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"content": "\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Consumers Union, which opposes the use of carrageenan, \u003ca href=\"https://consumersunion.org/news/usda-decides-to-allow-carrageenan-in-organic-food-despite-health-concerns-and-vote-by-the-national-organic-standards-board/\">attacked\u003c/a> the decision as \"another step to undermine the integrity of the USDA Organic label.\"\u003c/p>\n\u003cp>It's the second time in a year that the USDA has reversed a vote by the NOSB on a high-profile issue. Last month, the Trump administration revoked animal welfare \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\">regulations\u003c/a> the Obama administration had proposed that would have required organic farmers to give their egg-laying hens more room to roam outdoors.\u003c/p>\n\u003cp>Unlike the ban of carrageenan, however, the animal welfare rules enjoyed solid support from almost all organic farmers and food companies. The Organic Trade Association, the main trade group representing organic food companies, has gone to court in support of the animal welfare regulations, but it has not taken a position on carrageenan.\u003c/p>\n\u003cp>This little-known ingredient has a surprisingly long history. A couple of centuries ago, people who lived along the coast in Ireland and Brittany picked up a kind of seaweed called Irish moss and boiled it with milk, helping turn it into creamy pudding. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The U.S. Department of Agriculture has \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2018-06867.pdf\">decided\u003c/a> that organic food companies can keep using an emulsifier called carrageenan in foods like ice cream and high-protein drinks, despite a vote by an influential organic advisory committee to ban the ingredient.\u003c/p>\n\u003cp>Carrageenan is extracted from seaweed and has a long history of use as a thickening agent in food. In foods like high-protein beverages, it helps keep the liquid smooth and well-mixed, even after days sitting on a store shelf. It helps give ice cream its \u003ca href=\"https://www.dairyfoods.com/blogs/14-dairy-foods-blog/post/92012-dairy-processors-say-it-is-not-that-easy-to-use-carrageenan-alternatives\">distinctive mouthfeel\u003c/a>.\u003c/p>\n\u003cp>The debate over carrageenan has split the organics industry. Organic purists such as the \u003ca href=\"https://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\">Cornucopia Institute\u003c/a> campaigned to ban it from organic food, citing scientific studies that observed intestinal problems among laboratory animals that ate the substance. Established organic food companies, on the other hand, \u003ca href=\"http://united4foodscience.org/\">fought\u003c/a> to continue using it. Not only is it safe, they argued; no other natural emulsifier can take its place.\u003c/p>\n\u003cp>The National Organic Standards Board, an advisory group drawn from various parts of the organic industry, struggled for years to reach a decision. In December 2016, it \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/12/504558025/carrageenan-backlash-why-food-firms-are-ousting-a-popular-additive\">voted\u003c/a> to drop carrageenan from the list of approved organic ingredients, after hearing evidence that alternative ingredients existed that could replace carrageenan.\u003c/p>\n\u003cp>That vote, however, was technically a recommendation — and the U.S. Department of Agriculture, which administers the National Organic Program, has now decided to disregard it. In a statement published in the \u003cem>Federal Register \u003c/em>Wednesday, the USDA says it \"found sufficient evidence in public comments to the NOSB that carrageenan continues to be necessary for handling agricultural products because of the unavailability of wholly natural substitutes.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure",
"title": "When Going Gluten-Free Is Not Enough: New Tests Detect Hidden Exposure",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the 3 million people in America (myself included) with celiac disease — an autoimmune disorder triggered by the ingestion of gluten — culinary life is a series of intricate leaps, accommodations and back-steps. We peer at labels, know the difference between \"gluten-free\" and \"certified-gluten free\" and keep a dedicated set of dishes and pots at home to avoid contamination by flour dust, crumbs of bread, and bits of pasta indulged in by family members or roommates.\u003c/p>\n\u003cp>Even so, there are regular mishaps — like the \u003ca href=\"https://www.buzzfeed.com/venessawong/people-with-celiac-still-complaining-about-cheerios\">gluten free Cheerios\u003c/a> that weren't, or the news this past February that Chobani had \u003ca href=\"https://www.foodqualitynews.com/Article/2018/02/28/Chobani-recalls-yogurt-because-of-labelling-error\">recalled almost 85,000 cases\u003c/a> of Flip Key Lime Crumble yogurt because they contained gluten, even though the containers were labeled gluten free.\u003c/p>\n\u003cp>But now, two worrying new studies suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, may be far greater than we ever realized. A February study in the \u003ca href=\"https://academic.oup.com/ajcn/article/107/2/201/4911450\">American Journal of Clinical Nutrition\u003c/a> looked at gluten exposure detected by two new tests, one for urine and the other for stool. The tests detect peptides of gluten that make it through the digestive tract intact in all of us. (Nobody completely digests gluten, but most individuals don't have an adverse reaction to the undigested molecules).\u003c/p>\n\u003cp>\u003ca href=\"http://www.bmj.com/content/357/bmj.j1892\">Amounts of daily gluten in a regular diet\u003c/a> can soar as high as 7,500 mg on average for women, and 10,000 mg on average for men. For celiacs, the recommended limit for safe consumption of gluten is a mere 10 mg a day — any more than that tiny amount can trigger symptoms and if exposure is ongoing, intestinal damage. That's because in celiac disease, gluten triggers an autoimmune response that damages the intestinal lining and impairs absorption of nutrients. The study, which examined data on individuals from two different clinical programs, found the average amount of gluten consumed on a gluten-free diet was 244 mg (by stool analysis) or 363 mg (by urine analysis).\u003c/p>\n\u003cp>\"This study reflects what many celiacs experience in real life,\" explains analytical chemist Jennifer Sealey-Voyksner, one of the study's authors. \"I was diagnosed with celiac in the early 2000s and even on a gluten-free diet, I was still getting sick. I began to actually analyze my own food using mass spectrometry techniques, and I found out that some of the gluten-free pastas I was eating, and even a body wash I was using, contained gluten.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In another \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/26608460\">study last year\u003c/a>, the urine test for gluten exposure found that an astonishing 45 percent of children and 48 percent of adults on a long-term gluten-free diet were nonetheless being exposed to measurable amounts of gluten.\u003c/p>\n\u003cp>The results go a long way toward explaining the decades of reports showing that somewhere between 30 and 50 percent of patients with celiac disease and on a gluten-free diet still have damaged intestines that have not fully recovered — even in the absence of obvious symptoms. That raises their risk of numerous health problems including infertility, osteoporosis and bone fracture and even lymphoma.\u003c/p>\n\u003cp>\"This analysis rocked me to the core,\" says dietitian Tricia Thompson, who founded \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>, a site that offers education, gluten-free food testing, and sometimes wrangles with the FDA or corporations to press for stricter oversight.\u003c/p>\n\u003cp>\"If the gluten levels reported in this analysis are reasonably accurate and can be corroborated by additional studies,\" says Thompson, \"this raises so many questions — such as, how good is our counseling of celiac sufferers, and how often are they being exposed through cross-contact?\"\u003c/p>\n\u003cp>Cross contact can start at the farm, where gluten-free crops might be grown adjacent to, or rotated with, gluten-containing crops. It can also occur anywhere down the line in processing, packaging and shipping. When Thompson reported the study on her Facebook page, which has over 17,000 followers, worried comments spooled out, ranging from concerns about airborne gluten from the bakery section of supermarkets, to cross contact from wheat-eating family members, to a report from one woman with a \u003ca href=\"https://www.today.com/health/gluten-sniffing-dogs-help-people-celiac-disease-t112149\">gluten-detection dog\u003c/a> able to reportedly detect down to 1 part per million (the dog alerted her to gluten on her shopping cart). A lament from one person with celiac disease seemed to sum it up: \"There is no safe place in this world for a celiac. It breaks my heart.\"\u003c/p>\n\u003cp>If individuals with celiac disease want to know whether their diets are compliant, the bowel and urine tests are now available for home testing from a company called \u003ca href=\"https://glutendetective.com/\">Glutenostics,\u003c/a> without a prescription. It is recommended that a patient work with his or her doctor and a dietitian to interpret results and get subsequent counseling. The urine test, says Glutenostic's managing partner, organic chemist David Winternheimer, is probably not sensitive enough to detect inadvertent exposure to gluten.\u003c/p>\n\u003cp>\"You have to eat 500 mg of gluten, or about two bites of bread, for the urine test to be positive,\" says Winternheimer, \"and most people on a gluten-free diet don't get that much.\" Instead, the urine test is recommended primarily for caregivers and parents who want to be sure their children are adhering to the diet, especially when away from home.\u003c/p>\n\u003cp>The stool test, in contrast, requires only 50 mg of gluten (roughly the amount present in a \u003ca href=\"https://www.glutenfreewatchdog.org/news/gluten-detective-consumer-test-kits-for-detecting-gluten-in-stool-and-urine/\">dime-sized bundle of bread crumbs\u003c/a>) and can measure intake accumulating over several days. The stool test is unlikely to catch a low-level, one-off cross contact event, but could be useful for detecting highly contaminated food or ongoing consumption of low levels of hidden gluten. \"If you are concerned that you have been regularly exposed to cross contact from gluten over a period of days,\" says Thompson, \"you may find the stool test useful.\"\u003c/p>\n\u003cp>Winternheimer confirms: \"Patients who are symptomatic and not sure if the cause is gluten, or patients whose blood work still tests positive for gluten exposure, may want to utilize this test.\"\u003c/p>\n\u003cp>If the stool test is positive, an audit of possible sources of exposure is in order — from other household members to foods or medicines that may contain hidden sources of gluten. \"A dietitian may choose to have patients keep detailed food records,\" says Thompson, \"that can be used alongside the results of stool testing to help determine possible sources of exposure.\"\u003c/p>\n\u003cp>For Jennifer Sealey-Voyksner, these results point to the fact that a gluten-free diet may just be inadequate as a solitary treatment option for many individuals.\u003c/p>\n\u003cp>\"I just got 'glutened' yesterday at a restaurant,\" she says. When she ordered a sandwich on gluten-free bread at her regular deli, a new person in the kitchen mistakenly used regular bread. Several bites in, she started to experience symptoms – \"brain fog and some cramps,\" as well as other gastrointestinal distress, she says, knocking her out of commission for another day.\u003c/p>\n\u003cp>\"I'm one of the more sensitive folks,\" she says. \"It doesn't take very much gluten for me to show symptoms. There is a great need for more accurate tests to measure gluten in foods, as well as therapeutic drugs, either to work alone or in concert with a gluten-free diet.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It?",
"title": "FACT CHECK: Calif. Judge Rules Coffee Must Come With A Cancer Warning, But Should It?",
