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_109904": {
"type": "attachments",
"id": "bayareabites_109904",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109904",
"found": true
},
"parent": 109903,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-400x257.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 257
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-960x616.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 616
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9.jpg",
"width": 2000,
"height": 1283
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-1440x924.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 924
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-800x513.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 513
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-1920x1232.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1232
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-1180x757.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 757
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-768x493.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 493
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/almondsandbees_enl-6277764d25bc8dfc1a4ae8eb45068b19ce998de9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1465232150,
"modified": 1465232347,
"caption": "Between January and March, beekeepers send millions of hives to California to pollinate almond trees. A sign in this almond orchard warns it is patrolled — a measure to combat rising beehive thefts.",
"description": "Between January and March, beekeepers send millions of hives to California to pollinate almond trees. A sign in this almond orchard warns it is patrolled -- a measure to combat rising beehive thefts",
"title": "Between January and March, beekeepers send millions of hives to California to pollinate almond trees. A sign in this almond orchard warns it is patrolled — a measure to combat rising beehive thefts.",
"credit": "Barbara Rich/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109820": {
"type": "attachments",
"id": "bayareabites_109820",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109820",
"found": true
},
"parent": 109819,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-400x270.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 270
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-960x648.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 648
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c.jpg",
"width": 2000,
"height": 1349
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-1440x971.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 971
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-800x540.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 540
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-1920x1295.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1295
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-1180x796.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 796
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-768x518.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 518
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beijing-you_edited_enl-84eb1d4a334d6af1cbcd2f3ebac8bfcc29ce265c-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1464901416,
"modified": 1464901825,
"caption": "When you've got it, flaunt it: Beards can occur in various chicken breeds. The birds in the middle have them; the ones on the far left and right don't.",
"description": "\u003cstrong>When you've got it, flaunt it:\u003c/strong> Beards can occur in various chicken breeds. The birds in the middle have them; the ones on the far left and right don't.",
"title": "When you've got it, flaunt it: Beards can occur in various chicken breeds. The birds in the middle have them; the ones on the far left and right don't.",
"credit": "Courtesy of Ying Guo",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109672": {
"type": "attachments",
"id": "bayareabites_109672",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109672",
"found": true
},
"parent": 109671,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-400x240.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 240
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-960x576.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 576
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb.jpg",
"width": 2000,
"height": 1200
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1440x864.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 864
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-800x480.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 480
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1920x1152.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1152
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-1180x708.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 708
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-768x461.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 461
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat2_enl-d1e01b48e2ae63ac11c989a1a868bd5cb9aca3eb-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463839638,
"modified": 1463839884,
"caption": "A typical label includes safe cooking instructions. This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.",
"description": "A typical label includes \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>. This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.",
"title": "A typical label includes safe cooking instructions. This label on blade-tenderized beef sold at Costco recommends 160 degrees as the minimum internal temperature, which doesn't require a three-minute rest time.",
"credit": "Lydia Zuraw/KHN for NPR ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109611": {
"type": "attachments",
"id": "bayareabites_109611",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109611",
"found": true
},
"parent": 109610,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 556
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 1335
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg",
"width": 1400,
"height": 1947
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 1113
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1641
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 1068
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463776882,
"modified": 1463777007,
"caption": "Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.",
"description": "Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently",
"title": "Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.",
"credit": "U.S. Food and Drug Administration",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109423": {
"type": "attachments",
"id": "bayareabites_109423",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109423",
"found": true
},
"parent": 109421,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-400x310.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 310
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-960x744.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 744
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast.jpg",
"width": 1704,
"height": 1320
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-1440x1115.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1115
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-800x620.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 620
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-1180x914.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 914
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-768x595.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 595
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/1.-nutbutterandtoast-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463553785,
"modified": 1463606158,
"caption": "Nut butter and toast enjoy fulfilling your evening snack dreams.",
"description": null,
"title": "1. nutbutterandtoast",
"credit": "Lila Volkas",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109415": {
"type": "attachments",
"id": "bayareabites_109415",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109415",
"found": true
},
"parent": 109414,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-400x201.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 201
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-960x483.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 483
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d.jpg",
"width": 1784,
"height": 897
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-1440x724.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 724
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-800x402.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 402
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-1180x593.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 593
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-768x386.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 386
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/monsantocorn_enl-de25c3086f2b445847c7e86ca85cf0374f86aa7d-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1463544703,
"modified": 1463544902,
"caption": "Worker Javier Alcantar tends to corn crops at the Monsanto Co. test field in Woodland, Calif., in 2012.",
"description": "Worker Javier Alcantar tends to corn crops at the Monsanto Co. test field in Woodland, Calif., in 2012.",
"title": "Worker Javier Alcantar tends to corn crops at the Monsanto Co. test field in Woodland, Calif., in 2012.",
"credit": "Noah Berger/Bloomberg via Getty Images ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_109102": {
"type": "attachments",
"id": "bayareabites_109102",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "109102",
"found": true
},
"parent": 109101,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1462490522,
"modified": 1462490930,
"caption": "A sugar beet. This crop supplies about half of America's sugar.",
"description": "A sugar beet. This crop supplies about half of America’s suga",
"title": "A sugar beet. This crop supplies about half of America's sugar.",
"credit": "iStockphoto",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_108616": {
"type": "attachments",
"id": "bayareabites_108616",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "108616",
"found": true
},
"parent": 108615,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da.jpg",
"width": 2000,
"height": 1334
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-1920x1281.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1281
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/wholemilk_enl-b087f8c70f0fc85139cca28a158910110a3957da-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1461011166,
"modified": 1461011264,
"caption": "There's a growing body of evidence challenging the notion that low-fat dairy is best.",
"description": "There's a growing body of evidence challenging the notion that low-fat dairy is best.",
"title": "There's a growing body of evidence challenging the notion that low-fat dairy is best.",
"credit": "Simon Dawson/Bloomberg via Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_108295": {
"type": "attachments",
"id": "bayareabites_108295",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "108295",
