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"content": "\u003cp>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n[audio mp3=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BUR4259091323.mp3\"][/audio]\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\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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"excerpt": "In an interview with NPR's \u003cem>Here & Now\u003c/em> about his new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, the chef drives home the size of the problem and the importance of changing our perspective.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\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": "With OK From EPA, Use Of Controversial Weedkiller Is Expected To Double",
"title": "With OK From EPA, Use Of Controversial Weedkiller Is Expected To Double",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Environmental Protection Agency \u003ca href=\"https://www.epa.gov/pesticides/epa-and-states-collective-efforts-lead-regulatory-action-dicamba\">announced\u003c/a> Friday that it will let farmers keep spraying the weedkilling chemical dicamba on Monsanto's new dicamba-tolerant soybeans and cotton. The decision is a victory for the biotech giant and the farmers who want to use the company's newest weedkilling technology.\u003c/p>\n\u003cp>Farmers across the Midwest and Mid-South have been waiting for the EPA's decision for months ever since it became clear that dicamba was \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">drifting\u003c/a> into thousands of fields where it didn't belong and damaging those crops. Some \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/4744/public-interest-groups-farmers-file-lawsuit-challenging-monsantos-toxic-pesticides\">groups\u003c/a> have called on the EPA to ban the most troublesome uses of dicamba, following the \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">lead\u003c/a> of regulators in Arkansas.\u003c/p>\n\u003cp>The EPA, however, decided that the problems that occurred this past summer can be solved simply by adding a few new restrictions on how dicamba is used. In the future, applying dicamba will require special training; it can't be applied if the wind speed is greater than 10 mph and farmers will be asked to pay more attention to the risk that dicamba spraying may pose to nearby orchards and vegetable fields.\u003c/p>\n\u003cp>Farmers have used dicamba for decades, but this past summer, they got permission to use it in a new way, spraying it over the top of soybean and cotton crops that Monsanto has genetically modified to tolerate the chemical. This meant that more dicamba was sprayed, and it was being applied in the heat of summer, which makes chemicals more likely to turn into a vapor and drift.\u003c/p>\n\u003cp>Scott Partridge, Monsanto's vice president of global strategy, welcomed the EPA's decision. \"We're very excited about it,\" he said. \"It directly addresses what we found to be the causes of the off-target movement in 2017, and we think it sets the stage for all growers and applicators to have a positive experience in 2018.\"\u003c/p>\n\u003cfigure id=\"attachment_121652\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg\" alt=\"Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-121652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With this green light from the EPA, farmers are expected to plant even more dicamba-tolerant soybeans next summer. According to Partridge, farmers planted about 20 million acres of dicamba-tolerant soybeans this summer. He expects that number to double next year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The demand for it is overwhelming,\" Partridge says. \"The need to control these difficult-to-manage weeds is huge.\"\u003c/p>\n\u003cp>The new restrictions on dicamba use, however, do not appear to address the problem of \"volatilization\" — when dicamba evaporates from soil or plants where it was sprayed and drifts in unpredictable directions. Many independent scientists say that this vapor drift was a major cause of damage to neighboring fields this summer.\u003c/p>\n\u003cp>Last year, Missouri did impose most of the restrictions that the EPA is set to require, and farmers in the state still saw widespread damage from drifting dicamba.\u003c/p>\n\u003cp>Bob Scott, a weed scientist at the University of Arkansas, recently showed me some experiments that he and his colleagues conducted. They sprayed trays of soil with dicamba, then placed those trays in a field of soybeans far from any dicamba spraying. The soybean plants next to the dicamba-treated soil showed clear signs of exposure to the chemical.\u003c/p>\n\u003cp>\"We had a lot of volatility in these trials, a lot of movement\" in unpredictable directions, Scott says. It wasn't what they were hoping to see, Scott says, but the results \"do help explain why we had 966 complaints in our state.\"\u003c/p>\n\u003cp>In fact, fear of dicamba drift from neighboring farms may persuade some farmers to buy Monsanto's dicamba-tolerant seeds next year because those soybeans won't be vulnerable to windblown dicamba.\u003c/p>\n\u003cp>Brent Henderson, who farms near Weona, Ark., is one of those farmers. \"If it's going to be legal to use and neighbors are planting it, I'm going to have to plant [dicamba-tolerant soybeans] to protect myself,\" he says. \"It's very annoying. It's a property rights issue. My neighbor should not dictate what I do on my farm.\"\u003c/p>\n\u003cp>Partridge, the Monsanto executive, continues to insist that vapor drift was not responsible for any of the damage that farmers saw this past summer. And he also does not believe that farmers are buying dicamba-tolerant soybeans to defend themselves.\u003c/p>\n\u003cp>\"When I talk to growers and ask them why they are deciding to buy our dicamba-tolerant Xtendimax seeds, they say it's because it's the highest-yielding seed out there,\" he says. \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": "The EPA says farmers can still spray dicamba on their crops next year — with some new restrictions. The weedkiller has been blamed for drifting into fields, damaging millions of acres of crops.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Environmental Protection Agency \u003ca href=\"https://www.epa.gov/pesticides/epa-and-states-collective-efforts-lead-regulatory-action-dicamba\">announced\u003c/a> Friday that it will let farmers keep spraying the weedkilling chemical dicamba on Monsanto's new dicamba-tolerant soybeans and cotton. The decision is a victory for the biotech giant and the farmers who want to use the company's newest weedkilling technology.\u003c/p>\n\u003cp>Farmers across the Midwest and Mid-South have been waiting for the EPA's decision for months ever since it became clear that dicamba was \u003ca href=\"http://www.npr.org/sections/thesalt/2017/10/07/555872494/a-wayward-weed-killer-divides-farm-communities-harms-wildlife\">drifting\u003c/a> into thousands of fields where it didn't belong and damaging those crops. Some \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/4744/public-interest-groups-farmers-file-lawsuit-challenging-monsantos-toxic-pesticides\">groups\u003c/a> have called on the EPA to ban the most troublesome uses of dicamba, following the \u003ca href=\"http://www.npr.org/sections/thesalt/2017/09/22/552803465/arkansas-defies-monsanto-moves-to-ban-rogue-weedkiller\">lead\u003c/a> of regulators in Arkansas.\u003c/p>\n\u003cp>The EPA, however, decided that the problems that occurred this past summer can be solved simply by adding a few new restrictions on how dicamba is used. In the future, applying dicamba will require special training; it can't be applied if the wind speed is greater than 10 mph and farmers will be asked to pay more attention to the risk that dicamba spraying may pose to nearby orchards and vegetable fields.\u003c/p>\n\u003cp>Farmers have used dicamba for decades, but this past summer, they got permission to use it in a new way, spraying it over the top of soybean and cotton crops that Monsanto has genetically modified to tolerate the chemical. This meant that more dicamba was sprayed, and it was being applied in the heat of summer, which makes chemicals more likely to turn into a vapor and drift.\u003c/p>\n\u003cp>Scott Partridge, Monsanto's vice president of global strategy, welcomed the EPA's decision. \"We're very excited about it,\" he said. \"It directly addresses what we found to be the causes of the off-target movement in 2017, and we think it sets the stage for all growers and applicators to have a positive experience in 2018.\"\u003c/p>\n\u003cfigure id=\"attachment_121652\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg\" alt=\"Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-121652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/img_6015_custom-d22b57c8d903120f9cf11007ec2f70ac88af9954-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Bob Scott, a weed scientist at the University of Arkansas, and his colleagues conducted experiments on the effects of dicamba drift on nearby crops. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With this green light from the EPA, farmers are expected to plant even more dicamba-tolerant soybeans next summer. According to Partridge, farmers planted about 20 million acres of dicamba-tolerant soybeans this summer. He expects that number to double next year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The demand for it is overwhelming,\" Partridge says. \"The need to control these difficult-to-manage weeds is huge.\"\u003c/p>\n\u003cp>The new restrictions on dicamba use, however, do not appear to address the problem of \"volatilization\" — when dicamba evaporates from soil or plants where it was sprayed and drifts in unpredictable directions. Many independent scientists say that this vapor drift was a major cause of damage to neighboring fields this summer.\u003c/p>\n\u003cp>Last year, Missouri did impose most of the restrictions that the EPA is set to require, and farmers in the state still saw widespread damage from drifting dicamba.\u003c/p>\n\u003cp>Bob Scott, a weed scientist at the University of Arkansas, recently showed me some experiments that he and his colleagues conducted. They sprayed trays of soil with dicamba, then placed those trays in a field of soybeans far from any dicamba spraying. The soybean plants next to the dicamba-treated soil showed clear signs of exposure to the chemical.\u003c/p>\n\u003cp>\"We had a lot of volatility in these trials, a lot of movement\" in unpredictable directions, Scott says. It wasn't what they were hoping to see, Scott says, but the results \"do help explain why we had 966 complaints in our state.\"\u003c/p>\n\u003cp>In fact, fear of dicamba drift from neighboring farms may persuade some farmers to buy Monsanto's dicamba-tolerant seeds next year because those soybeans won't be vulnerable to windblown dicamba.\u003c/p>\n\u003cp>Brent Henderson, who farms near Weona, Ark., is one of those farmers. \"If it's going to be legal to use and neighbors are planting it, I'm going to have to plant [dicamba-tolerant soybeans] to protect myself,\" he says. \"It's very annoying. It's a property rights issue. My neighbor should not dictate what I do on my farm.\"\u003c/p>\n\u003cp>Partridge, the Monsanto executive, continues to insist that vapor drift was not responsible for any of the damage that farmers saw this past summer. And he also does not believe that farmers are buying dicamba-tolerant soybeans to defend themselves.\u003c/p>\n\u003cp>\"When I talk to growers and ask them why they are deciding to buy our dicamba-tolerant Xtendimax seeds, they say it's because it's the highest-yielding seed out there,\" he says. \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": "Which Items In Our Kitchens Contain BPA?",
"title": "Which Items In Our Kitchens Contain BPA?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's not exactly a secret that many plastic products have an additive called \"bisphenol A,\" or \"BPA,\" for short. NPR has covered the chemical substance many times, including \u003ca href=\"http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals\">here\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">here\u003c/a>, and \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/16/385747786/beyond-bpa-court-battle-reveals-a-shift-in-debate-over-plastic-safety\">here\u003c/a>.\u003c/p>\n\u003cp>Among other things, BPA helps make clear, hard plastic — the kind we associate with food storage containers and water bottles — and also lines the inside of many metal cans to prevent an aluminum taste from leaching into food or drink. The catch: Some studies suggest BPA could also disrupt our reproductive systems by \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873014/pdf/rstb20080268.pdf\">changing sperm quality\u003c/a> and increasing the risk of reproductive cancers like \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24424067\">prostate\u003c/a> and \u003ca href=\"http://www.mcsresearch.net/Reports/stateoftheevidence2008.pdf\">breast cancer\u003c/a>.\u003c/p>\n\u003cp>Despite the coverage of BPA, when a reader wrote to the column and asked whether frozen dinner trays, rotisserie chicken containers, and other common items contained BPA, I was stumped. The reason? Manufacturers are not required to disclose whether their products contain BPA.\u003c/p>\n\u003cp>With limited information about what exactly goes into specific products, how should we view the materials in our kitchen? I reached out to academic scientists and the U.S. Food and Drug Administration for answers.\u003c/p>\n\u003cp>The root of scientists' concern about BPA in containers is that the chemical can leach out of packaging and into food. This happens when plastic deteriorates and releases its chemical contents, according to \u003ca href=\"https://people.healthsciences.ucla.edu/institution/personnel?personnel_id=45647\">Nancy Wayne\u003c/a>, a reproductive neuroendocrinologist at UCLA. Acidic foods, like tomato sauce, can break down plastic. Plastic also breaks down when heated; manufacturers may heat metal cans lined with BPA to sterilize them, and consumers frequently put plastic containers of food in the microwave. Once released, BPA can contaminate food and enter the human body, where it interferes with hormonal processes. This hormonal interference has been linked to cancer, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2800195/\">heart disease\u003c/a>, and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25311796\">obesity\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that the vast majority of Americans [95 percent according to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1278476/\">study\u003c/a>] have detectable levels of BPA in their blood and urine,\" Wayne says. \"We're constantly exposed to it.\"\u003c/p>\n\u003cp>Nonetheless, the FDA's \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm\">official current position\u003c/a> is that the amount of BPA consumers encounter in packaging is safe.\u003c/p>\n\u003cp>\"We've done a \u003ca href=\"https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/UCM424071.pdf\">systematic evaluation\u003c/a> of all the information we have,\" says Jason Aungst, a supervisory toxicologist at the FDA. \"At high doses of BPA, it's very clear there are [hormone]-related effects. But when you get to the low dose, there's no consistency. You see so many contradictions between different studies.\"\u003c/p>\n\u003cp>Aungst says the average consumer would have to be exposed to 100,000 times more BPA than is typical to suffer health effects, and that most agencies around the world agree with the FDA that BPA in packaging is safe.\u003c/p>\n\u003cp>But many scientists remain skeptical that BPA is harmless, and several \u003ca href=\"http://consumersunion.org/research/progress-in-protecting-our-children/\">states have partially banned BPA\u003c/a>. Plus, there's one more wrinkle: Products marketed as \"BPA-free\" might not actually be safer than products with BPA, according to \u003ca href=\"https://sites.cns.utexas.edu/bittnerlab/home\">George Bittner\u003c/a>, a professor of neurobiology and pharmacology at University of Texas, Austin. (Bittner also is the founder of PlastiPure, a company that evaluates materials for chemical effects on estrogen.) That's because \"BPA-free\" products may contain functionally identical compounds that go by different names, like BPS, Bittner explains.\u003c/p>\n\u003cp>Fortunately, consumers who are not fully comforted by the FDA's guidance have options. \"You do have some control,\" Wayne says. \"Just be very thoughtful.\"\u003c/p>\n\u003cp>Wayne switched all of her food storage containers from plastic to glass. When she noticed her parents had a collection of old, warped plastic food containers, she bought them glass too. Although Wayne admits buying glass may be pricier than plastic on the front end, she says glass lasts longer. As an alternative to plastic water bottles, Wayne recommends stainless steel. And to get more non-plastic options when shopping, she suggests talking to grocery store management.