window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_117936": {
"type": "attachments",
"id": "bayareabites_117936",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117936",
"found": true
},
"parent": 117933,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-924x576.jpg",
"width": 924,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots.jpg",
"width": 924,
"height": 616
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/carrots-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1496459620,
"modified": 1496459712,
"caption": "Homegrown Baby Carrots",
"description": null,
"title": "carrots",
"credit": "\u003ca href=\"https://www.flickr.com/photos/vibrant_art/5008140503/in/photolist-8Cy2G4-EaxJLb-RziYkV-5TrFVE-ahgVJP-oNNDMV-4L9c5F-6enDGc-QKbg1U-SrEdzu-rrwMqF-69hEZs-U7r23j-UC5bwC-GhEvu-GpP6K-PTQVr-RXNSmx-6hBRvg-6eiQiJ-2B1zp-r9Pf2t-7tbyhF-7iBLx7-4tdCkK-cfWEv5-bWmkfM-mM1h\">Brandy Saturley/Flickr\u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117857": {
"type": "attachments",
"id": "bayareabites_117857",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117857",
"found": true
},
"parent": 117856,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-520x334.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 334
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-160x103.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 103
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-960x616.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 616
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-375x241.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 241
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d.jpg",
"width": 2000,
"height": 1283
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-1020x654.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 654
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-1180x757.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 757
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-800x513.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 513
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-1920x1232.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1232
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-1180x757.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 757
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-1920x1232.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1232
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-768x493.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 493
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5203_custom-f7d2820cd0a2165dcf0c20a53ad0ec23a4fa7e3d-240x154.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 154
}
},
"publishDate": 1496335694,
"modified": 1496336110,
"caption": "A bed of apple roots at Willow Drive Nursery, in Ephrata, Wash. These roots are a vital part of the apple industry.",
"description": "A bed of apple roots at Willow Drive Nursery, in Ephrata, Wash. These roots are a vital part of the apple industry.",
"title": "A bed of apple roots at Willow Drive Nursery, in Ephrata, Wash. These roots are a vital part of the apple industry.",
"credit": "Dan Charles/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117787": {
"type": "attachments",
"id": "bayareabites_117787",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117787",
"found": true
},
"parent": 117784,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-520x293.jpeg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-1038x576.jpeg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-160x90.jpeg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-960x540.jpeg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-672x372.jpeg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-375x211.jpeg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers.jpeg",
"width": 1280,
"height": 720
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-1020x574.jpeg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-1180x664.jpeg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-50x50.jpeg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-96x96.jpeg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-800x450.jpeg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-64x64.jpeg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-32x32.jpeg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-1180x664.jpeg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-150x150.jpeg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-768x432.jpeg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-128x128.jpeg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/Black-Ant-NYC-appetizers-240x135.jpeg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1496116872,
"modified": 1496191055,
"caption": "Black Ant NYC appetizers",
"description": null,
"title": "Black Ant NYC appetizers",
"credit": "courtesy The Gateway Bug",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117725": {
"type": "attachments",
"id": "bayareabites_117725",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117725",
"found": true
},
"parent": 117724,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3.jpg",
"width": 3000,
"height": 1688
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/npr_chocolatehearthealth_0011_custom-b72572ee52d294189f8acccac24c77ac6fc7ebd3-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1495736615,
"modified": 1495736645,
"caption": "The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.",
"description": "The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillat",
"title": "The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.",
"credit": "Daniel Fishel for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117690": {
"type": "attachments",
"id": "bayareabites_117690",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117690",
"found": true
},
"parent": 117689,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-520x427.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 427
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-160x131.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 131
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-960x787.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 787
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-375x308.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 308
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0.jpg",
"width": 1580,
"height": 1296
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-1020x837.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 837
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-1180x968.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 968
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-800x656.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 656
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-1180x968.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 968
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-768x630.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 630
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/bananababy_custom-5bfa1b07f40b9617f8585550d6bb607bd585e3e0-240x197.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 197
}
},
"publishDate": 1495649410,
"modified": 1495649710,
"caption": "Susan Morgan, age 5, holds a bunch of bananas in Ponchatoula, La., in 1955. Susan was diagnosed with celiac disease and was prescribed a diet of 200 bananas weekly.",
"description": "Susan Morgan, age 5, holds a bunch of bananas in Ponchatoula, La., in 1955. Susan was diagnosed with celiac disease and was prescribed a diet of 200 bananas week",
"title": "Susan Morgan, age 5, holds a bunch of bananas in Ponchatoula, La., in 1955. Susan was diagnosed with celiac disease and was prescribed a diet of 200 bananas weekly.",
"credit": "AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117567": {
"type": "attachments",
"id": "bayareabites_117567",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117567",
"found": true
},
"parent": 117566,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-520x349.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 349
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-960x644.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 644
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-375x252.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 252
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55.jpg",
"width": 1489,
"height": 999
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-1020x684.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 684
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-1180x792.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 792
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-800x537.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 537
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-1180x792.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 792
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-768x515.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 515
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/myeggs2_custom-32a2ab556c737e1d0d3dcfa1c99354eb34e3aa55-240x161.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 161
}
},
"publishDate": 1495382264,
"modified": 1495382364,
"caption": "Cloud eggs: It's not just Instagrammers who find them pretty. Chefs of the 17th century whipped them up, too. Then, as now, they were meant to impress.",
"description": "Cloud eggs: It's not just Instagrammers who find them pretty. Chefs of the 17th century whipped them up, too. Then, as now, they were meant to impress",
"title": "Cloud eggs: It's not just Instagrammers who find them pretty. Chefs of the 17th century whipped them up, too. Then, as now, they were meant to impress.",
"credit": "Maria Godoy/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117522": {
"type": "attachments",
"id": "bayareabites_117522",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117522",
"found": true
},
"parent": 117521,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-520x360.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 360
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-160x111.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 111
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-960x665.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 665
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-375x260.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 260
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63.jpg",
"width": 1145,
"height": 793
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-1020x706.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 706
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-800x554.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 554
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-768x532.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 532
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-486096459_custom-4e343f76bfd6033cae6a8f0c2b792249cfa6da63-240x166.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 166
}
},
"publishDate": 1495119561,
"modified": 1495122654,
"caption": "Workers prepare to release thousands of fingerling Chinook salmon into the Mare Island Strait in Vallejo, Calif., in 2014. A new report names climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.",
"description": "Workers prepare to release thousands of fingerling Chinook salmon into the Mare Island Strait in Vallejo, Calif., in 2014. A new report names climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry",
"title": "Workers prepare to release thousands of fingerling Chinook salmon into the Mare Island Strait in Vallejo, Calif., in 2014. A new report names climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.",
"credit": "Justin Sullivan/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_117212": {
"type": "attachments",
"id": "bayareabites_117212",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "117212",
"found": true
},
"parent": 117211,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1.jpg",
"width": 5760,
"height": 3836
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/05/ap_16189758622243_custom-4fade001f60308a8236c706ca0c888a3af575bf1-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1494270113,
"modified": 1494270233,
"caption": "An investigation by The Washington Post looked at the differences between organic milk that comes from large dairies and the milk that comes from smaller operations.",
"description": "An investigation by \u003cem>\u003c/em>\u003cem>The Washington Post \u003c/em>looked at the differences between organic milk that comes from large dairies and the milk that comes from smaller operation",
"title": "An investigation by The Washington Post looked at the differences between organic milk that comes from large dairies and the milk that comes from smaller operations.",
"credit": "Brennan Linsley/AP",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_116906": {
"type": "attachments",
"id": "bayareabites_116906",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "116906",
"found": true
},
"parent": 116904,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b.jpg",
"width": 4793,
"height": 2696
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/aquafaba_wide-dd5c30a55d2deb2701e4390b972bf63f73f7747b-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1492707165,
"modified": 1492708977,
"caption": null,
"description": "Aquafaba, commonly made from chickpea water, can be whipped into a stiff foam for an excellent vegan replacement for egg whites.",
"title": "Aquafaba, commonly made from chickpea water, can be whipped into a stiff foam for an excellent vegan replacement for egg whites.",
"credit": " Kelly Jo Smart/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_116888": {
"type": "attachments",
"id": "bayareabites_116888",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "116888",
"found": true
},
"parent": 116883,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos.jpg",
"width": 1200,
"height": 800
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170413-chlorpyrifos-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1492632138,
"modified": 1492632138,
"caption": null,
"description": null,
"title": "170413-chlorpyrifos",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_116813": {
"type": "attachments",
"id": "bayareabites_116813",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "116813",
"found": true
},
"parent": 116810,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr.jpg",
"width": 1200,
"height": 800
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1492065167,
"modified": 1492065167,
"caption": null,
"description": null,
"title": "170410-crispr",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_116682": {
"type": "attachments",
"id": "bayareabites_116682",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "116682",
"found": true
},
"parent": 116681,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-520x353.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 353
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-160x109.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 109
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-960x651.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 651
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-375x254.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 254
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a.jpg",
"width": 1846,
"height": 1252
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-1020x692.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 692
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-1180x800.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-800x543.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 543
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-1180x800.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 800
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-768x521.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 521
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/04/gettyimages-175749928_custom-c465df719c024eeac10be4a6c9b6ada7e085f13a-240x163.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 163
}
},
"publishDate": 1491845473,
"modified": 1491845604,
"caption": "For people with celiac disease gluten-free food is a must. A new study suggests that a common virus may trigger the onset of the disease.",
"description": "For people with celiac disease gluten-free food is a must. A new study suggests that a common virus may trigger the onset of the disease.",
"title": "For people with celiac disease gluten-free food is a must. A new study suggests that a common virus may trigger the onset of the disease.",
"credit": "Daniel Acker/Bloomberg/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_117933": {
"type": "authors",
"id": "byline_bayareabites_117933",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117933",
"name": "Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_117856": {
"type": "authors",
"id": "byline_bayareabites_117856",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117856",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_117724": {
"type": "authors",
"id": "byline_bayareabites_117724",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117724",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_117689": {
"type": "authors",
"id": "byline_bayareabites_117689",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117689",
"name": "Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_117566": {
"type": "authors",
"id": "byline_bayareabites_117566",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117566",
"name": "Maria Godoy, NPR Food",
"isLoading": false
},
"byline_bayareabites_117521": {
"type": "authors",
"id": "byline_bayareabites_117521",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117521",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_117211": {
"type": "authors",
"id": "byline_bayareabites_117211",
"meta": {
"override": true
},
"slug": "byline_bayareabites_117211",
"name": "\u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> and \u003ca href=\"http://www.npr.org/people/3874941/scott-simon?ft=nprml&f=527140037\">Scott Simon\u003c/a>, NPR Food",
"isLoading": false
},
"byline_bayareabites_116904": {
"type": "authors",
"id": "byline_bayareabites_116904",
"meta": {
"override": true
},
"slug": "byline_bayareabites_116904",
"name": "Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_116883": {
"type": "authors",
"id": "byline_bayareabites_116883",
"meta": {
"override": true
},
"slug": "byline_bayareabites_116883",
"name": "\u003ca href=\"http://civileats.com/author/egrossman/\">Elizabeth Grossman\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"isLoading": false
},
"byline_bayareabites_116810": {
"type": "authors",
"id": "byline_bayareabites_116810",
"meta": {
"override": true
},
"slug": "byline_bayareabites_116810",
"name": "\u003ca href=\"http://civileats.com/author/tgreenaway/\">Twilight Greenaway\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"isLoading": false
},
"byline_bayareabites_116681": {
"type": "authors",
"id": "byline_bayareabites_116681",
"meta": {
"override": true
},
"slug": "byline_bayareabites_116681",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"marktaylor-2": {
"type": "authors",
"id": "8",
"meta": {
"index": "authors_1716337520",
"id": "8",
"found": true
},
"name": "Mark Taylor",
"firstName": "Mark",
"lastName": "Taylor",
"slug": "marktaylor-2",
"email": "mark@emptypictures.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mark Taylor founded KQED Arts in 2005 and served as Senior Interactive Producer for Arts and Culture through 2014. Taylor was the online arts editor of KQED's daily arts blog for nine years and created the station's first web-original podcasts, Gallery Crawl and The Writers' Block.\r\n\r\nTaylor is an experimental filmmaker and visual artist whose work has been collected by the Library of Congress, Stanford University and the New York Museum of Modern Art, among many others. He teaches Media Studies at the University of San Francisco and is exploring the connection between film and food. \u003ca href=\"http://emptypictures.net/\">Visit Mark Taylor's website\u003c/a> at emptypictures.net.",
"avatar": "https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"Administrator",
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mark Taylor | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3452322b4dec4379500b11b74718f5da?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/marktaylor-2"
}
},
"pagesReducer": {
"bayareabites_category_science": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"score": 10.847683
},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"title": "science",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 19
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=science",
"seeMore": false,
"paginated": true,
"page": 19
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_117933": {
"type": "posts",
"id": "bayareabites_117933",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117933",
"score": null,
"sort": [
1496463120000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1496463120,
"format": "standard",
"disqusTitle": "Do Carrots Really Help Your Vision?",
"title": "Do Carrots Really Help Your Vision?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many lifelong carrot eaters feel a little betrayed.\u003c/p>\n\u003cp>\"There is no way [carrots] affect eyesight,\" says Silvio Fontecchio, a project manager at a print shop in Tallahassee, Fla., whose parents told him when he was young that munching the orange veggie would help his eyes. \"As a kid, my go-to snack was carrots and ranch [dressing], and I have really bad nearsighted vision.\"\u003c/p>\n\u003cp>For some, disillusion comes even earlier: When Rozalynn Goodwin, a health care executive in Columbia, S.C., told her 6-year-old son to eat his carrots to help his eyesight, he said, \"I've been eating carrots, and I still had to get glasses.\" Goodwin didn't have a response.\u003c/p>\n\u003cp>We've all been sold the bill of goods that carrots improve eyesight. Yet many faithful crunchers still find themselves squinting at street signs. So, do carrots actually help us see better?\u003c/p>\n\u003cp>Absolutely, according to ophthalmologist \u003ca href=\"http://www.tneyemds.org/?page=131\">Rebecca Taylor\u003c/a>, a clinical spokesperson for the American Academy of Ophthalmology — and one of the most enthusiastic carrot champions around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's a reason why these adages become adages: in large part because they're true,\" says Taylor. \"When you eat a carrot, you're helping your body take a light source [and interpret it]. ... That makes food pretty darn important. That's the stuff that will keep me up at night, it's so exciting.\"\u003c/p>\n\u003cp>For eyesight, a carrot's nutritional punch comes from beta carotene, a \"carotenoid\" the body can convert into vitamin A, according to \u003ca href=\"https://irp.nih.gov/pi/t-michael-redmond\">T. Michael Redmond\u003c/a>, chief of the \u003ca href=\"https://nei.nih.gov/intramural/lrcmb\" target=\"_blank\">Laboratory of Retinal Cell and Molecular Biology\u003c/a> at the National Eye Institute. Vitamin A enables opsin proteins to form in \"cone cells\" and rhodopsin protein to form in \u003ca href=\"https://askabiologist.asu.edu/rods-and-cones\">\"rod cells\" near the back of the eye\u003c/a>. Cone cells process light in daytime conditions, while rhodopsin does the same in dim light. When light hits rhodopsin or cone opsins, it creates an electric impulse that travels to the brain for interpretation, helping us see.\u003c/p>\n\u003cp>Vitamin A deficiency \u003ca href=\"http://ajcn.nutrition.org/content/81/2/461.full.pdf\">can lead to night blindness\u003c/a>, a condition in which people have difficulty adjusting their vision to low levels of light. \"You go into a movie theater,\" Taylor explains, \"and you see nothing. You can't process the little bit of light that's in there.\"\u003c/p>\n\u003cp>But night blindness is rare in the U.S. because \u003ca href=\"https://www.cdc.gov/nutritionreport/pdf/4page_%202nd%20nutrition%20report_508_032912.pdf\">vitamin A deficiency is rare in this country\u003c/a>, according to the Centers for Disease Control and Prevention. That may help explain why carrot enthusiasts don't have superior eagle eyes compared with carrot detractors: Even without carrots, most people are getting enough vitamin A from other sources. (Sweet potatoes can provide even more vitamin A than carrots do, and dark leafy greens like spinach and kale are also vitamin A treasure troves.)\u003c/p>\n\u003cp>Enabling vision is not the same as improving vision. According to the online \u003ca href=\"http://www.carrotmuseum.co.uk/ww2seeinthedark.html\">World Carrot Museum\u003c/a> — which exists — the British government began touting carrots' health benefits during World War II to lure consumers away from rationed foods. Part of that campaign emphasized vitamin A's role in seeing in the dark. From the campaign, the myth grew that carrots improved already-healthy vision in the dark — for example, during blackouts. That claim is false, according to \u003ca href=\"http://www.health.harvard.edu/healthbeat/safeguarding-your-sight\">Harvard Health Publications\u003c/a>.\u003c/p>\n\u003cp>\"Vitamin A will [help]\u003cstrong> \u003c/strong>keep your vision healthy; it won't improve your vision,\" Taylor says. \"It won't keep you from needing glasses or contacts.\"\u003c/p>\n\u003cp>There's one more catch to vitamin A's powers. Because vitamin A is a fat-soluble vitamin, one needs to eat it with fat in order to fully absorb it and its benefits. Eating a raw carrot won't deliver as much vitamin A punch. \"That's why you need to dip it in ranch,\" quips Taylor.\u003c/p>\n\u003cp>Because the process of converting beta carotene to vitamin A is somewhat inefficient, the National Eye Institute's Redmond says it's important to eat orange-colored foods frequently, as well as other foods with vitamin A, like dairy and fish.\u003c/p>\n\u003cp>To make nourishing the eye easier, Taylor recommends an ideal plate for healthy vision. Most of the plate would be taken up with a spinach and kale salad, red peppers, almonds and carrots on top — \u003ca href=\"https://www.cdc.gov/nutritionreport/99-02/pdf/nr_ch2a.pdf\">good sources of vitamin A, E and C\u003c/a>, all of which support eye health. An oily dressing helps with intake of fat-soluble vitamins A and E. (Some hard-boiled eggs would also add carotenoids that protect vision, as well as fat to help absorption.) On the side, kiwi and oranges provide vitamin C, and fish like swordfish or salmon offer zinc, another key ingredient for eye health.\u003c/p>\n\u003cp>But if that doesn't tickle your fancy, Taylor recommends a favorite from childhood. \"I used to grow carrots with my daddy in the garden,\" Taylor says. \"Try roasting carrots, parsnips, beets and fingerling potatoes with olive oil, rosemary and sea salt. ... Life just doesn't get better than that.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117933 https://ww2.kqed.org/bayareabites/?p=117933",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/06/02/do-carrots-really-help-your-vision/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 856,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1496463120,
"excerpt": "The orange vegetable helps us see — but that's different from improving our vision. That said, carrots are part of a diet designed for eye health.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The orange vegetable helps us see — but that's different from improving our vision. That said, carrots are part of a diet designed for eye health.",
"title": "Do Carrots Really Help Your Vision? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Do Carrots Really Help Your Vision?",
"datePublished": "2017-06-02T21:12:00-07:00",
"dateModified": "2017-06-02T21:12:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "do-carrots-really-help-your-vision",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=529142959&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 02 Jun 2017 07:00:00 -0400",