"found": true
},
"parent": 108294,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c.jpg",
"width": 2000,
"height": 1331
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-1440x958.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 958
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-1920x1278.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1278
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-1180x785.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 785
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/04/foodfraud_enl-b67f54921c2a663e3c5857d50ecc0a5e732a7c5c-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1459822103,
"modified": 1459822279,
"caption": "Food fraud is a common issue all over the world. Inspectors of veterinary services and fraud inspect seafood products at the Rungis international market, located near Paris.",
"description": "Food fraud is a common issue all over the world. Inspectors of veterinary services and fraud inspect seafood products at the Rungis international market, located near Pari",
"title": "Food fraud is a common issue all over the world. Inspectors of veterinary services and fraud inspect seafood products at the Rungis international market, located near Paris.",
"credit": "Martin Bureau/AFP/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_107944": {
"type": "attachments",
"id": "bayareabites_107944",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "107944",
"found": true
},
"parent": 107943,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59.jpg",
"width": 1279,
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-1_edited-00732015e805c5d205d48d8020d5dbe6ea47ef59-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1458753163,
"modified": 1458756872,
"caption": "Earlier this year, beekeeper Brian Hiatt had millions bees working to pollinating almond trees across California.",
"description": "Earlier this year, beekeeper Brian Hiatt had millions bees working to pollinating almond trees across California.",
"title": "Earlier this year, beekeeper Brian Hiatt had millions bees working to pollinating almond trees across California.",
"credit": "Ezra David Romero/Valley Public Radio ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_107848": {
"type": "attachments",
"id": "bayareabites_107848",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "107848",
"found": true
},
"parent": 107847,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9.jpg",
"width": 2000,
"height": 1331
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-1440x958.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 958
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-800x532.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 532
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-1920x1278.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1278
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-1180x785.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 785
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/winegrapes_enl-24abb0a710e60f262997757c40bf35da573ab4f9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1458587647,
"modified": 1458587781,
"caption": "A worker cuts a cluster of grapes in the Burgundy region of France during the harvest period. Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.",
"description": "A worker cuts a cluster of grapes in the Burgundy region of France during the harvest period. Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyard",
"title": "A worker cuts a cluster of grapes in the Burgundy region of France during the harvest period. Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.",
"credit": "Jeff Pachoud/AFP/Getty Images ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_107743": {
"type": "attachments",
"id": "bayareabites_107743",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "107743",
"found": true
},
"parent": 107742,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/potedibles_enl-e901399665c4ad48787f1e5f0500c1a1bd8c8489-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1458230898,
"modified": 1458231004,
"caption": "Different types of THC-infused confections are left on display at Amazon Organics, a pot dispensary in Eugene, Ore.",
"description": "Different types of THC-infused confections are left on display at Amazon Organics, a pot dispensary in Eugene, Ore.",
"title": "Different types of THC-infused confections are left on display at Amazon Organics, a pot dispensary in Eugene, Ore.",
"credit": "Ryan Kang/AP ",
"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_109903": {
"type": "authors",
"id": "byline_bayareabites_109903",
"meta": {
"override": true
},
"slug": "byline_bayareabites_109903",
"name": "Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_109819": {
"type": "authors",
"id": "byline_bayareabites_109819",
"meta": {
"override": true
},
"slug": "byline_bayareabites_109819",
"name": "Madeline K. Sofia, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_109671": {
"type": "authors",
"id": "byline_bayareabites_109671",
"meta": {
"override": true
},
"slug": "byline_bayareabites_109671",
"name": "Lydia Zuraw, Kaiser Health News at NPR Food",
"isLoading": false
},
"byline_bayareabites_109610": {
"type": "authors",
"id": "byline_bayareabites_109610",
"meta": {
"override": true
},
"slug": "byline_bayareabites_109610",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_109414": {
"type": "authors",
"id": "byline_bayareabites_109414",
"meta": {
"override": true
},
"slug": "byline_bayareabites_109414",
"name": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_109101": {
"type": "authors",
"id": "byline_bayareabites_109101",
"meta": {
"override": true
},
"slug": "byline_bayareabites_109101",
"name": "Dan Charles, NPR Food",
"isLoading": false
},
"byline_bayareabites_108615": {
"type": "authors",
"id": "byline_bayareabites_108615",
"meta": {
"override": true
},
"slug": "byline_bayareabites_108615",
"name": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_107943": {
"type": "authors",
"id": "byline_bayareabites_107943",
"meta": {
"override": true
},
"slug": "byline_bayareabites_107943",
"name": "Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food",
"isLoading": false
},
"byline_bayareabites_107847": {
"type": "authors",
"id": "byline_bayareabites_107847",
"meta": {
"override": true
},
"slug": "byline_bayareabites_107847",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_107742": {
"type": "authors",
"id": "byline_bayareabites_107742",
"meta": {
"override": true
},
"slug": "byline_bayareabites_107742",
"name": "Maanvi Singh, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
},
"lilavolkas": {
"type": "authors",
"id": "5404",
"meta": {
"index": "authors_1716337520",
"id": "5404",
"found": true
},
"name": "Lila Volkas",
"firstName": "Lila",
"lastName": "Volkas",
"slug": "lilavolkas",
"email": "lilavolkas@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Lila Volkas | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lilavolkas"
}
},
"pagesReducer": {
"bayareabites_category_science": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"score": 10.847641
},
"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": 26
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=science",
"seeMore": false,
"paginated": true,
"page": 26
}
},
{
"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_109903": {
"type": "posts",
"id": "bayareabites_109903",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109903",
"score": null,
"sort": [
1465232869000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1465232869,
"format": "standard",
"disqusTitle": "Beekeepers Feel The Sting Of Hives Stolen In California",
"title": "Beekeepers Feel The Sting Of Hives Stolen In California",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "109903 http://ww2.kqed.org/bayareabites/?p=109903",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/06/beekeepers-feel-the-sting-of-hives-stolen-in-california/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 801,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1465232869,
"excerpt": "Beekeepers make money renting out hives to pollinate crops. But in California, thefts are on the rise. That's led to a hive shortage that is driving up demand, costs — and more thefts.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Beekeepers make money renting out hives to pollinate crops. But in California, thefts are on the rise. That's led to a hive shortage that is driving up demand, costs — and more thefts.",
"title": "Beekeepers Feel The Sting Of Hives Stolen In California | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beekeepers Feel The Sting Of Hives Stolen In California",
"datePublished": "2016-06-06T10:07:49-07:00",
"dateModified": "2016-06-06T10:07:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beekeepers-feel-the-sting-of-hives-stolen-in-california",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=480192314&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 06 Jun 2016 09:54:00 -0400",
"nprLastModifiedDate": "Mon, 06 Jun 2016 11:11:48 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/06/06/480192314/beekeepers-feel-the-sting-of-stolen-hives?ft=nprml&f=480192314",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Barbara Rich",
"nprStoryId": "480192314",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 06 Jun 2016 09:55:00 -0400",
"path": "/bayareabites/109903/beekeepers-feel-the-sting-of-hives-stolen-in-california",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Between December and March, beekeepers send millions of hives to California to pollinate almond trees. Not all of the hives make it back home.\u003c/p>\n\u003cp>\"The number of beehive thefts is increasing,\" explains Jay Freeman, a detective with the Butte County Sheriff's Office.\u003c/p>\n\u003cp>In California, 1,734 hives were stolen during peak almond pollination season in 2016. In Butte County alone, the number of stolen hives jumped from 200 in 2015 to 400 this year, according to Freeman.\u003c/p>\n\u003cp>Denise Qualls, a California bee broker who arranges contracts between beekeepers and almond growers, isn't surprised that beehive thefts are on the rise.\u003c/p>\n\u003cp>It takes more than 2 million beehives to pollinate California almonds. Currently, beekeepers are paid $200 per hive for pollination services (compared with $130 per hive in 2010).\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 complicate matters, bee brokers who arrange contracts between beekeepers and almond growers are discovering that there are not enough beehives to go around, driving up demand, rental costs — and thefts.\u003c/p>\n\u003cp>Because of the expertise required to steal hives, the general consensus is that beekeepers are behind the heists.\u003c/p>\n\u003cp>\"Beekeepers have the knowledge and equipment to go in and take the hives and the market to profit from them,\" Qualls says.\u003c/p>\n\u003cp>Thieves targeting hives to rent during pollination season are not making off with one or two hives. In Butte County, several large-scale hive thefts occurred this year, with reports ranging from 64 to 200 hives swiped at a time.\u003c/p>\n\u003cp>\"Almond orchards are in rural areas with acres of trees, few homesteads and almost no surveillance,\" says Qualls, president and CEO of Pollination Connection. \"It's hard to monitor the hives.