window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_125605": {
"type": "attachments",
"id": "bayareabites_125605",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125605",
"found": true
},
"parent": 125604,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg",
"width": 1997,
"height": 1123
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1520872042,
"modified": 1520872087,
"caption": "Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.",
"description": "Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.",
"title": "Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.",
"credit": "Emma Baker/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125520": {
"type": "attachments",
"id": "bayareabites_125520",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125520",
"found": true
},
"parent": 125519,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88.jpg",
"width": 2000,
"height": 1125
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1520688864,
"modified": 1520689564,
"caption": "Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.",
"description": "Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.",
"title": "Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.",
"credit": "KidStock/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125461": {
"type": "attachments",
"id": "bayareabites_125461",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125461",
"found": true
},
"parent": 125460,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106.jpg",
"width": 4020,
"height": 3015
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/main-image-a915d28297e446d9b3e40c62006ced1734fa8106-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1520451340,
"modified": 1520451567,
"caption": "Jacob Katz, with California Trout, says growing bugs in rice fields could be part of the solution for boosting salmon populations in rivers statewide.",
"description": "Jacob Katz, with California Trout, says growing bugs in rice fields could be part of the solution for boosting salmon populations in rivers statewide.",
"title": "Jacob Katz, with California Trout, says growing bugs in rice fields could be part of the solution for boosting salmon populations in rivers statewide.",
"credit": "Ezra David Romero/Capital Public Radio",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125453": {
"type": "attachments",
"id": "bayareabites_125453",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125453",
"found": true
},
"parent": 125452,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-520x390.jpe",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-958x576.jpe",
"width": 958,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-160x120.jpe",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-672x372.jpe",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-375x281.jpe",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f.jpe",
"width": 958,
"height": 719
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-50x50.jpe",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-96x96.jpe",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-800x600.jpe",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-64x64.jpe",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-32x32.jpe",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-150x150.jpe",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-768x576.jpe",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-128x128.jpe",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/flippy23_preview-f42ab2fa34fa205d7f5779b3862d71e941f5ec5f-240x180.jpe",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1520387546,
"modified": 1520387663,
"caption": "\"Flippy,\" a burger-grilling robot developed by Miso Robotics, is now operating at a Caliburger in Pasadena.",
"description": "\"Flippy,\" a burger-grilling robot developed by Miso Robotics, is now operating at a Caliburger in Pasadena.",
"title": "\"Flippy,\" a burger-grilling robot developed by Miso Robotics, is now operating at a Caliburger in Pasadena.",
"credit": "Miso Robotics",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125426": {
"type": "attachments",
"id": "bayareabites_125426",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125426",
"found": true
},
"parent": 125425,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-520x292.jpe",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-1038x576.jpe",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-160x90.jpe",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-960x540.jpe",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-672x372.jpe",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-375x211.jpe",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398.jpe",
"width": 2994,
"height": 1684
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-1020x574.jpe",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-1180x664.jpe",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-50x50.jpe",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-96x96.jpe",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-800x450.jpe",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-64x64.jpe",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-32x32.jpe",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-1920x1080.jpe",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-1180x664.jpe",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-1920x1080.jpe",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-150x150.jpe",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-768x432.jpe",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-128x128.jpe",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/digitalrx-1_wide-e146e8af837beb0c44d1dc98d3f96beb17ee4398-240x135.jpe",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1520360884,
"modified": 1520361151,
"caption": "Harnessing the power of wearable devices, data, education and a peer support group, people with prediabetes can lose weight and fend off the disease.",
"description": "Harnessing the power of wearable devices, data, education and a peer support group, people with prediabetes can lose weight and fend off the disease.",
"title": "Harnessing the power of wearable devices, data, education and a peer support group, people with prediabetes can lose weight and fend off the disease.",
"credit": "Katherine Streeter for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125413": {
"type": "attachments",
"id": "bayareabites_125413",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125413",
"found": true
},
"parent": 125412,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84.jpg",
"width": 5184,
"height": 3452
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/classic-blend-burger_custom-1df365a8f45647ff29d403f271e5e60fd9540c84-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1520095809,
"modified": 1520095809,
"caption": null,
"description": "The idea behind the blended beef-mushroom burger is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef needed. And reducing the need for beef has a big impact on the environment",
"title": "The idea behind the blended beef-mushroom burger is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef needed. And reducing the need for beef has a big impact on the environment.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125393": {
"type": "attachments",
"id": "bayareabites_125393",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125393",
"found": true
},
"parent": 125392,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109.jpg",
"width": 2000,
"height": 1125
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-wideshot_wide-df96a015528575bbfbb79c35ebbca81a04461109-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1520091571,
"modified": 1520091722,
"caption": "A customer approaches the window at Saartj, a pop-up food stall in New Orleans running a social experiment. Customers of color are charged the listed $12 price for a meal. White customers are told about the income gap in New Orleans between whites and African-Americans and asked if they want to pay $30 instead, a price that reflects the gap.",
"description": "A customer approaches the window at Saartj, a pop-up food stall in New Orleans running a social experiment. Customers of color are charged the listed $12 price for a meal. White customers are told about the income gap in New Orleans between whites and African-Americans and asked if they want to pay $30 instead, a price that reflects the gap",
"title": "A customer approaches the window at Saartj, a pop-up food stall in New Orleans running a social experiment. Customers of color are charged the listed $12 price for a meal. White customers are told about the income gap in New Orleans between whites and African-Americans and asked if they want to pay $30 instead, a price that reflects the gap.",
"credit": "Deji Osinulu",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125373": {
"type": "attachments",
"id": "bayareabites_125373",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125373",
"found": true
},
"parent": 125369,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-e1520016752499.jpg",
"width": 1920,
"height": 1281
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/03/GettyImages-472590578-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1520016566,
"modified": 1520016737,
"caption": "Stressed walnut trees stand in an orchard in Yuba City, California. An analysis of nearly 90 studies finds warming temperatures may alter where key crops grow across the state, which provides around two-thirds of America's produce.",
"description": "YUBA CITY, CA - MAY 08: Stressed walnut trees stand in an orchard on May 8, 2015 in Yuba City, California. As California enters its fourth year of severe drought, farmers are struggling to keep crops watered as wells run dry and government water allocations have been reduced or terminated. Many have opted to leave acres of their fields fallow. (Photo by Justin Sullivan/Getty Images)",
"title": "Plantings Of Water-Intensive Rice Crops Dwindle During State's Severe Drought",
"credit": "Justin Sullivan/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125360": {
"type": "attachments",
"id": "bayareabites_125360",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125360",
"found": true
},
"parent": 125357,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-520x371.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 371
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-160x114.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 114
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-960x685.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 685
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-375x267.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 267
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920.jpg",
"width": 1920,
"height": 1369
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-1020x727.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 727
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-1180x841.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 841
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-800x570.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 570
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-1920x1369.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1369
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-1180x841.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 841
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-1920x1369.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1369
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-768x548.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 548
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/GettyImages-487150973-1920-240x171.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 171
}
},
"publishDate": 1519845490,
"modified": 1519845691,
"caption": "A study in mice suggests that our brains tell us when to start and stop drinking long before our bodies are fully hydrated.",
"description": null,
"title": "GettyImages-487150973-1920",
"credit": "FRANCK FIFE/AFP/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125136": {
"type": "attachments",
"id": "bayareabites_125136",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125136",
"found": true
},
"parent": 125135,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-520x299.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 299
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-160x92.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 92
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-960x552.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 552
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-375x216.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 216
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d.jpg",
"width": 2000,
"height": 1150
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-1020x587.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 587
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-1180x679.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 679
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-800x460.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 460
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-1920x1104.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1104
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-1180x679.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 679
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-1920x1104.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1104
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-768x442.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 442
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/07752-010_custom-ee863c4403bc479e6635c8b11edc3e79ae9b5f8d-240x138.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 138
}
},
"publishDate": 1519239524,
"modified": 1519240088,
"caption": "Cherry blossom trees, known as sakura, flourished in Japan. Fairchild imported several dozen trees for his own property in Chevy Chase, Md., and after seeing how much people liked them, he helped negotiate a larger shipment of trees to be planted around the Tidal Basin near the Washington Monument.",
"description": "Cherry blossom trees, known as \u003cem>sakura\u003c/em>, flourished in Japan. Fairchild imported several dozen trees for his own property in Chevy Chase, Md., and after seeing how much people liked them, he helped negotiate a larger shipment of trees to be planted around the Tidal Basin near the Washington Monument.",
"title": "Cherry blossom trees, known as sakura, flourished in Japan. Fairchild imported several dozen trees for his own property in Chevy Chase, Md., and after seeing how much people liked them, he helped negotiate a larger shipment of trees to be planted around the Tidal Basin near the Washington Monument.",
"credit": "David Fairchild/Fairchild Tropical Botanical Garden",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125120": {
"type": "attachments",
"id": "bayareabites_125120",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125120",
"found": true
},
"parent": 125119,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc.jpg",
"width": 1615,
"height": 1211
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/food-scientists-5bad0ae87ccdb6b6a4af37fed41b1cafff0bd3bc-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1519064249,
"modified": 1519064342,
"caption": "UMass food scientists Lynne McLandsborough, left, and Lili He are researching ways to use your smartphone to detect bacteria in food.",
"description": "UMass food scientists Lynne McLandsborough, left, and Lili He are researching ways to use your smartphone to detect bacteria in food.",
"title": "UMass food scientists Lynne McLandsborough, left, and Lili He are researching ways to use your smartphone to detect bacteria in food.",
"credit": "Karen Brown/New England Public Radio",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_125103": {
"type": "attachments",
"id": "bayareabites_125103",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "125103",
"found": true
},
"parent": 125102,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe.jpg",
"width": 1776,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/02/coffee-1-8e3d8f0be36660fc608bdc636c3130d71f8856fe-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1518814098,
"modified": 1518814226,
"caption": "Coffee cherries are harvested at Good Land Organics, a farm in Goleta, Calif.",
"description": "Coffee cherries are harvested at Good Land Organics, a farm in Goleta, Calif.",
"title": "Coffee cherries are harvested at Good Land Organics, a farm in Goleta, Calif.",
"credit": "Matthew Christopher Miller/Good Land Organics",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_125604": {
"type": "authors",
"id": "byline_bayareabites_125604",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125604",
"name": "Menaka Wilhelm, NPR Food",
"isLoading": false
},
"byline_bayareabites_125519": {
"type": "authors",
"id": "byline_bayareabites_125519",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125519",
"name": "Natalie Jacewicz, NPR Food",
"isLoading": false
},
"byline_bayareabites_125460": {
"type": "authors",
"id": "byline_bayareabites_125460",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125460",
"name": "Ezra David Romero, Capital Public Radio",
"isLoading": false
},
"byline_bayareabites_125452": {
"type": "authors",
"id": "byline_bayareabites_125452",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125452",
"name": "Scott Neuman, the two-way, NPR Food",
"isLoading": false
},
"byline_bayareabites_125425": {
"type": "authors",
"id": "byline_bayareabites_125425",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125425",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_125412": {
"type": "authors",
"id": "byline_bayareabites_125412",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125412",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_125392": {
"type": "authors",
"id": "byline_bayareabites_125392",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125392",
"name": "Maria Godoy, NPR Food",
"isLoading": false
},
"byline_bayareabites_125369": {
"type": "authors",
"id": "byline_bayareabites_125369",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125369",
"name": "Ezra David Romero, \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>, NPR Food",
"isLoading": false
},
"byline_bayareabites_125357": {
"type": "authors",
"id": "byline_bayareabites_125357",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125357",
"name": "Jon Hamilton, NPR Food",
"isLoading": false
},
"byline_bayareabites_125135": {
"type": "authors",
"id": "byline_bayareabites_125135",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125135",
"name": "Ari Shapiro, NPR Food",
"isLoading": false
},
"byline_bayareabites_125119": {
"type": "authors",
"id": "byline_bayareabites_125119",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125119",
"name": "Karen Brown, \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">New England Public Radio\u003c/a>, NPR Food",
"isLoading": false
},
"byline_bayareabites_125102": {
"type": "authors",
"id": "byline_bayareabites_125102",
"meta": {
"override": true
},
"slug": "byline_bayareabites_125102",
"name": "Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
}
},
"pagesReducer": {
"bayareabites_category_science": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"score": 10.847683
},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"title": "science",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 13
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=science",
"seeMore": false,
"paginated": true,
"page": 13
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_125604": {
"type": "posts",
"id": "bayareabites_125604",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125604",
"score": null,
"sort": [
1520872226000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1520872226,
"format": "aside",
"disqusTitle": "Do Backyard Chickens Need More Rules?",