"nprLastModifiedDate": "Fri, 02 Jun 2017 12:14:44 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/06/02/529142959/do-carrots-really-help-your-vision?ft=nprml&f=529142959",
"source": "Health and Nutrition",
"nprStoryId": "529142959",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 02 Jun 2017 12:14:00 -0400",
"path": "/bayareabites/117933/do-carrots-really-help-your-vision",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many lifelong carrot eaters feel a little betrayed.\u003c/p>\n\u003cp>\"There is no way [carrots] affect eyesight,\" says Silvio Fontecchio, a project manager at a print shop in Tallahassee, Fla., whose parents told him when he was young that munching the orange veggie would help his eyes. \"As a kid, my go-to snack was carrots and ranch [dressing], and I have really bad nearsighted vision.\"\u003c/p>\n\u003cp>For some, disillusion comes even earlier: When Rozalynn Goodwin, a health care executive in Columbia, S.C., told her 6-year-old son to eat his carrots to help his eyesight, he said, \"I've been eating carrots, and I still had to get glasses.\" Goodwin didn't have a response.\u003c/p>\n\u003cp>We've all been sold the bill of goods that carrots improve eyesight. Yet many faithful crunchers still find themselves squinting at street signs. So, do carrots actually help us see better?\u003c/p>\n\u003cp>Absolutely, according to ophthalmologist \u003ca href=\"http://www.tneyemds.org/?page=131\">Rebecca Taylor\u003c/a>, a clinical spokesperson for the American Academy of Ophthalmology — and one of the most enthusiastic carrot champions around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's a reason why these adages become adages: in large part because they're true,\" says Taylor. \"When you eat a carrot, you're helping your body take a light source [and interpret it]. ... That makes food pretty darn important. That's the stuff that will keep me up at night, it's so exciting.\"\u003c/p>\n\u003cp>For eyesight, a carrot's nutritional punch comes from beta carotene, a \"carotenoid\" the body can convert into vitamin A, according to \u003ca href=\"https://irp.nih.gov/pi/t-michael-redmond\">T. Michael Redmond\u003c/a>, chief of the \u003ca href=\"https://nei.nih.gov/intramural/lrcmb\" target=\"_blank\">Laboratory of Retinal Cell and Molecular Biology\u003c/a> at the National Eye Institute. Vitamin A enables opsin proteins to form in \"cone cells\" and rhodopsin protein to form in \u003ca href=\"https://askabiologist.asu.edu/rods-and-cones\">\"rod cells\" near the back of the eye\u003c/a>. Cone cells process light in daytime conditions, while rhodopsin does the same in dim light. When light hits rhodopsin or cone opsins, it creates an electric impulse that travels to the brain for interpretation, helping us see.\u003c/p>\n\u003cp>Vitamin A deficiency \u003ca href=\"http://ajcn.nutrition.org/content/81/2/461.full.pdf\">can lead to night blindness\u003c/a>, a condition in which people have difficulty adjusting their vision to low levels of light. \"You go into a movie theater,\" Taylor explains, \"and you see nothing. You can't process the little bit of light that's in there.\"\u003c/p>\n\u003cp>But night blindness is rare in the U.S. because \u003ca href=\"https://www.cdc.gov/nutritionreport/pdf/4page_%202nd%20nutrition%20report_508_032912.pdf\">vitamin A deficiency is rare in this country\u003c/a>, according to the Centers for Disease Control and Prevention. That may help explain why carrot enthusiasts don't have superior eagle eyes compared with carrot detractors: Even without carrots, most people are getting enough vitamin A from other sources. (Sweet potatoes can provide even more vitamin A than carrots do, and dark leafy greens like spinach and kale are also vitamin A treasure troves.)\u003c/p>\n\u003cp>Enabling vision is not the same as improving vision. According to the online \u003ca href=\"http://www.carrotmuseum.co.uk/ww2seeinthedark.html\">World Carrot Museum\u003c/a> — which exists — the British government began touting carrots' health benefits during World War II to lure consumers away from rationed foods. Part of that campaign emphasized vitamin A's role in seeing in the dark. From the campaign, the myth grew that carrots improved already-healthy vision in the dark — for example, during blackouts. That claim is false, according to \u003ca href=\"http://www.health.harvard.edu/healthbeat/safeguarding-your-sight\">Harvard Health Publications\u003c/a>.\u003c/p>\n\u003cp>\"Vitamin A will [help]\u003cstrong> \u003c/strong>keep your vision healthy; it won't improve your vision,\" Taylor says. \"It won't keep you from needing glasses or contacts.\"\u003c/p>\n\u003cp>There's one more catch to vitamin A's powers. Because vitamin A is a fat-soluble vitamin, one needs to eat it with fat in order to fully absorb it and its benefits. Eating a raw carrot won't deliver as much vitamin A punch. \"That's why you need to dip it in ranch,\" quips Taylor.\u003c/p>\n\u003cp>Because the process of converting beta carotene to vitamin A is somewhat inefficient, the National Eye Institute's Redmond says it's important to eat orange-colored foods frequently, as well as other foods with vitamin A, like dairy and fish.\u003c/p>\n\u003cp>To make nourishing the eye easier, Taylor recommends an ideal plate for healthy vision. Most of the plate would be taken up with a spinach and kale salad, red peppers, almonds and carrots on top — \u003ca href=\"https://www.cdc.gov/nutritionreport/99-02/pdf/nr_ch2a.pdf\">good sources of vitamin A, E and C\u003c/a>, all of which support eye health. An oily dressing helps with intake of fat-soluble vitamins A and E. (Some hard-boiled eggs would also add carotenoids that protect vision, as well as fat to help absorption.) On the side, kiwi and oranges provide vitamin C, and fish like swordfish or salmon offer zinc, another key ingredient for eye health.\u003c/p>\n\u003cp>But if that doesn't tickle your fancy, Taylor recommends a favorite from childhood. \"I used to grow carrots with my daddy in the garden,\" Taylor says. \"Try roasting carrots, parsnips, beets and fingerling potatoes with olive oil, rosemary and sea salt. ... Life just doesn't get better than that.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117933/do-carrots-really-help-your-vision",
"authors": [
"byline_bayareabites_117933"
],
"categories": [
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_9017",
"bayareabites_15870"
],
"featImg": "bayareabites_117936",
"label": "source_bayareabites_117933"
},
"bayareabites_117856": {
"type": "posts",
"id": "bayareabites_117856",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117856",
"score": null,
"sort": [
1496336448000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1496336448,
"format": "standard",
"disqusTitle": "How New Roots Are Driving An Apple Renaissance",
"title": "How New Roots Are Driving An Apple Renaissance",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117856 https://ww2.kqed.org/bayareabites/?p=117856",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/06/01/how-new-roots-are-driving-an-apple-renaissance/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1040,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1496336448,
"excerpt": "The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The apple renaissance of recent years has given us new varieties of fruit. But that's only half of the story, and half of the tree. Another revolution is happening below ground, in the tree roots.",
"title": "How New Roots Are Driving An Apple Renaissance | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How New Roots Are Driving An Apple Renaissance",
"datePublished": "2017-06-01T10:00:48-07:00",
"dateModified": "2017-06-01T10:00:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-new-roots-are-driving-an-apple-renaissance",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=529546810&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Thu, 01 Jun 2017 10:00:00 -0400",
"nprLastModifiedDate": "Thu, 01 Jun 2017 12:06:56 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/06/01/529546810/how-new-roots-are-driving-an-apple-renaissance?ft=nprml&f=529546810",
"nprImageAgency": "Dan Charles/NPR",
"nprStoryId": "529546810",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 01 Jun 2017 12:06:00 -0400",
"path": "/bayareabites/117856/how-new-roots-are-driving-an-apple-renaissance",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"That's the old industry,\" Tom Auvil tells me, nodding toward an apple orchard that we're driving past. We're near Wenatchee, Wash., which calls itself the Apple Capital of the World. Auvil grew up in the apple business, and until recently, he was a horticulturist for the \u003ca href=\"http://www.treefruitresearch.com/\">Washington Tree Fruit Research Commission\u003c/a>.\u003c/p>\n\u003cp>The trees do look old, but that's not what Auvil is getting at. He's talking about their size and shape. They're large and round, far enough apart to let their branches spread. In the fall, workers will have to climb ladders to pick their fruit.\u003c/p>\n\u003cfigure id=\"attachment_117858\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg\" alt=\"An old-style apple orchard near Malaga, Wash.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5331_custom-3ff9c9862c41e411b7d90c938fdd5c01f58dc664-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An old-style apple orchard near Malaga, Wash. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's the image of the old apple industry: stately rows of Red Delicious and Golden Delicious apples.\u003c/p>\n\u003cp>But here is what the new apple industry looks like. This orchard looks more like a vineyard.\u003c/p>\n\u003cfigure id=\"attachment_117859\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg\" alt=\"Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5062_custom-e4c0e20a70bb460c63286bcdc40809572ed092e3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dwarf trees aren't strong enough on their own to support a load of fruit. They're held erect by a trellis system of poles and wires. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These trees are young, so they're tiny. But they'll never get very big. They're packed closely together, thousands of them on a single acre. Each tree is supported by poles or wires. Workers can harvest the apples while standing on platforms that roll slowly past the row of trees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The source of this transformation is something that we can't even see: the roots.\u003c/p>\n\u003cp>Commercial apple trees, you see, don't grow from seeds. They're spliced together from two different sources. To create a new Honeycrisp or Fuji tree, you have to cut a small branch, or just a bud, from a parent tree of that variety. This branch needs roots to survive and grow, so you have to graft that branch onto the root from some other apple tree.\u003c/p>\n\u003cp>Each new tree that goes into an orchard has a tag that identifies both parts of the tree: the variety of the buds, in this case Cosmic Crisp, and the variety of the \"rootstock,\" in this case a line of roots known as M.9.\u003c/p>\n\u003cfigure id=\"attachment_117860\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg\" alt=\"This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5229_custom-2d449d1c2d8373c6af9fa2d4391340200c0688d3-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This new Cosmic Crisp tree at Willow Drive Nursery, in Ephrata, Wash., relies on a rootstock called M9-337. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the old days, most tree nurseries in the United States didn't really care what roots they used. They'd just grow seedlings from random apple seeds and use them as their \"rootstock.\"\u003c/p>\n\u003cp>Seedling roots were genetically diverse, which meant that each tree in the orchard was slightly different from its neighbor, and the apple grower had to prune each one with individual care. \"It took an artistic eye to figure out how to grow a tree large enough and in a productive enough form,\" says Auvil.\u003c/p>\n\u003cp>The trees in new-style orchards, though, are grafted onto the roots of \"dwarf\" trees. And that rootstock revolution \"was a massive switch,\" says Kate Evans, who manages apple breeding at Washington State University. \"\"That dwarfing rootstock enabled this more intensive production system that we have. As we move forward, it means that we can move into having orchards where our fruit is much more uniform, we're not having problems of managing a big three-dimensional canopy, we can move forward with mechanization, we can lose ladders, which are dangerous.\"\u003c/p>\n\u003cp>In Washington, dwarfing rootstocks transformed the state's apple industry, starting in the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_117861\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg\" alt=\"A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5103_custom-b6da310edfef5d31c6990886916382be33677adc-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A modern orchard near Wenatchee, Wash. The trees in the foreground have just been planted. In the background, an orchard of young trees. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a second wave in that rootstock revolution is underway. Because the first wave was built on a startling vulnerability.\u003c/p>\n\u003cp>It was based on just a handful of dwarfing rootstocks, known as \"\u003ca href=\"http://www.emr.ac.uk/projects/rootstock-research-east-malling-history/\">Malling\u003c/a>\" rootstocks because they were selected at a research center in East Malling, England. In fact, for decades, a single type of dwarfing roots dominated the industry — that one called M.9, or Malling 9. \"Up to 2013, M.9 was the global standard for dwarf rootstock production around the world,\" says Auvil.\u003c/p>\n\u003cp>This meant that any weakness in Malling 9, any vulnerability to disease, made much of the world's apple production vulnerable as well. And M.9 did have vulnerabilities — to a disease called fire blight, for instance, as well as to diseases caused by soil fungi.\u003c/p>\n\u003cp>A few foresighted apple breeders at Cornell University and the U.S. Department of Agriculture's research station in Geneva, N.Y., came riding to the rescue. In the 1970s, two of them, James Cummins and Herbert Aldwinckle, started \u003ca href=\"http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/october/to-combat-disease--apples-return-to-their-roots/\">looking\u003c/a> for other, hardier, dwarf trees that also could serve as rootstocks. They \u003ca href=\"https://www.ars.usda.gov/ARSUserFiles/80600500/gennaro/generaldescriptionofthegenevabreedingprogram.pdf\">tested\u003c/a> seedlings that were grown from the seeds of wild apple trees that collectors brought back from the apple's ancestral homeland of central Asia.\u003c/p>\n\u003cp>\"They basically tried to kill every seedling,\" says Auvil. \"They would flood these trays of seedlings with a cocktail of fungal diseases to see if they could kill them with root rots. And then they'd take the survivors and inoculate them with fire blight.\"\u003c/p>\n\u003cp>It took decades, and the researchers who started this effort have since retired, but a USDA plant breeder named Gennaro Fazio has carried on their work. In recent years, he has tested and released a \u003ca href=\"http://www.ctl.cornell.edu/plants/GENEVA-Apple-Rootstocks-Comparison-Chart.pdf\">series\u003c/a> of new dwarfing rootstocks, known as the Geneva rootstocks.\u003c/p>\n\u003cp>These Geneva rootstocks have become the first choice for apple growers planting new orchards — especially when they're replanting, putting new trees into the same land where apple trees previously grew, because that soil usually is full of fungi that attack apple roots.\u003c/p>\n\u003cp>Geneva rootstocks are in short supply, though. Nurseries have to multiply their supply of them by cutting pieces of the roots and replanting them, just as they have to take cuttings of Honeycrisp branches in order to create new trees. It's a slow, laborious process.\u003c/p>\n\u003cp>But it's the future — and the present, as shown by this tag on a newly planted tree near Wenatchee. The roots of this tree, named G.41, are from Geneva.\u003c/p>\n\u003cfigure id=\"attachment_117862\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg\" alt=\"A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root.\" width=\"2000\" height=\"1453\" class=\"size-full wp-image-117862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_5031_custom-e863d9566bfdca08aa28df11f113487b3443f38c-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A freshly planted Cosmic Crisp tree, grafted onto a Geneva 41 root. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117856/how-new-roots-are-driving-an-apple-renaissance",
"authors": [
"byline_bayareabites_117856"
],
"categories": [
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_469",
"bayareabites_15869"
],
"featImg": "bayareabites_117857",
"label": "bayareabites"
},
"bayareabites_117784": {
"type": "posts",
"id": "bayareabites_117784",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117784",
"score": null,
"sort": [
1496184054000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1496184054,
"format": "video",
"disqusTitle": "Buggin' Out at the 2017 SF DocFest",
"title": "Buggin' Out at the 2017 SF DocFest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I don’t generally eat insects, except on the rare occasion when that green worm that lives in the arugula makes its way from the garden to my salad. And then, it is that squishy, uncomfortable mouth feeling that causes shudders and elicits laughter (and closer inspection of their own greens) from friends around the dinner table. Accidental entomophagy — the eating of insects — aside, I wonder why such an easy and abundant source of protein remains stubbornly taboo on the western plate. \u003c/p>\n\u003cp>A 2013 United Nations report, \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e.pdf\" target=\"_blank\">\"Edible Insects: Future Prospects for Food and Feed Security,\"\u003c/a> notes that insects are part of the traditional diet for nearly 2 billion people who utilize close to 2000 species as food. The subject of entomophagy has been popping up with greater frequency over the past decade in the U.S. (Well, at least in the Bay Area. I have recently learned not to extrapolate local experience for national reality.) We encounter youngsters daring us to try a “new” delicacy at street fairs or on sunny days in the park. Hmmm, crunchy and a little nutty…\u003c/p>\n\u003cfigure id=\"attachment_117789\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg\" alt=\"\" width=\"1280\" height=\"720\" class=\"size-full wp-image-117789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-520x293.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Big Cricket Farm crickets on a Susie's Dog in Youngstown, OH\u003c/figcaption>\u003c/figure>\n\u003cp>Coinciding with the rise of gluten-free cooking, more packaged products (protein bars, pasta) are being produced with cricket flour. Moving away from the fringe and toward the culinary mainstream more traditional recipes (from Mexico, Thailand, Botswana and beyond) are being passed around for adventurous eaters to try — usually deep-fried — beetles, ants and crickets, among a host of other insects. \u003c/p>\n\u003cp>This persistent chirp will get louder when the SF DocFest (May 31 - June 15, 2017) kicks off its 16th anniversary at the Roxie, Vogue and New Mission theaters. The festival opens with the world premiere of Corbett Redford’s \u003ca href=\"https://ww2.kqed.org/arts/2017/05/16/the-definitive-documentary-on-east-bay-punk-is-coming-pit-warning/\" target=\"_blank\">\u003cem>Turn It Around: The Story of East Bay Punk\u003c/em>\u003c/a>, and features films that document huge swaths of real life, from art to activism to the environment and beyond. The festival features two food-related documentaries: \u003cem>Charged\u003c/em>, the miraculous story of chef Eduardo Garcia's recovery from electrocution and \u003cem>The Gateway Bug\u003c/em>, the reason I am contemplating eating insects (again).\u003c/p>\n\u003cp>While Johanna B. Kelly's \u003ca href=\"http://thegatewaybug.com/\" target=\"_blank\">\u003cem>The Gateway Bug\u003c/em>\u003c/a> (Saturday, June 10, 9:15pm, Vogue Theater; Tuesday, June 13, 9:30pm, Roxie Theater) outlines the efforts of several (most notably young) entrepreneurs to produce and package insect protein in acceptable edible form for humans, its real subject is denial. It has been evident for decades that current farming, ranching and fishing practices that produce large amounts of greenhouse gasses, food stream waste and pollution will not be up to the task of effectively feeding a population projected at over 9 billion by mid-2050. “The conversation about re-examining our assumptions around what food is is something we had to have 45 years ago, and we didn’t. So, now we’ve got to be responsible adults and have the conversation that our parents didn’t have.” So says, Big Cricket Farm founder Kevin Bachhuber, whose story is interwoven with a cast of other millennials attempting to address the need for sustainable calorie production for the future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/Ovbe1pyaoko\u003c/p>\n\u003cp>Insects are much more efficient at producing protein than any of the other food sources currently in cultivation. Crickets, for example, require 2 kilograms of feed for every 1 kilogram of body weight. Insects utilize organic side streams, emit far fewer greenhouse gasses and less ammonia than cattle or pigs, and require less land and water. While the figures vary across insect species and depend on metamorphic stage (larva vs. adult) when consumed, insects tend to be highly nutritious with high fat, protein, fiber, vitamin and mineral content. Mealworms contain as much omega-3 and other fatty acids as fish (and substantially more than pigs or cattle).\u003c/p>\n\u003cp>But there are challenges to the development of an at-once traditional and novel source of food. Yes, the characters in \u003cem>The Gateway Bug\u003c/em> must first overcome the \"Yuck\" factor, but beyond that lie other, more institutional challenges. Insect nutritional values must be more rigorously documented and contrasted with traditional sources alongside comparisons of the environmental impacts of farming animals versus insects. Meanwhile, clear regulatory frameworks must be produced and standardized to ensure food safety. \u003c/p>\n\u003cp>\u003cem>The Gateway Bug's\u003c/em> most heartbreaking story follows the above-mentioned Kevin Bachhuber’s Big Cricket Farm in Youngstown, OH. The start-up's young entrepreneurs wager their own futures alongside the revitalizing efforts of a rust belt city, faithfully locating their business in an area where a history of lax regulatory standards once brought the municipality close to self-extinction. What happens to Big Cricket Farm is a demonstration of a generational divide that seems to only get wider with each passing year. Many of \u003cem>The Gateway Bug’s\u003c/em> characters demonstrate fortitude similar to Bachhuber’s, overcoming tests that only clarify their vision and solidify their determination.\u003c/p>\n\u003cfigure id=\"attachment_117785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/EduardoandJenToday.jpg\" alt=\"\" width=\"1000\" height=\"649\" class=\"size-full wp-image-117785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-520x337.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo and Jen\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of determination, there is probably no more personal portrait of endurance than \u003ca href=\"http://www.chargedfilm.com/\" target=\"_blank\">\u003cem>Charged\u003c/em>\u003c/a> (Wednesday, June 7, 7:16pm and Saturday, June 10, 2:45pm, Roxie Theatre). While hiking in the Montana backcountry, chef Eduardo Garcia encountered the corpse of a bear and moved to investigate further, taking 2400 volts of electricity from an unmarked power source. Miraculously, Garcia stumbled through the wilderness, found help and was airlifted to the burn trauma ICU in Salt Lake City, UT. He was joined immediately by his ex-girlfriend, business partner and best friend, Jennifer Jane, who immediately began filming the ordeal, hoping to give Garcia something to concentrate on outside of his pain. The chef lost his hand and forearm, four ribs, part of his skull, and several patches of dead muscle mass from his legs and arm. \u003c/p>\n\u003cp>https://youtu.be/Cok4f84lrmE\u003c/p>\n\u003cp>Phillip Baribeau's documentary follows Garcia's struggle back to health over the next several years. But it is through Jane's intimate footage that we see the power of love to heal and witness Garcia’s transformation from a callow youth to a changed, super-charged man. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations. For \u003ca href=\"http://sfindie.com/festivals/sf-docfest/\" target=\"_blank\">tickets and information\u003c/a> visit sfindie.com.\u003c/p>\n\n",
"disqusIdentifier": "117784 https://ww2.kqed.org/bayareabites/?p=117784",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/05/30/buggin-out-at-the-2017-sf-docfest/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1044,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1496415159,
"excerpt": "Check out The Gateway Bug at SF DocFest and find out what's keeping us from eating bugs right now. SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check out The Gateway Bug at SF DocFest and find out what's keeping us from eating bugs right now. SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations.",
"title": "Buggin' Out at the 2017 SF DocFest | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Buggin' Out at the 2017 SF DocFest",
"datePublished": "2017-05-30T15:40:54-07:00",
"dateModified": "2017-06-02T07:52:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "buggin-out-at-the-2017-sf-docfest",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/tv-film-video/",
"source": "TV, Film, Video, Photography",