\"\u003c/p>\n\u003cp>Most hives are unmarked, making it impossible to identify hives that might be stolen. Beekeepers who do brand each of their hives with the names and numbers of their apiaries often fall victim to creative thieves who remove the frames (the guts of the hive that are covered with bees and laden with honey) and put them in new, unmarked hive bodies.\u003c/p>\n\u003cp>\"Thieves are going after easily accessible hives and unmarked hives,\" says Freeman. \"Someone who knows how to handle them can move 200 hives in a matter of minutes.\"\u003c/p>\n\u003cp>Because stolen hives are hard to detect, it's difficult for law enforcement to catch and prosecute thieves and return hives to beekeepers. When thieves are caught, the penalties are harsh.\u003c/p>\n\u003cp>Last week, a beekeeper stood trial for the theft of 64 hives that he pilfered from Butte County and rented to an almond grower (through a bee broker) in a neighboring county. At the trial for the February crime, he was convicted of grand theft of an animal — a felony in California — and sentenced to 90 days in county jail and three years' probation.\u003c/p>\n\u003cp>Insurance policies are cost prohibitive, according to Freeman, and few beekeepers are reimbursed for their losses. To combat bee theft, some beekeepers are putting GPS units in their hives. And some growers are hiring guards to patrol almond orchards overnight.\u003c/p>\n\u003cp>\"For the growers, this is their entire livelihood,\" Qualls says. \"If someone steals their bees, it hurts their crops.\"\u003c/p>\n\u003cp>It's not just large-scale apiaries and California almond growers feeling the sting.\u003c/p>\n\u003cp>In April, 184 hives valued at CA$200,000 were stolen in Quebec. Three hives were pinched from the garden at a dental office in Greenville, S.C., in February. And thieves made off with two hives from a clover field in Des Moines, Iowa, in May.\u003c/p>\n\u003cp>The Iowa theft was caught on a surveillance camera. The thieves pulled up in a pickup truck and loaded up the hives. None of the beehives, which belonged to the Iowa Honey Co., were branded, according to its owner, Rob Taylor.\u003c/p>\n\u003cp>Taylor, a beekeeper and member of the U.S. House of Representatives, lost the honey and equipment and spent more than $500 on replacements.\u003c/p>\n\u003cp>\"If someone steals the hives, they have no upfront costs,\" he says. \"Any honey they pull off at the end of the season is pure profit; they are short-cutting the system.\"\u003c/p>\n\u003cp>The sheriff who took the report said he'd never heard of a beehive theft before. When news of the stolen hives hit the local media, three more Iowa beekeepers came forward with similar reports.\u003c/p>\n\u003cp>Taylor hopes the surveillance footage will help local law enforcement catch the thieves and recover the stolen hives. In the meantime, he's branded the 17 additional hives he maintains in locations throughout Des Moines and installed GPS tracking systems in each one in case his hives are targeted again.\u003c/p>\n\u003cp>\"Who would have thought in the 21st century we'd have to worry about bee rustlers?\" he ponders.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jodi Helmer is a North Carolina journalist and beekeeper who frequently writes about food and farming.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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/109903/beekeepers-feel-the-sting-of-hives-stolen-in-california",
"authors": [
"byline_bayareabites_109903"
],
"categories": [
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_15491",
"bayareabites_875",
"bayareabites_250",
"bayareabites_15492"
],
"featImg": "bayareabites_109904",
"label": "bayareabites"
},
"bayareabites_109819": {
"type": "posts",
"id": "bayareabites_109819",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109819",
"score": null,
"sort": [
1464902836000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1464902836,
"format": "standard",
"disqusTitle": "Solved: The Mystery Of The Bearded Chickens",
"title": "Solved: The Mystery Of The Bearded Chickens",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Move over, human hipsters, you're not the only ones growing outrageous facial hair.\u003c/p>\n\u003cp>For years, farmers have noticed that some chickens have tufts of elongated feathers around their face and beak, making it appear like they had grown a beard. The cause of the feather beards was a mystery. Now, thanks to scientists in China, the mystery of the bearded chicken has been solved.\u003c/p>\n\u003cp>The answer appears in a study \u003ca href=\"http://dx.plos.org/10.1371/journal.pgen.1006071\">published\u003c/a> in \u003cem>PLOS genetics\u003c/em> on Thursday. Chinese scientists compared the DNA of bearded chickens to nonbearded chickens. The results led them to investigate a gene, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1891803/\">HOXB8\u003c/a>. Bearded chickens had multiple copies of HOXB8 and surrounding genes. Nonbearded chickens only had one copy of HOXB8.\u003c/p>\n\u003cfigure id=\"attachment_109826\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix.jpg\" alt=\"No beard. Beard. Beard. Next!\" width=\"800\" height=\"287\" class=\"size-full wp-image-109826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-400x144.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-768x276.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No beard. Beard. Beard. Next! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"bearded-chix2\" width=\"800\" height=\"382\" class=\"alignright size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>After they found the gene duplication, the scientists wanted to know about the activity (called \u003ca href=\"http://www.news-medical.net/life-sciences/What-is-Gene-Expression.aspx\">gene expression\u003c/a>) of HOXB8. Genes can be controlled like volume on a radio. The gene can be turned up, blasting loudly, or played at barely a whisper. The scientists took skin samples from around the faces of chickens to determine whether the HOXB8 gene was being \"turned up\" more in bearded chickens than in normal chickens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In chickens of all ages tested, the HOXB8 gene was highly expressed in the facial skin of bearded chickens, but not on at all in the facial skin of nonbearded chickens. In other words, the gene was being played loudly in the bearded chickens, but was silent in the normal chickens.\u003c/p>\n\u003cp>As of now, the scientists don't believe that beards provide the chickens with any evolutionary advantage. Although the researchers can only speculate why these genetic differences came about, they are most likely due to thousands of years of domestication and breeding practices. As you can see for yourself, these bearded birds are certainly something to behold. (Lady chickens, too!) Maybe breeders selected them for that very reason, the authors suggest.\u003c/p>\n\u003cfigure id=\"attachment_109827\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"So sassy!\" width=\"800\" height=\"382\" class=\"size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">So sassy! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the study's authors, Ying Guo, is a geneticist at the China Agricultural University. Guo writes in an email to The Salt, \"We have no knowledge of the exact time when [beards] formed. But we believe that it has hundreds of years of history.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other words, chickens have been growing beards way before it was cool.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "109819 http://ww2.kqed.org/bayareabites/?p=109819",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/02/solved-the-mystery-of-the-bearded-chickens/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 387,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1464903091,
"excerpt": "Hip humans aren't the only ones growing outrageous facial hair. Some chickens do, too. And now, geneticists in China have discovered the cause.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hip humans aren't the only ones growing outrageous facial hair. Some chickens do, too. And now, geneticists in China have discovered the cause.",
"title": "Solved: The Mystery Of The Bearded Chickens | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Solved: The Mystery Of The Bearded Chickens",
"datePublished": "2016-06-02T14:27:16-07:00",
"dateModified": "2016-06-02T14:31:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "solved-the-mystery-of-the-bearded-chickens",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=480192692&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Madeline K. Sofia, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 02 Jun 2016 14:06:00 -0400",
"nprLastModifiedDate": "Thu, 02 Jun 2016 15:49:12 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/06/02/480192692/solved-the-mystery-of-the-bearded-chickens?ft=nprml&f=480192692",
"nprImageAgency": "Courtesy of Ying Guo",
"nprStoryId": "480192692",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 02 Jun 2016 15:49:00 -0400",
"path": "/bayareabites/109819/solved-the-mystery-of-the-bearded-chickens",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, human hipsters, you're not the only ones growing outrageous facial hair.\u003c/p>\n\u003cp>For years, farmers have noticed that some chickens have tufts of elongated feathers around their face and beak, making it appear like they had grown a beard. The cause of the feather beards was a mystery. Now, thanks to scientists in China, the mystery of the bearded chicken has been solved.\u003c/p>\n\u003cp>The answer appears in a study \u003ca href=\"http://dx.plos.org/10.1371/journal.pgen.1006071\">published\u003c/a> in \u003cem>PLOS genetics\u003c/em> on Thursday. Chinese scientists compared the DNA of bearded chickens to nonbearded chickens. The results led them to investigate a gene, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1891803/\">HOXB8\u003c/a>. Bearded chickens had multiple copies of HOXB8 and surrounding genes. Nonbearded chickens only had one copy of HOXB8.\u003c/p>\n\u003cfigure id=\"attachment_109826\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix.jpg\" alt=\"No beard. Beard. Beard. Next!\" width=\"800\" height=\"287\" class=\"size-full wp-image-109826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-400x144.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix-768x276.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">No beard. Beard. Beard. Next! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"bearded-chix2\" width=\"800\" height=\"382\" class=\"alignright size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>After they found the gene duplication, the scientists wanted to know about the activity (called \u003ca href=\"http://www.news-medical.net/life-sciences/What-is-Gene-Expression.aspx\">gene expression\u003c/a>) of HOXB8. Genes can be controlled like volume on a radio. The gene can be turned up, blasting loudly, or played at barely a whisper. The scientists took skin samples from around the faces of chickens to determine whether the HOXB8 gene was being \"turned up\" more in bearded chickens than in normal chickens.