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"content": "\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>For about \u003ca href=\"http://money.cnn.com/galleries/2008/fsb/0807/gallery.most_expensive_foods.fsb/5.html\">$150 per pound\u003c/a>, dedicated carnivores and food connoisseurs alike can get their forks on a luxury: Wagyu beef. Its trademark marbled flesh and soft texture have launched the meat into caviar-like status. And because its fat has a melting point lower than the average human body temperature, it \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths\">melts in your mouth\u003c/a>. The vast majority of the beef comes from Japanese Black cattle.\u003c/p>\n\u003cp>Part of its allure is the smell — a unique sweet, coconut-like aroma. New research from the \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02843\">\u003cem>Journal of Agricultural and Food Chemistry\u003c/em>\u003c/a>\u003cem> \u003c/em>pinpoints 16 compounds that give it this distinct smell, 10 of which are newly associated with the meat. The strongest element: compounds derived from fatty acid.\u003c/p>\n\u003cp>Satsuki Inagaki, the lead author, says that while the smell of the beef is important, scientists weren't sure what was behind it. The paper points out that a previous study identified one compound that that played a large role in the beef's smell, but that there was a potential flaw in the study: the meat wasn't cooked to an optimal temperature.\u003c/p>\n\u003cp>In the recent research, conducted through \u003ca href=\"http://www.ogawa.net/english/\">Ogawa & Company, Ltd.\u003c/a>, the researchers analyzed several beef samples — along with Wagyu they looked at grass-fed Australian beef and U.S. beef as comparisons.\u003c/p>\n\u003cp>Alone, these compounds are not necessarily special. Inagaki says that some are also found in foods like tea, beer, citrus fruits, fennel and peanuts. The paper explains that one compound is associated with egg whites, and another with cooked chicken. What sets Wagyu beef apart from other foods, Inagaki explains, is the balance of these compounds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The largest contributor to the Wagyu smell is a compound derived from fatty acid. There's some logic to this — there's a lot of fat in Wagyu beef. Looking at the flesh, or a photo of it at least, you can see flecks of fat in the meat. \u003ca href=\"https://nfs.tamu.edu/people/smith-stephen-b/\">Stephen Smith\u003c/a>, Texas A&M professor of meat science says, \"To me, it's a sea of white with a few flecks of red.\" Smith explains that the cattle are bred and raised to have 30 to 40 percent fat in the muscle. He says that typical U.S. beef won't even come close to that.\u003c/p>\n\u003cp>Iowa State University professor of animal science \u003ca href=\"http://www.ans.iastate.edu/people/joseph-sebranek\">Joseph Sebranek\u003c/a> explains, \"It's a genetic trait of these particular breeds of cattle to lay down more fat and give a different fatty acid composition.\"\u003c/p>\n\u003cp>Smith adds that it's also partially dietary — the animals are typically fed corn and are kept alive longer than other types of cattle. High quality U.S. beef is from animals likely fed for 16 to 18 months, he says, while Wagyu beef is fed for at least 30 months.\u003c/p>\n\u003cp>If you're trying to sink your teeth into this beef in the U.S., good luck. Wagyu, Smith says, means \"Japanese style cattle,\" and hails from four Japanese breeds. There is \"\u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu\u003c/a>\" from exported Japanese cattle, but it's difficult to say just \u003ca href=\"https://www.forbes.com/sites/larryolmsted/2012/04/19/kobe-and-wagyu-beef-final-thoughts-and-clarifications/2/#e75b243493a6\">how purely Wagyu\u003c/a> it is.\u003c/p>\n\u003cp>You also might see it referred to as \"Kobe beef\" in the U.S., which is actually a \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths\">specific type of Wagyu beef\u003c/a> produced only in a particular area of Japan. It's unlikely you'll find it in the U.S. — there are only about \u003ca href=\"http://www.cnn.com/travel/article/cnngo-japan-beef-wagyu/index.html\">3,000 cattle\u003c/a> each year that are certifiable Kobe beef, and until 2012, it wasn't shipped outside of Japan.\u003c/p>\n\u003cp>Why do you see restaurants advertising Kobe burgers then? Forbes.com writer Larry Olmstead wrote a \u003ca href=\"https://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/#408140f664c6\">popular series on Kobe beef\u003c/a>. He explained on \u003cem>All Things Considered\u003c/em> that under U.S. law, there \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=151153503\">aren't any specific rules\u003c/a> as to what qualifies as Kobe beef, \"so we can call pretty much anything we want Kobe.\"\u003c/p>\n\u003cp>To catch a whiff of this aromatic beef and a taste of its fatty acid, your best bet is probably to go to Japan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For about \u003ca href=\"http://money.cnn.com/galleries/2008/fsb/0807/gallery.most_expensive_foods.fsb/5.html\">$150 per pound\u003c/a>, dedicated carnivores and food connoisseurs alike can get their forks on a luxury: Wagyu beef. Its trademark marbled flesh and soft texture have launched the meat into caviar-like status. And because its fat has a melting point lower than the average human body temperature, it \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths\">melts in your mouth\u003c/a>. The vast majority of the beef comes from Japanese Black cattle.\u003c/p>\n\u003cp>Part of its allure is the smell — a unique sweet, coconut-like aroma. New research from the \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/acs.jafc.7b02843\">\u003cem>Journal of Agricultural and Food Chemistry\u003c/em>\u003c/a>\u003cem> \u003c/em>pinpoints 16 compounds that give it this distinct smell, 10 of which are newly associated with the meat. The strongest element: compounds derived from fatty acid.\u003c/p>\n\u003cp>Satsuki Inagaki, the lead author, says that while the smell of the beef is important, scientists weren't sure what was behind it. The paper points out that a previous study identified one compound that that played a large role in the beef's smell, but that there was a potential flaw in the study: the meat wasn't cooked to an optimal temperature.\u003c/p>\n\u003cp>In the recent research, conducted through \u003ca href=\"http://www.ogawa.net/english/\">Ogawa & Company, Ltd.\u003c/a>, the researchers analyzed several beef samples — along with Wagyu they looked at grass-fed Australian beef and U.S. beef as comparisons.\u003c/p>\n\u003cp>Alone, these compounds are not necessarily special. Inagaki says that some are also found in foods like tea, beer, citrus fruits, fennel and peanuts. The paper explains that one compound is associated with egg whites, and another with cooked chicken. What sets Wagyu beef apart from other foods, Inagaki explains, is the balance of these compounds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The largest contributor to the Wagyu smell is a compound derived from fatty acid. There's some logic to this — there's a lot of fat in Wagyu beef. Looking at the flesh, or a photo of it at least, you can see flecks of fat in the meat. \u003ca href=\"https://nfs.tamu.edu/people/smith-stephen-b/\">Stephen Smith\u003c/a>, Texas A&M professor of meat science says, \"To me, it's a sea of white with a few flecks of red.\" Smith explains that the cattle are bred and raised to have 30 to 40 percent fat in the muscle. He says that typical U.S. beef won't even come close to that.\u003c/p>\n\u003cp>Iowa State University professor of animal science \u003ca href=\"http://www.ans.iastate.edu/people/joseph-sebranek\">Joseph Sebranek\u003c/a> explains, \"It's a genetic trait of these particular breeds of cattle to lay down more fat and give a different fatty acid composition.\"\u003c/p>\n\u003cp>Smith adds that it's also partially dietary — the animals are typically fed corn and are kept alive longer than other types of cattle. High quality U.S. beef is from animals likely fed for 16 to 18 months, he says, while Wagyu beef is fed for at least 30 months.\u003c/p>\n\u003cp>If you're trying to sink your teeth into this beef in the U.S., good luck. Wagyu, Smith says, means \"Japanese style cattle,\" and hails from four Japanese breeds. There is \"\u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu\u003c/a>\" from exported Japanese cattle, but it's difficult to say just \u003ca href=\"https://www.forbes.com/sites/larryolmsted/2012/04/19/kobe-and-wagyu-beef-final-thoughts-and-clarifications/2/#e75b243493a6\">how purely Wagyu\u003c/a> it is.\u003c/p>\n\u003cp>You also might see it referred to as \"Kobe beef\" in the U.S., which is actually a \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/kobe-wagyu-steak-myths\">specific type of Wagyu beef\u003c/a> produced only in a particular area of Japan. It's unlikely you'll find it in the U.S. — there are only about \u003ca href=\"http://www.cnn.com/travel/article/cnngo-japan-beef-wagyu/index.html\">3,000 cattle\u003c/a> each year that are certifiable Kobe beef, and until 2012, it wasn't shipped outside of Japan.\u003c/p>\n\u003cp>Why do you see restaurants advertising Kobe burgers then? Forbes.com writer Larry Olmstead wrote a \u003ca href=\"https://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/#408140f664c6\">popular series on Kobe beef\u003c/a>. He explained on \u003cem>All Things Considered\u003c/em> that under U.S. law, there \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=151153503\">aren't any specific rules\u003c/a> as to what qualifies as Kobe beef, \"so we can call pretty much anything we want Kobe.\"\u003c/p>\n\u003cp>To catch a whiff of this aromatic beef and a taste of its fatty acid, your best bet is probably to go to Japan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shark Fin Trade Faces Troubled Waters As Global Pressure Mounts",
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"content": "\u003cp>At many Chinese restaurants in the United States, there's a special dish called shark fin soup. It's expensive — a delicacy and status symbol in Chinese culture that's served during banquets.\u003c/p>\n\u003cp>The soup is a hotly debated item in both the scientific and political communities, and it's illegal in 12 states, including Hawaii, Illinois and Texas.\u003c/p>\n\u003cp>Now, Congress is once again considering a federal ban on the shark fin trade.\u003c/p>\n\u003cp>Two bipartisan bills, \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/1456\">one in the House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793\">one in the Senate\u003c/a>, would make it illegal to possess, buy, sell or transport shark fins in the United States. \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/5584/text\">House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/3095/all-actions?overview=closed%23tabs\">Senate\u003c/a> politicians introduced similar bills last year, but they didn't make it out of committee.\u003c/p>\n\u003cp>The new Senate bill \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793/text\">asserts that\u003c/a> many shark populations are in peril worldwide, and that some fishermen harvest shark fins by finning, a \"cruel practice in which the fins of a shark are cut off\" on a ship at sea, and the rest of the animal is \"then thrown back into the water to drown, starve or die a slow death.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X13000055?via%253Dihub\">2013 study\u003c/a> in the journal \u003cem>Marine Policy\u003c/em> estimates that between 63 and 273 million sharks are killed each year, including those killed for their fins.\u003c/p>\n\u003cp>But not all scientists agree that banning shark fins would be the way to protect sharks. Last month, two marine biologists wrote in\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\"> \u003c/a>\u003cem>\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\">Marine Policy\u003c/a>\u003c/em> that a ban would not prevent sharks from being killed worldwide.\u003c/p>\n\u003cp>David Shiffman, a marine biologist who co-wrote the article, studies sharks at Simon Fraser University in British Columbia, Canada. He says that shark fisheries in the U.S. harvest sharks sustainably, shark finning has \u003ca href=\"https://www.congress.gov/bill/106th-congress/house-bill/5461\">already been banned\u003c/a>, and if the U.S. just withdraws from the shark trade altogether, it'll be harder to encourage other countries to follow the U.S. lead in adopting the same kinds of policies.\u003c/p>\n\u003cp>\"It's a lot easier to say, 'You should do it this way, see we're doing it and it works,' than it is to say, 'You should do it this way, pay no attention to the fact that we're not involved anymore,' \" he says.\u003c/p>\n\u003cp>Scientist Neil Hammerschlag of the University of Miami pushes back on that argument, explaining that the U.S. can only lead by example for countries that have the same resources that the U.S. does, including infrastructure to enforce fisheries management.\u003c/p>\n\u003cp>\"But the same policies would not work in some of the big fishing countries which don't really have the capacity,\" he says.\u003c/p>\n\u003cp>Several conservation groups, including the nonprofit Oceana, \u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">responded to Shiffman's article against the ban in \u003c/a>\u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">Marine Policy\u003c/a>, saying that if the U.S. allows imports of shark fins from countries that don't have sustainable practices, like Myanmar and China, then it is \"complicit in the catch of at-risk species and condoning their lack of finning regulations.\" They say they support the bill because it aims to eliminate U.S. demand for shark fins altogether.\u003c/p>\n\u003cp>Lora Snyder, an Oceana campaign director for responsible fishing and sharks, explains why she thinks the U.S. should just get out of the global fin trade altogether:\u003c/p>\n\u003cp>\"Demand for shark fins is one of the primary drivers of population declines of these species,\" she says, drawing a comparison between shark fins and the ivory trade. It is a global problem, she says, which \"needs a global solution.\"\u003c/p>\n\u003cp>Snyder points out that 150 scientists came out in support of the shark fin ban — in \u003ca href=\"http://usa.oceana.org/sites/default/files/usfintradeban_scientistletter_final.pdf\">an open letter of support\u003c/a>, they called shark conservation \"one of the most pressing biodiversity issues today.\"\u003c/p>\n\u003cp>\"Science is saying sharks are in trouble,\" Snyder says. \"It's necessary to look at policy solutions that are rooted in science through multiple lenses.\"\u003c/p>\n\u003cp>Shelley Clarke is a fisheries management scientist who has studied the shark fin trade in Hong Kong and works with the United Nations' Food and Agriculture Organization. Like Shiffman, she's skeptical of the idea that the U.S. needs to get out of the trade altogether.\u003c/p>\n\u003cp>\"I would rather focus on the point of the kill, which is on the water, determining what the fishermen do with the sharks that are caught on their fishing lines, and making sure that the number of sharks that are killed every year in fisheries is at a sustainable level,\" she says.\u003c/p>\n\u003cp>She works with tuna fisheries to gather better data on how many sharks are caught, which species are most at risk, and how to manage populations through measures like catch limits.\u003c/p>\n\u003cp>\"I think at some point we're going to need to draw a line in the sand and say, 'You can't catch any more sharks than this, because we don't believe the populations can keep pace with that,' \" she says.\u003c/p>\n\u003cp>The shark fin trade is being pressured worldwide, even in China and Hong Kong, a global hub for the trade.\u003c/p>\n\u003cp>Many companies have banned shark fin in their cargo, including shipping giants \u003ca href=\"https://www.wwf.org.hk/en/?15560/Press-release-Sixteen-Top-Global-Shipping-Companies-Have-Committed-to-Stop-Carrying-Shark-Fin-WWF-Hong-Kong-applauds-shipping-companies-effort-to-establish-and-implement--no-shark-fin-carriage-policies\">Maersk\u003c/a> and \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1913815/shark-fin-imports-dealt-another-blow-shipping\">OOCL\u003c/a>, Hong Kong's \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1979329/hong-kong-airlines-cathay-pacific-and-dragonair\">flagship airlines\u003c/a> Cathay Pacific and Dragonair, and \u003ca href=\"http://www.scmp.com/news/hong-kong/economy/article/2089229/chinas-biggest-airline-bans-shark-fin-cargo\">China's biggest airline\u003c/a>, China Southern.\u003c/p>\n\u003cp>Ernest Kao, an environmental reporter in Hong Kong, says these multinational companies are responding to pressure from conservation groups like WildAID and the World Wildlife Fund.\u003c/p>\n\u003cp>He adds that even the Hong Kong government \u003ca href=\"http://www.news.gov.hk/en/categories/environment/html/2013/09/20130913_181957.shtml\">stopped serving shark fin\u003c/a> at official events, partly citing conservation concerns. After the Chinese Communist Party \u003ca href=\"http://www.china.org.cn/china/2013-12/09/content_30837502.htm\">banned shark fin at official dinners in 2013\u003c/a> to fight \"extravagance,\" the trade \u003ca href=\"http://www.scmp.com/news/hong-kong/article/1469412/hong-kong-shark-fin-imports-fall-35pc\">dropped significantly\u003c/a> the following year, though Kao says that drop has mostly leveled off.\u003c/p>\n\u003cp>He says traders he has spoken to are not pleased, but know there's not much they can do.\u003c/p>\n\u003cp>\"Many of these traders actually are feeling the hit,\" Kao says. \"They are expecting demand for shark fin to go down in the long run, so many of them are actually switching to more trade in other seafood or dried marine products.\"\u003c/p>\n\u003cp>But regardless of a ban, Hammerschlag says that \u003ca href=\"http://www.rsmas.miami.edu/news-events/press-releases/2016/study-finds-shark-fins-meat-contain-high-levels-of-neurotoxins-linked-to-al\">eating shark fins or shark meat is a health risk\u003c/a>.\u003c/p>\n\u003cp>\"One thing that I think potentially people should be aware of when it comes to shark fin ... is that they do have toxins in them,\" he says.\u003c/p>\n\u003cp>Sharks are toward the top of the food web, so they have higher levels of mercury and other toxins that have been linked to degenerative diseases such as Alzheimer's and dementia. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Congress is once again considering a federal ban on shark fins, used in soup. But scientists are divided about whether a ban is the best way to protect the creatures, which are imperiled worldwide.",