"path": "/bayareabites/117784/buggin-out-at-the-2017-sf-docfest",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t generally eat insects, except on the rare occasion when that green worm that lives in the arugula makes its way from the garden to my salad. And then, it is that squishy, uncomfortable mouth feeling that causes shudders and elicits laughter (and closer inspection of their own greens) from friends around the dinner table. Accidental entomophagy — the eating of insects — aside, I wonder why such an easy and abundant source of protein remains stubbornly taboo on the western plate. \u003c/p>\n\u003cp>A 2013 United Nations report, \u003ca href=\"http://www.fao.org/docrep/018/i3253e/i3253e.pdf\" target=\"_blank\">\"Edible Insects: Future Prospects for Food and Feed Security,\"\u003c/a> notes that insects are part of the traditional diet for nearly 2 billion people who utilize close to 2000 species as food. The subject of entomophagy has been popping up with greater frequency over the past decade in the U.S. (Well, at least in the Bay Area. I have recently learned not to extrapolate local experience for national reality.) We encounter youngsters daring us to try a “new” delicacy at street fairs or on sunny days in the park. Hmmm, crunchy and a little nutty…\u003c/p>\n\u003cfigure id=\"attachment_117789\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg\" alt=\"\" width=\"1280\" height=\"720\" class=\"size-full wp-image-117789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1020x574.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-1180x664.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-960x540.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/zZl10MUS3CzL35HTj6qH_Crickets-on-Hot-Dog-at-Susies-Dogs-in-Youngstown-Ohio-520x293.jpeg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Big Cricket Farm crickets on a Susie's Dog in Youngstown, OH\u003c/figcaption>\u003c/figure>\n\u003cp>Coinciding with the rise of gluten-free cooking, more packaged products (protein bars, pasta) are being produced with cricket flour. Moving away from the fringe and toward the culinary mainstream more traditional recipes (from Mexico, Thailand, Botswana and beyond) are being passed around for adventurous eaters to try — usually deep-fried — beetles, ants and crickets, among a host of other insects. \u003c/p>\n\u003cp>This persistent chirp will get louder when the SF DocFest (May 31 - June 15, 2017) kicks off its 16th anniversary at the Roxie, Vogue and New Mission theaters. The festival opens with the world premiere of Corbett Redford’s \u003ca href=\"https://ww2.kqed.org/arts/2017/05/16/the-definitive-documentary-on-east-bay-punk-is-coming-pit-warning/\" target=\"_blank\">\u003cem>Turn It Around: The Story of East Bay Punk\u003c/em>\u003c/a>, and features films that document huge swaths of real life, from art to activism to the environment and beyond. The festival features two food-related documentaries: \u003cem>Charged\u003c/em>, the miraculous story of chef Eduardo Garcia's recovery from electrocution and \u003cem>The Gateway Bug\u003c/em>, the reason I am contemplating eating insects (again).\u003c/p>\n\u003cp>While Johanna B. Kelly's \u003ca href=\"http://thegatewaybug.com/\" target=\"_blank\">\u003cem>The Gateway Bug\u003c/em>\u003c/a> (Saturday, June 10, 9:15pm, Vogue Theater; Tuesday, June 13, 9:30pm, Roxie Theater) outlines the efforts of several (most notably young) entrepreneurs to produce and package insect protein in acceptable edible form for humans, its real subject is denial. It has been evident for decades that current farming, ranching and fishing practices that produce large amounts of greenhouse gasses, food stream waste and pollution will not be up to the task of effectively feeding a population projected at over 9 billion by mid-2050. “The conversation about re-examining our assumptions around what food is is something we had to have 45 years ago, and we didn’t. So, now we’ve got to be responsible adults and have the conversation that our parents didn’t have.” So says, Big Cricket Farm founder Kevin Bachhuber, whose story is interwoven with a cast of other millennials attempting to address the need for sustainable calorie production for the future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Ovbe1pyaoko'\n title='//www.youtube.com/embed/Ovbe1pyaoko'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Insects are much more efficient at producing protein than any of the other food sources currently in cultivation. Crickets, for example, require 2 kilograms of feed for every 1 kilogram of body weight. Insects utilize organic side streams, emit far fewer greenhouse gasses and less ammonia than cattle or pigs, and require less land and water. While the figures vary across insect species and depend on metamorphic stage (larva vs. adult) when consumed, insects tend to be highly nutritious with high fat, protein, fiber, vitamin and mineral content. Mealworms contain as much omega-3 and other fatty acids as fish (and substantially more than pigs or cattle).\u003c/p>\n\u003cp>But there are challenges to the development of an at-once traditional and novel source of food. Yes, the characters in \u003cem>The Gateway Bug\u003c/em> must first overcome the \"Yuck\" factor, but beyond that lie other, more institutional challenges. Insect nutritional values must be more rigorously documented and contrasted with traditional sources alongside comparisons of the environmental impacts of farming animals versus insects. Meanwhile, clear regulatory frameworks must be produced and standardized to ensure food safety. \u003c/p>\n\u003cp>\u003cem>The Gateway Bug's\u003c/em> most heartbreaking story follows the above-mentioned Kevin Bachhuber’s Big Cricket Farm in Youngstown, OH. The start-up's young entrepreneurs wager their own futures alongside the revitalizing efforts of a rust belt city, faithfully locating their business in an area where a history of lax regulatory standards once brought the municipality close to self-extinction. What happens to Big Cricket Farm is a demonstration of a generational divide that seems to only get wider with each passing year. Many of \u003cem>The Gateway Bug’s\u003c/em> characters demonstrate fortitude similar to Bachhuber’s, overcoming tests that only clarify their vision and solidify their determination.\u003c/p>\n\u003cfigure id=\"attachment_117785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/EduardoandJenToday.jpg\" alt=\"\" width=\"1000\" height=\"649\" class=\"size-full wp-image-117785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/EduardoandJenToday-520x337.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Eduardo and Jen\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of determination, there is probably no more personal portrait of endurance than \u003ca href=\"http://www.chargedfilm.com/\" target=\"_blank\">\u003cem>Charged\u003c/em>\u003c/a> (Wednesday, June 7, 7:16pm and Saturday, June 10, 2:45pm, Roxie Theatre). While hiking in the Montana backcountry, chef Eduardo Garcia encountered the corpse of a bear and moved to investigate further, taking 2400 volts of electricity from an unmarked power source. Miraculously, Garcia stumbled through the wilderness, found help and was airlifted to the burn trauma ICU in Salt Lake City, UT. He was joined immediately by his ex-girlfriend, business partner and best friend, Jennifer Jane, who immediately began filming the ordeal, hoping to give Garcia something to concentrate on outside of his pain. The chef lost his hand and forearm, four ribs, part of his skull, and several patches of dead muscle mass from his legs and arm. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Cok4f84lrmE'\n title='//www.youtube.com/embed/Cok4f84lrmE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Phillip Baribeau's documentary follows Garcia's struggle back to health over the next several years. But it is through Jane's intimate footage that we see the power of love to heal and witness Garcia’s transformation from a callow youth to a changed, super-charged man. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>SF DocFest runs May 31 - June 15, 2017 at various San Francisco locations. For \u003ca href=\"http://sfindie.com/festivals/sf-docfest/\" target=\"_blank\">tickets and information\u003c/a> visit sfindie.com.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117784/buggin-out-at-the-2017-sf-docfest",
"authors": [
"8"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_358",
"bayareabites_60",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_9874",
"bayareabites_10015",
"bayareabites_10360",
"bayareabites_15866"
],
"featImg": "bayareabites_117787",
"label": "source_bayareabites_117784"
},
"bayareabites_117724": {
"type": "posts",
"id": "bayareabites_117724",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117724",
"score": null,
"sort": [
1495736994000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1495736994,
"format": "audio",
"disqusTitle": "Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter",
"title": "Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117724 https://ww2.kqed.org/bayareabites/?p=117724",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/05/25/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 619,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1495736994,
"excerpt": "The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.",
"title": "Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter",
"datePublished": "2017-05-25T11:29:54-07:00",
"dateModified": "2017-05-25T11:29:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=529843647&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Wed, 24 May 2017 18:30:00 -0400",
"nprLastModifiedDate": "Wed, 24 May 2017 18:31:10 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/05/24/529843647/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter?ft=nprml&f=529843647",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3?orgId=1&topicId=1134&d=191&p=2&story=529843647&t=progseg&e=529806030&seg=10&ft=nprml&f=529843647",
"nprImageAgency": "Daniel Fishel for NPR",
"source": "Health and Nutrition",
"nprAudioM3u": "http://api.npr.org/m3u/1529893167-2a2777.m3u?orgId=1&topicId=1134&d=191&p=2&story=529843647&t=progseg&e=529806030&seg=10&ft=nprml&f=529843647",
"nprStoryId": "529843647",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprByline": "Allison Aubrey, NPR Food",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 24 May 2017 18:30:00 -0400",
"path": "/bayareabites/117724/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3?orgId=1&topicId=1134&d=191&p=2&story=529843647&t=progseg&e=529806030&seg=10&ft=nprml&f=529843647",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117724/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter",
"authors": [
"byline_bayareabites_117724"
],
"categories": [
"bayareabites_1653",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_147",
"bayareabites_11205",
"bayareabites_11333",
"bayareabites_11477"
],
"featImg": "bayareabites_117725",
"label": "source_bayareabites_117724"
},
"bayareabites_117689": {
"type": "posts",
"id": "bayareabites_117689",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117689",
"score": null,
"sort": [
1495649988000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1495649988,
"format": "standard",
"disqusTitle": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost",
"title": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117689 https://ww2.kqed.org/bayareabites/?p=117689",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/05/24/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1095,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1495649988,
"excerpt": "In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.",
"title": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost",
"datePublished": "2017-05-24T11:19:48-07:00",
"dateModified": "2017-05-24T11:19:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=529527564&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 24 May 2017 13:43:00 -0400",
"nprLastModifiedDate": "Wed, 24 May 2017 13:46:54 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/05/24/529527564/doctors-once-thought-bananas-cured-celiac-disease-it-saved-kids-lives-at-a-cost?ft=nprml&f=529527564",
"nprImageAgency": "AP",
"source": "Health and Nutrition",
"nprStoryId": "529527564",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 24 May 2017 13:46:00 -0400",
"path": "/bayareabites/117689/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117689/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost",
"authors": [
"byline_bayareabites_117689"
],
"categories": [
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_2203",
"bayareabites_10343"
],
"featImg": "bayareabites_117690",
"label": "source_bayareabites_117689"
},
"bayareabites_117566": {
"type": "posts",
"id": "bayareabites_117566",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117566",
"score": null,
"sort": [
1495382760000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1495382760,
"format": "audio",
"disqusTitle": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
"title": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117566 https://ww2.kqed.org/bayareabites/?p=117566",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/05/21/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1080,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1495382926,
"excerpt": "The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The fanciful dish was meant to impress nearly 400 years ago, so don't roll your eyes at photos of these pretty edibles: They're actually a time-honored tradition tinged with a bit of kitchen science.",
"title": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old",
"datePublished": "2017-05-21T09:06:00-07:00",
"dateModified": "2017-05-21T09:08:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=529127751&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Sun, 21 May 2017 07:00:00 -0400",
"nprLastModifiedDate": "Sun, 21 May 2017 10:53:52 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/05/21/529127751/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old?ft=nprml&f=529127751",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3?orgId=1&topicId=1053&d=195&p=10&story=529127751&t=progseg&e=529364442&seg=7&ft=nprml&f=529127751",
"nprImageAgency": "NPR",
"source": "Food Trends and Technology",
"nprAudioM3u": "http://api.npr.org/m3u/1529364548-3fc6b7.m3u?orgId=1&topicId=1053&d=195&p=10&story=529127751&t=progseg&e=529364442&seg=7&ft=nprml&f=529127751",
"nprStoryId": "529127751",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"nprByline": "Maria Godoy, NPR Food",
"nprImageCredit": "Maria Godoy",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 21 May 2017 10:53:00 -0400",
"path": "/bayareabites/117566/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3?orgId=1&topicId=1053&d=195&p=10&story=529127751&t=progseg&e=529364442&seg=7&ft=nprml&f=529127751",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2017/05/20170521_wesun_cloud_eggs_the_latest_instagram_food_fad_is_actually_centuries_old.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They're seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They're called cloud eggs, and they're pretty enough to look like a taste of heaven ... which is probably why people are obsessively whipping them up and sharing their pictures on social media.\u003c/p>\n\u003cp>Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.\u003c/p>\n\u003cp>\"They are basically a very, very old dish. It's essentially something called Eggs in Snow, which the French have been making for centuries. And it's suddenly taking off on Instagram,\" says \u003ca href=\"http://www.seriouseats.com/editors/daniel-gritzer\">Daniel Gritzer\u003c/a>, the culinary director at \u003ca href=\"http://www.seriouseats.com/\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>He points to a \u003ca href=\"http://gallica.bnf.fr/ark:/12148/bpt6k114423k/f233.item.r=neige.langFR\">recipe\u003c/a> for \u003cem>Oeufs à la Neige \u003c/em>(eggs in snow), in\u003cem> Le Cuisinier François\u003c/em>, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern cloud eggs are simple to make, but look sophisticated. Recipes vary, but basically, you take an egg, separate the whites and yolk, beat the whites into a stiff foam and season to taste. Then you scoop the foam into a cloud-like form on a baking sheet covered with parchment, leaving a hollow in the middle for the yolk, and pop it into the oven at 450 degrees Fahrenheit. In some versions, the yolk goes into the oven at the same time as the whites; in others, the whites bake first for a few minutes, then the yolk is added and the whole thing is baked for a couple of minutes longer. Baking times vary, but recipes generally call for around 5 to 6 minutes total.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BUPlGrVDqRe/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Yes - I made #cloudeggs and yes I feel like a smug hipster food wanker #instaegg #instafood #foodwanker #hipsterfood\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Joanna Richardson (@jojolovesprosecco) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-18T18:16:57+00:00\">May 18, 2017 at 11:16am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>The 17th century version was cooked a bit differently: Instead of hand-mixers or whisks, chefs used bundles of finely split sticks. The egg foam and yolk were placed on a buttered dish and baked atop of coals instead of in an oven. The whole thing was heated from above with a cooking tool called a salamander – basically, a hot fire shovel held over the dish. (Think of it as a 1600s version of a butane kitchen torch or a form of controlled broiling.) It was served with a sprinkle of sugar. These days, the name \"eggs in snow\" (or \"snow eggs\") denotes a different dish: a dessert made of meringue poached in sweetened milk and served with a custard. (It's a French classic, and \u003ca href=\"http://www.nytimes.com/1985/04/07/magazine/food-a-classic-confusion.html\">was a favorite\u003c/a> of famed food writer Craig Claiborne.) But the snow eggs described in that 1651 recipe were essentially the same thing as cloud eggs, agrees Paula Marcoux, a food historian who specializes in re-creating recipes using period cooking techniques.\u003c/p>\n\u003cfigure id=\"attachment_117568\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg\" alt=\"Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs.\" width=\"1489\" height=\"1124\" class=\"size-full wp-image-117568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/oldeggs2_custom-5ed7fdb0bd4a3f746cedd946950c48d03e69b523-520x393.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Food historian Paula Marcoux decided to follow the 1651 recipe for Eggs in Snow, using the period cooking tools it called for. Instead of an oven, she placed the eggs on a buttered dish over hot coals and heated it from above using a hot fire shovel called a salamander. The result was surprisingly delicious, she says — and yes, it was basically cloud eggs. \u003ccite>(Courtesy of Paula Marcoux)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like today's cloud eggs, Marcoux says, the 17th century recipe was likely a novelty dish meant to impress. \"It's just one of those things rich people did for amusement ... kind of like today.\"\u003c/p>\n\u003cp>And chefs of the era were also beginning to unravel the mysteries of cooking science. \"Seventeenth\u003csup> \u003c/sup>century people are figuring out how proteins work – it's the very earliest phases of what becomes fine French cooking,\" says Marcoux.\u003c/p>\n\u003cp>Nowadays, chefs know that when you beat an egg white, you're actually participating in a cool bit of biochemistry. Egg whites are mostly liquid, but they're full of proteins. When beaten, those proteins unfold and bind with each other, creating a structure.\u003c/p>\n\u003cp>\"They start to arrange themselves into a network, like a net, as they bond to each other and stretch out,\" explains Gritzer. That structure traps the air introduced through beating, and also holds the water in egg whites in place. The result is foam.\u003c/p>\n\u003cp>It's a touch of kitchen magic that has fascinated cooks for centuries.\u003c/p>\n\u003cp>\"Even in 19th-century America, people were excited,\" says Marcoux. And later, \"in the 1950s, people were crazy about making meringue pies. It's almost something home cooks tap into as a show-offy kind of thing. We see that happening in generation after generation of home cooks.\"\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:61.57407407407407% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BT9GslVAqUg/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Have you ever made cloud eggs? This updated take on baked eggs yields the lightest, fluffiest egg whites and a perfectly runny yolk. ☁️🍳👌🏻 Tap @justataste for this Cloud Eggs on Toast recipe, just in time for #mothersday! 💕 . . . #cloudeggs #buzzfeast #EEEEEats #foodandwine #huffposttaste #RSlove #marthafood #mywilliamssonoma #feedfeed @thefeedfeed #brunch #tastingtable #breakfast #todayfood #instafood #bhgfood #MyAllRecipes #beautifulcuisines #f52grams #thekitchn #eggs\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Kelly Senyei - Just a Taste® (@justataste) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-05-11T14:04:55+00:00\">May 11, 2017 at 7:04am PDT\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>In my home kitchen, I gave cloud eggs a whirl. On their own, they're pretty but bland. But a dash of salt and pepper, a dusting of Sunny Paris spice blend (purple shallots, chives, dill weed, basil and peppercorn, among other things) and a generous sprinkling of grated sharp cheddar, all folded into the foam before baking, fixed things nicely.\u003c/p>\n\u003cp>As for cloud eggs' 17th century counterpart? That was surprisingly scrumptious, says Marcoux. My queries had piqued her curiosity, so she tackled the 1651 recipe using historically accurate tools — hot fire shovel and all. She'd been skeptical beforehand, but \"it was as delicious as it was silly!\" she reported back.\u003c/p>\n\u003cp>So if you should encounter cloud eggs in the wilds of the Internet, instead of asking yourself, as \u003cem>The Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/food/wp/2017/05/16/what-are-cloud-eggs-the-latest-food-trend-flooding-your-instagram-feed/?utm_term=.ec8d308abdd0\">did recently\u003c/a>, \"Uh, why is this a thing?\" just know the answer is: Because we are human and there is little new under the sun — not even cloud eggs.\u003c/p>\n\u003cp>\u003cem>Maria Godoy is a senior editor with NPR and host of The Salt. She's on Twitter: @mgodoyh.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117566/cloud-eggs-the-latest-instagram-food-fad-is-actually-centuries-old",
"authors": [
"byline_bayareabites_117566"
],
"categories": [
"bayareabites_11028",
"bayareabites_4084",
"bayareabites_358"
],
"tags": [
"bayareabites_15855",
"bayareabites_33"
],
"featImg": "bayareabites_117567",
"label": "source_bayareabites_117566"
},
"bayareabites_117521": {
"type": "posts",
"id": "bayareabites_117521",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117521",
"score": null,
"sort": [
1495123008000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1495123008,
"format": "standard",
"disqusTitle": "Many Of California's Salmon Populations Unlikely To Survive The Century",
"title": "Many Of California's Salmon Populations Unlikely To Survive The Century",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, according to a report released Tuesday.\u003c/p>\n\u003cp>The authors, with the University of California, Davis, and the conservation group California Trout, name climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.\u003c/p>\n\u003cp>Chinook salmon are just one species at risk of disappearing. All told, California is home to 31 genetically distinct kinds of salmon and trout — 23 of which are at risk of going extinct sometime in the next century, according to the report.\u003c/p>\n\u003cp>The report, titled \u003cem>State of the Salmonids II: Fish in Hot Water\u003c/em>, comes as an update to a 2008 assessment that made similar conclusions – except that nine years ago, the outlook wasn't nearly so bad. At the time, the authors – among them UC Davis fisheries biologist Peter Moyle, who works at the university's Center for Watershed Sciences and also contributed to the new report – concluded that five genetically distinct types of California salmon might vanish in the next five decades.\u003c/p>\n\u003cp>Now, the 50-year outlook is three times as bad, with 14 species and subspecies deemed likely to disappear if current trends continue. Though some factors affecting fish, like degraded river habitat and excessive diversions for irrigation, can be reversed, the report says climate change, already underway, could devastate California's salmon and trout populations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As we began drafting the 2017 report, we realized that the new information and increasingly obvious impacts of climate change required us to rethink the metrics used in the 2008 report to evaluate status [of each species],\" says Moyle, who wrote the new report with UC Davis colleague Robert Lusardi and California Trout's conservation program coordinator, Patrick J. Samuel.\u003c/p>\n\u003cp>Salmon and trout depend on clean – and, especially – cold water. But as the Earth warms, there will be less snow and cold water in the mountains where rivers, like the once salmon-rich Sacramento and the Klamath, begin. Many waterways will become too warm for the fish to tolerate, or even dry up completely, in the summer months, the authors predict.\u003c/p>\n\u003cp>Agriculture can have similar impacts on watersheds, and in their 106-page report, the authors repeatedly cite production of food, marijuana, wine and other crops as a major threat to California's salmon and trout. Farming and grazing can foul waterways with eroded sediments and chemicals. Irrigating crops also means pumping large amounts of water out of rivers, which can disrupt salmon migration patterns or strand them in warm, shallow water.\u003c/p>\n\u003cp>On California's North Coast, in a region known as the \"emerald triangle\" for its marijuana production, Coho salmon – once thick in nearly every small coastal creek as far south as Santa Cruz – are critically threatened, according to the report. The authors estimate that, as recently as 75 years ago, 100,000 to 300,000 Coho spawned each year in northern California's and southern Oregon's coastal streams. Today, less than 5,000 still swim upstream to lay and fertilize their eggs.\u003c/p>\n\u003cfigure id=\"attachment_117528\" class=\"wp-caption aligncenter\" style=\"max-width: 1456px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg\" alt=\"Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014.\" width=\"1456\" height=\"2000\" class=\"size-full wp-image-117528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg 1456w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-800x1099.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-768x1055.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1020x1401.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1180x1621.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-960x1319.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-375x515.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-520x714.jpg 520w\" sizes=\"(max-width: 1456px) 100vw, 1456px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Northern California marijuana growers — whose crop was legalized late last year – are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">known to suck dry creeks\u003c/a> where Coho salmon spawn, especially in the summer, when virtually no rain falls in most of the state and growers become especially reliant on irrigation.\u003c/p>\n\u003cp>The juveniles of Chinook salmon, by contrast, spend just a few months in freshwater before migrating to the sea, which makes them somewhat less vulnerable to inland habitat loss. Still, Chinook salmon – the only salmon species that is commercially fished and marketed in California – are not doing well, either. The report says six of California's eight genetically distinct Chinook populations are likely to disappear.\u003c/p>\n\u003cp>While hundreds of thousands of Chinook still spawn in California in a productive year, these prized fish are mostly the products of hatcheries that fertilize salmon eggs in tanks and release babies into the wild at several months of age. According to the authors, this life-support system, though good for fishermen in the short term, is bad for wild, self-sustaining runs of salmon and steelhead. That's because the hatchery fish often spawn with wild fish, weakening gene lines and blurring the genetic distinctions between different populations.\u003c/p>\n\u003cp>California's salmon are not necessarily all goners. The authors suggest restoring riverside floodplains and coastal marshes, where young fish find abundant food. They also recommend focusing conservation efforts on streams that arise from mountain springs. Such spring-fed creeks will likely remain cold even as the planet warms, and they might be the only places for salmon to spawn in the future. Removing dams also could allow salmon access to cold-water tributaries, the authors say.\u003c/p>\n\u003cp>During a media teleconference call on Tuesday, California Trout's executive director Curtis Knight said native salmon might still be a part of California's culture, economy and diet in the future.\u003c/p>\n\u003cp>\"We do still have time, and we are optimistic that with some effort, we can have a future that involves these fish,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117521 https://ww2.kqed.org/bayareabites/?p=117521",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/05/18/many-of-californias-salmon-populations-unlikely-to-survive-the-century/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 902,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1495123008,
"excerpt": "Climate change, dams and agriculture are threatening Chinook salmon, the iconic fish at the core of the state's fishing industry, a report predicts. And 23 other fish species are also at risk.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Climate change, dams and agriculture are threatening Chinook salmon, the iconic fish at the core of the state's fishing industry, a report predicts. And 23 other fish species are also at risk.",