\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>In chickens of all ages tested, the HOXB8 gene was highly expressed in the facial skin of bearded chickens, but not on at all in the facial skin of nonbearded chickens. In other words, the gene was being played loudly in the bearded chickens, but was silent in the normal chickens.\u003c/p>\n\u003cp>As of now, the scientists don't believe that beards provide the chickens with any evolutionary advantage. Although the researchers can only speculate why these genetic differences came about, they are most likely due to thousands of years of domestication and breeding practices. As you can see for yourself, these bearded birds are certainly something to behold. (Lady chickens, too!) Maybe breeders selected them for that very reason, the authors suggest.\u003c/p>\n\u003cfigure id=\"attachment_109827\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/bearded-chix2.jpg\" alt=\"So sassy!\" width=\"800\" height=\"382\" class=\"size-full wp-image-109827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-400x191.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/bearded-chix2-768x367.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">So sassy! \u003ccite>(Courtesy of Ying Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the study's authors, Ying Guo, is a geneticist at the China Agricultural University. Guo writes in an email to The Salt, \"We have no knowledge of the exact time when [beards] formed. But we believe that it has hundreds of years of history.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other words, chickens have been growing beards way before it was cool.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \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/109819/solved-the-mystery-of-the-bearded-chickens",
"authors": [
"byline_bayareabites_109819"
],
"categories": [
"bayareabites_358"
],
"tags": [
"bayareabites_15489",
"bayareabites_621",
"bayareabites_12139",
"bayareabites_11318"
],
"featImg": "bayareabites_109820",
"label": "bayareabites"
},
"bayareabites_109671": {
"type": "posts",
"id": "bayareabites_109671",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109671",
"score": null,
"sort": [
1463841087000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1463841087,
"format": "standard",
"disqusTitle": "New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions",
"title": "New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "109671 http://ww2.kqed.org/bayareabites/?p=109671",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/21/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 632,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1463841199,
"excerpt": "Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mechanically tenderized meat — which has been punctured with needles to break down the muscle fibers and make it easier to chew — has a greater chance of being contaminated and making you sick.",
"title": "New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Labels Warn That Mechanically Tenderized Meat Needs Extra Precautions",
"datePublished": "2016-05-21T07:31:27-07:00",
"dateModified": "2016-05-21T07:33:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=478859242&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Lydia Zuraw, Kaiser Health News at NPR Food",
"nprStoryDate": "Fri, 20 May 2016 15:25:00 -0400",
"nprLastModifiedDate": "Fri, 20 May 2016 16:39:50 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous?ft=nprml&f=478859242",
"nprImageAgency": "Lydia Zuraw/KHN for NPR",
"source": "Labeling and Food Safety",
"nprStoryId": "478859242",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 20 May 2016 16:39:00 -0400",
"path": "/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new label on some of the steaks in your grocery store highlights a production process you may never have heard of: mechanical tenderizing.\u003c/p>\n\u003cp>This means the beef has been punctured with blades or needles to break down the muscle fibers and make it easier to chew. But it also means the meat has a greater chance of being contaminated and making you sick.\u003c/p>\n\u003cp>The labels are a requirement from the U.S. Department of Agriculture that went into effect this week.\u003c/p>\n\u003cp>\"Blade tenderized,\" that label might read, followed by \u003ca href=\"http://www.fsis.usda.gov/wps/wcm/connect/606919b6-5192-40bd-a32b-99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES\">safe cooking instructions\u003c/a>: \"Cook until steak reaches an internal temperature of 145 F as measured by a food thermometer and allow to rest for three minutes.\" (Other labels might simply recommend cooking to 160 degrees, which doesn't require a three-minute rest time.)\u003c/p>\n\u003cp>Why do you need to be so careful about how you cook tenderized meat?\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>If pathogens like \u003cem>E. coli\u003c/em> or salmonella happen to be on the surface of the steak, tenderizing can transfer those bacteria from the surface to the inside. Since the inside takes longer to cook and is more likely to be undercooked, bacteria have a higher chance for survival there.\u003c/p>\n\u003cp>And without a label, you can't tell if you need to be especially careful with your steak.\u003c/p>\n\u003cfigure id=\"attachment_109673\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg\" alt=\"Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks.\" width=\"2000\" height=\"1200\" class=\"size-full wp-image-109673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-400x240.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1440x864.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-1180x708.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/tenderizedmeat_enl-20065f8473d9a2e207c306f820755b56d206be91-960x576.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Before labeling became a requirement, the grocery giant Costco voluntarily began labeling its mechanically tenderized beef in 2012, after an E. coli outbreak in Canada was linked to its blade-tenderized steaks. \u003ccite>(Lydia Zuraw/KHN for NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It doesn't look any different,\" says a spokesman for USDA's Food Safety and Inspection Service. \"It's not filled with [visible] holes from the needle piercings.\"\u003c/p>\n\u003cp>Mechanical tenderizing is not uncommon: Approximately 2.7 billion pounds, or about 11 percent, of the beef labeled for sale has been mechanically tenderized, according to FSIS. The new labels will affect an estimated 6.2 billion servings of steaks and roasts every year.\u003c/p>\n\u003cp>And it's not unheard of for tenderized beef to be linked to food poisoning: The U.S. Centers for Disease Control and Prevention has tracked six outbreaks of foodborne illness since 2000 that were linked to mechanically tenderized beef products prepared in restaurants and consumers' homes.\u003c/p>\n\u003cp>In 2009, 21 people in 16 states were infected with the most common strain of dangerous \u003cem>E. coli,\u003c/em> called O157. Nine had to be hospitalized, and one victim developed \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/000510.htm\">hemolytic uremic syndrome\u003c/a>, a potentially fatal kidney disease. USDA food safety officials connected the illnesses to blade-tenderized steaks from \u003ca href=\"http://www.cdc.gov/ecoli/2010/national-steak-poultry-1-6-10.html\">National Steak and Poultry\u003c/a>, and the company \u003ca href=\"http://1.usa.gov/1WC2pR5\">recalled\u003c/a> 248,000 pounds of beef products.\u003c/p>\n\u003cp>\"We need to improve how we tell consumers and the food service workers about the particular risks that would be involved in cooking it so that they can reduce the risk of illness,\" says Patricia Buck, co-founder and executive director of the \u003ca href=\"http://foodborneillness.org/who-we-are.html\">Center for Foodborne Illness Research & Prevention\u003c/a>, a nonprofit advocacy group.\u003c/p>\n\u003cp>Buck, who has been pushing for the labeling rule since 2009, says she's \"very excited\" to see it happening. \"I think it's an important step in the direction we need to go.\"\u003c/p>\n\u003cp>Even before the label became a requirement, Costco had been voluntarily labeling its meat. According to \u003ca href=\"http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the grocery giant began labeling its mechanically tenderized beef in 2012 after an \u003cem>E. coli\u003c/em> outbreak in Canada was linked to its blade-tenderized steaks.\u003c/p>\n\u003cp>Consumer advocate Buck lost her toddler grandson to an \u003cem>E. coli\u003c/em> O157 infection in 2001. \"I don't like scaring people,\" she says, \"but on the other hand, people don't really know that these can be really deadly pathogens.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kaiser Health News is an editorially independent news service that is part of the nonpartisan Henry J. Kaiser Family Foundation.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> Copyright 2016 \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109671/new-labels-warn-that-mechanically-tenderized-meat-needs-extra-precautions",
"authors": [
"byline_bayareabites_109671"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_12555",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_4289",
"bayareabites_11544",
"bayareabites_10774",
"bayareabites_243",
"bayareabites_753",
"bayareabites_15472",
"bayareabites_11808"
],
"featImg": "bayareabites_109672",
"label": "source_bayareabites_109671"
},
"bayareabites_109610": {
"type": "posts",
"id": "bayareabites_109610",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109610",
"score": null,
"sort": [
1463777257000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1463777257,
"format": "aside",
"disqusTitle": "The 'Added Sugar' Label Is Coming To A Packaged Food Near You",
"title": "The 'Added Sugar' Label Is Coming To A Packaged Food Near You",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "109610 http://ww2.kqed.org/bayareabites/?p=109610",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/20/the-added-sugar-label-is-coming-to-a-packaged-food-near-you/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 378,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1463777257,
"excerpt": "The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Food and Drug Administration has brushed aside industry objections and will require food labels to disclose how much sugar has been added to packaged food.",
"title": "The 'Added Sugar' Label Is Coming To A Packaged Food Near You | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The 'Added Sugar' Label Is Coming To A Packaged Food Near You",
"datePublished": "2016-05-20T13:47:37-07:00",
"dateModified": "2016-05-20T13:47:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-added-sugar-label-is-coming-to-a-packaged-food-near-you",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprApiLink": "http://api.npr.org/query?id=478837157&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Fri, 20 May 2016 13:19:00 -0400",
"nprLastModifiedDate": "Fri, 20 May 2016 13:44:41 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/05/20/478837157/the-added-sugar-label-is-coming-to-a-packaged-food-near-you?ft=nprml&f=478837157",
"nprImageAgency": "U.S. Food and Drug Administration",
"source": "Health & Nutrition",
"nprStoryId": "478837157",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 20 May 2016 13:44:00 -0400",