\u003c/p>\n\u003cp>For those who store or purchase food in plastic containers, Wayne has some cardinal rules: \"Never ever heat plastic in the microwave. And don't put it in the dishwasher. Wash it by hand with gentle detergent.\" And if the plastic begins to visibly degrade, it's time to get rid of it.\u003c/p>\n\u003cp>Finally, both Wayne and Bittner say more federal funding should be directed to developing new materials that don't have chemicals that could tamper with our hormonal wiring.\u003c/p>\n\u003cp>Until then, we'll have to live with the plastics we have, according to Wayne: \"It's the devil that we made a deal with.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\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>It's not exactly a secret that many plastic products have an additive called \"bisphenol A,\" or \"BPA,\" for short. NPR has covered the chemical substance many times, including \u003ca href=\"http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals\">here\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">here\u003c/a>, and \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/16/385747786/beyond-bpa-court-battle-reveals-a-shift-in-debate-over-plastic-safety\">here\u003c/a>.\u003c/p>\n\u003cp>Among other things, BPA helps make clear, hard plastic — the kind we associate with food storage containers and water bottles — and also lines the inside of many metal cans to prevent an aluminum taste from leaching into food or drink. The catch: Some studies suggest BPA could also disrupt our reproductive systems by \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873014/pdf/rstb20080268.pdf\">changing sperm quality\u003c/a> and increasing the risk of reproductive cancers like \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24424067\">prostate\u003c/a> and \u003ca href=\"http://www.mcsresearch.net/Reports/stateoftheevidence2008.pdf\">breast cancer\u003c/a>.\u003c/p>\n\u003cp>Despite the coverage of BPA, when a reader wrote to the column and asked whether frozen dinner trays, rotisserie chicken containers, and other common items contained BPA, I was stumped. The reason? Manufacturers are not required to disclose whether their products contain BPA.\u003c/p>\n\u003cp>With limited information about what exactly goes into specific products, how should we view the materials in our kitchen? I reached out to academic scientists and the U.S. Food and Drug Administration for answers.\u003c/p>\n\u003cp>The root of scientists' concern about BPA in containers is that the chemical can leach out of packaging and into food. This happens when plastic deteriorates and releases its chemical contents, according to \u003ca href=\"https://people.healthsciences.ucla.edu/institution/personnel?personnel_id=45647\">Nancy Wayne\u003c/a>, a reproductive neuroendocrinologist at UCLA. Acidic foods, like tomato sauce, can break down plastic. Plastic also breaks down when heated; manufacturers may heat metal cans lined with BPA to sterilize them, and consumers frequently put plastic containers of food in the microwave. Once released, BPA can contaminate food and enter the human body, where it interferes with hormonal processes. This hormonal interference has been linked to cancer, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2800195/\">heart disease\u003c/a>, and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25311796\">obesity\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that the vast majority of Americans [95 percent according to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1278476/\">study\u003c/a>] have detectable levels of BPA in their blood and urine,\" Wayne says. \"We're constantly exposed to it.\"\u003c/p>\n\u003cp>Nonetheless, the FDA's \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm\">official current position\u003c/a> is that the amount of BPA consumers encounter in packaging is safe.\u003c/p>\n\u003cp>\"We've done a \u003ca href=\"https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/UCM424071.pdf\">systematic evaluation\u003c/a> of all the information we have,\" says Jason Aungst, a supervisory toxicologist at the FDA. \"At high doses of BPA, it's very clear there are [hormone]-related effects. But when you get to the low dose, there's no consistency. You see so many contradictions between different studies.\"\u003c/p>\n\u003cp>Aungst says the average consumer would have to be exposed to 100,000 times more BPA than is typical to suffer health effects, and that most agencies around the world agree with the FDA that BPA in packaging is safe.\u003c/p>\n\u003cp>But many scientists remain skeptical that BPA is harmless, and several \u003ca href=\"http://consumersunion.org/research/progress-in-protecting-our-children/\">states have partially banned BPA\u003c/a>. Plus, there's one more wrinkle: Products marketed as \"BPA-free\" might not actually be safer than products with BPA, according to \u003ca href=\"https://sites.cns.utexas.edu/bittnerlab/home\">George Bittner\u003c/a>, a professor of neurobiology and pharmacology at University of Texas, Austin. (Bittner also is the founder of PlastiPure, a company that evaluates materials for chemical effects on estrogen.) That's because \"BPA-free\" products may contain functionally identical compounds that go by different names, like BPS, Bittner explains.\u003c/p>\n\u003cp>Fortunately, consumers who are not fully comforted by the FDA's guidance have options. \"You do have some control,\" Wayne says. \"Just be very thoughtful.\"\u003c/p>\n\u003cp>Wayne switched all of her food storage containers from plastic to glass. When she noticed her parents had a collection of old, warped plastic food containers, she bought them glass too. Although Wayne admits buying glass may be pricier than plastic on the front end, she says glass lasts longer. As an alternative to plastic water bottles, Wayne recommends stainless steel. And to get more non-plastic options when shopping, she suggests talking to grocery store management.\u003c/p>\n\u003cp>For those who store or purchase food in plastic containers, Wayne has some cardinal rules: \"Never ever heat plastic in the microwave. And don't put it in the dishwasher. Wash it by hand with gentle detergent.\" And if the plastic begins to visibly degrade, it's time to get rid of it.\u003c/p>\n\u003cp>Finally, both Wayne and Bittner say more federal funding should be directed to developing new materials that don't have chemicals that could tamper with our hormonal wiring.\u003c/p>\n\u003cp>Until then, we'll have to live with the plastics we have, according to Wayne: \"It's the devil that we made a deal with.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\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": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\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=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "One Man's Quest To Feed A Hungry, Isolated California County",
"title": "One Man's Quest To Feed A Hungry, Isolated California County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Across the United States, more than one out of every 10 people is \"food insecure,\" which means they don't know where their next meal is coming from. In Trinity County, a sparsely populated area in northwestern California, that number is closer to one in five.\u003c/p>\n\u003cp>Jeff England, director of the Trinity County Food Bank, is trying to change that.\u003c/p>\n\u003cp>The sun has barely come up in the tiny town of Douglas City, Calif. England and two other men are almost done packing a couple of trucks with food.\u003c/p>\n\u003cp>\"We're loaded to the gills,\" he says, pointing to produce like cabbage, white onions and sweet potatoes, along with packaged and canned foods.\u003c/p>\n\u003cp>I hop into the cab of the 20-year-old truck with a rattling refrigeration unit, joining England as he begins his monthly food delivery run to the county's hungriest and most isolated residents. He'll drive 230 miles today, 650 by the end of the week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I make my trip, because of all the twisty, turny roads, I kinda have to take it a little bit easy,\" he says. Too sharp a turn can upend the pallets of food he's carefully packed for today's 10 1/2 hour drive.\u003c/p>\n\u003cp>We pass vehicles that have fallen off the side of the road, abandoned. All around us are thickly-forested mountains, one jagged ridge after another.\u003c/p>\n\u003cp>\"If it was just flattened out completely, with the mountains and everything else, it would be the size of Texas,\" he says.\u003c/p>\n\u003cp>\u003cstrong>\"You just go without\"\u003c/strong>\u003c/p>\n\u003cp>At Solid Rock Church in the town of Hayfork, Calif., more than 50 people line up for food which England cobbles together from a spider's web of local, state and federal programs.\u003c/p>\n\u003cp>Teresia Kirkland is volunteering at this event, but she also collects free food, which she often combines in casseroles.\u003c/p>\n\u003cp>\"Without the food bank you just go without,\" she says. \"I'm on social security, and after you pay all your bills, if you have an emergency — if you have a flat tire or anything that needs to be taken care of — you need to wait till the next month.\"\u003c/p>\n\u003cp>\"That makes for a long month. A long, long month,\" chimes in Glenda Raines.\u003c/p>\n\u003cp>Both women say they used to supplement their budgets by taking items to a recycling center in town, but that's closed now.\u003c/p>\n\u003cp>Raines says that until recently, she and her husband were homeless, camping out by the creek. \"A friend let us stay in a garage made into a little cabin. I don't know how long that's going to last. I'm still considered homeless.\"\u003c/p>\n\u003cp>Raines says she prepares the food she receives on a little propane stove. Her husband, Gary, says he's frustrated that there isn't more senior housing, and that a glut of marijuana growers coming into Hayfork are jacking up rents. He says he worked in the sawmill for 17 years when it was still open. When he broke his back, he retired. Now he gets just over $800 a month in social security.\u003c/p>\n\u003cp>\"Last month I got a $180 ticket for being homeless in the National Forest. I didn't even know that was the law,\" he says, with a slightly bitter laugh.\u003c/p>\n\u003cp>\u003cstrong>Lack of farmland\u003c/strong>\u003c/p>\n\u003cp>Despite the obvious financial struggles of many Trinity County's residents, more than 10 California counties actually have higher poverty rates. But Trinity is one of the state's most food-insecure places. To find out why, I head to what looks like the center of food abundance in Trinity County: the farmers market in Weaverville.\u003c/p>\n\u003cp>Sue Corrigan — who founded the market over 20 years ago — is shopping for zucchini, tomatilloes for salsa, and onions for her husband to make onion rings.\u003c/p>\n\u003cfigure id=\"attachment_121177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_7502-55673d46932d2d6dcbf0b84f10e65c04e25dcf71-e1507056524521.jpg\" alt=\"Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121177\">\u003cfigcaption class=\"wp-caption-text\">Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods. \u003ccite>(Lisa Morehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she points to one vendor, Corrigan says something surprising: \"This next farmer is our only farmer in the Weaverville area.\" That farmer is the only local of about 10 who are selling produce here.\u003c/p>\n\u003cp>Corrigan, whose family had farmland here starting in the 1830s, says that years ago, much of the potential land was taken out of commission. In the 1950s, \"The government was taking our land,\" she says, to build the Trinity Dam, which sends water to Central and Southern California.\u003c/p>\n\u003cp>\"One of our last areas that was open enough to do farming, and they buried it with a lake,\" she says, wistfully.\u003c/p>\n\u003cp>It's all about priorities, Corrigan says.\u003c/p>\n\u003cp>\"We've had three different rushes: First the gold rush, second the timber rush, and now the marijuana rush, which is called the green rush. The focus has been on other industries and not a food-sustainable industry.\"\u003c/p>\n\u003cp>\u003cstrong>An isolated county\u003c/strong>\u003c/p>\n\u003cp>One more explanation for Trinity's food insecurity? Isolation.\u003c/p>\n\u003cp>England maneuvers around potholes to get to the most remote drop-off point today. He says that last winter, he defied state highway workers and drove over a closed, snow-covered road to deliver food to people who'd been stuck for months.\u003c/p>\n\u003cp>\"I said, 'I have to go.' I slipped, lost traction, gained traction,\" he remembers. \"I just knew they needed the food so I decided to take the chance and I made it.\"\u003c/p>\n\u003cp>\"That takes a lot of guts,\" says Lauren Turner. She's come to the food drop-off at the volunteer fire department in the tiny town of Zenia.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Coming up the back of the mountain, they call it Refrigerator Alley for a reason,\" she says. \"It gets pretty slick. So, we're grateful. It's not easy up here.\"\u003c/p>\n\u003cp>\u003cstrong>As for grocery shopping?\u003c/strong>\u003c/p>\n\u003cp>\"Usually it's 100 miles in any direction from here to a large town,\" says Turner. That's more than a two-hour drive, which she makes only once a month. In between, she relies on the Food Bank delivery.\u003c/p>\n\u003cp>\"We keep the canned good for times when we can't get off the hill, and the fresh food, I get imaginative,\" she says. \"I like to take the veggies and cook them in fruit juice and then I like to put fish on top of them the last 15-20 minutes. Sometime we get frozen fish, so I make a lot of one-pot meals.\"\u003c/p>\n\u003cp>England says he and his team have more than doubled the amount of food they're bringing into Trinity County in the last year. The Food Bank and \u003ca href=\"https://www.trinitycountyfoodbank.com/\">Trinity County Food Assistance\u003c/a> deliver one bag or box of food to 2,500 households each month. That's 20 percent of the county.\u003c/p>\n\u003cp>England says the community here is incredibly supportive, but some people have complained that the food bank just enables drug-addicted or homeless people.\u003c/p>\n\u003cp>\"We don't judge people, and those druggies have kids. The kids might not get food normally,\" England says, but if the food bank provides, then they do.\u003c/p>\n\u003cp>\"I mean, if you're hungry, you're hungry. I don't care who you are. You're black, white, Indian, Mexican, fat, skinny, or from out of the county. If you're hungry, you're hungry.\"\u003c/p>\n\u003cp>That's an attitude that comes from personal experience. England says he's been out of work before. \"And I've struggled in the past, a long time ago, with some addiction problems. It just felt so good to be able to go to a place when you're hungry.\"\u003c/p>\n\u003cp>He remembers that first meal in a soup kitchen.\u003c/p>\n\u003cp>\"It was in a church. It was spaghetti, garlic bread and a salad,\" and they sent him and others home with cans of soup and chili.\u003c/p>\n\u003cp>\"A lot of people don't know what it is to be hungry,\" he explains. \"It's a horrible feeling. You're weak. You can't do anything. You don't have any ambitions. I'm so happy to be able to turn the table,\" he says, and help the people whose shoes he's been in before.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the\u003ca href=\"http://thefern.org/\"> Food & Environment Reporting Network\u003c/a>, a non-profit, investigative news organization. Ariel Plotnick helped with research and reporting for this piece. A broadcast version of this story aired on NPR's Here & Now.\u003cbr>\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": "The harsh terrain lacks farmland. And the nearest large grocery store is 100 miles away with sometimes no way to get there. So more residents have come to rely on Jeff England's food bank delivery.",
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"description": "The harsh terrain lacks farmland. And the nearest large grocery store is 100 miles away with sometimes no way to get there. So more residents have come to rely on Jeff England's food bank delivery.",