"title": "Do Backyard Chickens Need More Rules?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg\" alt=\"Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-125605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe. \u003ccite>(Emma Baker/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last September, a cappuccino-colored stray chicken appeared in Katherine Rae Mondo's neighborhood in Oakland, Calif. After it hung around the same intersection for a couple of days, Mondo took it in — her house had a coop, and she was already caring for a housemate's three-chicken flock.\u003c/p>\n\u003cp>She named the stray chicken Terribad, since, unlike most hens, \"she was kind of a wild woman who didn't obey the rules, and she could fly,\" Mondo says.\u003c/p>\n\u003cp>It was easy to welcome another chicken, partly because Oakland's \u003ca href=\"https://library.municode.com/ca/oakland/codes/code_of_ordinances?nodeId=TIT6AN_CH6.04ANCOREGE_6.04.320KEFO\">local policies\u003c/a> for keeping poultry aren't that restrictive. Roosters aren't allowed, and hens just have to be housed at least 20 feet from any house. That's it. No rules about the number of birds, their coops, slaughter or care. Bare-bones local laws around chickens are really common, says \u003ca href=\"http://www.caes.ucdavis.edu/about/directory/fsd/catherine-brinkley\">Catherine Brinkley\u003c/a>, a veterinarian and urban planner at the University of California, Davis.\u003c/p>\n\u003cp>Brinkley says these policies tend to focus on limiting nuisances, like early morning cock-a-doodle-dos or eyesore coops — leaving a gap in codes when it comes to health and safety. \"They're not at all focused on public health considerations, like [requiring] training for new owners in washing hands and selling eggs, nor do they think about if somebody is hoarding chickens or other awful things that, quite honestly, happen with animal welfare,\" Brinkley says.\u003c/p>\n\u003cp>\u003cstrong>Healthy chicken, happy chicken\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brinkley has chickens herself — their names are Griffin, Hazel, Starlight and Bunnykissdoodoo — so she's well versed in the basics of chicken-keeping: The birds need food, water, space, predator protection and health care if they get sick. Hand-washing, and avoiding chicken smooches and snuggles, will protect people from picking up illnesses from chickens.\u003c/p>\n\u003cp>The backyard chicken trend isn't going away anytime soon — \u003cem>The Washington Post\u003c/em> recently\u003ca href=\"https://www.washingtonpost.com/news/business/wp/2018/03/02/feature/the-silicon-valley-elites-latest-status-symbol-chickens/?utm_term=.493e62745bca\"> detailed\u003c/a> the birds' growing role as icons of Silicon Valley. So Brinkley says it's worth remembering that chickens do carry some health risks.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"https://www.cdc.gov/salmonella/live-poultry-06-17/index.html\">reported\u003c/a> 1,120 cases of salmonella linked to backyard poultry between January and September 2017. Backyard birds bore the brunt of the blame for Egypt's Avian flu \u003ca href=\"https://wwwnc.cdc.gov/eid/article/22/3/15-0593_article\">outbreak\u003c/a> in 2014, and there's also the risk of spreading disease to commercial birds. Exotic Newcastle disease doesn't affect humans, but \u003ca href=\"http://publichealth.lacounty.gov/vet/newcastle.htm\">outbreaks\u003c/a> among birds in California have led to the euthanization of millions of commercial chickens at a time.\u003c/p>\n\u003cp>\"That could be headed off at the pass if we made sure that we had good vaccine coverage, which is kind of the basic thing we do for cats and dogs for rabies,\" Brinkley says. Commercial chickens avoid many diseases with help from vaccines, she says.\u003c/p>\n\u003cp>Since those vaccines are sold in massive quantities for commercial farmers, they're often out of reach for chicken hobbyists, Brinkley says, who don't need thousands of doses. And there's another hurdle: taking fowl to the vet. \"The other thing we do for cats and dogs is that you have to see your vet every year or every other year, and we don't have that stipulation for backyard birds,\" she says.\u003c/p>\n\u003cp>Brinkley is a veterinarian with plenty of agriculturally minded friends, so her birds get lots of medical advice. That's not the norm, though.\u003c/p>\n\u003cp>She recently studied backyard chicken policies in 100 cities in Colorado as a test case for understanding the codes that govern backyard birds, publishing her \u003ca href=\"https://link.springer.com/article/10.1007/s10900-017-0462-0\">results\u003c/a> in the \u003cem>Journal of Community Health\u003c/em>. She found that only two cities required veterinary care for animals, and only \"if deemed necessary.\"\u003c/p>\n\u003cp>But some cities — around a fifth of the places she looked at that allow chickens — did require owners to get a permit, which she says could make a big difference for chicken care. A few cities, including Fort Collins, Colo., routed their permits through the local Humane Society, to help give owners basic information on caring for their birds.\u003c/p>\n\u003cp>\u003cstrong>Greener urban pastures, with permits?\u003c/strong>\u003c/p>\n\u003cp>When Fort Collins moved to allow residents to keep chickens in 2008, it was a big deal. \"I have never seen city council, or the community, more involved, than for chickens. It was standing-room only when the chicken ordinance was passed,\" says \u003ca href=\"http://www.larimerhumane.org/about-us/staff-profiles/619-bill-porter\">Bill Porter\u003c/a>, the director of Animal Protection and Control for Larimer Humane Society, which serves Fort Collins.\u003c/p>\n\u003cp>Nowadays, when Fort Collins residents want backyard birds, they apply for a chicken license with the Larimer Humane Society, and the organization sends someone to inspect their chicken coop. \"It just takes about 15 minutes to do it, to make sure all those points are covered for being responsible as a chicken owner, respecting the neighbors, addressing public health concerns. And also meeting the needs of chickens,\" Porter says.\u003c/p>\n\u003cp>Prospective poultry keepers pay a $30 fee to the Larimer Humane Society, and a chicken license allows up to eight birds for lots smaller than half an acre. Coops have to keep predators away from chickens, and slaughtering birds isn't allowed. Instead, owners have to take their chickens to a vet to be euthanized. Ideally, Brinkley says, this kind of permit would also loop in a requirement for routine vet visits, but it's a good start.\u003c/p>\n\u003cp>Stray chickens, like Mondo's Terribad, still show up in Fort Collins. But the permits sometimes provide clues about where birds belong, since chickens traveling on foot usually stay fairly close to home, Porter says.\u003c/p>\n\u003cp>In Oakland, would tighter policies dampen the thrill of having chickens? \"I kind of love the chaos of it, I think it's really fun,\" Mondo says. \"But i'm also all for regulations that would make animals safe and happy and well cared for.\"\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",
"disqusIdentifier": "125604 https://ww2.kqed.org/bayareabites/?p=125604",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/12/do-backyard-chickens-need-more-rules/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1003,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1520969077,
"excerpt": "Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.",
"title": "Do Backyard Chickens Need More Rules? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Do Backyard Chickens Need More Rules?",
"datePublished": "2018-03-12T09:30:26-07:00",
"dateModified": "2018-03-13T12:24:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "do-backyard-chickens-need-more-rules",
"status": "publish",
"sourceUrl": "https://www.kqed.org/bayareabites/category/gardening-and-urban-farming",
"nprApiLink": "http://api.npr.org/query?id=592342970&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Menaka Wilhelm, NPR Food",
"nprStoryDate": "Mon, 12 Mar 2018 12:10:07 -0400",
"nprLastModifiedDate": "Mon, 12 Mar 2018 12:10:07 -0400",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/12/592342970/do-backyard-chickens-need-more-rules?ft=nprml&f=592342970",
"nprImageAgency": "Emma Baker/Getty Images ",
"source": "Urban Farming",
"nprStoryId": "592342970",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 12 Mar 2018 12:10:00 -0400",
"path": "/bayareabites/125604/do-backyard-chickens-need-more-rules",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg\" alt=\"Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-125605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe. \u003ccite>(Emma Baker/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last September, a cappuccino-colored stray chicken appeared in Katherine Rae Mondo's neighborhood in Oakland, Calif. After it hung around the same intersection for a couple of days, Mondo took it in — her house had a coop, and she was already caring for a housemate's three-chicken flock.\u003c/p>\n\u003cp>She named the stray chicken Terribad, since, unlike most hens, \"she was kind of a wild woman who didn't obey the rules, and she could fly,\" Mondo says.\u003c/p>\n\u003cp>It was easy to welcome another chicken, partly because Oakland's \u003ca href=\"https://library.municode.com/ca/oakland/codes/code_of_ordinances?nodeId=TIT6AN_CH6.04ANCOREGE_6.04.320KEFO\">local policies\u003c/a> for keeping poultry aren't that restrictive. Roosters aren't allowed, and hens just have to be housed at least 20 feet from any house. That's it. No rules about the number of birds, their coops, slaughter or care. Bare-bones local laws around chickens are really common, says \u003ca href=\"http://www.caes.ucdavis.edu/about/directory/fsd/catherine-brinkley\">Catherine Brinkley\u003c/a>, a veterinarian and urban planner at the University of California, Davis.\u003c/p>\n\u003cp>Brinkley says these policies tend to focus on limiting nuisances, like early morning cock-a-doodle-dos or eyesore coops — leaving a gap in codes when it comes to health and safety. \"They're not at all focused on public health considerations, like [requiring] training for new owners in washing hands and selling eggs, nor do they think about if somebody is hoarding chickens or other awful things that, quite honestly, happen with animal welfare,\" Brinkley says.\u003c/p>\n\u003cp>\u003cstrong>Healthy chicken, happy chicken\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brinkley has chickens herself — their names are Griffin, Hazel, Starlight and Bunnykissdoodoo — so she's well versed in the basics of chicken-keeping: The birds need food, water, space, predator protection and health care if they get sick. Hand-washing, and avoiding chicken smooches and snuggles, will protect people from picking up illnesses from chickens.\u003c/p>\n\u003cp>The backyard chicken trend isn't going away anytime soon — \u003cem>The Washington Post\u003c/em> recently\u003ca href=\"https://www.washingtonpost.com/news/business/wp/2018/03/02/feature/the-silicon-valley-elites-latest-status-symbol-chickens/?utm_term=.493e62745bca\"> detailed\u003c/a> the birds' growing role as icons of Silicon Valley. So Brinkley says it's worth remembering that chickens do carry some health risks.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"https://www.cdc.gov/salmonella/live-poultry-06-17/index.html\">reported\u003c/a> 1,120 cases of salmonella linked to backyard poultry between January and September 2017. Backyard birds bore the brunt of the blame for Egypt's Avian flu \u003ca href=\"https://wwwnc.cdc.gov/eid/article/22/3/15-0593_article\">outbreak\u003c/a> in 2014, and there's also the risk of spreading disease to commercial birds. Exotic Newcastle disease doesn't affect humans, but \u003ca href=\"http://publichealth.lacounty.gov/vet/newcastle.htm\">outbreaks\u003c/a> among birds in California have led to the euthanization of millions of commercial chickens at a time.\u003c/p>\n\u003cp>\"That could be headed off at the pass if we made sure that we had good vaccine coverage, which is kind of the basic thing we do for cats and dogs for rabies,\" Brinkley says. Commercial chickens avoid many diseases with help from vaccines, she says.\u003c/p>\n\u003cp>Since those vaccines are sold in massive quantities for commercial farmers, they're often out of reach for chicken hobbyists, Brinkley says, who don't need thousands of doses. And there's another hurdle: taking fowl to the vet. \"The other thing we do for cats and dogs is that you have to see your vet every year or every other year, and we don't have that stipulation for backyard birds,\" she says.\u003c/p>\n\u003cp>Brinkley is a veterinarian with plenty of agriculturally minded friends, so her birds get lots of medical advice. That's not the norm, though.\u003c/p>\n\u003cp>She recently studied backyard chicken policies in 100 cities in Colorado as a test case for understanding the codes that govern backyard birds, publishing her \u003ca href=\"https://link.springer.com/article/10.1007/s10900-017-0462-0\">results\u003c/a> in the \u003cem>Journal of Community Health\u003c/em>. She found that only two cities required veterinary care for animals, and only \"if deemed necessary.\"\u003c/p>\n\u003cp>But some cities — around a fifth of the places she looked at that allow chickens — did require owners to get a permit, which she says could make a big difference for chicken care. A few cities, including Fort Collins, Colo., routed their permits through the local Humane Society, to help give owners basic information on caring for their birds.\u003c/p>\n\u003cp>\u003cstrong>Greener urban pastures, with permits?\u003c/strong>\u003c/p>\n\u003cp>When Fort Collins moved to allow residents to keep chickens in 2008, it was a big deal. \"I have never seen city council, or the community, more involved, than for chickens. It was standing-room only when the chicken ordinance was passed,\" says \u003ca href=\"http://www.larimerhumane.org/about-us/staff-profiles/619-bill-porter\">Bill Porter\u003c/a>, the director of Animal Protection and Control for Larimer Humane Society, which serves Fort Collins.\u003c/p>\n\u003cp>Nowadays, when Fort Collins residents want backyard birds, they apply for a chicken license with the Larimer Humane Society, and the organization sends someone to inspect their chicken coop. \"It just takes about 15 minutes to do it, to make sure all those points are covered for being responsible as a chicken owner, respecting the neighbors, addressing public health concerns. And also meeting the needs of chickens,\" Porter says.\u003c/p>\n\u003cp>Prospective poultry keepers pay a $30 fee to the Larimer Humane Society, and a chicken license allows up to eight birds for lots smaller than half an acre. Coops have to keep predators away from chickens, and slaughtering birds isn't allowed. Instead, owners have to take their chickens to a vet to be euthanized. Ideally, Brinkley says, this kind of permit would also loop in a requirement for routine vet visits, but it's a good start.\u003c/p>\n\u003cp>Stray chickens, like Mondo's Terribad, still show up in Fort Collins. But the permits sometimes provide clues about where birds belong, since chickens traveling on foot usually stay fairly close to home, Porter says.\u003c/p>\n\u003cp>In Oakland, would tighter policies dampen the thrill of having chickens? \"I kind of love the chaos of it, I think it's really fun,\" Mondo says. \"But i'm also all for regulations that would make animals safe and happy and well cared for.\"\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125604/do-backyard-chickens-need-more-rules",
"authors": [
"byline_bayareabites_125604"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_2554",
"bayareabites_358"
],
"tags": [
"bayareabites_10566",
"bayareabites_3702"
],
"featImg": "bayareabites_125605",
"label": "source_bayareabites_125604"
},
"bayareabites_125519": {
"type": "posts",
"id": "bayareabites_125519",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125519",
"score": null,
"sort": [
1520689830000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1520689830,
"format": "aside",
"disqusTitle": "In The Recycling World, Why Are Some Cartons Such A Problem?",
"title": "In The Recycling World, Why Are Some Cartons Such A Problem?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125520\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88.jpg\" alt=\"Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-125520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier. \u003ccite>(KidStock/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scoot over, cans; cartons are moving in on your shelf space. Specifically, the soft, light rectangular containers commonly associated with juice boxes — \"aseptic cartons\" to the carton literati.\u003c/p>\n\u003cp>\"They're growing in popularity,\" says Jason Pelz, vice president of recycling projects for the Carton Council, an industry group. \"Broth is predominantly in aseptic packaging now, and you see a lot of coconut water in it.\"\u003c/p>\n\u003cp>Aseptic cartons pack several environmental upsides, with one big catch: Traditionally, these containers have been quite difficult to recycle. To take stock of the promises and challenges of this supermarket sensation, I talked to experts on all things carton.\u003c/p>\n\u003cp>Like any enigmatic celebrity, the aseptic carton has layers. Though lightweight, the exterior is composed of multiple coats of paperboard, plastic and aluminum. This type of carton has been around since the 1950s, according to Pelz, but for a long time was limited primarily to milk cartons in countries without refrigerated shipping.\u003c/p>\n\u003cp>The aseptic carton \"has lots of environmental advantages,\" says \u003ca href=\"https://www.nrdc.org/experts/darby-hoover\">Darby Hoover\u003c/a>, a senior resource specialist with the Natural Resources Defense Council. \"It's lightweight, and it typically doesn't need to be refrigerated [until opened].\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lightweight packaging requires less energy to ship than heavier material. The packaging versus product ratio — seemingly the packaging industry's analog of dress measurements — is a dainty 7 percent packaging to 93 percent product by weight. By comparison, a steel can's ratio is 13 percent packaging to 87 percent product.\u003c/p>\n\u003cp>The carton's rectangular shape allows for close packing in transport, according to Pelz, which makes shipping more efficient. The shelf-stable cartons can also prevent food spoilage.\u003c/p>\n\u003cp>Alas, the aseptic carton has a tragic flaw. \"There's a real challenge in trying to recycle it, because you have all these materials that are essentially glued together,\" explains Hoover.\u003c/p>\n\u003cp>Aseptic cartons aren't the only type to face such challenges. The \"gable-top\" milk carton — a paper-based container plenteous in elementary school cafeterias — also has paper and plastic layers that are difficult for many recycling plants to separate.\u003c/p>\n\u003cp>In recognition of these difficulties, the Carton Council formed in 2009 to increase recycling capabilities for both aseptic and gable-top cartons in the United States.\u003c/p>\n\u003cp>Some countries that have already widely adopted aseptic cartons can offer examples of how to recycle the containers. Pelz says that in Mexico and Brazil, cartons are sometimes turned into pellets for building materials ranging from tiles to flower pots.\u003c/p>\n\u003cp>In the United States, many recycling centers have begun to accept the cartons. In most cases, the plants strip the fiber from cartons and recycle it, but they do not necessarily recycle the plastic or aluminum components. That said, at least one company is offering a more complete recycling package. The Iowa-based \u003ca href=\"http://www.rewallsolutions.com/\">ReWall Co.\u003c/a> shreds whole cartons at a paper mill and smashes the carton scraps in what Pelz describes as a \"giant panini press\" into boards that can be used for roofing, siding and other building projects.\u003c/p>\n\u003cp>When the Carton Council was founded, only 18 percent of households in the U.S. had access to carton recycling. That number has jumped to about 62 percent.\u003c/p>\n\u003cp>The trick is learning what the recycling rules are in one's own community. \"I live in Oakland, and I work in San Francisco,\" says Hoover. \"The things you can put in the recycling bins in those two adjacent cities are not the same.\" In general, Hoover recommends looking at city or public works websites for recycling guidance. For cartons, the council has created a \u003ca href=\"https://www.recyclecartons.com/learn/\">website\u003c/a> that allows searching for carton recycling capability by city or ZIP code, and reporting areas that do not yet have service.\u003c/p>\n\u003cp>Both Pelz and Hoover say they hope that progress continues to be made in recycling cartons. That will help process additional aseptic carton products that may be on the way. Boxed \u003ca href=\"http://banditwines.com/eco-smart\">wine\u003c/a>, anyone?\u003c/p>\n\u003chr>\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 NPR's The Salt know via their \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>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "125519 https://ww2.kqed.org/bayareabites/?p=125519",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/10/in-the-recycling-world-why-are-some-cartons-such-a-problem/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 739,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1520690003,
"excerpt": "Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.",
"title": "In The Recycling World, Why Are Some Cartons Such A Problem? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In The Recycling World, Why Are Some Cartons Such A Problem?",
"datePublished": "2018-03-10T05:50:30-08:00",