"title": "Many Of California's Salmon Populations Unlikely To Survive The Century | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Many Of California's Salmon Populations Unlikely To Survive The Century",
"datePublished": "2017-05-18T08:56:48-07:00",
"dateModified": "2017-05-18T08:56:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "many-of-californias-salmon-populations-unlikely-to-survive-the-century",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=528826774&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 17 May 2017 18:00:00 -0400",
"nprLastModifiedDate": "Wed, 17 May 2017 19:08:12 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/05/17/528826774/many-of-california-s-salmon-populations-unlikely-to-survive-the-century?ft=nprml&f=528826774",
"nprImageAgency": "Justin Sullivan/Getty Images",
"nprStoryId": "528826774",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 17 May 2017 19:08:00 -0400",
"path": "/bayareabites/117521/many-of-californias-salmon-populations-unlikely-to-survive-the-century",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, according to a report released Tuesday.\u003c/p>\n\u003cp>The authors, with the University of California, Davis, and the conservation group California Trout, name climate change, dams and agriculture as the major threats to the prized and iconic fish, which is still the core of the state's robust fishing industry.\u003c/p>\n\u003cp>Chinook salmon are just one species at risk of disappearing. All told, California is home to 31 genetically distinct kinds of salmon and trout — 23 of which are at risk of going extinct sometime in the next century, according to the report.\u003c/p>\n\u003cp>The report, titled \u003cem>State of the Salmonids II: Fish in Hot Water\u003c/em>, comes as an update to a 2008 assessment that made similar conclusions – except that nine years ago, the outlook wasn't nearly so bad. At the time, the authors – among them UC Davis fisheries biologist Peter Moyle, who works at the university's Center for Watershed Sciences and also contributed to the new report – concluded that five genetically distinct types of California salmon might vanish in the next five decades.\u003c/p>\n\u003cp>Now, the 50-year outlook is three times as bad, with 14 species and subspecies deemed likely to disappear if current trends continue. Though some factors affecting fish, like degraded river habitat and excessive diversions for irrigation, can be reversed, the report says climate change, already underway, could devastate California's salmon and trout populations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As we began drafting the 2017 report, we realized that the new information and increasingly obvious impacts of climate change required us to rethink the metrics used in the 2008 report to evaluate status [of each species],\" says Moyle, who wrote the new report with UC Davis colleague Robert Lusardi and California Trout's conservation program coordinator, Patrick J. Samuel.\u003c/p>\n\u003cp>Salmon and trout depend on clean – and, especially – cold water. But as the Earth warms, there will be less snow and cold water in the mountains where rivers, like the once salmon-rich Sacramento and the Klamath, begin. Many waterways will become too warm for the fish to tolerate, or even dry up completely, in the summer months, the authors predict.\u003c/p>\n\u003cp>Agriculture can have similar impacts on watersheds, and in their 106-page report, the authors repeatedly cite production of food, marijuana, wine and other crops as a major threat to California's salmon and trout. Farming and grazing can foul waterways with eroded sediments and chemicals. Irrigating crops also means pumping large amounts of water out of rivers, which can disrupt salmon migration patterns or strand them in warm, shallow water.\u003c/p>\n\u003cp>On California's North Coast, in a region known as the \"emerald triangle\" for its marijuana production, Coho salmon – once thick in nearly every small coastal creek as far south as Santa Cruz – are critically threatened, according to the report. The authors estimate that, as recently as 75 years ago, 100,000 to 300,000 Coho spawned each year in northern California's and southern Oregon's coastal streams. Today, less than 5,000 still swim upstream to lay and fertilize their eggs.\u003c/p>\n\u003cfigure id=\"attachment_117528\" class=\"wp-caption aligncenter\" style=\"max-width: 1456px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg\" alt=\"Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014.\" width=\"1456\" height=\"2000\" class=\"size-full wp-image-117528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85.jpg 1456w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-800x1099.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-768x1055.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1020x1401.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-1180x1621.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-960x1319.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-375x515.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/gettyimages-480522079_custom-bb125b7888cf706145f830d4601a5eff6387a844-s1500-c85-520x714.jpg 520w\" sizes=\"(max-width: 1456px) 100vw, 1456px\">\u003cfigcaption class=\"wp-caption-text\">Fingerling Chinook salmon are dumped into a holding pen as they are transfered from a truck into the Sacramento River in Rio Vista, Calif., in March 2014. \u003ccite>( Justin Sullivan/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Northern California marijuana growers — whose crop was legalized late last year – are \u003ca href=\"http://www.npr.org/sections/thesalt/2014/01/08/260788863/californias-pot-farms-could-leave-salmon-runs-truly-smoked\">known to suck dry creeks\u003c/a> where Coho salmon spawn, especially in the summer, when virtually no rain falls in most of the state and growers become especially reliant on irrigation.\u003c/p>\n\u003cp>The juveniles of Chinook salmon, by contrast, spend just a few months in freshwater before migrating to the sea, which makes them somewhat less vulnerable to inland habitat loss. Still, Chinook salmon – the only salmon species that is commercially fished and marketed in California – are not doing well, either. The report says six of California's eight genetically distinct Chinook populations are likely to disappear.\u003c/p>\n\u003cp>While hundreds of thousands of Chinook still spawn in California in a productive year, these prized fish are mostly the products of hatcheries that fertilize salmon eggs in tanks and release babies into the wild at several months of age. According to the authors, this life-support system, though good for fishermen in the short term, is bad for wild, self-sustaining runs of salmon and steelhead. That's because the hatchery fish often spawn with wild fish, weakening gene lines and blurring the genetic distinctions between different populations.\u003c/p>\n\u003cp>California's salmon are not necessarily all goners. The authors suggest restoring riverside floodplains and coastal marshes, where young fish find abundant food. They also recommend focusing conservation efforts on streams that arise from mountain springs. Such spring-fed creeks will likely remain cold even as the planet warms, and they might be the only places for salmon to spawn in the future. Removing dams also could allow salmon access to cold-water tributaries, the authors say.\u003c/p>\n\u003cp>During a media teleconference call on Tuesday, California Trout's executive director Curtis Knight said native salmon might still be a part of California's culture, economy and diet in the future.\u003c/p>\n\u003cp>\"We do still have time, and we are optimistic that with some effort, we can have a future that involves these fish,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117521/many-of-californias-salmon-populations-unlikely-to-survive-the-century",
"authors": [
"byline_bayareabites_117521"
],
"categories": [
"bayareabites_10028",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_10489",
"bayareabites_836",
"bayareabites_80"
],
"featImg": "bayareabites_117522",
"label": "bayareabites"
},
"bayareabites_117211": {
"type": "posts",
"id": "bayareabites_117211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117211",
"score": null,
"sort": [
1494270767000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1494270767,
"format": "standard",
"disqusTitle": "Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From",
"title": "Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story from Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3\u003c/p>\n\u003cp>Organic milk is widely available these days, but what does that label really mean? A new investigation from \u003cem>The Washington Post\u003c/em> found that\u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.aeace9642cab\"> there are considerable differences between the organic milk\u003c/a> you can buy in a grocery store and the kind you can buy straight from farmers. \u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> investigated the Aurora Organic Dairy, which supplies house-brand organic milk to many large retailers and other large dairy operations. He joined NPR's Scott Simon on \u003cem>Weekend Edition Saturday\u003c/em> to talk about what he found out from his investigation.\u003c/p>\n\u003cp>\u003cem>Interview highlights have been edited for clarity and length.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the difference between grocery-store organic milk and organic milk from small farms \u003c/strong>\u003c/p>\n\u003cp>We tested them chemically, and you can see from the results how much time a cow has been eating pasture, which is what organic cows are supposed to be doing. And you could see, you know, conventional milk was very low in the grass-fed department. And some of the organic milk, especially ones from very small farms, was quite high. The larger corporate organic milks were sort of in the middle. And there was one large organic producer that was actually almost identical to conventional milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>On what some of the corporate dairy farms look like\u003c/strong>\u003c/p>\n\u003cp>In some ways, they don't look too much different than a conventional dairy. You have most of the cows that when we visited were in the feedlots and not out on pasture, which is where you would expect under organic regulations you'd see most of the cows.\u003c/p>\n\u003cp>\u003cstrong>On what the differences mean\u003c/strong>\u003c/p>\n\u003cp>Under organic rules, you're supposed to graze the cows through the grazing season, and there are specific amounts of grass that they're supposed to be eating during that time. But they're supposed to be on grass throughout the grazing season. If - and we would go out to these places that had thousands and thousands of co\u003ca href=\"http://www.npr.org/\" target=\"_blank\">\u003c/a>ws. And you might see 100, 200, 300 of them out, but the rest were not there.\u003c/p>\n\u003cp>\u003cstrong>On how violations happen and regulations aren't enforced \u003c/strong>\u003c/p>\n\u003cp>Well, the USDA has a very interesting enforcement system. Rather than sending USDA organic inspectors, each organic dairy or any organic farm hires their own inspection agency. They call them certifiers. And you hire your inspection agency.\u003c/p>\n\u003cp>They come out once a year, and they'll check paperwork. They might do some other tests. But generally speaking, there's obviously a conflict of interest there because they're your employee, and they're testing you and going to tell you whether or not your milk's organic.\u003c/p>\n\u003cp>\u003cstrong>On how farmers of smaller dairy operations feel \u003c/strong>\u003c/p>\n\u003cp>I've never met a farmer who thought business was great, and everything was going really well. These guys are obviously under a lot of pressure, and they're very upset that they're competing against people who are not playing by the rules. They look at a very large farm, and for certain practical reasons, it's hard to do a 15,000 cow facility because you have to have enough land ... and even if you get enough land, it takes a long time to get the cows out to pasture and then back to milk. So there's a reason why there's a lot of small farms. It's a little bit easier. So they're frustrated, a lot of them.\u003c/p>\n\u003cp>\u003cstrong>On being able to taste or see the difference \u003c/strong>\u003c/p>\n\u003cp>I can't taste it. I don't know that anybody can. What you can sort of see if you buy a house brand of milk, you can look at the code on the milk. It's usually four or five numbers. It's the milk processing code. For example, Aurora Organic Dairy is 08-29. And if you see that on the milk, then you know - at least know where it's coming from.\u003c/p>\n\u003cp>There are some ways to judge whether or not the milk is coming from a place that means to really produce organic milk. \u003ca href=\"https://www.cornucopia.org/\">Cornucopia Institute\u003c/a> is a group that issues a dairy scorecard. It's an activist group based in Wisconsin that has a lot of small farmers as members, and they became concerned about this and have really been banging on the drum for 10 years on this issue.\u003c/p>\n\u003cp>\u003cem>NPR's Wynne Davis produced this story for The Salt. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "117211 https://ww2.kqed.org/bayareabites/?p=117211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/05/08/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 758,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1501100416,
"excerpt": "Is there a difference between organic milk bought in a grocery store and milk bought straight from farmers? \u003cem>Washington Post\u003c/em> reporter Peter Whoriskey talks with NPR's Scott Simon about his findings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Is there a difference between organic milk bought in a grocery store and milk bought straight from farmers? Washington Post reporter Peter Whoriskey talks with NPR's Scott Simon about his findings.",
"title": "Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Just How Organic Is Your Milk? Well, It Depends On The Dairy It Came From",
"datePublished": "2017-05-08T12:12:47-07:00",
"dateModified": "2017-07-26T13:20:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=527140037&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Sat, 06 May 2017 07:48:00 -0400",
"nprLastModifiedDate": "Mon, 08 May 2017 11:36:28 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/05/06/527140037/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from?ft=nprml&f=527140037",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3?orgId=1&topicId=1053&d=275&p=7&story=527140037&t=progseg&e=527139899&seg=16&ft=nprml&f=527140037",
"nprImageAgency": "AP",
"source": "Politics, Activism, Food Safety",
"nprAudioM3u": "http://api.npr.org/m3u/1527140038-02c062.m3u?orgId=1&topicId=1053&d=275&p=7&story=527140037&t=progseg&e=527139899&seg=16&ft=nprml&f=527140037",
"nprStoryId": "527140037",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprByline": "\u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> and \u003ca href=\"http://www.npr.org/people/3874941/scott-simon?ft=nprml&f=527140037\">Scott Simon\u003c/a>, NPR Food",
"nprImageCredit": "Brennan Linsley",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 08 May 2017 11:36:00 -0400",
"path": "/bayareabites/117211/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3?orgId=1&topicId=1053&d=275&p=7&story=527140037&t=progseg&e=527139899&seg=16&ft=nprml&f=527140037",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from Weekend Edition Saturday:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/05/20170506_wesat_organic_milk.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic milk is widely available these days, but what does that label really mean? A new investigation from \u003cem>The Washington Post\u003c/em> found that\u003ca href=\"https://www.washingtonpost.com/business/economy/why-your-organic-milk-may-not-be-organic/2017/05/01/708ce5bc-ed76-11e6-9662-6eedf1627882_story.html?utm_term=.aeace9642cab\"> there are considerable differences between the organic milk\u003c/a> you can buy in a grocery store and the kind you can buy straight from farmers. \u003ca href=\"https://twitter.com/PeterWhoriskey\">Peter Whoriskey\u003c/a> investigated the Aurora Organic Dairy, which supplies house-brand organic milk to many large retailers and other large dairy operations. He joined NPR's Scott Simon on \u003cem>Weekend Edition Saturday\u003c/em> to talk about what he found out from his investigation.\u003c/p>\n\u003cp>\u003cem>Interview highlights have been edited for clarity and length.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the difference between grocery-store organic milk and organic milk from small farms \u003c/strong>\u003c/p>\n\u003cp>We tested them chemically, and you can see from the results how much time a cow has been eating pasture, which is what organic cows are supposed to be doing. And you could see, you know, conventional milk was very low in the grass-fed department. And some of the organic milk, especially ones from very small farms, was quite high. The larger corporate organic milks were sort of in the middle. And there was one large organic producer that was actually almost identical to conventional milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>On what some of the corporate dairy farms look like\u003c/strong>\u003c/p>\n\u003cp>In some ways, they don't look too much different than a conventional dairy. You have most of the cows that when we visited were in the feedlots and not out on pasture, which is where you would expect under organic regulations you'd see most of the cows.\u003c/p>\n\u003cp>\u003cstrong>On what the differences mean\u003c/strong>\u003c/p>\n\u003cp>Under organic rules, you're supposed to graze the cows through the grazing season, and there are specific amounts of grass that they're supposed to be eating during that time. But they're supposed to be on grass throughout the grazing season. If - and we would go out to these places that had thousands and thousands of co\u003ca href=\"http://www.npr.org/\" target=\"_blank\">\u003c/a>ws. And you might see 100, 200, 300 of them out, but the rest were not there.\u003c/p>\n\u003cp>\u003cstrong>On how violations happen and regulations aren't enforced \u003c/strong>\u003c/p>\n\u003cp>Well, the USDA has a very interesting enforcement system. Rather than sending USDA organic inspectors, each organic dairy or any organic farm hires their own inspection agency. They call them certifiers. And you hire your inspection agency.\u003c/p>\n\u003cp>They come out once a year, and they'll check paperwork. They might do some other tests. But generally speaking, there's obviously a conflict of interest there because they're your employee, and they're testing you and going to tell you whether or not your milk's organic.\u003c/p>\n\u003cp>\u003cstrong>On how farmers of smaller dairy operations feel \u003c/strong>\u003c/p>\n\u003cp>I've never met a farmer who thought business was great, and everything was going really well. These guys are obviously under a lot of pressure, and they're very upset that they're competing against people who are not playing by the rules. They look at a very large farm, and for certain practical reasons, it's hard to do a 15,000 cow facility because you have to have enough land ... and even if you get enough land, it takes a long time to get the cows out to pasture and then back to milk. So there's a reason why there's a lot of small farms. It's a little bit easier. So they're frustrated, a lot of them.\u003c/p>\n\u003cp>\u003cstrong>On being able to taste or see the difference \u003c/strong>\u003c/p>\n\u003cp>I can't taste it. I don't know that anybody can. What you can sort of see if you buy a house brand of milk, you can look at the code on the milk. It's usually four or five numbers. It's the milk processing code. For example, Aurora Organic Dairy is 08-29. And if you see that on the milk, then you know - at least know where it's coming from.\u003c/p>\n\u003cp>There are some ways to judge whether or not the milk is coming from a place that means to really produce organic milk. \u003ca href=\"https://www.cornucopia.org/\">Cornucopia Institute\u003c/a> is a group that issues a dairy scorecard. It's an activist group based in Wisconsin that has a lot of small farmers as members, and they became concerned about this and have really been banging on the drum for 10 years on this issue.\u003c/p>\n\u003cp>\u003cem>NPR's Wynne Davis produced this story for The Salt. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117211/just-how-organic-is-your-milk-well-it-depends-on-the-dairy-it-came-from",
"authors": [
"byline_bayareabites_117211"
],
"categories": [
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_10012",
"bayareabites_1621",
"bayareabites_65",
"bayareabites_12779"
],
"featImg": "bayareabites_117212",
"label": "source_bayareabites_117211"
},
"bayareabites_116904": {
"type": "posts",
"id": "bayareabites_116904",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "116904",
"score": null,
"sort": [
1492709126000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1492709126,
"format": "standard",
"disqusTitle": "Vegan Cookbooks Spill The Beans About Aquafaba, The Eggless Egg White",
"title": "Vegan Cookbooks Spill The Beans About Aquafaba, The Eggless Egg White",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\n\u003cp>Beans, beans, the magical fruit\u003c/p>\n\u003cp>Healthy, tasty\u003c/p>\n\u003cp>And useful, to boot!\u003c/p>\n\u003cp>Save that canned water,\u003c/p>\n\u003cp>And whip it to foam\u003c/p>\n\u003cp>It's an egg-white replacement\u003c/p>\n\u003cp>Made right at home!\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so it's not the playground rhyme you grew up with. But with the avid following that canned bean water — more appetizingly known as \"aquafaba\" — has gained in just a few short years, maybe it's time that rhyme got rewritten.\u003c/p>\n\u003cp>Aquafaba is commonly made from chickpea water, though some people have used soy or neutral-tasting beans like cannellini as a base. Whipped into a stiff foam, it's an excellent replacement for egg whites – and a cause for rejoicing among vegans.\u003c/p>\n\u003cp>The name aquafaba (loosely, a combination of the Latin words \u003cem>aqua\u003c/em>, for water, and \u003cem>faba\u003c/em>, for beans) comes courtesy of Goose Wohlt, a software engineer and vegan who stumbled across the magic ingredient in 2015, while looking for a way to make egg-free meringues for his mother's Seder. To crowdsource the process, Wohlt started working with a vegan \u003ca href=\"https://www.facebook.com/groups/VeganMeringue/permalink/383019521885720/\">Facebook group\u003c/a>. Today, that group has more than 68,000 members, who post recipes and photos of dishes made with aquafaba, and the occasional \"What am I doing wrong?\" question.\u003c/p>\n\u003cp>After two years of rallying from the vegan community and others experimenting with \"eggless\" egg whites, these DIY recipes are now getting codified into cookbooks devoted solely to the pulse miracle that is aquafaba. In October 2016, vegan cookbook author and blogger Zsu Dever released the first of these books: \u003cem>Aquafaba. \u003c/em>This month, vegan blogger Rebecca Coleman's \u003cem>Aquafabulous\u003c/em> will also become available.\u003c/p>\n\u003cp>\"The fact that we can take this liquid from beans and make it into a whole slew of delectable dishes is just incredible,\" Dever told NPR.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Egg whites are a culinary workhorse that omnivores frequently take for granted. Without them there are no foam-topped cocktails, no meringues, no mousses, macarons, or angel food cakes — just to name a few. So the discovery of aquafaba has been like \"an explosion in the vegan community,\" Dever writes.\u003c/p>\n\u003cfigure id=\"attachment_116907\" class=\"wp-caption aligncenter\" style=\"max-width: 4793px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292.jpg\" alt=\"Egg whites are a culinary workhorse that omnivores frequently take for granted. It took a lot of trial and error to figure out how to use aquafaba as an egg-free substitute in dishes from meringue to brioche breads and more, says vegan blogger and cookbook author Zsu Dever.\" width=\"4793\" height=\"2696\" class=\"size-full wp-image-116907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292.jpg 4793w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-520x292.jpg 520w\" sizes=\"(max-width: 4793px) 100vw, 4793px\">\u003cfigcaption class=\"wp-caption-text\">Egg whites are a culinary workhorse that omnivores frequently take for granted. It took a lot of trial and error to figure out how to use aquafaba as an egg-free substitute in dishes from meringue to brioche breads and more, says vegan blogger and cookbook author Zsu Dever. \u003ccite>(Courtesy of Aquafaba/Zsu Dever)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Aquafaba,\u003c/em> Dever puts the not-so-secret ingredient through its paces, providing a variety of sweet and savory recipes, including vegan butter, cream cheese, doughnuts, challah and brioche breads and more.\u003c/p>\n\u003cp>Testing these recipes using aquafaba was no small task. Dever says there was a lot of experimentation: In total, she used 100 pounds of sugar and 150 pounds of chickpeas to test all of the recipes in her book.\u003c/p>\n\u003cp>\"This wasn't something where [the recipes] just needed to taste good and look good,\" Dever says. \"They needed to actually work — and not just in my kitchen.\"\u003c/p>\n\u003cp>While making meringue, Dever discovered, aquafaba would refuse to whip if there was any oil in the bowl. If the mix was too diluted, Dever says, the meringue would deflate.\u003c/p>\n\u003cp>Coleman's \u003cem>Aquafabulous \u003c/em>cookbook\u003cem> \u003c/em>puts the ingredient to use in vegan coconut bacon, scrambled \"eggs,\" vegan burgers, hummus and other dips. (Coleman says aquafaba makes them \"even creamier.\")\u003c/p>\n\u003cp>But what is it about bean water that makes it such a multifaceted addition to the kitchen?\u003c/p>\n\u003cp>Though Wohlt crowdfunded some \u003ca href=\"http://www.aquafaba.com/nutrition.html\">nutritional information\u003c/a> on aquafaba, his website devoted to the ingredient is clear about the fact that there's still very little understanding of its chemistry. \"Aquafaba is unique among egg replacers in that it captures some but not all of the characteristics of both egg white and yolk,\" he writes. \"It can be used as a thickener, binder, emulsifier, foaming agent, and more.\"\u003c/p>\n\u003cp>Likely because aquafaba is still very much a grassroots product (I have yet to see jars of aquafaba sans beans sold in grocery stores, though surely it's only a matter of time), there's been little reason for companies to analyze how it works.\u003c/p>\n\u003cfigure id=\"attachment_116905\" class=\"wp-caption aligncenter\" style=\"max-width: 2020px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593.jpg\" alt=\"Marshmellows made from aquafaba\" width=\"2020\" height=\"1515\" class=\"size-full wp-image-116905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593.jpg 2020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-520x390.jpg 520w\" sizes=\"(max-width: 2020px) 100vw, 2020px\">\u003cfigcaption class=\"wp-caption-text\">Marshmellows made from aquafaba \u003ccite>(Courtesy of Aquafaba/Zsu Dever)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So far, only Sir Kensington's condiments appears to have made a big brand commercial food from aquafaba: a bean-water mayonnaise called Fabanaise that went to market in early 2016. Chefs have been quicker to experiment with aquafaba. Dan Barber's Blue Hill restaurant in New York City used chickpea water in its 2015 wastED popup, which made dishes out of ingredients that usually go to waste. Bartenders have put a vegan spin on foamy cocktails like gin fizzes or pisco sours by substituting aquafaba for egg whites.\u003c/p>\n\u003cp>In other words, beans are growing up. Rather than being the butt of flatulence jokes, bean water is written about almost reverently on cooking blogs. For vegan cooks, its existence is nothing less than a miracle. Even lexicographers love the rebranding of leftover bean water. In recent months, \"aquafaba\" has been added to the Oxford Dictionaries database.\u003c/p>\n\u003cp>\"As language nerds we were quite pleased by that because it is a compound of Latin words and sounds very nice,\" Angus Stevenson, Oxford Dictionaries' head of content development, told \u003ca href=\"https://www.theguardian.com/books/2017/feb/24/oxford-dictionaries-add-clicktivism-and-haterade-as-new-words-for-angry-times\">The Guardian\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in Portland, Ore.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "116904 https://ww2.kqed.org/bayareabites/?p=116904",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/04/20/vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 889,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1492709126,