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"description": "Congress is once again considering a federal ban on shark fins, used in soup. But scientists are divided about whether a ban is the best way to protect the creatures, which are imperiled worldwide.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At many Chinese restaurants in the United States, there's a special dish called shark fin soup. It's expensive — a delicacy and status symbol in Chinese culture that's served during banquets.\u003c/p>\n\u003cp>The soup is a hotly debated item in both the scientific and political communities, and it's illegal in 12 states, including Hawaii, Illinois and Texas.\u003c/p>\n\u003cp>Now, Congress is once again considering a federal ban on the shark fin trade.\u003c/p>\n\u003cp>Two bipartisan bills, \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/1456\">one in the House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793\">one in the Senate\u003c/a>, would make it illegal to possess, buy, sell or transport shark fins in the United States. \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/5584/text\">House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/3095/all-actions?overview=closed%23tabs\">Senate\u003c/a> politicians introduced similar bills last year, but they didn't make it out of committee.\u003c/p>\n\u003cp>The new Senate bill \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793/text\">asserts that\u003c/a> many shark populations are in peril worldwide, and that some fishermen harvest shark fins by finning, a \"cruel practice in which the fins of a shark are cut off\" on a ship at sea, and the rest of the animal is \"then thrown back into the water to drown, starve or die a slow death.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X13000055?via%253Dihub\">2013 study\u003c/a> in the journal \u003cem>Marine Policy\u003c/em> estimates that between 63 and 273 million sharks are killed each year, including those killed for their fins.\u003c/p>\n\u003cp>But not all scientists agree that banning shark fins would be the way to protect sharks. Last month, two marine biologists wrote in\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\"> \u003c/a>\u003cem>\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\">Marine Policy\u003c/a>\u003c/em> that a ban would not prevent sharks from being killed worldwide.\u003c/p>\n\u003cp>David Shiffman, a marine biologist who co-wrote the article, studies sharks at Simon Fraser University in British Columbia, Canada. He says that shark fisheries in the U.S. harvest sharks sustainably, shark finning has \u003ca href=\"https://www.congress.gov/bill/106th-congress/house-bill/5461\">already been banned\u003c/a>, and if the U.S. just withdraws from the shark trade altogether, it'll be harder to encourage other countries to follow the U.S. lead in adopting the same kinds of policies.\u003c/p>\n\u003cp>\"It's a lot easier to say, 'You should do it this way, see we're doing it and it works,' than it is to say, 'You should do it this way, pay no attention to the fact that we're not involved anymore,' \" he says.\u003c/p>\n\u003cp>Scientist Neil Hammerschlag of the University of Miami pushes back on that argument, explaining that the U.S. can only lead by example for countries that have the same resources that the U.S. does, including infrastructure to enforce fisheries management.\u003c/p>\n\u003cp>\"But the same policies would not work in some of the big fishing countries which don't really have the capacity,\" he says.\u003c/p>\n\u003cp>Several conservation groups, including the nonprofit Oceana, \u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">responded to Shiffman's article against the ban in \u003c/a>\u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">Marine Policy\u003c/a>, saying that if the U.S. allows imports of shark fins from countries that don't have sustainable practices, like Myanmar and China, then it is \"complicit in the catch of at-risk species and condoning their lack of finning regulations.\" They say they support the bill because it aims to eliminate U.S. demand for shark fins altogether.\u003c/p>\n\u003cp>Lora Snyder, an Oceana campaign director for responsible fishing and sharks, explains why she thinks the U.S. should just get out of the global fin trade altogether:\u003c/p>\n\u003cp>\"Demand for shark fins is one of the primary drivers of population declines of these species,\" she says, drawing a comparison between shark fins and the ivory trade. It is a global problem, she says, which \"needs a global solution.\"\u003c/p>\n\u003cp>Snyder points out that 150 scientists came out in support of the shark fin ban — in \u003ca href=\"http://usa.oceana.org/sites/default/files/usfintradeban_scientistletter_final.pdf\">an open letter of support\u003c/a>, they called shark conservation \"one of the most pressing biodiversity issues today.\"\u003c/p>\n\u003cp>\"Science is saying sharks are in trouble,\" Snyder says. \"It's necessary to look at policy solutions that are rooted in science through multiple lenses.\"\u003c/p>\n\u003cp>Shelley Clarke is a fisheries management scientist who has studied the shark fin trade in Hong Kong and works with the United Nations' Food and Agriculture Organization. Like Shiffman, she's skeptical of the idea that the U.S. needs to get out of the trade altogether.\u003c/p>\n\u003cp>\"I would rather focus on the point of the kill, which is on the water, determining what the fishermen do with the sharks that are caught on their fishing lines, and making sure that the number of sharks that are killed every year in fisheries is at a sustainable level,\" she says.\u003c/p>\n\u003cp>She works with tuna fisheries to gather better data on how many sharks are caught, which species are most at risk, and how to manage populations through measures like catch limits.\u003c/p>\n\u003cp>\"I think at some point we're going to need to draw a line in the sand and say, 'You can't catch any more sharks than this, because we don't believe the populations can keep pace with that,' \" she says.\u003c/p>\n\u003cp>The shark fin trade is being pressured worldwide, even in China and Hong Kong, a global hub for the trade.\u003c/p>\n\u003cp>Many companies have banned shark fin in their cargo, including shipping giants \u003ca href=\"https://www.wwf.org.hk/en/?15560/Press-release-Sixteen-Top-Global-Shipping-Companies-Have-Committed-to-Stop-Carrying-Shark-Fin-WWF-Hong-Kong-applauds-shipping-companies-effort-to-establish-and-implement--no-shark-fin-carriage-policies\">Maersk\u003c/a> and \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1913815/shark-fin-imports-dealt-another-blow-shipping\">OOCL\u003c/a>, Hong Kong's \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1979329/hong-kong-airlines-cathay-pacific-and-dragonair\">flagship airlines\u003c/a> Cathay Pacific and Dragonair, and \u003ca href=\"http://www.scmp.com/news/hong-kong/economy/article/2089229/chinas-biggest-airline-bans-shark-fin-cargo\">China's biggest airline\u003c/a>, China Southern.\u003c/p>\n\u003cp>Ernest Kao, an environmental reporter in Hong Kong, says these multinational companies are responding to pressure from conservation groups like WildAID and the World Wildlife Fund.\u003c/p>\n\u003cp>He adds that even the Hong Kong government \u003ca href=\"http://www.news.gov.hk/en/categories/environment/html/2013/09/20130913_181957.shtml\">stopped serving shark fin\u003c/a> at official events, partly citing conservation concerns. After the Chinese Communist Party \u003ca href=\"http://www.china.org.cn/china/2013-12/09/content_30837502.htm\">banned shark fin at official dinners in 2013\u003c/a> to fight \"extravagance,\" the trade \u003ca href=\"http://www.scmp.com/news/hong-kong/article/1469412/hong-kong-shark-fin-imports-fall-35pc\">dropped significantly\u003c/a> the following year, though Kao says that drop has mostly leveled off.\u003c/p>\n\u003cp>He says traders he has spoken to are not pleased, but know there's not much they can do.\u003c/p>\n\u003cp>\"Many of these traders actually are feeling the hit,\" Kao says. \"They are expecting demand for shark fin to go down in the long run, so many of them are actually switching to more trade in other seafood or dried marine products.\"\u003c/p>\n\u003cp>But regardless of a ban, Hammerschlag says that \u003ca href=\"http://www.rsmas.miami.edu/news-events/press-releases/2016/study-finds-shark-fins-meat-contain-high-levels-of-neurotoxins-linked-to-al\">eating shark fins or shark meat is a health risk\u003c/a>.\u003c/p>\n\u003cp>\"One thing that I think potentially people should be aware of when it comes to shark fin ... is that they do have toxins in them,\" he says.\u003c/p>\n\u003cp>Sharks are toward the top of the food web, so they have higher levels of mercury and other toxins that have been linked to degenerative diseases such as Alzheimer's and dementia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
"title": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\n\u003cp>https://youtu.be/wEujJtZd9sE\u003c/p>\n\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ",
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"description": "Tim Page, the cofounder of F.E.E.D. Sonoma, donated valuable infrastructure to emergency food efforts in Sonoma County after the fires hit. ",
"title": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals | KQED",
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"headline": "A Food Community Unites to Pay Local Farmers and Feed Fire Evacuees Nourishing, Home-Cooked Meals",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the first Friday after the North Bay fires swept through Sonoma County, displacing an estimated 100,000 people, Tim Page drove from San Francisco to the Salvation Army in Sonoma County with 2,000 fresh, chef-made breakfasts, courtesy of \u003ca href=\"https://www.sffightsfire.com\">SF Fights Fire\u003c/a>, stacked in the back of his company van. The trip was the first of many made over the next two weeks by Page and his employees at \u003ca href=\"http://feedsonoma.com\">F.E.E.D.\u003c/a> Sonoma, a micro-regional produce aggregation and distribution food hub in Sebastopol that functions as a conduit between dozens of small, organic farms and chefs and restaurants across the Bay Area. No matter what’s going on, or how big the scope of a disaster, one thing is for certain: People need to eat.\u003c/p>\n\u003cp>As F.E.E.D.’s cofounder, Page knows the ins-and-outs of delivering large amounts of farm-fresh produce to different drop-off points. Thus, when he was asked to help streamline the connections between farms and the spontaneous kitchens erupting all over Sonoma County to feed fire victims, evacuees, and first responders, Page’s immediately answer was “Yeah, for sure, what else can we do?”\u003c/p>\n\u003cfigure id=\"attachment_122394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg\" alt=\"An employee carries produce to F.E.E.D. Sonoma’s storage area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/FEEDsonomaemployee-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An employee carries produce to F.E.E.D. Sonoma’s storage area. \u003ccite>(Leilani Clark)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its large walk-in refrigerators, storage capability, and fleet of four delivery trucks, F.E.E.D.(short for Farmers Exchange of Earthly Delights) transformed into a hive of volunteer activity. Donations poured in from small family farms and ranches locally and across California, including whole pallets of pastured-raised chickens from \u003ca href=\"http://www.rootdownfarm.org\">Root Down Farm\u003c/a> in Pescadero, and ground beef from \u003ca href=\"http://www.markegardfamily.com\">Markegard Family Grass-Fed\u003c/a>. F.E.E.D. was the hub for all. These ingredients were then delivered to emergency kitchen operations, run by the chefs at \u003ca href=\"http://www.backyardforestville.com\">Backyard\u003c/a>, which prepared and distributed 16,000 meals the week after the fire, along with \u003ca href=\"http://ceresproject.org\">Ceres Community Project,\u003c/a> and \u003ca href=\"https://www.worthourweight.org\">Worth Our Weight\u003c/a>. Page says the “communal” call to action in a time of unprecedented disasters was impossible to refuse.\u003c/p>\n\u003cp>“It was a grassroots, multi-pronged effort” he adds. “Plenty of people around the county started cooking and handing out meals. The initial reaction to the fires was to give—to help.” Ultimately, he adds, it came down to doing what they already knew how to do, but doing it really well and under pressure.\u003c/p>\n\u003cfigure id=\"attachment_122395\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg\" alt=\"Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \" width=\"960\" height=\"960\" class=\"size-full wp-image-122395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/KQEDEmergencyFoodDistro1.-PHOTOCOURTESYOFEVANWIIGjpg-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Josh Norwitt of Wishbone restaurant in Petaluma holds up donated chicken and beef from California ranches. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out in Occidental, a hamlet west of Sebastopol, Kaelyn Ramsden immediately started thinking about access, or lack thereof, to fresh fruits and vegetables in evacuation centers. As the school garden coordinator at Salmon Creek School, she knew the solution lay in procuring produce from the wealth of small farms in Sonoma County. Why should disaster workers in evacuation centers and first responder camps have to rely on canned food imported from across the country to feed people in a place where the support for good, clean, and local food runs strong? First, Ramsden went hyper-local. She harvested as much kale as possible from her own garden, taking it to Ceres Community Kitchen, where volunteers were preparing daily meals for evacuees at Analy High School.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Within a couple of days, Ramsden had coordinated with Page at F.E.E.D. and a crew of volunteers to get the produce donations from farms into pop-up kitchens. It was her way of ensuring that people were getting the good, nourishing food she believed they needed in a time of crisis, as she explains in the video below.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wEujJtZd9sE'\n title='//www.youtube.com/embed/wEujJtZd9sE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>“There is no reason why if you’ve been evacuated from your home that you should be eating cans of beans and pesticide-sprayed garbage,” says Evan Wiig of \u003ca href=\"http://www.caff.org\">The Farmers Guild/CAFF\u003c/a>. “We’re not talking about being snobby. We’re talking about simply providing healthy home-cooked meals to those who are in need. On top of having lost your house and belongings and nearly escaped death and suddenly you throw a bunch of crap in your stomach? The least we can do is provide them a healthy, wholesome meal.”\u003c/p>\n\u003cp>Wiig helped to coordinate food donations during that first chaotic week, as the fires still burned in Sonoma, Napa, and Mendocino counties. People from the culinary world were calling him left and right asking where they could get produce and ingredients. He started calling local farmers asking for donations.\u003c/p>\n\u003cp>“Of course, without a moment’s hesitation every single one of them started showing up to kitchens with deliveries, from \u003ca href=\"http://www.thenewfamilyfarm.com/about/\">New Family Farm\u003c/a> to Red H to \u003ca href=\"http://www.singingfrogsfarm.com\">Singing Frogs\u003c/a>,” says Wiig. At this point, Ramsden stepped up transportation efforts, coordinating volunteers to pick up donations so that time-strapped farmers could get back to the harvest.\u003c/p>\n\u003cp>Still, something wasn’t sitting right. Although farmers were offering donations with zero hesitation, Wiig knew sales were down 50 percent for farmers who already operate on slim margins. One large farmers’ market had been burned out by a fire at the Luther Burbank Center in Santa Rosa, restaurants had shuttered, and people weren’t going out to eat. Farmers were feeling the economic hit.\u003c/p>\n\u003cp>“I’ve learned that part of the recovery effort is to make sure that our local food economy is supported,” says Wiig. “I was personally pretty off-put when George Bush told people to go shopping after 911, but I do recognize that supporting our local economy during times of crisis is just as important as fighting fires.”\u003c/p>\n\u003cp>With the help of Ramsden and farmer Caiti Hachmyer of \u003ca href=\"https://redhfarm.com\">Red H Farm\u003c/a>, Wiig set out to raise enough money on the Sunday after the fires to buy out the produce at the Sebastopol Farmers’ Market. By the end of the day, they’d raised $800 from shoppers and passersby. The money was used to purchase as much produce as possible; Wiig ended up walking out with about $1500 worth of food as farmers gave generously. They took the goods to F.E.E.D. for storage and then loaded it up and drove the next day to \u003ca href=\"http://www.franchettis.com\">Franchetti’s\u003c/a> in Santa Rosa, where chef and owner John Franchetti roasted the vegetables (the restaurant didn’t have gas at the time) to be used in give-away meals.\u003c/p>\n\u003cfigure id=\"attachment_122392\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg\" alt=\"Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/EvanWiigPHOTOCREDITTIMPAGE-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Evan Wiig of The Farmers Guild with produce donations at FEED Sonoma. \u003ccite>(Tim Page)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wiig then turned to the owners of local restaurants Lowell’s and Handline, who had asked how they could help with fire relief. Wiig asked them to help raise funds for what he had dubbed the “farm-to-emergency pipeline.” They managed to raise $10,000 in donations through Thursday night dinner sales. This money allowed F.E.E.D. to purchase food for emergency kitchen operations directly from local farms.\u003c/p>\n\u003cp>These donations were invaluable according to Heather Irwin, a food writer at The Press Democrat and Sonoma Magazine. Irwin launched \u003ca href=\"http://sonomafamilymeal.org\">Sonoma Family Meal\u003c/a>, a roving chef-managed disaster kitchen, while evacuated from her own home in Santa Rosa. They served 70,000 meals in October.\u003c/p>\n\u003cp>“The idea was for chefs to create local and organic-sourced meals to take home, amazing food that nourished people and had dignity to it,” says Irwin. The produce from the Sebastopol Farmers’ Market buy-out went to Sonoma Family Meal’s operation at Franchetti’s. Some went directly to the kitchen to be roasted for the night’s meals. The rest—squash, carrots, potatoes, onions—was parsed into bags to be handed out to those in need.\u003c/p>\n\u003cfigure id=\"attachment_122396\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg\" alt=\"Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers.\" width=\"960\" height=\"720\" class=\"size-full wp-image-122396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/SonomaFamilyMealPHOTOCOURTESYOFEVANWIIG-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Heather Irwin (middle) with Evan Wiig (second from right), Kaelyn Ramsden (far right) and other Sonoma Family Meal volunteers. \u003ccite>(Evan Wiig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from Franchetti, volunteer chefs included Josh Silvers, Doug Keane, Santa Rosa Junior College culinary program staff and students, Mark Stark, and Miriam Donaldson, the co-owner of \u003ca href=\"http://www.wishbonepetaluma.com\">Wishbone \u003c/a>restaurant, who ran the kitchen for three full weeks. Volunteers and donations have dwindled and money is running out, but Irwin wants to keep the popular meal distribution program going for as long as possible. The wildfires may be contained, but thousands are still displaced and the rebuilding process hasn’t even begun.\u003c/p>\n\u003cp>“These are people who’ve lost everything,” says Irwin. “One woman told me she hadn’t eaten in two days. Another woman, who had lost her home and still managed to come in and volunteer, told me: ‘Getting a meal from you guys was the most comforting thing we had. We had no kitchen, no home, we were scared. We got this meal and it was so loving.’”\u003c/p>\n\u003cp>As Evan Wiig puts it, Sonoma County already had a fairly well-connected food and farming system before the fires: That unity bore fruit under the pressure of sudden disaster. For his part, the coming together out of devastation has bolstered Tim Page’s desire to build infrastructure that strengthens the local food system by helping small farmers to distribute and sell their products. In fact, the post-fire unity between farmers, chefs, food system advocates, and food justice organizers has left him energized and ready for the next best steps.\u003c/p>\n\u003cp>“It’s almost like I have no choice but to be optimistic,” says Page. “The events of the last month can be a foundation for what we build together, moving forward,” says Page. “It’s not like we can just say, that was amazing—now that’s done. There will be many opportunities to use this particular situation as a foundation.” \u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Read more stories from KQED Arts and KQED Food about North Bay fire heroism, resilience and recovery at \u003ca href=\"https://ww2.kqed.org/arts/series/up-from-the-ashes/\">Up From The Ashes - Rising From the North Bay Fires\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"title": "Despite Heavy Losses From Fires, North Bay Beekeepers Focus on Regeneration",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n",
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"excerpt": "Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ",