"dateModified": "2018-03-10T05:53:23-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-the-recycling-world-why-are-some-cartons-such-a-problem",
"status": "publish",
"sourceUrl": "https://www.kqed.org/bayareabites/category/sustainability",
"nprApiLink": "http://api.npr.org/query?id=591568093&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Natalie Jacewicz, NPR Food",
"nprStoryDate": "Fri, 09 Mar 2018 08:00:05 -0500",
"nprLastModifiedDate": "Fri, 09 Mar 2018 12:58:32 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/09/591568093/in-the-recycling-world-why-are-some-cartons-such-a-problem?ft=nprml&f=591568093",
"nprImageAgency": "KidStock/Getty Images ",
"source": "Sustainability, Environment, Climate Change",
"nprStoryId": "591568093",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 09 Mar 2018 12:58:00 -0500",
"path": "/bayareabites/125519/in-the-recycling-world-why-are-some-cartons-such-a-problem",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125520\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88.jpg\" alt=\"Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-125520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/girl-juicebox_wide-4eff0c88df284307072a9da33247352693ffef88-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Because of layers of material that can be difficult to separate, many containers for juices and broths have traditionally been destined for landfills. But recycling them is getting easier. \u003ccite>(KidStock/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Scoot over, cans; cartons are moving in on your shelf space. Specifically, the soft, light rectangular containers commonly associated with juice boxes — \"aseptic cartons\" to the carton literati.\u003c/p>\n\u003cp>\"They're growing in popularity,\" says Jason Pelz, vice president of recycling projects for the Carton Council, an industry group. \"Broth is predominantly in aseptic packaging now, and you see a lot of coconut water in it.\"\u003c/p>\n\u003cp>Aseptic cartons pack several environmental upsides, with one big catch: Traditionally, these containers have been quite difficult to recycle. To take stock of the promises and challenges of this supermarket sensation, I talked to experts on all things carton.\u003c/p>\n\u003cp>Like any enigmatic celebrity, the aseptic carton has layers. Though lightweight, the exterior is composed of multiple coats of paperboard, plastic and aluminum. This type of carton has been around since the 1950s, according to Pelz, but for a long time was limited primarily to milk cartons in countries without refrigerated shipping.\u003c/p>\n\u003cp>The aseptic carton \"has lots of environmental advantages,\" says \u003ca href=\"https://www.nrdc.org/experts/darby-hoover\">Darby Hoover\u003c/a>, a senior resource specialist with the Natural Resources Defense Council. \"It's lightweight, and it typically doesn't need to be refrigerated [until opened].\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lightweight packaging requires less energy to ship than heavier material. The packaging versus product ratio — seemingly the packaging industry's analog of dress measurements — is a dainty 7 percent packaging to 93 percent product by weight. By comparison, a steel can's ratio is 13 percent packaging to 87 percent product.\u003c/p>\n\u003cp>The carton's rectangular shape allows for close packing in transport, according to Pelz, which makes shipping more efficient. The shelf-stable cartons can also prevent food spoilage.\u003c/p>\n\u003cp>Alas, the aseptic carton has a tragic flaw. \"There's a real challenge in trying to recycle it, because you have all these materials that are essentially glued together,\" explains Hoover.\u003c/p>\n\u003cp>Aseptic cartons aren't the only type to face such challenges. The \"gable-top\" milk carton — a paper-based container plenteous in elementary school cafeterias — also has paper and plastic layers that are difficult for many recycling plants to separate.\u003c/p>\n\u003cp>In recognition of these difficulties, the Carton Council formed in 2009 to increase recycling capabilities for both aseptic and gable-top cartons in the United States.\u003c/p>\n\u003cp>Some countries that have already widely adopted aseptic cartons can offer examples of how to recycle the containers. Pelz says that in Mexico and Brazil, cartons are sometimes turned into pellets for building materials ranging from tiles to flower pots.\u003c/p>\n\u003cp>In the United States, many recycling centers have begun to accept the cartons. In most cases, the plants strip the fiber from cartons and recycle it, but they do not necessarily recycle the plastic or aluminum components. That said, at least one company is offering a more complete recycling package. The Iowa-based \u003ca href=\"http://www.rewallsolutions.com/\">ReWall Co.\u003c/a> shreds whole cartons at a paper mill and smashes the carton scraps in what Pelz describes as a \"giant panini press\" into boards that can be used for roofing, siding and other building projects.\u003c/p>\n\u003cp>When the Carton Council was founded, only 18 percent of households in the U.S. had access to carton recycling. That number has jumped to about 62 percent.\u003c/p>\n\u003cp>The trick is learning what the recycling rules are in one's own community. \"I live in Oakland, and I work in San Francisco,\" says Hoover. \"The things you can put in the recycling bins in those two adjacent cities are not the same.\" In general, Hoover recommends looking at city or public works websites for recycling guidance. For cartons, the council has created a \u003ca href=\"https://www.recyclecartons.com/learn/\">website\u003c/a> that allows searching for carton recycling capability by city or ZIP code, and reporting areas that do not yet have service.\u003c/p>\n\u003cp>Both Pelz and Hoover say they hope that progress continues to be made in recycling cartons. That will help process additional aseptic carton products that may be on the way. Boxed \u003ca href=\"http://banditwines.com/eco-smart\">wine\u003c/a>, anyone?\u003c/p>\n\u003chr>\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 NPR's The Salt know via their \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>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125519/in-the-recycling-world-why-are-some-cartons-such-a-problem",
"authors": [
"byline_bayareabites_125519"
],
"categories": [
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_15351"
],
"featImg": "bayareabites_125520",
"label": "source_bayareabites_125519"
},
"bayareabites_125460": {
"type": "posts",
"id": "bayareabites_125460",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125460",
"score": null,
"sort": [
1520451648000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1520451648,
"format": "standard",
"disqusTitle": "A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon",
"title": "A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Jacob Katz is on the hunt — not for geese or ducks. On a farm about 40 minutes north of Sacramento, he wades through a rice paddy with an aquarium net in hand. But he's not fishing.\u003c/p>\n\u003cp>\"We're going bug hunting,\" Katz says.\u003c/p>\n\u003cp>The senior scientist for California Trout, a conservation group with a focus on protecting wild fish, is at River Garden Farms. Founded in 1913, they typically grow things like corn, wheat and around 5,000 acres of rice — the kind local sushi restaurants use.\u003c/p>\n\u003cp>But today, he's working on a pilot project with UC Davis to create what they call \"floodplain fatties\" — a nickname for the well-fed baby salmon and smelt who will eat his bugs while swimming through the Sacramento River.\u003c/p>\n\u003cp>\"Dip this net into the water and it just comes out literally full of bugs,\" says Katz, adding that they are mostly cladocerans, but that he calls them \"water fleas.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These little bugs are floating fillet for salmon that'll be in the river.\"\u003c/p>\n\u003cp>The reason he's doing this? Young Chinook salmon and other fish need help. Much of the water they require to survive is stored in dams or diverted through thousands of miles of levees. Before this happened, floodplains in the Central Valley supported large populations of fish. The project to grow bugs for the fish is in year two and the end goal is to improve the likelihood that salmon survive the trek to the ocean and back.\u003c/p>\n\u003cp>\"What farmers are doing is reconnecting that floodplain natural wealth to the river system where it's needed,\" Katz says. \"More fish equals a win-win for everybody. It means we have a system that works for people and for the environment.\"\u003c/p>\n\u003cp>The strategy is called the Fish Food on Floodplain Farm Fields Project. It's part of a greater effort to restore threatened fish species — the Sacramento Valley Salmon Recovery Program. The project comes at a key time: A recent UC Davis study suggests that winter-run Chinook salmon could go extinct if no efforts are made to recover the species. The latest population count is less than 2,000. In the 1970s, there were more than 25,000.\u003c/p>\n\u003cp>The project starts with rice paddies, says River Garden Farms General Manager Roger Cornwell. He's used to flooding fields during the off-season to provide a rest stop for millions of birds along the Pacific Flyway. Now, instead of just letting the water soak into the earth, he's made a change that mimics the natural floodplain of the Sacramento River.\u003c/p>\n\u003cfigure id=\"attachment_125462\" class=\"wp-caption alignright\" style=\"max-width: 1138px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg\" alt='\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River.' width=\"1138\" height=\"853\" class=\"size-full wp-image-125462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg 1138w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-520x390.jpg 520w\" sizes=\"(max-width: 1138px) 100vw, 1138px\">\u003cfigcaption class=\"wp-caption-text\">\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River. \u003ccite>(Courtesy of California Trout)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're creating fish food,\" Cornwell says. \"It's very simple. We just pump the water in. Let it slow down and it starts to break down the carbon that is there. It creates algae, algae create bugs, and then we pump that right back to the river to feed the fish.\"\u003c/p>\n\u003cp>So far, 12 farmers are growing bugs on about 50,000 acres in the Sacramento area. That's about 70 pounds of bugs per acre.\u003c/p>\n\u003cp>The group is figuring out the details about exactly how to get that fish food back into the river on a large scale. They hope to ramp up the project with as many rice farms as possible in the future — there are more than 500,000 acres of managed floodplains in the Sacramento Valley alone.\u003c/p>\n\u003cp>Still, Cornwell says kinks still need to be worked out. \"I think for the farmer, it's more of how effectively can we get food to the fish,\" he says. \"We've got to have all the processes figured out to make it easy for everyone to implement,\" such as resolving complications with irrigation pumps and canals.\u003c/p>\n\u003cp>Carson Jeffres — an aquatic biologist with UC Davis — and Katz published a study last year that suggests that, when farmers and conservationists work together, there could be more fish in California Rivers. He thinks projects like this could help eliminate the popular farms versus fish argument.\u003c/p>\n\u003cp>\"As opposed to standing with our heads in the sand, this is getting us to a place where we can have real impact and change over time,\" says Jeffres, who adds that the project could later be implemented in other rivers like the San Joaquin.\u003c/p>\n\u003cp>Back on the rice farm, Cornwell prepares to release the bug-rich water back into the Sacramento River through a system of pumps and canals. \"This water's been out here for right at three weeks right now,\" he says.\u003c/p>\n\u003cp>For Cornwell, who's farmed in the region for more than a decade, this science-farm partnership costs him about $45 per acre.\u003c/p>\n\u003cp>\"We're stepping out of our comfort zone,\" he says. \"As this grows people will see what we are doing, and we will start developing trust among neighbors — and then this program is just going to take off on its own.\"\u003c/p>\n\u003cp>He says the minimal cost is worth it to save fish and to make sure the acreage is around for future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "125460 https://ww2.kqed.org/bayareabites/?p=125460",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/07/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 898,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1520474592,
"excerpt": "Insect-rich floodplain water once supported the threatened fish, but it has been diverted. The project's end goal is to improve the likelihood that Chinook survive the trek to the ocean and back.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Insect-rich floodplain water once supported the threatened fish, but it has been diverted. The project's end goal is to improve the likelihood that Chinook survive the trek to the ocean and back.",
"title": "A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon",
"datePublished": "2018-03-07T11:40:48-08:00",
"dateModified": "2018-03-07T18:03:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=590329976&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ezra David Romero, Capital Public Radio",
"nprStoryDate": "Wed, 07 Mar 2018 08:00:02 -0500",
"nprLastModifiedDate": "Wed, 07 Mar 2018 08:00:02 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/07/590329976/a-floating-fillet-rice-farmers-hunt-bugs-to-replenish-california-s-salmon?ft=nprml&f=590329976",
"nprImageAgency": "Capital Public Radio",
"nprImageCredit": "Ezra David Romero",
"nprStoryId": "590329976",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 07 Mar 2018 08:00:00 -0500",
"path": "/bayareabites/125460/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jacob Katz is on the hunt — not for geese or ducks. On a farm about 40 minutes north of Sacramento, he wades through a rice paddy with an aquarium net in hand. But he's not fishing.\u003c/p>\n\u003cp>\"We're going bug hunting,\" Katz says.\u003c/p>\n\u003cp>The senior scientist for California Trout, a conservation group with a focus on protecting wild fish, is at River Garden Farms. Founded in 1913, they typically grow things like corn, wheat and around 5,000 acres of rice — the kind local sushi restaurants use.\u003c/p>\n\u003cp>But today, he's working on a pilot project with UC Davis to create what they call \"floodplain fatties\" — a nickname for the well-fed baby salmon and smelt who will eat his bugs while swimming through the Sacramento River.\u003c/p>\n\u003cp>\"Dip this net into the water and it just comes out literally full of bugs,\" says Katz, adding that they are mostly cladocerans, but that he calls them \"water fleas.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These little bugs are floating fillet for salmon that'll be in the river.\"\u003c/p>\n\u003cp>The reason he's doing this? Young Chinook salmon and other fish need help. Much of the water they require to survive is stored in dams or diverted through thousands of miles of levees. Before this happened, floodplains in the Central Valley supported large populations of fish. The project to grow bugs for the fish is in year two and the end goal is to improve the likelihood that salmon survive the trek to the ocean and back.\u003c/p>\n\u003cp>\"What farmers are doing is reconnecting that floodplain natural wealth to the river system where it's needed,\" Katz says. \"More fish equals a win-win for everybody. It means we have a system that works for people and for the environment.\"\u003c/p>\n\u003cp>The strategy is called the Fish Food on Floodplain Farm Fields Project. It's part of a greater effort to restore threatened fish species — the Sacramento Valley Salmon Recovery Program. The project comes at a key time: A recent UC Davis study suggests that winter-run Chinook salmon could go extinct if no efforts are made to recover the species. The latest population count is less than 2,000. In the 1970s, there were more than 25,000.\u003c/p>\n\u003cp>The project starts with rice paddies, says River Garden Farms General Manager Roger Cornwell. He's used to flooding fields during the off-season to provide a rest stop for millions of birds along the Pacific Flyway. Now, instead of just letting the water soak into the earth, he's made a change that mimics the natural floodplain of the Sacramento River.\u003c/p>\n\u003cfigure id=\"attachment_125462\" class=\"wp-caption alignright\" style=\"max-width: 1138px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg\" alt='\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River.' width=\"1138\" height=\"853\" class=\"size-full wp-image-125462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg 1138w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-520x390.jpg 520w\" sizes=\"(max-width: 1138px) 100vw, 1138px\">\u003cfigcaption class=\"wp-caption-text\">\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River. \u003ccite>(Courtesy of California Trout)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're creating fish food,\" Cornwell says. \"It's very simple. We just pump the water in. Let it slow down and it starts to break down the carbon that is there. It creates algae, algae create bugs, and then we pump that right back to the river to feed the fish.\"\u003c/p>\n\u003cp>So far, 12 farmers are growing bugs on about 50,000 acres in the Sacramento area. That's about 70 pounds of bugs per acre.\u003c/p>\n\u003cp>The group is figuring out the details about exactly how to get that fish food back into the river on a large scale. They hope to ramp up the project with as many rice farms as possible in the future — there are more than 500,000 acres of managed floodplains in the Sacramento Valley alone.\u003c/p>\n\u003cp>Still, Cornwell says kinks still need to be worked out. \"I think for the farmer, it's more of how effectively can we get food to the fish,\" he says. \"We've got to have all the processes figured out to make it easy for everyone to implement,\" such as resolving complications with irrigation pumps and canals.\u003c/p>\n\u003cp>Carson Jeffres — an aquatic biologist with UC Davis — and Katz published a study last year that suggests that, when farmers and conservationists work together, there could be more fish in California Rivers. He thinks projects like this could help eliminate the popular farms versus fish argument.\u003c/p>\n\u003cp>\"As opposed to standing with our heads in the sand, this is getting us to a place where we can have real impact and change over time,\" says Jeffres, who adds that the project could later be implemented in other rivers like the San Joaquin.\u003c/p>\n\u003cp>Back on the rice farm, Cornwell prepares to release the bug-rich water back into the Sacramento River through a system of pumps and canals. \"This water's been out here for right at three weeks right now,\" he says.\u003c/p>\n\u003cp>For Cornwell, who's farmed in the region for more than a decade, this science-farm partnership costs him about $45 per acre.\u003c/p>\n\u003cp>\"We're stepping out of our comfort zone,\" he says. \"As this grows people will see what we are doing, and we will start developing trust among neighbors — and then this program is just going to take off on its own.\"\u003c/p>\n\u003cp>He says the minimal cost is worth it to save fish and to make sure the acreage is around for future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125460/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon",
"authors": [
"byline_bayareabites_125460"
],
"categories": [
"bayareabites_10028",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_10489",
"bayareabites_376",
"bayareabites_80"
],
"featImg": "bayareabites_125461",
"label": "bayareabites"
},
"bayareabites_125452": {
"type": "posts",
"id": "bayareabites_125452",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125452",
"score": null,
"sort": [
1520387987000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1520387987,
"format": "video",
"disqusTitle": "'Flippy' The Fast Food Robot (Sort Of) Mans The Grill At Caliburger",
"title": "'Flippy' The Fast Food Robot (Sort Of) Mans The Grill At Caliburger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \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",
"disqusIdentifier": "125452 https://ww2.kqed.org/bayareabites/?p=125452",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/06/flippy-the-fast-food-robot-sort-of-mans-the-grill-at-caliburger/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 601,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://player.vimeo.com/video/234073915"
],
"paragraphCount": 17
},
"modified": 1520451681,