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"content": "\u003cp>Coffee companies in California must carry a cancer warning label because of a chemical produced while beans roast, a California judge tentatively ruled Wednesday. \u003c/p>\n\u003cp>The decision was the result of a lawsuit filed in 2008 by a California-based nonprofit called the Council for Education and Research on Toxics. \u003c/p>\n\u003cp>The lawsuit targets Starbucks and dozens of other coffee purveyors under the state's \u003ca href=\"https://www.arb.ca.gov/bluebook/bb08/head/hea_d_20_ch_6_6.htm\">Safe Drinking Water and Toxic Enforcement Act\u003c/a>, which requires companies with more than 10 employees to warn their customers about the prevalence of carcinogenic and toxic chemicals in their products.\u003c/p>\n\u003cp>Acrylamide, a chemical compound that is produced naturally in the preparation of certain foods like the roasting of coffee beans, is on the \u003ca href=\"https://oehha.ca.gov/media/downloads/proposition-65/p65122917.pdf\">state's list\u003c/a> of chemicals known to cause cancer or reproductive toxicity.\u003c/p>\n\u003cp>Nobody was debating whether acrylamide is found in coffee. But what was up for debate was whether it's harmful in java. The burden of proof fell on coffee brewers and retailers to show that acrylamide posed no significant health risk, according to the judge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his ruling, Los Angeles Superior Court Judge Elihu Berle said Starbucks and other companies did not show that coffee provided health benefits nor that coffee posed no health risks, \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> the AP. \u003c/p>\n\u003cp>In an earlier phase of the trial, Berle also ruled that coffee companies failed to show that the risks posed by acrylamide were insignificant. \u003c/p>\n\u003cp>\"While plaintiff offered evidence that consumption of coffee increases the risk of harm to the fetus, to infants, to children and to adults, defendants' medical and epidemiology experts testified that they had no opinion on causation,\" Berle wrote. \"Defendants failed to satisfy their burden of proving by a preponderance of evidence that consumption of coffee confers a benefit to human health.\"\u003c/p>\n\u003cp>The decision is at odds, however, with a large body of evidence that drinking coffee is safe and may have health benefits such as reducing the risk for some cancers. \u003c/p>\n\u003cp>The International Agency for Research on Cancer, after reviewing more than 1,000 human and animal studies, \u003ca href=\"https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">stated\u003c/a> in 2016 that it \"found no conclusive evidence for a carcinogenic effect of drinking coffee.\"\u003c/p>\n\u003cp>Numerous studies have suggested that coffee actually decreases cancer risks. One 2017 review \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28288025\">found\u003c/a> that a daily cup of coffee is associated with a reduced risk of liver cancer and endometrial cancer. \u003c/p>\n\u003cp>A 2018 \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(17)36368-0/abstract\">study found\u003c/a> that coffee was associated with lower risk of death after being diagnosed with colorectal cancer. \u003c/p>\n\u003cp>And a 2018 \u003ca href=\"http://www.mdpi.com/2072-6643/10/2/112\">meta-analysis found\u003c/a> that drinking four cups of coffee per day was associated with a lower\u003cem> \u003c/em>risk of postmenopausal breast cancer.\u003c/p>\n\u003cp>Metzger Law Group, which sued the coffee companies on behalf of CERT, cited a Swedish study that determined that foods prepared at high temperatures — such as potatoes, fries and coffee — contain high levels of acrylamide. \u003c/p>\n\u003cp>The law firm \u003ca href=\"http://www.toxictorts.com/index.php/toxic-chemicals/acrylamide.html\">wrote\u003c/a> on its website that it is \"concerned that this carcinogen is in so many foods that we eat\" and that it is \"seriously undertaking efforts\" to make food companies reduce the amount of acrylamide in their products or to \"warn California consumers\" about the chemical in foods being sold.\u003c/p>\n\u003cp>The Metzger Law Group previously sued McDonald's and Burger King, which eventually settled and agreed to put warning labels on their fries, \u003ca href=\"https://newfoodeconomy.org/coffee-acrylamide-california-proposition-65/\">reported\u003c/a> The New Food Economy. The law firm applied the same formula to \u003ca href=\"https://oag.ca.gov/system/files/attachments/press_releases/n1595_kettle_cj_as_entered.pdf\">potato chip manufacturers\u003c/a>.\u003c/p>\n\u003cp>Skeptics abound. At least one lawyer previously \u003ca href=\"http://schachtmanlaw.com/the-council-for-education-and-research-on-toxics/\">questioned\u003c/a> Metzger and his relationship with CERT, wondering why the nonprofit and law firm had the same address. \u003c/p>\n\u003cp>The American Council on Science and Health called such lawsuits an attempt to grab \"a giant bag of money,\" \u003ca href=\"https://www.forbes.com/sites/stevensalzberg/2018/02/26/coffee-causes-cancer-coffee-prevents-cancer-wait-what/#1b4eedaf15ee\">reported\u003c/a> Forbes.\u003c/p>\n\u003cp>The Associated Press \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> that the judge has given coffee companies a few weeks to file their objections before the proposed ruling is finalized. \u003c/p>\n\u003cp>Some defendants in the coffee lawsuit have already settled, including 7-Eleven, which agreed to pay $900,000, reported the AP. \u003c/p>\n\u003cp>In response to a request for comment, Starbucks referred NPR to the National Coffee Association's \u003ca href=\"http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_Statement_Prop65_Ruling_Newsroom.pdf?ver=2018-03-29-185131-987\">statement\u003c/a> from Thursday: \u003c/p>\n\u003cp>\"Coffee has been shown, over and over again, to be a healthy beverage,\" stated William Murray, president and CEO of the National Coffee Association. \"This lawsuit has made a mockery of Prop 65, has confused consumers, and does nothing to improve public health.\"\u003c/p>\n\u003cp>Prop 65 is the state's \u003ca href=\"https://oehha.ca.gov/proposition-65/law/proposition-65-law-and-regulations\">Safe Drinking Water and Toxic Enforcement Act of 1986\u003c/a> that was enacted by ballot initiative.\u003c/p>\n\u003cp>The coffee association is also considering appealing the ruling and taking further legal action. \u003c/p>\n\u003cp>The lawsuit has not concluded. A third phase could determine civil penalties of up to $2,500 per person exposed each day over eight years, reported the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee companies in California must carry a cancer warning label because of a chemical produced while beans roast, a California judge tentatively ruled Wednesday. \u003c/p>\n\u003cp>The decision was the result of a lawsuit filed in 2008 by a California-based nonprofit called the Council for Education and Research on Toxics. \u003c/p>\n\u003cp>The lawsuit targets Starbucks and dozens of other coffee purveyors under the state's \u003ca href=\"https://www.arb.ca.gov/bluebook/bb08/head/hea_d_20_ch_6_6.htm\">Safe Drinking Water and Toxic Enforcement Act\u003c/a>, which requires companies with more than 10 employees to warn their customers about the prevalence of carcinogenic and toxic chemicals in their products.\u003c/p>\n\u003cp>Acrylamide, a chemical compound that is produced naturally in the preparation of certain foods like the roasting of coffee beans, is on the \u003ca href=\"https://oehha.ca.gov/media/downloads/proposition-65/p65122917.pdf\">state's list\u003c/a> of chemicals known to cause cancer or reproductive toxicity.\u003c/p>\n\u003cp>Nobody was debating whether acrylamide is found in coffee. But what was up for debate was whether it's harmful in java. The burden of proof fell on coffee brewers and retailers to show that acrylamide posed no significant health risk, according to the judge. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In his ruling, Los Angeles Superior Court Judge Elihu Berle said Starbucks and other companies did not show that coffee provided health benefits nor that coffee posed no health risks, \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> the AP. \u003c/p>\n\u003cp>In an earlier phase of the trial, Berle also ruled that coffee companies failed to show that the risks posed by acrylamide were insignificant. \u003c/p>\n\u003cp>\"While plaintiff offered evidence that consumption of coffee increases the risk of harm to the fetus, to infants, to children and to adults, defendants' medical and epidemiology experts testified that they had no opinion on causation,\" Berle wrote. \"Defendants failed to satisfy their burden of proving by a preponderance of evidence that consumption of coffee confers a benefit to human health.\"\u003c/p>\n\u003cp>The decision is at odds, however, with a large body of evidence that drinking coffee is safe and may have health benefits such as reducing the risk for some cancers. \u003c/p>\n\u003cp>The International Agency for Research on Cancer, after reviewing more than 1,000 human and animal studies, \u003ca href=\"https://www.iarc.fr/en/media-centre/pr/2016/pdfs/pr244_E.pdf\">stated\u003c/a> in 2016 that it \"found no conclusive evidence for a carcinogenic effect of drinking coffee.\"\u003c/p>\n\u003cp>Numerous studies have suggested that coffee actually decreases cancer risks. One 2017 review \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28288025\">found\u003c/a> that a daily cup of coffee is associated with a reduced risk of liver cancer and endometrial cancer. \u003c/p>\n\u003cp>A 2018 \u003ca href=\"http://www.gastrojournal.org/article/S0016-5085(17)36368-0/abstract\">study found\u003c/a> that coffee was associated with lower risk of death after being diagnosed with colorectal cancer. \u003c/p>\n\u003cp>And a 2018 \u003ca href=\"http://www.mdpi.com/2072-6643/10/2/112\">meta-analysis found\u003c/a> that drinking four cups of coffee per day was associated with a lower\u003cem> \u003c/em>risk of postmenopausal breast cancer.\u003c/p>\n\u003cp>Metzger Law Group, which sued the coffee companies on behalf of CERT, cited a Swedish study that determined that foods prepared at high temperatures — such as potatoes, fries and coffee — contain high levels of acrylamide. \u003c/p>\n\u003cp>The law firm \u003ca href=\"http://www.toxictorts.com/index.php/toxic-chemicals/acrylamide.html\">wrote\u003c/a> on its website that it is \"concerned that this carcinogen is in so many foods that we eat\" and that it is \"seriously undertaking efforts\" to make food companies reduce the amount of acrylamide in their products or to \"warn California consumers\" about the chemical in foods being sold.\u003c/p>\n\u003cp>The Metzger Law Group previously sued McDonald's and Burger King, which eventually settled and agreed to put warning labels on their fries, \u003ca href=\"https://newfoodeconomy.org/coffee-acrylamide-california-proposition-65/\">reported\u003c/a> The New Food Economy. The law firm applied the same formula to \u003ca href=\"https://oag.ca.gov/system/files/attachments/press_releases/n1595_kettle_cj_as_entered.pdf\">potato chip manufacturers\u003c/a>.\u003c/p>\n\u003cp>Skeptics abound. At least one lawyer previously \u003ca href=\"http://schachtmanlaw.com/the-council-for-education-and-research-on-toxics/\">questioned\u003c/a> Metzger and his relationship with CERT, wondering why the nonprofit and law firm had the same address. \u003c/p>\n\u003cp>The American Council on Science and Health called such lawsuits an attempt to grab \"a giant bag of money,\" \u003ca href=\"https://www.forbes.com/sites/stevensalzberg/2018/02/26/coffee-causes-cancer-coffee-prevents-cancer-wait-what/#1b4eedaf15ee\">reported\u003c/a> Forbes.\u003c/p>\n\u003cp>The Associated Press \u003ca href=\"https://apnews.com/6379f3f40e634f3382d9459b44ffe1c6/APNewsBreak:-California-Judge:-Coffee-needs-cancer-warnings?utm_campaign=SocialFlow&utm_source=Twitter&utm_medium=APWestRegion\">reported\u003c/a> that the judge has given coffee companies a few weeks to file their objections before the proposed ruling is finalized. \u003c/p>\n\u003cp>Some defendants in the coffee lawsuit have already settled, including 7-Eleven, which agreed to pay $900,000, reported the AP. \u003c/p>\n\u003cp>In response to a request for comment, Starbucks referred NPR to the National Coffee Association's \u003ca href=\"http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_Statement_Prop65_Ruling_Newsroom.pdf?ver=2018-03-29-185131-987\">statement\u003c/a> from Thursday: \u003c/p>\n\u003cp>\"Coffee has been shown, over and over again, to be a healthy beverage,\" stated William Murray, president and CEO of the National Coffee Association. \"This lawsuit has made a mockery of Prop 65, has confused consumers, and does nothing to improve public health.\"\u003c/p>\n\u003cp>Prop 65 is the state's \u003ca href=\"https://oehha.ca.gov/proposition-65/law/proposition-65-law-and-regulations\">Safe Drinking Water and Toxic Enforcement Act of 1986\u003c/a> that was enacted by ballot initiative.\u003c/p>\n\u003cp>The coffee association is also considering appealing the ruling and taking further legal action. \u003c/p>\n\u003cp>The lawsuit has not concluded. A third phase could determine civil penalties of up to $2,500 per person exposed each day over eight years, reported the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scientists Say You May Live Longer By Severely Restricting Calories",