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"description": "Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Some North Bay beekeepers lost multiple hives to the North Bay fires, while others saw only behavioral changes in their bees. In the end, everyone was impacted.\u003c/em>\u003c/p>\n\u003cp>On a Monday morning, just a few hours after the most devastating wildfire in California history bore down from Calistoga into the northern edges of Santa Rosa, local apiarist Dewitt Barker received a text from his friend Susy Finzell. She’d had to flee her house in the middle of the night. The house was gone. Most likely, his 25 bee colonies had perished too.\u003c/p>\n\u003cp>Finzell lives on 27 acres of land on the backside of Fountaingrove with views of the Sonoma Valley and the Mayacamas Mountains. For eight years, Barker, the founder of \u003ca href=\"https://www.kisstheflowerhoney.com\">Kiss the Flower Honey Company\u003c/a>, had kept his main apiary there, on “pirate bee ships,” his name for large moveable trailers filled with living and empty bee hives.\u003c/p>\n\u003cp>A few days later, Barker saw the destruction with his own eyes. The entire bee-yard had been reduced to ash. Not a single bee had survived. Nothing remained but cinder blocks and five scorched bee boxes. He cried—a big, chest-heaving cry.\u003c/p>\n\u003cp>“I felt such despair because I didn’t have an opportunity to run over there and try to move them,” he says. “There was no warning by the time the fire swept through. They were gone. It’s like your children; you want to protect these vulnerable creatures.”\u003c/p>\n\u003cfigure id=\"attachment_122182\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1925-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1925-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122181\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1923-new.jpg\" alt=\"The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa.\" width=\"600\" class=\"size-full wp-image-122181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1923-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The post-fire remnants of Barker’s “pirate bee ships” on Suzy Fizell’s property in Santa Rosa. \u003ccite>(Dewitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bees, he says, never had a chance in the face of the ferocious and fast-moving fire, which was propelled by hurricane force winds and reached temperatures high enough to melt glass and hubcaps. Plus, bees communicate through smell. With no warning, and a reluctance to fly out in the middle of the night, the bees were overwhelmed by the smoke, which impeded their usually strong ability to communicate and initiate an emergency response.\u003c/p>\n\u003cfigure id=\"attachment_122180\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1460-new.jpg\" alt=\"DeWitt Barker with his bees in Graton.\" width=\"600\" class=\"size-full wp-image-122180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-768x1022.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1460-new-520x692.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DeWitt Barker with his bees in Graton. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t an easy thing to take in for someone who calls beekeeping his “spiritual practice.” After leaving a career in the music industry, Barker studied beekeeping and queen bee rearing at UC Davis before launching his company in Sonoma County. He describes himself as a treatment-free beekeeper, which means he doesn’t apply \u003ca href=\"http://scientificbeekeeping.com/miticides-2011/\">miticides\u003c/a>, unlike most commercial beekeepers. He also has a deep interest in breeding and genetics, and mourns the loss of a decade of genetics acclimated to that specific location, calling it “a devastating loss of living colonies.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“These were very strong bees at the point that the fires took them out,” says Barker.\u003c/p>\n\u003cfigure id=\"attachment_122178\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_0955-new.jpg\" alt=\"Bees hard at work.\" width=\"600\" class=\"size-full wp-image-122178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-240x426.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-375x666.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_0955-new-520x923.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bees hard at work. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over in the Sonoma Valley, Serge Labesque has been practicing natural beekeeping for twenty years. His unconventional approach to keeping honeybees has brought him notoriety in the North Bay where he teaches classes on natural beekeeping at Santa Rosa Junior College. According to Labesque, who is originally from France, most conventional beekeeping “goes against nature” for the benefit of humans.\u003c/p>\n\u003cp>He handles honeybees like the wild creatures he believes them to be. “I keep the bees in mind,” he says. “Nature knows better than I do as a beekeeper. I try to respect the biology in my approach. I let the bees tell me what to do rather than forcing my intent on them.”\u003c/p>\n\u003cp>Labesque keeps apiaries in four locations near his home in Glen Ellen. His main apiary is at \u003ca href=\"http://oakhillfarm.net\">Oak Hill Farm\u003c/a>, a small, diversified, organic and family-owned farm of Highway 12 near the \u003ca href=\"https://www.egret.org/preserves_bouverie\">Bouverie Wildflower Preserve\u003c/a>. The fires came within a few feet of the hives, but a fire break stopped the flames in their tracks. Everything around them was consumed and turned to ash, but the hives were spared. In what Labesque calls a miracle, the hives have yet to show any physical traces of fire whatsoever, an outcome he attributes to a combination of proximity to fire breaks and plain luck. A “good season” also means that the stores of honey and pollen are abundant.\u003c/p>\n\u003cp>Nonetheless, the bees' behavior indicates subtle negative impacts, perhaps stirred up by the fast-moving wildfire. Most notably, even as stores remain in top condition, the bees have shown signs of stress, mainly displayed as increased aggression. Labesque has discovered severed bee parts— legs and wings—torn away from the bees' bodies when they move too quickly within the hive. He’s also noticed some bees engaged in a behavior called “robbing,” when a strong colony attacks a weaker colony to settle honey.\u003c/p>\n\u003cp>“They are extremely agitated and very defensive much more than normal,” says Labesque. “I attribute that to the density of the smoke.” Despite these worrisome behaviors, he’s optimistic that once the smoke and the odor from burned vegetation and structures subside, the bees will return to normal pre-winter behaviors. They have plenty of food and forage from stands of eucalyptus and coyote brush that survived the fire. He’s not too worried about the bees' stores for the winter. They should have enough.\u003c/p>\n\u003cp>Labesque is encouraging fellow beekeepers to multiply and propagate those bees that make it through the coming winter.\u003c/p>\n\u003cp>“We should multiply the bees that survived the fire and make them available to all the beekeepers who had lost their hives,” he says. “If we don’t do that, we’re going to be opening the door to the introduction bees that aren’t adapted to our local conditions. As we import bees, we import not only genetic material that is unfit to our area, but also new pests and pathogens that harm our bee population.”\u003c/p>\n\u003cp>One animal population that doesn’t get as much attention are local feral bees. Unlike their domesticated cousins, these native pollinators don’t typically keep stores and they live a solitary lifestyle, nesting in holes and leaves on the ground. According to Jon Sevigny, a beekeeper in Napa Valley, the recovery for these bees will be slow.\u003c/p>\n\u003cp>“These colonies that have survived will be in competition for food,” Sevigny said in a statement posted on the \u003ca href=\"https://www.facebook.com/NapaValleyBeekeepers/\">Napa Valley Beekeepers Facebook page.\u003c/a> “A lot of what they’re foraging will be concentrated where there are available food sources, like homes, gardens, and farmland.”\u003c/p>\n\u003cp>Vineyards offer little sustenance to the bees, which means that until replacement plants like lupine spring up, the resources will be slim. But there are ways that people can help the bees rebound. Sevigny recommends planting a diverse assortment of seasonal and winter blooming flowers as bees can travel up to three miles in search of food sources. Rosemary, lavender, mint, and other flowering herbs are popular choices—just make sure they weren’t treated with pesticides or neonicotoids, which have been tied to \u003ca href=\"https://en.wikipedia.org/wiki/Colony_collapse_disorder\">Colony Collapse Disorder\u003c/a>.\u003c/p>\n\u003cp>He also suggests a gentle approach to gardening where leaves and underbrush are allowed to remain in place so as to prove nest locations where feral bees can overwinter. “Bees and more so, native pollinators, have been at this game since time began,” writes Sevigny. “They are resilient and resourceful. They will rebound.”\u003c/p>\n\u003cp>DeWitt Barker, despite the loss of 25 living colonies, shares this positive attitude. With over 60 hives spread throughout Sonoma County, he still has dozens of hives stationed on organic farms and other open spaces in Sebastopol, Graton, and parts of Santa Rosa that were unscathed by the fire.\u003c/p>\n\u003cp>“The bees are building up as we speak,” says Barker about his hives at Blue Lake Farms in east Santa Rosa.”Will, the farmer there, is cover cropping with buckwheat; I’m lucky to know people like him, who are doing the right thing and feeding bees during a time of the year when there is usually no nectar flow going.”\u003c/p>\n\u003cfigure id=\"attachment_122179\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_1165-new.jpg\" alt=\"Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives.\" width=\"600\" class=\"size-full wp-image-122179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_1165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dewitt Barker pulling honeycomb for the farmer’s market from Santa Rosa hives. \u003ccite>(Courtesy of DeWitt Barker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His bees also have strong, locally acclimated genetics, thanks to years of careful breeding. After refreshing his knowledge of queen bee breeding, Barker will work on building up baby colonies from his remaining hives. Urged on by a client, \u003ca href=\"https://www.goodeggs.com/sfbay/welcome/step/zip\">Good Eggs\u003c/a>, the organic grocery delivery service out of San Francisco, Barker is putting together a loan application through \u003ca href=\"https://www.kiva.org\">Kiva,\u003c/a> an online lending platform.\u003c/p>\n\u003cp>It’ll probably take about two years to build back his hives in the hills above Santa Rosa, but he’s up for the challenge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s nothing like this kind of firestorm to forge one’s will and determination to succeed,” says Barker. “I’m doubling down on my efforts to do my best with what remains, and I have a lot of confidence in the honeybees ability to generate more abundance. Because nature is regenerative; it heals itself.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets",
"title": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the \u003ca href=\"http://thepaleodiet.com/\">Paleo Diet\u003c/a>, \u003ca href=\"https://aiplifestyle.com/what-is-autoimmune-protocol-diet/\">AIP (Autoimmune Protocol)\u003c/a> and \u003ca href=\"http://www.gapsdiet.com/\">GAPS (Gut and Psychology Syndrome)\u003c/a> diets gaining more adherents all the time, it’s almost surprising that more restaurants like Kitava Kitchen haven’t opened.\u003c/p>\n\u003cp>Berkeley has its \u003ca href=\"http://www.missionheirloom.com/\">Mission: Heirloom Garden Café\u003c/a>, but San Francisco had remained free of any of these types of eateries. Until now, that is.\u003c/p>\n\u003cp>Enter Kitava Kitchen, which opened yesterday in an old McDonald’s on Mission Street, right off of 16\u003csup>th\u003c/sup>, a fast-casual restaurant by two former tech guys who both came to the benefits of eating this way through their own personal experience.\u003c/p>\n\u003cfigure id=\"attachment_122228\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1461-new.jpg\" alt=\"Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Bryan Tublin, it was a chronic pain injury that led him to attend \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s nutritionist training program and adopt an anti-inflammatory diet to heal. For Jeff Nobbs, it was the high rates of cancer and diabetes in his family that had him reading up on nutritional studies in his spare time.\u003c/p>\n\u003cp>“I was trying to figure out the healthiest way to eat. It’s crazy to me that no one can agree on it,” Nobbs said, adding, “I always nerded out on the nutritional side.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About two years ago, Nobbs founded Mealmade, a delivery service that he said was “like Munchery for the Paleo diet,” while Tublin founded Simmer, a company that sold nutrient-rich bone broths, and soups and stews made from the broth at farmers markets and through catering.\u003c/p>\n\u003cfigure id=\"attachment_122202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1229-new.jpg\" alt=\"Kitava Kitchen Food Philosophy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen Food Philosophy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick primer on these diets: the Paleo diet as well as AIP and GAPS have some differences, but they mostly avoid gluten and dairy as well as soy and corn. Some avoid all grains and legumes as well. Kitava has white rice – that’s the only one that’s permissible because it’s easier for the body to digest – but the Paleo-friendly cauliflower rice is also on offer. Some also avoid vegetables in the nightshade family: tomato, eggplant and peppers. This means that spices like cayenne and paprika can’t be used, either, since they are made of dried peppers. Some also avoid seeds, which can be left off most dishes at Kitava. While Kitava’s menus are clearly marked with what’s vegan and/or vegetarian, there’s a special menu given to those on the AIP diet.\u003c/p>\n\u003cfigure id=\"attachment_122204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\">\u003cimg class=\"size-full wp-image-122204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\" alt=\"Kitava Kitchen menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a diet heavy in vegetables and protein; pastured and organic meats and wild fish. White refined sugar is also avoided; at Kitava, when sweetener is used, it’s either coconut sugar, maple syrup or honey. The only oils used are olive, coconut or sustainably-harvested palm, and any processed foods are avoided as well. These diets are also responsible for the rise of bone broth.\u003c/p>\n\u003cp>Even those doing the incredibly strict \u003ca href=\"https://whole30.com/whole30-program-rules/\">Whole 30\u003c/a> diet can find things to eat here.\u003c/p>\n\u003cfigure id=\"attachment_122209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\">\u003cimg class=\"size-full wp-image-122209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\" alt=\"Interior of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We didn’t want to tie ourselves to one specific diet philosophy,” said Tublin. “We wanted to make this food philosophy approachable, which is why we don’t brand ourselves as only Paleo or only vegan.”\u003c/p>\n\u003cp>They also point out that so many vegetarian or vegan restaurants rely on heavily-processed foods, which minimize the health benefits.\u003c/p>\n\u003cp>Mainly, their diet philosophy is: “We want people to eat clean and more vegetables,” said Tublin.\u003c/p>\n\u003cp>The name Kitava comes from \u003ca href=\"https://en.wikipedia.org/wiki/Kitava\">an island off the coast of Papua New Guinea\u003c/a>, which was the focus of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/8077891\">a study\u003c/a> led by \u003ca href=\"https://en.wikipedia.org/wiki/Staffan_Lindeberg\">Staffan Lindeberg\u003c/a> that speculated people live longer and healthier lives due to their diets. This Paleo-type diet has qualities similar to the so-named \u003ca href=\"https://bluezones.com/\">“blue zones”\u003c/a> where people's diets and quality of life are thought to increase longevity and reduce disease.\u003c/p>\n\u003cfigure id=\"attachment_122236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\">\u003cimg class=\"size-full wp-image-122236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\" alt=\"About the name Kitava\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About the name Kitava \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In choosing the name, “We wanted to honor traditional food cultures and the wisdom in those cultures,” said Tublin.\u003c/p>\n\u003cp>Tublin and Nobbs met about two years ago when they each had their respective businesses going. They talked about perhaps collaborating some day. But then both reached a point where they felt opening a restaurant was the next logical step to grow their businesses.\u003c/p>\n\u003cp>“Bryan was catering, and I was in delivery,” explained Nobbs. “We were both wanting to open a restaurant, and we realized it would be silly to be competitors with identical food philosophies.”\u003c/p>\n\u003cp>Given that neither of them are chefs, they have worked with several; now heading up the kitchen is Chef Todd Preston, who spent much of his career doing research and development and in different managerial positions at the \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_122235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\">\u003cimg class=\"size-full wp-image-122235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\" alt=\"Chef Todd Preston.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Chef Todd Preston. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that they are in a former McDonald’s is not lost on them, of course.\u003c/p>\n\u003cfigure id=\"attachment_122231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\">\u003cimg class=\"size-full wp-image-122231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\" alt=\"Big Mac sticker remains in the very large walk-in refrigerator.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Mac sticker remains in the very large walk-in refrigerator. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve made some major improvements to the dining room, with blond wood, one wall painted a cheery dark teal, living walls with succulents throughout; and replaced much of the equipment to suit their own needs, traces of their former tenant remain -- mostly in the bathroom signage and metallic doors as well as the stickers for apple pies and other McDonald's fare that still adorn the freezer.\u003c/p>\n\u003cfigure id=\"attachment_122206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\">\u003cimg class=\"size-full wp-image-122206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\" alt=\"Interior dining space at Kitava Kitchen designed by Hannah Collins Designs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior dining space at Kitava Kitchen designed by Hannah Collins Designs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\">\u003cimg class=\"size-full wp-image-122211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\" alt=\"Large dining table with mural painted by local artist Megan Stevens from What Meg Creates.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Large dining table with mural painted by local artist Megan Stevens from What Meg Creates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\">\u003cimg class=\"size-full wp-image-122208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\" alt=\"Living reliefs that need to be watered every few days adorn the walls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living reliefs adorn the walls that need to be watered every few days. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Of course there’s a pun-ny irony here, but we’re taking fast food to real food,” said Tublin. “We hope that by being in this neighborhood and in this location, we can provide accessible and approachable food; we have familiar items but healthi-fied, with nothing on the menu over $20.”\u003c/p>\n\u003cp>Added Nobbs, “In an early mission statement, we said it should be as easy to get a Paleo burger with grass-fed meat as McDonalds, but most are so much more expensive,” he said. “While we had a lot of grease to clean out, McDonalds has always put their brilliance into optimizing the kitchen for making food quickly; so we can take advantage of that, but with using incredibly different ingredients.”\u003c/p>\n\u003cfigure id=\"attachment_122233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\">\u003cimg class=\"size-full wp-image-122233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\" alt=\"The very large kitchen space that will be used for catering.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The very large kitchen space that will also be used for catering. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\">\u003cimg class=\"size-full wp-image-122232\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\" alt=\"Bryan Tublin shows off the large walk-in cold storage space.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin shows off the large walk-in cold storage space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sourcing, Kitava is using the highest grade of \u003ca href=\"http://www.maryschickens.com/cabronze.htm\">Mary’s free-range, organic and pastured chicken\u003c/a> (Mary’s has at least five grades of chicken); heritage pork is from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, beef from \u003ca href=\"http://www.pacificpastures.com/\">Pacific Pastures\u003c/a> and salmon is wild Alaskan and troll caught.\u003c/p>\n\u003cfigure id=\"attachment_122218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\">\u003cimg class=\"size-full wp-image-122218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\" alt=\"Roasted Brassica Salad with pastured chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brassica Salad with pastured chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our protein sourcing is really important,” said Tublin. “Factory farming is terrible for everyone involved, it’s not healthy for us, nor the animals themselves, nor the environment.”\u003c/p>\n\u003cp>Vegetables are local and organic when possible, with many coming from Oakland’s \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>.\u003c/p>\n\u003cp>We tried some of the more popular dishes at Kitava.