"excerpt": "The international burger chain says Flippy, which is so-far operating at a single franchise restaurant in Pasadena, Calif., can grill 150 burgers per hour.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The international burger chain says Flippy, which is so-far operating at a single franchise restaurant in Pasadena, Calif., can grill 150 burgers per hour.",
"title": "'Flippy' The Fast Food Robot (Sort Of) Mans The Grill At Caliburger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'Flippy' The Fast Food Robot (Sort Of) Mans The Grill At Caliburger",
"datePublished": "2018-03-06T17:59:47-08:00",
"dateModified": "2018-03-07T11:41:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "flippy-the-fast-food-robot-sort-of-mans-the-grill-at-caliburger",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=590884388&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Scott Neuman, the two-way, NPR Food",
"nprStoryDate": "Mon, 05 Mar 2018 13:26:00 -0500",
"nprLastModifiedDate": "Mon, 05 Mar 2018 13:33:08 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thetwo-way/2018/03/05/590884388/flippy-the-fast-food-robot-sort-of-mans-the-grill-at-caliburger?ft=nprml&f=590884388",
"nprImageAgency": "Miso Robotics",
"nprStoryId": "590884388",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 05 Mar 2018 13:32:00 -0500",
"path": "/bayareabites/125452/flippy-the-fast-food-robot-sort-of-mans-the-grill-at-caliburger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125452/flippy-the-fast-food-robot-sort-of-mans-the-grill-at-caliburger",
"authors": [
"byline_bayareabites_125452"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_358"
],
"tags": [
"bayareabites_16070"
],
"featImg": "bayareabites_125453",
"label": "bayareabites"
},
"bayareabites_125425": {
"type": "posts",
"id": "bayareabites_125425",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125425",
"score": null,
"sort": [
1520361346000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1520361346,
"format": "audio",
"disqusTitle": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
"title": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \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",
"disqusIdentifier": "125425 https://ww2.kqed.org/bayareabites/?p=125425",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/06/this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1200,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1520361366,
"excerpt": "People with prediabetes like a Washington state chef reversed the diagnosis using a digital program that harnesses the power of wearable devices, data, education, e-coaching and peer support.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "People with prediabetes like a Washington state chef reversed the diagnosis using a digital program that harnesses the power of wearable devices, data, education, e-coaching and peer support.",
"title": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "This Chef Lost 50 Pounds And Reversed Prediabetes With A Digital Program",
"datePublished": "2018-03-06T10:35:46-08:00",
"dateModified": "2018-03-06T10:36:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=589286575&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Mon, 05 Mar 2018 05:01:00 -0500",
"nprLastModifiedDate": "Mon, 05 Mar 2018 13:11:56 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/05/589286575/this-chef-lost-50-pounds-and-reversed-pre-diabetes-with-a-digital-program?ft=nprml&f=589286575",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3?orgId=1&topicId=1128&d=240&p=3&story=589286575&ft=nprml&f=589286575",
"nprImageAgency": " Katherine Streeter for NPR",
"source": "Health and Nutrition",
"nprAudioM3u": "http://api.npr.org/m3u/1590803681-4dd5e3.m3u?orgId=1&topicId=1128&d=240&p=3&story=589286575&ft=nprml&f=589286575",
"nprStoryId": "589286575",
"sourceUrl": "https://www.kqed.org/bayareabites/category/health-and-nutrition",
"nprByline": "Allison Aubrey, NPR Food",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 05 Mar 2018 13:11:00 -0500",
"path": "/bayareabites/125425/this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3?orgId=1&topicId=1128&d=240&p=3&story=589286575&ft=nprml&f=589286575",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/03/20180305_me_this_chef_lost_50_pounds_and_reversed_pre-diabetes_with_a_digital_program.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People who are diagnosed with prediabetes can delay or prevent the disease if they change their lifestyle and lose a significant amount of weight. But here's the challenge: How can people be motivated to eat healthier and move more? Increasingly, the answer might include digital medicine.\u003c/p>\n\u003cp>\"Just telling people to do things doesn't work,\" says Sean Duffy, CEO of \u003ca href=\"https://www.omadahealth.com/\">Omada Health\u003c/a>. If it were easy, there wouldn't be more than \u003ca href=\"https://www.cdc.gov/diabetes/basics/prediabetes.html\">80 million adults\u003c/a> in the U.S. with prediabetes.\u003c/p>\n\u003cp>Omada has rolled out a digital program, delivered on smartphones and other devices, that incorporates all the ingredients known to help people overhaul their habits. It includes e-coaching; peer support; education; diet and exercise tracking; and electronic nudging. (Forget to weigh in or track your meals? You'll get texts or emails reminding you to do it.)\u003c/p>\n\u003cp>\"Week by week we have lessons on different themes, \" Duffy explains. \"They're interactive, and there's little games\" to keep it dynamic. Participants are matched with a group of peers (online) and they're led by a coach, who they can text or email back and forth with. \"We call it the symphony effect,\" Duffy says, because there are multiple methods working together to help participants stay on track.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Getting started\u003c/strong>\u003c/p>\n\u003cp>Sometimes fear is a good motivator for losing weight. Don Speranza is in his late 60s and lives on a farm along the Columbia River in Washington state, where he runs a bed and breakfast with his wife. He's also the chef at the inn. \"I'm immersed in food all day,\" Speranza says.\u003c/p>\n\u003cp>Last year he received an email from his doctor at Kaiser Permanente with some test results. \"It was like a gut punch, \" Speranza says.\u003c/p>\n\u003cfigure id=\"attachment_125427\" class=\"wp-caption alignright\" style=\"max-width: 2291px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg\" alt=\"Don Speranza (left) in 2003, and after losing weight, in 2018.\" width=\"2291\" height=\"1594\" class=\"size-full wp-image-125427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557.jpg 2291w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-1180x821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/don-speranza-1_enl-2b1af9fa1f7b46efee060e423e8ba4bb9e209557-520x362.jpg 520w\" sizes=\"(max-width: 2291px) 100vw, 2291px\">\u003cfigcaption class=\"wp-caption-text\">Don Speranza (left) in 2003, and after losing weight, in 2018. \u003ccite>(Courtesy of Don Speranza)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Based on his weight, which had been crept up to 210 pounds, and the results of his bloodwork to test his glucose, he was diagnosed with prediabetes. This means his blood sugar level was elevated, but not yet high enough to be diagnosed with the condition.\u003c/p>\n\u003cp>\"It was a real come-to-Jesus moment,\" Speranza recalls. He knew that diabetes increased the risk of heart disease and can lead to many other complications including vision loss and amputations.\u003c/p>\n\u003cp>When he signed up for the Omada program, the first thing he received was a scale. He began to weigh himself daily. He also began to track what he was eating. Each day he'd log his weight and meals and upload the data to a dashboard. His coach could see the data, too, and give him advice and encouragement.\u003c/p>\n\u003cp>\"Oh, my coach, \" Speranza says. \"I can't sing her praises enough, she was so responsive.\"\u003cstrong> \u003c/strong>Even though they never met in person, they bonded. He took her advice and suggestions.\u003c/p>\n\u003cp>He realized, for instance, that he ate too much of the wrong things. \"Homemade breads and croissants, pasta and pizza,\" Speranza ticks off the list of baked treats with a mix of reverence and resolve in his voice.\u003c/p>\n\u003cp>Speranza realized he had to change his relationship with these foods. Temporarily, he cut out all these refined carbohydrates. He had to train himself to resist all the treats he bakes for his guests.\u003c/p>\n\u003cp>Instead, he began to fill his plate with more protein, vegetables and healthy fats. He raises animals on his organic farm, so he eats pastured meats, and a lot of salmon.\u003c/p>\n\u003cp>\"Week by week, I'd make one or two little changes at a time, \" Speranza says. \"It was a game changer.\"\u003c/p>\n\u003cp>The weight began to fall off, and he started to move more. His coach nudged him to switch up his morning routine. He says he was accustomed to sitting each morning for an hour or so just drinking coffee. \"Now, I'll start the coffee,\" he says, but before he drinks it, \"I'll go outside and walk.\" He tracks his movement withe a wearable electronic device. He began with 2,000 steps logged during his morning walk but has now increased his steps significantly. And he rides a stationary bike, too.\u003c/p>\n\u003cp>\"Now, I can almost keep up with my wife,\" Speranza says with a laugh.\u003c/p>\n\u003cp>Since last May, he has lost about 50 pounds (52, to be exact, but it fluctuates a bit) and his blood sugar has returned to the normal range. He no longer has prediabetes.\u003c/p>\n\u003cp>\"I feel so much better,\" Speranza says. As a baker, he buys flour in 50 pound sacks. \"Now, when I look at [the sacks] I'm aghast to think that's what I was carrying around.\"\u003c/p>\n\u003cp>\u003cstrong>Success is not automatic\u003c/strong>\u003c/p>\n\u003cp>Not every Omada Health participant makes the progress they're aiming for. After all, pulling off these changes is difficult\u003c/p>\n\u003cp>\"I'm still on the journey to get to more optimal, health\" says Lonny Northrup, who lives in Utah. He lost weight while participating in the program, but when he hit a plateau in his weight loss, he felt stuck and he says he didn't get the personal support he would have liked from the program. \"For [many] days in a row I got an email saying, 'Hey, we noticed you didn't step on the scale,' \" he says. \"For some reason that didn't get escalated to the coach.\" So he says that was a disappointment.\u003c/p>\n\u003cp>Overall, he says he would recommend the Omada Health program to a friend. \"I got really good, specific recommendations that worked for me and my lifestyle,\" Northrup says. And he says the convenience of having the program delivered on a smartphone was key, too.\u003c/p>\n\u003cp>There is some evidence that these kinds of programs are working. A recent pilot study with Utah-based \u003ca href=\"https://intermountainhealthcare.org/\">Intermountain Healthcare\u003c/a> that included about 200 people, all of whom were at high risk of Type 2 diabetes, found that 75 percent of the participants completed the Omada program and lost at least 5 percent of their body weight. And about 1 in 4 participants lost 7 percent of their body weight or more. That's promising, because there's evidence that a 7 percent body weight loss \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=122104219\">cuts the risk\u003c/a> of developing diabetes by about 60 percent.\u003c/p>\n\u003cp>\"This is one of the most exciting things,\" says Mark Greenwood, a physician with Intermountain.\u003c/p>\n\u003cp>Omada Health is not the only player in this space. The Centers for Disease Control and Prevention \u003ca href=\"https://nccd.cdc.gov/DDT_DPRP/City.aspx?STATE=OTH&CITY=OTH\">recognizes\u003c/a> many diabetes prevention lifestyle change programs, delivered both in-person and online, including \u003ca href=\"https://www.vida.com/direct/\">Vida\u003c/a>, which bills itself as a \"health transformation team\" that is data and tech-driven.\u003c/p>\n\u003cp>Additionally, traditional players in the weight loss space, such as Weight Watchers, now offer some \u003ca href=\"https://www.weightwatchers.com/us/new-weight-watchers-personal-coaching-offering\">similar incentives\u003c/a>, such as personal coaching.\u003c/p>\n\u003cp>Greenwood says he'd like to see many more patients try diabetes prevention programs. And he says he's pleased with the results of the pilot study of Omada's program.\u003c/p>\n\u003cp>\"The data really does confirm that when you give people tools and help, instead of just preaching to them, it really does help.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125425/this-chef-lost-50-pounds-and-reversed-prediabetes-with-a-digital-program",
"authors": [
"byline_bayareabites_125425"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_11215",
"bayareabites_663",
"bayareabites_16069"
],
"featImg": "bayareabites_125426",
"label": "source_bayareabites_125425"
},
"bayareabites_125412": {
"type": "posts",
"id": "bayareabites_125412",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125412",
"score": null,
"sort": [
1520096000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1520096000,
"format": "standard",
"disqusTitle": "Here's Why Environmentalists Are Cheering The Latest Burger At Sonic Drive-In",
"title": "Here's Why Environmentalists Are Cheering The Latest Burger At Sonic Drive-In",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America's highways and small towns, particularly in the South.\u003c/p>\n\u003cp>Come Monday, though, two new items on Sonic's menu will make that leap. They're blended beef-mushroom burgers, a food that the institute has boosted through its \"\u003ca href=\"http://www.menusofchange.org/\">menus of change\u003c/a>\" initiative. According to the institute, this is the kind of menu change that's \"a powerful, and previously underappreciated, way to drive improvements in our health and our planet.\"\u003c/p>\n\u003cp>The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would \u003ca href=\"http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road\">reduce\u003c/a> greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.\u003c/p>\n\u003cp>Sonic, though, isn't \u003ca href=\"http://ir.sonicdrivein.com/releasedetail.cfm?ReleaseID=1059250\">stressing\u003c/a> the saving-the-planet angle. In a press release, the company's vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will \"deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you're getting away with something.\"\u003c/p>\n\u003cp>The company promises that people eating the burger will get all this flavor but \"none of the guilt\" but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Richard Waite, from the World Resources Institute, is thrilled. \"I think it's great!\" he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America's most-served menu items, which WRI calls \"power meals.\" According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.\u003c/p>\n\u003cp>Many niche burger makers and school cafeterias have \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/243218136/make-room-for-mushrooms-fungi-compete-with-meat-in-burgers\">joined\u003c/a> the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it's the only kind of burger you'll find. But Sonic's 3,500 drive-in restaurants represent a huge boost to the concept.\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",
"disqusIdentifier": "125412 https://ww2.kqed.org/bayareabites/?p=125412",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/03/heres-why-environmentalists-are-cheering-the-latest-burger-at-sonic-drive-in/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 410,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1520096000,
"excerpt": "The fast-food chain is about to roll out a new kind of burger, made from a mixture of beef and mushrooms. Sonic calls it \"uniquely delicious.\" Environmentalists say it could help save the planet.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The fast-food chain is about to roll out a new kind of burger, made from a mixture of beef and mushrooms. Sonic calls it "uniquely delicious." Environmentalists say it could help save the planet.",
"title": "Here's Why Environmentalists Are Cheering The Latest Burger At Sonic Drive-In | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Here's Why Environmentalists Are Cheering The Latest Burger At Sonic Drive-In",
"datePublished": "2018-03-03T08:53:20-08:00",
"dateModified": "2018-03-03T08:53:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heres-why-environmentalists-are-cheering-the-latest-burger-at-sonic-drive-in",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=590253046&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Fri, 02 Mar 2018 17:34:00 -0500",
"nprLastModifiedDate": "Fri, 02 Mar 2018 18:55:29 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/02/590253046/heres-why-environmentalists-are-cheering-the-latest-burger-at-sonic-drive-in?ft=nprml&f=590253046",
"nprImageAgency": "The Mushroom Council",
"nprStoryId": "590253046",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 02 Mar 2018 18:55:00 -0500",
"path": "/bayareabites/125412/heres-why-environmentalists-are-cheering-the-latest-burger-at-sonic-drive-in",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America's highways and small towns, particularly in the South.\u003c/p>\n\u003cp>Come Monday, though, two new items on Sonic's menu will make that leap. They're blended beef-mushroom burgers, a food that the institute has boosted through its \"\u003ca href=\"http://www.menusofchange.org/\">menus of change\u003c/a>\" initiative. According to the institute, this is the kind of menu change that's \"a powerful, and previously underappreciated, way to drive improvements in our health and our planet.\"\u003c/p>\n\u003cp>The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would \u003ca href=\"http://www.wri.org/blog/2018/02/flavor-packed-burger-saves-many-emissions-taking-2-million-cars-road\">reduce\u003c/a> greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.\u003c/p>\n\u003cp>Sonic, though, isn't \u003ca href=\"http://ir.sonicdrivein.com/releasedetail.cfm?ReleaseID=1059250\">stressing\u003c/a> the saving-the-planet angle. In a press release, the company's vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will \"deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you're getting away with something.\"\u003c/p>\n\u003cp>The company promises that people eating the burger will get all this flavor but \"none of the guilt\" but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Richard Waite, from the World Resources Institute, is thrilled. \"I think it's great!\" he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America's most-served menu items, which WRI calls \"power meals.\" According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.\u003c/p>\n\u003cp>Many niche burger makers and school cafeterias have \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/05/243218136/make-room-for-mushrooms-fungi-compete-with-meat-in-burgers\">joined\u003c/a> the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it's the only kind of burger you'll find. But Sonic's 3,500 drive-in restaurants represent a huge boost to the concept.\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125412/heres-why-environmentalists-are-cheering-the-latest-burger-at-sonic-drive-in",
"authors": [
"byline_bayareabites_125412"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_16068"
],
"featImg": "bayareabites_125413",
"label": "bayareabites"
},
"bayareabites_125392": {
"type": "posts",
"id": "bayareabites_125392",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125392",
"score": null,
"sort": [
1520092031000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1520092031,
"format": "standard",