"title": "One Man's Quest To Feed A Hungry, Isolated California County | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Across the United States, more than one out of every 10 people is \"food insecure,\" which means they don't know where their next meal is coming from. In Trinity County, a sparsely populated area in northwestern California, that number is closer to one in five.\u003c/p>\n\u003cp>Jeff England, director of the Trinity County Food Bank, is trying to change that.\u003c/p>\n\u003cp>The sun has barely come up in the tiny town of Douglas City, Calif. England and two other men are almost done packing a couple of trucks with food.\u003c/p>\n\u003cp>\"We're loaded to the gills,\" he says, pointing to produce like cabbage, white onions and sweet potatoes, along with packaged and canned foods.\u003c/p>\n\u003cp>I hop into the cab of the 20-year-old truck with a rattling refrigeration unit, joining England as he begins his monthly food delivery run to the county's hungriest and most isolated residents. He'll drive 230 miles today, 650 by the end of the week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I make my trip, because of all the twisty, turny roads, I kinda have to take it a little bit easy,\" he says. Too sharp a turn can upend the pallets of food he's carefully packed for today's 10 1/2 hour drive.\u003c/p>\n\u003cp>We pass vehicles that have fallen off the side of the road, abandoned. All around us are thickly-forested mountains, one jagged ridge after another.\u003c/p>\n\u003cp>\"If it was just flattened out completely, with the mountains and everything else, it would be the size of Texas,\" he says.\u003c/p>\n\u003cp>\u003cstrong>\"You just go without\"\u003c/strong>\u003c/p>\n\u003cp>At Solid Rock Church in the town of Hayfork, Calif., more than 50 people line up for food which England cobbles together from a spider's web of local, state and federal programs.\u003c/p>\n\u003cp>Teresia Kirkland is volunteering at this event, but she also collects free food, which she often combines in casseroles.\u003c/p>\n\u003cp>\"Without the food bank you just go without,\" she says. \"I'm on social security, and after you pay all your bills, if you have an emergency — if you have a flat tire or anything that needs to be taken care of — you need to wait till the next month.\"\u003c/p>\n\u003cp>\"That makes for a long month. A long, long month,\" chimes in Glenda Raines.\u003c/p>\n\u003cp>Both women say they used to supplement their budgets by taking items to a recycling center in town, but that's closed now.\u003c/p>\n\u003cp>Raines says that until recently, she and her husband were homeless, camping out by the creek. \"A friend let us stay in a garage made into a little cabin. I don't know how long that's going to last. I'm still considered homeless.\"\u003c/p>\n\u003cp>Raines says she prepares the food she receives on a little propane stove. Her husband, Gary, says he's frustrated that there isn't more senior housing, and that a glut of marijuana growers coming into Hayfork are jacking up rents. He says he worked in the sawmill for 17 years when it was still open. When he broke his back, he retired. Now he gets just over $800 a month in social security.\u003c/p>\n\u003cp>\"Last month I got a $180 ticket for being homeless in the National Forest. I didn't even know that was the law,\" he says, with a slightly bitter laugh.\u003c/p>\n\u003cp>\u003cstrong>Lack of farmland\u003c/strong>\u003c/p>\n\u003cp>Despite the obvious financial struggles of many Trinity County's residents, more than 10 California counties actually have higher poverty rates. But Trinity is one of the state's most food-insecure places. To find out why, I head to what looks like the center of food abundance in Trinity County: the farmers market in Weaverville.\u003c/p>\n\u003cp>Sue Corrigan — who founded the market over 20 years ago — is shopping for zucchini, tomatilloes for salsa, and onions for her husband to make onion rings.\u003c/p>\n\u003cfigure id=\"attachment_121177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_7502-55673d46932d2d6dcbf0b84f10e65c04e25dcf71-e1507056524521.jpg\" alt=\"Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121177\">\u003cfigcaption class=\"wp-caption-text\">Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods. \u003ccite>(Lisa Morehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she points to one vendor, Corrigan says something surprising: \"This next farmer is our only farmer in the Weaverville area.\" That farmer is the only local of about 10 who are selling produce here.\u003c/p>\n\u003cp>Corrigan, whose family had farmland here starting in the 1830s, says that years ago, much of the potential land was taken out of commission. In the 1950s, \"The government was taking our land,\" she says, to build the Trinity Dam, which sends water to Central and Southern California.\u003c/p>\n\u003cp>\"One of our last areas that was open enough to do farming, and they buried it with a lake,\" she says, wistfully.\u003c/p>\n\u003cp>It's all about priorities, Corrigan says.\u003c/p>\n\u003cp>\"We've had three different rushes: First the gold rush, second the timber rush, and now the marijuana rush, which is called the green rush. The focus has been on other industries and not a food-sustainable industry.\"\u003c/p>\n\u003cp>\u003cstrong>An isolated county\u003c/strong>\u003c/p>\n\u003cp>One more explanation for Trinity's food insecurity? Isolation.\u003c/p>\n\u003cp>England maneuvers around potholes to get to the most remote drop-off point today. He says that last winter, he defied state highway workers and drove over a closed, snow-covered road to deliver food to people who'd been stuck for months.\u003c/p>\n\u003cp>\"I said, 'I have to go.' I slipped, lost traction, gained traction,\" he remembers. \"I just knew they needed the food so I decided to take the chance and I made it.\"\u003c/p>\n\u003cp>\"That takes a lot of guts,\" says Lauren Turner. She's come to the food drop-off at the volunteer fire department in the tiny town of Zenia.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Coming up the back of the mountain, they call it Refrigerator Alley for a reason,\" she says. \"It gets pretty slick. So, we're grateful. It's not easy up here.\"\u003c/p>\n\u003cp>\u003cstrong>As for grocery shopping?\u003c/strong>\u003c/p>\n\u003cp>\"Usually it's 100 miles in any direction from here to a large town,\" says Turner. That's more than a two-hour drive, which she makes only once a month. In between, she relies on the Food Bank delivery.\u003c/p>\n\u003cp>\"We keep the canned good for times when we can't get off the hill, and the fresh food, I get imaginative,\" she says. \"I like to take the veggies and cook them in fruit juice and then I like to put fish on top of them the last 15-20 minutes. Sometime we get frozen fish, so I make a lot of one-pot meals.\"\u003c/p>\n\u003cp>England says he and his team have more than doubled the amount of food they're bringing into Trinity County in the last year. The Food Bank and \u003ca href=\"https://www.trinitycountyfoodbank.com/\">Trinity County Food Assistance\u003c/a> deliver one bag or box of food to 2,500 households each month. That's 20 percent of the county.\u003c/p>\n\u003cp>England says the community here is incredibly supportive, but some people have complained that the food bank just enables drug-addicted or homeless people.\u003c/p>\n\u003cp>\"We don't judge people, and those druggies have kids. The kids might not get food normally,\" England says, but if the food bank provides, then they do.\u003c/p>\n\u003cp>\"I mean, if you're hungry, you're hungry. I don't care who you are. You're black, white, Indian, Mexican, fat, skinny, or from out of the county. If you're hungry, you're hungry.\"\u003c/p>\n\u003cp>That's an attitude that comes from personal experience. England says he's been out of work before. \"And I've struggled in the past, a long time ago, with some addiction problems. It just felt so good to be able to go to a place when you're hungry.\"\u003c/p>\n\u003cp>He remembers that first meal in a soup kitchen.\u003c/p>\n\u003cp>\"It was in a church. It was spaghetti, garlic bread and a salad,\" and they sent him and others home with cans of soup and chili.\u003c/p>\n\u003cp>\"A lot of people don't know what it is to be hungry,\" he explains. \"It's a horrible feeling. You're weak. You can't do anything. You don't have any ambitions. I'm so happy to be able to turn the table,\" he says, and help the people whose shoes he's been in before.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the\u003ca href=\"http://thefern.org/\"> Food & Environment Reporting Network\u003c/a>, a non-profit, investigative news organization. Ariel Plotnick helped with research and reporting for this piece. A broadcast version of this story aired on NPR's Here & Now.\u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Taming Of The Brew: How Sour Beer Is Driving A Microbial Gold Rush",
"title": "The Taming Of The Brew: How Sour Beer Is Driving A Microbial Gold Rush",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether it's food production, medical microbiology or alcohol-fermentation, one yeast genus holds a near monopoly on research: \u003cem>Saccharomyces\u003c/em>.\u003c/p>\n\u003cp>It's \"the most well-studied organism in history,\" according to Indiana University's Matthew Bochman, a microbiologist specializing in the research of new bacteria and yeast for beer-brewing.\u003c/p>\n\u003cp>By comparison, we know little about other yeasts. However, an ancient type of beer that continues to grow more popular in America's craft brew scene has sparked a scientific race to unearth and tame new wild yeasts and long-maligned bacteria, which could have wide-ranging implications for other fields.\u003c/p>\n\u003cp>Sour beer's story starts with Belgium's ancient lambic brewing technique: Wort, the sweet liquid extracted from grain mash, is left in an open vat. Bacteria and yeast from the brew room's wooden ceilings and the Senne Valley air seed the wort before brewers ferment it for up to three years in former wine barrels scrubbed of harsh, bitter tannins. There, slow oxygen diffusion imparts sherry characteristics and softens bitterness. Aromatic compounds leave notes of rose, vanilla and caramelization.\u003c/p>\n\u003cp>To take some of the guesswork and mysticism out of this process, a few years ago scientists characterized the procession of bacteria and yeast — that is, the microbiome — of these brews. They found that while \u003cem>Sacc\u003c/em>.\u003cem> \u003c/em>makes most of the alcohol, so-called \u003cem>Brettanomyces \u003c/em>yeasts and \u003cem>Lactobacillus \u003c/em>bacteria — which normal brewers consider spoilage organisms, but that sour beer circles have nicknamed \"Bretts\" and \"Lactos\" — contribute the lactic acid that gives sour beer its flavor.\u003c/p>\n\u003cfigure id=\"attachment_121156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg\" alt=\"Colonies of yeast that are capable of making sour beer grow in a Petri dish.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-121156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Colonies of yeast that are capable of making sour beer grow in a Petri dish. \u003ccite>(Anne A. Madden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nevertheless, lambic brewing is fickle. Brewers hesitate to replace worn panels on the ceiling of the fermentation room for fear of throwing off a batch's flavor. To avoid using potentially taste-altering chemicals, flies attracted to the wort are controlled with an \u003ca href=\"http://allaboutbeer.com/article/in-search-of-lambic/\">army of spiders\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In America's $55 billion craft brew scene, small brewers\u003cstrong> \u003c/strong>can't recreate the exact microbial environment used by Belgian lambic-style brewers, but they do \"have the freedom to make a small batch of [sour] beer and see how it's accepted,\" says Virginia Commonwealth University's \u003ca href=\"https://egr.vcu.edu/directory/stephenfong/\">Stephen Fong\u003c/a>, who's working to identify new potential brewing yeasts.\u003c/p>\n\u003cp>So, with sour beer becoming a rising star, brewers are partnering with microbiologists like Fong and his wife, \u003ca href=\"http://www.rmc.edu/departments/biology/faculty/dr-grace-lim-fong\">Grace\u003c/a>, to find (or \"bioprospect\") new brewing yeasts and bacteria from strange places — or isolate long-maligned stowaways in the \u003ca href=\"http://www.biorxiv.org/content/early/2017/06/15/150722\">microbiome\u003c/a> of sour beers and aging \u003ca href=\"https://msudenver.edu/media/content/appliedlearningcenter/undergraduateresearchprogram/conference/2017%20URC%20Program%20-%20FINALw-Cover.pdf\">barrels\u003c/a>.\u003c/p>\n\u003cp>According to Fong, American brewers typically split sour brewing into two parts: primary and secondary fermentation. During the former, yeast ferments the wort's sugar into alcohol. \"For that, we need something that creates ethanol.\"\u003c/p>\n\u003cp>There are a lot of variables to consider in finding an ethanol-producing yeast, says Bochman. Potential yeasts must work within a narrow temperature range, and produce ethanol as well\u003cstrong> \u003c/strong>as a complex array of flavorful and aromatic compounds, he explains.\u003c/p>\n\u003cp>\"Secondary fermentation is where you produce organic acids and stuff like that, which give it sourness,\" says Fong. Here, there are way more variables, even with a simple question like: Do you want to sour a beer with bacteria or yeast?\u003c/p>\n\u003cp>Many sour beers are quite strong for bacteria, says Bochman, \"so you need something that will tolerate that much ethanol.\" In exchange for your troubles, according to Grace Fong, \"lactos will do their job really quickly,\" and some can even brew probiotic beers. But bacteria are nature's favorite infection agent, and your new, resilient bacteria could easily contaminate non-sour beer brewing equipment.\u003c/p>\n\u003cp>Conversely, souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. Many also produce a wider array of byproducts, notes Grace Fong, which add to the complexity of the beer. But \"A lot of wild yeasts ... don't want to coexist,\" says Bochman, and of those that do, you need one that's going to be acid-tolerant.\u003c/p>\n\u003cp>Trial and error abounds. \"We've worked with 54 different species from 24 genera,\" Bochman says, to \u003ca href=\"http://www.biorxiv.org/content/early/2017/07/28/121103\">find five\u003c/a> yeasts capable of souring beers. Nevertheless, each new microbe — whether isolated from the microbiome of the Jamestown historical site, or some guy's \u003ca href=\"http://mentalfloss.com/article/52658/beer-was-brewed-using-yeast-grown-beard\">beard \u003c/a>— expands sour beers' flavor palette and allows craft brewers to work with entirely new compounds.\u003c/p>\n\u003cfigure id=\"attachment_121161\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg\" alt=\"Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers.\" width=\"1600\" height=\"907\" class=\"size-full wp-image-121161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-800x454.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1180x669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-960x544.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-375x213.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-520x295.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. \u003ccite>(Matt Bochman, Indiana University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, sour beer microbiologists may soon consider modifying novel\u003cstrong> \u003c/strong>yeast and bacteria, brewing microbes considered wild\u003cstrong> \u003c/strong>today, to produce specific flavor compounds and antioxidants. \"The technology is already there,\" says Bochman. \"You could conceivably engineer a lactobacillus to be hop tolerant ... [or] species of yeasts to become alcohol tolerant.\" And for brews in which organisms are filtered out, the final beer wouldn't be a GMO.\u003c/p>\n\u003cp>In its American reinvention, sour beer has allowed microbiologists an opportunity to find new souring microbes with applications that could extend beyond simply beer. Many of the yeasts and bacteria — and the compounds they produce — being studied for sour brewing have potential applications in manufacturing \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1687850714000314\">biodegradable\u003c/a> \u003ca href=\"https://www.researchgate.net/publication/292990722_Lactic_acid_applications_in_pharmaceutical_and_cosmeceutical_industries\">plastics\u003c/a>, \u003ca href=\"https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-017-0693-x\">biofuel\u003c/a>, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0039606016000428\">drug delivery\u003c/a> systems, \u003ca href=\"https://link.springer.com/chapter/10.1007%2F978-981-10-2621-8_7\">antimicrobial substances\u003c/a>, breaking down pollutants and antibiotics, and advancing \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_8/fulltext.html\">gene\u003c/a> and \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_9\">protein\u003c/a> expression research.\u003c/p>\n\u003cp>For now, the largest impact of this sour microbial gold rush is storytelling.\u003c/p>\n\u003cp>\"People are really excited about understanding what hops their beer was made from,\" says Anne Madden, a bioprospecting microbiologist at North Carolina State University's Robb Dunn lab. \"In the very near future, you're going to see consumers asking what yeast their beer was made with.