\u003c/p>\n\u003cfigure id=\"attachment_122216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\">\u003cimg class=\"size-full wp-image-122216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\" alt=\"Butternut squash hummus and yucca chips. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash hummus and yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\">\u003cimg class=\"size-full wp-image-122217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\" alt=\"Avocado mash with yucca chips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado mash with yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We found the butternut squash hummus (it has no chick peas) and yucca chips ($7) to be an interesting and delicious substitute for the real thing, while the avocado mash (also with yucca chips $6) tasted like just avocado and salt. While it wasn’t called guacamole on the menu, we wanted more acid or heat, to make it more interesting.\u003c/p>\n\u003cp>The General Tso’s Chicken is made up of chicken pieces deep-fried in cassava flour, with roasted broccoli over white or cauliflower rice ($14). Given the no soy rule, the sauce is a hoisin-coconut amino sauce blend. The sauce was a bit sweet for us; we obviously missed the saltiness of soy.\u003c/p>\n\u003cfigure id=\"attachment_122225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\">\u003cimg class=\"size-full wp-image-122225\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\" alt=\"General Tso’s Chicken with a hoisin-coconut amino sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Tso’s Chicken with a hoisin-coconut amino sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those having a meat craving, the Zoodles and Meatballs ($13) were a great choice (vegetarians could have this dish with king trumpet mushrooms instead).\u003c/p>\n\u003cfigure id=\"attachment_122219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\">\u003cimg class=\"size-full wp-image-122219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\" alt=\"Zoodles and Meatballs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zoodles and Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatballs were hefty and generous, in a marinara sauce over spaghetti-like noodles made solely of zucchini; it was comfort food gone Paleo.\u003c/p>\n\u003cp>Our favorite dish by far was the tacos; we tried them with wild-caught salmon ($19) (they can also be had with chicken ($16) or beans $12). We found the cassava-almond flour tortillas to be excellent, with the texture and mouth-feel barely discernible from corn.\u003c/p>\n\u003cfigure id=\"attachment_122223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\">\u003cimg class=\"size-full wp-image-122223\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\" alt=\"Kitava Street Tacos with troll-caught salmon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also numerous bowls on the menu, like the Cuban or Baja ($14 to $15) with various proteins and other fillings, salads, and a meatloaf with sweet potato mash ($15).\u003c/p>\n\u003cp>There are also other vegetable sides, like Roasted Broccoli with Lemon ($4.95) and Crispy Brussels Sprouts with Chipotle Aioli ($7) that can be shared as small plates.\u003c/p>\n\u003cp>And then there is the sweet section; where most of the desserts are made with almond flour and cashew milk ice cream. There are brownies ($4) and cookies ($3) and dates stuffed with almond butter, chocolate and sea salt ($5).\u003c/p>\n\u003cfigure id=\"attachment_122227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\">\u003cimg class=\"size-full wp-image-122227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\" alt=\"Kitava ice cream sandwich.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava ice cream sandwich. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were given an ice cream sandwich, which is made with cashew milk ice cream and maple syrup sandwiched between two almond flour cookies ($8).\u003c/p>\n\u003cp>Kitava is available not only at the restaurant, but by delivery with \u003ca href=\"https://www.ubereats.com/san_francisco/\">Uber Eats\u003c/a>, \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"https://www.doordash.com/\">Doordash\u003c/a>. To-go orders can be taken \u003ca href=\"https://www.grubhub.com/restaurant/kitava-formerly-mealmade-2011-mission-st-san-francisco/354238?classicAffiliateId=%2Fr%2Fw%2F52382%2F&utm_source=content-cms.grubhub.com&utm_medium=OOL&utm_campaign=order%20online&utm_content=354238\">online\u003c/a>. They also offer catering, and eventually hope to expand.\u003c/p>\n\u003cp>Even with its impeccably-sourced proteins, Tublin and Nobbs feel people should be eating more vegetables than they often do.\u003c/p>\n\u003cp>“Our menu is centered heavily around vegetables,” said Tublin. “Our bowls feature them prominently, and our small plates are all veggie- heavy. What we really want is for people to be eating more veggies.”\u003c/p>\n\u003cfigure id=\"attachment_122212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\">\u003cimg class=\"size-full wp-image-122212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\" alt=\"Kitava Kitchen logo on the doorway at Mission and 16th.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen logo on the doorway at Mission and 16th. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kitava.com/\">\u003cstrong>Kitava Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2011 Mission St., San Francisco, CA 94110 [\u003ca href=\"https://goo.gl/7fWJkT\">Map\u003c/a>]\u003cbr>\nHours: Open Mon-Sat 11am-9:30pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kitavakitchen/?hc_ref=ARSpoet9_lItXksgSJpKV5b8sdlUhK7WaGSGSvGTLTkrkxGLKpr7efYTJMKURFFagxc&fref=gs&dti=1653881241517382&hc_location=group\">@kitavakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitavakitchen\">@kitavakitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kitavakitchen/\">@kitavakitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees average around $15\u003c/p>\n\n",
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"excerpt": "Adherents to the Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.",
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"description": "Adherents to the Paleo Diet, AIP, GAPS, vegetarians and vegans and others avoiding gluten and dairy, rejoice! Kitava Kitchen has opened in a former McDonald's in San Francisco's Mission district, replacing fast food with clean food.",
"title": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets | KQED",
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"headline": "The Mission's New Kitava Kitchen Hopes to Become the Go-To Place for Healthy Eating, Catering to Special Diets",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the \u003ca href=\"http://thepaleodiet.com/\">Paleo Diet\u003c/a>, \u003ca href=\"https://aiplifestyle.com/what-is-autoimmune-protocol-diet/\">AIP (Autoimmune Protocol)\u003c/a> and \u003ca href=\"http://www.gapsdiet.com/\">GAPS (Gut and Psychology Syndrome)\u003c/a> diets gaining more adherents all the time, it’s almost surprising that more restaurants like Kitava Kitchen haven’t opened.\u003c/p>\n\u003cp>Berkeley has its \u003ca href=\"http://www.missionheirloom.com/\">Mission: Heirloom Garden Café\u003c/a>, but San Francisco had remained free of any of these types of eateries. Until now, that is.\u003c/p>\n\u003cp>Enter Kitava Kitchen, which opened yesterday in an old McDonald’s on Mission Street, right off of 16\u003csup>th\u003c/sup>, a fast-casual restaurant by two former tech guys who both came to the benefits of eating this way through their own personal experience.\u003c/p>\n\u003cfigure id=\"attachment_122228\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122228\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1461-new.jpg\" alt=\"Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1461-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin (L) and Jeff Nobbs (R), owners of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Bryan Tublin, it was a chronic pain injury that led him to attend \u003ca href=\"https://www.baumancollege.org/\">Bauman College\u003c/a>’s nutritionist training program and adopt an anti-inflammatory diet to heal. For Jeff Nobbs, it was the high rates of cancer and diabetes in his family that had him reading up on nutritional studies in his spare time.\u003c/p>\n\u003cp>“I was trying to figure out the healthiest way to eat. It’s crazy to me that no one can agree on it,” Nobbs said, adding, “I always nerded out on the nutritional side.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About two years ago, Nobbs founded Mealmade, a delivery service that he said was “like Munchery for the Paleo diet,” while Tublin founded Simmer, a company that sold nutrient-rich bone broths, and soups and stews made from the broth at farmers markets and through catering.\u003c/p>\n\u003cfigure id=\"attachment_122202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1229-new.jpg\" alt=\"Kitava Kitchen Food Philosophy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1229-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen Food Philosophy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A quick primer on these diets: the Paleo diet as well as AIP and GAPS have some differences, but they mostly avoid gluten and dairy as well as soy and corn. Some avoid all grains and legumes as well. Kitava has white rice – that’s the only one that’s permissible because it’s easier for the body to digest – but the Paleo-friendly cauliflower rice is also on offer. Some also avoid vegetables in the nightshade family: tomato, eggplant and peppers. This means that spices like cayenne and paprika can’t be used, either, since they are made of dried peppers. Some also avoid seeds, which can be left off most dishes at Kitava. While Kitava’s menus are clearly marked with what’s vegan and/or vegetarian, there’s a special menu given to those on the AIP diet.\u003c/p>\n\u003cfigure id=\"attachment_122204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\">\u003cimg class=\"size-full wp-image-122204\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1231-new.jpg\" alt=\"Kitava Kitchen menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a diet heavy in vegetables and protein; pastured and organic meats and wild fish. White refined sugar is also avoided; at Kitava, when sweetener is used, it’s either coconut sugar, maple syrup or honey. The only oils used are olive, coconut or sustainably-harvested palm, and any processed foods are avoided as well. These diets are also responsible for the rise of bone broth.\u003c/p>\n\u003cp>Even those doing the incredibly strict \u003ca href=\"https://whole30.com/whole30-program-rules/\">Whole 30\u003c/a> diet can find things to eat here.\u003c/p>\n\u003cfigure id=\"attachment_122209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\">\u003cimg class=\"size-full wp-image-122209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1247-new.jpg\" alt=\"Interior of Kitava Kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1247-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Kitava Kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We didn’t want to tie ourselves to one specific diet philosophy,” said Tublin. “We wanted to make this food philosophy approachable, which is why we don’t brand ourselves as only Paleo or only vegan.”\u003c/p>\n\u003cp>They also point out that so many vegetarian or vegan restaurants rely on heavily-processed foods, which minimize the health benefits.\u003c/p>\n\u003cp>Mainly, their diet philosophy is: “We want people to eat clean and more vegetables,” said Tublin.\u003c/p>\n\u003cp>The name Kitava comes from \u003ca href=\"https://en.wikipedia.org/wiki/Kitava\">an island off the coast of Papua New Guinea\u003c/a>, which was the focus of \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/8077891\">a study\u003c/a> led by \u003ca href=\"https://en.wikipedia.org/wiki/Staffan_Lindeberg\">Staffan Lindeberg\u003c/a> that speculated people live longer and healthier lives due to their diets. This Paleo-type diet has qualities similar to the so-named \u003ca href=\"https://bluezones.com/\">“blue zones”\u003c/a> where people's diets and quality of life are thought to increase longevity and reduce disease.\u003c/p>\n\u003cfigure id=\"attachment_122236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\">\u003cimg class=\"size-full wp-image-122236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1224-new.jpg\" alt=\"About the name Kitava\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1224-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About the name Kitava \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In choosing the name, “We wanted to honor traditional food cultures and the wisdom in those cultures,” said Tublin.\u003c/p>\n\u003cp>Tublin and Nobbs met about two years ago when they each had their respective businesses going. They talked about perhaps collaborating some day. But then both reached a point where they felt opening a restaurant was the next logical step to grow their businesses.\u003c/p>\n\u003cp>“Bryan was catering, and I was in delivery,” explained Nobbs. “We were both wanting to open a restaurant, and we realized it would be silly to be competitors with identical food philosophies.”\u003c/p>\n\u003cp>Given that neither of them are chefs, they have worked with several; now heading up the kitchen is Chef Todd Preston, who spent much of his career doing research and development and in different managerial positions at the \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_122235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\">\u003cimg class=\"size-full wp-image-122235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1531-new.jpg\" alt=\"Chef Todd Preston.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1531-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Chef Todd Preston. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that they are in a former McDonald’s is not lost on them, of course.\u003c/p>\n\u003cfigure id=\"attachment_122231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\">\u003cimg class=\"size-full wp-image-122231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1508-new.jpg\" alt=\"Big Mac sticker remains in the very large walk-in refrigerator.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1508-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Mac sticker remains in the very large walk-in refrigerator. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve made some major improvements to the dining room, with blond wood, one wall painted a cheery dark teal, living walls with succulents throughout; and replaced much of the equipment to suit their own needs, traces of their former tenant remain -- mostly in the bathroom signage and metallic doors as well as the stickers for apple pies and other McDonald's fare that still adorn the freezer.\u003c/p>\n\u003cfigure id=\"attachment_122206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\">\u003cimg class=\"size-full wp-image-122206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1236-new.jpg\" alt=\"Interior dining space at Kitava Kitchen designed by Hannah Collins Designs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior dining space at Kitava Kitchen designed by Hannah Collins Designs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\">\u003cimg class=\"size-full wp-image-122211\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1253-new.jpg\" alt=\"Large dining table with mural painted by local artist Megan Stevens from What Meg Creates.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1253-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Large dining table with mural painted by local artist Megan Stevens from What Meg Creates. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\">\u003cimg class=\"size-full wp-image-122208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1246-new.jpg\" alt=\"Living reliefs that need to be watered every few days adorn the walls.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1246-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living reliefs adorn the walls that need to be watered every few days. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Of course there’s a pun-ny irony here, but we’re taking fast food to real food,” said Tublin. “We hope that by being in this neighborhood and in this location, we can provide accessible and approachable food; we have familiar items but healthi-fied, with nothing on the menu over $20.”\u003c/p>\n\u003cp>Added Nobbs, “In an early mission statement, we said it should be as easy to get a Paleo burger with grass-fed meat as McDonalds, but most are so much more expensive,” he said. “While we had a lot of grease to clean out, McDonalds has always put their brilliance into optimizing the kitchen for making food quickly; so we can take advantage of that, but with using incredibly different ingredients.”\u003c/p>\n\u003cfigure id=\"attachment_122233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\">\u003cimg class=\"size-full wp-image-122233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1523-new.jpg\" alt=\"The very large kitchen space that will be used for catering.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1523-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The very large kitchen space that will also be used for catering. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\">\u003cimg class=\"size-full wp-image-122232\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1511-new.jpg\" alt=\"Bryan Tublin shows off the large walk-in cold storage space.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bryan Tublin shows off the large walk-in cold storage space. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for sourcing, Kitava is using the highest grade of \u003ca href=\"http://www.maryschickens.com/cabronze.htm\">Mary’s free-range, organic and pastured chicken\u003c/a> (Mary’s has at least five grades of chicken); heritage pork is from \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, beef from \u003ca href=\"http://www.pacificpastures.com/\">Pacific Pastures\u003c/a> and salmon is wild Alaskan and troll caught.\u003c/p>\n\u003cfigure id=\"attachment_122218\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\">\u003cimg class=\"size-full wp-image-122218\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1313-new.jpg\" alt=\"Roasted Brassica Salad with pastured chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1313-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brassica Salad with pastured chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our protein sourcing is really important,” said Tublin. “Factory farming is terrible for everyone involved, it’s not healthy for us, nor the animals themselves, nor the environment.”\u003c/p>\n\u003cp>Vegetables are local and organic when possible, with many coming from Oakland’s \u003ca href=\"http://www.mandelamarketplace.org/\">Mandela Marketplace\u003c/a>.\u003c/p>\n\u003cp>We tried some of the more popular dishes at Kitava.\u003c/p>\n\u003cfigure id=\"attachment_122216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\">\u003cimg class=\"size-full wp-image-122216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1298-new.jpg\" alt=\"Butternut squash hummus and yucca chips. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1298-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butternut squash hummus and yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\">\u003cimg class=\"size-full wp-image-122217\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1305-new.jpg\" alt=\"Avocado mash with yucca chips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avocado mash with yucca chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We found the butternut squash hummus (it has no chick peas) and yucca chips ($7) to be an interesting and delicious substitute for the real thing, while the avocado mash (also with yucca chips $6) tasted like just avocado and salt. While it wasn’t called guacamole on the menu, we wanted more acid or heat, to make it more interesting.\u003c/p>\n\u003cp>The General Tso’s Chicken is made up of chicken pieces deep-fried in cassava flour, with roasted broccoli over white or cauliflower rice ($14). Given the no soy rule, the sauce is a hoisin-coconut amino sauce blend. The sauce was a bit sweet for us; we obviously missed the saltiness of soy.\u003c/p>\n\u003cfigure id=\"attachment_122225\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\">\u003cimg class=\"size-full wp-image-122225\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1407-new.jpg\" alt=\"General Tso’s Chicken with a hoisin-coconut amino sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1407-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">General Tso’s Chicken with a hoisin-coconut amino sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those having a meat craving, the Zoodles and Meatballs ($13) were a great choice (vegetarians could have this dish with king trumpet mushrooms instead).