"disqusTitle": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"title": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.\u003c/p>\n\u003cp>Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when a white person walks up to order, they are asked to pay $30. Why? \"It's two-and-a half times more than the $12 meal, which reflects the income disparity\" between whites and African-Americans in New Orleans, says Wey.\u003c/p>\n\u003cp>The median income for African-American households in New Orleans fell from $32,332 in 2000 to $27,812 in 2013 in inflation-adjusted dollars, according to The Data Center's \u003ca href=\"https://s3.amazonaws.com/gnocdc/reports/TheDataCenter_TheNewOrleansIndexatTen.pdf\">New Orleans Index at Ten\u003c/a>. Over the same time, median income for white households in the city remained roughly the same, $61,117 to $60,070. In 2013, the median household income for African-Americans in metro New Orleans was 54 percent lower than for whites.\u003c/p>\n\u003cfigure id=\"attachment_125394\" class=\"wp-caption aligncenter\" style=\"max-width: 1980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg\" alt=\"The menu outside of Saartj.\" width=\"1980\" height=\"1485\" class=\"size-full wp-image-125394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg 1980w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-520x390.jpg 520w\" sizes=\"(max-width: 1980px) 100vw, 1980px\">\u003cfigcaption class=\"wp-caption-text\">The menu outside of Saartj. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wey says when white customers come up to his window to place an order, he tells them about this racial income gap and then asks if they want to pay the higher $30 price. They also have the option to pay the listed $12 price. The difference between the $12 and $30 meals, customers are informed, will be redistributed to minorities who buy food at the stall. How do white customers react to the proposition?\u003c/p>\n\u003cp>\"Some of them are enthusiastic, some of them are bamboozled a bit by it,\" Wey says. \"But the majority of white folks, nearly 80 percent, decided to pay.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That was definitely higher than we expected,\" says Anjali Prasertong, a graduate student in public health at Tulane University who helped Wey design the experiment and collect data.\u003c/p>\n\u003cp>Customers who agree to buy lunch were asked to fill out a brief survey online. A subset of these diners were also pulled aside and interviewed about how income and wealth disparity has played out in their own lives.\u003c/p>\n\u003cp>Prasertong points to one anecdote from an African-American customer whom she interviewed. \"I asked her, 'If you had been given access to more resources while you were growing up, would that have changed your life in any way?'\" Prasertong recalls. \"She immediately had an example.\"\u003c/p>\n\u003cp>The woman told Prasertong that when she was a college student, she was offered an unpaid summer White House internship in Washington, D.C. But that meant she would have had to find a way to support herself in another city instead of spending the summer earning money that she could use to help pay for school in the fall. The woman passed on the internship, Prasertong says, because \"she realized, 'Oh, it's just for rich people'\" – meaning students whose parents could afford to subsidize them while they worked for free. \"She still went on to be successful but if she'd done that internship, who knows what she'd be doing?\"\u003c/p>\n\u003cfigure id=\"attachment_125395\" class=\"wp-caption alignright\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg\" alt=\"Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives.\" width=\"1000\" height=\"1394\" class=\"size-full wp-image-125395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-240x335.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-520x725.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"One of the things I took away from interviewing people was a greater awareness that people of color have thought about wealth disparity and how it has touched their lives and the kinds of things they've lost out on because they didn't have access to the resources their white friends did,\" says Prasertong. \"Not that [white people] weren't aware, but they never really thought about how ... that might have affected where they are in the world in relation to people of color. They never stopped to think, 'Oh, that car my parents gave me in college allowed me to drive across town to get a good job.'\"\u003c/p>\n\u003cp>As Prasertong points out, \"It's not a strict scientific study.\" One limitation of this experiment is that the customers who came to the stall were all in a higher-than-average income bracket. Prasertong says that may be one reason why the vast majority of customers of color – African-Americans, Latinos and Asians – declined to sign up to receive the redistributed money made from charging whites the higher price.\u003c/p>\n\u003cp>As of Feb. 28, the day the premise of the experiment was revealed in a\u003cem> Times-Picayune\u003c/em> \u003ca href=\"http://www.nola.com/dining/index.ssf/2018/02/new_orleans_race_experiment.html\">article\u003c/a>, 64 people had completed the survey, which included 32 whites, Prasertong says. Twenty-five white customers paid the extra $18, adding up to a pool of $450. Only six people of color had signed up for distributions, which they would split evenly among them, $75 each.\u003c/p>\n\u003cp>The food stall – called \u003ca href=\"https://www.saartj.com/\">Saartj\u003c/a>, a reference to a 19th-century \u003ca href=\"http://www.sahistory.org.za/people/sara-saartjie-baartman\">black South African woman\u003c/a> infamously paraded as a \"freak show\" in Europe – will be open through Sunday, though the data collection part of the experiment is now over.\u003c/p>\n\u003cp>While this experiment focused on racial income disparity in New Orleans, the numbers when it comes to the racial wealth gap in America are even starker. White families accumulate more wealth more quickly than do families comprised of people of color. As NPR's Code Switch team \u003ca href=\"https://www.npr.org/sections/codeswitch/2017/02/08/514105689/black-latino-two-parent-families-have-half-the-wealth-of-white-single-parents\">has reported\u003c/a>:\u003c/p>\n\u003cp>\"In 2013, the median white family held 13 times as much net wealth as the median black family and 10 times as much wealth as the median Latino family, according to the Federal Reserve's Survey of Consumer Finances.\"\u003c/p>\n\u003cp>There are many reasons cited behind this gap, including slavery and institutional and governmental discrimination that excluded people of color from programs that helped Americans build wealth and pass it down through the generations. As Code Switch writes: \"Segregation and redlining by banks made it impossible for many black and Latino families to secure mortgages, for example. The GI Bill, which helped establish an American middle class by helping veterans pay for college and buy homes after World War II, mostly excluded people of color.\"\u003c/p>\n\u003cp>One goal of his experiment, says Wey, is to get people to think about how the racial wealth and income gaps affect their own lives, and also how they can as individuals be a force for change.\u003c/p>\n\u003cp>\"We think of this as a systemic issue, like something that happens outside of ourselves, when in fact the aggregate sum of all of our actions and choices exacerbates or ameliorates the wealth gap,\" says Wey. That includes actions like \"where we choose to send our children to school, where we choose to buy a home and critically, how we choose to spend our money and where we choose to spend our money. \" \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",
"disqusIdentifier": "125392 https://ww2.kqed.org/bayareabites/?p=125392",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/03/food-stall-serves-up-a-social-experiment-charge-white-customers-more-than-minorities/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1133,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1520095272,
"excerpt": "To highlight racial income disparity, a chef in New Orleans opened a food stall, asking whites to pay $30 and people of color to pay $12 for the same meal. How did it play out?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "To highlight racial income disparity, a chef in New Orleans opened a food stall, asking whites to pay $30 and people of color to pay $12 for the same meal. How did it play out?",
"title": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"datePublished": "2018-03-03T07:47:11-08:00",
"dateModified": "2018-03-03T08:41:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-stall-serves-up-a-social-experiment-charge-white-customers-more-than-minorities",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=590053856&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maria Godoy, NPR Food",
"nprStoryDate": "Fri, 02 Mar 2018 22:06:00 -0500",
"nprLastModifiedDate": "Sat, 03 Mar 2018 08:20:01 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/02/590053856/food-stall-serves-up-a-social-experiment-charge-white-customers-more-than-minori?ft=nprml&f=590053856",
"nprImageAgency": "Deji Osinulu",
"source": "Politics, Activism, Food Safety",
"nprStoryId": "590053856",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 03 Mar 2018 08:20:00 -0500",
"path": "/bayareabites/125392/food-stall-serves-up-a-social-experiment-charge-white-customers-more-than-minorities",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.\u003c/p>\n\u003cp>Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when a white person walks up to order, they are asked to pay $30. Why? \"It's two-and-a half times more than the $12 meal, which reflects the income disparity\" between whites and African-Americans in New Orleans, says Wey.\u003c/p>\n\u003cp>The median income for African-American households in New Orleans fell from $32,332 in 2000 to $27,812 in 2013 in inflation-adjusted dollars, according to The Data Center's \u003ca href=\"https://s3.amazonaws.com/gnocdc/reports/TheDataCenter_TheNewOrleansIndexatTen.pdf\">New Orleans Index at Ten\u003c/a>. Over the same time, median income for white households in the city remained roughly the same, $61,117 to $60,070. In 2013, the median household income for African-Americans in metro New Orleans was 54 percent lower than for whites.\u003c/p>\n\u003cfigure id=\"attachment_125394\" class=\"wp-caption aligncenter\" style=\"max-width: 1980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg\" alt=\"The menu outside of Saartj.\" width=\"1980\" height=\"1485\" class=\"size-full wp-image-125394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg 1980w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-520x390.jpg 520w\" sizes=\"(max-width: 1980px) 100vw, 1980px\">\u003cfigcaption class=\"wp-caption-text\">The menu outside of Saartj. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wey says when white customers come up to his window to place an order, he tells them about this racial income gap and then asks if they want to pay the higher $30 price. They also have the option to pay the listed $12 price. The difference between the $12 and $30 meals, customers are informed, will be redistributed to minorities who buy food at the stall. How do white customers react to the proposition?\u003c/p>\n\u003cp>\"Some of them are enthusiastic, some of them are bamboozled a bit by it,\" Wey says. \"But the majority of white folks, nearly 80 percent, decided to pay.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That was definitely higher than we expected,\" says Anjali Prasertong, a graduate student in public health at Tulane University who helped Wey design the experiment and collect data.\u003c/p>\n\u003cp>Customers who agree to buy lunch were asked to fill out a brief survey online. A subset of these diners were also pulled aside and interviewed about how income and wealth disparity has played out in their own lives.\u003c/p>\n\u003cp>Prasertong points to one anecdote from an African-American customer whom she interviewed. \"I asked her, 'If you had been given access to more resources while you were growing up, would that have changed your life in any way?'\" Prasertong recalls. \"She immediately had an example.\"\u003c/p>\n\u003cp>The woman told Prasertong that when she was a college student, she was offered an unpaid summer White House internship in Washington, D.C. But that meant she would have had to find a way to support herself in another city instead of spending the summer earning money that she could use to help pay for school in the fall. The woman passed on the internship, Prasertong says, because \"she realized, 'Oh, it's just for rich people'\" – meaning students whose parents could afford to subsidize them while they worked for free. \"She still went on to be successful but if she'd done that internship, who knows what she'd be doing?\"\u003c/p>\n\u003cfigure id=\"attachment_125395\" class=\"wp-caption alignright\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg\" alt=\"Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives.\" width=\"1000\" height=\"1394\" class=\"size-full wp-image-125395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-240x335.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-520x725.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"One of the things I took away from interviewing people was a greater awareness that people of color have thought about wealth disparity and how it has touched their lives and the kinds of things they've lost out on because they didn't have access to the resources their white friends did,\" says Prasertong. \"Not that [white people] weren't aware, but they never really thought about how ... that might have affected where they are in the world in relation to people of color. They never stopped to think, 'Oh, that car my parents gave me in college allowed me to drive across town to get a good job.'\"\u003c/p>\n\u003cp>As Prasertong points out, \"It's not a strict scientific study.\" One limitation of this experiment is that the customers who came to the stall were all in a higher-than-average income bracket. Prasertong says that may be one reason why the vast majority of customers of color – African-Americans, Latinos and Asians – declined to sign up to receive the redistributed money made from charging whites the higher price.\u003c/p>\n\u003cp>As of Feb. 28, the day the premise of the experiment was revealed in a\u003cem> Times-Picayune\u003c/em> \u003ca href=\"http://www.nola.com/dining/index.ssf/2018/02/new_orleans_race_experiment.html\">article\u003c/a>, 64 people had completed the survey, which included 32 whites, Prasertong says. Twenty-five white customers paid the extra $18, adding up to a pool of $450. Only six people of color had signed up for distributions, which they would split evenly among them, $75 each.\u003c/p>\n\u003cp>The food stall – called \u003ca href=\"https://www.saartj.com/\">Saartj\u003c/a>, a reference to a 19th-century \u003ca href=\"http://www.sahistory.org.za/people/sara-saartjie-baartman\">black South African woman\u003c/a> infamously paraded as a \"freak show\" in Europe – will be open through Sunday, though the data collection part of the experiment is now over.\u003c/p>\n\u003cp>While this experiment focused on racial income disparity in New Orleans, the numbers when it comes to the racial wealth gap in America are even starker. White families accumulate more wealth more quickly than do families comprised of people of color. As NPR's Code Switch team \u003ca href=\"https://www.npr.org/sections/codeswitch/2017/02/08/514105689/black-latino-two-parent-families-have-half-the-wealth-of-white-single-parents\">has reported\u003c/a>:\u003c/p>\n\u003cp>\"In 2013, the median white family held 13 times as much net wealth as the median black family and 10 times as much wealth as the median Latino family, according to the Federal Reserve's Survey of Consumer Finances.\"\u003c/p>\n\u003cp>There are many reasons cited behind this gap, including slavery and institutional and governmental discrimination that excluded people of color from programs that helped Americans build wealth and pass it down through the generations. As Code Switch writes: \"Segregation and redlining by banks made it impossible for many black and Latino families to secure mortgages, for example. The GI Bill, which helped establish an American middle class by helping veterans pay for college and buy homes after World War II, mostly excluded people of color.\"\u003c/p>\n\u003cp>One goal of his experiment, says Wey, is to get people to think about how the racial wealth and income gaps affect their own lives, and also how they can as individuals be a force for change.\u003c/p>\n\u003cp>\"We think of this as a systemic issue, like something that happens outside of ourselves, when in fact the aggregate sum of all of our actions and choices exacerbates or ameliorates the wealth gap,\" says Wey. That includes actions like \"where we choose to send our children to school, where we choose to buy a home and critically, how we choose to spend our money and where we choose to spend our money. \" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125392/food-stall-serves-up-a-social-experiment-charge-white-customers-more-than-minorities",
"authors": [
"byline_bayareabites_125392"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_965",
"bayareabites_11875",
"bayareabites_16066"
],
"featImg": "bayareabites_125393",
"label": "source_bayareabites_125392"
},
"bayareabites_125369": {
"type": "posts",
"id": "bayareabites_125369",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125369",
"score": null,
"sort": [
1520016866000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1520016866,
"format": "standard",
"disqusTitle": "From Almonds To Rice, Climate Change Could Slash California Crop Yields By 2050",
"title": "From Almonds To Rice, Climate Change Could Slash California Crop Yields By 2050",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Climate change could decrease the yield of some crops in California by up to 40 percent by 2050. That's a big deal for farmers in the state, which provides about two-thirds of the nation's produce.\u003c/p>\n\u003cp>California farmers grow more than 400 commodity crops. Tapan Pathak, a University of California Cooperative Extension specialist based in California's Central Valley, and his research team analyzed 89 studies on climate change and discovered that warming temperatures may alter where crops grow across the state. Their findings were published in the journal \u003ca href=\"http://www.mdpi.com/2073-4395/8/3/25/htm\">Agronomy\u003c/a>.\u003c/p>\n\u003cp>\"In order to make California agriculture more sustainable, we have to act now,\" Pathak says.\u003c/p>\n\u003cp>As the climate continues to change and drought and heat waves become more frequent, Pathak says the challenges agriculture will face are going to intensify. He's referring to things like how the lack of cold temperatures will impact trees that need a certain number of chill-hours, or sleep each year, as well as increased impacts from pests and diseases.\u003c/p>\n\u003cp>\"That could adversely impact yields and production for some highly valued crops in California,\" Pathak says. The study reports \"several fruit and nut crops are losing yield and decreasing in acreage . . . as a direct consequence of increased winter and nighttime temperatures.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study also points out that climatic conditions — warming temperatures and a shrinking snowpack — by the end of the 21st century may make it difficult for the state to even support some of its main tree crops. The study suggests that by the middle of the century, California's Central Valley won't be able to support crops like peaches, walnuts and apricots. That number jumps to 90 percent by the end of the century. Almonds, avocados, cherries, table grapes, corn, tomatoes, rice, strawberries and others are expected to suffer crop yields as well.\u003c/p>\n\u003cp>Walnuts would be the hardest-hit crop because they \"require the highest number of chill hours, implying a future decline in walnut acreage within the valley,\" the authors report. Nearly 99 percent of the nation's supply of the crop originate from California and support around three-quarters of the global supply of the nut.\u003c/p>\n\u003cp>But Pathak says crops planted yearly, like alfalfa, could yield more as temperatures increase. The study also says wine grapes will see small declines in yield.\u003c/p>\n\u003cp>What can be done now to mitigate this?\u003c/p>\n\u003cp>The study's authors say the California agricultural industry needs to take breeding research seriously by testing for heat-tolerant varieties. The report also urges the industry to figure out regional \"management practices that can extend crops' winter dormancy periods. Since different crops react to temperature changes differently, research efforts on climate adaptation should be crop-specific,\" the study reports.\u003c/p>\n\u003cp>While California farmers and ranchers have long experienced fluctuations in weather, the authors say that \"the increased rate and scale of climate change is beyond the realm of experience for the agricultural community.\" And that may translate into food security issues at the state and national level.\u003c/p>\n\u003cp>Peter Gleick, an expert in climate and water for the Oakland-based Pacific Institute, read the study and says, \"it is critical that we start making decisions now to reduce the threats later.\"\u003c/p>\n\u003cp>Gleick says even though some crops will fare better than others, \"impacts will be deeply negative, especially if we are not more aggressive about both reducing emissions and putting in place more climate resilient agriculture.\"\u003c/p>\n\u003cp>He says farmers must take an active role in addressing climate change and the state is going to need to help by expanding \"efforts to help communities that will be negatively affected by changes we won't be able to avoid.\"\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "125369 https://ww2.kqed.org/bayareabites/?p=125369",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/03/02/from-almonds-to-rice-climate-change-could-slash-california-crop-yields-by-2050/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 630,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1520016866,