"excerpt": "The discovery that the liquid from canned beans can be whipped into an egg white substitute has taken the vegan world by storm. Now DIY recipes are being codified into cookbooks.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The discovery that the liquid from canned beans can be whipped into an egg white substitute has taken the vegan world by storm. Now DIY recipes are being codified into cookbooks.",
"title": "Vegan Cookbooks Spill The Beans About Aquafaba, The Eggless Egg White | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vegan Cookbooks Spill The Beans About Aquafaba, The Eggless Egg White",
"datePublished": "2017-04-20T10:25:26-07:00",
"dateModified": "2017-04-20T10:25:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=524749020&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 20 Apr 2017 12:33:05 -0400",
"nprLastModifiedDate": "Thu, 20 Apr 2017 12:33:05 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/04/20/524749020/vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white?ft=nprml&f=524749020",
"nprImageAgency": "Courtesy of Aquafaba/Zsu Dever",
"nprStoryId": "524749020",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 20 Apr 2017 12:33:00 -0400",
"path": "/bayareabites/116904/vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\n\u003cp>Beans, beans, the magical fruit\u003c/p>\n\u003cp>Healthy, tasty\u003c/p>\n\u003cp>And useful, to boot!\u003c/p>\n\u003cp>Save that canned water,\u003c/p>\n\u003cp>And whip it to foam\u003c/p>\n\u003cp>It's an egg-white replacement\u003c/p>\n\u003cp>Made right at home!\u003c/p>\n\u003c/blockquote>\n\u003cp>OK, so it's not the playground rhyme you grew up with. But with the avid following that canned bean water — more appetizingly known as \"aquafaba\" — has gained in just a few short years, maybe it's time that rhyme got rewritten.\u003c/p>\n\u003cp>Aquafaba is commonly made from chickpea water, though some people have used soy or neutral-tasting beans like cannellini as a base. Whipped into a stiff foam, it's an excellent replacement for egg whites – and a cause for rejoicing among vegans.\u003c/p>\n\u003cp>The name aquafaba (loosely, a combination of the Latin words \u003cem>aqua\u003c/em>, for water, and \u003cem>faba\u003c/em>, for beans) comes courtesy of Goose Wohlt, a software engineer and vegan who stumbled across the magic ingredient in 2015, while looking for a way to make egg-free meringues for his mother's Seder. To crowdsource the process, Wohlt started working with a vegan \u003ca href=\"https://www.facebook.com/groups/VeganMeringue/permalink/383019521885720/\">Facebook group\u003c/a>. Today, that group has more than 68,000 members, who post recipes and photos of dishes made with aquafaba, and the occasional \"What am I doing wrong?\" question.\u003c/p>\n\u003cp>After two years of rallying from the vegan community and others experimenting with \"eggless\" egg whites, these DIY recipes are now getting codified into cookbooks devoted solely to the pulse miracle that is aquafaba. In October 2016, vegan cookbook author and blogger Zsu Dever released the first of these books: \u003cem>Aquafaba. \u003c/em>This month, vegan blogger Rebecca Coleman's \u003cem>Aquafabulous\u003c/em> will also become available.\u003c/p>\n\u003cp>\"The fact that we can take this liquid from beans and make it into a whole slew of delectable dishes is just incredible,\" Dever told NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Egg whites are a culinary workhorse that omnivores frequently take for granted. Without them there are no foam-topped cocktails, no meringues, no mousses, macarons, or angel food cakes — just to name a few. So the discovery of aquafaba has been like \"an explosion in the vegan community,\" Dever writes.\u003c/p>\n\u003cfigure id=\"attachment_116907\" class=\"wp-caption aligncenter\" style=\"max-width: 4793px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292.jpg\" alt=\"Egg whites are a culinary workhorse that omnivores frequently take for granted. It took a lot of trial and error to figure out how to use aquafaba as an egg-free substitute in dishes from meringue to brioche breads and more, says vegan blogger and cookbook author Zsu Dever.\" width=\"4793\" height=\"2696\" class=\"size-full wp-image-116907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292.jpg 4793w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/eggwhite_wide-24cea964a27409aea00fc26e3fba13e03401d292-520x292.jpg 520w\" sizes=\"(max-width: 4793px) 100vw, 4793px\">\u003cfigcaption class=\"wp-caption-text\">Egg whites are a culinary workhorse that omnivores frequently take for granted. It took a lot of trial and error to figure out how to use aquafaba as an egg-free substitute in dishes from meringue to brioche breads and more, says vegan blogger and cookbook author Zsu Dever. \u003ccite>(Courtesy of Aquafaba/Zsu Dever)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In \u003cem>Aquafaba,\u003c/em> Dever puts the not-so-secret ingredient through its paces, providing a variety of sweet and savory recipes, including vegan butter, cream cheese, doughnuts, challah and brioche breads and more.\u003c/p>\n\u003cp>Testing these recipes using aquafaba was no small task. Dever says there was a lot of experimentation: In total, she used 100 pounds of sugar and 150 pounds of chickpeas to test all of the recipes in her book.\u003c/p>\n\u003cp>\"This wasn't something where [the recipes] just needed to taste good and look good,\" Dever says. \"They needed to actually work — and not just in my kitchen.\"\u003c/p>\n\u003cp>While making meringue, Dever discovered, aquafaba would refuse to whip if there was any oil in the bowl. If the mix was too diluted, Dever says, the meringue would deflate.\u003c/p>\n\u003cp>Coleman's \u003cem>Aquafabulous \u003c/em>cookbook\u003cem> \u003c/em>puts the ingredient to use in vegan coconut bacon, scrambled \"eggs,\" vegan burgers, hummus and other dips. (Coleman says aquafaba makes them \"even creamier.\")\u003c/p>\n\u003cp>But what is it about bean water that makes it such a multifaceted addition to the kitchen?\u003c/p>\n\u003cp>Though Wohlt crowdfunded some \u003ca href=\"http://www.aquafaba.com/nutrition.html\">nutritional information\u003c/a> on aquafaba, his website devoted to the ingredient is clear about the fact that there's still very little understanding of its chemistry. \"Aquafaba is unique among egg replacers in that it captures some but not all of the characteristics of both egg white and yolk,\" he writes. \"It can be used as a thickener, binder, emulsifier, foaming agent, and more.\"\u003c/p>\n\u003cp>Likely because aquafaba is still very much a grassroots product (I have yet to see jars of aquafaba sans beans sold in grocery stores, though surely it's only a matter of time), there's been little reason for companies to analyze how it works.\u003c/p>\n\u003cfigure id=\"attachment_116905\" class=\"wp-caption aligncenter\" style=\"max-width: 2020px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593.jpg\" alt=\"Marshmellows made from aquafaba\" width=\"2020\" height=\"1515\" class=\"size-full wp-image-116905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593.jpg 2020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/ch5-marshmallows-crop-1-dfafc95d3855cb012219910b6168c0aafa2f2593-520x390.jpg 520w\" sizes=\"(max-width: 2020px) 100vw, 2020px\">\u003cfigcaption class=\"wp-caption-text\">Marshmellows made from aquafaba \u003ccite>(Courtesy of Aquafaba/Zsu Dever)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So far, only Sir Kensington's condiments appears to have made a big brand commercial food from aquafaba: a bean-water mayonnaise called Fabanaise that went to market in early 2016. Chefs have been quicker to experiment with aquafaba. Dan Barber's Blue Hill restaurant in New York City used chickpea water in its 2015 wastED popup, which made dishes out of ingredients that usually go to waste. Bartenders have put a vegan spin on foamy cocktails like gin fizzes or pisco sours by substituting aquafaba for egg whites.\u003c/p>\n\u003cp>In other words, beans are growing up. Rather than being the butt of flatulence jokes, bean water is written about almost reverently on cooking blogs. For vegan cooks, its existence is nothing less than a miracle. Even lexicographers love the rebranding of leftover bean water. In recent months, \"aquafaba\" has been added to the Oxford Dictionaries database.\u003c/p>\n\u003cp>\"As language nerds we were quite pleased by that because it is a compound of Latin words and sounds very nice,\" Angus Stevenson, Oxford Dictionaries' head of content development, told \u003ca href=\"https://www.theguardian.com/books/2017/feb/24/oxford-dictionaries-add-clicktivism-and-haterade-as-new-words-for-angry-times\">The Guardian\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Tove Danovich is a writer based in Portland, Ore.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/116904/vegan-cookbooks-spill-the-beans-about-aquafaba-the-eggless-egg-white",
"authors": [
"byline_bayareabites_116904"
],
"categories": [
"bayareabites_2695",
"bayareabites_4084",
"bayareabites_358",
"bayareabites_1873"
],
"tags": [
"bayareabites_15829"
],
"featImg": "bayareabites_116906",
"label": "bayareabites"
},
"bayareabites_116883": {
"type": "posts",
"id": "bayareabites_116883",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "116883",
"score": null,
"sort": [
1492635736000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1492635736,
"format": "image",
"disqusTitle": "Can California Reverse EPA’s U-Turn on Pesticide Ban?",
"title": "Can California Reverse EPA’s U-Turn on Pesticide Ban?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A year and a half ago, the Environmental Protection Agency (EPA) \u003ca href=\"http://www.foxnews.com/politics/2015/10/30/epa-may-ban-common-pesticide-used-on-fruits-and-vegetables.html\">announced\u003c/a> it would ban the use of the neurotoxic \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">insecticide chlorpyrifos\u003c/a> on food crops. Then, at the end of March—reversing course on decades of agency science and a decision that was years in the making—EPA Administrator Scott Pruitt announced that the agency \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">would not ban\u003c/a> the pesticide after all.\u003c/p>\n\u003cp>In the wake of Pruitt’s decision, and given overwhelming scientific evidence of adverse impacts on \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">children’s neurological development\u003c/a>, environmental and farmworker \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">advocates in California\u003c/a> are calling on their state, which uses more chlorpyrifos than any other, to ban the insecticide. As it has for other environmental issues—air quality, for example—California could take action on chlorpyrifos that would have nationwide impacts.\u003c/p>\n\u003cp>Chlorpyrifos has long been on the radar of California’s environmental health advocates. Since 1999, University of California, Berkeley \u003ca href=\"http://www.healthresearchforaction.org/sph/chamacos-cohort-study\">researchers have been studying\u003c/a> the effects of \u003ca href=\"http://bit.ly/2oNPjW8\">organophosphate\u003c/a>pesticides—including \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">chlorpyrifos\u003c/a>—on children in the state’s farming communities. They’ve consistently found that exposure, which often begins prenatally, is linked to lower IQ, \u003ca href=\"http://e360.yale.edu/features/from_the_fields_to_inner_city_pesticides_affect_childrens_iq\">cognition\u003c/a> and\u003ca href=\"http://pediatrics.aappublications.org/content/118/6/e1845?download=true&sso=1&sso_redirect_count=2&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3A%20No%20local%20token&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3a+No+local+token\">attention problems\u003c/a>, and other adverse effects. State data also shows children’s exposure to be widespread.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.cehtp.org/file/pesticides_schools_report_april2014_pdf\">2014 California Department of Public Health report\u003c/a> found chlorpyrifos among the top 10 pesticides used within a quarter-mile of schools in the 15 agricultural counties studied. This puts thousands of children at risk of exposure.\u003c/p>\n\u003cp>Approximately one million pounds of chlorpyrifos—about 20 percent of what’s used nationwide—are applied annually in California to dozens of food crops, including almonds, citrus, grapes, and broccoli. The greatest use is in agricultural counties, like Fresno, Kern, and Tulare counties, where homes and schools are often adjacent to agricultural fields. State air monitoring in several of these communities has found chlorpyrifos levels that \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">exceed EPA safety targets by three to 44 times\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s time to get it out of the fields,” said United Farm Workers national vice president, Erik Nicholson.\u003c/p>\n\u003cp>\u003cstrong>EPA’s Contradictory Decision\u003c/strong>\u003c/p>\n\u003cp>With \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">adverse neurodevelopmental effects\u003c/a> well documented, the \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/chlorpyrifos\">EPA has been restricting chlorpyrifos’ use\u003c/a>. Most indoor residential uses, and use on tomatoes, are now banned. Use on various other food crops is restricted. The EPA also requires buffer zones around public spaces and homes. And in its 2016 \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/revised-human-health-risk-assessment-chlorpyrifos\">human health risk assessment\u003c/a>, the agency concluded that chlorpyrifos may be causing \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">neurodevelopmental problems\u003c/a> at \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">extremely low levels\u003c/a> of exposure. The EPA has also found \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/epa-toxic-pesticide-fruitsveggies-puts-kids-risk\">residues on food at levels far above\u003c/a> what it considers safe.\u003c/p>\n\u003cp>These neurodevelopmental effects have been found in lab studies and long-term studies of children exposed to chlorpyrifos. Additional research has found \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22547821\">physical alterations in the brains\u003c/a> of chlorpyrifos-exposed children that correspond to learning and behavior disorders.\u003c/p>\n\u003cp>“These results are really very consistent,” said Irva Hertz-Picciotto, professor of public health at the University of California, Davis and director of the university’s Environmental Health Sciences Center. She calls the outcome of children’s exposure to neurotoxic chemicals like chlorpyrifos “\u003ca href=\"https://ehp.niehs.nih.gov/EHP358/\">a chronic, silent epidemic\u003c/a>.”\u003c/p>\n\u003cp>The EPA’s current decision results from a 10-year legal process that began in 2007. In October 2015, the agency proposed (in a \u003ca href=\"https://web.archive.org/web/20160415171542/https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">press release\u003c/a> that is \u003ca href=\"https://www.epa.gov/newsreleases/search/year/2015?filter=&page=11\">no longer available\u003c/a> on the EPA’s \u003ca href=\"https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">website\u003c/a>) to \u003ca href=\"https://www.epa.gov/sites/production/files/2015-10/documents/chlorpyrifos_nprm_prepublicationcopy_2015-10-28.pdf\">ban\u003c/a>chlorpyrifos for food crops because cumulative food and drinking water exposures could exceed safety limits.\u003c/p>\n\u003cp>Now, under Pruitt, the EPA says more study is needed and chlorpyrifos’ safety doesn’t have to be reconsidered until 2022.\u003c/p>\n\u003cp>“I think this is a very unfortunate decision,” said Philip Landrigan, dean of global health and a pediatrics professor at Mt. Sinai Hospital in New York. “Not only is it scientifically wrong but it’s also morally wrong. And it shows a blatant disregard for a very strong body of science.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.epa.gov/newsreleases/agriculture-community-reacts-recent-epa-action\">Agricultural trade groups,\u003c/a> including the American Farm Bureau Federation and Corn Growers Association, \u003ca href=\"https://www.ccgga.org/epa-denies-activist-petition-aimed-to-ban-chlorpyrifos/\">welcomed the EPA decision\u003c/a>, as did \u003ca href=\"http://www.chlorpyrifos.com/news-and-resources/news/2017/20170329a.htm\">Dow AgroSciences\u003c/a>, a major chlorpyrifos producer.\u003c/p>\n\u003cp>\u003cstrong>California has Authority to Ban Chlorpyrifos\u003c/strong>\u003c/p>\n\u003cp>On March 31, Californians for Pesticide Reform held \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">rallies protesting the EPA’s decision\u003c/a>—and calling for a state ban on chlorpyrifos—in Salinas, Fresno, and other agricultural communities in the state. “California has the independent authority to ban chlorpyrifos here,” Natural Resource Defense Council (NRDC) senior scientist Miriam Rotkin-Ellman told Civil Eats. “What we need is for California to follow the science.”\u003c/p>\n\u003cp>In fact, California can do just that. If state authorities determine the science doesn’t support its use, state-level authorities have the authority to ban a pesticide. For example, due to concern for its toxicity to bees, California refused to allow the pesticide \u003ca href=\"https://www.pressreader.com/usa/los-angeles-times/20150911/281835757480818\">sulfloxaflor\u003c/a> to be used in the same way the EPA did. And under the state’s safe drinking water law, California is in the process of listing\u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">glyphosate\u003c/a>—the active ingredient in Roundup—as a \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">carcinogen\u003c/a>, a move that goes well beyond the EPA.\u003c/p>\n\u003cp>A California chlorpyrifos ban would be a powerful market signal, since the state grows \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">more than a third\u003c/a> of U.S. vegetables and \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">two-thirds\u003c/a> of U.S. fruits and nuts. It could also significantly reduce children’s exposures, given the proximity of California homes and schools to active farm fields.\u003c/p>\n\u003cp>“It’s my hope that our Governor will follow through on his promise to lead when the feds fail us,” said Lucia Calderon, \u003ca href=\"http://safeagsafeschools.org/\">Safe Ag Safe Schools coalition\u003c/a> coordinator in California’s Monterey and Santa Cruz Counties.\u003c/p>\n\u003cp>The state’s chlorpyrifos restrictions already exceed federal requirements. “In California, the pesticide cannot be used without licensing, training, and oversight by a county agricultural commission,” explained California Department of Pesticide Regulation (CDPR) spokesperson Charlotte Fadipe. California growers must explain “when, where, and how they want to use the pesticide,” and obtain county permits. Some counties require buffers of up to 150 feet between pesticide application and schools, rivers, or other sensitive sites.\u003c/p>\n\u003cp>In January, CDPR announced it would increase air monitoring for pesticides, including chlorpyrifos. “California,” Fadipe explained, “is the only state that monitors air as part of its continuous reevaluation of pesticides to ensure the protection of workers, public health, and the environment.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">environmental health advocates\u003c/a> say more rigorous monitoring is warranted, given the \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">high levels found\u003c/a> in \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">agricultural communities\u003c/a>. They’d also like to see tighter restrictions on pesticide use around schools, including for chlorpyrifos, which can easily drift from where it’s applied. “It’s fairly clear that the buffer zones currently proposed are nowhere [near] what’s needed to protect against chlorpyrifos,” said Rotkin-Ellman.\u003c/p>\n\u003cp>“The implication of the EPA’s decision could be far-reaching and that concerns me,” said Brenda Eskenazi, director of the University of California Berkeley’s \u003ca href=\"http://cerch.berkeley.edu/\">Center for Environment Research and Children’s Health\u003c/a>, who has led \u003ca href=\"http://sph.berkeley.edu/brenda-eskenazi\">groundbreaking research\u003c/a> investigating organophosphate pesticides’ impacts on children’s health. “These chemicals are poison and we have enough doubt about their safety that we need to be reconsidering their use.”\u003c/p>\n\u003cp>As for the EPA decision, “It’s not over yet,” said Patti Goldman, managing attorney with \u003ca href=\"http://earthjustice.org/features/what-you-need-to-know-about-chlorpyrifos\">Earthjustice\u003c/a>, which is representing NRDC and PANNA in a lawsuit aimed at compelling the EPA to act rather than wait for more evidence. “The real tragedy,” said Goldman, is “as the delay keeps going on, more children are being exposed every year.”\u003c/p>\n\u003cp>“It’s an outrage that the science is being ignored at the federal level but a real travesty to have it ignored in the state when we know what’s at stake for children’s lives,” said Rotkin-Ellman.\u003c/p>\n\u003cp>\u003cem>Editor’s note: This post has been updated to reflect the fact that sulfloxaflor is not a neonicotinoid pesticide, though it does also have significant negative impacts to bees, and that California significantly restricted but did not fully ban its use.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>, \u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including National Geographic News, \u003cem>The Guardian\u003c/em>, The Intercept, \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia, \u003cem>High Country News\u003c/em>, \u003cem>The Washington Post\u003c/em>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n",
"disqusIdentifier": "116883 https://ww2.kqed.org/bayareabites/?p=116883",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/04/19/can-california-reverse-epas-u-turn-on-pesticide-ban/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1440,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1492637810,
"excerpt": "Lawmakers in the Golden State have the power to go beyond the agency’s recent decision not to ban chlorpyrifos, a neurotoxin that impacts thousands of children, farmworkers, and rural communities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lawmakers in the Golden State have the power to go beyond the agency’s recent decision not to ban chlorpyrifos, a neurotoxin that impacts thousands of children, farmworkers, and rural communities.",
"title": "Can California Reverse EPA’s U-Turn on Pesticide Ban? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Can California Reverse EPA’s U-Turn on Pesticide Ban?",
"datePublished": "2017-04-19T14:02:16-07:00",
"dateModified": "2017-04-19T14:36:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "can-california-reverse-epas-u-turn-on-pesticide-ban",
"status": "publish",