\" Every brew with a new microbe tells a microbial drama that appeals to aficionados and communicates science.\u003c/p>\n\u003cp>Bochman, for example, uses sour brewing as a \"rubber bullet\" to train students who'll transfer their skills to isolating pathogens. \"If they drop a sample on the floor, or ruin an experiment, it's not $2,000 down the drain. You're not screwing up some cancer cell line. You just spilled a beer.\"\u003c/p>\n\u003cp>Put simply, microbes are the new terroir — one that, thanks to sour beer, tells a more educational story than the same old \u003cem>Saccharomyces\u003c/em> tale.\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": "As the popularity of sour beers burgeons in America, scientists are going back to the drawing board in a quest to discover the perfect mix of new brewing microbes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether it's food production, medical microbiology or alcohol-fermentation, one yeast genus holds a near monopoly on research: \u003cem>Saccharomyces\u003c/em>.\u003c/p>\n\u003cp>It's \"the most well-studied organism in history,\" according to Indiana University's Matthew Bochman, a microbiologist specializing in the research of new bacteria and yeast for beer-brewing.\u003c/p>\n\u003cp>By comparison, we know little about other yeasts. However, an ancient type of beer that continues to grow more popular in America's craft brew scene has sparked a scientific race to unearth and tame new wild yeasts and long-maligned bacteria, which could have wide-ranging implications for other fields.\u003c/p>\n\u003cp>Sour beer's story starts with Belgium's ancient lambic brewing technique: Wort, the sweet liquid extracted from grain mash, is left in an open vat. Bacteria and yeast from the brew room's wooden ceilings and the Senne Valley air seed the wort before brewers ferment it for up to three years in former wine barrels scrubbed of harsh, bitter tannins. There, slow oxygen diffusion imparts sherry characteristics and softens bitterness. Aromatic compounds leave notes of rose, vanilla and caramelization.\u003c/p>\n\u003cp>To take some of the guesswork and mysticism out of this process, a few years ago scientists characterized the procession of bacteria and yeast — that is, the microbiome — of these brews. They found that while \u003cem>Sacc\u003c/em>.\u003cem> \u003c/em>makes most of the alcohol, so-called \u003cem>Brettanomyces \u003c/em>yeasts and \u003cem>Lactobacillus \u003c/em>bacteria — which normal brewers consider spoilage organisms, but that sour beer circles have nicknamed \"Bretts\" and \"Lactos\" — contribute the lactic acid that gives sour beer its flavor.\u003c/p>\n\u003cfigure id=\"attachment_121156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg\" alt=\"Colonies of yeast that are capable of making sour beer grow in a Petri dish.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-121156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Colonies of yeast that are capable of making sour beer grow in a Petri dish. \u003ccite>(Anne A. Madden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nevertheless, lambic brewing is fickle. Brewers hesitate to replace worn panels on the ceiling of the fermentation room for fear of throwing off a batch's flavor. To avoid using potentially taste-altering chemicals, flies attracted to the wort are controlled with an \u003ca href=\"http://allaboutbeer.com/article/in-search-of-lambic/\">army of spiders\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In America's $55 billion craft brew scene, small brewers\u003cstrong> \u003c/strong>can't recreate the exact microbial environment used by Belgian lambic-style brewers, but they do \"have the freedom to make a small batch of [sour] beer and see how it's accepted,\" says Virginia Commonwealth University's \u003ca href=\"https://egr.vcu.edu/directory/stephenfong/\">Stephen Fong\u003c/a>, who's working to identify new potential brewing yeasts.\u003c/p>\n\u003cp>So, with sour beer becoming a rising star, brewers are partnering with microbiologists like Fong and his wife, \u003ca href=\"http://www.rmc.edu/departments/biology/faculty/dr-grace-lim-fong\">Grace\u003c/a>, to find (or \"bioprospect\") new brewing yeasts and bacteria from strange places — or isolate long-maligned stowaways in the \u003ca href=\"http://www.biorxiv.org/content/early/2017/06/15/150722\">microbiome\u003c/a> of sour beers and aging \u003ca href=\"https://msudenver.edu/media/content/appliedlearningcenter/undergraduateresearchprogram/conference/2017%20URC%20Program%20-%20FINALw-Cover.pdf\">barrels\u003c/a>.\u003c/p>\n\u003cp>According to Fong, American brewers typically split sour brewing into two parts: primary and secondary fermentation. During the former, yeast ferments the wort's sugar into alcohol. \"For that, we need something that creates ethanol.\"\u003c/p>\n\u003cp>There are a lot of variables to consider in finding an ethanol-producing yeast, says Bochman. Potential yeasts must work within a narrow temperature range, and produce ethanol as well\u003cstrong> \u003c/strong>as a complex array of flavorful and aromatic compounds, he explains.\u003c/p>\n\u003cp>\"Secondary fermentation is where you produce organic acids and stuff like that, which give it sourness,\" says Fong. Here, there are way more variables, even with a simple question like: Do you want to sour a beer with bacteria or yeast?\u003c/p>\n\u003cp>Many sour beers are quite strong for bacteria, says Bochman, \"so you need something that will tolerate that much ethanol.\" In exchange for your troubles, according to Grace Fong, \"lactos will do their job really quickly,\" and some can even brew probiotic beers. But bacteria are nature's favorite infection agent, and your new, resilient bacteria could easily contaminate non-sour beer brewing equipment.\u003c/p>\n\u003cp>Conversely, souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. Many also produce a wider array of byproducts, notes Grace Fong, which add to the complexity of the beer. But \"A lot of wild yeasts ... don't want to coexist,\" says Bochman, and of those that do, you need one that's going to be acid-tolerant.\u003c/p>\n\u003cp>Trial and error abounds. \"We've worked with 54 different species from 24 genera,\" Bochman says, to \u003ca href=\"http://www.biorxiv.org/content/early/2017/07/28/121103\">find five\u003c/a> yeasts capable of souring beers. Nevertheless, each new microbe — whether isolated from the microbiome of the Jamestown historical site, or some guy's \u003ca href=\"http://mentalfloss.com/article/52658/beer-was-brewed-using-yeast-grown-beard\">beard \u003c/a>— expands sour beers' flavor palette and allows craft brewers to work with entirely new compounds.\u003c/p>\n\u003cfigure id=\"attachment_121161\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg\" alt=\"Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers.\" width=\"1600\" height=\"907\" class=\"size-full wp-image-121161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-800x454.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1180x669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-960x544.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-375x213.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-520x295.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. \u003ccite>(Matt Bochman, Indiana University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, sour beer microbiologists may soon consider modifying novel\u003cstrong> \u003c/strong>yeast and bacteria, brewing microbes considered wild\u003cstrong> \u003c/strong>today, to produce specific flavor compounds and antioxidants. \"The technology is already there,\" says Bochman. \"You could conceivably engineer a lactobacillus to be hop tolerant ... [or] species of yeasts to become alcohol tolerant.\" And for brews in which organisms are filtered out, the final beer wouldn't be a GMO.\u003c/p>\n\u003cp>In its American reinvention, sour beer has allowed microbiologists an opportunity to find new souring microbes with applications that could extend beyond simply beer. Many of the yeasts and bacteria — and the compounds they produce — being studied for sour brewing have potential applications in manufacturing \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1687850714000314\">biodegradable\u003c/a> \u003ca href=\"https://www.researchgate.net/publication/292990722_Lactic_acid_applications_in_pharmaceutical_and_cosmeceutical_industries\">plastics\u003c/a>, \u003ca href=\"https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-017-0693-x\">biofuel\u003c/a>, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0039606016000428\">drug delivery\u003c/a> systems, \u003ca href=\"https://link.springer.com/chapter/10.1007%2F978-981-10-2621-8_7\">antimicrobial substances\u003c/a>, breaking down pollutants and antibiotics, and advancing \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_8/fulltext.html\">gene\u003c/a> and \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_9\">protein\u003c/a> expression research.\u003c/p>\n\u003cp>For now, the largest impact of this sour microbial gold rush is storytelling.\u003c/p>\n\u003cp>\"People are really excited about understanding what hops their beer was made from,\" says Anne Madden, a bioprospecting microbiologist at North Carolina State University's Robb Dunn lab. \"In the very near future, you're going to see consumers asking what yeast their beer was made with.\" Every brew with a new microbe tells a microbial drama that appeals to aficionados and communicates science.\u003c/p>\n\u003cp>Bochman, for example, uses sour brewing as a \"rubber bullet\" to train students who'll transfer their skills to isolating pathogens. \"If they drop a sample on the floor, or ruin an experiment, it's not $2,000 down the drain. You're not screwing up some cancer cell line. You just spilled a beer.\"\u003c/p>\n\u003cp>Put simply, microbes are the new terroir — one that, thanks to sour beer, tells a more educational story than the same old \u003cem>Saccharomyces\u003c/em> tale.\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>\u003cem>A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.\u003c/em>\u003c/p>\n\u003cp>Can we trust organic food that has been produced overseas? That question has gained urgency lately as demand for organic products has outpaced domestic production, leading to steady growth in such imports. The total value of imported organic foods \u003ca href=\"https://www.ers.usda.gov/topics/natural-resources-environment/organic-agriculture/organic-trade/\">tracked by the U.S. Department of Agriculture (USDA\u003c/a>) grew from $667 million in 2011 to $1.65 billion in 2016.\u003c/p>\n\u003cp>An investigation by the \u003cem>Washington Post\u003c/em> earlier this year found that large shipments of conventionally grown \u003ca href=\"https://www.washingtonpost.com/business/economy/the-labels-said-organic-but-these-massive-imports-of-corn-and-soybeans-werent/2017/05/12/6d165984-2b76-11e7-a616-d7c8a68c1a66_story.html?utm_term=.f13087b03394\">corn and soy were improperly labeled organic\u003c/a>, bringing consumer concerns about the reliability of the USDA Organic label to a new level. For years, news reports have raised questions about the validity of organic certification for \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html\">milk\u003c/a>, \u003ca href=\"https://theintercept.com/2017/09/15/whole-foods-free-range-chicken-animal-rights/\">chicken\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/07/13/more-than-a-million-hens-filling-barns-at-three-per-square-foot-and-yes-theyre-usda-organic/\">eggs\u003c/a>, and many \u003ca href=\"http://civileats.com/2011/04/04/caught-fake-organic-certificates-from-china%E2%80%A8%E2%80%A8/\">other types of organic products\u003c/a>.\u003c/p>\n\u003cp>“There’s nothing like fraud to put concern and distress in the minds of consumers,” explained the \u003ca href=\"https://ota.com/\">Organic Trade Association\u003c/a> (OTA)’s Gwendolyn Wyard, the regulatory and technical affairs vice-president leading the group’s task force on global supply chain integrity. “We need to send a loud and clear message that fraud isn’t tolerated, and we can stop it.”\u003c/p>\n\u003cp>Now, a \u003ca href=\"https://www.usda.gov/oig/webdocs/01601-0001-21.pdf\">new audit\u003c/a> of the National Organic Program’s (NOP) international trade arrangements and agreements, conducted by the USDA’s Office of Inspector General, underscores those concerns and shows that the organic industry has far to travel before Americans can trust what is sold as certified organic, up and down the supply chain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Weak Links in the Supply Chain\u003c/strong>\u003c/p>\n\u003cp>In order for producers in other countries to import products as organic to the U.S., the Secretary of Agriculture must certify that those countries’ certification schemes are substantially equivalent to the USDA’s. Currently, Canada, the European Union, Japan, Korea, and Switzerland all have these agreements in place. Mexico and Taiwan are in the midst of negotiations to earn equivalency.\u003c/p>\n\u003cp>The USDA’s audit spanned 13 months, from March 2016 to April 2017, and the agency’s summary report identifies four key shortcomings in how the agency works with goods imported from those countries that reveals weaknesses at every level.\u003c/p>\n\u003cp>The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.\u003c/p>\n\u003cp>In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.\u003c/p>\n\u003cp>“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”\u003c/p>\n\u003cp>Concerns about holes in the USDA Organic certification process have been on the agenda on Capitol Hill already this year. “It is \u003ca href=\"https://www.youtube.com/watch?v=i3FuZKFB0M4&feature=youtu.be\">absolutely USDA’s responsibility\u003c/a> to make sure that the cheaters, whether international or domestic, are held accountable to make sure those certifications are authentic,” Secretary of Agriculture Sonny Perdue said during an appropriations hearing exchange with Congresswoman Chellie Pingree (D-Maine), a member of the House agriculture appropriations subcommittee as well as a certified organic farmer. “The customer deserves that, and that’s the role USDA plays.”\u003c/p>\n\u003cp>Politicians, policymakers, and the public—who bought \u003ca href=\"https://www.ota.com/news/press-releases/19681\">$47 billion\u003c/a> worth of organic food last year—are in agreement that loopholes are likely allowing conventional food into the organic market. But getting them to agree on a timeline for addressing the problem won’t be easy.\u003c/p>\n\u003cp>\u003cstrong>July 2018 Timeline to Implement Change\u003c/strong>\u003c/p>\n\u003cp>The USDA accepted all nine of the Inspector General’s recommendations to address the audit’s findings, including better transparency about verifying and auditing other countries’ organic practices, better communication among USDA divisions about when organic products are fumigated, and better data collection about what organic foods are imported and under what conditions.\u003c/p>\n\u003cp>The USDA agreed to have those changes in place by July 2018, although given the recent news about \u003ca href=\"http://www.politico.com/story/2017/09/21/trump-agriculture-department-usda-campaign-workers-242951\">the quality of new hires\u003c/a> at the agency, as well as \u003ca href=\"http://civileats.com/2017/09/18/why-the-organic-industry-is-suing-the-usda-over-animal-welfare/\">the recent departure of NOP head Miles McEvoy\u003c/a>, implementation may be slow.\u003c/p>\n\u003cp>“Failing to uphold the organic standards could blow a hole in one of the fastest-growing areas of agriculture,” wrote Pingree \u003ca href=\"http://civileats.com/2017/06/22/rep-chellie-pingree-we-must-act-to-protect-integrity-of-the-certified-organic-label/\">in an op-ed\u003c/a> in Civil Eats earlier this year. “Inaction also harms certified organic farmers who are helping to grow the rural economy in states like mine by using the label to draw buyers and remain competitive.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://pingree.house.gov/media-center/press-releases/usda-s-office-inspector-general-s-report-recommends-changes-protect\">statement\u003c/a> about the new report, Pingree said she’s committed to working with appropriations to make sure the USDA “has the resources it needs to accomplish the recommendations” and more fairly achieve enforcement of organic standards.\u003c/p>\n\u003cp>But OTA thinks organic companies can and should work faster than government to\u003cbr>\nstart making changes on their own. In a \u003ca href=\"http://www.newsfromota.com/ota-members/government-affairs-policy/nop-actions-underway-on-audit-regarding-trade/\">statement\u003c/a>, the group explained it is seeking to electronically modernize import systems and restrict operations lacking authentic certification. It’s also developing a best-practices guide for the private sector.