\u003c/p>\n\u003cfigure id=\"attachment_122219\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\">\u003cimg class=\"size-full wp-image-122219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1330-new.jpg\" alt=\"Zoodles and Meatballs\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zoodles and Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatballs were hefty and generous, in a marinara sauce over spaghetti-like noodles made solely of zucchini; it was comfort food gone Paleo.\u003c/p>\n\u003cp>Our favorite dish by far was the tacos; we tried them with wild-caught salmon ($19) (they can also be had with chicken ($16) or beans $12). We found the cassava-almond flour tortillas to be excellent, with the texture and mouth-feel barely discernible from corn.\u003c/p>\n\u003cfigure id=\"attachment_122223\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\">\u003cimg class=\"size-full wp-image-122223\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1374-new.jpg\" alt=\"Kitava Street Tacos with troll-caught salmon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1374-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava's Street Tacos with troll-caught wild salmon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also numerous bowls on the menu, like the Cuban or Baja ($14 to $15) with various proteins and other fillings, salads, and a meatloaf with sweet potato mash ($15).\u003c/p>\n\u003cp>There are also other vegetable sides, like Roasted Broccoli with Lemon ($4.95) and Crispy Brussels Sprouts with Chipotle Aioli ($7) that can be shared as small plates.\u003c/p>\n\u003cp>And then there is the sweet section; where most of the desserts are made with almond flour and cashew milk ice cream. There are brownies ($4) and cookies ($3) and dates stuffed with almond butter, chocolate and sea salt ($5).\u003c/p>\n\u003cfigure id=\"attachment_122227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\">\u003cimg class=\"size-full wp-image-122227\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1444-new.jpg\" alt=\"Kitava ice cream sandwich.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1444-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava ice cream sandwich. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were given an ice cream sandwich, which is made with cashew milk ice cream and maple syrup sandwiched between two almond flour cookies ($8).\u003c/p>\n\u003cp>Kitava is available not only at the restaurant, but by delivery with \u003ca href=\"https://www.ubereats.com/san_francisco/\">Uber Eats\u003c/a>, \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"https://www.doordash.com/\">Doordash\u003c/a>. To-go orders can be taken \u003ca href=\"https://www.grubhub.com/restaurant/kitava-formerly-mealmade-2011-mission-st-san-francisco/354238?classicAffiliateId=%2Fr%2Fw%2F52382%2F&utm_source=content-cms.grubhub.com&utm_medium=OOL&utm_campaign=order%20online&utm_content=354238\">online\u003c/a>. They also offer catering, and eventually hope to expand.\u003c/p>\n\u003cp>Even with its impeccably-sourced proteins, Tublin and Nobbs feel people should be eating more vegetables than they often do.\u003c/p>\n\u003cp>“Our menu is centered heavily around vegetables,” said Tublin. “Our bowls feature them prominently, and our small plates are all veggie- heavy. What we really want is for people to be eating more veggies.”\u003c/p>\n\u003cfigure id=\"attachment_122212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\">\u003cimg class=\"size-full wp-image-122212\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1265-new.jpg\" alt=\"Kitava Kitchen logo on the doorway at Mission and 16th.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1265-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kitava Kitchen logo on the doorway at Mission and 16th. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kitava.com/\">\u003cstrong>Kitava Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2011 Mission St., San Francisco, CA 94110 [\u003ca href=\"https://goo.gl/7fWJkT\">Map\u003c/a>]\u003cbr>\nHours: Open Mon-Sat 11am-9:30pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kitavakitchen/?hc_ref=ARSpoet9_lItXksgSJpKV5b8sdlUhK7WaGSGSvGTLTkrkxGLKpr7efYTJMKURFFagxc&fref=gs&dti=1653881241517382&hc_location=group\">@kitavakitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kitavakitchen\">@kitavakitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kitavakitchen/\">@kitavakitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees average around $15\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is 'Natural Flavor' Healthier Than 'Artificial Flavor'?",
"title": "Is 'Natural Flavor' Healthier Than 'Artificial Flavor'?",
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"content": "\u003cp>Pick up any packaged, processed food, and there's a decent chance that one of its listed ingredients will be \"natural flavor.\" The ingredient sounds good, particularly in contrast to another common and mysterious ingredient, \"artificial flavor.\" But what exactly does natural flavor mean? When a reader posed the question, I contacted nutritionists and flavorists — yes, that's a profession — to find out.\u003c/p>\n\u003cp>\"Basically, if something is a natural flavor, it's derived from some natural source,\" explains \u003ca href=\"http://www.nycfoodpolicy.org/about/staff-and-faculty/\">Charles Platkin\u003c/a>, director of the New York City Food Policy Center at Hunter College.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration \u003ca href=\"https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22\">defines\u003c/a> \"natural flavor\" as oils, resins or other extracts derived from natural sources like plants, meat or seafood. Processes like heating or fermentation are used to extract the flavor. The function of these products is flavoring, not to add any nutritional content.\u003c/p>\n\u003cp>\"We do a lot of this in cooking,\" says \u003ca href=\"https://www.ciachef.edu/bruce-mattel/\">Chef Bruce Mattel\u003c/a>, senior associate dean of culinary arts at The Culinary Institute of America. \"Let's say I poach shrimp in water. Then I take that big pot and reduce it all the way down to a teaspoon of shrimp essence.\" That essence could then be added to a different dish. The food industry does this on a massive scale — scientists find the chemical responsible for a specific flavor in nature, extract it, and then add it to candy, beverages and throngs of other processed products.\u003c/p>\n\u003cp>When consumers see \"natural flavor\" on a beverage label, they shouldn't assume that someone is zesting oranges into their bottle, says Mattel. Even though natural flavor must come from natural sources, it need not all come from the plant or meat whose flavor is being mimicked. For example, orange flavor might contain not only orange extract, but also extracts from bark and grass.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if companies are trying to approximate flavors like orange, why not just use oranges? The answer comes down to availability, cost and flexibility, according to flavor chemist \u003ca href=\"https://fscn.cfans.umn.edu/faculty-staff/gary-reineccius\">Gary Reineccius,\u003c/a> of the University of Minnesota. \"At one time, there were 10 times more grape-flavored products than grapes grown,\" Reineccius says. \"If you're going to use all your grapes on grape soda, you don't have any for wine. It would be exceedingly expensive. Then what do you do with the byproduct you create after you've sucked all the juice out of the grape?\"\u003c/p>\n\u003cp>Flavor chemists might also want a particular kind of grape taste, he explains, and mixing the grape flavor in the lab allows them the flexibility to create exactly the flavor they want, rather than relying on farmers' produce.\u003c/p>\n\u003cp>All three experts say that ultimately, natural and artificial flavors are not that different. While chemists make natural flavors by extracting chemicals from natural ingredients, artificial flavors are made by creating the same chemicals synthetically.\u003c/p>\n\u003cp>Platkin says the reason companies bother to use natural flavors rather than artificial flavors is simple: marketing.\u003c/p>\n\u003cp>\"Many of these products have health halos, and that's what concerns me typically,\" says Platkin. Consumers may believe products with natural flavors are healthier, though they're nutritionally no different from those with artificial flavors.\u003c/p>\n\u003cp>Nor are ingredients extracted from nature necessarily safer than something artificially made. Reineccius points out that many deadly toxins are produced in nature. What's more, in some cases, natural flavors may have more detrimental environmental consequences than artificial flavors. Mattel explains that because natural flavors must come from resources in nature, they may involve more forest clear-cutting and carbon emissions from transport than flavors created from scratch in the lab.\u003c/p>\n\u003cp>Platkin suggests consumers lobby their congressional representatives to get more transparent labeling on packaging that describe exactly what the natural or artificial flavors are, so consumers are not hoodwinked into buying one product over another because of \"natural flavors.\"\u003c/p>\n\u003cp>Reineccius also offers some simple guidance: \"If you like something, and it gives you the flavoring you want, you should buy it. Don't buy it because it says 'natural flavor.' Buy it because you like it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "These ingredients appear in the nutrition labels of all kinds of foods. But what, exactly, is the difference between them? It turns out the biggest distinction may be in the marketing.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pick up any packaged, processed food, and there's a decent chance that one of its listed ingredients will be \"natural flavor.\" The ingredient sounds good, particularly in contrast to another common and mysterious ingredient, \"artificial flavor.\" But what exactly does natural flavor mean? When a reader posed the question, I contacted nutritionists and flavorists — yes, that's a profession — to find out.\u003c/p>\n\u003cp>\"Basically, if something is a natural flavor, it's derived from some natural source,\" explains \u003ca href=\"http://www.nycfoodpolicy.org/about/staff-and-faculty/\">Charles Platkin\u003c/a>, director of the New York City Food Policy Center at Hunter College.\u003c/p>\n\u003cp>The U.S. Food and Drug Administration \u003ca href=\"https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=501.22\">defines\u003c/a> \"natural flavor\" as oils, resins or other extracts derived from natural sources like plants, meat or seafood. Processes like heating or fermentation are used to extract the flavor. The function of these products is flavoring, not to add any nutritional content.\u003c/p>\n\u003cp>\"We do a lot of this in cooking,\" says \u003ca href=\"https://www.ciachef.edu/bruce-mattel/\">Chef Bruce Mattel\u003c/a>, senior associate dean of culinary arts at The Culinary Institute of America. \"Let's say I poach shrimp in water. Then I take that big pot and reduce it all the way down to a teaspoon of shrimp essence.\" That essence could then be added to a different dish. The food industry does this on a massive scale — scientists find the chemical responsible for a specific flavor in nature, extract it, and then add it to candy, beverages and throngs of other processed products.\u003c/p>\n\u003cp>When consumers see \"natural flavor\" on a beverage label, they shouldn't assume that someone is zesting oranges into their bottle, says Mattel. Even though natural flavor must come from natural sources, it need not all come from the plant or meat whose flavor is being mimicked. For example, orange flavor might contain not only orange extract, but also extracts from bark and grass.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if companies are trying to approximate flavors like orange, why not just use oranges? The answer comes down to availability, cost and flexibility, according to flavor chemist \u003ca href=\"https://fscn.cfans.umn.edu/faculty-staff/gary-reineccius\">Gary Reineccius,\u003c/a> of the University of Minnesota. \"At one time, there were 10 times more grape-flavored products than grapes grown,\" Reineccius says. \"If you're going to use all your grapes on grape soda, you don't have any for wine. It would be exceedingly expensive. Then what do you do with the byproduct you create after you've sucked all the juice out of the grape?\"\u003c/p>\n\u003cp>Flavor chemists might also want a particular kind of grape taste, he explains, and mixing the grape flavor in the lab allows them the flexibility to create exactly the flavor they want, rather than relying on farmers' produce.\u003c/p>\n\u003cp>All three experts say that ultimately, natural and artificial flavors are not that different. While chemists make natural flavors by extracting chemicals from natural ingredients, artificial flavors are made by creating the same chemicals synthetically.\u003c/p>\n\u003cp>Platkin says the reason companies bother to use natural flavors rather than artificial flavors is simple: marketing.\u003c/p>\n\u003cp>\"Many of these products have health halos, and that's what concerns me typically,\" says Platkin. Consumers may believe products with natural flavors are healthier, though they're nutritionally no different from those with artificial flavors.\u003c/p>\n\u003cp>Nor are ingredients extracted from nature necessarily safer than something artificially made. Reineccius points out that many deadly toxins are produced in nature. What's more, in some cases, natural flavors may have more detrimental environmental consequences than artificial flavors. Mattel explains that because natural flavors must come from resources in nature, they may involve more forest clear-cutting and carbon emissions from transport than flavors created from scratch in the lab.\u003c/p>\n\u003cp>Platkin suggests consumers lobby their congressional representatives to get more transparent labeling on packaging that describe exactly what the natural or artificial flavors are, so consumers are not hoodwinked into buying one product over another because of \"natural flavors.\"\u003c/p>\n\u003cp>Reineccius also offers some simple guidance: \"If you like something, and it gives you the flavoring you want, you should buy it. Don't buy it because it says 'natural flavor.' Buy it because you like it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Monsanto Attacks Scientists After Studies Show Trouble For Weedkiller Dicamba",
"title": "Monsanto Attacks Scientists After Studies Show Trouble For Weedkiller Dicamba",
"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/2017/10/20171026_me_monsanto_and_the_weed_scientists_not_a_love_story.mp3\u003c/p>\n\u003cp>In a normal year, Kevin Bradley, a professor of weed science at the University of Missouri, would have spent his summer testing new ways to control a troublesome little plant called water hemp.\u003c/p>\n\u003cp>This has not been a normal year.\u003c/p>\n\u003cp>\"I don't even talk about weed management anymore,\" \u003ca href=\"https://ipm.missouri.edu/IPCM/2017/8/Update-on-Dicamba-related-Injury-Investigations-and-Estimates-of-Injured-Soybean-Acreage/\">Bradley\u003c/a> tells me, and he sounds disgusted. \"Nobody calls me and ask me those questions. I barely have time to even work with my graduate students. Everything is about dicamba. Every single day.\"\u003c/p>\n\u003cp>Dicamba, an old weedkiller that is being used in new ways, has thrust Bradley and a half-dozen other university weed scientists into the unfamiliar role of whistleblower, confronting what they believe are misleading and scientifically unfounded claims by one of the country's biggest seed and pesticide companies: Monsanto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's not comfortable. I'm like anybody else, I don't like [it when] people are unhappy with me,\" says \u003ca href=\"http://www.weeds.iastate.edu/personnel/owen.htm\">Mike Owen\u003c/a>, a weed specialist at Iowa State University. Then he chuckles. \"But sometimes, like John Wayne said, a man's got to do what a man's got to do!\"\u003c/p>\n\u003cp>\"Certainly, there's not a weed scientist in any of these states who would back down, who would change their story,\" says \u003ca href=\"https://cropsciences.illinois.edu/people/profile/hager\">Aaron Hager\u003c/a>, at the University of Illinois.\u003c/p>\n\u003cp>The tensions between Monsanto and the nation's weed scientists actually began several years ago, when Monsanto first moved to make dicamba the centerpiece of a new weedkilling strategy. The company tweaked the genes in soybeans and cotton and created genetically modified varieties of those crops that can tolerate doses of dicamba. (Normally, dicamba kills those crops.) This allowed farmers to spray the weedkiller directly on their soybean or cotton plants, killing the weeds while their crops survived.\u003c/p>\n\u003cp>It's an approach that Monsanto pioneered with crops that were genetically modified to tolerate glyphosate, or Roundup. After two decades of heavy exposure to glyphosate, however, devastating weeds like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/07/147656157/farmers-face-tough-choice-on-ways-to-fight-new-strains-of-weeds\">Palmer amaranth\u003c/a>, or pigweed, developed resistance to it. So farmers are looking for new weedkilling tools.\u003c/p>\n\u003cp>Dicamba, however, has a well-known defect. It's volatile; it tends to evaporate from the soil or vegetation where it has been sprayed, creating a cloud of plant-killing vapor that can spread in unpredictable directions. It happens more in hot weather, and Monsanto's new strategy inevitably would mean spraying dicamba in the heat of summer.\u003c/p>\n\u003cp>Monsanto and two other chemical companies, BASF and DuPont, announced that they had solved this problem with new \"low-volatility\" formulations of dicamba that don't evaporate as easily. Yet the companies — especially Monsanto — made it difficult for university scientists to verify those claims with independent tests before the products were released commercially.\u003c/p>\n\u003cp>\"I wish we could have done more testing. We've been asking to do more testing for several years, but the product was not made available to us,\" says Bob Scott, a weed scientist at the University of Arkansas. \"These are proprietary products. Until they release those formulations for testing, we're not allowed to [test them].\"\u003c/p>\n\u003cp>To make matters worse, Monsanto started selling its new dicamba-tolerant soybeans in 2016, before the new low-volatility formulations of dicamba were even approved for sale. It tempted farmers to use older versions of dicamba on these crops, illegally, and some farmers couldn't resist that temptation. In Arkansas, there were widespread \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/01/487809643/crime-in-the-fields-how-monsanto-and-scofflaw-farmers-hurt-soybeans-in-arkansas\">reports\u003c/a> that dicamba was damaging neighboring fields that didn't have the benefit of Monsanto's new genes. In one case, a dispute between farmers led to a fatal \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=531272125\">shooting\u003c/a>.\u003c/p>\n\u003cp>That fall, at a meeting of weed scientists, Hager confronted Monsanto's representatives. According to Hager, he told the company that \"you knowingly released these varieties in an area of the U.S. where you knew that glyphosate resistance [in weeds] was rampant. When you did that ... you knew what was going to happen.\"\u003c/p>\n\u003cp>\"I got a blank stare,\" Hager recalls.\u003c/p>\n\u003cp>This past summer, the floodgates on dicamba use opened. The new formulations of dicamba were approved for use (although Arkansas only allowed farmers to use BASF's product, not Monsanto's) and farmers rushed to adopt the new technology. They planted dicamba-tolerant crops on 26 million acres.\u003c/p>\n\u003cfigure id=\"attachment_122146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg\" alt=\"A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-122146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies. \u003ccite>( Dan Charles /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The demand for it is overwhelming. The need to control these difficult-to-manage weeds is huge,\" says Scott Partridge, Monsanto's vice president of global strategy.\u003c/p>\n\u003cp>When spraying started, \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">complaints\u003c/a> rolled in. The new \"low volatility\" versions of dicamba didn't stay where they belonged. They drifted into nearby fields, damaging crops there — mostly soybeans, but also vegetables and orchards. There were reports of damage from Mississippi to Minnesota, but the problem was worst in Arkansas, Missouri and Tennessee.\u003c/p>\n\u003cp>\"By the end of May, first of June, it became impossible; the calls were coming in, three or four a day. Sometimes eight or 12 a day,\" says the University of Arkansas' Scott. \"There is no precedent for what we've seen this year.\"\u003c/p>\n\u003cp>At first, the companies selling these herbicides — both Monsanto and BASF — seemed unconcerned.