"path": "/bayareabites/109610/the-added-sugar-label-is-coming-to-a-packaged-food-near-you",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_109611\" class=\"wp-caption alignleft\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg\" alt=\"Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently.\" width=\"400\" height=\"556\" class=\"size-thumbnail wp-image-109611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-400x556.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-800x1113.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-768x1068.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-1180x1641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33-960x1335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/nutritionlabeledited_enl-beb4ae535f5fd5a3395b1586dff2d12a38fd5b33.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Coming soon: The redesigned nutrition facts label will highlight added sugars in food. The label also will display calories per serving, and serving size, more prominently. \u003ccite>(U.S. Food and Drug Administration)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new, redesigned \"Nutrition Facts\" label is coming. The Food and Drug Administration has \u003ca href=\"http://blogs.fda.gov/fdavoice/index.php/2016/05/unveiling-the-new-nutrition-facts-label/\">announced\u003c/a> that the new label will be required on most packaged food by July.\u003c/p>\n\u003cp>The big change: The label will have a separate line showing how much sugar has been added to each food. The amount of \"added sugar\" will be expressed in grams and as a percentage of a \"Daily Value\" — an amount of sugar consumption that nutritionists think would be reasonable as part of a daily 2,000-calorie diet. The label also will display calories per serving, and serving size, more prominently.\u003c/p>\n\u003cp>As one example, a 20-ounce bottle of Coke could show 65 grams of added sugar, representing 130 percent of a recommended daily intake.\u003c/p>\n\u003cp>The change reflects increasing concern about the amount of sugar that Americans consume, and the amount of sugar that's added to common foods.\u003c/p>\n\u003cp>Several advocacy groups cheered the FDA's move. Michael Jacobson, founder of the Center for Science in the Public Interest, released a \u003ca href=\"http://www.cspinet.org/new/201605201.html\">statement\u003c/a> saying that the new labels will allow consumers to make more informed choices and \"should also spur food manufacturers to add less sugar to their products.\"\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 FDA \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/24/425908798/no-more-hidden-sugar-fda-proposes-new-label-rule\">proposed\u003c/a> including \"added sugar\" on the label last summer, and many food companies, such as \u003ca href=\"https://assets.documentcloud.org/documents/1692004/general-mills-nutrition-labeling-comments.pdf\">General Mills\u003c/a>, opposed it. The companies argued that from a health point of view, it doesn't matter whether sugar is added or is already present naturally in ingredients such as fruit. The existing labels already show the amount of total sugars in packaged food, and food manufacturers argued that this already tells consumers what they need to know.\u003c/p>\n\u003cp>Now that the FDA has made its decision, however, the Grocery Manufacturers Association does not seem interested in continuing the fight. The GMA released a \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/gma-statement-on-nutrition-facts-panel-revision/\">statement\u003c/a> welcoming the FDA's revised food label and calling for a \"robust consumer education effort\" to help explain it.\u003c/p>\n\u003cp>The Sugar Association, on the other hand, was outraged, \u003ca href=\"https://www.sugar.org/the-sugar-association-statement-on-fdas-added-sugars-declaration/\">calling\u003c/a> the FDA's decision a \"dangerous precedent that is not grounded in science.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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/109610/the-added-sugar-label-is-coming-to-a-packaged-food-near-you",
"authors": [
"byline_bayareabites_109610"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_12555",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_2608",
"bayareabites_10774",
"bayareabites_511"
],
"featImg": "bayareabites_109611",
"label": "source_bayareabites_109610"
},
"bayareabites_109421": {
"type": "posts",
"id": "bayareabites_109421",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109421",
"score": null,
"sort": [
1463677000000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1463677000,
"format": "standard",
"disqusTitle": "Edible Answers to Insomnia? A Search for Nutritional Solutions for Sleepless Nights",
"title": "Edible Answers to Insomnia? A Search for Nutritional Solutions for Sleepless Nights",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Darn. It’s the third night in a row that I’ve woken up at 3am feeling wide-awake. And I’ve done everything I’m “supposed to do” for a successful night of sleep: pulled a blackout curtain tightly across my window, have a fan blowing to ensure a cool climate, and put in ear plugs to block out all sounds. I made sure my computer and phone screen hues changed to an orangey glow to tell my body it was nighttime with \u003ca href=\"https://justgetflux.com/\" target=\"_blank\">f.lux\u003c/a> and \u003ca href=\"http://appleinsider.com/articles/16/03/22/why-apples-night-shift-in-ios-93-will-help-you-get-a-better-nights-sleep\" target=\"_blank\">Night Shift\u003c/a>. I practiced my daily meditation, went to a strenuous morning Zumba class and only had one cup of green tea with breakfast. Why is this happening?! After more than an hour of tossing and turning and a crossword puzzle, I finally fall back asleep.\u003c/p>\n\u003cfigure id=\"attachment_109424\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/2.uhohnight.jpg\" alt=\"3am feeling wide awake.\" width=\"1780\" height=\"1340\" class=\"size-full wp-image-109424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-1440x1084.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-1180x888.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-960x723.jpg 960w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003cfigcaption class=\"wp-caption-text\">3am feeling wide awake \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a determined person and passionate about food and health, so I set out to see if there is an edible answer to my insomnia woes. First, I consult my handy holistic vitamin, mineral, herb and food remedy book, \u003ca href=\"http://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\" target=\"_blank\">\u003cem>Prescription for Nutritional Healing\u003c/em>\u003c/a> by Phyllis A. Balch.\u003c/p>\n\u003cp>Eating foods in the evening that are high in the essential amino acid tryptophan, Balch recommends, will help your body make serotonin. \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/002332.htm\" target=\"_blank\">Serotonin\u003c/a> is known to produce healthy sleep cycles and helps support a stable mood. Bananas, figs, milk, nut butters, tuna, turkey, whole grain crackers and yogurt, Balch cites as being high in tryptophan.\u003c/p>\n\u003cfigure id=\"attachment_109425\" class=\"wp-caption aligncenter\" style=\"max-width: 1864px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/3.-tryptophan.jpg\" alt=\"Tryptophan foods\" width=\"1864\" height=\"1384\" class=\"size-full wp-image-109425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan.jpg 1864w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-960x713.jpg 960w\" sizes=\"(max-width: 1864px) 100vw, 1864px\">\u003cfigcaption class=\"wp-caption-text\">Tryptophan foods \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She cautions against nighttime snacking on foods that contain tyramine, however, which increases the release of \u003ca href=\"http://breakingmuscle.com/health-medicine/understanding-our-adrenal-system-norepinephrine\" target=\"_blank\">norepinephrine\u003c/a>, a brain stimulant. Eating bacon, aged cheese, chocolate, eggplant, ham, potatoes, sauerkraut, sugar, sausage, spinach or tomatoes in the evening, I learn, will increase my heart rate, mental alertness and blood pressure just as I’m trying to wind down. (Goodbye BLT and hot chocolate!)\u003c/p>\n\u003cfigure id=\"attachment_109426\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/4.-tryaminefood_edited-1.jpg\" alt=\"Tyramine Foods\" width=\"1844\" height=\"1340\" class=\"size-full wp-image-109426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-960x698.jpg 960w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Tyramine Foods \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another tip is the familiar recommendation to avoid caffeine 4-6 hours before bedtime as well as alcohol, which in small amounts can help induce sleep, but actually disrupts deeper sleep cycles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All right. I get it: there’s a bunch of specific foods I should enjoy as well as avoid at nighttime. Somehow this taste of information has made me hungry for more. Naturally, I turn to the Internet for a second opinion on the relationship between food and sleep. According to the \u003ca href=\"https://sleepfoundation.org/bedroom/taste.php\" target=\"_blank\">Sleep Foundation\u003c/a>, while foods containing tryptophan may make you drowsy, the evidence that they actually change your sleep pattern is mixed. For an ideal light nighttime snack, carbohydrates will make tryptophan more available, so a few whole-grain crackers with some mild cheese, nut butter on toast or non-sugary cereal and milk can be good choices.\u003c/p>\n\u003cp>Maybe all I needed last night was a little tryptophan tapa before bed, and I’m definitely a gluten-free toast and almond butter girl. All my sources agree we only need small portions of these snacks at nighttime. Your body doesn’t want to process a giant late night burrito right before you go to sleep because it has \u003ca href=\"http://www.dailymail.co.uk/health/article-90598/What-happens-body-youre-asleep.html\" target=\"_blank\">enough to do\u003c/a> as you snooze. Not only does what you eat during the evening affect your shut-eye, but this \u003ca href=\"http://www.aasmnet.org/jcsm/ViewAbstract.aspx?pid=30412\" target=\"_blank\">scientific study\u003c/a> links a general diet of low fiber, high saturated fat and sugar intake with lighter, less restorative sleep and more disruption.\u003c/p>\n\u003cp>I’m somewhat satiated by these research results, but I want the opinion of a real live professional. So I call up my friend \u003ca href=\"http://www.lovefoodbody.com\" target=\"_blank\">Rachel Barach\u003c/a>, a certified Holistic Nutritionist and Eating Psychology Coach, and invite her over for tea and a friendly chat.\u003c/p>\n\u003cp>In our interview, Barach surprises me with a different perspective. “It all comes down to blood sugar,” she tells me. “If your blood sugar is too low while you’re sleeping, your body will release cortisol, the stress hormone, to wake you up. Suppose you are the type of person who eats many small meals throughout the day, and let’s say you have dinner at 7pm, and don’t eat anything else until going to sleep at 11:30pm. By 3am,” Barach explains, “that’s actually a lot of hours of not eating. So if you are a ‘grazer’ and your body is used to having food every three hours during the day, then having a snack before bedtime could help your sleep, by preventing that drop in blood sugar in the middle of the night.” (Ah, that might explain my 3am wake ups.)