\u003c/p>\n\u003cp>“The USDA’s July timeline is realistic, but we don’t want to wait to take action,” OTA’s Wyard told Civil Eats.\u003c/p>\n\u003cp>OTA also plans to advocate increases in the NOP’s budget in the next farm bill, so it has the necessary resources and technology for oversight. The NOP’s current paper system of tracking is “a dinosaur,” said Wyard, dying in an age of electronic traceability. OTA’s platform also takes aim at operations exempted from organic certification, which includes farmers annually making $5,000 gross or less, as well as brokers and traders passing along product without handling it—those operations are still expected to follow the USDA Organic regulations, but do not need to go through the certification process.\u003c/p>\n\u003cp>OTA is pragmatic about what to expect from the current Congress. “The farm bill is entering a tough budgetary environment. None of the organic programs are in the baseline, so we absolutely have to defend any small amount of money we can get,” said Wyard.\u003c/p>\n\u003cp>Many of these gaps in authenticity, which show up in USDA’s own sobering reports, have been at issue since the organic label’s inception. And while the organic industry has significantly grown in political power and market share, many companies seem still willing to sell products labeled organic whether or not the production practices line up. And that’s where the industry’s own watchdogging may need to be ramped up.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“Our position is that everyone has a role in fraud prevention,” said Wyard.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A year-long investigation by the Inspector General shows that imported organic foods are not up to standard.\u003c/em>\u003c/p>\n\u003cp>Can we trust organic food that has been produced overseas? That question has gained urgency lately as demand for organic products has outpaced domestic production, leading to steady growth in such imports. The total value of imported organic foods \u003ca href=\"https://www.ers.usda.gov/topics/natural-resources-environment/organic-agriculture/organic-trade/\">tracked by the U.S. Department of Agriculture (USDA\u003c/a>) grew from $667 million in 2011 to $1.65 billion in 2016.\u003c/p>\n\u003cp>An investigation by the \u003cem>Washington Post\u003c/em> earlier this year found that large shipments of conventionally grown \u003ca href=\"https://www.washingtonpost.com/business/economy/the-labels-said-organic-but-these-massive-imports-of-corn-and-soybeans-werent/2017/05/12/6d165984-2b76-11e7-a616-d7c8a68c1a66_story.html?utm_term=.f13087b03394\">corn and soy were improperly labeled organic\u003c/a>, bringing consumer concerns about the reliability of the USDA Organic label to a new level. For years, news reports have raised questions about the validity of organic certification for \u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html\">milk\u003c/a>, \u003ca href=\"https://theintercept.com/2017/09/15/whole-foods-free-range-chicken-animal-rights/\">chicken\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/07/13/more-than-a-million-hens-filling-barns-at-three-per-square-foot-and-yes-theyre-usda-organic/\">eggs\u003c/a>, and many \u003ca href=\"http://civileats.com/2011/04/04/caught-fake-organic-certificates-from-china%E2%80%A8%E2%80%A8/\">other types of organic products\u003c/a>.\u003c/p>\n\u003cp>“There’s nothing like fraud to put concern and distress in the minds of consumers,” explained the \u003ca href=\"https://ota.com/\">Organic Trade Association\u003c/a> (OTA)’s Gwendolyn Wyard, the regulatory and technical affairs vice-president leading the group’s task force on global supply chain integrity. “We need to send a loud and clear message that fraud isn’t tolerated, and we can stop it.”\u003c/p>\n\u003cp>Now, a \u003ca href=\"https://www.usda.gov/oig/webdocs/01601-0001-21.pdf\">new audit\u003c/a> of the National Organic Program’s (NOP) international trade arrangements and agreements, conducted by the USDA’s Office of Inspector General, underscores those concerns and shows that the organic industry has far to travel before Americans can trust what is sold as certified organic, up and down the supply chain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Weak Links in the Supply Chain\u003c/strong>\u003c/p>\n\u003cp>In order for producers in other countries to import products as organic to the U.S., the Secretary of Agriculture must certify that those countries’ certification schemes are substantially equivalent to the USDA’s. Currently, Canada, the European Union, Japan, Korea, and Switzerland all have these agreements in place. Mexico and Taiwan are in the midst of negotiations to earn equivalency.\u003c/p>\n\u003cp>The USDA’s audit spanned 13 months, from March 2016 to April 2017, and the agency’s summary report identifies four key shortcomings in how the agency works with goods imported from those countries that reveals weaknesses at every level.\u003c/p>\n\u003cp>The resounding issue is a lack of transparency. First, auditors found that the agency’s Agricultural Marketing Service (AMS), which houses the NOP, did not clearly share with stakeholders its methodology for determining how other countries’ organic standards compared to the USDA’s. And the on-site audits meant to ensure the efficacy of other countries’ certification practices were not conducted in a timely way, auditors found.\u003c/p>\n\u003cp>In addition, once products reached the U.S. border, auditors found that the agency did not provide reasonable assurance that inspectors reviewed the required documents proving organic practices at U.S. ports of entry. Finally, auditors also found that millions of pounds of organic products were sometimes fumigated with conventional pesticides to prevent invasive pests from entering the country, but still labeled and sold the food as organic.\u003c/p>\n\u003cp>“While most organic food is safe, and dramatically reduces your exposure to pesticides, the report reveals serious regulatory gaps that allow a few bad actors to ship sham ‘organic’ products to the U.S.,” explained Bill Freese, a science policy analyst at the Center for Food Safety. “The USDA must up its game to block these imports, both to protect consumers and ensure a level playing field for American organic farmers.”\u003c/p>\n\u003cp>Concerns about holes in the USDA Organic certification process have been on the agenda on Capitol Hill already this year. “It is \u003ca href=\"https://www.youtube.com/watch?v=i3FuZKFB0M4&feature=youtu.be\">absolutely USDA’s responsibility\u003c/a> to make sure that the cheaters, whether international or domestic, are held accountable to make sure those certifications are authentic,” Secretary of Agriculture Sonny Perdue said during an appropriations hearing exchange with Congresswoman Chellie Pingree (D-Maine), a member of the House agriculture appropriations subcommittee as well as a certified organic farmer. “The customer deserves that, and that’s the role USDA plays.”\u003c/p>\n\u003cp>Politicians, policymakers, and the public—who bought \u003ca href=\"https://www.ota.com/news/press-releases/19681\">$47 billion\u003c/a> worth of organic food last year—are in agreement that loopholes are likely allowing conventional food into the organic market. But getting them to agree on a timeline for addressing the problem won’t be easy.\u003c/p>\n\u003cp>\u003cstrong>July 2018 Timeline to Implement Change\u003c/strong>\u003c/p>\n\u003cp>The USDA accepted all nine of the Inspector General’s recommendations to address the audit’s findings, including better transparency about verifying and auditing other countries’ organic practices, better communication among USDA divisions about when organic products are fumigated, and better data collection about what organic foods are imported and under what conditions.\u003c/p>\n\u003cp>The USDA agreed to have those changes in place by July 2018, although given the recent news about \u003ca href=\"http://www.politico.com/story/2017/09/21/trump-agriculture-department-usda-campaign-workers-242951\">the quality of new hires\u003c/a> at the agency, as well as \u003ca href=\"http://civileats.com/2017/09/18/why-the-organic-industry-is-suing-the-usda-over-animal-welfare/\">the recent departure of NOP head Miles McEvoy\u003c/a>, implementation may be slow.\u003c/p>\n\u003cp>“Failing to uphold the organic standards could blow a hole in one of the fastest-growing areas of agriculture,” wrote Pingree \u003ca href=\"http://civileats.com/2017/06/22/rep-chellie-pingree-we-must-act-to-protect-integrity-of-the-certified-organic-label/\">in an op-ed\u003c/a> in Civil Eats earlier this year. “Inaction also harms certified organic farmers who are helping to grow the rural economy in states like mine by using the label to draw buyers and remain competitive.”\u003c/p>\n\u003cp>In a \u003ca href=\"https://pingree.house.gov/media-center/press-releases/usda-s-office-inspector-general-s-report-recommends-changes-protect\">statement\u003c/a> about the new report, Pingree said she’s committed to working with appropriations to make sure the USDA “has the resources it needs to accomplish the recommendations” and more fairly achieve enforcement of organic standards.\u003c/p>\n\u003cp>But OTA thinks organic companies can and should work faster than government to\u003cbr>\nstart making changes on their own. In a \u003ca href=\"http://www.newsfromota.com/ota-members/government-affairs-policy/nop-actions-underway-on-audit-regarding-trade/\">statement\u003c/a>, the group explained it is seeking to electronically modernize import systems and restrict operations lacking authentic certification. It’s also developing a best-practices guide for the private sector.\u003c/p>\n\u003cp>“The USDA’s July timeline is realistic, but we don’t want to wait to take action,” OTA’s Wyard told Civil Eats.\u003c/p>\n\u003cp>OTA also plans to advocate increases in the NOP’s budget in the next farm bill, so it has the necessary resources and technology for oversight. The NOP’s current paper system of tracking is “a dinosaur,” said Wyard, dying in an age of electronic traceability. OTA’s platform also takes aim at operations exempted from organic certification, which includes farmers annually making $5,000 gross or less, as well as brokers and traders passing along product without handling it—those operations are still expected to follow the USDA Organic regulations, but do not need to go through the certification process.\u003c/p>\n\u003cp>OTA is pragmatic about what to expect from the current Congress. “The farm bill is entering a tough budgetary environment. None of the organic programs are in the baseline, so we absolutely have to defend any small amount of money we can get,” said Wyard.\u003c/p>\n\u003cp>Many of these gaps in authenticity, which show up in USDA’s own sobering reports, have been at issue since the organic label’s inception. And while the organic industry has significantly grown in political power and market share, many companies seem still willing to sell products labeled organic whether or not the production practices line up. And that’s where the industry’s own watchdogging may need to be ramped up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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/2017/09/20170927_atc_new_report_concludes_fda_not_doing_enough_to_fix_serious_safety_violations.mp3\u003c/p>\n\u003cp>Every year about 130,000 people in the U.S. are hospitalized with a foodborne illness, and 3,000 people die.\u003c/p>\n\u003cp>To protect against this, the Food and Drug Administration inspects facilities that produce and handle food to ensure safety and compliance with regulations.\u003c/p>\n\u003cp>But a \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">new report\u003c/a> from the Department of Health and Human Services' Office of Inspector General raises some red flags about the inspections program.\u003c/p>\n\u003cp>\"We found a number of weaknesses in the way that FDA is protecting the food supply,\" Meridith Seife, the deputy regional inspector general, told us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For instance, FDA often relies on facilities to voluntarily correct violations, which can be ineffective.\u003c/p>\n\u003cp>Consider this case: Back in 2013, when FDA inspectors went into a facility in Kansas that produces beans and sauces, they uncovered serious problems.\u003c/p>\n\u003cp>\"Inspectors found rainwater leaking through the roof, directly above where food was being prepared,\" Seife says. \"And perhaps most worrisome, the inspection revealed the presence of listeria throughout the facility.\" Listeria is a pathogen that can cause life-threatening illness.\u003c/p>\n\u003cp>The FDA issued a warning letter to the facility and requested prompt correction. But the problems were not fixed. \"These violations went uncorrected for the next two years,\" according to the report.\u003c/p>\n\u003cp>\"It is clear that FDA could have done more in this case to have compelled the facility to act more quickly,\" Seife told us.\u003c/p>\n\u003cp>Overall, the report concludes that the FDA \"consistently failed to conduct timely followup inspections to ensure that facilities corrected significant inspection violations.\" And in 17 percent of cases, the FDA did not conduct a follow-up inspection at all. Also, in some instances where inspectors found significant violations, the FDA took no enforcement action.\u003c/p>\n\u003cp>The Food Safety Modernization Act, which was signed into law in 2011, aims to ensure a prevention-oriented approach to food safety. The law gave FDA new enforcement authority so the agency could better respond to problems. But the new report concludes that the FDA has rarely taken advantage of these new tools.\u003c/p>\n\u003cp>\"We think FDA really needs to do more to take swift and effective action\" to ensure that safety problems at food facilities are fixed promptly, Seife says.\u003c/p>\n\u003cp>Officials at the FDA have \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">reviewed the report\u003c/a>. The agency's response is included as an appendix. \"FDA agrees that there are challenges in its conduct of domestic inspections,\" writes Lisa Rovin, deputy associate commissioner for public health strategy and analysis at the FDA.\u003c/p>\n\u003cp>Rovin says that FDA concurs with the recommendations in the inspector general's report, including the need to ensure better use of resources and to take appropriate action against all facilities with significant violations.\u003c/p>\n\u003cp>In a response from the FDA on Wednesday, a spokesperson said the agency is working as effectively and rapidly as possible to implement the changes brought forth by the Food Safety Modernization Act. She says \"our commitment to public health remains strong and unwavering.\" \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>\u003c/p>\n\u003cp>For instance, FDA often relies on facilities to voluntarily correct violations, which can be ineffective.\u003c/p>\n\u003cp>Consider this case: Back in 2013, when FDA inspectors went into a facility in Kansas that produces beans and sauces, they uncovered serious problems.\u003c/p>\n\u003cp>\"Inspectors found rainwater leaking through the roof, directly above where food was being prepared,\" Seife says. \"And perhaps most worrisome, the inspection revealed the presence of listeria throughout the facility.\" Listeria is a pathogen that can cause life-threatening illness.\u003c/p>\n\u003cp>The FDA issued a warning letter to the facility and requested prompt correction. But the problems were not fixed. \"These violations went uncorrected for the next two years,\" according to the report.\u003c/p>\n\u003cp>\"It is clear that FDA could have done more in this case to have compelled the facility to act more quickly,\" Seife told us.\u003c/p>\n\u003cp>Overall, the report concludes that the FDA \"consistently failed to conduct timely followup inspections to ensure that facilities corrected significant inspection violations.\" And in 17 percent of cases, the FDA did not conduct a follow-up inspection at all. Also, in some instances where inspectors found significant violations, the FDA took no enforcement action.\u003c/p>\n\u003cp>The Food Safety Modernization Act, which was signed into law in 2011, aims to ensure a prevention-oriented approach to food safety. The law gave FDA new enforcement authority so the agency could better respond to problems. But the new report concludes that the FDA has rarely taken advantage of these new tools.\u003c/p>\n\u003cp>\"We think FDA really needs to do more to take swift and effective action\" to ensure that safety problems at food facilities are fixed promptly, Seife says.