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"content": "\u003cp>Research has shown that sharp reductions in the amount of food consumed can help fish, rats, and monkeys live longer. But there have been very few studies in humans.\u003c/p>\n\u003cp>Now, some researchers have found that when people severely cut calories, they can slow their metabolism and possibly the aging process.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180402_me_scientists_say_you_may_live_longer_by_severely_restricting_calories.mp3\u003c/p>\n\u003cp>Clinical physiologist \u003ca href=\"https://www.pbrc.edu/research-and-faculty/faculty/?faculty=2493\">Leanne Redman\u003c/a>, who headed the \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S155041311830130X?via%3Dihub\">study\u003c/a> at Pennington Biomedical Research Center in Baton Rouge, says the first challenge was finding people willing to take part. After all, they would have to cut their typical plate for breakfast, lunch, and dinner by up to 25 percent.\u003c/p>\n\u003cp>And, she says, none of them were overweight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ultimately, she recruited 53 healthy volunteers. One third ate their regular meals. The rest were on the severe calorie reduction plan for two years.\u003c/p>\n\u003cp>\"I don't know if you understand the rigor of what it means to do calorie restriction every day,\" she says, but the volunteers were committed.\u003c/p>\n\u003cp>Not surprisingly, the people cutting calories lost quite a bit of weight — on average — 25 pounds. Those in the control group gained as much as four pounds.\u003c/p>\n\u003cp>But weight loss was not the point. Redman wanted to know whether this dramatic reduction in calories could affect how quickly people age.\u003c/p>\n\u003cp>For testing, participants spent 24 hours in special rooms that measured their metabolic rates via gas, oxygen, and carbon dioxide, and how it changed over time.\u003c/p>\n\u003cp>Redman noticed that for those on the restricted diet, their metabolism slowed and became more efficient.\u003c/p>\n\u003cp>\"Basically it just means that cells are needing less oxygen in order to generate the energy the body needs to survive; and so the body and the cells are becoming more energy efficient,\" Redman explains. And if less oxygen is needed to burn energy, then dangerous by-products of that burning — \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428\">free radicals\u003c/a> — can be reduced.\u003c/p>\n\u003cp>\"Oxygen can actually be damaging to tissues and cells, and so if the cells have become more efficient, then they've got less oxygen left over that can cause this damage,\" she says. And that damage can accelerate aging.\u003c/p>\n\u003cp>The study was published in the journal \u003cem>Cell Metabolism\u003c/em> last month.\u003c/p>\n\u003cp>Now, these findings don't directly prove drastic calorie-cutting will actually help people live longer. People would have to be followed for their lifetimes to prove that. But the study did find that blood pressure, cholesterol and triglycerides were lower in the group on severe calorie restriction. When those numbers are high, they can lead to life-shortening diseases.\u003c/p>\n\u003cp>The challenge is, most people may not be able to do a severe calorie-restricted diet, or even want to do it. Lowering metabolism can cause other problems.\u003c/p>\n\u003cp>Biochemist \u003ca href=\"http://gero.usc.edu/faculty/longo/\">Valter Longo\u003c/a>, who studies longevity at the University of Southern California, says severely restricting calories for a time can mean you're more likely to gain weight in the end.\u003c/p>\n\u003cp>\"Basically, you have to eat progressively less to maintain the same weight.\"\u003c/p>\n\u003cp>Most Americans struggle with carrying around too much weight, which can cause countless health problems.\u003c/p>\n\u003cp>\"For most people, if you consider 70 percent of Americans are either overweight or obese, then you can see how, for most people, this would be a big problem,\" Longo says. It could lead to more \"yo-yo dieting,\" where people who go off the diet eat more and return to their previous weight or even gain more weight.\u003c/p>\n\u003cp>He is also concerned about the potential for muscle loss and a weakened immune system in those on severe calorie-restricted diets.\u003c/p>\n\u003cp>Instead of chronic calorie restriction, Longo is a proponent of mini-fasts. These are short reductions in calories to just 900 a day for five days a month, which he says have the benefits of fasting without the potentially negative long-term effects. In fact, he wrote \u003ca href=\"https://www.penguin.co.uk/books/307064/the-longevity-diet/\">the book\u003c/a> on it: \u003cem>The Longevity Diet\u003c/em>. Longo stresses the importance of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\">eating more fruits and vegetables\u003c/a> and less meat.\u003c/p>\n\u003cp>It may not ultimately lengthen your life, he says, but it can certainly help you maintain a healthy weight and avoid the kinds of chronic illnesses that can shorten it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Clinical physiologist \u003ca href=\"https://www.pbrc.edu/research-and-faculty/faculty/?faculty=2493\">Leanne Redman\u003c/a>, who headed the \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S155041311830130X?via%3Dihub\">study\u003c/a> at Pennington Biomedical Research Center in Baton Rouge, says the first challenge was finding people willing to take part. After all, they would have to cut their typical plate for breakfast, lunch, and dinner by up to 25 percent.\u003c/p>\n\u003cp>And, she says, none of them were overweight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ultimately, she recruited 53 healthy volunteers. One third ate their regular meals. The rest were on the severe calorie reduction plan for two years.\u003c/p>\n\u003cp>\"I don't know if you understand the rigor of what it means to do calorie restriction every day,\" she says, but the volunteers were committed.\u003c/p>\n\u003cp>Not surprisingly, the people cutting calories lost quite a bit of weight — on average — 25 pounds. Those in the control group gained as much as four pounds.\u003c/p>\n\u003cp>But weight loss was not the point. Redman wanted to know whether this dramatic reduction in calories could affect how quickly people age.\u003c/p>\n\u003cp>For testing, participants spent 24 hours in special rooms that measured their metabolic rates via gas, oxygen, and carbon dioxide, and how it changed over time.\u003c/p>\n\u003cp>Redman noticed that for those on the restricted diet, their metabolism slowed and became more efficient.\u003c/p>\n\u003cp>\"Basically it just means that cells are needing less oxygen in order to generate the energy the body needs to survive; and so the body and the cells are becoming more energy efficient,\" Redman explains. And if less oxygen is needed to burn energy, then dangerous by-products of that burning — \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/multimedia/antioxidants/sls-20076428\">free radicals\u003c/a> — can be reduced.\u003c/p>\n\u003cp>\"Oxygen can actually be damaging to tissues and cells, and so if the cells have become more efficient, then they've got less oxygen left over that can cause this damage,\" she says. And that damage can accelerate aging.\u003c/p>\n\u003cp>The study was published in the journal \u003cem>Cell Metabolism\u003c/em> last month.\u003c/p>\n\u003cp>Now, these findings don't directly prove drastic calorie-cutting will actually help people live longer. People would have to be followed for their lifetimes to prove that. But the study did find that blood pressure, cholesterol and triglycerides were lower in the group on severe calorie restriction. When those numbers are high, they can lead to life-shortening diseases.\u003c/p>\n\u003cp>The challenge is, most people may not be able to do a severe calorie-restricted diet, or even want to do it. Lowering metabolism can cause other problems.\u003c/p>\n\u003cp>Biochemist \u003ca href=\"http://gero.usc.edu/faculty/longo/\">Valter Longo\u003c/a>, who studies longevity at the University of Southern California, says severely restricting calories for a time can mean you're more likely to gain weight in the end.\u003c/p>\n\u003cp>\"Basically, you have to eat progressively less to maintain the same weight.\"\u003c/p>\n\u003cp>Most Americans struggle with carrying around too much weight, which can cause countless health problems.\u003c/p>\n\u003cp>\"For most people, if you consider 70 percent of Americans are either overweight or obese, then you can see how, for most people, this would be a big problem,\" Longo says. It could lead to more \"yo-yo dieting,\" where people who go off the diet eat more and return to their previous weight or even gain more weight.\u003c/p>\n\u003cp>He is also concerned about the potential for muscle loss and a weakened immune system in those on severe calorie-restricted diets.\u003c/p>\n\u003cp>Instead of chronic calorie restriction, Longo is a proponent of mini-fasts. These are short reductions in calories to just 900 a day for five days a month, which he says have the benefits of fasting without the potentially negative long-term effects. In fact, he wrote \u003ca href=\"https://www.penguin.co.uk/books/307064/the-longevity-diet/\">the book\u003c/a> on it: \u003cem>The Longevity Diet\u003c/em>. Longo stresses the importance of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/03/04/285879644/eat-plants-and-prosper-for-longevity-go-easy-on-the-meat-study-says\">eating more fruits and vegetables\u003c/a> and less meat.\u003c/p>\n\u003cp>It may not ultimately lengthen your life, he says, but it can certainly help you maintain a healthy weight and avoid the kinds of chronic illnesses that can shorten it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Are The Different Kinds Of Dietary Iron, And How Should I Get Enough?",