"excerpt": "An analysis of nearly 90 studies finds that warming temperatures may alter where key crops grow across the state, which provides about two-thirds of America's produce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An analysis of nearly 90 studies finds that warming temperatures may alter where key crops grow across the state, which provides about two-thirds of America's produce.",
"title": "From Almonds To Rice, Climate Change Could Slash California Crop Yields By 2050 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "From Almonds To Rice, Climate Change Could Slash California Crop Yields By 2050",
"datePublished": "2018-03-02T10:54:26-08:00",
"dateModified": "2018-03-02T10:54:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "from-almonds-to-rice-climate-change-could-slash-california-crop-yields-by-2050",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=590056872&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ezra David Romero, \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>, NPR Food",
"nprStoryDate": "Fri, 02 Mar 2018 10:54:00 -0500",
"nprLastModifiedDate": "Fri, 02 Mar 2018 11:15:12 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/03/02/590056872/from-almonds-to-rice-climate-change-could-slash-california-crop-yields-by-2050?ft=nprml&f=590056872",
"nprImageAgency": "David Paul Morris/Bloomberg/Getty Images",
"nprStoryId": "590056872",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 02 Mar 2018 11:15:00 -0500",
"path": "/bayareabites/125369/from-almonds-to-rice-climate-change-could-slash-california-crop-yields-by-2050",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Climate change could decrease the yield of some crops in California by up to 40 percent by 2050. That's a big deal for farmers in the state, which provides about two-thirds of the nation's produce.\u003c/p>\n\u003cp>California farmers grow more than 400 commodity crops. Tapan Pathak, a University of California Cooperative Extension specialist based in California's Central Valley, and his research team analyzed 89 studies on climate change and discovered that warming temperatures may alter where crops grow across the state. Their findings were published in the journal \u003ca href=\"http://www.mdpi.com/2073-4395/8/3/25/htm\">Agronomy\u003c/a>.\u003c/p>\n\u003cp>\"In order to make California agriculture more sustainable, we have to act now,\" Pathak says.\u003c/p>\n\u003cp>As the climate continues to change and drought and heat waves become more frequent, Pathak says the challenges agriculture will face are going to intensify. He's referring to things like how the lack of cold temperatures will impact trees that need a certain number of chill-hours, or sleep each year, as well as increased impacts from pests and diseases.\u003c/p>\n\u003cp>\"That could adversely impact yields and production for some highly valued crops in California,\" Pathak says. The study reports \"several fruit and nut crops are losing yield and decreasing in acreage . . . as a direct consequence of increased winter and nighttime temperatures.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study also points out that climatic conditions — warming temperatures and a shrinking snowpack — by the end of the 21st century may make it difficult for the state to even support some of its main tree crops. The study suggests that by the middle of the century, California's Central Valley won't be able to support crops like peaches, walnuts and apricots. That number jumps to 90 percent by the end of the century. Almonds, avocados, cherries, table grapes, corn, tomatoes, rice, strawberries and others are expected to suffer crop yields as well.\u003c/p>\n\u003cp>Walnuts would be the hardest-hit crop because they \"require the highest number of chill hours, implying a future decline in walnut acreage within the valley,\" the authors report. Nearly 99 percent of the nation's supply of the crop originate from California and support around three-quarters of the global supply of the nut.\u003c/p>\n\u003cp>But Pathak says crops planted yearly, like alfalfa, could yield more as temperatures increase. The study also says wine grapes will see small declines in yield.\u003c/p>\n\u003cp>What can be done now to mitigate this?\u003c/p>\n\u003cp>The study's authors say the California agricultural industry needs to take breeding research seriously by testing for heat-tolerant varieties. The report also urges the industry to figure out regional \"management practices that can extend crops' winter dormancy periods. Since different crops react to temperature changes differently, research efforts on climate adaptation should be crop-specific,\" the study reports.\u003c/p>\n\u003cp>While California farmers and ranchers have long experienced fluctuations in weather, the authors say that \"the increased rate and scale of climate change is beyond the realm of experience for the agricultural community.\" And that may translate into food security issues at the state and national level.\u003c/p>\n\u003cp>Peter Gleick, an expert in climate and water for the Oakland-based Pacific Institute, read the study and says, \"it is critical that we start making decisions now to reduce the threats later.\"\u003c/p>\n\u003cp>Gleick says even though some crops will fare better than others, \"impacts will be deeply negative, especially if we are not more aggressive about both reducing emissions and putting in place more climate resilient agriculture.\"\u003c/p>\n\u003cp>He says farmers must take an active role in addressing climate change and the state is going to need to help by expanding \"efforts to help communities that will be negatively affected by changes we won't be able to avoid.\"\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125369/from-almonds-to-rice-climate-change-could-slash-california-crop-yields-by-2050",
"authors": [
"byline_bayareabites_125369"
],
"categories": [
"bayareabites_10028",
"bayareabites_358",
"bayareabites_60"
],
"featImg": "bayareabites_125373",
"label": "bayareabites"
},
"bayareabites_125357": {
"type": "posts",
"id": "bayareabites_125357",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125357",
"score": null,
"sort": [
1519845852000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1519845852,
"format": "standard",
"disqusTitle": "Still Thirsty? It's Up To Your Brain, Not Your Body",
"title": "Still Thirsty? It's Up To Your Brain, Not Your Body",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the body gets dehydrated, the brain tells us to start chugging fluids. But what tells us when to stop?\u003c/p>\n\u003cp>The answer appears to be a brain circuit that acts like a water meter, constantly measuring how much fluid we are taking in, a team \u003ca href=\"http://nature.com/articles/doi:10.1038/nature25488\">reports\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>\"This is amazing,\" says \u003ca href=\"http://www.bbe.caltech.edu/content/yuki-oka\">Yuki Oka\u003c/a>, the study's lead author and a researcher at the California Institute of Technology. The finding appears to explain why our thirst disappears almost immediately when we start drinking, he says.\u003c/p>\n\u003cp>The study comes decades after researchers discovered a tiny area of the brain known as the thirst center. But how the thirst center works had remained a mystery until the past few years, when new tools and technologies have allowed researchers to manipulate specific circuits in the brain.\u003c/p>\n\u003cp>In 2015, Oka was part of a team that helped show precisely which cells in the thirst center sense dehydration and make us feel thirsty. Then he turned his attention to a puzzling behavior related to thirst.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When animals are thirsty, they start drinking,\" he says. \"But they [also] have to stop drinking, otherwise they are going to just drink a huge amount of water, which is not healthy.\"\u003c/p>\n\u003cp>And they do stop, of course. But what's surprising is that animals stop drinking long before their bodies have a chance to absorb the liquid they're consuming.\u003c/p>\n\u003cp>\"Hydration of the body takes 10 to 15 minutes,\" Oka says. \"But normally, animals stop drinking within one minute.\"\u003c/p>\n\u003cp>Somehow the brain figures out that liquid is on the way and sends a signal that quenches thirst, even though the body is still dehydrated.\u003c/p>\n\u003cp>Oka wondered, \"Where is this signal coming from? How does the brain know that we are drinking water?\"\u003c/p>\n\u003cp>To find out, he had his team study mice using techniques including \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4756725/\">optogenetics\u003c/a>, which lets researchers turn brain circuits on and off in living mice. This allowed the team to identify specialized cells in the animal's thirst center that would fire when a mouse was drinking, but stayed quiet if the mouse was eating.\u003c/p>\n\u003cp>The ability is remarkable because both activities use the same muscles in the throat, Oka says. He suspects that the cells can tell the difference between the fast muscle movements of gulping and the slower pace of chewing and swallowing.\u003c/p>\n\u003cp>The team also showed that these specialized brain cells were part of a circuit that could switch off the brain's thirsty signal. \"If we stimulate those neurons in [a] thirsty animal, you can completely stop [it from] drinking water,\" he says.\u003c/p>\n\u003cp>The finding in mice could explain a rare disorder that occurs in humans, says \u003ca href=\"https://www.ninds.nih.gov/node/8854\">Walter Koroshetz\u003c/a>, director of the National Institute of Neurological Disorders and Stroke, which helped fund the study.\u003c/p>\n\u003cp>It's called \u003cem>psychogenic polydipsia\u003c/em>, and it causes people to drink dangerous amounts of water. \"You become really sick,\" Koroshetz says.\u003c/p>\n\u003cp>It's possible, he says, that the disorder is caused by some sort of fault in the brain circuit that usually tells us when to stop drinking.\u003c/p>\n\u003cp>The research shows how new tools are allowing scientists to tweak specific brain circuits in ways they never could before, Koroshetz says. These tools are partly the result of a federal effort launched during the Obama administration called the \u003ca href=\"https://www.braininitiative.nih.gov/\">BRAIN Initiative\u003c/a> that is aimed at deepening our understanding of how our brains work.\u003c/p>\n\u003cp>\"I'm in awe of what's been coming out,\" Koroshetz says. \"No one could imagine doing any of this four or five years ago.\"\u003c/p>\n\u003cp>Scientists are starting with brain circuits that control basic functions, like drinking, Koroshetz says. But a long-term goal, he says, is to learn how to manipulate the circuits involved in complex psychiatric disorders like depression and schizophrenia.\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",
"disqusIdentifier": "125357 https://ww2.kqed.org/bayareabites/?p=125357",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/02/28/still-thirsty-its-up-to-your-brain-not-your-body/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 633,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1519845852,
"excerpt": "Thirst is what compels us to start hydrating. Now scientists have found a brain circuit in mice that seems to switch off thirst when they've taken in enough fluid and before it gets dangerous.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thirst is what compels us to start hydrating. Now scientists have found a brain circuit in mice that seems to switch off thirst when they've taken in enough fluid and before it gets dangerous.",
"title": "Still Thirsty? It's Up To Your Brain, Not Your Body | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Still Thirsty? It's Up To Your Brain, Not Your Body",
"datePublished": "2018-02-28T11:24:12-08:00",
"dateModified": "2018-02-28T11:24:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "still-thirsty-its-up-to-your-brain-not-your-body",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=589295404&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jon Hamilton, NPR Food",
"nprStoryDate": "Wed, 28 Feb 2018 13:00:24 -0500",
"nprLastModifiedDate": "Wed, 28 Feb 2018 13:00:24 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/02/28/589295404/still-thirsty-its-up-to-your-brain-not-your-body?ft=nprml&f=589295404",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Guido Mieth",
"nprStoryId": "589295404",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 28 Feb 2018 13:00:00 -0500",
"path": "/bayareabites/125357/still-thirsty-its-up-to-your-brain-not-your-body",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the body gets dehydrated, the brain tells us to start chugging fluids. But what tells us when to stop?\u003c/p>\n\u003cp>The answer appears to be a brain circuit that acts like a water meter, constantly measuring how much fluid we are taking in, a team \u003ca href=\"http://nature.com/articles/doi:10.1038/nature25488\">reports\u003c/a> Wednesday in the journal \u003cem>Nature\u003c/em>.\u003c/p>\n\u003cp>\"This is amazing,\" says \u003ca href=\"http://www.bbe.caltech.edu/content/yuki-oka\">Yuki Oka\u003c/a>, the study's lead author and a researcher at the California Institute of Technology. The finding appears to explain why our thirst disappears almost immediately when we start drinking, he says.\u003c/p>\n\u003cp>The study comes decades after researchers discovered a tiny area of the brain known as the thirst center. But how the thirst center works had remained a mystery until the past few years, when new tools and technologies have allowed researchers to manipulate specific circuits in the brain.\u003c/p>\n\u003cp>In 2015, Oka was part of a team that helped show precisely which cells in the thirst center sense dehydration and make us feel thirsty. Then he turned his attention to a puzzling behavior related to thirst.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When animals are thirsty, they start drinking,\" he says. \"But they [also] have to stop drinking, otherwise they are going to just drink a huge amount of water, which is not healthy.\"\u003c/p>\n\u003cp>And they do stop, of course. But what's surprising is that animals stop drinking long before their bodies have a chance to absorb the liquid they're consuming.\u003c/p>\n\u003cp>\"Hydration of the body takes 10 to 15 minutes,\" Oka says. \"But normally, animals stop drinking within one minute.\"\u003c/p>\n\u003cp>Somehow the brain figures out that liquid is on the way and sends a signal that quenches thirst, even though the body is still dehydrated.\u003c/p>\n\u003cp>Oka wondered, \"Where is this signal coming from? How does the brain know that we are drinking water?\"\u003c/p>\n\u003cp>To find out, he had his team study mice using techniques including \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4756725/\">optogenetics\u003c/a>, which lets researchers turn brain circuits on and off in living mice. This allowed the team to identify specialized cells in the animal's thirst center that would fire when a mouse was drinking, but stayed quiet if the mouse was eating.\u003c/p>\n\u003cp>The ability is remarkable because both activities use the same muscles in the throat, Oka says. He suspects that the cells can tell the difference between the fast muscle movements of gulping and the slower pace of chewing and swallowing.\u003c/p>\n\u003cp>The team also showed that these specialized brain cells were part of a circuit that could switch off the brain's thirsty signal. \"If we stimulate those neurons in [a] thirsty animal, you can completely stop [it from] drinking water,\" he says.\u003c/p>\n\u003cp>The finding in mice could explain a rare disorder that occurs in humans, says \u003ca href=\"https://www.ninds.nih.gov/node/8854\">Walter Koroshetz\u003c/a>, director of the National Institute of Neurological Disorders and Stroke, which helped fund the study.\u003c/p>\n\u003cp>It's called \u003cem>psychogenic polydipsia\u003c/em>, and it causes people to drink dangerous amounts of water. \"You become really sick,\" Koroshetz says.\u003c/p>\n\u003cp>It's possible, he says, that the disorder is caused by some sort of fault in the brain circuit that usually tells us when to stop drinking.\u003c/p>\n\u003cp>The research shows how new tools are allowing scientists to tweak specific brain circuits in ways they never could before, Koroshetz says. These tools are partly the result of a federal effort launched during the Obama administration called the \u003ca href=\"https://www.braininitiative.nih.gov/\">BRAIN Initiative\u003c/a> that is aimed at deepening our understanding of how our brains work.\u003c/p>\n\u003cp>\"I'm in awe of what's been coming out,\" Koroshetz says. \"No one could imagine doing any of this four or five years ago.\"\u003c/p>\n\u003cp>Scientists are starting with brain circuits that control basic functions, like drinking, Koroshetz says. But a long-term goal, he says, is to learn how to manipulate the circuits involved in complex psychiatric disorders like depression and schizophrenia.\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125357/still-thirsty-its-up-to-your-brain-not-your-body",
"authors": [
"byline_bayareabites_125357"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_16064"
],
"featImg": "bayareabites_125360",
"label": "bayareabites"
},
"bayareabites_125135": {
"type": "posts",
"id": "bayareabites_125135",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125135",
"score": null,
"sort": [
1519240656000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1519240656,
"format": "audio",
"disqusTitle": "Like Lemons? Quinoa? Thank This Food Explorer For Bringing Them To Your Plate",