"nprByline": "\u003ca href=\"http://civileats.com/author/egrossman/\">Elizabeth Grossman\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"path": "/bayareabites/116883/can-california-reverse-epas-u-turn-on-pesticide-ban",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A year and a half ago, the Environmental Protection Agency (EPA) \u003ca href=\"http://www.foxnews.com/politics/2015/10/30/epa-may-ban-common-pesticide-used-on-fruits-and-vegetables.html\">announced\u003c/a> it would ban the use of the neurotoxic \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">insecticide chlorpyrifos\u003c/a> on food crops. Then, at the end of March—reversing course on decades of agency science and a decision that was years in the making—EPA Administrator Scott Pruitt announced that the agency \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/order-denying-petition-revoke-all-tolerances-pesticide\">would not ban\u003c/a> the pesticide after all.\u003c/p>\n\u003cp>In the wake of Pruitt’s decision, and given overwhelming scientific evidence of adverse impacts on \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">children’s neurological development\u003c/a>, environmental and farmworker \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">advocates in California\u003c/a> are calling on their state, which uses more chlorpyrifos than any other, to ban the insecticide. As it has for other environmental issues—air quality, for example—California could take action on chlorpyrifos that would have nationwide impacts.\u003c/p>\n\u003cp>Chlorpyrifos has long been on the radar of California’s environmental health advocates. Since 1999, University of California, Berkeley \u003ca href=\"http://www.healthresearchforaction.org/sph/chamacos-cohort-study\">researchers have been studying\u003c/a> the effects of \u003ca href=\"http://bit.ly/2oNPjW8\">organophosphate\u003c/a>pesticides—including \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">chlorpyrifos\u003c/a>—on children in the state’s farming communities. They’ve consistently found that exposure, which often begins prenatally, is linked to lower IQ, \u003ca href=\"http://e360.yale.edu/features/from_the_fields_to_inner_city_pesticides_affect_childrens_iq\">cognition\u003c/a> and\u003ca href=\"http://pediatrics.aappublications.org/content/118/6/e1845?download=true&sso=1&sso_redirect_count=2&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3A%20No%20local%20token&nfstatus=401&nftoken=00000000-0000-0000-0000-000000000000&nfstatusdescription=ERROR%3a+No+local+token\">attention problems\u003c/a>, and other adverse effects. State data also shows children’s exposure to be widespread.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.cehtp.org/file/pesticides_schools_report_april2014_pdf\">2014 California Department of Public Health report\u003c/a> found chlorpyrifos among the top 10 pesticides used within a quarter-mile of schools in the 15 agricultural counties studied. This puts thousands of children at risk of exposure.\u003c/p>\n\u003cp>Approximately one million pounds of chlorpyrifos—about 20 percent of what’s used nationwide—are applied annually in California to dozens of food crops, including almonds, citrus, grapes, and broccoli. The greatest use is in agricultural counties, like Fresno, Kern, and Tulare counties, where homes and schools are often adjacent to agricultural fields. State air monitoring in several of these communities has found chlorpyrifos levels that \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">exceed EPA safety targets by three to 44 times\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s time to get it out of the fields,” said United Farm Workers national vice president, Erik Nicholson.\u003c/p>\n\u003cp>\u003cstrong>EPA’s Contradictory Decision\u003c/strong>\u003c/p>\n\u003cp>With \u003ca href=\"http://civileats.com/2015/09/16/5-reasons-to-care-whether-the-epa-bans-chlorpyrifos-on-your-food/\">adverse neurodevelopmental effects\u003c/a> well documented, the \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/chlorpyrifos\">EPA has been restricting chlorpyrifos’ use\u003c/a>. Most indoor residential uses, and use on tomatoes, are now banned. Use on various other food crops is restricted. The EPA also requires buffer zones around public spaces and homes. And in its 2016 \u003ca href=\"https://www.epa.gov/ingredients-used-pesticide-products/revised-human-health-risk-assessment-chlorpyrifos\">human health risk assessment\u003c/a>, the agency concluded that chlorpyrifos may be causing \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">neurodevelopmental problems\u003c/a> at \u003ca href=\"https://www.regulations.gov/document?D=EPA-HQ-OPP-2015-0653-0454\">extremely low levels\u003c/a> of exposure. The EPA has also found \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/epa-toxic-pesticide-fruitsveggies-puts-kids-risk\">residues on food at levels far above\u003c/a> what it considers safe.\u003c/p>\n\u003cp>These neurodevelopmental effects have been found in lab studies and long-term studies of children exposed to chlorpyrifos. Additional research has found \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22547821\">physical alterations in the brains\u003c/a> of chlorpyrifos-exposed children that correspond to learning and behavior disorders.\u003c/p>\n\u003cp>“These results are really very consistent,” said Irva Hertz-Picciotto, professor of public health at the University of California, Davis and director of the university’s Environmental Health Sciences Center. She calls the outcome of children’s exposure to neurotoxic chemicals like chlorpyrifos “\u003ca href=\"https://ehp.niehs.nih.gov/EHP358/\">a chronic, silent epidemic\u003c/a>.”\u003c/p>\n\u003cp>The EPA’s current decision results from a 10-year legal process that began in 2007. In October 2015, the agency proposed (in a \u003ca href=\"https://web.archive.org/web/20160415171542/https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">press release\u003c/a> that is \u003ca href=\"https://www.epa.gov/newsreleases/search/year/2015?filter=&page=11\">no longer available\u003c/a> on the EPA’s \u003ca href=\"https://www.epa.gov/pesticides/epa-proposes-revoke-chlorpyrifos-food-residue-tolerances\">website\u003c/a>) to \u003ca href=\"https://www.epa.gov/sites/production/files/2015-10/documents/chlorpyrifos_nprm_prepublicationcopy_2015-10-28.pdf\">ban\u003c/a>chlorpyrifos for food crops because cumulative food and drinking water exposures could exceed safety limits.\u003c/p>\n\u003cp>Now, under Pruitt, the EPA says more study is needed and chlorpyrifos’ safety doesn’t have to be reconsidered until 2022.\u003c/p>\n\u003cp>“I think this is a very unfortunate decision,” said Philip Landrigan, dean of global health and a pediatrics professor at Mt. Sinai Hospital in New York. “Not only is it scientifically wrong but it’s also morally wrong. And it shows a blatant disregard for a very strong body of science.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.epa.gov/newsreleases/agriculture-community-reacts-recent-epa-action\">Agricultural trade groups,\u003c/a> including the American Farm Bureau Federation and Corn Growers Association, \u003ca href=\"https://www.ccgga.org/epa-denies-activist-petition-aimed-to-ban-chlorpyrifos/\">welcomed the EPA decision\u003c/a>, as did \u003ca href=\"http://www.chlorpyrifos.com/news-and-resources/news/2017/20170329a.htm\">Dow AgroSciences\u003c/a>, a major chlorpyrifos producer.\u003c/p>\n\u003cp>\u003cstrong>California has Authority to Ban Chlorpyrifos\u003c/strong>\u003c/p>\n\u003cp>On March 31, Californians for Pesticide Reform held \u003ca href=\"http://www.panna.org/press-release/trumps-epa-ignores-its-own-science-farmworker-communities-call-california-ban\">rallies protesting the EPA’s decision\u003c/a>—and calling for a state ban on chlorpyrifos—in Salinas, Fresno, and other agricultural communities in the state. “California has the independent authority to ban chlorpyrifos here,” Natural Resource Defense Council (NRDC) senior scientist Miriam Rotkin-Ellman told Civil Eats. “What we need is for California to follow the science.”\u003c/p>\n\u003cp>In fact, California can do just that. If state authorities determine the science doesn’t support its use, state-level authorities have the authority to ban a pesticide. For example, due to concern for its toxicity to bees, California refused to allow the pesticide \u003ca href=\"https://www.pressreader.com/usa/los-angeles-times/20150911/281835757480818\">sulfloxaflor\u003c/a> to be used in the same way the EPA did. And under the state’s safe drinking water law, California is in the process of listing\u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">glyphosate\u003c/a>—the active ingredient in Roundup—as a \u003ca href=\"http://civileats.com/2017/02/02/as-trumps-epa-takes-shape-heres-your-pesticide-cheat-sheet/\">carcinogen\u003c/a>, a move that goes well beyond the EPA.\u003c/p>\n\u003cp>A California chlorpyrifos ban would be a powerful market signal, since the state grows \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">more than a third\u003c/a> of U.S. vegetables and \u003ca href=\"https://www.cdfa.ca.gov/statistics/\">two-thirds\u003c/a> of U.S. fruits and nuts. It could also significantly reduce children’s exposures, given the proximity of California homes and schools to active farm fields.\u003c/p>\n\u003cp>“It’s my hope that our Governor will follow through on his promise to lead when the feds fail us,” said Lucia Calderon, \u003ca href=\"http://safeagsafeschools.org/\">Safe Ag Safe Schools coalition\u003c/a> coordinator in California’s Monterey and Santa Cruz Counties.\u003c/p>\n\u003cp>The state’s chlorpyrifos restrictions already exceed federal requirements. “In California, the pesticide cannot be used without licensing, training, and oversight by a county agricultural commission,” explained California Department of Pesticide Regulation (CDPR) spokesperson Charlotte Fadipe. California growers must explain “when, where, and how they want to use the pesticide,” and obtain county permits. Some counties require buffers of up to 150 feet between pesticide application and schools, rivers, or other sensitive sites.\u003c/p>\n\u003cp>In January, CDPR announced it would increase air monitoring for pesticides, including chlorpyrifos. “California,” Fadipe explained, “is the only state that monitors air as part of its continuous reevaluation of pesticides to ensure the protection of workers, public health, and the environment.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">environmental health advocates\u003c/a> say more rigorous monitoring is warranted, given the \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">high levels found\u003c/a> in \u003ca href=\"https://www.nrdc.org/experts/miriam-rotkin-ellman/federal-reversal-means-ca-must-ban-pesticide-toxic-kids\">agricultural communities\u003c/a>. They’d also like to see tighter restrictions on pesticide use around schools, including for chlorpyrifos, which can easily drift from where it’s applied. “It’s fairly clear that the buffer zones currently proposed are nowhere [near] what’s needed to protect against chlorpyrifos,” said Rotkin-Ellman.\u003c/p>\n\u003cp>“The implication of the EPA’s decision could be far-reaching and that concerns me,” said Brenda Eskenazi, director of the University of California Berkeley’s \u003ca href=\"http://cerch.berkeley.edu/\">Center for Environment Research and Children’s Health\u003c/a>, who has led \u003ca href=\"http://sph.berkeley.edu/brenda-eskenazi\">groundbreaking research\u003c/a> investigating organophosphate pesticides’ impacts on children’s health. “These chemicals are poison and we have enough doubt about their safety that we need to be reconsidering their use.”\u003c/p>\n\u003cp>As for the EPA decision, “It’s not over yet,” said Patti Goldman, managing attorney with \u003ca href=\"http://earthjustice.org/features/what-you-need-to-know-about-chlorpyrifos\">Earthjustice\u003c/a>, which is representing NRDC and PANNA in a lawsuit aimed at compelling the EPA to act rather than wait for more evidence. “The real tragedy,” said Goldman, is “as the delay keeps going on, more children are being exposed every year.”\u003c/p>\n\u003cp>“It’s an outrage that the science is being ignored at the federal level but a real travesty to have it ignored in the state when we know what’s at stake for children’s lives,” said Rotkin-Ellman.\u003c/p>\n\u003cp>\u003cem>Editor’s note: This post has been updated to reflect the fact that sulfloxaflor is not a neonicotinoid pesticide, though it does also have significant negative impacts to bees, and that California significantly restricted but did not fully ban its use.\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nElizabeth Grossman is a senior reporter for Civil Eats focused on environmental and science issues. She is the author of \u003cem>Chasing Molecules\u003c/em>, \u003cem>High Tech Trash\u003c/em>, \u003cem>Watershed\u003c/em> and other books. Her work has appeared in a variety of publications, including National Geographic News, \u003cem>The Guardian\u003c/em>, The Intercept, \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, Ensia, \u003cem>High Country News\u003c/em>, \u003cem>The Washington Post\u003c/em>, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/116883/can-california-reverse-epas-u-turn-on-pesticide-ban",
"authors": [
"byline_bayareabites_116883"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_15827",
"bayareabites_11952",
"bayareabites_15714",
"bayareabites_11445"
],
"featImg": "bayareabites_116888",
"label": "bayareabites"
},
"bayareabites_116810": {
"type": "posts",
"id": "bayareabites_116810",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "116810",
"score": null,
"sort": [
1492181846000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1492181846,
"format": "image",
"disqusTitle": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation?",
"title": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the CEOs of both Monsanto and Bayer met with Donald Trump to talk about their potential merger just three days before the inauguration, they made some \u003ca href=\"https://www.bloomberg.com/politics/articles/2017-01-17/bayer-to-invest-8-billion-and-add-3-000-jobs-trump-aide-says\">big promises\u003c/a>. If the union between the world’s largest seed company and the German multinational chemical, pharmaceutical, and life-sciences company is blessed by antitrust regulators, the companies have pledged to add 3,000 high-tech American jobs and to combine—rather than consolidate and trim—their R&D budgets to the tune of $16 billion over the next six years, or $2.7 billion a year.\u003c/p>\n\u003cp>The two companies have been locked in a dance since May 2016, when Monsanto \u003ca href=\"https://www.wsj.com/articles/monsanto-rejects-bayer-merger-offer-says-its-open-to-talks-1464110057\">rejected\u003c/a> Bayer’s initial $62 billion offer. Then, last fall, the merger reappeared in the news in a noteworthy chain of events.\u003c/p>\n\u003cp>On September 14, Bayer upped its offer to $66 billion and Monsanto accepted, putting a third major seed company merger on the table, beside ChemChina’s \u003ca href=\"https://www.wsj.com/articles/chemchina-offers-more-than-43-billion-for-syngenta-1454480529\">$43 billion takeover\u003c/a> of Syngenta and Dow Chemical’s \u003ca href=\"https://www.bloomberg.com/news/articles/2017-01-24/dupont-earnings-top-estimates-on-sales-of-plastics-to-carmakers\">intended merger\u003c/a> with DuPont. On the day it was announced, the \u003cem>Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/business/wp/2016/09/14/bayer-and-monsanto-merge-in-mega-deal-aimed-at-domi-worlds-food-supply/?utm_term=.70f457ae8a04\">called the Bayer-Monsanto deal\u003c/a> the “mega-deal that could reshape [the] world’s food supply.”\u003c/p>\n\u003cp>Less than a week later, spokespeople for the companies behind all three mergers were asked to \u003ca href=\"https://www.judiciary.senate.gov/meetings/consolidation-and-competition-in-the-us-seed-and-agrochemical-industry\">testify\u003c/a> before the senate judiciary committee, on what senator Chuck Grassley (R-Iowa) called a “\u003ca href=\"http://bigstory.ap.org/article/05fc5120c295442fbc7c0f2a11ce19cd/senate-panel-scrutinize-proposed-bayer-monsanto-merger\">merger tsunami\u003c/a>.” Then, just two days later, Monsanto \u003ca href=\"http://news.monsanto.com/press-release/corporate/monsanto-announces-global-licensing-agreement-broad-institute-key-genome-edi\">announced\u003c/a> it had licensed the rights to use CRISPR/Cas9 gene editing—a technology that has been \u003ca href=\"http://www.newyorker.com/magazine/2015/11/16/the-gene-hackers\">called\u003c/a> the “Model T of genetics” for its power to change the way we live.\u003c/p>\n\u003cp>This rapid-fire timing may have been a coincidence, but it also may be a sign of what’s to come. And it’s just one of many indications that CRISPR/Cas9 and other next-generation gene editing technologies will likely be at the forefront of the seed industry in the years ahead. Some even see gene editing, which is said to be simpler, less expensive, and more consumer-friendly than traditional genetic engineering, as one factor \u003ca href=\"http://www.theepochtimes.com/n3/2162211-why-crispr-is-key-to-massive-agribusiness-consolidations/\">driving\u003c/a> the mergers. And while that’s up for debate, it’s clearly an important part of the strategy for companies looking to control, and profit from, the world’s seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last week the European Union \u003ca href=\"https://www.nytimes.com/2017/04/05/business/syngenta-chemchina-takeover.html?mwrsm=Email&_r=0\">cleared the way\u003c/a> for the ChemChina–Syngenta takeover, suggesting the other two mergers may be imminent. If that happens, the resulting three companies would control nearly 60 percent of global seedstocks (including as much as 80 percent of U.S. corn seeds) and 70 percent of the global pesticide market. And these companies are also making a bid to control much more than seeds and pesticides. Monsanto, for example, is already making a play to control many other facets of modern agriculture—including tools for precision planting and high-tech \u003ca href=\"https://techcrunch.com/2013/10/02/monsanto-acquires-weather-big-data-company-climate-corporation-for-930m/\">weather prediction\u003c/a>.\u003c/p>\n\u003cp>So while much of the \u003ca href=\"http://www.nationalgeographic.com/magazine/2016/08/dna-crispr-gene-editing-science-ethics/\">media coverage\u003c/a> of \u003ca href=\"http://gizmodo.com/everything-you-need-to-know-about-crispr-the-new-tool-1702114381\">gene editing\u003c/a> has pointed to its potential to break molds and change the genetic playing field, when it comes to agriculture, it will likely follow a more familiar path: CRISPR and other similar technology will most likely be used by scientists mainly to continue developing seeds that withstand consistent doses of pesticides on large, industrialized farms.\u003c/p>\n\u003cp>“Monsanto has been conducting research with genome-editing techniques for years, and we are excited to be integrating additional technology from licensing partners in to this body of work,” Tom Adams, biotechnology lead for Monsanto, said in an email. Over the past year, the company has announced several licensing agreements that will allow it to access gene-editing technologies, such as CRISPR/Cas9 and CRISPR-Cpf1 (which is said to be \u003ca href=\"http://www.nature.com/articles/ncomms14406\">more precise\u003c/a>), as well as a tool from Dow AgroScience called EXZACT™ Precision Technology\u003csup>®\u003c/sup> Platform\u003cu>,\u003c/u> among others.\u003c/p>\n\u003cp>Although Adams said this work is still in its early days, he added, “we believe that genome-editing techniques have great potential to improve and unlock capabilities across our leading germplasm and genome libraries to enable a wide variety of improvements across crop systems.” However, he added, “We do not view it as a replacement for plant biotechnology.”\u003c/p>\n\u003cp>\u003cstrong>SEED: The Untold Story will premiere on the PBS series \u003ci>Independent Lens\u003c/i> on \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_1829742120\">\u003cspan class=\"aQJ\">April 17, 2017 at 10PM\u003c/span>\u003c/span>. \u003ca href=\"http://www.pbs.org/independentlens/films/seed-the-untold-story/\">Learn more\u003c/a>. \u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/3ys0fgZ7hmA\u003c/p>\n\u003cp>\u003cstrong>Gene Editing vs. Genetic Engineering\u003c/strong>\u003c/p>\n\u003cp>Since 1996, Monsanto has released a series of genetically engineered herbicide-resistant seeds, beginning with Roundup Ready soybeans in 1996, and moving on to corn, cotton, sugar beets, canola, and more. Today, Roundup Ready crops account for over \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">94 percent of the soybeans and 89 percent of the corn\u003c/a> grown in the United States.\u003c/p>\n\u003cp>As these products have come to dominate the farm landscape, weeds have also become resistant to Roundup. According to the \u003ca href=\"http://wssa.net/wp-content/uploads/WSSA-Fact-Sheet-on-Superweeds_16-Sep-2014.pdf\">Weed Science Society of America\u003c/a>, “overreliance on herbicides with a single mechanism of action to control certain weeds has led to the selection of weeds resistant to that mechanism of action.” Similarly, incidents of pesticide resistance have also \u003ca href=\"https://www.wsj.com/articles/limits-sought-on-gmo-corn-as-pest-resistance-grows-1425587078\">been on the rise\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116814\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/170410-crispr-2.jpg\" alt=\"Roundup\" width=\"400\" height=\"300\" class=\"size-full wp-image-116814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-375x281.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roundup \u003ccite>( \u003ca href=\"https://www.flickr.com/photos/jeepersmedia/26673445341\">Mike Mozart\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a result, farmers often find themselves on what critics call a \u003ca href=\"http://www.panna.org/gmos-pesticides-profit/pesticide-treadmill\">pesticide treadmill\u003c/a>, where each new form of resistance requires a more powerful solution. Companies have spent the last several years working on seeds with “stacked traits,” which combine two or more genes of interest into a single plant. In the case of Monsanto, that has meant, for instance, \u003ca href=\"https://www.fool.com/investing/2016/09/03/are-you-ready-for-monsantos-1-billion-herbicide-fa.aspx\">breeding seeds\u003c/a> that tolerate both glyphosate and a second herbicide called dicamba.\u003c/p>\n\u003cp>The main difference between gene editing and classical genetic engineering is that the former allows scientists to manipulate the genetic makeup of an organism—by changing or “knocking out” the function of a gene—without introducing genes from other organisms. This last part is key, because it’s often the combination of parts of various organisms—such as genes from bacteria added to corn to create herbicide resistance or genes from an arctic flounder added to strawberries to make them able to withstand cold weather—that has made the public wary of GMOs in their food.\u003c/p>\n\u003cp>But the image of CRISPR/Cas9 and other gene editing tools as an “entirely pristine” technology that rules out all foreign DNA isn’t entirely accurate, says Maywa Montenegro, a Ph.D. candidate in Environmental Science, Policy, and Management at University of California, Berkeley.\u003c/p>\n\u003cp>“They aren’t wrong in saying CRISPR doesn’t need to introduce foreign DNA, but it absolutely can. That’s what it’s very good at,” she said. “But it’s also important for people to understand that you can create huge, impactful changes in a plant’s functioning without introducing anything foreign.” De-activating, or knocking out, a gene function, can significantly change the plants and animals involved.\u003c/p>\n\u003cp>In the case of the \u003ca href=\"http://www.nature.com/nbt/journal/v32/n9/full/nbt.2969.html\">mildew-resistant wheat\u003c/a> developed in China, for instance, scientists were able to introduce “targeted mutations” using CRISPR/Cas9 without inserting new genes. In another example, Cibus, a San Diego-based startup, has produced (and commercialized) an \u003ca href=\"https://www.cibus.com/\">herbicide-resistant canola\u003c/a> using another early gene-editing technique called Rapid Trait Development System (RTDS).\u003c/p>\n\u003cp>The company also \u003ca href=\"http://www.agriculture.com/technology/how-gene-editing-will-change-agriculture\">says\u003c/a> it has other crops, such as herbicide-resistant rice and flax seeds, in the pipeline. DuPont is also working with the Berkeley-based start-up Caribou Biosciences (founded by \u003ca href=\"http://www.dailycal.org/2016/02/18/caribou-biosciences-co-founded-campus-researcher-jennifer-doudna-receives-intellectual-property-rights-crispr-technology/\">Jennifer Doudna\u003c/a>, one of the founders and patent-holders of CRISPR/Cas9 technology) to develop gene-edited, drought-resistant corn and wheat varieties.\u003c/p>\n\u003cp>The most widely discussed food produced using gene editing today is a \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">non-browning mushroom\u003c/a> developed using CRISPR/Cas9 at Pennsylvania State University. The mushroom received a great deal of media attention last spring, when the Penn State scientists received \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">a letter\u003c/a> from the U.S. Department of Agriculture (USDA) informing them that the agency would not be regulating its field testing.\u003c/p>\n\u003cp>At the time, a number of media outlets reported that the mushroom had “\u003ca href=\"http://www.nature.com/news/gene-edited-crispr-mushroom-escapes-us-regulation-1.19754\">escaped regulation\u003c/a>,” suggesting that gene editing was not only remarkably different than tradition genetic engineering in crucial ways, but that it also might be the key to avoiding government oversight. But on both accounts, the reality may be less cut and dried.\u003c/p>\n\u003cp>\u003cstrong>Will Gene-Edited Seeds be Regulated?\u003c/strong>\u003c/p>\n\u003cp>Doug Gurian-Sherman, director of sustainable agriculture and senior scientist for the \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> (CFS), says the letter USDA sent to Penn State about the non-browning mushroom was just one of over 30 that went out at that time in response to requests by a variety of entities working with gene-editing technology.\u003c/p>\n\u003cp>While the USDA did clearly mention the fact that the mushroom didn’t contain any foreign DNA in its response, that wasn’t the only reason it abdicated its regulatory authority. Just as important, it seems, is the fact that the mushroom was not in any way considered a “plant pest.”\u003c/p>\n\u003cp>You see, when it comes to regulating GMO crops, plant pests have been at the heart of the USDA’s regulation approach; all other genetically engineered products fall under the auspices of either the U.S. Food and Drug Administration (FDA) or the Environmental Protection Agency (EPA). (A document from the Pew Charitable Trusts includes a \u003ca href=\"http://www.pewtrusts.org/~/media/legacy/uploadedfiles/wwwpewtrustsorg/reports/food_and_biotechnology/hhsbiotech0901pdf.pdf\">handy chart\u003c/a> detailing which agency is supposed to regulate what types of organisms.)\u003c/p>\n\u003cp>In fact, the \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">letter\u003c/a> sent to Penn State concluded with this sentence: “Please be advised that the white button mushroom variety described in your letter may still be subject to other regulatory authorities such as the FDA or EPA.”\u003c/p>\n\u003cp>So gene editing was by no means the only factor at hand. “As soon as they put genes in from any plant pest they would immediately become regulated by USDA,” said Gurian-Sherman.\u003c/p>\n\u003cp>Of course, exactly how the FDA plans to regulate gene editing is yet to be seen. Since January, the agency has been \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2017-00840.pdf\">seeking public input\u003c/a> on the topic in both medical research and agriculture. One core question at hand is whether gene editing will be considered “genetic engineering.” And at a time when a growing number of consumers want to know exactly what’s in their food—and around \u003ca href=\"http://abcnews.go.com/Technology/story?id=97567&page=1\">90 percent\u003c/a> of Americans say they want to see genetically engineered ingredients in food labeled—this is as much a question of consumer demand as it is a question of regulation.\u003c/p>\n\u003cp>“We already see lots of people who are supportive of genetic engineering, calling [gene editing] ‘advanced breeding,’” said Gurian-Sherman. But, he added, “In terms of most of the legal definitions of genetic engineering that are out there right now, it applies. I think it is a legitimate area for argument whether this is generally safer or not or more acceptable, but they clearly don’t want to label it genetic engineering.”\u003c/p>\n\u003cp>According to Michael Hansen, senior staff scientist at Consumers Union, “the FDA’s documents now \u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm059098.htm\">clearly say\u003c/a> their definition of bioengineering is the same as the \u003ca href=\"http://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/definition%2520of%2520modern%2520biotechnolgy\">definition\u003c/a> of modern biotechnology held by \u003ca href=\"http://www.fao.org/fao-who-codexalimentarius/en/\">Codex Alimentarius\u003c/a>.” That’s the “Food Code” established by the U.N. Food and Agriculture Organization and the World Health Organization. The Codex definition refers to any organism made using “the application of in vitro nucleic acid techniques.” And since gene editing does precisely that, Hansen believes the answer is clear: Gene editing should be seen as genetic engineering.\u003c/p>\n\u003cp>But not everyone agrees. In an \u003ca href=\"http://www.nature.com/ng/journal/v48/n2/full/ng.3505.html\">editorial\u003c/a> last January, for instance, the editors of \u003cem>Nature\u003c/em> endorsed “the principle of transparency in the production of genome-edited crops and livestock…with no further need for regulation or distinction of these goods from the products of traditional breeding.”\u003c/p>\n\u003cp>U.C. Berkeley’s Montenegro describes CRISPR/Cas9 as a kind of Swiss army knife with the potential to be paradigm-shifting. But, she adds that, for that reason, it calls for a lot more scrutiny and regulatory oversight\u003c/p>\n\u003cp>Hansen agrees. Using gene editing, he said, “You can identify a key sequence you want to cut. But wherever that sequence occurs in the genome, you would get a cut. And you will also get a cut at sequences that look similar.”\u003c/p>\n\u003cp>Hansen also points to the fact that scientists have experienced at least some \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/febs.13586/full\">off-target effects\u003c/a> with most gene editing technology to date. He points to the case of an \u003ca href=\"http://www.nature.com/news/hiv-overcomes-crispr-gene-editing-attack-1.19712\">effort to destroy the HIV virus\u003c/a> with CRISPR/Cas9. Although scientists engineered T-cells with CRISPR to recognize and destroy HIV, he said, “it took the HIV just a couple of weeks to evolve resistance to CRISPR.”\u003c/p>\n\u003cp>And in a recent effort to \u003ca href=\"http://arep.med.harvard.edu/pdf/Ostrov_Church_2016.pdf\">artificially synthesize\u003c/a> a new genome for \u003cem>E. coli\u003c/em>, a group of scientists decided not to use gene editing because, they wrote, “these strategies…likely would introduce off-target mutations.”\u003c/p>\n\u003cp>Despite these concerns, CFS’s Gurian-Sherman says there are big questions about how regulatory bodies under the Trump administration will choose to respond to the technology. For one, he says, gene editing could be much harder to test for.