\u003c/p>\n\u003cp>Officials at the FDA have \u003ca href=\"https://oig.hhs.gov/oei/reports/oei-02-14-00420.asp\">reviewed the report\u003c/a>. The agency's response is included as an appendix. \"FDA agrees that there are challenges in its conduct of domestic inspections,\" writes Lisa Rovin, deputy associate commissioner for public health strategy and analysis at the FDA.\u003c/p>\n\u003cp>Rovin says that FDA concurs with the recommendations in the inspector general's report, including the need to ensure better use of resources and to take appropriate action against all facilities with significant violations.\u003c/p>\n\u003cp>In a response from the FDA on Wednesday, a spokesperson said the agency is working as effectively and rapidly as possible to implement the changes brought forth by the Food Safety Modernization Act. She says \"our commitment to public health remains strong and unwavering.\" \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>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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>Chef Douglas McMaster's flagship restaurant, Silo, takes that \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory\">\"industrial chic\"\u003c/a> aesthetic that dominates the modern dining scene to a whole new level. Located an hour south of London, in Brighton, England, the restaurant inhabits a 180-year-old building that has been styled into something like a barn — or a grain silo. Let's call it preindustrial chic.\u003c/p>\n\u003cp>After all, McMaster has said that \u003ca href=\"http://www.silobrighton.com/\">Silo\u003c/a> isn't a restaurant so much as it is a \"a preindustrial food system that generates zero waste.\"\u003c/p>\n\u003cp>Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an \u003ca href=\"http://www.refed.com/solutions/waste-tracking-and-analytics\">estimated 571,000 tons \u003c/a>annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.\u003c/p>\n\u003cp>Thirty-year-old McMaster has been at the helm of the movement — he opened Silo in 2014. And he's the first to say that it's nearly impossible to run a viable business that never generates \u003cem>any\u003c/em> waste.\u003c/p>\n\u003cp>\"Zero waste\" is the ideal. But ... he's not going to deny his customers toilet paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Really, it's about everything being natural and everything either going back into the system or going back into nature,\" McMaster says — or at least, it's about trying his very best to live up to that ideal.\u003c/p>\n\u003cp>Take, for example, the full English breakfast at Silo, which comes with all the classic components: toast, baked beans and mushrooms, topped with an egg and bacon. But the sourdough toast is baked in-house, from flour that's milled on site (so there's no fuel wasted in transporting it). The mushrooms are cultivated on site as well, in discarded coffee grounds. And everything else comes from mostly local growers — delivered sans packaging. It's all served up on a plate made from recycled plastic bags, for customers to enjoy while seated on stools made from recycled wood pulp. Anything that isn't eaten ends up inside \"Bertha,\" which is what McMaster calls the industrial composter prominently displayed in Silo's lobby.\u003c/p>\n\u003cfigure id=\"attachment_120767\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg\" alt=\"The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems.\" width=\"1024\" height=\"724\" class=\"size-full wp-image-120767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-520x368.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems. \u003ccite>(Xavier Buendia/Courtesy of Doug McMaster)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silo does generate some waste. \u003c/p>\n\u003cp>\"The big thing is wine — it would be ideal if we could get wine locally on tap,\" McMaster says. \"The problem is we don't have the right latitude to be growing wine, whereas they do in Italy and Spain and France.\"\u003c/p>\n\u003cp>And he does feel guilty about all the empty wine bottles he's left with at the end of each day. He can recycle the glass, but he'd rather not create any waste in the first place. McMaster is also hoping that local artists can come up with a way to repurpose the glass bottles as artwork. \"It is a compromise on zero waste,\" he says. \"But sometimes you have got to be realistic, and you've got to be commercial.\"\u003c/p>\n\u003cp>His newest venture, Cub — a fine dining restaurant in London that opened this month — serves bottles of high-end champagne. But it eliminates waste in other ways.\u003c/p>\n\u003cp>The goal is to create a delicious, luxurious experience for customers without creating unnecessary waste. At Cub, they're looking at the composter as a last resort, says \u003ca href=\"http://www.mrlyan.com/\">Ryan Chetiyawardana\u003c/a>, the zero-waste mastermind behind a couple of award-winning London bars and McMaster's collaborator for this latest venture. \"The idea is just reducing what we have coming in,\" Chetiyawardana says. \"So there's nothing left over.\"\u003c/p>\n\u003cp>The menu features food and drink that elevate ingredients most people might consider byproducts, or off-cuts. For example: \"Compost Smoked Carrot, Buffalo Curds and Whey.\"\u003c/p>\n\u003cp>Other dishes feature herbs and produce that are grown on site, with input from MIT flavor scientist Arielle Johnson. This includes two types of hydroponically raised radish seedlings — with completely different flavor profiles that come from manipulating the nutrients and stressors absorbed during cultivation. So you're basically getting two different flavors out of one, sustainably produced ingredient, Chetiyawardana explains.\u003c/p>\n\u003cp>His other operations have used slightly different eco-tactics. \"When I first started bartending, everybody thought that to make a cocktail, the default was you'd take two parts of spirit, and one part of citrus and one part sweetener,\" Chetiyawardana says. The problem was, \"with fresh fruit, you squeeze the juice out of it, you might use the zest and you throw the rest away,\" he says. \"So I started to explore other options.\"\u003c/p>\n\u003cfigure id=\"attachment_120768\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg\" alt=\"McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-120768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways. \u003ccite>(Kim Lightbody /Courtesy of Ryan Chetiyawardana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of using fresh citrus for kick, at his first cocktail bar, White Lyan (which he closed this spring), Chetiyawardana experimented with vinegars and powdered acids. To avoid wasting water, he eschewed ice. Instead, each concoction was perfectly proportioned and pre-chilled. And to avoid creating waste packaging and burning away gasoline, he made his own spirits, tinctures and cordials in-house.\u003c/p>\n\u003cp>\"Of course, that was a very dramatic approach,\" Chetiyawardana says. \"But I don't think 'zero waste' has to be all or nothing.\"\u003c/p>\n\u003cp>That's the attitude of Claire Sprouse and Chad Arnholt, who run the New York-based \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a sustainability consulting firm for bars that has worked with venues all over the U.S.\u003cstrong> \u003c/strong>\"There are so many things we do in the industry that are wasteful,\" Sprouse says. \"So it's really about chipping away at the things.\"\u003c/p>\n\u003cp>Adds Arnholt, \"This point cannot be overstated: Bars are a luxury business. At the end of the day, it is inherently wasteful because it's not fundamentally necessary.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Sprouse, who currently runs the bar \u003ca href=\"https://www.sundayinbrooklyn.com/\">Sunday in Brooklyn\u003c/a>, says: \"The chef and I work very closely together to use each others' byproducts.\" When the chef decides to make corn on the cob, for example, Sprouse uses the woody kernels at the ends to make a cream that's reminiscent of coconut milk. \"And I actually use that instead of coconut cream in cocktails,\" she says. The corncobs and corn silk are turned into stocks or tea. \"So we're getting to experiment and play,\" she says.\u003c/p>\n\u003cp>That's the fun bit. The frustrating bit? \"There's a multitude of other infrastructure and legislative barriers along the way,\" Arnholt says. Whereas Chetiyawardana was allowed to make his own spirits in the U.K., American bars and restaurants can't easily do so due to legal barriers. \"And buying bulk spirits is flatly illegal in the U.S.,\" Arnholt notes. \"You're not allowed to buy a spirit from a supplier that doesn't come in a single use container.\"\u003c/p>\n\u003cp>There are always limits, agrees Josh Fontaine — one of the founders of the Quixotic restaurant group in Paris. The group's latest restaurant, Les Grands Verres, which opened this July, sources locally whenever possible (to save fuel), aims to reduce food waste in the first place, and turns any leftover bits into natural gas.\u003c/p>\n\u003cp>\"There are certain health rules that are imposed on us, so we have to use plastic wrap,\" Fontaine says. \"And then there's things like — how do you order mop handles without them being in a box? How do you order your plates without boxes?\"\u003c/p>\n\u003cp>\"So I guess in that sense, we are far from zero waste,\" he adds. \"But we're doing the best we can.\" \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Douglas McMaster's flagship restaurant, Silo, takes that \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory\">\"industrial chic\"\u003c/a> aesthetic that dominates the modern dining scene to a whole new level. Located an hour south of London, in Brighton, England, the restaurant inhabits a 180-year-old building that has been styled into something like a barn — or a grain silo. Let's call it preindustrial chic.\u003c/p>\n\u003cp>After all, McMaster has said that \u003ca href=\"http://www.silobrighton.com/\">Silo\u003c/a> isn't a restaurant so much as it is a \"a preindustrial food system that generates zero waste.\"\u003c/p>\n\u003cp>Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an \u003ca href=\"http://www.refed.com/solutions/waste-tracking-and-analytics\">estimated 571,000 tons \u003c/a>annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.\u003c/p>\n\u003cp>Thirty-year-old McMaster has been at the helm of the movement — he opened Silo in 2014. And he's the first to say that it's nearly impossible to run a viable business that never generates \u003cem>any\u003c/em> waste.\u003c/p>\n\u003cp>\"Zero waste\" is the ideal. But ... he's not going to deny his customers toilet paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Really, it's about everything being natural and everything either going back into the system or going back into nature,\" McMaster says — or at least, it's about trying his very best to live up to that ideal.\u003c/p>\n\u003cp>Take, for example, the full English breakfast at Silo, which comes with all the classic components: toast, baked beans and mushrooms, topped with an egg and bacon. But the sourdough toast is baked in-house, from flour that's milled on site (so there's no fuel wasted in transporting it). The mushrooms are cultivated on site as well, in discarded coffee grounds. And everything else comes from mostly local growers — delivered sans packaging. It's all served up on a plate made from recycled plastic bags, for customers to enjoy while seated on stools made from recycled wood pulp. Anything that isn't eaten ends up inside \"Bertha,\" which is what McMaster calls the industrial composter prominently displayed in Silo's lobby.\u003c/p>\n\u003cfigure id=\"attachment_120767\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg\" alt=\"The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems.\" width=\"1024\" height=\"724\" class=\"size-full wp-image-120767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-520x368.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems. \u003ccite>(Xavier Buendia/Courtesy of Doug McMaster)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silo does generate some waste. \u003c/p>\n\u003cp>\"The big thing is wine — it would be ideal if we could get wine locally on tap,\" McMaster says. \"The problem is we don't have the right latitude to be growing wine, whereas they do in Italy and Spain and France.\"\u003c/p>\n\u003cp>And he does feel guilty about all the empty wine bottles he's left with at the end of each day. He can recycle the glass, but he'd rather not create any waste in the first place. McMaster is also hoping that local artists can come up with a way to repurpose the glass bottles as artwork. \"It is a compromise on zero waste,\" he says. \"But sometimes you have got to be realistic, and you've got to be commercial.\"\u003c/p>\n\u003cp>His newest venture, Cub — a fine dining restaurant in London that opened this month — serves bottles of high-end champagne. But it eliminates waste in other ways.\u003c/p>\n\u003cp>The goal is to create a delicious, luxurious experience for customers without creating unnecessary waste. At Cub, they're looking at the composter as a last resort, says \u003ca href=\"http://www.mrlyan.com/\">Ryan Chetiyawardana\u003c/a>, the zero-waste mastermind behind a couple of award-winning London bars and McMaster's collaborator for this latest venture. \"The idea is just reducing what we have coming in,\" Chetiyawardana says. \"So there's nothing left over.\"\u003c/p>\n\u003cp>The menu features food and drink that elevate ingredients most people might consider byproducts, or off-cuts. For example: \"Compost Smoked Carrot, Buffalo Curds and Whey.\"\u003c/p>\n\u003cp>Other dishes feature herbs and produce that are grown on site, with input from MIT flavor scientist Arielle Johnson. This includes two types of hydroponically raised radish seedlings — with completely different flavor profiles that come from manipulating the nutrients and stressors absorbed during cultivation. So you're basically getting two different flavors out of one, sustainably produced ingredient, Chetiyawardana explains.\u003c/p>\n\u003cp>His other operations have used slightly different eco-tactics. \"When I first started bartending, everybody thought that to make a cocktail, the default was you'd take two parts of spirit, and one part of citrus and one part sweetener,\" Chetiyawardana says. The problem was, \"with fresh fruit, you squeeze the juice out of it, you might use the zest and you throw the rest away,\" he says. \"So I started to explore other options.\"\u003c/p>\n\u003cfigure id=\"attachment_120768\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg\" alt=\"McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-120768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways. \u003ccite>(Kim Lightbody /Courtesy of Ryan Chetiyawardana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of using fresh citrus for kick, at his first cocktail bar, White Lyan (which he closed this spring), Chetiyawardana experimented with vinegars and powdered acids. To avoid wasting water, he eschewed ice. Instead, each concoction was perfectly proportioned and pre-chilled. And to avoid creating waste packaging and burning away gasoline, he made his own spirits, tinctures and cordials in-house.\u003c/p>\n\u003cp>\"Of course, that was a very dramatic approach,\" Chetiyawardana says. \"But I don't think 'zero waste' has to be all or nothing.\"\u003c/p>\n\u003cp>That's the attitude of Claire Sprouse and Chad Arnholt, who run the New York-based \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a sustainability consulting firm for bars that has worked with venues all over the U.S.\u003cstrong> \u003c/strong>\"There are so many things we do in the industry that are wasteful,\" Sprouse says. \"So it's really about chipping away at the things.\"\u003c/p>\n\u003cp>Adds Arnholt, \"This point cannot be overstated: Bars are a luxury business. At the end of the day, it is inherently wasteful because it's not fundamentally necessary.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Sprouse, who currently runs the bar \u003ca href=\"https://www.sundayinbrooklyn.com/\">Sunday in Brooklyn\u003c/a>, says: \"The chef and I work very closely together to use each others' byproducts.\" When the chef decides to make corn on the cob, for example, Sprouse uses the woody kernels at the ends to make a cream that's reminiscent of coconut milk. \"And I actually use that instead of coconut cream in cocktails,\" she says. The corncobs and corn silk are turned into stocks or tea. \"So we're getting to experiment and play,\" she says.\u003c/p>\n\u003cp>That's the fun bit. The frustrating bit? \"There's a multitude of other infrastructure and legislative barriers along the way,\" Arnholt says. Whereas Chetiyawardana was allowed to make his own spirits in the U.K., American bars and restaurants can't easily do so due to legal barriers. \"And buying bulk spirits is flatly illegal in the U.S.,\" Arnholt notes. \"You're not allowed to buy a spirit from a supplier that doesn't come in a single use container.\"\u003c/p>\n\u003cp>There are always limits, agrees Josh Fontaine — one of the founders of the Quixotic restaurant group in Paris. The group's latest restaurant, Les Grands Verres, which opened this July, sources locally whenever possible (to save fuel), aims to reduce food waste in the first place, and turns any leftover bits into natural gas.\u003c/p>\n\u003cp>\"There are certain health rules that are imposed on us, so we have to use plastic wrap,\" Fontaine says. \"And then there's things like — how do you order mop handles without them being in a box? How do you order your plates without boxes?\"\u003c/p>\n\u003cp>\"So I guess in that sense, we are far from zero waste,\" he adds. \"But we're doing the best we can.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "So Your Kitchen Sponge Is A Bacteria Hotbed. Here's What To Do",