\u003c/p>\n\u003cfigure id=\"attachment_109427\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1.jpg\" alt=\"Blood sugar Basics.\" width=\"1672\" height=\"1363\" class=\"size-full wp-image-109427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1.jpg 1672w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-400x326.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-1440x1174.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-1180x962.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-960x783.jpg 960w\" sizes=\"(max-width: 1672px) 100vw, 1672px\">\u003cfigcaption class=\"wp-caption-text\">Blood sugar Basics \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The ideal snack for a “grazer,” Barach emphasizes, “is something with a ‘slow burn’ containing fiber, such as oatmeal, some yogurt and granola, or a small bowl of lentil soup. However, she clarifies, if you are a slow digester, eating right before you go to bed could keep you up.\u003c/p>\n\u003cfigure id=\"attachment_109428\" class=\"wp-caption aligncenter\" style=\"max-width: 1761px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/6.grazer_edited_edited-1.jpg\" alt=\"Someone who eats many small meals a day is considered a “grazer”\" width=\"1761\" height=\"1195\" class=\"size-full wp-image-109428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1.jpg 1761w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-1440x977.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-960x651.jpg 960w\" sizes=\"(max-width: 1761px) 100vw, 1761px\">\u003cfigcaption class=\"wp-caption-text\">Someone who eats many small meals a day is considered a “grazer” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately there is no one answer, it all depends on the person,” she says.\u003c/p>\n\u003cfigure id=\"attachment_109429\" class=\"wp-caption aligncenter\" style=\"max-width: 1770px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1.jpg\" alt=\"Everybody is different\" width=\"1770\" height=\"1180\" class=\"size-full wp-image-109429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1.jpg 1770w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1770px) 100vw, 1770px\">\u003cfigcaption class=\"wp-caption-text\">Everybody is different \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Having high blood sugar at night can also disrupt one’s sleep. One of the ways the body regulates high blood sugar is by eliminating sugar through the urine. But getting up multiple times throughout the night to pee also disrupts sleep. High blood sugar at night can be a sign of \u003ca href=\"http://www.diabetes.org/living-with-diabetes/treatment-and-care/blood-glucose-control/hyperglycemia.html?referrer=https://www.google.com/\" target=\"_blank\">diabetes\u003c/a> or the body’s reaction to different types of stress,” cautions Barach.\u003c/p>\n\u003cp>Barach debunks the myth that Thanksgiving turkey puts everyone to sleep. Though turkey does in fact contain tryptophan, the amino acid discussed earlier, it’s probably the multitude of dishes eaten at the annual feast, not to mention the portion sizes that cause the zzz’s. Eating a large meal creates a spike in blood sugar; your body produces insulin to lower the glucose levels in the blood and then your blood sugar plummets, making you tired. This is why people often feel sleepy after Thanksgiving or any large meal.\u003c/p>\n\u003cfigure id=\"attachment_109430\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/8.rollercoaster_edited-1.jpg\" alt=\"Thanksgiving blood sugar rollercoaster\" width=\"1750\" height=\"1298\" class=\"size-full wp-image-109430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-960x712.jpg 960w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving blood sugar rollercoaster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If, instead of grazing, you do fine on three meals a day, then you may not need a nighttime snack. Barach speaks of the research about “intermittent fasting.” “Going 12 or more hours without food can be a good thing. Again, it totally depends on your body and genetic predispositions. Humans haven’t always had access to food all the time the way we have it today. Our bodies need a break from digesting food and nighttime makes the most sense,” Barach explains.\u003c/p>\n\u003cp>“Routine is really big for sleep,” Barach says. “If you find that having a bedtime snack helps you sleep, it is not the moment to be an epicurean adventurer. You should have that same boring snack that you had the last five nights. It should also be easy and small,” Barach notes.\u003c/p>\n\u003cp>The sky darkens and I feel full of information about the relationship between food and sleep. As I start to digest all this wisdom, I think back to what Rachel Barach said about those of us who are “grazers.” I recount what and how I’ve eaten today and realize I am definitely a member of that species. When bedtime is just around the corner, I fix myself a tranquil piece of gluten-free toast and almond butter to see if smoothing out my blood sugar will help my slumber. I crawl into bed and drift into sleep. My subconscious continues to sort all that I learned today through dreams of anthropomorphized tryptophan foods dancing around.\u003c/p>\n\u003cfigure id=\"attachment_109431\" class=\"wp-caption aligncenter\" style=\"max-width: 1784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/9.sleep1_edited-1.jpg\" alt=\"Night time snack dream\" width=\"1784\" height=\"1324\" class=\"size-full wp-image-109431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1.jpg 1784w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-960x712.jpg 960w\" sizes=\"(max-width: 1784px) 100vw, 1784px\">\u003cfigcaption class=\"wp-caption-text\">Night time snack dream \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wake up to the sound of my alarm. It worked! I close my eyes for just a brief moment to travel back to my dream and high five that nut butter toast that helped me sleep through the night.\u003c/p>\n\u003cfigure id=\"attachment_109432\" class=\"wp-caption aligncenter\" style=\"max-width: 1821px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/10.dreamhighfive_edited-1.jpg\" alt=\"Nut butter toast high five.\" width=\"1821\" height=\"1329\" class=\"size-full wp-image-109432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1.jpg 1821w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-960x701.jpg 960w\" sizes=\"(max-width: 1821px) 100vw, 1821px\">\u003cfigcaption class=\"wp-caption-text\">Nut butter toast high five. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cstrong>Note:\u003c/strong> This article focuses on the role food plays in sleep and is not intended as medical advice. The author acknowledges there may be many different environmental, psychological and physical reasons for insomnia and sleep loss. \u003c/p>\n\n",
"disqusIdentifier": "109421 http://ww2.kqed.org/bayareabites/?p=109421",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/19/edible-answers-to-insomnia-a-search-for-nutritional-solutions-for-sleepless-nights/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1390,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1463838530,
"excerpt": "Trouble sleeping? Head to the refrigerator instead of the medicine cabinet. In your kitchen you can choose from an array of foodstuffs to help you get your zzz's. Lila Volkas shares her exploration of edible answers to sleeplessness through an illustrated guide.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trouble sleeping? Head to the refrigerator instead of the medicine cabinet. In your kitchen you can choose from an array of foodstuffs to help you get your zzz's. Lila Volkas shares her exploration of edible answers to sleeplessness through an illustrated guide.",
"title": "Edible Answers to Insomnia? A Search for Nutritional Solutions for Sleepless Nights | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Edible Answers to Insomnia? A Search for Nutritional Solutions for Sleepless Nights",
"datePublished": "2016-05-19T09:56:40-07:00",
"dateModified": "2016-05-21T06:48:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "edible-answers-to-insomnia-a-search-for-nutritional-solutions-for-sleepless-nights",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"source": "Health and Nutrition",
"path": "/bayareabites/109421/edible-answers-to-insomnia-a-search-for-nutritional-solutions-for-sleepless-nights",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Darn. It’s the third night in a row that I’ve woken up at 3am feeling wide-awake. And I’ve done everything I’m “supposed to do” for a successful night of sleep: pulled a blackout curtain tightly across my window, have a fan blowing to ensure a cool climate, and put in ear plugs to block out all sounds. I made sure my computer and phone screen hues changed to an orangey glow to tell my body it was nighttime with \u003ca href=\"https://justgetflux.com/\" target=\"_blank\">f.lux\u003c/a> and \u003ca href=\"http://appleinsider.com/articles/16/03/22/why-apples-night-shift-in-ios-93-will-help-you-get-a-better-nights-sleep\" target=\"_blank\">Night Shift\u003c/a>. I practiced my daily meditation, went to a strenuous morning Zumba class and only had one cup of green tea with breakfast. Why is this happening?! After more than an hour of tossing and turning and a crossword puzzle, I finally fall back asleep.\u003c/p>\n\u003cfigure id=\"attachment_109424\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/2.uhohnight.jpg\" alt=\"3am feeling wide awake.\" width=\"1780\" height=\"1340\" class=\"size-full wp-image-109424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-1440x1084.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-1180x888.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/2.uhohnight-960x723.jpg 960w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003cfigcaption class=\"wp-caption-text\">3am feeling wide awake \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m a determined person and passionate about food and health, so I set out to see if there is an edible answer to my insomnia woes. First, I consult my handy holistic vitamin, mineral, herb and food remedy book, \u003ca href=\"http://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\" target=\"_blank\">\u003cem>Prescription for Nutritional Healing\u003c/em>\u003c/a> by Phyllis A. Balch.\u003c/p>\n\u003cp>Eating foods in the evening that are high in the essential amino acid tryptophan, Balch recommends, will help your body make serotonin. \u003ca href=\"https://www.nlm.nih.gov/medlineplus/ency/article/002332.htm\" target=\"_blank\">Serotonin\u003c/a> is known to produce healthy sleep cycles and helps support a stable mood. Bananas, figs, milk, nut butters, tuna, turkey, whole grain crackers and yogurt, Balch cites as being high in tryptophan.\u003c/p>\n\u003cfigure id=\"attachment_109425\" class=\"wp-caption aligncenter\" style=\"max-width: 1864px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/3.