\u003c/p>\n\u003cp>“Detecting [transgenic] engineered changes, for a molecular biologist is really, really easy,” he said. But some of these [gene edits] are not going to leave much of a fingerprint, if at all, and they’re going to be very hard to trace,” he said. “So something like the kind of testing the \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO Project\u003c/a> does probably wouldn’t be possible in foods edited with CRISPR.”\u003c/p>\n\u003cp>Ultimately, Monsanto appears to be preparing for the possibility of regulation. When Lux Research, an independent technology research and advisory firm, looked into the Monsanto-Bayer merger in December, they surmised that gene editing was an important part of Monsanto’s appeal to Bayer, but that it was by no means the only technology they’re banking on.\u003c/p>\n\u003cp>“Monsanto’s advantage in the space is that they’re super diverse and they have their hands in all the cookie jars,” said Laura Lee, the author of \u003ca href=\"https://members.luxresearchinc.com/research/report/21808\">Lux’s report\u003c/a>. “So they’d be able to advance traits using CRISPR, or if the regulatory bodies step in and decide to classify CRISPR as genetic modification or put a harmful label on it, they’ll have of other options.”\u003c/p>\n\u003cp>\u003cstrong>“More Accessible” Technology\u003c/strong>\u003c/p>\n\u003cp>While CRISPR and other gene editing tools are seen as more affordable and more efficient, they’re also being touted as more accessible than traditional genetic engineering—and they are already being used in small private laboratories.\u003c/p>\n\u003cp>“We think the fact that this science is accessible to and being explored by many researchers across the public and private sectors is exciting—and will only improve the types of products that will ultimately be accessible to farmers,” said Monsanto’s Tom Adams.\u003c/p>\n\u003cp>Indeed, most traditional genetically engineered traits take years and cost millions to produce (an average of $\u003ca href=\"https://croplife.org/wp-content/uploads/pdf_files/Getting-a-Biotech-Crop-to-Market-Phillips-McDougall-Study.pdf\">136 million\u003c/a> to be exact). So bringing that number down could bring more constituents into the fold, despite the consolidation at the top.\u003c/p>\n\u003cp>But seeds produced this way will still be subject to strict intellectual property fines, says Gurian-Sherman. “[CRISPR] won’t be as controllable by the big companies, but the patenting (or lack thereof) could really be a limiting factor for smaller companies,” he said. Case in point, a non-exclusive license to use CRISPR/Cas9 is valued at \u003ca href=\"https://www.forbes.com/sites/jacobsherkow/2017/02/21/how-much-is-a-crispr-patent-license-worth/#141d34066b77\">$265 million\u003c/a>.\u003c/p>\n\u003cp>Of course, if that license is used to create a handful of seed traits, it could be more than worth the investment for a company like Monsanto—particularly if it can deliver on sought-after traits such as drought tolerance. And it might lead one to deduce that a newly merged company such as Monsanto-Bayer would use gene editing to bring down its overall R&D budget.\u003c/p>\n\u003cp>But that’s not necessarily the case, says Montenegro. In addition to facing pressure from the Trump Administration to spend mightily in the U.S., she points to an economic phenomenon called \u003ca href=\"https://en.wikipedia.org/wiki/Jevons_paradox\">Jevons paradox\u003c/a>, wherein technology makes a process more efficient, but that efficiency ends up leading to increasing demand. (Jevon first observed the phenomenon while observing the coal industry of the 19th Century.)\u003c/p>\n\u003cp>Another important question is whether this more accessible technology will be put to use to create seeds designed for alternative or more sustainable farming systems.\u003c/p>\n\u003cp>Montenegro says she has heard from one plant breeder at the University of Minnesota who was interested in using CRISPR/Cas9 for \u003ca href=\"http://open-pollinated-seeds.org.uk/participatory-plant-breeding/\">participatory plant breeding\u003c/a>—a tactic involving farmers that is often used in the developing world—and to breed plants that could be amenable to diversified organic farming systems. But she says it’s not likely that a wider playing field will change the basic premise of the bulk of the work done using gene-editing technology—which is to engineer seeds used on large-scale industrial farms.\u003c/p>\n\u003cp>“While I don’t want to foreclose the possibility of using CRISPR for agroecology, [companies and institutions] are underinvesting and undercutting basic agroecology research to such a large degree that even the lower-hanging fruit hasn’t yet been picked,” Montenegro said. This “massive asymmetry” makes her doubtful that the technology will help researchers tread new paths when it comes to sustainable practices.\u003c/p>\n\u003cp>Gurian-Sherman is no more optimistic. “There are ways you can breed or adapt crops for sustainable agricultural systems that don’t rely on inputs like fertilizers and pesticides as much,” he said. “You can breed crops that attract natural enemies, or take advantage of the slower release of organic nutrients from cover crops and manure. I can go on and on about traits that are valuable to sustainable farming. But that’s not going to be of interest to these companies because they’re actually antithetical to their business models.”\u003c/p>\n\u003cp>Consumers Union’s Hansen says the current excitement about gene editing reminds him of the very early days or genetic engineering. “In the late 80s and early 90s, they were saying they’d be able to do everything with GE. Thirty years later, all you have is herbicide-tolerant plants and Bt plants. Or that’s the vast majority.”\u003c/p>\n\u003cp>\u003cem>This story was created in partnership with \u003ca href=\"https://itvs.org/\">ITVS\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "116810 https://ww2.kqed.org/bayareabites/?p=116810",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/04/14/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 3177,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 55
},
"modified": 1492181846,
"excerpt": "Gene editing technology is being heralded as a game-changer, but it raises serious questions as five of the Big Six agriculture and chemical companies seek to merge.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Gene editing technology is being heralded as a game-changer, but it raises serious questions as five of the Big Six agriculture and chemical companies seek to merge.",
"title": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Monsanto’s Driverless Car: Is CRISPR Gene Editing Driving Seed Consolidation?",
"datePublished": "2017-04-14T07:57:26-07:00",
"dateModified": "2017-04-14T07:57:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation",
"status": "publish",
"nprByline": "\u003ca href=\"http://civileats.com/author/tgreenaway/\">Twilight Greenaway\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"path": "/bayareabites/116810/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the CEOs of both Monsanto and Bayer met with Donald Trump to talk about their potential merger just three days before the inauguration, they made some \u003ca href=\"https://www.bloomberg.com/politics/articles/2017-01-17/bayer-to-invest-8-billion-and-add-3-000-jobs-trump-aide-says\">big promises\u003c/a>. If the union between the world’s largest seed company and the German multinational chemical, pharmaceutical, and life-sciences company is blessed by antitrust regulators, the companies have pledged to add 3,000 high-tech American jobs and to combine—rather than consolidate and trim—their R&D budgets to the tune of $16 billion over the next six years, or $2.7 billion a year.\u003c/p>\n\u003cp>The two companies have been locked in a dance since May 2016, when Monsanto \u003ca href=\"https://www.wsj.com/articles/monsanto-rejects-bayer-merger-offer-says-its-open-to-talks-1464110057\">rejected\u003c/a> Bayer’s initial $62 billion offer. Then, last fall, the merger reappeared in the news in a noteworthy chain of events.\u003c/p>\n\u003cp>On September 14, Bayer upped its offer to $66 billion and Monsanto accepted, putting a third major seed company merger on the table, beside ChemChina’s \u003ca href=\"https://www.wsj.com/articles/chemchina-offers-more-than-43-billion-for-syngenta-1454480529\">$43 billion takeover\u003c/a> of Syngenta and Dow Chemical’s \u003ca href=\"https://www.bloomberg.com/news/articles/2017-01-24/dupont-earnings-top-estimates-on-sales-of-plastics-to-carmakers\">intended merger\u003c/a> with DuPont. On the day it was announced, the \u003cem>Washington Post\u003c/em> \u003ca href=\"https://www.washingtonpost.com/news/business/wp/2016/09/14/bayer-and-monsanto-merge-in-mega-deal-aimed-at-domi-worlds-food-supply/?utm_term=.70f457ae8a04\">called the Bayer-Monsanto deal\u003c/a> the “mega-deal that could reshape [the] world’s food supply.”\u003c/p>\n\u003cp>Less than a week later, spokespeople for the companies behind all three mergers were asked to \u003ca href=\"https://www.judiciary.senate.gov/meetings/consolidation-and-competition-in-the-us-seed-and-agrochemical-industry\">testify\u003c/a> before the senate judiciary committee, on what senator Chuck Grassley (R-Iowa) called a “\u003ca href=\"http://bigstory.ap.org/article/05fc5120c295442fbc7c0f2a11ce19cd/senate-panel-scrutinize-proposed-bayer-monsanto-merger\">merger tsunami\u003c/a>.” Then, just two days later, Monsanto \u003ca href=\"http://news.monsanto.com/press-release/corporate/monsanto-announces-global-licensing-agreement-broad-institute-key-genome-edi\">announced\u003c/a> it had licensed the rights to use CRISPR/Cas9 gene editing—a technology that has been \u003ca href=\"http://www.newyorker.com/magazine/2015/11/16/the-gene-hackers\">called\u003c/a> the “Model T of genetics” for its power to change the way we live.\u003c/p>\n\u003cp>This rapid-fire timing may have been a coincidence, but it also may be a sign of what’s to come. And it’s just one of many indications that CRISPR/Cas9 and other next-generation gene editing technologies will likely be at the forefront of the seed industry in the years ahead. Some even see gene editing, which is said to be simpler, less expensive, and more consumer-friendly than traditional genetic engineering, as one factor \u003ca href=\"http://www.theepochtimes.com/n3/2162211-why-crispr-is-key-to-massive-agribusiness-consolidations/\">driving\u003c/a> the mergers. And while that’s up for debate, it’s clearly an important part of the strategy for companies looking to control, and profit from, the world’s seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last week the European Union \u003ca href=\"https://www.nytimes.com/2017/04/05/business/syngenta-chemchina-takeover.html?mwrsm=Email&_r=0\">cleared the way\u003c/a> for the ChemChina–Syngenta takeover, suggesting the other two mergers may be imminent. If that happens, the resulting three companies would control nearly 60 percent of global seedstocks (including as much as 80 percent of U.S. corn seeds) and 70 percent of the global pesticide market. And these companies are also making a bid to control much more than seeds and pesticides. Monsanto, for example, is already making a play to control many other facets of modern agriculture—including tools for precision planting and high-tech \u003ca href=\"https://techcrunch.com/2013/10/02/monsanto-acquires-weather-big-data-company-climate-corporation-for-930m/\">weather prediction\u003c/a>.\u003c/p>\n\u003cp>So while much of the \u003ca href=\"http://www.nationalgeographic.com/magazine/2016/08/dna-crispr-gene-editing-science-ethics/\">media coverage\u003c/a> of \u003ca href=\"http://gizmodo.com/everything-you-need-to-know-about-crispr-the-new-tool-1702114381\">gene editing\u003c/a> has pointed to its potential to break molds and change the genetic playing field, when it comes to agriculture, it will likely follow a more familiar path: CRISPR and other similar technology will most likely be used by scientists mainly to continue developing seeds that withstand consistent doses of pesticides on large, industrialized farms.\u003c/p>\n\u003cp>“Monsanto has been conducting research with genome-editing techniques for years, and we are excited to be integrating additional technology from licensing partners in to this body of work,” Tom Adams, biotechnology lead for Monsanto, said in an email. Over the past year, the company has announced several licensing agreements that will allow it to access gene-editing technologies, such as CRISPR/Cas9 and CRISPR-Cpf1 (which is said to be \u003ca href=\"http://www.nature.com/articles/ncomms14406\">more precise\u003c/a>), as well as a tool from Dow AgroScience called EXZACT™ Precision Technology\u003csup>®\u003c/sup> Platform\u003cu>,\u003c/u> among others.\u003c/p>\n\u003cp>Although Adams said this work is still in its early days, he added, “we believe that genome-editing techniques have great potential to improve and unlock capabilities across our leading germplasm and genome libraries to enable a wide variety of improvements across crop systems.” However, he added, “We do not view it as a replacement for plant biotechnology.”\u003c/p>\n\u003cp>\u003cstrong>SEED: The Untold Story will premiere on the PBS series \u003ci>Independent Lens\u003c/i> on \u003cspan class=\"aBn\" tabindex=\"0\" data-term=\"goog_1829742120\">\u003cspan class=\"aQJ\">April 17, 2017 at 10PM\u003c/span>\u003c/span>. \u003ca href=\"http://www.pbs.org/independentlens/films/seed-the-untold-story/\">Learn more\u003c/a>. \u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3ys0fgZ7hmA'\n title='//www.youtube.com/embed/3ys0fgZ7hmA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Gene Editing vs. Genetic Engineering\u003c/strong>\u003c/p>\n\u003cp>Since 1996, Monsanto has released a series of genetically engineered herbicide-resistant seeds, beginning with Roundup Ready soybeans in 1996, and moving on to corn, cotton, sugar beets, canola, and more. Today, Roundup Ready crops account for over \u003ca href=\"https://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx\">94 percent of the soybeans and 89 percent of the corn\u003c/a> grown in the United States.\u003c/p>\n\u003cp>As these products have come to dominate the farm landscape, weeds have also become resistant to Roundup. According to the \u003ca href=\"http://wssa.net/wp-content/uploads/WSSA-Fact-Sheet-on-Superweeds_16-Sep-2014.pdf\">Weed Science Society of America\u003c/a>, “overreliance on herbicides with a single mechanism of action to control certain weeds has led to the selection of weeds resistant to that mechanism of action.” Similarly, incidents of pesticide resistance have also \u003ca href=\"https://www.wsj.com/articles/limits-sought-on-gmo-corn-as-pest-resistance-grows-1425587078\">been on the rise\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116814\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/170410-crispr-2.jpg\" alt=\"Roundup\" width=\"400\" height=\"300\" class=\"size-full wp-image-116814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/170410-crispr-2-375x281.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roundup \u003ccite>( \u003ca href=\"https://www.flickr.com/photos/jeepersmedia/26673445341\">Mike Mozart\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a result, farmers often find themselves on what critics call a \u003ca href=\"http://www.panna.org/gmos-pesticides-profit/pesticide-treadmill\">pesticide treadmill\u003c/a>, where each new form of resistance requires a more powerful solution. Companies have spent the last several years working on seeds with “stacked traits,” which combine two or more genes of interest into a single plant. In the case of Monsanto, that has meant, for instance, \u003ca href=\"https://www.fool.com/investing/2016/09/03/are-you-ready-for-monsantos-1-billion-herbicide-fa.aspx\">breeding seeds\u003c/a> that tolerate both glyphosate and a second herbicide called dicamba.\u003c/p>\n\u003cp>The main difference between gene editing and classical genetic engineering is that the former allows scientists to manipulate the genetic makeup of an organism—by changing or “knocking out” the function of a gene—without introducing genes from other organisms. This last part is key, because it’s often the combination of parts of various organisms—such as genes from bacteria added to corn to create herbicide resistance or genes from an arctic flounder added to strawberries to make them able to withstand cold weather—that has made the public wary of GMOs in their food.\u003c/p>\n\u003cp>But the image of CRISPR/Cas9 and other gene editing tools as an “entirely pristine” technology that rules out all foreign DNA isn’t entirely accurate, says Maywa Montenegro, a Ph.D. candidate in Environmental Science, Policy, and Management at University of California, Berkeley.\u003c/p>\n\u003cp>“They aren’t wrong in saying CRISPR doesn’t need to introduce foreign DNA, but it absolutely can. That’s what it’s very good at,” she said. “But it’s also important for people to understand that you can create huge, impactful changes in a plant’s functioning without introducing anything foreign.” De-activating, or knocking out, a gene function, can significantly change the plants and animals involved.\u003c/p>\n\u003cp>In the case of the \u003ca href=\"http://www.nature.com/nbt/journal/v32/n9/full/nbt.2969.html\">mildew-resistant wheat\u003c/a> developed in China, for instance, scientists were able to introduce “targeted mutations” using CRISPR/Cas9 without inserting new genes. In another example, Cibus, a San Diego-based startup, has produced (and commercialized) an \u003ca href=\"https://www.cibus.com/\">herbicide-resistant canola\u003c/a> using another early gene-editing technique called Rapid Trait Development System (RTDS).\u003c/p>\n\u003cp>The company also \u003ca href=\"http://www.agriculture.com/technology/how-gene-editing-will-change-agriculture\">says\u003c/a> it has other crops, such as herbicide-resistant rice and flax seeds, in the pipeline. DuPont is also working with the Berkeley-based start-up Caribou Biosciences (founded by \u003ca href=\"http://www.dailycal.org/2016/02/18/caribou-biosciences-co-founded-campus-researcher-jennifer-doudna-receives-intellectual-property-rights-crispr-technology/\">Jennifer Doudna\u003c/a>, one of the founders and patent-holders of CRISPR/Cas9 technology) to develop gene-edited, drought-resistant corn and wheat varieties.\u003c/p>\n\u003cp>The most widely discussed food produced using gene editing today is a \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">non-browning mushroom\u003c/a> developed using CRISPR/Cas9 at Pennsylvania State University. The mushroom received a great deal of media attention last spring, when the Penn State scientists received \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">a letter\u003c/a> from the U.S. Department of Agriculture (USDA) informing them that the agency would not be regulating its field testing.\u003c/p>\n\u003cp>At the time, a number of media outlets reported that the mushroom had “\u003ca href=\"http://www.nature.com/news/gene-edited-crispr-mushroom-escapes-us-regulation-1.19754\">escaped regulation\u003c/a>,” suggesting that gene editing was not only remarkably different than tradition genetic engineering in crucial ways, but that it also might be the key to avoiding government oversight. But on both accounts, the reality may be less cut and dried.\u003c/p>\n\u003cp>\u003cstrong>Will Gene-Edited Seeds be Regulated?\u003c/strong>\u003c/p>\n\u003cp>Doug Gurian-Sherman, director of sustainable agriculture and senior scientist for the \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> (CFS), says the letter USDA sent to Penn State about the non-browning mushroom was just one of over 30 that went out at that time in response to requests by a variety of entities working with gene-editing technology.\u003c/p>\n\u003cp>While the USDA did clearly mention the fact that the mushroom didn’t contain any foreign DNA in its response, that wasn’t the only reason it abdicated its regulatory authority. Just as important, it seems, is the fact that the mushroom was not in any way considered a “plant pest.”\u003c/p>\n\u003cp>You see, when it comes to regulating GMO crops, plant pests have been at the heart of the USDA’s regulation approach; all other genetically engineered products fall under the auspices of either the U.S. Food and Drug Administration (FDA) or the Environmental Protection Agency (EPA). (A document from the Pew Charitable Trusts includes a \u003ca href=\"http://www.pewtrusts.org/~/media/legacy/uploadedfiles/wwwpewtrustsorg/reports/food_and_biotechnology/hhsbiotech0901pdf.pdf\">handy chart\u003c/a> detailing which agency is supposed to regulate what types of organisms.)\u003c/p>\n\u003cp>In fact, the \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">letter\u003c/a> sent to Penn State concluded with this sentence: “Please be advised that the white button mushroom variety described in your letter may still be subject to other regulatory authorities such as the FDA or EPA.”\u003c/p>\n\u003cp>So gene editing was by no means the only factor at hand. “As soon as they put genes in from any plant pest they would immediately become regulated by USDA,” said Gurian-Sherman.\u003c/p>\n\u003cp>Of course, exactly how the FDA plans to regulate gene editing is yet to be seen. Since January, the agency has been \u003ca href=\"https://s3.amazonaws.com/public-inspection.federalregister.gov/2017-00840.pdf\">seeking public input\u003c/a> on the topic in both medical research and agriculture. One core question at hand is whether gene editing will be considered “genetic engineering.” And at a time when a growing number of consumers want to know exactly what’s in their food—and around \u003ca href=\"http://abcnews.go.com/Technology/story?id=97567&page=1\">90 percent\u003c/a> of Americans say they want to see genetically engineered ingredients in food labeled—this is as much a question of consumer demand as it is a question of regulation.\u003c/p>\n\u003cp>“We already see lots of people who are supportive of genetic engineering, calling [gene editing] ‘advanced breeding,’” said Gurian-Sherman. But, he added, “In terms of most of the legal definitions of genetic engineering that are out there right now, it applies. I think it is a legitimate area for argument whether this is generally safer or not or more acceptable, but they clearly don’t want to label it genetic engineering.”\u003c/p>\n\u003cp>According to Michael Hansen, senior staff scientist at Consumers Union, “the FDA’s documents now \u003ca href=\"https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm059098.htm\">clearly say\u003c/a> their definition of bioengineering is the same as the \u003ca href=\"http://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/definition%2520of%2520modern%2520biotechnolgy\">definition\u003c/a> of modern biotechnology held by \u003ca href=\"http://www.fao.org/fao-who-codexalimentarius/en/\">Codex Alimentarius\u003c/a>.” That’s the “Food Code” established by the U.N. Food and Agriculture Organization and the World Health Organization. The Codex definition refers to any organism made using “the application of in vitro nucleic acid techniques.” And since gene editing does precisely that, Hansen believes the answer is clear: Gene editing should be seen as genetic engineering.\u003c/p>\n\u003cp>But not everyone agrees. In an \u003ca href=\"http://www.nature.com/ng/journal/v48/n2/full/ng.3505.html\">editorial\u003c/a> last January, for instance, the editors of \u003cem>Nature\u003c/em> endorsed “the principle of transparency in the production of genome-edited crops and livestock…with no further need for regulation or distinction of these goods from the products of traditional breeding.”\u003c/p>\n\u003cp>U.C. Berkeley’s Montenegro describes CRISPR/Cas9 as a kind of Swiss army knife with the potential to be paradigm-shifting. But, she adds that, for that reason, it calls for a lot more scrutiny and regulatory oversight\u003c/p>\n\u003cp>Hansen agrees. Using gene editing, he said, “You can identify a key sequence you want to cut. But wherever that sequence occurs in the genome, you would get a cut. And you will also get a cut at sequences that look similar.”\u003c/p>\n\u003cp>Hansen also points to the fact that scientists have experienced at least some \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/febs.13586/full\">off-target effects\u003c/a> with most gene editing technology to date. He points to the case of an \u003ca href=\"http://www.nature.com/news/hiv-overcomes-crispr-gene-editing-attack-1.19712\">effort to destroy the HIV virus\u003c/a> with CRISPR/Cas9. Although scientists engineered T-cells with CRISPR to recognize and destroy HIV, he said, “it took the HIV just a couple of weeks to evolve resistance to CRISPR.”\u003c/p>\n\u003cp>And in a recent effort to \u003ca href=\"http://arep.med.harvard.edu/pdf/Ostrov_Church_2016.pdf\">artificially synthesize\u003c/a> a new genome for \u003cem>E. coli\u003c/em>, a group of scientists decided not to use gene editing because, they wrote, “these strategies…likely would introduce off-target mutations.”\u003c/p>\n\u003cp>Despite these concerns, CFS’s Gurian-Sherman says there are big questions about how regulatory bodies under the Trump administration will choose to respond to the technology. For one, he says, gene editing could be much harder to test for.\u003c/p>\n\u003cp>“Detecting [transgenic] engineered changes, for a molecular biologist is really, really easy,” he said. But some of these [gene edits] are not going to leave much of a fingerprint, if at all, and they’re going to be very hard to trace,” he said. “So something like the kind of testing the \u003ca href=\"https://www.nongmoproject.org/\">Non-GMO Project\u003c/a> does probably wouldn’t be possible in foods edited with CRISPR.”\u003c/p>\n\u003cp>Ultimately, Monsanto appears to be preparing for the possibility of regulation. When Lux Research, an independent technology research and advisory firm, looked into the Monsanto-Bayer merger in December, they surmised that gene editing was an important part of Monsanto’s appeal to Bayer, but that it was by no means the only technology they’re banking on.\u003c/p>\n\u003cp>“Monsanto’s advantage in the space is that they’re super diverse and they have their hands in all the cookie jars,” said Laura Lee, the author of \u003ca href=\"https://members.luxresearchinc.com/research/report/21808\">Lux’s report\u003c/a>. “So they’d be able to advance traits using CRISPR, or if the regulatory bodies step in and decide to classify CRISPR as genetic modification or put a harmful label on it, they’ll have of other options.”\u003c/p>\n\u003cp>\u003cstrong>“More Accessible” Technology\u003c/strong>\u003c/p>\n\u003cp>While CRISPR and other gene editing tools are seen as more affordable and more efficient, they’re also being touted as more accessible than traditional genetic engineering—and they are already being used in small private laboratories.\u003c/p>\n\u003cp>“We think the fact that this science is accessible to and being explored by many researchers across the public and private sectors is exciting—and will only improve the types of products that will ultimately be accessible to farmers,” said Monsanto’s Tom Adams.\u003c/p>\n\u003cp>Indeed, most traditional genetically engineered traits take years and cost millions to produce (an average of $\u003ca href=\"https://croplife.org/wp-content/uploads/pdf_files/Getting-a-Biotech-Crop-to-Market-Phillips-McDougall-Study.pdf\">136 million\u003c/a> to be exact). So bringing that number down could bring more constituents into the fold, despite the consolidation at the top.\u003c/p>\n\u003cp>But seeds produced this way will still be subject to strict intellectual property fines, says Gurian-Sherman. “[CRISPR] won’t be as controllable by the big companies, but the patenting (or lack thereof) could really be a limiting factor for smaller companies,” he said. Case in point, a non-exclusive license to use CRISPR/Cas9 is valued at \u003ca href=\"https://www.forbes.com/sites/jacobsherkow/2017/02/21/how-much-is-a-crispr-patent-license-worth/#141d34066b77\">$265 million\u003c/a>.\u003c/p>\n\u003cp>Of course, if that license is used to create a handful of seed traits, it could be more than worth the investment for a company like Monsanto—particularly if it can deliver on sought-after traits such as drought tolerance. And it might lead one to deduce that a newly merged company such as Monsanto-Bayer would use gene editing to bring down its overall R&D budget.\u003c/p>\n\u003cp>But that’s not necessarily the case, says Montenegro. In addition to facing pressure from the Trump Administration to spend mightily in the U.S., she points to an economic phenomenon called \u003ca href=\"https://en.wikipedia.org/wiki/Jevons_paradox\">Jevons paradox\u003c/a>, wherein technology makes a process more efficient, but that efficiency ends up leading to increasing demand. (Jevon first observed the phenomenon while observing the coal industry of the 19th Century.)\u003c/p>\n\u003cp>Another important question is whether this more accessible technology will be put to use to create seeds designed for alternative or more sustainable farming systems.\u003c/p>\n\u003cp>Montenegro says she has heard from one plant breeder at the University of Minnesota who was interested in using CRISPR/Cas9 for \u003ca href=\"http://open-pollinated-seeds.org.uk/participatory-plant-breeding/\">participatory plant breeding\u003c/a>—a tactic involving farmers that is often used in the developing world—and to breed plants that could be amenable to diversified organic farming systems. But she says it’s not likely that a wider playing field will change the basic premise of the bulk of the work done using gene-editing technology—which is to engineer seeds used on large-scale industrial farms.\u003c/p>\n\u003cp>“While I don’t want to foreclose the possibility of using CRISPR for agroecology, [companies and institutions] are underinvesting and undercutting basic agroecology research to such a large degree that even the lower-hanging fruit hasn’t yet been picked,” Montenegro said. This “massive asymmetry” makes her doubtful that the technology will help researchers tread new paths when it comes to sustainable practices.\u003c/p>\n\u003cp>Gurian-Sherman is no more optimistic. “There are ways you can breed or adapt crops for sustainable agricultural systems that don’t rely on inputs like fertilizers and pesticides as much,” he said. “You can breed crops that attract natural enemies, or take advantage of the slower release of organic nutrients from cover crops and manure. I can go on and on about traits that are valuable to sustainable farming. But that’s not going to be of interest to these companies because they’re actually antithetical to their business models.”\u003c/p>\n\u003cp>Consumers Union’s Hansen says the current excitement about gene editing reminds him of the very early days or genetic engineering. “In the late 80s and early 90s, they were saying they’d be able to do everything with GE. Thirty years later, all you have is herbicide-tolerant plants and Bt plants. Or that’s the vast majority.”\u003c/p>\n\u003cp>\u003cem>This story was created in partnership with \u003ca href=\"https://itvs.org/\">ITVS\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nTwilight Greenaway is the Managing Editor of Civil Eats. Her articles about food and farming have appeared in The New York Times, NPR.org, The Guardian, TakePart, Modern Farmer, Gastronomica and on Grist, where she served as the food editor from 2011-2012. See more at \u003ca href=\"http://www.twilightgreenaway.com/\">TwilightGreenaway.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/116810/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation",