"title": "What Are The Different Kinds Of Dietary Iron, And How Should I Get Enough?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Iron has always struck me as the nutritional equivalent of \u003ca href=\"http://www.imdb.com/name/nm0001804/\">Stanley Tucci\u003c/a>: It's frequently popping up in unexpected places, and \u003ca href=\"http://www.nbc.com/saturday-night-live/video/tucci-gang/3650360?snl=1\">experts say that's a good thing\u003c/a>. One of those mysterious minerals that can be found in \u003ca href=\"https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/#h3\">lentils or a steak\u003c/a>, iron is critical to health, but to understand exactly why it's so important and whether some sources of iron are better than others, I asked nutritional specialists.\u003c/p>\n\u003cp>\"Iron is a mineral, and what's unique about iron and makes it so beneficial to humans is that it can actually change its [chemical] state pretty easily,\" says \u003ca href=\"https://sph.umich.edu/faculty-profiles/jones-andrew.html\">Andrew Jones\u003c/a>, an assistant professor of nutritional sciences at the University of Michigan School of Public Health. \"That allows it to have a number of different roles in the body.\"\u003c/p>\n\u003cp>Iron's most conspicuous role is as a part of hemoglobin, the protein in red blood cells that transports oxygen throughout the body. Though iron is essential to anyone trying to stay alive, the amount one needs changes over the years. Children need varying levels of iron \u003ca href=\"http://lpi.oregonstate.edu/mic/minerals/iron#RDA\">depending on age\u003c/a>. Men ages 19 and older should get 8 mg of iron per day, while women ages 19-50 should get 18 mg daily and then 8 mg in the years after.\u003c/p>\n\u003cp>\"It's more common for women to be low in iron,\" says \u003ca href=\"https://www.vandanasheth.com/\">Vandana Sheth\u003c/a>, a spokesperson for the Academy of Nutrition and Dietetics and a nutritionist practicing in the Los Angeles area. \"Our body stores iron, but some of our storage capacity goes away every month during our menstrual cycle.\" A pregnant woman needs even more iron — 27 mg per day — because she must share hers with a fetus. People who aren't getting enough iron may have \u003ca href=\"https://www.nhlbi.nih.gov/health-topics/iron-deficiency-anemia\">pale skin, feel easily tired, and develop headaches\u003c/a>.\u003c/p>\n\u003cp>Not all iron is the same. There are two types: heme iron and non-heme iron. Heme iron is found in meats, especially in red meat and in organ meat like liver, which stores excess iron in humans and other animals. Non-heme iron, on the other hand, is found in beans, lentils, spinach, kale and apricots, to name a few sources. The body does not absorb non-heme iron as well as heme iron, so vegetarians may need to consume as much as double the daily amount of iron as someone who eats meat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fortunately, according to Andrews and Sheth, most people who eat a balanced diet get enough iron without actively thinking about it. This is thanks in part to iron's Tucci-ness; it shows up in a lot of things. In addition to foods in which iron occurs naturally, grain products, like cereals and pasta, are often iron-fortified. People can also influence the amount of iron they actually\u003cstrong> \u003c/strong>absorb based on what foods they pair with iron.\u003c/p>\n\u003cp>For instance, \"Vitamin C can help to increase the absorption of non-heme iron. So if you're eating a meal and you have some orange juice or other citrus fruits with it, that can increase the absorption,\" says Jones. \"Animal[-based] foods themselves... independent of containing heme iron ... can help enhance absorption of non-heme iron. And we don't actually understand why this is.\" In other words, eating a steak not only has a lot of heme iron; it also helps to better absorb the non-heme iron in a side of beans.\u003c/p>\n\u003cp>Some foods, by contrast, decrease the ability to absorb iron. Because they contain compounds called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22417433\">polyphenols\u003c/a>, tea and red wine can reduce iron uptake if enjoyed in the same meal as, say, an iron-rich hamburger. Polyphenols are also found in leafy greens like spinach, so although spinach is rich in iron, a spinach muncher may only have limited iron uptake. (Sorry, Popeye.) Sheth recommends pairing a salad of leafy greens with a citrus vinaigrette, to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15880905?dopt=Abstract\">increase the iron absorbed\u003c/a>, and Jones says cooking spinach can also help absorption.\u003c/p>\n\u003cp>Making sure young children get enough iron may require a little thought, according to Jones, because they eat less in general, so the foods they eat need to be especially nutrient-dense. For this reason, Jones has made the decision to feed his young children meat to ensure they get enough iron, even though he is a vegetarian himself. \"I do see some young kids who don't have enough variety in their diet\" and have low iron, says Sheth. \"It's actually really easy to get iron from plant-based foods. ... A simple way is to make sure their cereal is fortified with iron.\" Sheth also recommends pairing a peanut butter and jelly sandwich on iron-laden whole wheat bread with a glass of orange juice to increase absorption.\u003c/p>\n\u003cp>Sheth adds that for children, it's important to remember that calcium can inhibit iron uptake. She advises against giving children a glass of milk to wash down an iron supplement.\u003c/p>\n\u003cp>Despite iron's importance, people shouldn't be double-fisting iron supplements, according to Jones and Sheth. Although supplements can be important for people at risk of deficiency, there\u003cem> is\u003c/em> such a thing as too much iron.\u003c/p>\n\u003cp>\"You want to have the right balance,\" says Jones, \"and that's why through evolution, we've developed really elegant ways of regulating our amount of absorption.\" People who have a lot of iron in their bodies tend to absorb less iron, thanks to action by regulatory proteins, while people who have low iron tend to absorb iron more efficiently.\u003c/p>\n\u003cp>But humans have evolved consuming iron from food, not from pills. The body may be less well evolved to regulate absorption of a \"big lump of iron coming through in a supplement,\" says Jones.\u003c/p>\n\u003cp>Sheth also advises against too much supplementary iron. \"If you get more than you need, you can have GI issues,\" says Sheth. \"Abdominal pain, constipation, nausea — some of those things.\"\u003c/p>\n\u003cp>Presumably, the same cannot be said of having too much Stanley Tucci.\u003c/p>\n\u003cp>\u003cem>Natalie Jacewicz is a science writer based in New York City. You can find more of her work \u003c/em>\u003ca href=\"http://nataliejacewicz.com/\">\u003cem>here\u003c/em>\u003c/a>\u003cem>. \u003c/em>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">\u003cem>Gnawing Questions\u003c/em>\u003c/a>\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Iron pops up in everything from oatmeal to rib-eye. But it's not the same from every source – and how much you absorb depends in part on what you eat with it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Iron has always struck me as the nutritional equivalent of \u003ca href=\"http://www.imdb.com/name/nm0001804/\">Stanley Tucci\u003c/a>: It's frequently popping up in unexpected places, and \u003ca href=\"http://www.nbc.com/saturday-night-live/video/tucci-gang/3650360?snl=1\">experts say that's a good thing\u003c/a>. One of those mysterious minerals that can be found in \u003ca href=\"https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/#h3\">lentils or a steak\u003c/a>, iron is critical to health, but to understand exactly why it's so important and whether some sources of iron are better than others, I asked nutritional specialists.\u003c/p>\n\u003cp>\"Iron is a mineral, and what's unique about iron and makes it so beneficial to humans is that it can actually change its [chemical] state pretty easily,\" says \u003ca href=\"https://sph.umich.edu/faculty-profiles/jones-andrew.html\">Andrew Jones\u003c/a>, an assistant professor of nutritional sciences at the University of Michigan School of Public Health. \"That allows it to have a number of different roles in the body.\"\u003c/p>\n\u003cp>Iron's most conspicuous role is as a part of hemoglobin, the protein in red blood cells that transports oxygen throughout the body. Though iron is essential to anyone trying to stay alive, the amount one needs changes over the years. Children need varying levels of iron \u003ca href=\"http://lpi.oregonstate.edu/mic/minerals/iron#RDA\">depending on age\u003c/a>. Men ages 19 and older should get 8 mg of iron per day, while women ages 19-50 should get 18 mg daily and then 8 mg in the years after.\u003c/p>\n\u003cp>\"It's more common for women to be low in iron,\" says \u003ca href=\"https://www.vandanasheth.com/\">Vandana Sheth\u003c/a>, a spokesperson for the Academy of Nutrition and Dietetics and a nutritionist practicing in the Los Angeles area. \"Our body stores iron, but some of our storage capacity goes away every month during our menstrual cycle.\" A pregnant woman needs even more iron — 27 mg per day — because she must share hers with a fetus. People who aren't getting enough iron may have \u003ca href=\"https://www.nhlbi.nih.gov/health-topics/iron-deficiency-anemia\">pale skin, feel easily tired, and develop headaches\u003c/a>.\u003c/p>\n\u003cp>Not all iron is the same. There are two types: heme iron and non-heme iron. Heme iron is found in meats, especially in red meat and in organ meat like liver, which stores excess iron in humans and other animals. Non-heme iron, on the other hand, is found in beans, lentils, spinach, kale and apricots, to name a few sources. The body does not absorb non-heme iron as well as heme iron, so vegetarians may need to consume as much as double the daily amount of iron as someone who eats meat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fortunately, according to Andrews and Sheth, most people who eat a balanced diet get enough iron without actively thinking about it. This is thanks in part to iron's Tucci-ness; it shows up in a lot of things. In addition to foods in which iron occurs naturally, grain products, like cereals and pasta, are often iron-fortified. People can also influence the amount of iron they actually\u003cstrong> \u003c/strong>absorb based on what foods they pair with iron.\u003c/p>\n\u003cp>For instance, \"Vitamin C can help to increase the absorption of non-heme iron. So if you're eating a meal and you have some orange juice or other citrus fruits with it, that can increase the absorption,\" says Jones. \"Animal[-based] foods themselves... independent of containing heme iron ... can help enhance absorption of non-heme iron. And we don't actually understand why this is.\" In other words, eating a steak not only has a lot of heme iron; it also helps to better absorb the non-heme iron in a side of beans.\u003c/p>\n\u003cp>Some foods, by contrast, decrease the ability to absorb iron. Because they contain compounds called \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22417433\">polyphenols\u003c/a>, tea and red wine can reduce iron uptake if enjoyed in the same meal as, say, an iron-rich hamburger. Polyphenols are also found in leafy greens like spinach, so although spinach is rich in iron, a spinach muncher may only have limited iron uptake. (Sorry, Popeye.) Sheth recommends pairing a salad of leafy greens with a citrus vinaigrette, to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/15880905?dopt=Abstract\">increase the iron absorbed\u003c/a>, and Jones says cooking spinach can also help absorption.\u003c/p>\n\u003cp>Making sure young children get enough iron may require a little thought, according to Jones, because they eat less in general, so the foods they eat need to be especially nutrient-dense. For this reason, Jones has made the decision to feed his young children meat to ensure they get enough iron, even though he is a vegetarian himself. \"I do see some young kids who don't have enough variety in their diet\" and have low iron, says Sheth. \"It's actually really easy to get iron from plant-based foods. ... A simple way is to make sure their cereal is fortified with iron.\" Sheth also recommends pairing a peanut butter and jelly sandwich on iron-laden whole wheat bread with a glass of orange juice to increase absorption.\u003c/p>\n\u003cp>Sheth adds that for children, it's important to remember that calcium can inhibit iron uptake. She advises against giving children a glass of milk to wash down an iron supplement.\u003c/p>\n\u003cp>Despite iron's importance, people shouldn't be double-fisting iron supplements, according to Jones and Sheth. Although supplements can be important for people at risk of deficiency, there\u003cem> is\u003c/em> such a thing as too much iron.\u003c/p>\n\u003cp>\"You want to have the right balance,\" says Jones, \"and that's why through evolution, we've developed really elegant ways of regulating our amount of absorption.\" People who have a lot of iron in their bodies tend to absorb less iron, thanks to action by regulatory proteins, while people who have low iron tend to absorb iron more efficiently.\u003c/p>\n\u003cp>But humans have evolved consuming iron from food, not from pills. The body may be less well evolved to regulate absorption of a \"big lump of iron coming through in a supplement,\" says Jones.\u003c/p>\n\u003cp>Sheth also advises against too much supplementary iron. \"If you get more than you need, you can have GI issues,\" says Sheth. \"Abdominal pain, constipation, nausea — some of those things.\"\u003c/p>\n\u003cp>Presumably, the same cannot be said of having too much Stanley Tucci.\u003c/p>\n\u003cp>\u003cem>Natalie Jacewicz is a science writer based in New York City. You can find more of her work \u003c/em>\u003ca href=\"http://nataliejacewicz.com/\">\u003cem>here\u003c/em>\u003c/a>\u003cem>. \u003c/em>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">\u003cem>Gnawing Questions\u003c/em>\u003c/a>\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "East Bay Bakeries Doing The Rye Thing",