"title": "Like Lemons? Quinoa? Thank This Food Explorer For Bringing Them To Your Plate",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/02/20180220_atc_like_lemons_quinoa_thank_this_food_explorer_for_bringing_them_to_your_plate.mp3\u003c/p>\n\u003cp>Botanist David Fairchild grew up in Kansas at the end of the 19th century. He loved plants, and he loved travel, and he found a way to combine both into a job for the U.S. Department of Agriculture.\u003c/p>\n\u003cfigure id=\"attachment_125144\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85.jpg\" alt=\"A portrait of David Fairchild.\" width=\"600\" height=\"968\" class=\"size-full wp-image-125144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-160x258.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-240x387.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-375x605.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-520x839.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">A portrait of David Fairchild. \u003ccite>(Fairchild Tropical Botanic Garden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the age of 22, he created the Section of Foreign Seed and Plant Introduction of the USDA, and for the next 37 years, he traveled the world in search of useful plants to bring back to America. He \u003ca href=\"https://www.fairchildgarden.org/About-Fairchild/Mission-History\">visited\u003c/a> every continent except Antarctica and brought back mangos, quinoa, dates, cotton, soybeans, bamboo and the flowering Japanese cherry trees that blossom all over Washington D.C. each spring, as well as hundreds of other plants.\u003c/p>\n\u003cp>All Things Considered host Ari Shapiro talked with \u003ca href=\"https://www.danielstonebooks.com/\">Daniel Stone\u003c/a>, author of \u003cem>The Food Explorer: The True Adventures Of A Globe-Trotting Botanist Who Transformed What America Eats\u003c/em>, which recounts Fairchild's sometimes harrowing adventures acquiring the familiar foods we eat and plants we take for granted today.\u003c/p>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>On how common a traveling foodie would have been in Fairchild's time\u003c/strong>\u003c/p>\n\u003cp>This was very rare. This was an era where people did not travel very far and travel was very difficult. It was often by boat or steamer.\u003c/p>\n\u003cp>Yet Fairchild traveled to over 50 countries, and met all sorts of people, some hostile, some diplomatic, and some friendly. He outran diseases, he got arrested, and he made it back with seeds almost every time.\u003c/p>\n\u003cp>He caught typhoid at one point, he gets arrows shot at him in the Malay Islands, he almost falls off a mule over a canyon in the Andes while he's looking for quinoa — but he survives.\u003c/p>\n\u003cp>\u003cstrong>On Fairchild's tactics for finding plants\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125146\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85.jpg\" alt=\"\" width=\"600\" height=\"792\" class=\"size-full wp-image-125146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-240x317.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-375x495.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-520x686.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Food Explorer book \u003ccite>(Dutton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He started out as many of us do in new jobs — awkward and unequipped.\u003c/p>\n\u003cp>He could steal things, as he did in Corsica, searching for new types of citron, or lemons. He got arrested and had to leave very quickly.\u003c/p>\n\u003cp>But he eventually develops a strategy of talking with people, going to markets, observing what people are eating and what they're growing. And he sends back seeds and cuttings to try in America.\u003c/p>\n\u003cp>\u003cstrong>On how Fairchild was sure he'd discovered the next big thing\u003c/strong>\u003c/p>\n\u003cp>In 1903 he travels around southern Africa and he finds a pint-sized pineapple — the size of a banana — very small. He thinks everyone's going to want a small pineapple, but the pineapple growers in the states and in South American say, 'No, people want bigger pineapples.' And now, 100 years later, we have even bigger pineapples.\u003c/p>\n\u003cp>\u003cstrong>On whether Fairchild was a genius or just lucky\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125148\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85.jpg\" alt=\"1899 Watercolor of a Corsican Lemon grown in California.\" width=\"600\" height=\"915\" class=\"size-full wp-image-125148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-160x244.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-240x366.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-375x572.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-520x793.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">1899 Watercolor of a Corsican Lemon grown in California. \u003ccite>(D.G. Passmore/U.S. Department of Agriculture Pomological Watercolor Collection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He got lucky. He found a way to feed his wanderlust on a need his country had. So much of the labor force was farmers in that era, and they needed food to grow. The growth of America was the growth of food.\u003c/p>\n\u003cp>\u003cstrong>On his efforts to improve existing American food crops\u003c/strong>\u003c/p>\n\u003cp>In the late 19th century, American beer was not very good. Germany had been brewing beer for centuries. Fairchild went to Bavaria to find better hops to brew better beer. Now, Germany knew it had great hops and had dogs guarding the hops fields at night.\u003c/p>\n\u003cp>Fairchild could have stolen some of the hops, but he sees this as an opportunity for diplomacy. He befriends the growers, drinks with them in the beer hall, and eventually one of them says, 'I'll give you some hops but you can't tell anyone and you have to leave tomorrow.'\u003c/p>\n\u003cfigure id=\"attachment_125151\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85.jpg\" alt=\"To acquire hops in Bavaria in 1901, Fairchild resorted to flattery. He took this portrait of a Bavarian beer brewer to cajole the man into giving him hops. The plan worked and Fairchild's hops enriched American beermakers in the years before Prohibition.\" width=\"1500\" height=\"881\" class=\"size-full wp-image-125151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-768x451.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-1020x599.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-1180x693.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-960x564.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-375x220.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-520x305.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">To acquire hops in Bavaria in 1901, Fairchild resorted to flattery. He took this portrait of a Bavarian beer brewer to cajole the man into giving him hops. The plan worked and Fairchild's hops enriched American beermakers in the years before Prohibition. \u003ccite>(David Fairchild/Fairchild Tropical Botanical Garden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the role of foods as immigrants in America\u003c/strong>\u003c/p>\n\u003cp>Apples come from Kahzakstan, bananas come from New Guinea, pineapples from Brazil, and the oranges and lemons that have fueled the economies of Florida and California? They originated in China ... Almost every food we eat is an immigrant.\u003c/p>\n\u003cfigure id=\"attachment_125153\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85.jpg\" alt=\"While visiting the grand canal of Venice in 1898, Fairchild photographed the fresh fruits and vegetables that were the earlier conquests of European plant explorers who brought them back from the New World. Items like tomatoes, onions, and squashes, like those pictured here, became central ingredients in Italian cooking.\" width=\"1500\" height=\"1225\" class=\"size-full wp-image-125153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-800x653.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-768x627.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-1020x833.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-1180x964.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-960x784.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-375x306.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-520x425.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">While visiting the grand canal of Venice in 1898, Fairchild photographed the fresh fruits and vegetables that were the earlier conquests of European plant explorers who brought them back from the New World. Items like tomatoes, onions, and squashes, like those pictured here, became central ingredients in Italian cooking. \u003ccite>(David Fairchild/Fairchild Tropical Botanical Garden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Smokey Baer, Jolie Myers, and April Fulton contributed to this report.\u003c/em>\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",
"disqusIdentifier": "125135 https://ww2.kqed.org/bayareabites/?p=125135",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/02/21/like-lemons-quinoa-thank-this-food-explorer-for-bringing-them-to-your-plate/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 810,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1519240656,
"excerpt": "In the early 20th century, botanist David Fairchild traveled the world and brought plants back to the U.S. that we now see as thoroughly American. NPR talks with the author of a book on Fairchild.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the early 20th century, botanist David Fairchild traveled the world and brought plants back to the U.S. that we now see as thoroughly American. NPR talks with the author of a book on Fairchild.",
"title": "Like Lemons? Quinoa? Thank This Food Explorer For Bringing Them To Your Plate | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Like Lemons? Quinoa? Thank This Food Explorer For Bringing Them To Your Plate",
"datePublished": "2018-02-21T11:17:36-08:00",
"dateModified": "2018-02-21T11:17:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "like-lemons-quinoa-thank-this-food-explorer-for-bringing-them-to-your-plate",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/",
"nprApiLink": "http://api.npr.org/query?id=586459088&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ari Shapiro, NPR Food",
"nprStoryDate": "Tue, 20 Feb 2018 17:24:00 -0500",
"nprLastModifiedDate": "Tue, 20 Feb 2018 20:07:53 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/02/20/586459088/like-lemons-quinoa-thank-this-food-explorer-for-bringing-them-to-your-plate?ft=nprml&f=586459088",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/02/20180220_atc_like_lemons_quinoa_thank_this_food_explorer_for_bringing_them_to_your_plate.mp3?orgId=1&topicId=1053&d=303&p=2&story=586459088&ft=nprml&f=586459088",
"source": "Food History and Celebrities",
"nprAudioM3u": "http://api.npr.org/m3u/1587375810-3d2a63.m3u?orgId=1&topicId=1053&d=303&p=2&story=586459088&ft=nprml&f=586459088",
"nprStoryId": "586459088",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 20 Feb 2018 21:05:00 -0500",
"path": "/bayareabites/125135/like-lemons-quinoa-thank-this-food-explorer-for-bringing-them-to-your-plate",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/02/20180220_atc_like_lemons_quinoa_thank_this_food_explorer_for_bringing_them_to_your_plate.mp3?orgId=1&topicId=1053&d=303&p=2&story=586459088&ft=nprml&f=586459088",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/02/20180220_atc_like_lemons_quinoa_thank_this_food_explorer_for_bringing_them_to_your_plate.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Botanist David Fairchild grew up in Kansas at the end of the 19th century. He loved plants, and he loved travel, and he found a way to combine both into a job for the U.S. Department of Agriculture.\u003c/p>\n\u003cfigure id=\"attachment_125144\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85.jpg\" alt=\"A portrait of David Fairchild.\" width=\"600\" height=\"968\" class=\"size-full wp-image-125144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-160x258.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-240x387.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-375x605.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/00188_custom-5215cf2bc0aa18f2ae3949aa4382b2deda5b3fc9-s600-c85-520x839.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">A portrait of David Fairchild. \u003ccite>(Fairchild Tropical Botanic Garden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the age of 22, he created the Section of Foreign Seed and Plant Introduction of the USDA, and for the next 37 years, he traveled the world in search of useful plants to bring back to America. He \u003ca href=\"https://www.fairchildgarden.org/About-Fairchild/Mission-History\">visited\u003c/a> every continent except Antarctica and brought back mangos, quinoa, dates, cotton, soybeans, bamboo and the flowering Japanese cherry trees that blossom all over Washington D.C. each spring, as well as hundreds of other plants.\u003c/p>\n\u003cp>All Things Considered host Ari Shapiro talked with \u003ca href=\"https://www.danielstonebooks.com/\">Daniel Stone\u003c/a>, author of \u003cem>The Food Explorer: The True Adventures Of A Globe-Trotting Botanist Who Transformed What America Eats\u003c/em>, which recounts Fairchild's sometimes harrowing adventures acquiring the familiar foods we eat and plants we take for granted today.\u003c/p>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On how common a traveling foodie would have been in Fairchild's time\u003c/strong>\u003c/p>\n\u003cp>This was very rare. This was an era where people did not travel very far and travel was very difficult. It was often by boat or steamer.\u003c/p>\n\u003cp>Yet Fairchild traveled to over 50 countries, and met all sorts of people, some hostile, some diplomatic, and some friendly. He outran diseases, he got arrested, and he made it back with seeds almost every time.\u003c/p>\n\u003cp>He caught typhoid at one point, he gets arrows shot at him in the Malay Islands, he almost falls off a mule over a canyon in the Andes while he's looking for quinoa — but he survives.\u003c/p>\n\u003cp>\u003cstrong>On Fairchild's tactics for finding plants\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125146\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85.jpg\" alt=\"\" width=\"600\" height=\"792\" class=\"size-full wp-image-125146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-240x317.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-375x495.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/foodexplorer-hc_custom-4a3370d46e54755d892dfacfc77bbea3b3210375-s600-c85-520x686.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Food Explorer book \u003ccite>(Dutton)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He started out as many of us do in new jobs — awkward and unequipped.\u003c/p>\n\u003cp>He could steal things, as he did in Corsica, searching for new types of citron, or lemons. He got arrested and had to leave very quickly.\u003c/p>\n\u003cp>But he eventually develops a strategy of talking with people, going to markets, observing what people are eating and what they're growing. And he sends back seeds and cuttings to try in America.\u003c/p>\n\u003cp>\u003cstrong>On how Fairchild was sure he'd discovered the next big thing\u003c/strong>\u003c/p>\n\u003cp>In 1903 he travels around southern Africa and he finds a pint-sized pineapple — the size of a banana — very small. He thinks everyone's going to want a small pineapple, but the pineapple growers in the states and in South American say, 'No, people want bigger pineapples.' And now, 100 years later, we have even bigger pineapples.\u003c/p>\n\u003cp>\u003cstrong>On whether Fairchild was a genius or just lucky\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125148\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85.jpg\" alt=\"1899 Watercolor of a Corsican Lemon grown in California.\" width=\"600\" height=\"915\" class=\"size-full wp-image-125148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-160x244.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-240x366.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-375x572.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/corsicanlimon_1899a_custom-7e5d76314e3dc39ccc0f73f389b369e98535a63e-s600-c85-520x793.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">1899 Watercolor of a Corsican Lemon grown in California. \u003ccite>(D.G. Passmore/U.S. Department of Agriculture Pomological Watercolor Collection)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He got lucky. He found a way to feed his wanderlust on a need his country had. So much of the labor force was farmers in that era, and they needed food to grow. The growth of America was the growth of food.\u003c/p>\n\u003cp>\u003cstrong>On his efforts to improve existing American food crops\u003c/strong>\u003c/p>\n\u003cp>In the late 19th century, American beer was not very good. Germany had been brewing beer for centuries. Fairchild went to Bavaria to find better hops to brew better beer. Now, Germany knew it had great hops and had dogs guarding the hops fields at night.\u003c/p>\n\u003cp>Fairchild could have stolen some of the hops, but he sees this as an opportunity for diplomacy. He befriends the growers, drinks with them in the beer hall, and eventually one of them says, 'I'll give you some hops but you can't tell anyone and you have to leave tomorrow.'\u003c/p>\n\u003cfigure id=\"attachment_125151\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85.jpg\" alt=\"To acquire hops in Bavaria in 1901, Fairchild resorted to flattery. He took this portrait of a Bavarian beer brewer to cajole the man into giving him hops. The plan worked and Fairchild's hops enriched American beermakers in the years before Prohibition.\" width=\"1500\" height=\"881\" class=\"size-full wp-image-125151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-800x470.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-768x451.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-1020x599.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-1180x693.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-960x564.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-240x141.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-375x220.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/07754-012_custom-57b568e1238528da60aae8aaf938b7d3c579c306-s1500-c85-520x305.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">To acquire hops in Bavaria in 1901, Fairchild resorted to flattery. He took this portrait of a Bavarian beer brewer to cajole the man into giving him hops. The plan worked and Fairchild's hops enriched American beermakers in the years before Prohibition. \u003ccite>(David Fairchild/Fairchild Tropical Botanical Garden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the role of foods as immigrants in America\u003c/strong>\u003c/p>\n\u003cp>Apples come from Kahzakstan, bananas come from New Guinea, pineapples from Brazil, and the oranges and lemons that have fueled the economies of Florida and California? They originated in China ... Almost every food we eat is an immigrant.\u003c/p>\n\u003cfigure id=\"attachment_125153\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85.jpg\" alt=\"While visiting the grand canal of Venice in 1898, Fairchild photographed the fresh fruits and vegetables that were the earlier conquests of European plant explorers who brought them back from the New World. Items like tomatoes, onions, and squashes, like those pictured here, became central ingredients in Italian cooking.\" width=\"1500\" height=\"1225\" class=\"size-full wp-image-125153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-800x653.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-768x627.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-1020x833.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-1180x964.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-960x784.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-375x306.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/10876-077_custom-90fad5d1f3baa45ece194b5972ceb897fea72132-s1500-c85-520x425.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">While visiting the grand canal of Venice in 1898, Fairchild photographed the fresh fruits and vegetables that were the earlier conquests of European plant explorers who brought them back from the New World. Items like tomatoes, onions, and squashes, like those pictured here, became central ingredients in Italian cooking. \u003ccite>(David Fairchild/Fairchild Tropical Botanical Garden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Smokey Baer, Jolie Myers, and April Fulton contributed to this report.\u003c/em>\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125135/like-lemons-quinoa-thank-this-food-explorer-for-bringing-them-to-your-plate",
"authors": [
"byline_bayareabites_125135"
],
"categories": [
"bayareabites_2254",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_358"
],
"tags": [
"bayareabites_14142",
"bayareabites_16060"
],
"featImg": "bayareabites_125136",
"label": "source_bayareabites_125135"
},
"bayareabites_125119": {
"type": "posts",
"id": "bayareabites_125119",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125119",
"score": null,
"sort": [
1519064590000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1519064590,
"format": "standard",
"disqusTitle": "Scientists Develop A Way To Use A Smartphone To Prevent Food Poisoning",
"title": "Scientists Develop A Way To Use A Smartphone To Prevent Food Poisoning",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food scientists at the University of Massachussetts Amherst have come up with a technique they say could make it a lot easier to avoid food poisoning.\u003c/p>\n\u003cp>The main piece of equipment? Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "125119 https://ww2.kqed.org/bayareabites/?p=125119",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/02/19/scientists-develop-a-way-to-use-a-smartphone-to-prevent-food-poisoning/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 475,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1519064590,
"excerpt": "A microscope that clips on to your phone's camera can detect bacteria, such as salmonella or E. coli, even in tiny amounts. But the technology can't yet distinguish between good and bad bacteria.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A microscope that clips on to your phone's camera can detect bacteria, such as salmonella or E. coli, even in tiny amounts. But the technology can't yet distinguish between good and bad bacteria.",
"title": "Scientists Develop A Way To Use A Smartphone To Prevent Food Poisoning | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scientists Develop A Way To Use A Smartphone To Prevent Food Poisoning",
"datePublished": "2018-02-19T10:23:10-08:00",
"dateModified": "2018-02-19T10:23:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "scientists-develop-a-way-to-use-a-smartphone-to-prevent-food-poisoning",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=584526195&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Karen Brown, \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">New England Public Radio\u003c/a>, NPR Food",
"nprStoryDate": "Mon, 19 Feb 2018 07:00:21 -0500",
"nprLastModifiedDate": "Mon, 19 Feb 2018 07:00:21 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/02/19/584526195/scientists-develop-a-way-to-use-a-smartphone-to-prevent-food-poisoning?ft=nprml&f=584526195",
"nprImageAgency": "New England Public Radio",
"nprImageCredit": "Karen Brown",
"source": "Politics, Activism, Food Safety",
"nprStoryId": "584526195",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 19 Feb 2018 07:00:00 -0500",