"authors": [
"byline_bayareabites_116810"
],
"categories": [
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_15412",
"bayareabites_12277",
"bayareabites_10787",
"bayareabites_10773",
"bayareabites_14236",
"bayareabites_15823",
"bayareabites_8523"
],
"featImg": "bayareabites_116813",
"label": "bayareabites"
},
"bayareabites_116681": {
"type": "posts",
"id": "bayareabites_116681",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "116681",
"score": null,
"sort": [
1491845814000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1491845814,
"format": "standard",
"disqusTitle": "When Gluten Is The Villain, Could A Common Virus Be The Trigger?",
"title": "When Gluten Is The Villain, Could A Common Virus Be The Trigger?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A new study raises a novel idea about what might trigger celiac disease, a condition that makes patients unable to tolerate foods containing gluten.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The study suggests that a common virus may be to blame.\u003c/p>\n\u003cp>For people with celiac disease, gluten can wreak havoc on their digestive systems. Their immune systems mistake gluten as a dangerous substance.\u003c/p>\n\u003cp>Scientists have known for a while that genetics predisposes some people to celiac. About 30 percent of Americans carry the genes that make them more susceptible to the disease. And yet, only about \u003ca href=\"https://www.beyondceliac.org/celiac-disease/facts-and-figures/\">one percent of Americans have celiac.\u003c/a>\u003c/p>\n\u003cp>Researchers wondered why not everyone with the risk genes gets the disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The answer is likely complicated, but one theory has emerged. Perhaps a \"viral infection can serve as a trigger to celiac,\" explains Dr. \u003ca href=\"http://www.mmg.pitt.edu/person/terence-s-dermody\">Terence Dermody,\u003c/a> who chairs the Department of Pediatrics at the University of Pittsburgh, and is an author of \u003ca href=\"http://science.sciencemag.org/content/356/6333/44\">the new study\u003c/a> published in \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>He and a team of collaborators, led by Bana Jabri of the University of Chicago, decided to test this in experimental mice. They had been studying reovirus – a common virus that infects most Americans beginning in childhood, yet isn't considered dangerous. The researchers genetically engineered the mice to be more susceptible to celiac disease. Then they exposed \u003cstrong>\u003c/strong>mice to reovirus. \u003cstrong> \u003c/strong>At the same time they also fed gluten to the mice.\u003c/p>\n\u003cp>It turns out their hunch had been right. The mice developed \"an immunological response against gluten that mimics the features of humans with celiac disease,\" Dermody says. The symptoms of celiac disease include diarrhea and other signs of gastrointestinal distress.\u003c/p>\n\u003cp>\"It's all about the timing,\" Dermody says. The idea is that when the virus and gluten are introduced at the same time, the immune system mistakes the gluten-containing food as dangerous.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg\" alt=\"Transmission electron micrograph of a cell infected with reovirus (red). The virus is very common and not considered dangerous. Scientists now think it may have a role to play in triggering celiac disease.\" width=\"1998\" height=\"1498\" class=\"aligncenter size-full wp-image-116683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>But could this be true in humans too?\u003c/p>\n\u003cp>The second phase of the new study suggests an answer\u003cstrong>\u003c/strong>. Dermody and his collaborators analyzed the antibody levels to various viruses in a group of people. They found people who have celiac disease have two- to five-fold higher levels of reovirus-specific antibodies.\u003c/p>\n\u003cp>\"It's a clue that people who have celiac may have been exposed to reovirus before the development of their disease,\" Dermody says. But, he stresses that \"it's just a clue.\"\u003c/p>\n\u003cp>It will take a long time to figure out if there's a causal link between reovirus infections and the onset of celiac disease. Dermody envisions a study involving thousands of children who would be followed for several years. For now, he and his collaborators have some grant funds from the National Institutes of Health to continue their research.\u003c/p>\n\u003cp>The upside of understanding this possible connection is significant, explains Dr. Bana Jabri, of the University of Chicago, who is a co-author of the new study.\u003c/p>\n\u003cp>If it's true that the virus can trigger celiac disease, then young children who carry the risk genes for celiac could be vaccinated against Reovirus. \"It may be useful to start thinking about vaccinating people who are at a high risk of celiac disease against [these] types of viruses,\" she says.\u003c/p>\n\u003cp>Links between viral infection and the development of auto-immune disorders such as celiac disease have been proposed before, \"but this is the first tractable experimental model to tackle this question,\" says \u003ca href=\"http://profiles.utsouthwestern.edu/profile/80210/julie-pfeiffer.html\">Julie Pfeiffer\u003c/a>, an Associate Professor of Microbiology at University of Texas Southwestern, who has followed the research, but is not involved in the new study. Given the interest and the findings, \"more studies in humans are warranted,\" she says.\u003c/p>\n\u003cp>As awareness of celiac disease has grown, so too has the number of people experimenting with gluten-free diets due to concerns about gluten sensitivities. This is evident from the growth in gluten-free food sales and most recently, the introduction\u003ca href=\"https://www.nytimes.com/2017/04/07/education/edlife/gluten-free-dining-halls-at-cornell-and-kent-state.html?_r=0\"> of gluten-free dining halls\u003c/a> on two college campuses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "116681 https://ww2.kqed.org/bayareabites/?p=116681",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/04/10/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 649,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1491845814,
"excerpt": "About 30 percent of Americans are predisposed to celiac disease, but only 1 percent get the disease. A new study finds that a common virus may play a role in determining who gets the disease.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "About 30 percent of Americans are predisposed to celiac disease, but only 1 percent get the disease. A new study finds that a common virus may play a role in determining who gets the disease.",
"title": "When Gluten Is The Villain, Could A Common Virus Be The Trigger? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "When Gluten Is The Villain, Could A Common Virus Be The Trigger?",
"datePublished": "2017-04-10T10:36:54-07:00",
"dateModified": "2017-04-10T10:36:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "when-gluten-is-the-villain-could-a-common-virus-be-the-trigger",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=523002516&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, NPR Food",
"nprStoryDate": "Sat, 08 Apr 2017 07:00:00 -0400",
"nprLastModifiedDate": "Sat, 08 Apr 2017 11:26:32 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/04/08/523002516/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger?ft=nprml&f=523002516",
"nprImageAgency": "Daniel Acker/Bloomberg/Getty Images",
"source": "Health and Nutrition",
"nprStoryId": "523002516",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 08 Apr 2017 07:28:00 -0400",
"path": "/bayareabites/116681/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new study raises a novel idea about what might trigger celiac disease, a condition that makes patients unable to tolerate foods containing gluten.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The study suggests that a common virus may be to blame.\u003c/p>\n\u003cp>For people with celiac disease, gluten can wreak havoc on their digestive systems. Their immune systems mistake gluten as a dangerous substance.\u003c/p>\n\u003cp>Scientists have known for a while that genetics predisposes some people to celiac. About 30 percent of Americans carry the genes that make them more susceptible to the disease. And yet, only about \u003ca href=\"https://www.beyondceliac.org/celiac-disease/facts-and-figures/\">one percent of Americans have celiac.\u003c/a>\u003c/p>\n\u003cp>Researchers wondered why not everyone with the risk genes gets the disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The answer is likely complicated, but one theory has emerged. Perhaps a \"viral infection can serve as a trigger to celiac,\" explains Dr. \u003ca href=\"http://www.mmg.pitt.edu/person/terence-s-dermody\">Terence Dermody,\u003c/a> who chairs the Department of Pediatrics at the University of Pittsburgh, and is an author of \u003ca href=\"http://science.sciencemag.org/content/356/6333/44\">the new study\u003c/a> published in \u003cem>Science\u003c/em>.\u003c/p>\n\u003cp>He and a team of collaborators, led by Bana Jabri of the University of Chicago, decided to test this in experimental mice. They had been studying reovirus – a common virus that infects most Americans beginning in childhood, yet isn't considered dangerous. The researchers genetically engineered the mice to be more susceptible to celiac disease. Then they exposed \u003cstrong>\u003c/strong>mice to reovirus. \u003cstrong> \u003c/strong>At the same time they also fed gluten to the mice.\u003c/p>\n\u003cp>It turns out their hunch had been right. The mice developed \"an immunological response against gluten that mimics the features of humans with celiac disease,\" Dermody says. The symptoms of celiac disease include diarrhea and other signs of gastrointestinal distress.\u003c/p>\n\u003cp>\"It's all about the timing,\" Dermody says. The idea is that when the virus and gluten are introduced at the same time, the immune system mistakes the gluten-containing food as dangerous.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg\" alt=\"Transmission electron micrograph of a cell infected with reovirus (red). The virus is very common and not considered dangerous. Scientists now think it may have a role to play in triggering celiac disease.\" width=\"1998\" height=\"1498\" class=\"aligncenter size-full wp-image-116683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/scisource_jf4603-8df205712197d898a1e42d6699071878e849c996-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>But could this be true in humans too?\u003c/p>\n\u003cp>The second phase of the new study suggests an answer\u003cstrong>\u003c/strong>. Dermody and his collaborators analyzed the antibody levels to various viruses in a group of people. They found people who have celiac disease have two- to five-fold higher levels of reovirus-specific antibodies.\u003c/p>\n\u003cp>\"It's a clue that people who have celiac may have been exposed to reovirus before the development of their disease,\" Dermody says. But, he stresses that \"it's just a clue.\"\u003c/p>\n\u003cp>It will take a long time to figure out if there's a causal link between reovirus infections and the onset of celiac disease. Dermody envisions a study involving thousands of children who would be followed for several years. For now, he and his collaborators have some grant funds from the National Institutes of Health to continue their research.\u003c/p>\n\u003cp>The upside of understanding this possible connection is significant, explains Dr. Bana Jabri, of the University of Chicago, who is a co-author of the new study.\u003c/p>\n\u003cp>If it's true that the virus can trigger celiac disease, then young children who carry the risk genes for celiac could be vaccinated against Reovirus. \"It may be useful to start thinking about vaccinating people who are at a high risk of celiac disease against [these] types of viruses,\" she says.\u003c/p>\n\u003cp>Links between viral infection and the development of auto-immune disorders such as celiac disease have been proposed before, \"but this is the first tractable experimental model to tackle this question,\" says \u003ca href=\"http://profiles.utsouthwestern.edu/profile/80210/julie-pfeiffer.html\">Julie Pfeiffer\u003c/a>, an Associate Professor of Microbiology at University of Texas Southwestern, who has followed the research, but is not involved in the new study. Given the interest and the findings, \"more studies in humans are warranted,\" she says.\u003c/p>\n\u003cp>As awareness of celiac disease has grown, so too has the number of people experimenting with gluten-free diets due to concerns about gluten sensitivities. This is evident from the growth in gluten-free food sales and most recently, the introduction\u003ca href=\"https://www.nytimes.com/2017/04/07/education/edlife/gluten-free-dining-halls-at-cornell-and-kent-state.html?_r=0\"> of gluten-free dining halls\u003c/a> on two college campuses.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/116681/when-gluten-is-the-villain-could-a-common-virus-be-the-trigger",
"authors": [
"byline_bayareabites_116681"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_10343",
"bayareabites_138",
"bayareabites_13325"
],
"featImg": "bayareabites_116682",
"label": "source_bayareabites_116681"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=science": {
"isFetching": false,
"latestQuery": {
"from": 216,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 418,
"relation": "eq"
},
"items": [
"bayareabites_117933",
"bayareabites_117856",
"bayareabites_117784",
"bayareabites_117724",
"bayareabites_117689",
"bayareabites_117566",
"bayareabites_117521",
"bayareabites_117211",
"bayareabites_116904",
"bayareabites_116883",
"bayareabites_116810",
"bayareabites_116681"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_science": {
"isLoading": true
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"source_bayareabites_117933": {
"type": "terms",
"id": "source_bayareabites_117933",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_117784": {
"type": "terms",
"id": "source_bayareabites_117784",
"meta": {
"override": true
},
"name": "TV, Film, Video, Photography",
"link": "https://ww2.kqed.org/bayareabites/category/tv-film-video/",
"isLoading": false
},
"source_bayareabites_117724": {
"type": "terms",
"id": "source_bayareabites_117724",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_117689": {
"type": "terms",
"id": "source_bayareabites_117689",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_117566": {
"type": "terms",
"id": "source_bayareabites_117566",
"meta": {
"override": true
},
"name": "Food Trends and Technology",
"link": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"isLoading": false
},
"source_bayareabites_117211": {
"type": "terms",
"id": "source_bayareabites_117211",
"meta": {
"override": true
},
"name": "Politics, Activism, Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_116681": {
"type": "terms",
"id": "source_bayareabites_116681",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_9017": {
"type": "terms",
"id": "bayareabites_9017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carrots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carrots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3470,
"slug": "carrots",
"isLoading": false,
"link": "/bayareabites/tag/carrots"
},
"bayareabites_15870": {
"type": "terms",
"id": "bayareabites_15870",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15870",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eyesight",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eyesight Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100200,
"slug": "eyesight",
"isLoading": false,
"link": "/bayareabites/tag/eyesight"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_15869": {
"type": "terms",
"id": "bayareabites_15869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rootstocks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rootstocks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100199,
"slug": "rootstocks",
"isLoading": false,
"link": "/bayareabites/tag/rootstocks"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_9874": {
"type": "terms",
"id": "bayareabites_9874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bugs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bugs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4328,
"slug": "bugs",
"isLoading": false,
"link": "/bayareabites/tag/bugs"
},
"bayareabites_10015": {
"type": "terms",
"id": "bayareabites_10015",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10015",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eating insects",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eating insects Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4469,
"slug": "eating-insects",
"isLoading": false,
"link": "/bayareabites/tag/eating-insects"
},
"bayareabites_10360": {
"type": "terms",
"id": "bayareabites_10360",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10360",
"found": true
},
"relationships": {},
"featImg": null,
"name": "entomophagy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "entomophagy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4814,
"slug": "entomophagy",
"isLoading": false,
"link": "/bayareabites/tag/entomophagy"
},
"bayareabites_15866": {
"type": "terms",
"id": "bayareabites_15866",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15866",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF DocFest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF DocFest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100196,
"slug": "sf-docfest",
"isLoading": false,
"link": "/bayareabites/tag/sf-docfest"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_11205": {
"type": "terms",
"id": "bayareabites_11205",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11205",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5664,
"slug": "heart",
"isLoading": false,
"link": "/bayareabites/tag/heart"
},
"bayareabites_11333": {
"type": "terms",
"id": "bayareabites_11333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5792,
"slug": "heart-disease",
"isLoading": false,
"link": "/bayareabites/tag/heart-disease"
},
"bayareabites_11477": {
"type": "terms",
"id": "bayareabites_11477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heart health",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heart health Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5938,
"slug": "heart-health",
"isLoading": false,
"link": "/bayareabites/tag/heart-health"
},
"bayareabites_2203": {
"type": "terms",
"id": "bayareabites_2203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bananas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bananas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1639,
"slug": "bananas",
"isLoading": false,
"link": "/bayareabites/tag/bananas"
},
"bayareabites_10343": {
"type": "terms",
"id": "bayareabites_10343",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10343",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4797,
"slug": "celiac-disease",
"isLoading": false,
"link": "/bayareabites/tag/celiac-disease"
},
"bayareabites_15855": {
"type": "terms",
"id": "bayareabites_15855",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15855",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cloud eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cloud eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100185,
"slug": "cloud-eggs",
"isLoading": false,
"link": "/bayareabites/tag/cloud-eggs"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_10489": {
"type": "terms",
"id": "bayareabites_10489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chinook salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chinook salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4943,
"slug": "chinook-salmon",
"isLoading": false,
"link": "/bayareabites/tag/chinook-salmon"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_10012": {
"type": "terms",
"id": "bayareabites_10012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food fraud",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food fraud Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4466,
"slug": "food-fraud",
"isLoading": false,
"link": "/bayareabites/tag/food-fraud"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_12779": {
"type": "terms",
"id": "bayareabites_12779",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12779",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7242,
"slug": "organic-milk",
"isLoading": false,
"link": "/bayareabites/tag/organic-milk"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_15829": {
"type": "terms",
"id": "bayareabites_15829",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15829",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Aquafaba",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Aquafaba Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100159,
"slug": "aquafaba",
"isLoading": false,
"link": "/bayareabites/tag/aquafaba"
},
"bayareabites_15827": {
"type": "terms",
"id": "bayareabites_15827",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15827",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chlorpyrifos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chlorpyrifos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100157,
"slug": "chlorpyrifos",
"isLoading": false,
"link": "/bayareabites/tag/chlorpyrifos"
},
"bayareabites_11952": {
"type": "terms",
"id": "bayareabites_11952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "EPA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "EPA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6414,
"slug": "epa",
"isLoading": false,
"link": "/bayareabites/tag/epa"
},
"bayareabites_15714": {
"type": "terms",
"id": "bayareabites_15714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "neurotoxin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "neurotoxin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100044,
"slug": "neurotoxin",
"isLoading": false,
"link": "/bayareabites/tag/neurotoxin"
},
"bayareabites_11445": {
"type": "terms",
"id": "bayareabites_11445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesticides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesticides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5905,
"slug": "pesticides",
"isLoading": false,
"link": "/bayareabites/tag/pesticides"
},
"bayareabites_15412": {
"type": "terms",
"id": "bayareabites_15412",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15412",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CRISPR",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CRISPR Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99742,
"slug": "crispr",
"isLoading": false,
"link": "/bayareabites/tag/crispr"
},
"bayareabites_12277": {
"type": "terms",
"id": "bayareabites_12277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetic engineering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetic engineering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6739,
"slug": "genetic-engineering",
"isLoading": false,
"link": "/bayareabites/tag/genetic-engineering"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_10773": {
"type": "terms",
"id": "bayareabites_10773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monsanto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monsanto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5227,
"slug": "monsanto",
"isLoading": false,
"link": "/bayareabites/tag/monsanto"
},
"bayareabites_14236": {
"type": "terms",
"id": "bayareabites_14236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roundup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roundup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8712,
"slug": "roundup",
"isLoading": false,
"link": "/bayareabites/tag/roundup"
},
"bayareabites_15823": {
"type": "terms",
"id": "bayareabites_15823",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15823",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Seed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Seed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100153,
"slug": "seed",
"isLoading": false,
"link": "/bayareabites/tag/seed"
},
"bayareabites_8523": {
"type": "terms",
"id": "bayareabites_8523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seeds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seeds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2976,
"slug": "seeds",
"isLoading": false,
"link": "/bayareabites/tag/seeds"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_13325": {
"type": "terms",
"id": "bayareabites_13325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Virus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Virus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7793,
"slug": "virus",
"isLoading": false,
"link": "/bayareabites/tag/virus"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