"title": "East Bay Bakeries Doing The Rye Thing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n",
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"excerpt": "As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It",
"title": "Robots Are Trying To Pick Strawberries. So Far, They're Not Very Good At It",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_126055\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg\" alt=\"The strawberry-picking robot enters a field near Duette, Fla.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-1_enl-1b3f058153beb9913594f45092469a575e5133ea-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry-picking robot enters a field near Duette, Fla. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Robots have taken over many of America's factories. They can explore the depths of the ocean, and other planets. They can play ping-pong.\u003c/p>\n\u003cp>But can they pick a strawberry?\u003c/p>\n\u003cp>\"You kind of learn, when you get into this — it's really hard to match what humans can do,\" says Bob Pitzer, an expert on robots and co-founder of a company called \u003ca href=\"http://harvestcroorobotics.com/\">Harvest CROO Robotics\u003c/a>. (CROO is an acronym. It stands for Computerized Robotic Optimized Obtainer.)\u003c/p>\n\u003cp>Any 4-year old can pick a strawberry, but machines, for all their artificial intelligence, can't seem to figure it out. Pitzer says the hardest thing for them is just finding the fruit. The berries hide behind leaves in unpredictable places.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/03/20180320_atc_robots_are_trying_to_pick_strawberries_so_far_theyre_not_very_good_at_it.mp3\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Strawberry growers are so worried about the farmworker shortage that they're testing a strawberry-picking robot. But while picking strawberries is easy for humans, machines struggle with the task.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I used to work in the semiconductor industry. I was a development engineer for Intel, and it was a lot easier to make semiconductor chips,\" he says with a laugh.\u003c/p>\n\u003cp>Pitzer's strawberry-picking robot is about to meet its latest test. It's rolling, ever so slowly, into a strawberry field near Duette, Fla.\u003c/p>\n\u003cp>This contraption drives itself. It's as big as a bus, long enough to to straddle a dozen rows of strawberries at once. Powerful computers are sitting on top. Underneath, there are high-definition cameras to find the berries, and an array of robotic claws ready to pick them.\u003c/p>\n\u003cp>\"Nobody's telling it what to do,\" explains Paul Bissett, the chief operating officer of Harvest CROO Robotics. \"It's remembering its path down the row. It's remembering where all these plants are.\"\u003c/p>\n\u003cp>It knows all this, thanks to super-accurate GPS. Its computer brain contains a map showing the exact locations of every strawberry plant in the field. When it gets to a strawberry plant, bright lights flash; cameras spin in a circle.\u003c/p>\n\u003cfigure id=\"attachment_126063\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-picking-robot-3.gif\" alt=\"Cameras and claws are the machine's version of human eyes and hands.\" width=\"900\" height=\"506\" class=\"size-full wp-image-126063\">\u003cfigcaption class=\"wp-caption-text\">Cameras and claws are the machine's version of human eyes and hands. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"They're creating stereo images of the strawberries as they're spinning around,\" Bissett says. \"When it finds one — you just saw the claw reach down, grab it.\"\u003c/p>\n\u003cp>The dance of machinery is truly impressive, but I notice that the baskets are still practically empty. The robot really isn't picking many berries.\u003c/p>\n\u003cp>Are the berries thwarting technology? Bissett says no: For this demonstration, he says, they've programmed the machine to grab just one berry per plant.\u003c/p>\n\u003cfigure id=\"attachment_126056\" class=\"wp-caption aligncenter\" style=\"max-width: 1993px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg\" alt=\"Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer.\" width=\"1993\" height=\"1332\" class=\"size-full wp-image-126056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef.jpg 1993w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-4_enl-1bf53be7c1789b2ef1d0c04e3c8852662a824aef-520x348.jpg 520w\" sizes=\"(max-width: 1993px) 100vw, 1993px\">\u003cfigcaption class=\"wp-caption-text\">Bob Pitzer (left), who once worked for Intel, co-founded Harvest CROO Robotics. Paul Bissett (right) is the company's chief operating officer. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pitzer says the robots are able to find and pick more than 50 percent of the ripe berries. That's not yet up to human standards. A typical work crew, he says, manages to pick anywhere from 60 to 90 percent of the berries that it should.\u003c/p>\n\u003cp>Also, he admits, the machine is slower than human hands. On the other hand, it has some advantages. It can work right through the night, when berries are cooler and less fragile.\u003c/p>\n\u003cp>Another two years, he says, and this machine will be in the fields working for real. \"There's quirks to work out, but it's getting there. We're close,\" he says.\u003c/p>\n\u003cp>Strawberry companies representing two-thirds of the industry are putting millions of dollars into this project. Gary Wishnatzki, the owner of \u003ca href=\"https://wishfarms.com/\">Wish Farms\u003c/a>, got the whole thing started. The reason, he says, is that it's getting more and more difficult to find enough people to pick his berries.\u003c/p>\n\u003cfigure id=\"attachment_126057\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg\" alt=\"Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-126057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-5_enl-9bbcfa0e1aadfad111c64acdc1fdb8327c2b0466-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Workers deliver clamshell packages of strawberries for inspection before they're loaded on a truck. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The fact of the matter is, if we don't solve the problem of this labor shortage with automation, the industry's up for a big challenge ahead. The price of fruit's going to be much higher,\" he says. \u003c/p>\n\u003cp>Way down at the other end of this field, the real harvest is underway. Workers are bent over strawberry beds. Their hands are flying, plucking berries from vines, dropping them into clear plastic packages, running those packages to a waiting truck. They're putting the machine to shame.\u003c/p>\n\u003cfigure id=\"attachment_126058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg\" alt=\"The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-126058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/strawberry-robots-3_enl-7b933bd264d57bfb3ff325e902f5b0ec1f002b99-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The strawberry harvest is underway near Duette, Fla. In the background, the strawberry-picking robot awaits its turn. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Jose Santos, the crew leader, whether he thinks robots will do this work someday. He smiles. \"Hey, it could happen! Put a man on the moon, didn't we?\"\u003c/p>\n\u003cp>He's pretty convinced, though, that picking strawberries will always require people. The machines will break down, he points out. What are you going to do then? In fact, he's looking on the bright side; maybe robots will make life easier for the workers: \"You could afford to give people a day off, you know. Afternoons off, holidays off. If you have machines behind you.\"\u003c/p>\n\u003cp>He's never actually walked down to the other end of the field to give the robot a closer look, he says. There's too much work to do. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why",
"title": "Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In Robin Dando's lab, several mice chowed down on a specialized diet designed to make them as fat as possible. \"I can say the mice are happy. They love this unhealthy diet, and pretty fast they get pretty overweight,\" says Dando, an assistant professor of food science at Cornell University.\u003c/p>\n\u003cp>But the mice were not long for this world. Eight weeks after they started their delicious nosh, they were euthanized and their tongues were excised for direct comparison against their\u003cstrong> \u003c/strong>skinnier brethren.\u003c/p>\n\u003cp>Dando's work, which he and his graduate students \u003ca href=\"http://blogs.cornell.edu/dandolab/lab-members/\">Andrew Kaufman and Ezen Choo\u003c/a> published \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2001959\">Tuesday\u003c/a> in PLoS Biology, attacks a curious effect of being obese: why people's sense of taste seems to dull as they gain weight. Doctors have known about the phenomenon for the last few years, after reports published in the last decade showed that\u003cstrong> \u003c/strong>obese people performed poorly on taste tests compared with normal weight individuals.\u003c/p>\n\u003cp>But the fundamental question remained: why? \"We didn't have a good grip on cause and effect,\" Dando says. For instance, was it that a habit of eating heavy foods dulled the tongue's sensitivity to flavors? Or did this have something to do with the mere presence of excess body fat?\u003c/p>\n\u003cp>To find out, Dando looked at the tongues of his fat and normal-weight mice. Under the fatty diet, he found the taste buds were withering. \"The obese ones have about 25 percent fewer taste buds,\" he says. Taste buds are structures on the tongue made up of about 100 cells and, when the mice got fat, Dando says the older cells were dying off more quickly and being replaced with new, young cells more slowly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team had two other groups of mice in the experiment. One was a set of mutants that were practically incapable of gaining weight no matter how fatty their food. \"It's a genetically engineered mouse that's obesity resistant,\" Dando says. These mice got the same fatty food as the regular obese mice but didn't gain much weight. At the end of eight weeks, Dando and his students sliced out the mice's tongues. \"We looked at their taste buds, and they looked totally normal. They [had] the same number of taste buds as lean mice,\" he says. That suggested\u003cstrong> \u003c/strong>the diet itself wasn't responsible for the damage to the mice's taste buds – it had something to do with being obese.\u003c/p>\n\u003cp>So Dando looked at one more group of mice – a bunch of mutants that can't produce a molecule called TNF alpha, a compound that creates inflammation in the body. TNF alpha and other compounds that create inflammation are naturally higher in obese individuals \u003cstrong>– \u003c/strong>\u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0121971\">both humans and mice \u003c/a>-- and cause them to have a higher background levels of inflammation. Even when these mice became very fat, they also didn't lose any taste buds. \"[It means] taste bud loss is really related to that inflammatory state,\" Dando says.\u003c/p>\n\u003cp>That's a key finding, says \u003ca href=\"https://profiles.stanford.edu/john-morton\">Dr. John Morton\u003c/a>, the chief of bariatric medicine at Stanford University, who was not involved in the new study. \"We've known for a long time that obesity is a disease of inflammation,\" he says. \"Before this study, we didn't know that there is a connection between inflammation and the proliferation of taste buds, and that actually leads to the decrease in taste sensitivity.\"\u003c/p>\n\u003cp>It's important to note that this study was done in mere mice, but Morton says that the situation is likely the same for human beings, too. \"In this particular circumstance, it's reasonable to make that extrapolation [to humans.] We've done human studies that have similar findings,\" he says.\u003c/p>\n\u003cp>That blunting of taste may make it more difficult for obese individuals to adhere to certain diets, Morton says. With a diminished sense of taste, people need stronger, more richly flavored food in order to enjoy it as much as someone with 25 percent more taste buds. \"Often that means more sugar and fat,\" Morton says. \"And more calories.\"\u003c/p>\n\u003cp>It's not a permanent loss, though. Studies on bariatric surgery patients show that they start noticing food tastes better and more intense a couple of months after their operation. \"This is a two-way mechanism. Probably the opposite happens,\" Dando says. Taste buds do come back. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>That leaves some hope for obese individuals who feel many foods are just too bland, now that Dando's work has narrowed down some potential causes of taste decline from weight gain. \"If I were a pharmacist looking for drug development, I would look for a way to block this inflammation in the hope of mitigating this effect from weight,\" Morton says. A drug like that just might help some people regain gustatory mojo. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Doctors have known that as people pack on the pounds, their sense of taste diminishes. New research in mice helps explain what's going on: Inflammation brought on by obesity may be killing taste buds.",