"path": "/bayareabites/125119/scientists-develop-a-way-to-use-a-smartphone-to-prevent-food-poisoning",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food scientists at the University of Massachussetts Amherst have come up with a technique they say could make it a lot easier to avoid food poisoning.\u003c/p>\n\u003cp>The main piece of equipment? Your smartphone.\u003c/p>\n\u003cp>Currently, to identify the bacteria that can get you sick, like E. coli or salmonella, food scientists often use DNA testing.\u003c/p>\n\u003cp>They obtain samples from, say, raw spinach or chicken skin, by rinsing the food and collecting a tiny bit of bacteria from the water. Then they let that bacteria multiply over 24 hours to get a big enough sample.\u003c/p>\n\u003cp>All this takes time and specialized equipment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Bacteria can be in the very, very low numbers, and cause illness,\" said UMass microbiologist Lynne McLandsborough. \"So that detection needs to detect low numbers.\"\u003c/p>\n\u003cp>McLandsborough is working with UMass food science professor Lili He on what they say is a much simpler — and more accessible — tool to detect harmful bacteria in food: a smartphone app that uses a $30 microscope attachment.\u003c/p>\n\u003cp>The device works in conjunction with a chemically-coated chip that binds to bacteria, even in tiny amounts.\u003c/p>\n\u003cp>Dipping the chip into contaminated water for half an hour will reveal bacteria, as Adam Salhaney, an undergraduate in He's lab, demonstrated.\u003c/p>\n\u003cp>\"You can take this ... microscope attachment for any smart phone,\" Salhaney said, gripping the iPhone 7 they use as a prototype, \"and you can clip it right onto the camera.\"\u003c/p>\n\u003cp>After pointing the microscope at a gold chip they'd coated with salmonella, Salhaney enlarged an image with a number of black dots set against the gold background of the chip. The dots were bacteria.\u003c/p>\n\u003cp>Since his hand was shaking a bit, Salhaney had to work to get the image into focus. \"But I think the average consumer will be able to figure it out without much trouble,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_125121\" class=\"wp-caption aligncenter\" style=\"max-width: 1165px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg\" alt=\"To detect bacteria, a microscope attachment clips right on to the phone's camera.\" width=\"1165\" height=\"874\" class=\"size-full wp-image-125121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0.jpg 1165w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/smartphone2-2c1c18ee7f275de89f127627fa89a139e40b62a0-520x390.jpg 520w\" sizes=\"(max-width: 1165px) 100vw, 1165px\">\u003cfigcaption class=\"wp-caption-text\">To detect bacteria, a microscope attachment clips right on to the phone's camera. \u003ccite>(Karen Brown/New England Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They hope consumers will eventually buy the testing kit for their own kitchens. It could also prove useful after natural disasters to test drinking water.\u003c/p>\n\u003cp>The UMass scientists say several food-processing companies have contacted them since the research went public last month. But it's still several years away from market.\u003c/p>\n\u003cp>\"Right now, this is really preliminary,\" said McLandsborough. \"We can detect bacteria with the iPhone, but we don't know if they're pathogenic — if they're harmful bacteria or good bacteria.\"\u003c/p>\n\u003cp>She said they're trying to develop a technique that will identify the exact type of bacteria.\u003c/p>\n\u003cp>In the meantime, for her own food safety, McLandsborough avoids raw sprouts and raw oysters, and cooks her hamburgers to medium.\u003c/p>\n\u003cp>\u003cem>A version of \u003ca href=\"http://nepr.net/post/scientists-develop-smartphone-app-prevent-food-poisoning#stream/0\">this story\u003c/a> first appeared on New England Public Radio, where Karen Brown is a senior reporter.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://nepr.net/\">New England Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125119/scientists-develop-a-way-to-use-a-smartphone-to-prevent-food-poisoning",
"authors": [
"byline_bayareabites_125119"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_11456",
"bayareabites_13078",
"bayareabites_16059"
],
"featImg": "bayareabites_125120",
"label": "source_bayareabites_125119"
},
"bayareabites_125102": {
"type": "posts",
"id": "bayareabites_125102",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "125102",
"score": null,
"sort": [
1518815057000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1518815057,
"format": "standard",
"disqusTitle": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \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",
"disqusIdentifier": "125102 https://ww2.kqed.org/bayareabites/?p=125102",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/02/16/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 855,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1518815057,
"excerpt": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sure, a cup of California-grown coffee sells for about $18 a cup, but people are buying it. The niche industry is booming with no signs of slowing, and the state's farmers still can't meet demand.",
"title": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eureka! California-Grown Coffee Is Becoming The State's Next Gold Mine",
"datePublished": "2018-02-16T13:04:17-08:00",
"dateModified": "2018-02-16T13:04:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=585409126&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 16 Feb 2018 13:01:22 -0500",
"nprLastModifiedDate": "Fri, 16 Feb 2018 13:01:22 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2018/02/16/585409126/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine?ft=nprml&f=585409126",
"nprImageAgency": "Good Land Organics",
"nprImageCredit": "Matthew Christopher Miller",
"nprStoryId": "585409126",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 16 Feb 2018 13:01:00 -0500",
"path": "/bayareabites/125102/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In most coffee shops, you can choose a cup of joe brewed with beans from countries like Ethiopia, Colombia, Costa Rica and Yemen. Now, a new crop of coffee growers is working to get coffee brewed from California-grown beans included on those menus.\u003c/p>\n\u003cp>When Mark Gaskell moved to California after working in coffee-growing regions in Central America, he noticed coffee plants growing in gardens and wondered if large-scale production was an option.\u003c/p>\n\u003cp>In 2001, Gaskell, farm advisor for the University of California Cooperative Extension, established transplants and discovered that the sub-tropical plants could thrive in the Golden State. He recruited Jay Ruskey of \u003ca href=\"https://goodlandorganics.com\">Good Land Organics\u003c/a> to help with trials, hoping coffee could be a valuable niche crop to help sustain small farms.\u003c/p>\n\u003cp>Ruskey started growing coffee in 2002 on his Santa Barbara, Calif., farm and quickly became a passionate coffee farmer.\u003c/p>\n\u003cp>\"We learned that we had the ability to grow very good coffee with a very unique flavor,\" Ruskey explains. \"There is a misconception that you can't grow coffee outside the Tropic of Cancer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local farmers embraced the idea of California coffee and started planting their own crops. The burgeoning state industry now boasts \u003ca href=\"http://ucanr.edu/?blogtag=Coffee&blogasset=96361\">30 farms growing more than 30,000 coffee trees\u003c/a>, according to the University of California's Division of Agriculture and Natural Resources.\u003c/p>\n\u003cp>At least two dozen more farms are expected to begin growing coffee in 2018.\u003c/p>\n\u003cp>Although coffee farms are scattered throughout California, the biggest concentrations are in Santa Barbara and San Diego counties. Most of the farms are fewer than five years old and their beans are just starting to mature. As that happens, Gaskell expects production to double year over year.\u003c/p>\n\u003cp>\"The California coffee industry is growing very quickly,\" he says.\u003c/p>\n\u003cp>Ruskey founded \u003ca href=\"https://www.frinjcoffee.com\">Frinj Coffee\u003c/a> to supply plant materials, provide post-harvest processing and manage sales of California coffee. Last year, the 24-member coffee cooperative harvested 250 pounds of beans. \u003ca href=\"https://bluebottlecoffee.com/store/coffee?utm_medium=adwords&utm_source=google&utm_campaign=201701_bb-coff_maxc_alc_set2&gclid=CjwKCAiAtorUBRBnEiwAfcp_Y7fcbgA66SU3M9A1K7RfAdst5VGeNDWibxYGuVEdzNNTcMKh0A_ViBoCUTgQAvD_BwE\">Blue Bottle Coffee\u003c/a> purchased the entire crop.\u003c/p>\n\u003cp>Blue Bottle coffee buyer Charlie Habegger paid a premium for the beans — $60 per pound compared with $20 per pound for Hawaiian-grown beans and $5 per pound (or less) for coffee beans imported from Ethiopia — and introduced it in cafes in California, New York, Boston, Miami and Washington, D.C.\u003c/p>\n\u003cp>A single cup sold for $18. The coffee sold out within two weeks.\u003c/p>\n\u003cp>Ruskey visited four different Blue Bottle cafes before finding a location where California coffee was still available.\u003c/p>\n\u003cp>\"Curiosity was the number one factor that made people want to try it,\" Habegger says. \"Having coffee produced in [mainland] America is almost too good to believe.\"\u003c/p>\n\u003cp>The price might seem steep — especially given that a tall Pike Place Roast at Starbucks \u003ca href=\"https://www.starbucks.com/smooth\">retails for $1.50\u003c/a> — but it's not the most expensive coffee on the market.\u003c/p>\n\u003cp>Hacienda La Esmeralda made \u003ca href=\"https://dailycoffeenews.com/2017/07/26/record-coffee-earns-601-per-pound-at-best-of-panama-auction/\">headlines\u003c/a> last year when it sold for $601 per pound at auction, the highest price ever paid for green coffee. \u003ca href=\"https://www.klatchroasting.com/search?q=esmeralda\">Klatch Coffee\u003c/a> in Rancho Cucamonga, Calif., sold the record-breaking coffee for $55 per cup.\u003c/p>\n\u003cp>Even Starbucks has introduced premium-priced coffees. Some brews from \u003ca href=\"https://www.starbucksreserve.com\">Starbucks Reserve\u003c/a>, a collection of rare, small-batch coffees served in its special reserve stores in Seattle, New York, Chicago, Milan, Tokyo and Shanghai, \u003ca href=\"https://www.reuters.com/article/us-starbucks-premium/starbucks-courts-millennials-with-10-coffee-at-new-reserve-bars-idUSKBN13W078\">reportedly\u003c/a> retail for $10 per cup.\u003c/p>\n\u003cp>Thanks to higher costs for land and labor in California, Habegger notes that the profit margins on a pound of coffee are the same in California as conventional coffee-growing regions like Ethiopia and Mexico, where production costs are much lower. The rationale doesn't prevent sticker shock.\u003c/p>\n\u003cp>\"To people that are used to drinking cheap coffee, it might seem like an abomination,\" he says. \"But, relative to all of the other things we're willing to spend $18 on — like a glass of wine or small-batch bourbon — investing in the memorable flavor experience of a great cup of coffee is worth it.\"\u003c/p>\n\u003cp>The California farmers growing coffee think it's worth it, too.\u003c/p>\n\u003cp>Avocado growers like Andy Mullins of Mullins Family Farm in Temecula are among the most enthusiastic coffee farmers.\u003c/p>\n\u003cp>Mullins planted 1,000 coffee trees under the canopies of the avocado trees on his 4-acre farm. The fertilizer and irrigation needs of both crops are the same, but coffee produces a superior profit. Farmers earn about\u003ca href=\"http://www.californiaavocadogrowers.com/industry/pounds-and-dollars-variety\"> 37 cents per pound of avocados, \u003c/a>according to the California Avocado Commission.\u003c/p>\n\u003cp>\"Specialty coffee sells for $60 to $600 per pound; there is not another specialty crop that produces that kind of result,\" he explains. \"The market has embraced a retail price that has allowed coffee production in California.\"\u003c/p>\n\u003cp>Even though the number of California coffee growers is expanding rapidly, Gaskell is confident that the drink's continued status as a specialty crop will keep prices stable for farmers.\u003c/p>\n\u003cp>\"The market is so huge compared to the volume we have,\" he says. \"It's going to be a very long time before we can even begin to meet the demand.\"\u003c/p>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/125102/eureka-california-grown-coffee-is-becoming-the-states-next-gold-mine",
"authors": [
"byline_bayareabites_125102"
],
"categories": [
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_358",
"bayareabites_60",
"bayareabites_1248"
],
"tags": [
"bayareabites_250",
"bayareabites_125"
],
"featImg": "bayareabites_125103",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"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": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"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.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=science": {
"isFetching": false,
"latestQuery": {
"from": 144,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 418,
"relation": "eq"
},
"items": [
"bayareabites_125604",
"bayareabites_125519",
"bayareabites_125460",
"bayareabites_125452",
"bayareabites_125425",
"bayareabites_125412",
"bayareabites_125392",
"bayareabites_125369",
"bayareabites_125357",
"bayareabites_125135",
"bayareabites_125119",
"bayareabites_125102"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_science": {
"isLoading": true
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"source_bayareabites_125604": {
"type": "terms",
"id": "source_bayareabites_125604",
"meta": {
"override": true
},
"name": "Urban Farming",
"link": "https://www.kqed.org/bayareabites/category/gardening-and-urban-farming",
"isLoading": false
},
"source_bayareabites_125519": {
"type": "terms",
"id": "source_bayareabites_125519",
"meta": {
"override": true
},
"name": "Sustainability, Environment, Climate Change",
"link": "https://www.kqed.org/bayareabites/category/sustainability",
"isLoading": false
},
"source_bayareabites_125425": {
"type": "terms",
"id": "source_bayareabites_125425",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://www.kqed.org/bayareabites/category/health-and-nutrition",
"isLoading": false
},
"source_bayareabites_125392": {
"type": "terms",
"id": "source_bayareabites_125392",
"meta": {
"override": true
},
"name": "Politics, Activism, Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_125135": {
"type": "terms",
"id": "source_bayareabites_125135",
"meta": {
"override": true
},
"name": "Food History and Celebrities",
"link": "https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/",
"isLoading": false
},
"source_bayareabites_125119": {
"type": "terms",
"id": "source_bayareabites_125119",
"meta": {
"override": true
},
"name": "Politics, Activism, Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_10566": {
"type": "terms",
"id": "bayareabites_10566",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "backyard chickens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "backyard chickens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5020,
"slug": "backyard-chickens",
"isLoading": false,
"link": "/bayareabites/tag/backyard-chickens"
},
"bayareabites_3702": {
"type": "terms",
"id": "bayareabites_3702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban chickens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban chickens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2447,
"slug": "urban-chickens",
"isLoading": false,
"link": "/bayareabites/tag/urban-chickens"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_15351": {
"type": "terms",
"id": "bayareabites_15351",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15351",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99681,
"slug": "recycling",
"isLoading": false,
"link": "/bayareabites/tag/recycling"
},
"bayareabites_10489": {
"type": "terms",
"id": "bayareabites_10489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chinook salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chinook salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4943,
"slug": "chinook-salmon",
"isLoading": false,
"link": "/bayareabites/tag/chinook-salmon"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_16070": {
"type": "terms",
"id": "bayareabites_16070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "robot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "robot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100400,
"slug": "robot",
"isLoading": false,
"link": "/bayareabites/tag/robot"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_11215": {
"type": "terms",
"id": "bayareabites_11215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diabetes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diabetes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5674,
"slug": "diabetes",
"isLoading": false,
"link": "/bayareabites/tag/diabetes"
},
"bayareabites_663": {
"type": "terms",
"id": "bayareabites_663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 628,
"slug": "diet",
"isLoading": false,
"link": "/bayareabites/tag/diet"
},
"bayareabites_16069": {
"type": "terms",
"id": "bayareabites_16069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prediabetes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prediabetes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100399,
"slug": "prediabetes",
"isLoading": false,
"link": "/bayareabites/tag/prediabetes"
},
"bayareabites_16068": {
"type": "terms",
"id": "bayareabites_16068",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16068",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonic burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonic burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100398,
"slug": "sonic-burger",
"isLoading": false,
"link": "/bayareabites/tag/sonic-burger"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_965": {
"type": "terms",
"id": "bayareabites_965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new orleans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new orleans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 875,
"slug": "new-orleans",
"isLoading": false,
"link": "/bayareabites/tag/new-orleans"
},
"bayareabites_11875": {
"type": "terms",
"id": "bayareabites_11875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "racism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "racism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6337,
"slug": "racism",
"isLoading": false,
"link": "/bayareabites/tag/racism"
},
"bayareabites_16066": {
"type": "terms",
"id": "bayareabites_16066",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16066",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tunde Way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tunde Way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100396,
"slug": "tunde-way",
"isLoading": false,
"link": "/bayareabites/tag/tunde-way"
},
"bayareabites_16064": {
"type": "terms",
"id": "bayareabites_16064",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16064",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thirst",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thirst Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100394,
"slug": "thirst",
"isLoading": false,
"link": "/bayareabites/tag/thirst"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_14142": {
"type": "terms",
"id": "bayareabites_14142",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14142",
"found": true
},
"relationships": {},
"featImg": null,
"name": "botany",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "botany Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8618,
"slug": "botany",
"isLoading": false,
"link": "/bayareabites/tag/botany"
},
"bayareabites_16060": {
"type": "terms",
"id": "bayareabites_16060",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16060",
"found": true
},
"relationships": {},
"featImg": null,
"name": "David Fairchild",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "David Fairchild Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100390,
"slug": "david-fairchild",
"isLoading": false,
"link": "/bayareabites/tag/david-fairchild"
},
"bayareabites_11456": {
"type": "terms",
"id": "bayareabites_11456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5917,
"slug": "bacteria",
"isLoading": false,
"link": "/bayareabites/tag/bacteria"
},
"bayareabites_13078": {
"type": "terms",
"id": "bayareabites_13078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food poisoning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food poisoning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7541,
"slug": "food-poisoning",
"isLoading": false,
"link": "/bayareabites/tag/food-poisoning"
},
"bayareabites_16059": {
"type": "terms",
"id": "bayareabites_16059",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "smartphone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "smartphone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100389,
"slug": "smartphone",
"isLoading": false,
"link": "/bayareabites/tag/smartphone"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