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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/2017/09/20170911_me_so_your_kitchen_sponge_is_a_bacteria_hotbed_heres_what_to_do.mp3\u003c/p>\n\u003cp>Back in August, a study came out about bacteria in kitchen sponges that sent home chefs into a frenzy.\u003c/p>\n\u003cp>But when we looked carefully at the study, we realized much of the news coverage about it was incorrect.\u003c/p>\n\u003cp>The study, \u003ca href=\"https://www.nature.com/articles/s41598-017-06055-9\">published\u003c/a> in\u003cem> Scientific Reports\u003c/em>, undertook a thorough investigation into how many critters are living in used kitchen sponges. And the results were jawdropping.\u003c/p>\n\u003cp>\"We found 362 different species of bacteria, and locally, the density of bacteria reached up to 45 billion per square centimeter,\" says \u003ca href=\"http://www.hs-furtwangen.de/willkommen/die-hochschule/zentrale-services/institut-fuer-angewandte-forschung/mitglieder/prof-dr-markus-egert.html\">Markus Egert\u003c/a>, a microbiologist at Furtwangen University in Germany, who led the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Forty-five billion microbes per square centimeter? Are you kidding? If you scale that up, that's like stuffing all the people who live in Manhattan into the \u003ca href=\"https://therinkatrockcenter.com/\">Rockefeller ice rink\u003c/a>.\u003c/p>\n\u003cp>\"That's a very huge number of bacteria, indeed,\" Egert tells NPR. \"There's hardly any habitat on Earth where you'll find similar densities of bacteria, except for the human intestinal tract.\"\u003c/p>\n\u003cp>In other words, there can be spots on your kitchen sponge with just as high concentrations of bacteria as in a toilet.\u003c/p>\n\u003cp>That result in itself is pretty remarkable. And it makes you think twice about using the sponge to wipe up your dining room table.\u003c/p>\n\u003cp>But that finding isn't what got people riled up. Instead, it was a line in the study's abstract: Two species of bacteria \"showed significantly greater proportions in regularly sanitized sponges [compared to uncleaned sponges], thereby questioning such sanitation methods in a long term perspective,\" the study says.\u003c/p>\n\u003cp>Then the media took this idea and ran with it.\u003c/p>\n\u003cp>\"Your Kitchen Sponge Is Gross, and Cleaning It Isn't Helping,\" \u003cem>New York \u003c/em>magazine's headline \u003ca href=\"http://nymag.com/scienceofus/2017/08/your-kitchen-sponge-is-gross-and-cleaning-it-isnt-helping.html\">read\u003c/a>.\u003c/p>\n\u003cp>\"Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says,\" \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2017/08/04/science/sponges-bacteria-microwaving-cleaning.html?mcubz=0&_r=0\">put it\u003c/a>.\u003c/p>\n\u003cp>\"Some people may think that microwaving a sponge kills its tiny residents, but they are only partly right,\" the \u003cem>Times\u003c/em> story continued. \"It may nuke the weak ones, but the strongest, smelliest and potentially pathogenic bacteria will survive.\"\u003c/p>\n\u003cp>After reading these stories, including one \u003ca href=\"https://www.facebook.com/NPR/posts/10155959410371756\">posted\u003c/a> on NPR's Facebook page, I started becoming a bit skeptical. Something smelled fishy here. This conclusion just didn't fit with my firsthand experience as a scientist.\u003c/p>\n\u003cp>Back in 2007, I was a biochemistry postdoc slaving away in the lab. I spent many of those days growing huge flasks of bacteria closely related to food-borne pathogens. I fed them, harvested them, fished out their genes, studied their guts — and killed them — day after day after day.\u003c/p>\n\u003cp>Anyone who has worked with food-borne pathogens — or their close relatives — knows that these little critters aren't \"the strongest.\" They are weaklings. You heat them up just a little bit and they literally pop!\u003c/p>\n\u003cp>\"That's why we cook food. We know that heating will kill the pathogens,\" says \u003ca href=\"http://drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a>, a food microbiologist at Drexel University.\u003c/p>\n\u003cp>So what in the heck is going on with this new sponge study? Are the findings upturning decades of public health recommendations?\u003c/p>\n\u003cp>Not at all, Quinlan says. The media reports were simply not accurate.\u003c/p>\n\u003cp>\"After you contacted me for an interview, I read the study in great detail,\" she says. \"I feel now that the comments they make about not recommending washing in the abstract are really, really misleading.\"\u003c/p>\n\u003cp>In fact, she says, you can't draw any conclusions about the effect of washing sponges from this study.\u003c/p>\n\u003cp>For starters, there was no clear explanation of what \"regular cleaning\" meant, she says.\u003c/p>\n\u003cp>\u003cem>\"\u003c/em>What really irked me is that you had to go all the way into the supplemental material to find how people reported washing the sponges,\" Quinlan says. \"Even then the methods were very vague.\"\u003c/p>\n\u003cp>The study stated that the sponges were either microwaved or put in hot, soapy water. The latter can actually make the sponge stinkier, Quinlan says.\u003c/p>\n\u003cp>\"Nobody would recommend hot, soapy water as a way to disinfect a sponge,\" Quinlan says. \"That could actually encourage the bacteria.\"\u003c/p>\n\u003cp>The study also looked at only five sponges that people said they \"cleaned\" regularly — and study participants did not say whether this cleaning took place in the microwave or in soapy water. \"We do not want to make public health recommendations based on five sponges from Germany,\" Quinlan says.\u003c/p>\n\u003cp>Instead, families should stick with the same recommendations Quinlan has given for years:\u003c/p>\n\u003cp>\u003cstrong>1. Keep the sponge away from raw meat\u003c/strong>. \"If you're dealing with raw juices from meat or poultry, you should be using paper that can be disposed of,\" Quinlan says.\u003c/p>\n\u003cp>\u003cstrong>2. Don't keep sponges around for too long\u003c/strong>. \"I replace mine every one to two weeks,\" she says. \"That's reasonable to me.\"\u003c/p>\n\u003cp>\u003cstrong>3. Clean the sponge every few days\u003c/strong>. The USDA recommends putting it in the dishwasher with a heated dry cycle, or wetting the sponge and popping it in the microwave for a minute.\u003c/p>\n\u003cp>Microwaving the sponge will knock down the bacteria living in it by about a million-fold, scientists at the U.S. Department of Agriculture \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0956713508001667\">reported\u003c/a> back in 2009. Of course, this method will leave many still alive since there are billions in the sponge. But the heat targets the dangerous ones, Quinlan says.\u003c/p>\n\u003cp>\"It doesn't sterilize the sponge,\" she says. \"But remember, the bacteria we want to kill are the ones that will make you sick.\"\u003c/p>\n\u003cp>In the new study, cleaning apparently boosted the levels of two species. Egert has no idea exactly what these species are, but one is \u003cem>related\u003c/em> to bacteria that give your dirty laundry that stinky, musty smell. The other is \u003cem>related\u003c/em> to bacteria that, on rare occasions, cause infections in people with suppressed immune systems. Neither of these relatives are known to cause food poisoning.\u003c/p>\n\u003cp>Just five species of bacteria are responsible for more than 90 percent of hospitalizations due to food-borne illnesses. And these bacteria are actually quite rare in sponges, Quinlan says.\u003c/p>\n\u003cp>Egert and his team didn't find any of these food-borne-illness-causing bugs in their 14 sponges. And in a study published earlier this year, Quinlan and her colleagues detected pathogens in only about 1 to 2 percent of sponges collected from kitchens in Philadelphia. Even then, the amount of the pathogens present was very small, her team \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28271927\">reported\u003c/a> in the \u003cem>Journal of Food Protection\u003c/em>.\u003c/p>\n\u003cp>\"So when you microwave the sponge,\" she says, \"it will likely get rid of them all\" — if they are even there in the first place.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then you can rest easy that washing the dishes will not make you sick.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "For the first time, scientists have carefully analyzed all the critters in a kitchen sponge. There turns out to be a huge number. Despite recent news reports, there \u003cem>is\u003c/em> something you can do about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in August, a study came out about bacteria in kitchen sponges that sent home chefs into a frenzy.\u003c/p>\n\u003cp>But when we looked carefully at the study, we realized much of the news coverage about it was incorrect.\u003c/p>\n\u003cp>The study, \u003ca href=\"https://www.nature.com/articles/s41598-017-06055-9\">published\u003c/a> in\u003cem> Scientific Reports\u003c/em>, undertook a thorough investigation into how many critters are living in used kitchen sponges. And the results were jawdropping.\u003c/p>\n\u003cp>\"We found 362 different species of bacteria, and locally, the density of bacteria reached up to 45 billion per square centimeter,\" says \u003ca href=\"http://www.hs-furtwangen.de/willkommen/die-hochschule/zentrale-services/institut-fuer-angewandte-forschung/mitglieder/prof-dr-markus-egert.html\">Markus Egert\u003c/a>, a microbiologist at Furtwangen University in Germany, who led the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forty-five billion microbes per square centimeter? Are you kidding? If you scale that up, that's like stuffing all the people who live in Manhattan into the \u003ca href=\"https://therinkatrockcenter.com/\">Rockefeller ice rink\u003c/a>.\u003c/p>\n\u003cp>\"That's a very huge number of bacteria, indeed,\" Egert tells NPR. \"There's hardly any habitat on Earth where you'll find similar densities of bacteria, except for the human intestinal tract.\"\u003c/p>\n\u003cp>In other words, there can be spots on your kitchen sponge with just as high concentrations of bacteria as in a toilet.\u003c/p>\n\u003cp>That result in itself is pretty remarkable. And it makes you think twice about using the sponge to wipe up your dining room table.\u003c/p>\n\u003cp>But that finding isn't what got people riled up. Instead, it was a line in the study's abstract: Two species of bacteria \"showed significantly greater proportions in regularly sanitized sponges [compared to uncleaned sponges], thereby questioning such sanitation methods in a long term perspective,\" the study says.\u003c/p>\n\u003cp>Then the media took this idea and ran with it.\u003c/p>\n\u003cp>\"Your Kitchen Sponge Is Gross, and Cleaning It Isn't Helping,\" \u003cem>New York \u003c/em>magazine's headline \u003ca href=\"http://nymag.com/scienceofus/2017/08/your-kitchen-sponge-is-gross-and-cleaning-it-isnt-helping.html\">read\u003c/a>.\u003c/p>\n\u003cp>\"Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says,\" \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2017/08/04/science/sponges-bacteria-microwaving-cleaning.html?mcubz=0&_r=0\">put it\u003c/a>.\u003c/p>\n\u003cp>\"Some people may think that microwaving a sponge kills its tiny residents, but they are only partly right,\" the \u003cem>Times\u003c/em> story continued. \"It may nuke the weak ones, but the strongest, smelliest and potentially pathogenic bacteria will survive.\"\u003c/p>\n\u003cp>After reading these stories, including one \u003ca href=\"https://www.facebook.com/NPR/posts/10155959410371756\">posted\u003c/a> on NPR's Facebook page, I started becoming a bit skeptical. Something smelled fishy here. This conclusion just didn't fit with my firsthand experience as a scientist.\u003c/p>\n\u003cp>Back in 2007, I was a biochemistry postdoc slaving away in the lab. I spent many of those days growing huge flasks of bacteria closely related to food-borne pathogens. I fed them, harvested them, fished out their genes, studied their guts — and killed them — day after day after day.\u003c/p>\n\u003cp>Anyone who has worked with food-borne pathogens — or their close relatives — knows that these little critters aren't \"the strongest.\" They are weaklings. You heat them up just a little bit and they literally pop!\u003c/p>\n\u003cp>\"That's why we cook food. We know that heating will kill the pathogens,\" says \u003ca href=\"http://drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a>, a food microbiologist at Drexel University.\u003c/p>\n\u003cp>So what in the heck is going on with this new sponge study? Are the findings upturning decades of public health recommendations?\u003c/p>\n\u003cp>Not at all, Quinlan says. The media reports were simply not accurate.\u003c/p>\n\u003cp>\"After you contacted me for an interview, I read the study in great detail,\" she says. \"I feel now that the comments they make about not recommending washing in the abstract are really, really misleading.\"\u003c/p>\n\u003cp>In fact, she says, you can't draw any conclusions about the effect of washing sponges from this study.\u003c/p>\n\u003cp>For starters, there was no clear explanation of what \"regular cleaning\" meant, she says.\u003c/p>\n\u003cp>\u003cem>\"\u003c/em>What really irked me is that you had to go all the way into the supplemental material to find how people reported washing the sponges,\" Quinlan says. \"Even then the methods were very vague.\"\u003c/p>\n\u003cp>The study stated that the sponges were either microwaved or put in hot, soapy water. The latter can actually make the sponge stinkier, Quinlan says.\u003c/p>\n\u003cp>\"Nobody would recommend hot, soapy water as a way to disinfect a sponge,\" Quinlan says. \"That could actually encourage the bacteria.\"\u003c/p>\n\u003cp>The study also looked at only five sponges that people said they \"cleaned\" regularly — and study participants did not say whether this cleaning took place in the microwave or in soapy water. \"We do not want to make public health recommendations based on five sponges from Germany,\" Quinlan says.\u003c/p>\n\u003cp>Instead, families should stick with the same recommendations Quinlan has given for years:\u003c/p>\n\u003cp>\u003cstrong>1. Keep the sponge away from raw meat\u003c/strong>. \"If you're dealing with raw juices from meat or poultry, you should be using paper that can be disposed of,\" Quinlan says.\u003c/p>\n\u003cp>\u003cstrong>2. Don't keep sponges around for too long\u003c/strong>. \"I replace mine every one to two weeks,\" she says. \"That's reasonable to me.\"\u003c/p>\n\u003cp>\u003cstrong>3. Clean the sponge every few days\u003c/strong>. The USDA recommends putting it in the dishwasher with a heated dry cycle, or wetting the sponge and popping it in the microwave for a minute.\u003c/p>\n\u003cp>Microwaving the sponge will knock down the bacteria living in it by about a million-fold, scientists at the U.S. Department of Agriculture \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0956713508001667\">reported\u003c/a> back in 2009. Of course, this method will leave many still alive since there are billions in the sponge. But the heat targets the dangerous ones, Quinlan says.\u003c/p>\n\u003cp>\"It doesn't sterilize the sponge,\" she says. \"But remember, the bacteria we want to kill are the ones that will make you sick.\"\u003c/p>\n\u003cp>In the new study, cleaning apparently boosted the levels of two species. Egert has no idea exactly what these species are, but one is \u003cem>related\u003c/em> to bacteria that give your dirty laundry that stinky, musty smell. The other is \u003cem>related\u003c/em> to bacteria that, on rare occasions, cause infections in people with suppressed immune systems. Neither of these relatives are known to cause food poisoning.\u003c/p>\n\u003cp>Just five species of bacteria are responsible for more than 90 percent of hospitalizations due to food-borne illnesses. And these bacteria are actually quite rare in sponges, Quinlan says.\u003c/p>\n\u003cp>Egert and his team didn't find any of these food-borne-illness-causing bugs in their 14 sponges. And in a study published earlier this year, Quinlan and her colleagues detected pathogens in only about 1 to 2 percent of sponges collected from kitchens in Philadelphia. Even then, the amount of the pathogens present was very small, her team \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28271927\">reported\u003c/a> in the \u003cem>Journal of Food Protection\u003c/em>.\u003c/p>\n\u003cp>\"So when you microwave the sponge,\" she says, \"it will likely get rid of them all\" — if they are even there in the first place.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And then you can rest easy that washing the dishes will not make you sick.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "Grocery Prices Have Been Falling. Did You Notice?",