-tryptophan.jpg\" alt=\"Tryptophan foods\" width=\"1864\" height=\"1384\" class=\"size-full wp-image-109425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan.jpg 1864w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/3.-tryptophan-960x713.jpg 960w\" sizes=\"(max-width: 1864px) 100vw, 1864px\">\u003cfigcaption class=\"wp-caption-text\">Tryptophan foods \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She cautions against nighttime snacking on foods that contain tyramine, however, which increases the release of \u003ca href=\"http://breakingmuscle.com/health-medicine/understanding-our-adrenal-system-norepinephrine\" target=\"_blank\">norepinephrine\u003c/a>, a brain stimulant. Eating bacon, aged cheese, chocolate, eggplant, ham, potatoes, sauerkraut, sugar, sausage, spinach or tomatoes in the evening, I learn, will increase my heart rate, mental alertness and blood pressure just as I’m trying to wind down. (Goodbye BLT and hot chocolate!)\u003c/p>\n\u003cfigure id=\"attachment_109426\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/4.-tryaminefood_edited-1.jpg\" alt=\"Tyramine Foods\" width=\"1844\" height=\"1340\" class=\"size-full wp-image-109426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/4.-tryaminefood_edited-1-960x698.jpg 960w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Tyramine Foods \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another tip is the familiar recommendation to avoid caffeine 4-6 hours before bedtime as well as alcohol, which in small amounts can help induce sleep, but actually disrupts deeper sleep cycles.\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>All right. I get it: there’s a bunch of specific foods I should enjoy as well as avoid at nighttime. Somehow this taste of information has made me hungry for more. Naturally, I turn to the Internet for a second opinion on the relationship between food and sleep. According to the \u003ca href=\"https://sleepfoundation.org/bedroom/taste.php\" target=\"_blank\">Sleep Foundation\u003c/a>, while foods containing tryptophan may make you drowsy, the evidence that they actually change your sleep pattern is mixed. For an ideal light nighttime snack, carbohydrates will make tryptophan more available, so a few whole-grain crackers with some mild cheese, nut butter on toast or non-sugary cereal and milk can be good choices.\u003c/p>\n\u003cp>Maybe all I needed last night was a little tryptophan tapa before bed, and I’m definitely a gluten-free toast and almond butter girl. All my sources agree we only need small portions of these snacks at nighttime. Your body doesn’t want to process a giant late night burrito right before you go to sleep because it has \u003ca href=\"http://www.dailymail.co.uk/health/article-90598/What-happens-body-youre-asleep.html\" target=\"_blank\">enough to do\u003c/a> as you snooze. Not only does what you eat during the evening affect your shut-eye, but this \u003ca href=\"http://www.aasmnet.org/jcsm/ViewAbstract.aspx?pid=30412\" target=\"_blank\">scientific study\u003c/a> links a general diet of low fiber, high saturated fat and sugar intake with lighter, less restorative sleep and more disruption.\u003c/p>\n\u003cp>I’m somewhat satiated by these research results, but I want the opinion of a real live professional. So I call up my friend \u003ca href=\"http://www.lovefoodbody.com\" target=\"_blank\">Rachel Barach\u003c/a>, a certified Holistic Nutritionist and Eating Psychology Coach, and invite her over for tea and a friendly chat.\u003c/p>\n\u003cp>In our interview, Barach surprises me with a different perspective. “It all comes down to blood sugar,” she tells me. “If your blood sugar is too low while you’re sleeping, your body will release cortisol, the stress hormone, to wake you up. Suppose you are the type of person who eats many small meals throughout the day, and let’s say you have dinner at 7pm, and don’t eat anything else until going to sleep at 11:30pm. By 3am,” Barach explains, “that’s actually a lot of hours of not eating. So if you are a ‘grazer’ and your body is used to having food every three hours during the day, then having a snack before bedtime could help your sleep, by preventing that drop in blood sugar in the middle of the night.” (Ah, that might explain my 3am wake ups.)\u003c/p>\n\u003cfigure id=\"attachment_109427\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1.jpg\" alt=\"Blood sugar Basics.\" width=\"1672\" height=\"1363\" class=\"size-full wp-image-109427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1.jpg 1672w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-400x326.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-1440x1174.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-1180x962.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/5.bloodsugarbasics_edited-1-960x783.jpg 960w\" sizes=\"(max-width: 1672px) 100vw, 1672px\">\u003cfigcaption class=\"wp-caption-text\">Blood sugar Basics \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The ideal snack for a “grazer,” Barach emphasizes, “is something with a ‘slow burn’ containing fiber, such as oatmeal, some yogurt and granola, or a small bowl of lentil soup. However, she clarifies, if you are a slow digester, eating right before you go to bed could keep you up.\u003c/p>\n\u003cfigure id=\"attachment_109428\" class=\"wp-caption aligncenter\" style=\"max-width: 1761px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/6.grazer_edited_edited-1.jpg\" alt=\"Someone who eats many small meals a day is considered a “grazer”\" width=\"1761\" height=\"1195\" class=\"size-full wp-image-109428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1.jpg 1761w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-1440x977.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/6.grazer_edited_edited-1-960x651.jpg 960w\" sizes=\"(max-width: 1761px) 100vw, 1761px\">\u003cfigcaption class=\"wp-caption-text\">Someone who eats many small meals a day is considered a “grazer” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfortunately there is no one answer, it all depends on the person,” she says.\u003c/p>\n\u003cfigure id=\"attachment_109429\" class=\"wp-caption aligncenter\" style=\"max-width: 1770px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1.jpg\" alt=\"Everybody is different\" width=\"1770\" height=\"1180\" class=\"size-full wp-image-109429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1.jpg 1770w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/7.everbodyisdiff_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1770px) 100vw, 1770px\">\u003cfigcaption class=\"wp-caption-text\">Everybody is different \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Having high blood sugar at night can also disrupt one’s sleep. One of the ways the body regulates high blood sugar is by eliminating sugar through the urine. But getting up multiple times throughout the night to pee also disrupts sleep. High blood sugar at night can be a sign of \u003ca href=\"http://www.diabetes.org/living-with-diabetes/treatment-and-care/blood-glucose-control/hyperglycemia.html?referrer=https://www.google.com/\" target=\"_blank\">diabetes\u003c/a> or the body’s reaction to different types of stress,” cautions Barach.\u003c/p>\n\u003cp>Barach debunks the myth that Thanksgiving turkey puts everyone to sleep. Though turkey does in fact contain tryptophan, the amino acid discussed earlier, it’s probably the multitude of dishes eaten at the annual feast, not to mention the portion sizes that cause the zzz’s. Eating a large meal creates a spike in blood sugar; your body produces insulin to lower the glucose levels in the blood and then your blood sugar plummets, making you tired. This is why people often feel sleepy after Thanksgiving or any large meal.\u003c/p>\n\u003cfigure id=\"attachment_109430\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/8.rollercoaster_edited-1.jpg\" alt=\"Thanksgiving blood sugar rollercoaster\" width=\"1750\" height=\"1298\" class=\"size-full wp-image-109430\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/8.rollercoaster_edited-1-960x712.jpg 960w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving blood sugar rollercoaster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If, instead of grazing, you do fine on three meals a day, then you may not need a nighttime snack. Barach speaks of the research about “intermittent fasting.” “Going 12 or more hours without food can be a good thing. Again, it totally depends on your body and genetic predispositions. Humans haven’t always had access to food all the time the way we have it today. Our bodies need a break from digesting food and nighttime makes the most sense,” Barach explains.\u003c/p>\n\u003cp>“Routine is really big for sleep,” Barach says. “If you find that having a bedtime snack helps you sleep, it is not the moment to be an epicurean adventurer. You should have that same boring snack that you had the last five nights. It should also be easy and small,” Barach notes.\u003c/p>\n\u003cp>The sky darkens and I feel full of information about the relationship between food and sleep. As I start to digest all this wisdom, I think back to what Rachel Barach said about those of us who are “grazers.” I recount what and how I’ve eaten today and realize I am definitely a member of that species. When bedtime is just around the corner, I fix myself a tranquil piece of gluten-free toast and almond butter to see if smoothing out my blood sugar will help my slumber. I crawl into bed and drift into sleep. My subconscious continues to sort all that I learned today through dreams of anthropomorphized tryptophan foods dancing around.\u003c/p>\n\u003cfigure id=\"attachment_109431\" class=\"wp-caption aligncenter\" style=\"max-width: 1784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/9.sleep1_edited-1.jpg\" alt=\"Night time snack dream\" width=\"1784\" height=\"1324\" class=\"size-full wp-image-109431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1.jpg 1784w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/9.sleep1_edited-1-960x712.jpg 960w\" sizes=\"(max-width: 1784px) 100vw, 1784px\">\u003cfigcaption class=\"wp-caption-text\">Night time snack dream \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wake up to the sound of my alarm. It worked! I close my eyes for just a brief moment to travel back to my dream and high five that nut butter toast that helped me sleep through the night.\u003c/p>\n\u003cfigure id=\"attachment_109432\" class=\"wp-caption aligncenter\" style=\"max-width: 1821px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/10.dreamhighfive_edited-1.jpg\" alt=\"Nut butter toast high five.\" width=\"1821\" height=\"1329\" class=\"size-full wp-image-109432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1.jpg 1821w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-768x561.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/10.dreamhighfive_edited-1-960x701.jpg 960w\" sizes=\"(max-width: 1821px) 100vw, 1821px\">\u003cfigcaption class=\"wp-caption-text\">Nut butter toast high five. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>Note:\u003c/strong> This article focuses on the role food plays in sleep and is not intended as medical advice. The author acknowledges there may be many different environmental, psychological and physical reasons for insomnia and sleep loss. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109421/edible-answers-to-insomnia-a-search-for-nutritional-solutions-for-sleepless-nights",