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"description": "Doctors have known that as people pack on the pounds, their sense of taste diminishes. New research in mice helps explain what's going on: Inflammation brought on by obesity may be killing taste buds.",
"title": "Taste Buds Dull As People Gain Weight. Now Scientists Think They Know Why | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Robin Dando's lab, several mice chowed down on a specialized diet designed to make them as fat as possible. \"I can say the mice are happy. They love this unhealthy diet, and pretty fast they get pretty overweight,\" says Dando, an assistant professor of food science at Cornell University.\u003c/p>\n\u003cp>But the mice were not long for this world. Eight weeks after they started their delicious nosh, they were euthanized and their tongues were excised for direct comparison against their\u003cstrong> \u003c/strong>skinnier brethren.\u003c/p>\n\u003cp>Dando's work, which he and his graduate students \u003ca href=\"http://blogs.cornell.edu/dandolab/lab-members/\">Andrew Kaufman and Ezen Choo\u003c/a> published \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2001959\">Tuesday\u003c/a> in PLoS Biology, attacks a curious effect of being obese: why people's sense of taste seems to dull as they gain weight. Doctors have known about the phenomenon for the last few years, after reports published in the last decade showed that\u003cstrong> \u003c/strong>obese people performed poorly on taste tests compared with normal weight individuals.\u003c/p>\n\u003cp>But the fundamental question remained: why? \"We didn't have a good grip on cause and effect,\" Dando says. For instance, was it that a habit of eating heavy foods dulled the tongue's sensitivity to flavors? Or did this have something to do with the mere presence of excess body fat?\u003c/p>\n\u003cp>To find out, Dando looked at the tongues of his fat and normal-weight mice. Under the fatty diet, he found the taste buds were withering. \"The obese ones have about 25 percent fewer taste buds,\" he says. Taste buds are structures on the tongue made up of about 100 cells and, when the mice got fat, Dando says the older cells were dying off more quickly and being replaced with new, young cells more slowly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The team had two other groups of mice in the experiment. One was a set of mutants that were practically incapable of gaining weight no matter how fatty their food. \"It's a genetically engineered mouse that's obesity resistant,\" Dando says. These mice got the same fatty food as the regular obese mice but didn't gain much weight. At the end of eight weeks, Dando and his students sliced out the mice's tongues. \"We looked at their taste buds, and they looked totally normal. They [had] the same number of taste buds as lean mice,\" he says. That suggested\u003cstrong> \u003c/strong>the diet itself wasn't responsible for the damage to the mice's taste buds – it had something to do with being obese.\u003c/p>\n\u003cp>So Dando looked at one more group of mice – a bunch of mutants that can't produce a molecule called TNF alpha, a compound that creates inflammation in the body. TNF alpha and other compounds that create inflammation are naturally higher in obese individuals \u003cstrong>– \u003c/strong>\u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0121971\">both humans and mice \u003c/a>-- and cause them to have a higher background levels of inflammation. Even when these mice became very fat, they also didn't lose any taste buds. \"[It means] taste bud loss is really related to that inflammatory state,\" Dando says.\u003c/p>\n\u003cp>That's a key finding, says \u003ca href=\"https://profiles.stanford.edu/john-morton\">Dr. John Morton\u003c/a>, the chief of bariatric medicine at Stanford University, who was not involved in the new study. \"We've known for a long time that obesity is a disease of inflammation,\" he says. \"Before this study, we didn't know that there is a connection between inflammation and the proliferation of taste buds, and that actually leads to the decrease in taste sensitivity.\"\u003c/p>\n\u003cp>It's important to note that this study was done in mere mice, but Morton says that the situation is likely the same for human beings, too. \"In this particular circumstance, it's reasonable to make that extrapolation [to humans.] We've done human studies that have similar findings,\" he says.\u003c/p>\n\u003cp>That blunting of taste may make it more difficult for obese individuals to adhere to certain diets, Morton says. With a diminished sense of taste, people need stronger, more richly flavored food in order to enjoy it as much as someone with 25 percent more taste buds. \"Often that means more sugar and fat,\" Morton says. \"And more calories.\"\u003c/p>\n\u003cp>It's not a permanent loss, though. Studies on bariatric surgery patients show that they start noticing food tastes better and more intense a couple of months after their operation. \"This is a two-way mechanism. Probably the opposite happens,\" Dando says. Taste buds do come back. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>That leaves some hope for obese individuals who feel many foods are just too bland, now that Dando's work has narrowed down some potential causes of taste decline from weight gain. \"If I were a pharmacist looking for drug development, I would look for a way to block this inflammation in the hope of mitigating this effect from weight,\" Morton says. A drug like that just might help some people regain gustatory mojo. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
"title": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?",
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"description": "Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?",
"title": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food? | KQED",
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"headline": "What Does the New Regenerative Organic Certification Mean for the Future of Good Food?",
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"nprByline": "\u003ca href=\"https://civileats.com/author/areguzzoni/\">Ariana Reguzzoni,\u003c/a> \u003ca href=\"https://civileats.com/\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Several new labels introduced recently seek to move beyond USDA organic. Can they shore up sustainable practices, or will they sow consumer confusion?\u003c/em>\u003c/p>\n\u003cp>Organic is not enough. Or that’s the thinking behind the new \u003ca href=\"https://regenorganic.org/\">Regenerative Organic Certification\u003c/a> (ROC) that was officially launched at the Natural Products Expo West trade show last week. The Regenerative Organic Alliance, a coalition of organizations and businesses led by the Rodale Institute, Patagonia, and Dr. Bronner’s, have joined the seemingly \u003ca href=\"https://civileats.com/2017/07/10/should-regenerative-agriculture-get-its-own-label/\">unstoppable engine propelling\u003c/a>sustainable agriculture beyond the term “organic,” or, as some believe, bringing it back to its original meaning.\u003c/p>\n\u003cp>“[The USDA] Organic [label] is super important—thank goodness it was put into play,” says Birgit Cameron, senior director of Patagonia Provisions, an arm of Patagonia that aims to solve environmental issues by supporting climate-friendly food producers. “The ROC is absolutely never meant to replace it, but rather to keep it strong to the original intention.”\u003c/p>\n\u003cp>Like other newly proposed certifications—including the “\u003ca href=\"https://www.realorganicproject.org/\">The Real Organic Project\u003c/a>,” which was also announced last week—one of the Alliance’s primary goals is to require growers to focus on soil health and carbon sequestration. But, as Cameron explains, it is also an attempt to be a “north star” for the industry as a certification that encompasses the health of the planet, animal welfare, and social fairness.\u003c/p>\n\u003cp>As producers move up through its tier system (bronze, silver, and gold) they will eventually set an even “higher bar” than any other labels offered right now. According to Jeff Moyer, executive director of the Rodale Institute, this built-in incentive to constantly improve on-farm practices is something the U.S. Department of Agriculture’s (USDA) organic requirements lack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg\" alt=\"\" width=\"2000\" height=\"1059\" class=\"aligncenter size-full wp-image-126039\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-160x85.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-800x424.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-768x407.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1020x540.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-1180x625.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-960x508.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-240x127.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-375x199.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-standards-520x275.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003c/p>\n\u003cp>“When you play with the federal government, you have to give up some things,” Moyer says. “Organic is a fairly static standard … once you become certified you’re in the club and there’s no incentive to move beyond that.”\u003c/p>\n\u003ch4>\u003cstrong>Mechanics of a New Regenerative Label\u003c/strong>\u003c/h4>\n\u003cp>There are still nuances that need to be worked out, but, as it stands now, USDA organic certification (or an international equivalent) is a baseline requirement for ROC certification—a company or farm must at least be USDA Organic certified to earn the ROC label. However, the Alliance—instead of the USDA—will oversee ROC certification. ROC-certified producers must also meet the requirements of one of the existing certifications for animal welfare and social fairness, such as \u003ca href=\"https://animalwelfareapproved.us/\">Animal-Welfare Approved\u003c/a> or \u003ca href=\"https://www.fairtradecertified.org/\">Fair Trade Certified\u003c/a>.\u003c/p>\n\u003cp>And the Alliance’s goal is that ROC will be enforced through the same third-party certifier with whom producers are already working, such as Oregon Tilth or CCOF. Proponents say that requirements will be regularly reevaluated and updated as new practices emerge, and that in this way, it will be a living document.\u003c/p>\n\u003cp>USDA organic requirements are also meant to be updated through the \u003ca href=\"https://www.ams.usda.gov/rules-regulations/organic/nosb\">National Organic Standards Boards\u003c/a> (NOSB), a group of farmers, industry reps, and scientists that meets twice yearly in a public setting to discuss and vote on recommendations for the \u003ca href=\"https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program\">National Organic Program\u003c/a>.