\u003c/p>\n\u003cp>\"All I got was denial that there was a problem,\" Bradley says. \"What I kept hearing was: It's not a big problem nationwide; we always have these kinds of mistakes or accidents with the introduction of any new technology.\"\u003c/p>\n\u003cp>So Bradley, a past president of the Weed Science Society of America, started collecting data on crop damage from across the country, mapping the epidemic. By the end of the summer, Bradley estimated that at least 3.1 million acres of crops had shown some injury from drifting dicamba.\u003c/p>\n\u003cp>With the scale of dicamba damage increasingly clear, a fierce debate erupted over its cause.\u003c/p>\n\u003cp>Monsanto's executives insist that the people who sprayed dicamba were just learning how to do it properly and didn't follow directions. Partridge says his company checked out more than a thousand cases of dicamba damage, \"and in 88 percent of those instances, the label was not followed.\" Farmers or pesticide applicators sprayed dicamba too close to neighboring fields, didn't clean out their equipment properly or used the wrong nozzles.\u003c/p>\n\u003cp>\"Every one of those [mistakes] is fixable by education,\" Partridge says.\u003c/p>\n\u003cp>University weed scientists say that that is only part of the explanation and that the problem can't be fixed so easily.\u003c/p>\n\u003cp>Bradley, Scott and their colleagues in other states say that much of the damage they saw this year didn't appear to come from \"physical drift\" of windblown droplets of dicamba, coming directly from a sprayer. Physical drift, they say, typically produces a plume of damage that diminishes with distance from the source of the spray. Instead, they saw entire hundred-acre fields of soybeans with cupped leaves, and the damage was uniform from one end to the other. They also saw damage in orchards and fields that were far removed from any fields sprayed with dicamba.\u003c/p>\n\u003cp>This pattern, they say, looks more like what they had feared all along: volatilization.\u003c/p>\n\u003cp>What is more, the scientists say, field experiments that they finally carried out this summer point toward evaporating dicamba as a cause.\u003c/p>\n\u003cp>Bob Scott shows me one such experiment, a field of soybeans at a research station near Lonoke, Ark. Here, soybeans were injured by dicamba that definitely did not enter the field through mistakes in spraying.\u003c/p>\n\u003cp>\"It's important to remember, we did not spray this plot,\" Scott says. Instead, at a location far away from this field, he and his colleagues sprayed trays of soil with various dicamba-containing herbicides. Then they carried the trays into this field and placed them between the rows of soybeans for 48 hours. The trays and soybeans were protected underneath plastic hoops — essentially, miniature greenhouses — that were open at each end. The dicamba evaporated from the trays and injured the soybean plants nearby, curling their leaves and stunting their growth.\u003c/p>\n\u003cp>\"A lot of people were very disappointed when they saw the plots,\" Scott says. \"A lot of people didn't want to see what they were seeing, and were in disbelief.\"\u003c/p>\n\u003cp>These observations have huge implications. If the new formulations of dicamba evaporate and spread, they cannot easily be controlled.\u003c/p>\n\u003cp>\"If this were any other product, I feel like it would be just pulled off the market, and we'd be done with it,\" Scott says.\u003c/p>\n\u003cp>But dicamba, and the crops created to tolerate it, aren't just any products. There is big money behind them. Monsanto, seed dealers, farmers who are struggling with weed problems — they all have a stake in this technology. The university scientists who are pointing out problems with them are confronting an economic juggernaut. \u003c/p>\n\u003cp>Monsanto — and farmers who want to use dicamba — have been fighting back. In Arkansas, where state regulators \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">proposed\u003c/a> a ban on dicamba during the growing season next year, Monsanto recently sued the regulators, arguing that the ban was based on \"unsubstantiated theories regarding product volatility that are contradicted by science.\" The company \u003ca href=\"https://monsanto.com/app/uploads/2017/09/Monsantos-Petition-for-Rulemaking-to-the-Arkansas-State-Plant-B_84746_1.pdf\">called\u003c/a> on regulators to disregard information from Jason Norsworthy, one of the University of Arkansas' weed researchers, because he had recommended that farmers use a non-dicamba alternative from a rival company. Monsanto also attacked the objectivity of Ford Baldwin, a former university weed scientist who now works as a consultant to farmers and herbicide companies.\u003c/p>\n\u003cp>\"I read it as an attack on all of us, and anybody who dares to [gather] outside data,\" Scott says. \"And some of my fellow weed scientists read it that way as well.\"\u003c/p>\n\u003cp>Bradley says executives from Monsanto have made repeated calls to his supervisors. \"What the exact nature of those calls [was], I'm not real sure,\" Bradley says. \"But I'm pretty sure it has something to do with not being happy with what I'm saying.\"\u003c/p>\n\u003cp>I contacted three academic deans at the University of Missouri, asking for details about the calls. A university spokesman said they were too busy to respond.\u003c/p>\n\u003cp>Monsanto's Partridge says, \"We are not attacking Dr. Bradley. We respect him, his position, opinion, and his work. We respect him, and academics in general.\"\u003c/p>\n\u003cp>Bradley says criticism from people in Missouri's farming community whom he has known for years hits him even harder. \"To have somebody say that what [I'm] saying is bad for Missouri agriculture, that's a hard one to take,\" he says. \"There's not a lot of glory in these positions, or major financial incentive. We chose these jobs to help the farmers in our states.\"\u003c/p>\n\u003cp>Monsanto's explanation for what happened this summer, and how to prevent it, seems to be carrying the day in Washington, D.C. Two weeks ago, the Environmental Protection Agency \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/13/557607443/with-ok-from-epa-use-of-controversial-weedkiller-is-expected-to-double\">announced\u003c/a> that it will allow continued use of dicamba next year. The EPA is imposing a few additional restrictions on who can spray it, and when. Those restrictions will have little effect, or none at all, on damage caused by volatilization.\u003c/p>\n\u003cp>Arkansas' proposal to ban use of dicamba during the growing season next summer has not yet received final approval. A public hearing on the proposal is set for Nov. 8.\u003c/p>\n\u003cp>Kevin Bradley thinks there is one positive result from the controversy. \"It has made more farmers aware of what we do, and that is, unbiased research and calling it like we see it,\" he says.\u003c/p>\n\u003cp>Over the course of recent decades, publicly funded agricultural extension services have shrunk, and farmers have turned to seed and chemical companies for advice. \"It's become so weighted towards — 'well, the companies did their research, and it said this, so that must be the way it is!' \" Bradley says. \"You know what? Maybe that's not the way it is.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Scientists are accusing the seed and pesticide giant of denying the risks of its latest weedkilling technology. Monsanto has responded by attacking some of those critics.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a normal year, Kevin Bradley, a professor of weed science at the University of Missouri, would have spent his summer testing new ways to control a troublesome little plant called water hemp.\u003c/p>\n\u003cp>This has not been a normal year.\u003c/p>\n\u003cp>\"I don't even talk about weed management anymore,\" \u003ca href=\"https://ipm.missouri.edu/IPCM/2017/8/Update-on-Dicamba-related-Injury-Investigations-and-Estimates-of-Injured-Soybean-Acreage/\">Bradley\u003c/a> tells me, and he sounds disgusted. \"Nobody calls me and ask me those questions. I barely have time to even work with my graduate students. Everything is about dicamba. Every single day.\"\u003c/p>\n\u003cp>Dicamba, an old weedkiller that is being used in new ways, has thrust Bradley and a half-dozen other university weed scientists into the unfamiliar role of whistleblower, confronting what they believe are misleading and scientifically unfounded claims by one of the country's biggest seed and pesticide companies: Monsanto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's not comfortable. I'm like anybody else, I don't like [it when] people are unhappy with me,\" says \u003ca href=\"http://www.weeds.iastate.edu/personnel/owen.htm\">Mike Owen\u003c/a>, a weed specialist at Iowa State University. Then he chuckles. \"But sometimes, like John Wayne said, a man's got to do what a man's got to do!\"\u003c/p>\n\u003cp>\"Certainly, there's not a weed scientist in any of these states who would back down, who would change their story,\" says \u003ca href=\"https://cropsciences.illinois.edu/people/profile/hager\">Aaron Hager\u003c/a>, at the University of Illinois.\u003c/p>\n\u003cp>The tensions between Monsanto and the nation's weed scientists actually began several years ago, when Monsanto first moved to make dicamba the centerpiece of a new weedkilling strategy. The company tweaked the genes in soybeans and cotton and created genetically modified varieties of those crops that can tolerate doses of dicamba. (Normally, dicamba kills those crops.) This allowed farmers to spray the weedkiller directly on their soybean or cotton plants, killing the weeds while their crops survived.\u003c/p>\n\u003cp>It's an approach that Monsanto pioneered with crops that were genetically modified to tolerate glyphosate, or Roundup. After two decades of heavy exposure to glyphosate, however, devastating weeds like \u003ca href=\"http://www.npr.org/sections/thesalt/2012/03/07/147656157/farmers-face-tough-choice-on-ways-to-fight-new-strains-of-weeds\">Palmer amaranth\u003c/a>, or pigweed, developed resistance to it. So farmers are looking for new weedkilling tools.\u003c/p>\n\u003cp>Dicamba, however, has a well-known defect. It's volatile; it tends to evaporate from the soil or vegetation where it has been sprayed, creating a cloud of plant-killing vapor that can spread in unpredictable directions. It happens more in hot weather, and Monsanto's new strategy inevitably would mean spraying dicamba in the heat of summer.\u003c/p>\n\u003cp>Monsanto and two other chemical companies, BASF and DuPont, announced that they had solved this problem with new \"low-volatility\" formulations of dicamba that don't evaporate as easily. Yet the companies — especially Monsanto — made it difficult for university scientists to verify those claims with independent tests before the products were released commercially.\u003c/p>\n\u003cp>\"I wish we could have done more testing. We've been asking to do more testing for several years, but the product was not made available to us,\" says Bob Scott, a weed scientist at the University of Arkansas. \"These are proprietary products. Until they release those formulations for testing, we're not allowed to [test them].\"\u003c/p>\n\u003cp>To make matters worse, Monsanto started selling its new dicamba-tolerant soybeans in 2016, before the new low-volatility formulations of dicamba were even approved for sale. It tempted farmers to use older versions of dicamba on these crops, illegally, and some farmers couldn't resist that temptation. In Arkansas, there were widespread \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/01/487809643/crime-in-the-fields-how-monsanto-and-scofflaw-farmers-hurt-soybeans-in-arkansas\">reports\u003c/a> that dicamba was damaging neighboring fields that didn't have the benefit of Monsanto's new genes. In one case, a dispute between farmers led to a fatal \u003ca href=\"http://www.npr.org/templates/transcript/transcript.php?storyId=531272125\">shooting\u003c/a>.\u003c/p>\n\u003cp>That fall, at a meeting of weed scientists, Hager confronted Monsanto's representatives. According to Hager, he told the company that \"you knowingly released these varieties in an area of the U.S. where you knew that glyphosate resistance [in weeds] was rampant. When you did that ... you knew what was going to happen.\"\u003c/p>\n\u003cp>\"I got a blank stare,\" Hager recalls.\u003c/p>\n\u003cp>This past summer, the floodgates on dicamba use opened. The new formulations of dicamba were approved for use (although Arkansas only allowed farmers to use BASF's product, not Monsanto's) and farmers rushed to adopt the new technology. They planted dicamba-tolerant crops on 26 million acres.\u003c/p>\n\u003cfigure id=\"attachment_122146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg\" alt=\"A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-122146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/dicamba_not_love_story-2_custom-968664dcf88fa278f1497073c7d0e5450053c5ea-s2500-c85-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A farmer's nightmare weed, glyphosate-resistant Palmer amaranth, or pigweed, sprouts in a soybean field in Arkansas. Its evolution has farmers looking for new weedkilling strategies. \u003ccite>( Dan Charles /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The demand for it is overwhelming. The need to control these difficult-to-manage weeds is huge,\" says Scott Partridge, Monsanto's vice president of global strategy.\u003c/p>\n\u003cp>When spraying started, \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">complaints\u003c/a> rolled in. The new \"low volatility\" versions of dicamba didn't stay where they belonged. They drifted into nearby fields, damaging crops there — mostly soybeans, but also vegetables and orchards. There were reports of damage from Mississippi to Minnesota, but the problem was worst in Arkansas, Missouri and Tennessee.\u003c/p>\n\u003cp>\"By the end of May, first of June, it became impossible; the calls were coming in, three or four a day. Sometimes eight or 12 a day,\" says the University of Arkansas' Scott. \"There is no precedent for what we've seen this year.\"\u003c/p>\n\u003cp>At first, the companies selling these herbicides — both Monsanto and BASF — seemed unconcerned.\u003c/p>\n\u003cp>\"All I got was denial that there was a problem,\" Bradley says. \"What I kept hearing was: It's not a big problem nationwide; we always have these kinds of mistakes or accidents with the introduction of any new technology.\"\u003c/p>\n\u003cp>So Bradley, a past president of the Weed Science Society of America, started collecting data on crop damage from across the country, mapping the epidemic. By the end of the summer, Bradley estimated that at least 3.1 million acres of crops had shown some injury from drifting dicamba.\u003c/p>\n\u003cp>With the scale of dicamba damage increasingly clear, a fierce debate erupted over its cause.\u003c/p>\n\u003cp>Monsanto's executives insist that the people who sprayed dicamba were just learning how to do it properly and didn't follow directions. Partridge says his company checked out more than a thousand cases of dicamba damage, \"and in 88 percent of those instances, the label was not followed.\" Farmers or pesticide applicators sprayed dicamba too close to neighboring fields, didn't clean out their equipment properly or used the wrong nozzles.\u003c/p>\n\u003cp>\"Every one of those [mistakes] is fixable by education,\" Partridge says.\u003c/p>\n\u003cp>University weed scientists say that that is only part of the explanation and that the problem can't be fixed so easily.\u003c/p>\n\u003cp>Bradley, Scott and their colleagues in other states say that much of the damage they saw this year didn't appear to come from \"physical drift\" of windblown droplets of dicamba, coming directly from a sprayer. Physical drift, they say, typically produces a plume of damage that diminishes with distance from the source of the spray. Instead, they saw entire hundred-acre fields of soybeans with cupped leaves, and the damage was uniform from one end to the other. They also saw damage in orchards and fields that were far removed from any fields sprayed with dicamba.\u003c/p>\n\u003cp>This pattern, they say, looks more like what they had feared all along: volatilization.\u003c/p>\n\u003cp>What is more, the scientists say, field experiments that they finally carried out this summer point toward evaporating dicamba as a cause.\u003c/p>\n\u003cp>Bob Scott shows me one such experiment, a field of soybeans at a research station near Lonoke, Ark. Here, soybeans were injured by dicamba that definitely did not enter the field through mistakes in spraying.\u003c/p>\n\u003cp>\"It's important to remember, we did not spray this plot,\" Scott says. Instead, at a location far away from this field, he and his colleagues sprayed trays of soil with various dicamba-containing herbicides. Then they carried the trays into this field and placed them between the rows of soybeans for 48 hours. The trays and soybeans were protected underneath plastic hoops — essentially, miniature greenhouses — that were open at each end. The dicamba evaporated from the trays and injured the soybean plants nearby, curling their leaves and stunting their growth.\u003c/p>\n\u003cp>\"A lot of people were very disappointed when they saw the plots,\" Scott says. \"A lot of people didn't want to see what they were seeing, and were in disbelief.\"\u003c/p>\n\u003cp>These observations have huge implications. If the new formulations of dicamba evaporate and spread, they cannot easily be controlled.\u003c/p>\n\u003cp>\"If this were any other product, I feel like it would be just pulled off the market, and we'd be done with it,\" Scott says.\u003c/p>\n\u003cp>But dicamba, and the crops created to tolerate it, aren't just any products. There is big money behind them. Monsanto, seed dealers, farmers who are struggling with weed problems — they all have a stake in this technology. The university scientists who are pointing out problems with them are confronting an economic juggernaut. \u003c/p>\n\u003cp>Monsanto — and farmers who want to use dicamba — have been fighting back. In Arkansas, where state regulators \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">proposed\u003c/a> a ban on dicamba during the growing season next year, Monsanto recently sued the regulators, arguing that the ban was based on \"unsubstantiated theories regarding product volatility that are contradicted by science.\" The company \u003ca href=\"https://monsanto.com/app/uploads/2017/09/Monsantos-Petition-for-Rulemaking-to-the-Arkansas-State-Plant-B_84746_1.pdf\">called\u003c/a> on regulators to disregard information from Jason Norsworthy, one of the University of Arkansas' weed researchers, because he had recommended that farmers use a non-dicamba alternative from a rival company. Monsanto also attacked the objectivity of Ford Baldwin, a former university weed scientist who now works as a consultant to farmers and herbicide companies.\u003c/p>\n\u003cp>\"I read it as an attack on all of us, and anybody who dares to [gather] outside data,\" Scott says. \"And some of my fellow weed scientists read it that way as well.\"\u003c/p>\n\u003cp>Bradley says executives from Monsanto have made repeated calls to his supervisors. \"What the exact nature of those calls [was], I'm not real sure,\" Bradley says. \"But I'm pretty sure it has something to do with not being happy with what I'm saying.\"\u003c/p>\n\u003cp>I contacted three academic deans at the University of Missouri, asking for details about the calls. A university spokesman said they were too busy to respond.\u003c/p>\n\u003cp>Monsanto's Partridge says, \"We are not attacking Dr. Bradley. We respect him, his position, opinion, and his work. We respect him, and academics in general.\"\u003c/p>\n\u003cp>Bradley says criticism from people in Missouri's farming community whom he has known for years hits him even harder. \"To have somebody say that what [I'm] saying is bad for Missouri agriculture, that's a hard one to take,\" he says. \"There's not a lot of glory in these positions, or major financial incentive. We chose these jobs to help the farmers in our states.\"\u003c/p>\n\u003cp>Monsanto's explanation for what happened this summer, and how to prevent it, seems to be carrying the day in Washington, D.C. Two weeks ago, the Environmental Protection Agency \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/13/557607443/with-ok-from-epa-use-of-controversial-weedkiller-is-expected-to-double\">announced\u003c/a> that it will allow continued use of dicamba next year. The EPA is imposing a few additional restrictions on who can spray it, and when. Those restrictions will have little effect, or none at all, on damage caused by volatilization.\u003c/p>\n\u003cp>Arkansas' proposal to ban use of dicamba during the growing season next summer has not yet received final approval. A public hearing on the proposal is set for Nov. 8.\u003c/p>\n\u003cp>Kevin Bradley thinks there is one positive result from the controversy. \"It has made more farmers aware of what we do, and that is, unbiased research and calling it like we see it,\" he says.