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"content": "\u003cp>\u003cstrong>Listen to the story on NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/09/20170906_me_grocery_prices_have_been_falling_did_you_notice_.mp3\u003c/p>\n\u003cp>Food prices in America were down for the longest period in about 60 years.\u003c/p>\n\u003cp>Wait, what?\u003c/p>\n\u003cp>It's not something that shoppers seemed to have noticed much.\u003c/p>\n\u003cp>\"Are you serious? Really?\" says Michelle German, holding a bag of groceries and wine at a Harris Teeter store in Washington, D.C. \"I just spent about $40 dollars on four items and I'm like, wait, how did I spend that much money?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But a number of foods — most notably, beef, eggs and dairy — saw some \u003ca href=\"https://www.bls.gov/opub/ted/2016/consumer-food-prices-rise-0-point-2-percent-from-july-2015-to-july-2016.htm\">serious price drops\u003c/a> over the course of 2016 and into 2017. For 19 months straight, the U.S. government reported declines in the food consumer price index, which compares supermarket prices with what they were a year earlier.\u003c/p>\n\u003cfigure id=\"attachment_120437\" class=\"wp-caption aligncenter\" style=\"max-width: 1544px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1544\" height=\"1066\" class=\"size-full wp-image-120437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png 1544w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-160x110.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-800x552.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-768x530.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1020x704.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1180x815.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-960x663.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-520x359.png 520w\" sizes=\"(max-width: 1544px) 100vw, 1544px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The measure \u003ca href=\"https://www.bls.gov/opub/ted/2017/consumer-price-index-rose-1-point-7-percent-from-july-2016-to-july-2017.htm\">marked its first small uptick\u003c/a> in July. (Year-to-year comparisons are more telling than month-to-month data, because they aren't affected by seasonal fluctuations.)\u003c/p>\n\u003cp>\"It is rather a unique period, something certainly I've never seen in my 37 years,\" says Brian Todd, president and CEO of \u003ca href=\"https://www.foodinstitute.com/\">The Food Institute\u003c/a>, an industry research organization. According to \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">data from the Bureau of Labor Statistics\u003c/a>, the last time the country went through such a long deflationary stretch in groceries was in the mid-1950s.\u003c/p>\n\u003cp>Typically, low food prices accompany a weak, struggling economy, says Jon Springer, retail editor at \u003ca href=\"http://www.supermarketnews.com/\">Supermarket News\u003c/a>, a trade publication. \"What happened over this last year has really taken people a little bit by surprise,\" he says, calling the period \"unusual.\" Todd, too, called it \"unique.\"\u003c/p>\n\u003cp>So, what happened?\u003c/p>\n\u003cp>Economists blame a confluence of factors. Energy and transportation costs fell, allowing food producers to operate more cheaply. But there was also a glut of food on the market: China started buying less food from the U.S. — and so did other countries, partly because American goods got more expensive as the dollar got stronger. Some experts also say Americans themselves contributed, through changing tastes — for instances, more people have been cutting back on beef.\u003c/p>\n\u003cfigure id=\"attachment_120436\" class=\"wp-caption aligncenter\" style=\"max-width: 1560px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1560\" height=\"744\" class=\"size-full wp-image-120436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png 1560w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-160x76.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-800x382.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-768x366.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1020x486.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1180x563.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-960x458.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-240x114.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-375x179.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-520x248.png 520w\" sizes=\"(max-width: 1560px) 100vw, 1560px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all translated into a shift of supply and demand: People weren't buying as much beef and eggs as farmers and ranchers were producing.\u003c/p>\n\u003cp>\"Our consumption is actually pretty good in the U.S. ... But, there's no way they can eat enough cheese and ice cream to use everything we produce,\" says dairy farmer Merri Post. \"Although I'd like to sure see them try — I think if everybody had a little more cheese.... ,\" she adds, with a laugh.\u003c/p>\n\u003cp>Merri and Bill Post run the \u003ca href=\"https://www.facebook.com/Middleroad-Acres-182360816388/\">Middleroad Acres\u003c/a> farm in southwestern Minnesota. Every day, their cows produce some 10,000 pounds of milk, which winds through plants in Iowa and Wisconsin to become cheddar cheese. Dairy is their lifeblood — they actually live on the same farm where Bill grew up.\u003c/p>\n\u003cp>Merri Post says they had prepared for low milk prices but didn't expect such a long streak. The couple grows the crops that they feed their cows, but she says they lose money with every bushel of corn they feed a cow.\u003c/p>\n\u003cp>\"There are times you know ... you're writing a check for the privilege to milk your cows,\" says Post. \"You're not making money. You are writing a check to do your job that day.\"\u003c/p>\n\u003cp>Last year, there was such a glut of dairy that some farmers \u003ca href=\"https://www.csmonitor.com/USA/2016/1014/Why-dairy-farmers-dumped-43-million-gallons-of-milk-this-year\">were dumping\u003c/a> excess milk. \"We aren't at that,\" Post says. \"Although our creameries \u003cem>are \u003c/em>full. They can't take on more milk.\"\u003c/p>\n\u003cp>There's good news for Post, though: The dairy price index is slowly starting to tick up along with many other foods.\u003c/p>\n\u003cp>Grocery prices \"will gradually go up,\" says Springer. \"One of the big questions is how fast retailers will enact their own price increases because they've got to keep an eye on one another — because nobody wants to look like they're more expensive than the other guy.\"\u003c/p>\n\u003cp>The price war among grocery stores has been intense. The leading sellers, Walmart and Kroger, have been fighting Target and other competitors for the lowest price around. Even the typically upscale Whole Foods last week lowered prices for organic baby kale and avocado after its acquisition by Amazon closed. German chains Aldi and Lidl, which are adding stores in the U.S., are \u003ca href=\"https://www.bloomberg.com/news/features/2017-06-27/the-price-war-over-american-groceries-is-getting-bloody\">adding extra pressure\u003c/a> with deep discounts.\u003c/p>\n\u003cp>\"There is quite a bit of price competition already happening in the grocery industry, so they've got to be very cautious about\" raising prices, Springer says. Todd, at the Food Institute, predicts that overall, prices this year will be higher by only about 1 percent, compared with last year. \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>\u003c/p>\n\u003cp>Food prices in America were down for the longest period in about 60 years.\u003c/p>\n\u003cp>Wait, what?\u003c/p>\n\u003cp>It's not something that shoppers seemed to have noticed much.\u003c/p>\n\u003cp>\"Are you serious? Really?\" says Michelle German, holding a bag of groceries and wine at a Harris Teeter store in Washington, D.C. \"I just spent about $40 dollars on four items and I'm like, wait, how did I spend that much money?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But a number of foods — most notably, beef, eggs and dairy — saw some \u003ca href=\"https://www.bls.gov/opub/ted/2016/consumer-food-prices-rise-0-point-2-percent-from-july-2015-to-july-2016.htm\">serious price drops\u003c/a> over the course of 2016 and into 2017. For 19 months straight, the U.S. government reported declines in the food consumer price index, which compares supermarket prices with what they were a year earlier.\u003c/p>\n\u003cfigure id=\"attachment_120437\" class=\"wp-caption aligncenter\" style=\"max-width: 1544px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1544\" height=\"1066\" class=\"size-full wp-image-120437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM.png 1544w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-160x110.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-800x552.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-768x530.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1020x704.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-1180x815.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-960x663.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.14-PM-520x359.png 520w\" sizes=\"(max-width: 1544px) 100vw, 1544px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The measure \u003ca href=\"https://www.bls.gov/opub/ted/2017/consumer-price-index-rose-1-point-7-percent-from-july-2016-to-july-2017.htm\">marked its first small uptick\u003c/a> in July. (Year-to-year comparisons are more telling than month-to-month data, because they aren't affected by seasonal fluctuations.)\u003c/p>\n\u003cp>\"It is rather a unique period, something certainly I've never seen in my 37 years,\" says Brian Todd, president and CEO of \u003ca href=\"https://www.foodinstitute.com/\">The Food Institute\u003c/a>, an industry research organization. According to \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">data from the Bureau of Labor Statistics\u003c/a>, the last time the country went through such a long deflationary stretch in groceries was in the mid-1950s.\u003c/p>\n\u003cp>Typically, low food prices accompany a weak, struggling economy, says Jon Springer, retail editor at \u003ca href=\"http://www.supermarketnews.com/\">Supermarket News\u003c/a>, a trade publication. \"What happened over this last year has really taken people a little bit by surprise,\" he says, calling the period \"unusual.\" Todd, too, called it \"unique.\"\u003c/p>\n\u003cp>So, what happened?\u003c/p>\n\u003cp>Economists blame a confluence of factors. Energy and transportation costs fell, allowing food producers to operate more cheaply. But there was also a glut of food on the market: China started buying less food from the U.S. — and so did other countries, partly because American goods got more expensive as the dollar got stronger. Some experts also say Americans themselves contributed, through changing tastes — for instances, more people have been cutting back on beef.\u003c/p>\n\u003cfigure id=\"attachment_120436\" class=\"wp-caption aligncenter\" style=\"max-width: 1560px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png\" alt='Source: <a href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index</a>' width=\"1560\" height=\"744\" class=\"size-full wp-image-120436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM.png 1560w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-160x76.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-800x382.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-768x366.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1020x486.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-1180x563.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-960x458.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-240x114.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-375x179.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-2017-09-06-at-3.16.43-PM-520x248.png 520w\" sizes=\"(max-width: 1560px) 100vw, 1560px\">\u003cfigcaption class=\"wp-caption-text\">Source: \u003ca href=\"https://data.bls.gov/timeseries/CUUR0000SAF11?output_view=pct_12mths\">Bureau of Labor Statistics Consumer Price Index\u003c/a> \u003ccite>(Brittany Mayes and Jessenia Araya/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It all translated into a shift of supply and demand: People weren't buying as much beef and eggs as farmers and ranchers were producing.\u003c/p>\n\u003cp>\"Our consumption is actually pretty good in the U.S. ... But, there's no way they can eat enough cheese and ice cream to use everything we produce,\" says dairy farmer Merri Post. \"Although I'd like to sure see them try — I think if everybody had a little more cheese.... ,\" she adds, with a laugh.\u003c/p>\n\u003cp>Merri and Bill Post run the \u003ca href=\"https://www.facebook.com/Middleroad-Acres-182360816388/\">Middleroad Acres\u003c/a> farm in southwestern Minnesota. Every day, their cows produce some 10,000 pounds of milk, which winds through plants in Iowa and Wisconsin to become cheddar cheese. Dairy is their lifeblood — they actually live on the same farm where Bill grew up.\u003c/p>\n\u003cp>Merri Post says they had prepared for low milk prices but didn't expect such a long streak. The couple grows the crops that they feed their cows, but she says they lose money with every bushel of corn they feed a cow.\u003c/p>\n\u003cp>\"There are times you know ... you're writing a check for the privilege to milk your cows,\" says Post. \"You're not making money. You are writing a check to do your job that day.\"\u003c/p>\n\u003cp>Last year, there was such a glut of dairy that some farmers \u003ca href=\"https://www.csmonitor.com/USA/2016/1014/Why-dairy-farmers-dumped-43-million-gallons-of-milk-this-year\">were dumping\u003c/a> excess milk. \"We aren't at that,\" Post says. \"Although our creameries \u003cem>are \u003c/em>full. They can't take on more milk.\"\u003c/p>\n\u003cp>There's good news for Post, though: The dairy price index is slowly starting to tick up along with many other foods.\u003c/p>\n\u003cp>Grocery prices \"will gradually go up,\" says Springer. \"One of the big questions is how fast retailers will enact their own price increases because they've got to keep an eye on one another — because nobody wants to look like they're more expensive than the other guy.\"\u003c/p>\n\u003cp>The price war among grocery stores has been intense. The leading sellers, Walmart and Kroger, have been fighting Target and other competitors for the lowest price around. Even the typically upscale Whole Foods last week lowered prices for organic baby kale and avocado after its acquisition by Amazon closed. German chains Aldi and Lidl, which are adding stores in the U.S., are \u003ca href=\"https://www.bloomberg.com/news/features/2017-06-27/the-price-war-over-american-groceries-is-getting-bloody\">adding extra pressure\u003c/a> with deep discounts.\u003c/p>\n\u003cp>\"There is quite a bit of price competition already happening in the grocery industry, so they've got to be very cautious about\" raising prices, Springer says. Todd, at the Food Institute, predicts that overall, prices this year will be higher by only about 1 percent, compared with last year. \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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"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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"marketplace": {
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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.",
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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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"morning-edition": {
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"onourwatch": {
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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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"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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"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": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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