\u003c/p>\n\u003cp>The Alliance is part of a growing group of activists and producers disillusioned with the NOSB’s decisions last year to \u003ca href=\"https://civileats.com/2017/10/31/opinion-keep-organic-in-the-soil/\">allow soil-free crops\u003c/a>–such as those grown using hydroponics–to qualify as certified organic and the \u003ca href=\"https://civileats.com/2017/12/18/years-in-the-making-trumps-usda-kills-organic-animal-welfare-rules/\">withdrawal of a rule that required improvements in animal welfare\u003c/a>.\u003c/p>\n\u003cp>Many view the co-opting of the word “organic” by \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.a36bfca5d8b8\">large corporations\u003c/a> and mono-crop farms as more evidence of the label’s erosion. They also worry about the \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/09/18/lax-enforcement-at-ports-allows-bogus-organic-foods-to-reach-u-s-government-report-says/?utm_term=.9153c0fb9a1d\">influx of fraudulent organic\u003c/a> food being imported into the country. And the fact that the current \u003ca href=\"https://civileats.com/2017/10/17/the-state-of-trumps-usda-what-you-need-to-know/\">USDA\u003c/a> and U.S. Environmental Protection Agency (\u003ca href=\"https://civileats.com/2018/02/05/trumps-epa-chief-is-reshaping-food-and-farming-what-you-need-to-know/\">EPA\u003c/a>) have both moved away from many of the values embraced by the organic movement in the last year seems to be spurring this new movement along.\u003c/p>\n\u003cp>The groups behind these labels are also slowly introducing the term “regenerative” to the mainstream. While there is not yet one official definition of the term, Kevin Boyer, project director at the newly established \u003ca href=\"http://regenerativeagriculturefoundation.org/\">Regenerative Agriculture Foundation\u003c/a>, an education and grant-making organization, summed regenerative ag up as “any system of agriculture that continuously improves the cycles on which it relies, including the human community, the biological community, and the economic community.”\u003c/p>\n\u003cp>Boyer says he knows of at least four other regenerative labels that are currently in the works, but ROC is the farthest along. (Not all will use organic certification as a baseline.) This influx of new standards contributes to the urgency the Alliance feels to get out in front of the crowd.\u003c/p>\n\u003cp>“The more popular it gets, the more vulnerable it is to having someone who is not part of the regenerative agriculture community come in and use it,” says Boyer.\u003c/p>\n\u003cp>Last year, the Alliance held \u003ca href=\"http://standards.nsf.org/apps/group_public/document.php?document_id=39305\">a public comment period\u003c/a> facilitated by NSF International, a certifier with whom they have an established relationship. The certification has also gone through two revisions so far, but the Alliance deliberately chose not to pass it through a large committee of reviewers. Instead, they want to “put a stake in the ground” now by presenting it to the public.\u003c/p>\n\u003cp>Despite goals that are broadly supported by many people in the sustainable agriculture community, ROC has garnered skepticism among those who believe it is working in a vacuum and further confusing a marketplace where consumers are already overwhelmed by an abundance of third-party labels such as \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO\u003c/a> and \u003ca href=\"https://www.rainforest-alliance.org/faqs/what-does-rainforest-alliance-certified-mean\">Rainforest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>“I think ROC did a really beautiful job in addressing all the things that regenerative agriculture is supposed to care about, but it has to be a conversation with the whole community and built in a way that truly promotes the inclusion the movement has had since the very beginning,” says Boyer.\u003c/p>\n\u003ch4>\u003cstrong>Adding Confusion in a Crowded Marketplace?\u003c/strong>\u003c/h4>\n\u003cp>Bob Scowcroft, the retired executive director of the Organic Farming Research Foundation and a 35-year activist and leader in the organic farming movement, also has concerns about splintering support for organic food. At the Ecological Farming Conference in January, he was dismayed to hear \u003ca href=\"https://eco-farm.org/conference/2018/session/scaling-soil-health-deliver-climate-solutions\">a panel of ROC underwriters\u003c/a> tell an audience of successful organic farmers, some of whom undoubtedly spent thousands of dollars on USDA organic certification, that it wasn’t enough.\u003c/p>\n\u003cp>“I try to remind people … organic is only 4.8 percent of the food economy,” he says. “Ninety-five percent of the economy is still sprayed [with synthetic pesticides] or [made up of] CAFOs, so we’re going to shred each other? We can only afford to do that when organic is 45 percent of the economy.”\u003c/p>\n\u003cp>Scowcroft welcomes a “certain amount of agitation” within the umbrella of sustainable agriculture and believes that everything can be improved, but he says adding yet another label into the mix—especially one that is wrapped up in a strong marketing platform instead of extensive research—might not make any significant improvements.\u003c/p>\n\u003cp>“Regenerative agriculture is probably the 262nd term for organic. We really don’t want to do this again,” said Scowcroft.\u003c/p>\n\u003cp>Rather, he would like to see more energy and faith put into the systems that are already established. He points to the \u003ca href=\"https://www.nrcs.usda.gov/wps/portal/nrcs/main/national/soils/health/\">increased awareness\u003c/a> within the USDA’s Natural Resources Conservation Service about cover crops and soil runoff as evidence of the shared value for some “regenerative” requirements. And he supports more research on soil fertility, carbon sequestration, crop rotation, and perennial grasses.\u003c/p>\n\u003cp>As Scowcroft sees it, the finish line of the “30-year march” toward a better food system isn’t even close to being crossed, but there are many important placeholders that have already been set. Programs like the \u003ca href=\"https://nifa.usda.gov/funding-opportunity/organic-agriculture-research-and-extension-initiative\">Organic Agriculture Research and Extension Initiative\u003c/a> and \u003ca href=\"https://www.sare.org/\">Sustainable Agriculture Research and Education\u003c/a> grants have ushered in tremendous positive changes, he says, asking why anyone would want to give up on a system that is still malleable and able to get even stronger.\u003c/p>\n\u003cp>“The model is already there to bring that language to the National Organic Standard Board to further the conversation on eventual improvement,” Scowcroft says. “There shouldn’t be anything stopping anybody from doing that.”\u003c/p>\n\u003cfigure id=\"attachment_126038\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg\" alt=\"\" width=\"1200\" height=\"800\" class=\"size-full wp-image-126038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180312-regenerative-agriculture-grocery-foods-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of \u003ca href=\"https://vimeo.com/176791286\">Lee Health\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For other good food advocates, however, the NOSB’s recent decision not to ban hydroponic operations from organic certification was just the latest example of the fact that the board itself is now composed of a number of representatives of large corporations that would \u003ca href=\"http://inthesetimes.com/rural-america/entry/20672/national-organic-standards-board-organic-integrity-usda-corporate-power\">like to see the standards further watered down\u003c/a>.\u003c/p>\n\u003cp>“Some folks fought so long and hard to get [federal organic standards] only to see these things trying to displace them,” says Boyer. “I credit the organic movement for creating an atmosphere that even allows this conversation. But, especially here in California, you don’t have to drive very far to see an organic farm that is not fulfilling the ideal organic vision.”\u003c/p>\n\u003cp>Some ranchers, like Julie Morris of \u003ca href=\"https://www.morrisgrassfed.com/\">Morris Grassfed Beef\u003c/a> in California’s San Benito County, say the organic label has never worked for her family’s operation. Unlike ROC, Morris says the original organic standards were written for fruit and vegetable growers and did not take adequately into account livestock practices. Morris Grassfed’s pastures are certified organic, but their beef is not because they work with smaller butchers who can’t always afford certification.\u003c/p>\n\u003cp>On the other hand, Morris is excited about the coming wave of regenerative standards because, she believes it will consider more of the practices she and her husband already use on their land, with their animals and their employees. For years they have been “first-person certified”—a term Morris uses to describe how they earn customers’ loyalty by showing them first-hand how they run their ranch. But, as more people seek out these kinds of products she says those direct connections don’t always happen.\u003c/p>\n\u003cp>“Consumers want to know that we nurture the earth, raise our animals humanely, and pay our workers fairly,” she said. “We will now have a chance to share that and be transparent.”\u003c/p>\n\u003cp>In the meantime, the Alliance hopes that farmers will also choose to get on board because of the potential market pull and additional premium they could receive for something with the ROC stamp. As Cameron explains, the Alliance is counting on the fact that a significant portion of consumers are already searching for something that exceeds organic.\u003c/p>\n\u003cp>At this point, however, any premiums are speculative. The Alliance is still in the process of deciding whether the label will be consumer-facing or will just come into play in business-to-business interactions. Patagonia, for example, could say they will only buy cotton from farms that are regenerative organic certified, which would be a boon to the farmers, but not much of a step toward educating the public.\u003c/p>\n\u003cp>“[Producers] may or may not advertise to consumers,” says Moyer. “If the market says ‘this is confusing me,’ they might not.”\u003c/p>\n\u003cp>Like Morris, Loren Poncia, rancher and owner of \u003ca href=\"https://stemplecreek.com/\">Stemple Creek Ranch\u003c/a> in Marin County, California, is intrigued by the possibility that this one certification could help consolidate several of the certifications he already earns. And since his pastures are already certified organic and part of the Global Animal Partnership, Stemple Creek might be a prime contender for ROC. But it will also depend on how laborious the certification process is. It’s a challenge, Poncia says, to manage the ranch, the business, and also keep up with all the certifications.\u003c/p>\n\u003cp>“Unless customers are coming to me and asking, ‘Are you certified by this?’ it’s probably not going to motivate me to get another certification,” he says.\u003c/p>\n\u003cp>Another sticking point for some people is the question of specific practices versus outcomes. Right now, ROC, like other certifications, is primarily practice-based rather than measuring specific data-driven outcomes. At first glance, focusing on practices might help regulate the methods (i.e., inputs, tillage, irrigation) a farmer or rancher might employ and get them to their goal more quickly. But Boyer from the Regenerative Agriculture Foundation argues that the opposite tends to happen. He says that a practice-based standard restricts farmers by telling them what they can and cannot do instead of fostering innovation.\u003c/p>\n\u003cp>“A lot of people are good at ticking the boxes, but nothing new comes out of that,” Boyer says. “That doesn’t grow the movement.”\u003c/p>\n\u003cp>On the other hand, an outcomes-based standard encourages farmers to “employ their creativity.” It makes loopholes less appealing because there is more freedom for farmers to utilize practices that are specific to their operations and, therefore, more successful.\u003c/p>\n\u003cp>One thing that everyone agrees on is that the Alliance has more work to do. The next step is to run pilot programs with interested farmers—many of whom are already on their way to reaching the standards.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/12/what-does-the-new-regenerative-organic-certification-mean-for-the-future-of-good-food/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Is Why You Don't See People-Sized Salmon Anymore",