\u003c/p>\n\u003cp>Over the course of recent decades, publicly funded agricultural extension services have shrunk, and farmers have turned to seed and chemical companies for advice. \"It's become so weighted towards — 'well, the companies did their research, and it said this, so that must be the way it is!' \" Bradley says. \"You know what? Maybe that's not the way it is.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171025_me_amid_gmo_strife_food_industry_vies_for_public_trust_in_crispr_technology.mp3\u003c/p>\n\u003cp>There's a genetic technology that scientists are eager to apply to food, touting its possibilities for things like mushrooms that don't brown and pigs that are resistant to deadly diseases.\u003c/p>\n\u003cp>And food industry groups, still reeling from widespread protests against genetically engineered corn and soybeans (aka GMOs) that have made it difficult to get genetically engineered food to grocery store shelves, are looking to influence public opinion.\u003c/p>\n\u003cp>The technology is called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. It's a technique that \u003ca href=\"http://animalscience.ucdavis.edu/faculty/vaneenennaam/\">Alison Van Eenennaam\u003c/a>, an animal genetics professor at University of California, Davis, says can de-activate a gene. Or, as she puts it: \"It's editing. It's like going into a Word document and basically replacing one letter, maybe that instead of 'wind,' you want it to say 'wine,' \" she says.\u003c/p>\n\u003cp>Skeptics, like Dana Perls with the environmental group Friends of the Earth, say food companies are trying to distance themselves from terms like GMO and genetic engineering that have caused them trouble with consumers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These new gene editing technologies like CRISPR are genetic engineering. And if this is genetic engineering, then call it that,\" says Perls. She says these producers are just trying to pull the wool over consumers' eyes with a strong public relations push.\u003c/p>\n\u003cp>Dozens of crops and livestock developed with CRISPR technology are years from the market, though the U.S. Department of Agriculture already said \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">it won't regulate\u003c/a> CRISPR-developed products like other genetically engineered food, since \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">no foreign genetic\u003c/a> material is introduced in the process. The Food and Drug Administration will decide which new products are safe.\u003c/p>\n\u003cp>To get ahead of any criticism, a group of heavyweights in the food industry have joined forces to form the Coalition for Responsible Gene Editing in Agriculture, which is funded by \u003ca href=\"http://www.foodintegrity.org/about/members/cfi-members/\">members\u003c/a> like the U.S. Pork Board, Monsanto, Syngenta and Bayer.\u003c/p>\n\u003cp>The board's CEO, Bill Even, says the food industry missed a chance to do this when the earlier wave of genetically engineered food made it to the market.\u003c/p>\n\u003cp>\"There was never any conversation with consumers around what is this and what did it mean,\" he says. \"Fast forward now today, there's a lot of debate around GMOs and food. The public rightly [is] ... interested in knowing what's in their food.\"\u003c/p>\n\u003cp>People don't often trust big companies, says \u003ca href=\"http://www.foodintegrity.org/about/leadership/charlie-arnot/\">Charlie Arnot\u003c/a>, who leads the coalition and is the CEO of the Center for Food Integrity. But when it comes to CRISPR, there are three key strategies Arnot says will help get consumers on board.\u003c/p>\n\u003cp>First: CRISPR is not a secret.\u003c/p>\n\u003cp>\"Those in technology have to be more transparent and be much more engaged in a public conversation and dialogue, in order to answer those questions, address the skepticism and ultimately result in earning consumer trust in what they're doing in gene editing,\" he says.\u003c/p>\n\u003cp>Second, the coalition wants to show that it shares the same values that shoppers do. So, its members are sponsoring and attending events like \u003ca href=\"http://crisprcon.org/\">CRISPRcon\u003c/a> to engage in public discussions about the technology and its potential animal welfare, societal and environmental benefits.\u003c/p>\n\u003cp>\"If people trust you, science doesn't matter. If people don't trust you, science doesn't matter,\" Arnot says. \"It only matters after you cross that trust threshold. So you really have to engage in that values-based dialogue to build trust, and then you're given the permission to introduce the science.\"\u003c/p>\n\u003cp>And that's the third strategy: These companies want consumers to know that CRISPR isn't like other forms of genetic engineering. CRISPR changes the way genes are expressed; it doesn't necessarily add genetic material from another species, although it can be used that way.\u003c/p>\n\u003cp>\"That's going to be the path that will ultimately lead to greater trust,\" Arnot says. \"If we shortcut that path, we run the risk of potentially having this significantly beneficial technology not be accepted.\"\u003c/p>\n\u003cp>But persuading consumers to buy into CRISPR will be an uphill battle for Arnot and other industry groups. Food and environmental advocacy groups already are asking questions about CRISPR, as well as raising concerns over tracing genetically edited food in the system and the potential lack of regulatory oversight.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production. Kristofor Husted is based at member station KBIA in Columbia, Mo.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a genetic technology that scientists are eager to apply to food, touting its possibilities for things like mushrooms that don't brown and pigs that are resistant to deadly diseases.\u003c/p>\n\u003cp>And food industry groups, still reeling from widespread protests against genetically engineered corn and soybeans (aka GMOs) that have made it difficult to get genetically engineered food to grocery store shelves, are looking to influence public opinion.\u003c/p>\n\u003cp>The technology is called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. It's a technique that \u003ca href=\"http://animalscience.ucdavis.edu/faculty/vaneenennaam/\">Alison Van Eenennaam\u003c/a>, an animal genetics professor at University of California, Davis, says can de-activate a gene. Or, as she puts it: \"It's editing. It's like going into a Word document and basically replacing one letter, maybe that instead of 'wind,' you want it to say 'wine,' \" she says.\u003c/p>\n\u003cp>Skeptics, like Dana Perls with the environmental group Friends of the Earth, say food companies are trying to distance themselves from terms like GMO and genetic engineering that have caused them trouble with consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These new gene editing technologies like CRISPR are genetic engineering. And if this is genetic engineering, then call it that,\" says Perls. She says these producers are just trying to pull the wool over consumers' eyes with a strong public relations push.\u003c/p>\n\u003cp>Dozens of crops and livestock developed with CRISPR technology are years from the market, though the U.S. Department of Agriculture already said \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">it won't regulate\u003c/a> CRISPR-developed products like other genetically engineered food, since \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">no foreign genetic\u003c/a> material is introduced in the process. The Food and Drug Administration will decide which new products are safe.\u003c/p>\n\u003cp>To get ahead of any criticism, a group of heavyweights in the food industry have joined forces to form the Coalition for Responsible Gene Editing in Agriculture, which is funded by \u003ca href=\"http://www.foodintegrity.org/about/members/cfi-members/\">members\u003c/a> like the U.S. Pork Board, Monsanto, Syngenta and Bayer.\u003c/p>\n\u003cp>The board's CEO, Bill Even, says the food industry missed a chance to do this when the earlier wave of genetically engineered food made it to the market.\u003c/p>\n\u003cp>\"There was never any conversation with consumers around what is this and what did it mean,\" he says. \"Fast forward now today, there's a lot of debate around GMOs and food. The public rightly [is] ... interested in knowing what's in their food.\"\u003c/p>\n\u003cp>People don't often trust big companies, says \u003ca href=\"http://www.foodintegrity.org/about/leadership/charlie-arnot/\">Charlie Arnot\u003c/a>, who leads the coalition and is the CEO of the Center for Food Integrity. But when it comes to CRISPR, there are three key strategies Arnot says will help get consumers on board.\u003c/p>\n\u003cp>First: CRISPR is not a secret.\u003c/p>\n\u003cp>\"Those in technology have to be more transparent and be much more engaged in a public conversation and dialogue, in order to answer those questions, address the skepticism and ultimately result in earning consumer trust in what they're doing in gene editing,\" he says.\u003c/p>\n\u003cp>Second, the coalition wants to show that it shares the same values that shoppers do. So, its members are sponsoring and attending events like \u003ca href=\"http://crisprcon.org/\">CRISPRcon\u003c/a> to engage in public discussions about the technology and its potential animal welfare, societal and environmental benefits.\u003c/p>\n\u003cp>\"If people trust you, science doesn't matter. If people don't trust you, science doesn't matter,\" Arnot says. \"It only matters after you cross that trust threshold. So you really have to engage in that values-based dialogue to build trust, and then you're given the permission to introduce the science.\"\u003c/p>\n\u003cp>And that's the third strategy: These companies want consumers to know that CRISPR isn't like other forms of genetic engineering. CRISPR changes the way genes are expressed; it doesn't necessarily add genetic material from another species, although it can be used that way.\u003c/p>\n\u003cp>\"That's going to be the path that will ultimately lead to greater trust,\" Arnot says. \"If we shortcut that path, we run the risk of potentially having this significantly beneficial technology not be accepted.\"\u003c/p>\n\u003cp>But persuading consumers to buy into CRISPR will be an uphill battle for Arnot and other industry groups. Food and environmental advocacy groups already are asking questions about CRISPR, as well as raising concerns over tracing genetically edited food in the system and the potential lack of regulatory oversight.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production. Kristofor Husted is based at member station KBIA in Columbia, Mo.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The FDA Will Decide If These 26 Ingredients Count As Fiber",
"title": "The FDA Will Decide If These 26 Ingredients Count As Fiber",
"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/2017/10/20171023_me_the_fda_will_decide_if_these_26_ingredients_count_as_fiber.mp3\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What counts as dietary fiber? That's up for debate.\u003c/p>\n\u003cp>The Food and Drug Administration is reviewing 26 ingredients that food manufacturers use to bulk up the fiber content of processed foods to determine if there's a health benefit.\u003c/p>\n\u003cp>If you're a nutrition-label reader, the \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">list\u003c/a> includes some familiar-ish sounding ingredients — such as \u003ca href=\"http://jn.nutrition.org/content/129/7/1402S.full\">inulin\u003c/a>, which is often sourced from chicory root.\u003c/p>\n\u003cp>Other ingredients on the \"do-these-count-as-fiber?\" list include gum acacia, bamboo fiber, retrograded corn starch, and — get ready for a tongue-twister — xylooligosaccharides. Some of these fibers are extracted from plant sources, while others are synthetic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some critics argue that the FDA should not allow these added fibers to count as fiber on Nutrition Facts labels.\u003c/p>\n\u003cp>\"The food industry has high-jacked the advice to eat more fiber by putting isolated, highly processed fiber into what are essentially junk foods,\" says \u003ca href=\"https://cspinet.org/biography/bonnie-liebman\">Bonnie Liebman\u003c/a> of the consumer group Center for Science in the Public Interest.\u003c/p>\n\u003cp>A bunch of packaged foods contain added fiber. Some examples include \u003ca href=\"http://www.fiberone.com/product/90-calorie-chocolate-fudge-brownie/\">Fiber One\u003c/a> bar products, some \u003ca href=\"https://www.kelloggs.com/en_US/products/kellogg-s-apple-jacks-cereal-product.html#nutrition-modal\">cereal\u003c/a> and instant \u003ca href=\"http://www.quakeroats.com/products/hot-cereals/high-fiber/maple-and-brown-sugar.aspx\">oatmeal\u003c/a> products, as well as some \u003ca href=\"https://www.barilla.com/en-us/products/pasta/white-fiber/white-fiber-spaghetti\">pastas\u003c/a> and \u003ca href=\"https://thomasbreads.com/products/high-fiber-english-muffins\">English Muffins\u003c/a>.\u003c/p>\n\u003cp>Liebman says most people know that an apple is a healthier choice than a high-fiber brownie, but when they see high fiber counts on the label, \"it may just be enough to convince them to go with the brownie.\"\u003c/p>\n\u003cfigure id=\"attachment_121974\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg\" alt=\"Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients.\" width=\"1600\" height=\"640\" class=\"size-full wp-image-121974\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-160x64.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-800x320.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-768x307.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1020x408.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-1180x472.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-960x384.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-240x96.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-375x150.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/fiber_food_custom-c2a46043d01db17ffb7222191c126f3ad23e7217-s1600-c85-520x208.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: grape juice with resistant maltodextrin as added fiber. Right: a banana that naturally contains fiber and other nutrients. \u003ccite>(Carolyn Rogers/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liebman argues a much better way to get the recommended 25 to 38 grams of daily fiber is to eat more foods that are naturally rich in fiber such as fruits, vegetables, beans and whole grains.\u003c/p>\n\u003cp>High-fiber diets may help \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/01/464854395/a-diet-high-in-fiber-may-help-protect-against-breast-cancer\">protect against\u003c/a> a range of diseases, from Type 2 diabetes and heart disease to certain types of cancer.\u003c/p>\n\u003cp>The FDA lists a range of health benefits linked to dietary fiber. For instance, fiber can help lower blood glucose and cholesterol levels, as well as blood pressure. Fiber can also aid laxation and bowel function, and it can promote a feeling of fullness, which may lead people to eat less.\u003c/p>\n\u003cp>The FDA is in the process of determining whether isolated and synthetic fibers provide a beneficial physiological effect to human health. The agency says, going forward, there must be at least one demonstrated benefit. \"Only fibers that meet the definition can be declared as a dietary fiber on the Nutrition Facts label,\" according to this \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm528582.htm\">Q & A\u003c/a> about the review process. The agency is in the process of reviewing the science.\u003c/p>\n\u003cp>The food industry has weighed in, pointing to the demonstrated benefits of some of these added fibers. \"I think the main benefit is that they contribute to regularity and laxation,\" says \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-manufacturers-association-appoints-robert-burns-vice-president-heal/\">Robert Burns, vice president of health and nutrition policy\u003c/a> at the Grocery Manufacturers Association. Burns says most people don't consume enough fiber, so \"if you can supplement [with] snack bars that people are eating, it [can] go a long way to meeting dietary recommendations.\"\u003c/p>\n\u003cp>Critics say an optimal diet is one that includes lots of whole foods such as fruits, vegetables, nuts, beans and whole grains. These foods are not only naturally rich in fiber, they also contain other beneficial compounds such as vitamins, minerals and anti-inflammatory compounds.\u003c/p>\n\u003cp>\"Highly processed snack bars typically contain combinations of processed starch and added sugar. They're low in vitamins and minerals,\" says Dr. \u003ca href=\"https://www.hsph.harvard.edu/david-ludwig/\">David Ludwig\u003c/a> of the Harvard School of Public Health. \"Just adding isolated fiber back in [to these processed foods] does not cover up for those nutritional deficiencies.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Do You Care If Your Fish Dinner Was Raised Humanely? Animal Advocates Say You Should",
"title": "Do You Care If Your Fish Dinner Was Raised Humanely? Animal Advocates Say You Should",
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"content": "\u003cp>At some point or another, we've all cringed at the videos: lame cows struggling to stand; egg-laying hens squeezed into small, stacked cages; hogs confined to gestation crates, unable to walk or turn.\u003c/p>\n\u003cp>Over the past decade, animal advocates have made great strides informing us of some of the problems with how many of our favorite proteins are raised. They've also made progress bringing change to the industry by pressuring large-scale retailers — from Target to McDonald's — to commit to sourcing livestock raised with higher welfare standards. But one important protein source has been missing almost entirely from the conversation: seafood.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mercyforanimals.org/\">Mercy for Animals\u003c/a>, a U.S.-based animal welfare group, says that's about to change. The group says it is beginning to lay the groundwork for a campaign that will target the aquaculture industry and shine a light on the conditions in which finfish like salmon, tilapia, catfish, trout, pangasius and other species are raised.\u003c/p>\n\u003cp>\"More and more fish are being farmed in intense factory farms,\" says Nick Cooney, executive vice president at Mercy for Animals. \"At the same time, there's an increasing amount of research discovering just how intelligent and social fish are as individuals.\"\u003c/p>\n\u003cp>Do consumers care? Mercy for Animals' own \u003ca href=\"http://www.mercyforanimals.org/research\">in-house studies\u003c/a> suggest yes — and offer a roadmap of the objections the group is likely to raise with the aquaculture industry. Concerns like too many fish routinely crammed into pens and tanks, fish being raised in dirty water, high disease and mortality rates.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The group, a vegan organization, also cites slaughter methods it finds most inhumane — like letting fish suffocate in open air, chilling them while still alive, or cutting their gills without stunning. And then there's the parasites known as sea lice, which feed on farmed salmon, costing the industry nearly $1 billion a year in losses. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"For individual consumers, our goal is simply to educate them on the way these animals are being treated,\" says Cooney. \"Our research studies have found that when people learn about these things — that half the fish being used in the food industry are coming from factory farms, or are confined in tanks with dirty water; that sea lice eats away the flesh and faces of fish — that educating them leads to more compassionate choices. And for large companies, our hope in the coming years is that if we show them their customers care, they'll eliminate the worst practices in their supply chains.\"\u003c/p>\n\u003cp>Mercy for Animals may have one important thing going for it — timing.\u003c/p>\n\u003cp>Humane treatment of fish is a topic that's starting to bubble up elsewhere. Seafood industry gatherings like the \u003ca href=\"http://www.seafoodsummit.org/session/a-discussion-on-fish-health-welfare-and-our-moral-obligations/\">Seafood Summit\u003c/a> and the \u003ca href=\"https://afs.confex.com/afs/2017/meetingapp.cgi/Session/5471\">American Fisheries Society\u003c/a> meetings are now including sessions focused on welfare issues for farm-raised fish. Supermarkets like Whole Foods are addressing the issue by including language in their \u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\">seafood standards\u003c/a> requiring producers to minimize stress, and have gone so far as to stop carrying live lobster in their stores. And in Seattle, a pair of commercial fishermen recently launched a new fishing vessel that they claim is designed to \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/14/532845573/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it\">humanely harvest\u003c/a> the wild Pacific cod they catch.