"title": "This Is Why You Don't See People-Sized Salmon Anymore",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125612\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg\" alt=\"A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-125612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds. \u003ccite>(WikiMedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the orcas of Puget Sound are sliding toward extinction, orcas farther north have been expanding their numbers. Their burgeoning hunger for big fish may be causing the killer whales' main prey, chinook salmon, to shrink up and down the West Coast.\u003c/p>\n\u003cp>Chinook salmon are also known as kings: the biggest of all salmon. They used to grow so enormous that it's hard now to believe the old photos in which fishermen stand next to chinooks almost as tall as they are, sometimes weighing 100 pounds or more.\u003c/p>\n\u003cp>\"This has been a season of unusually large fish, and many weighing from 60 to 70 pounds have been taken,\" \u003ca href=\"https://timesmachine.nytimes.com/timesmachine/1895/06/25/103367293.pdf\">The Oregonian reported\u003c/a> in 1895.\u003c/p>\n\u003cp>Now, more than a century later, \"it's not impossible that we see individuals of that size today, but it's much, much rarer,\" University of Washington research scientist Jan Ohlberger says.\u003c/p>\n\u003cp>Ohlberger has been tracking the downsizing of salmon in recent decades, but salmon have been shrinking in numbers and in size for a long time. A century's worth of dam-building, overfishing, habitat loss and replacement by hatchery fish cut the size of the average chinook in half, studies in the 1980s and 1990s found.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dam-building and fishing have tailed off, but chinooks have been shrinking even faster in the past 15 years, according to a \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12272/full\">new paper by Ohlberger and colleagues\u003c/a> in the journal \u003cem>Fish and Fisheries\u003c/em>. Older and bigger fish are mostly gone.\u003c/p>\n\u003cp>Few fish are making it to old age, which for a chinook salmon means spending five or six years in the ocean after a year or two in fresh water.\u003c/p>\n\u003cp>\"The older fish, which normally come back after five years in the ocean, they come back earlier and earlier,\" Ohlberger said.\u003c/p>\n\u003cp>The trend is clear, the reasons less so.\u003c/p>\n\u003cp>Two species eat more chinook salmon than any others: orcas and humans.\u003c/p>\n\u003cp>The 2,300 or more resident killer whales in the Northeast Pacific Ocean eat about 20 million pounds of chinook salmon per year — roughly equal to the annual commercial catch of chinook in recent years, according to the new study.\u003c/p>\n\u003cp>\"There is a large number of resident killer whales out there that really target chinook, and they target the large chinook,\" Ohlberger says.\u003c/p>\n\u003cp>A \u003ca href=\"https://www.nature.com/articles/s41598-017-14984-8\">study\u003c/a> from federal researchers in November found that orcas' consumption of chinook salmon in the northeast Pacific Ocean has doubled since 1975, surpassing humans' catches, which have fallen by a third over that time.\u003c/p>\n\u003cp>\"As far as we can see, the killer whales are taking the older and bigger fish,\" said Craig Matkin, a whale researcher with the North Gulf Oceanic Society in Homer, Alaska. Matkin, who was not involved in Ohlberger's paper, studies Alaskan orcas' diets.\u003c/p>\n\u003cp>\"We go along with the animals and scoop up fish scales and bits of flesh from where they kill something,\" Matkin says. \"They're sloppy eaters.\"\u003c/p>\n\u003cp>\"They're going to go for the biggest, oiliest fish there are,\" Matkin continues. \"That's chinooks.\"\u003c/p>\n\u003cp>Salmon born in Oregon and Washington spend most of their lives out at sea, often in Alaskan waters, where orcas aplenty await.\u003c/p>\n\u003cp>\"Our [orca] populations have increased faster than anywhere else, and they're eating chinook from all over the place,\" Matkin says.\u003c/p>\n\u003cp>In short, it seems Puget Sound orcas are having their lunch stolen by their better-off Alaskan relatives.\u003c/p>\n\u003cp>\"It is an interesting twist to blame the marine mammals,\" Ken Balcomb with the Center for Whale Research on San Juan Island said in an email. \"I would first ask how the Chinook evolved to be so big during the preceding 12,000 years in the presence of hordes of such size-selective natural predators throughout their range. Large size was selected by Mother Nature for Chinook salmon in spite of natural predation.\"\u003c/p>\n\u003cp>Balcomb points to overfishing, habitat loss and salmon hatcheries that have diluted the gene pool of wild chinooks.\u003c/p>\n\u003cp>Today's smaller chinook salmon lay fewer eggs than bigger ones can. They also have a harder time digging out gravel nests deep enough to protect their eggs from scouring stream flows.\u003c/p>\n\u003cp>Chinooks' downsizing could spell trouble for all the mammals who want to catch them, whether they have fingers or fins.\u003c/p>\n\u003cp>\"Predators are also going to adapt to this change in size and numbers,\" Matkin says. \"You can't look at it as a static situation.\"\u003c/p>\n\u003cp>\"Ultimately, the whales must eat to survive, and humans have not sufficiently allowed for that in their fisheries' management calculations,\" Balcomb says.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://nwpr.org/\">\u003cem>Northwest Public Radio, \u003c/em>\u003c/a>\u003ca href=\"http://kuow.org/\">\u003cem>KUOW\u003c/em>\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. You can follow John Ryan on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/heyjohnryan?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">\u003cem>@heyjohnryan \u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kuow.org\">KUOW\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Historical photos show fishermen with chinooks almost as tall as they are. A century's worth of dam-building, overfishing, habitat loss and hatcheries has cut the size of the average fish in half.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125612\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg\" alt=\"A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-125612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/large-chinook-salmon_wide-e91ab4e6c6999d8d452ab3824075c74f0f7bbf3f-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A photo taken in Astoria, Ore., circa 1910. It was stated that the chinook on the left weighed 116 pounds and the one on the right weighed 121 pounds. \u003ccite>(WikiMedia Commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the orcas of Puget Sound are sliding toward extinction, orcas farther north have been expanding their numbers. Their burgeoning hunger for big fish may be causing the killer whales' main prey, chinook salmon, to shrink up and down the West Coast.\u003c/p>\n\u003cp>Chinook salmon are also known as kings: the biggest of all salmon. They used to grow so enormous that it's hard now to believe the old photos in which fishermen stand next to chinooks almost as tall as they are, sometimes weighing 100 pounds or more.\u003c/p>\n\u003cp>\"This has been a season of unusually large fish, and many weighing from 60 to 70 pounds have been taken,\" \u003ca href=\"https://timesmachine.nytimes.com/timesmachine/1895/06/25/103367293.pdf\">The Oregonian reported\u003c/a> in 1895.\u003c/p>\n\u003cp>Now, more than a century later, \"it's not impossible that we see individuals of that size today, but it's much, much rarer,\" University of Washington research scientist Jan Ohlberger says.\u003c/p>\n\u003cp>Ohlberger has been tracking the downsizing of salmon in recent decades, but salmon have been shrinking in numbers and in size for a long time. A century's worth of dam-building, overfishing, habitat loss and replacement by hatchery fish cut the size of the average chinook in half, studies in the 1980s and 1990s found.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dam-building and fishing have tailed off, but chinooks have been shrinking even faster in the past 15 years, according to a \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12272/full\">new paper by Ohlberger and colleagues\u003c/a> in the journal \u003cem>Fish and Fisheries\u003c/em>. Older and bigger fish are mostly gone.\u003c/p>\n\u003cp>Few fish are making it to old age, which for a chinook salmon means spending five or six years in the ocean after a year or two in fresh water.\u003c/p>\n\u003cp>\"The older fish, which normally come back after five years in the ocean, they come back earlier and earlier,\" Ohlberger said.\u003c/p>\n\u003cp>The trend is clear, the reasons less so.\u003c/p>\n\u003cp>Two species eat more chinook salmon than any others: orcas and humans.\u003c/p>\n\u003cp>The 2,300 or more resident killer whales in the Northeast Pacific Ocean eat about 20 million pounds of chinook salmon per year — roughly equal to the annual commercial catch of chinook in recent years, according to the new study.\u003c/p>\n\u003cp>\"There is a large number of resident killer whales out there that really target chinook, and they target the large chinook,\" Ohlberger says.\u003c/p>\n\u003cp>A \u003ca href=\"https://www.nature.com/articles/s41598-017-14984-8\">study\u003c/a> from federal researchers in November found that orcas' consumption of chinook salmon in the northeast Pacific Ocean has doubled since 1975, surpassing humans' catches, which have fallen by a third over that time.\u003c/p>\n\u003cp>\"As far as we can see, the killer whales are taking the older and bigger fish,\" said Craig Matkin, a whale researcher with the North Gulf Oceanic Society in Homer, Alaska. Matkin, who was not involved in Ohlberger's paper, studies Alaskan orcas' diets.\u003c/p>\n\u003cp>\"We go along with the animals and scoop up fish scales and bits of flesh from where they kill something,\" Matkin says. \"They're sloppy eaters.\"\u003c/p>\n\u003cp>\"They're going to go for the biggest, oiliest fish there are,\" Matkin continues. \"That's chinooks.\"\u003c/p>\n\u003cp>Salmon born in Oregon and Washington spend most of their lives out at sea, often in Alaskan waters, where orcas aplenty await.\u003c/p>\n\u003cp>\"Our [orca] populations have increased faster than anywhere else, and they're eating chinook from all over the place,\" Matkin says.\u003c/p>\n\u003cp>In short, it seems Puget Sound orcas are having their lunch stolen by their better-off Alaskan relatives.\u003c/p>\n\u003cp>\"It is an interesting twist to blame the marine mammals,\" Ken Balcomb with the Center for Whale Research on San Juan Island said in an email. \"I would first ask how the Chinook evolved to be so big during the preceding 12,000 years in the presence of hordes of such size-selective natural predators throughout their range. Large size was selected by Mother Nature for Chinook salmon in spite of natural predation.\"\u003c/p>\n\u003cp>Balcomb points to overfishing, habitat loss and salmon hatcheries that have diluted the gene pool of wild chinooks.\u003c/p>\n\u003cp>Today's smaller chinook salmon lay fewer eggs than bigger ones can. They also have a harder time digging out gravel nests deep enough to protect their eggs from scouring stream flows.\u003c/p>\n\u003cp>Chinooks' downsizing could spell trouble for all the mammals who want to catch them, whether they have fingers or fins.\u003c/p>\n\u003cp>\"Predators are also going to adapt to this change in size and numbers,\" Matkin says. \"You can't look at it as a static situation.\"\u003c/p>\n\u003cp>\"Ultimately, the whales must eat to survive, and humans have not sufficiently allowed for that in their fisheries' management calculations,\" Balcomb says.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://nwpr.org/\">\u003cem>Northwest Public Radio, \u003c/em>\u003c/a>\u003ca href=\"http://kuow.org/\">\u003cem>KUOW\u003c/em>\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. You can follow John Ryan on Twitter: \u003c/em>\u003ca href=\"https://twitter.com/heyjohnryan?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">\u003cem>@heyjohnryan \u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kuow.org\">KUOW\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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