\u003c/p>\n\u003cp>\u003cstrong>But will eaters care what fish feel?\u003c/strong>\u003c/p>\n\u003cp>Industry representatives say they paid close attention when animal advocacy groups went after the egg-laying hen and hog industries, but say they aren't convinced eaters will prioritize humane treatment for fish in the same way.\u003c/p>\n\u003cp>\"I'm not sure fish will capture the conscience of the public in the same way warm-blooded, furry animals have. People in this country don't see fish as sentient animals, with a conscience requiring the same welfare standards they'd give to a brown-eyed calf,\" says Craig Watson, who chairs the aquatic animal welfare committee for the National Aquaculture Association (NAA), a U.S.-based group of seafood growers.\u003c/p>\n\u003cp>But it's a topic many in aquaculture are thinking more about, including veterinarian Stephen Frattini, president of the \u003ca href=\"http://cfaarm.org/home.html\">Center for Aquatic Animal Research and Management\u003c/a>, who has spoken about fish welfare at industry conferences.\u003c/p>\n\u003cp>\"As humans, we've utilized terrestrial animals as food, but also to pull carts and plow fields. And along the way, a moral contract evolved that acknowledged we should provide for them in a way beyond not being cruel to them,\" Frattini says. \"But with fish, we're not there yet. We [as eaters] have yet to really struggle with that.\"\u003c/p>\n\u003cp>Indeed, defining what constitutes humane treatment of fish may be a tricky proposition of its own.\u003c/p>\n\u003cp>For one thing, the debate over whether fish are \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/20/482468094/fish-have-feelings-too-the-inner-lives-of-our-underwater-cousins\">sentient and feel pain\u003c/a> is far from settled.\u003c/p>\n\u003cp>\"It depends on who you talk to,\" says Watson, who also runs the Tropical Aquaculture Laboratory at the University of Florida. He says he and many others think \"the science is clear that fish lack the neurophysiology to feel pain. They don't have the brain structure — a developed neocortex where pain occurs in higher vertebrates.\"\u003c/p>\n\u003cp>Watson notes the growing body of literature suggesting that there's a part of a fish's brain that can feel pain or emotion. But he says the science is still pretty clear. \"Fish don't have the equipment for higher processes similar to ours.\" But in a way, he says, the answer almost doesn't matter. \"To me, it's not an argument of whether fish are emotional and conscious, that's a personal belief in many ways. What's important is the welfare of the animal.\"\u003c/p>\n\u003cp>\u003cstrong>What constitutes humane treatment for fish?\u003c/strong>\u003c/p>\n\u003cp>But what's deemed humane for one species of fish may be detrimental to another. For example, imposing an across-the-board, low-density requirement might actually create a stressful environment for certain species. Tilapia or arctic char can become aggressive with each other when there are fewer fish in the pen.\u003c/p>\n\u003cp>And then there are fuzzier welfare issues. Are breeding techniques that sometimes result in \u003ca href=\"http://www.fisheriessciences.com/fisheries-aqua/skeletal-deformities-in-seabreams-understanding-the-genetic-origin-can-improve-production.pdf\">skeletal deformities\u003c/a> a humane issue? What about emerging evidence that accelerated growth rates of some farmed fish have resulted in \u003ca href=\"https://www.theguardian.com/environment/world-on-a-plate/2017/aug/29/is-hearing-loss-in-farmed-fish-a-price-worth-paying-for-aquacultures-meteoric-rise\">hearing loss\u003c/a>? For some farmed salmon, sea lice are more than just uncomfortable parasites that attach to fish and feed on them—\u003ca href=\"http://www.cbc.ca/news/canada/new-brunswick/sea-lice-outbreak-fundy-1.4030118\">unchecked, they can be deadly\u003c/a> and can also infect wild salmon swimming nearby. Last year in Scotland alone, \u003ca href=\"http://www.heraldscotland.com/news/15583156.A_disgrace__ten_million_salmon_thrown_away_by_fish_farm_industry_in_last_year_alone/?ref=mr&lp=8\">10 million salmon\u003c/a> were destroyed because of parasites, diseases and other problems. Should high mortality rates like that be viewed through a humane lens?\u003c/p>\n\u003cp>\"It's not how many fish you put in the pen, it's how many you harvest. There are a lot of farmed fish that never make it to the plate because of mishaps during the farming process,\" says George Leonard, chief scientist at Ocean Conservancy. \"Should we as a society care about the suffering of those fish that never make it to the plate? That isn't a science question. That is a moral question.\"\u003c/p>\n\u003cp>The issue is on the radar of industry certification groups like Best Aquaculture Practices, which includes an entire section on animal health and welfare in its standards. The Aquaculture Stewardship Council says welfare provisions are included in its current standards to address issues like stocking densities and veterinary care, but it does not have a separate standard for the 12 species it currently certifies.\u003c/p>\n\u003cp>The National Aquaculture Association's official policy on animal welfare also encourages humane practices including quick slaughter, though it specifically warns against anthropomorphizing standards around pain or intelligence.\u003c/p>\n\u003cp>\"What concerns people like me is the Mercy for Animal groups don't understand the fundamental biology of these animals, yet they want to dictate to us how to best grow the fish,\" says Randy MacMillian, an NAA board member and vice president of Clear Springs Foods, an Idaho-based trout farm.\u003c/p>\n\u003cp>\"As fish farmers, our mission is to provide U.S. consumers with environmentally sustainable, wholesome, high-quality seafood at affordable prices. We have to look at husbandry conditions. We're looking at feed conversion [the amount of feed it takes to grow one pound of fish], mortality, morbidity — and we use those metrics to inform us if we're doing a good job,\" he says.\u003c/p>\n\u003cp>Mercy for Animals will have some daunting hurdles in its path as it tries to shift the aquaculture industry: The vast majority of the farmed fish Americans eat comes from countries like China, Indonesia, Canada, Norway, Chile and Ecuador.\u003c/p>\n\u003cp>\"Welfare rights are primarily a Western phenomenon,\" says Fred Conte, an extension aquaculture specialist with the University of California, Davis. \"You go to Central America or China and you're not going to find welfare standards.\"\u003c/p>\n\u003cp>And many consumers already feel overwhelmed and confused with the complex decisions they face at the seafood counter: Is the fish farmed or wild? Is it from a sustainable source? Does it contain mercury or other contaminants? Was slave labor used in its production? Is the label accurate — or has that snapper been swapped for something else along the way? Adding the question, \"Was this fish farmed humanely?\" might be a tough sell.\u003c/p>\n\u003cp>Conte says ultimately, society will decide whether to take up the humane treatment of fish.\u003c/p>\n\u003cp>\"Right now, no one can make the definitive statement: Fish feel pain like humans feel pain. It's an open debate,\" says Conte. \"Before science comes up with that evidence, society is going to move in a direction. Industry will respond to market pressures. If society chooses not to believe a fish feels pain, there will not be much pressure on the industry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">\u003cem>Clare Leschin-Hoar\u003c/em>\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues. This story was produced in collaboration with the \u003c/em>\u003ca href=\"http://www.thefern.org\">\u003cem>Food & Environment Reporting Network\u003c/em>\u003c/a>\u003cem>, a non-profit, investigative news organization. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Concerns over animal welfare have led to changes in recent years in how livestock are raised. But seafood has been missing from the conversation. One group aims to change that.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At some point or another, we've all cringed at the videos: lame cows struggling to stand; egg-laying hens squeezed into small, stacked cages; hogs confined to gestation crates, unable to walk or turn.\u003c/p>\n\u003cp>Over the past decade, animal advocates have made great strides informing us of some of the problems with how many of our favorite proteins are raised. They've also made progress bringing change to the industry by pressuring large-scale retailers — from Target to McDonald's — to commit to sourcing livestock raised with higher welfare standards. But one important protein source has been missing almost entirely from the conversation: seafood.\u003c/p>\n\u003cp>\u003ca href=\"https://www.mercyforanimals.org/\">Mercy for Animals\u003c/a>, a U.S.-based animal welfare group, says that's about to change. The group says it is beginning to lay the groundwork for a campaign that will target the aquaculture industry and shine a light on the conditions in which finfish like salmon, tilapia, catfish, trout, pangasius and other species are raised.\u003c/p>\n\u003cp>\"More and more fish are being farmed in intense factory farms,\" says Nick Cooney, executive vice president at Mercy for Animals. \"At the same time, there's an increasing amount of research discovering just how intelligent and social fish are as individuals.\"\u003c/p>\n\u003cp>Do consumers care? Mercy for Animals' own \u003ca href=\"http://www.mercyforanimals.org/research\">in-house studies\u003c/a> suggest yes — and offer a roadmap of the objections the group is likely to raise with the aquaculture industry. Concerns like too many fish routinely crammed into pens and tanks, fish being raised in dirty water, high disease and mortality rates.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The group, a vegan organization, also cites slaughter methods it finds most inhumane — like letting fish suffocate in open air, chilling them while still alive, or cutting their gills without stunning. And then there's the parasites known as sea lice, which feed on farmed salmon, costing the industry nearly $1 billion a year in losses. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"For individual consumers, our goal is simply to educate them on the way these animals are being treated,\" says Cooney. \"Our research studies have found that when people learn about these things — that half the fish being used in the food industry are coming from factory farms, or are confined in tanks with dirty water; that sea lice eats away the flesh and faces of fish — that educating them leads to more compassionate choices. And for large companies, our hope in the coming years is that if we show them their customers care, they'll eliminate the worst practices in their supply chains.\"\u003c/p>\n\u003cp>Mercy for Animals may have one important thing going for it — timing.\u003c/p>\n\u003cp>Humane treatment of fish is a topic that's starting to bubble up elsewhere. Seafood industry gatherings like the \u003ca href=\"http://www.seafoodsummit.org/session/a-discussion-on-fish-health-welfare-and-our-moral-obligations/\">Seafood Summit\u003c/a> and the \u003ca href=\"https://afs.confex.com/afs/2017/meetingapp.cgi/Session/5471\">American Fisheries Society\u003c/a> meetings are now including sessions focused on welfare issues for farm-raised fish. Supermarkets like Whole Foods are addressing the issue by including language in their \u003ca href=\"http://assets.wholefoodsmarket.com/www/missions-values/seafood-sustainability/WholeFoodsMarketQS_Farmed-finfish-shrimp_Jan1-2014.pdf\">seafood standards\u003c/a> requiring producers to minimize stress, and have gone so far as to stop carrying live lobster in their stores. And in Seattle, a pair of commercial fishermen recently launched a new fishing vessel that they claim is designed to \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/14/532845573/will-fish-get-a-humanely-harvested-label-these-brothers-bet-40-million-on-it\">humanely harvest\u003c/a> the wild Pacific cod they catch.\u003c/p>\n\u003cp>\u003cstrong>But will eaters care what fish feel?\u003c/strong>\u003c/p>\n\u003cp>Industry representatives say they paid close attention when animal advocacy groups went after the egg-laying hen and hog industries, but say they aren't convinced eaters will prioritize humane treatment for fish in the same way.\u003c/p>\n\u003cp>\"I'm not sure fish will capture the conscience of the public in the same way warm-blooded, furry animals have. People in this country don't see fish as sentient animals, with a conscience requiring the same welfare standards they'd give to a brown-eyed calf,\" says Craig Watson, who chairs the aquatic animal welfare committee for the National Aquaculture Association (NAA), a U.S.-based group of seafood growers.\u003c/p>\n\u003cp>But it's a topic many in aquaculture are thinking more about, including veterinarian Stephen Frattini, president of the \u003ca href=\"http://cfaarm.org/home.html\">Center for Aquatic Animal Research and Management\u003c/a>, who has spoken about fish welfare at industry conferences.\u003c/p>\n\u003cp>\"As humans, we've utilized terrestrial animals as food, but also to pull carts and plow fields. And along the way, a moral contract evolved that acknowledged we should provide for them in a way beyond not being cruel to them,\" Frattini says. \"But with fish, we're not there yet. We [as eaters] have yet to really struggle with that.\"\u003c/p>\n\u003cp>Indeed, defining what constitutes humane treatment of fish may be a tricky proposition of its own.\u003c/p>\n\u003cp>For one thing, the debate over whether fish are \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/20/482468094/fish-have-feelings-too-the-inner-lives-of-our-underwater-cousins\">sentient and feel pain\u003c/a> is far from settled.\u003c/p>\n\u003cp>\"It depends on who you talk to,\" says Watson, who also runs the Tropical Aquaculture Laboratory at the University of Florida. He says he and many others think \"the science is clear that fish lack the neurophysiology to feel pain. They don't have the brain structure — a developed neocortex where pain occurs in higher vertebrates.\"\u003c/p>\n\u003cp>Watson notes the growing body of literature suggesting that there's a part of a fish's brain that can feel pain or emotion. But he says the science is still pretty clear. \"Fish don't have the equipment for higher processes similar to ours.\" But in a way, he says, the answer almost doesn't matter. \"To me, it's not an argument of whether fish are emotional and conscious, that's a personal belief in many ways. What's important is the welfare of the animal.\"\u003c/p>\n\u003cp>\u003cstrong>What constitutes humane treatment for fish?\u003c/strong>\u003c/p>\n\u003cp>But what's deemed humane for one species of fish may be detrimental to another. For example, imposing an across-the-board, low-density requirement might actually create a stressful environment for certain species. Tilapia or arctic char can become aggressive with each other when there are fewer fish in the pen.\u003c/p>\n\u003cp>And then there are fuzzier welfare issues. Are breeding techniques that sometimes result in \u003ca href=\"http://www.fisheriessciences.com/fisheries-aqua/skeletal-deformities-in-seabreams-understanding-the-genetic-origin-can-improve-production.pdf\">skeletal deformities\u003c/a> a humane issue? What about emerging evidence that accelerated growth rates of some farmed fish have resulted in \u003ca href=\"https://www.theguardian.com/environment/world-on-a-plate/2017/aug/29/is-hearing-loss-in-farmed-fish-a-price-worth-paying-for-aquacultures-meteoric-rise\">hearing loss\u003c/a>? For some farmed salmon, sea lice are more than just uncomfortable parasites that attach to fish and feed on them—\u003ca href=\"http://www.cbc.ca/news/canada/new-brunswick/sea-lice-outbreak-fundy-1.4030118\">unchecked, they can be deadly\u003c/a> and can also infect wild salmon swimming nearby. Last year in Scotland alone, \u003ca href=\"http://www.heraldscotland.com/news/15583156.A_disgrace__ten_million_salmon_thrown_away_by_fish_farm_industry_in_last_year_alone/?ref=mr&lp=8\">10 million salmon\u003c/a> were destroyed because of parasites, diseases and other problems. Should high mortality rates like that be viewed through a humane lens?\u003c/p>\n\u003cp>\"It's not how many fish you put in the pen, it's how many you harvest. There are a lot of farmed fish that never make it to the plate because of mishaps during the farming process,\" says George Leonard, chief scientist at Ocean Conservancy. \"Should we as a society care about the suffering of those fish that never make it to the plate? That isn't a science question. That is a moral question.\"\u003c/p>\n\u003cp>The issue is on the radar of industry certification groups like Best Aquaculture Practices, which includes an entire section on animal health and welfare in its standards. The Aquaculture Stewardship Council says welfare provisions are included in its current standards to address issues like stocking densities and veterinary care, but it does not have a separate standard for the 12 species it currently certifies.\u003c/p>\n\u003cp>The National Aquaculture Association's official policy on animal welfare also encourages humane practices including quick slaughter, though it specifically warns against anthropomorphizing standards around pain or intelligence.\u003c/p>\n\u003cp>\"What concerns people like me is the Mercy for Animal groups don't understand the fundamental biology of these animals, yet they want to dictate to us how to best grow the fish,\" says Randy MacMillian, an NAA board member and vice president of Clear Springs Foods, an Idaho-based trout farm.\u003c/p>\n\u003cp>\"As fish farmers, our mission is to provide U.S. consumers with environmentally sustainable, wholesome, high-quality seafood at affordable prices. We have to look at husbandry conditions. We're looking at feed conversion [the amount of feed it takes to grow one pound of fish], mortality, morbidity — and we use those metrics to inform us if we're doing a good job,\" he says.\u003c/p>\n\u003cp>Mercy for Animals will have some daunting hurdles in its path as it tries to shift the aquaculture industry: The vast majority of the farmed fish Americans eat comes from countries like China, Indonesia, Canada, Norway, Chile and Ecuador.\u003c/p>\n\u003cp>\"Welfare rights are primarily a Western phenomenon,\" says Fred Conte, an extension aquaculture specialist with the University of California, Davis. \"You go to Central America or China and you're not going to find welfare standards.\"\u003c/p>\n\u003cp>And many consumers already feel overwhelmed and confused with the complex decisions they face at the seafood counter: Is the fish farmed or wild? Is it from a sustainable source? Does it contain mercury or other contaminants? Was slave labor used in its production? Is the label accurate — or has that snapper been swapped for something else along the way? Adding the question, \"Was this fish farmed humanely?\" might be a tough sell.\u003c/p>\n\u003cp>Conte says ultimately, society will decide whether to take up the humane treatment of fish.\u003c/p>\n\u003cp>\"Right now, no one can make the definitive statement: Fish feel pain like humans feel pain. It's an open debate,\" says Conte. \"Before science comes up with that evidence, society is going to move in a direction. Industry will respond to market pressures. If society chooses not to believe a fish feels pain, there will not be much pressure on the industry.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">\u003cem>Clare Leschin-Hoar\u003c/em>\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues. This story was produced in collaboration with the \u003c/em>\u003ca href=\"http://www.thefern.org\">\u003cem>Food & Environment Reporting Network\u003c/em>\u003c/a>\u003cem>, a non-profit, investigative news organization. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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. ",
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"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",
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"masters-of-scale": {
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},
"mindshift": {
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"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.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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},
"politicalbreakdown": {
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"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",
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"order": 5
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"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",
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},
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},
"radiolab": {
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