"authors": [
"5404"
],
"categories": [
"bayareabites_11028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_9222",
"bayareabites_1758",
"bayareabites_11376",
"bayareabites_11378",
"bayareabites_15463",
"bayareabites_15462"
],
"featImg": "bayareabites_109423",
"label": "source_bayareabites_109421"
},
"bayareabites_109414": {
"type": "posts",
"id": "bayareabites_109414",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109414",
"score": null,
"sort": [
1463544978000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1463544978,
"format": "standard",
"disqusTitle": "GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say",
"title": "GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "109414 http://ww2.kqed.org/bayareabites/?p=109414",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/17/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 746,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1463544978,
"excerpt": "A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.",
"title": "GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "GMOs Are Safe, But Don't Always Deliver On Promises, Top Scientists Say",
"datePublished": "2016-05-17T21:16:18-07:00",
"dateModified": "2016-05-17T21:16:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=478415310&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Tue, 17 May 2016 16:57:00 -0400",
"nprLastModifiedDate": "Tue, 17 May 2016 18:43:06 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/05/17/478415310/top-scientists-say-gmos-are-safe-but-dont-always-deliver-on-promises?ft=nprml&f=478415310",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3?orgId=1&topicId=1007&d=216&p=2&story=478415310&t=progseg&e=478339923&seg=1&ft=nprml&f=478415310",
"nprImageAgency": "Bloomberg via Getty Images",
"nprAudioM3u": "http://api.npr.org/m3u/1478432474-4f1684.m3u?orgId=1&topicId=1007&d=216&p=2&story=478415310&t=progseg&e=478339923&seg=1&ft=nprml&f=478415310",
"nprStoryId": "478415310",
"nprByline": "Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprImageCredit": "Noah Berger",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 17 May 2016 19:00:00 -0400",
"path": "/bayareabites/109414/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to the Story on All Things Considered:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160517_atc_gmos_after_20_years.mp3\u003c/p>\n\u003cp>The National Academy of Sciences — probably the country's most prestigious scientific group — has reaffirmed its judgment that GMOs are safe to eat. But the group's new report struck a different tone from previous ones, with much more space devoted to concerns about genetically modified foods, including social and economic ones.\u003c/p>\n\u003cp>The report marks an anniversary. Twenty years ago, farmers started growing soybeans that had been genetically modified to tolerate the popular weedkiller known as Roundup and corn that contains a protein, extracted from bacteria, that kills some insect pests.\u003c/p>\n\u003cp>In the years since, arguments about these crops have grown so contentious that the National Academy can't be sure that people will believe whatever it has to say on the topic.\u003c/p>\n\u003cp>Even before this report came out, an anti-GMO group called Food & Water Watch attacked it. The group accused some members of the committee that prepared the report of receiving research funding from biotech companies, or having other ties to the industry.\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 makeup of the panel is pretty clear. People are coming in with a perspective that is pro-genetically engineered crop,\" says \u003ca href=\"https://www.foodandwaterwatch.org/bio/patty-lovera\">Patty Lovera\u003c/a>, assistant director of Food & Water Watch.\u003c/p>\n\u003cp>The preemptive attack frustrates \u003ca href=\"https://www.cals.ncsu.edu/entomology/Gould\">Fred Gould\u003c/a>, the North Carolina State University scientist who chaired the committee. Gould has been known in the past as a GMO critic. He has pushed for restrictions on the planting of some GMO crops. \"I have not been a darling of the industry. As a matter of fact, they denied me seeds and plants to do my experiments,\" he says.\u003c/p>\n\u003cp>Gould says that over the two years that he and the other members of this committee worked on this report, they had one important rule: \"If you had an opinion, you had to back it up with data. If you didn't have the data, it didn't go into the report.\"\u003c/p>\n\u003cp>The report tries to answer a long list of questions about GMOs, involving nutrition, environmental effects, effects on the farm economy and monopoly control over seeds.\u003c/p>\n\u003cp>The most basic conclusion: There's no evidence that GMOs are risky to eat.\u003c/p>\n\u003cp>The committee also found that GMOs, as promised, have allowed farmers of some crops to spray less insecticide to protect their crops — although there's a risk that the GMO crops may not work as well in the future, because insects could develop resistance to them. Also, there's no evidence that GMOs have reduced the amount of wild plant and insect life on farms.\u003c/p>\n\u003cp>And the report found that some claims about the benefits of GMOs have been exaggerated.\u003c/p>\n\u003cp>For instance, the productivity of crops has been increasing for a century, and that didn't change when GMOs came along. \"The expectation from some of the [GMO] proponents was that we need genetic engineering to feed the world, and we're going to use genetic engineering to make that increase in yield go up faster. We saw no evidence of that,\" Gould says.\u003c/p>\n\u003cp>The report urges federal agencies to change the way they regulate GMOs. Up to now, companies have introduced just a small number of different kinds of genetically modified crops. That could change very soon, because there's new technology, called gene editing, that isn't exactly genetic engineering, but it's not traditional plant breeding, either.\u003c/p>\n\u003cp>The report urges regulators to look at all new crops, no matter how they're created, if they \"have novelty and the possibility of some kind of risk associated with them,\" Gould says.\u003c/p>\n\u003cp>Many scientists who got their first look at the report Tuesday praised it. Some called it the most comprehensive review of GMOs that anyone, so far, has carried out.\u003c/p>\n\u003cp>But longtime critics of GMOs were less impressed.\u003c/p>\n\u003cp>Patty Lovera, from Food & Water Watch, the group that attacked the National Academy's committee for being too closely linked to industry, took a quick look at the report and didn't see much that seemed new. \"It's not the final word\" on GMOs, she says.\u003c/p>\n\u003cp>The National Academy of Sciences is trying to make this report more easily accessible to the public. It has set up a website where people can read the report and also \u003ca href=\"http://nas-sites.org/ge-crops/2016/05/04/appendix-f/\">look up\u003c/a> the sections that address specific comments that were submitted by the public.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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/109414/gmos-are-safe-but-dont-always-deliver-on-promises-top-scientists-say",
"authors": [
"byline_bayareabites_109414"
],
"categories": [
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_15458",
"bayareabites_11354",
"bayareabites_10787",
"bayareabites_15457"
],
"featImg": "bayareabites_109415",
"label": "bayareabites"
},
"bayareabites_109101": {
"type": "posts",
"id": "bayareabites_109101",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109101",
"score": null,
"sort": [
1462491165000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1462491165,
"format": "aside",
"disqusTitle": "The Environmental Cost Of Growing Food",
"title": "The Environmental Cost Of Growing Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_109107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarpic.jpg\" alt=\"Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3\u003c/p>\n\u003cp>Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.\u003c/p>\n\u003cp>But how do you decide which food is greener?\u003c/p>\n\u003cp>Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.\u003c/p>\n\u003cp>Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you go to south Florida, for instance, to the town of Belle Glade, there's a silent yet dramatic measure of the cost of growing sugar there.\u003c/p>\n\u003cp>It's a concrete post, painted white.\u003c/p>\n\u003cp>Environmental scientist \u003ca href=\"http://earthenvironment.fiu.edu/faculty/leonard-scinto/\">Leonard Scinto\u003c/a>, from Florida International University, is standing beside the pole, and the top of it is above his head.\u003c/p>\n\u003cp>But in 1924, when researchers drove that pole deep into the soil, they left the top of it level with the surface of the ground. Over the intervening decades, the land surface has fallen, exposing six feet of pole.\u003c/p>\n\u003cp>\"We've lost two-thirds of the soil right here,\" says Scinto.\u003c/p>\n\u003cp>That's because the soil here is no ordinary dirt. It's peat, the remains of long-dead vegetation. \"It's old decaying plant fiber,\" says Scinto. \"Decaying roots. It built up over a few thousand years in the northern Everglades. Built up bit by bit.\"\u003c/p>\n\u003cfigure id=\"attachment_109102\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg\" alt=\"A sugar beet. This crop supplies about half of America's sugar.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-109102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sugar beet. This crop supplies about half of America's sugar. \u003ccite>(iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all those thousands of years, it didn't rot away, because the dead plants were submerged in water.\u003c/p>\n\u003cp>But starting a century ago, people drained this area and created the Everglades Agricultural Area. It's a thousand square miles of fields for farmers like Rick Roth to grow vegetables and sugar cane. Especially sugar cane.\u003c/p>\n\u003cp>\"I would make the argument that this is the best place to farm in the United States, if not the entire world,\" says Roth.\u003c/p>\n\u003cp>The soil is fertile, but once exposed to air, it started to decompose. It turned into carbon dioxide and vanished. In another 50 or 100 years, so little soil will be left, it may not be possible to farm here anymore.\u003c/p>\n\u003cp>The drained expanse of the Everglades Agricultural Area also prevents water from flowing, as it used to, from Lake Okeechobee in the north into Everglades National Park in the south. The water that does make it through picks up fertilizer from the farmland, causing more damage to the natural wetlands of the park.\u003c/p>\n\u003cp>For all these reasons, environmental advocates and the government of Florida have been putting pressure on farmers to limit the damage; to use less fertilizer and keep more of the peat soil immersed in water.\u003c/p>\n\u003cp>Roth is actually in favor of all that. Protecting the environment is important, he says — but it can't be more important than growing food.\u003c/p>\n\u003cp>\"They're trying to get land away from the farmers, saying that the Everglades is more important than food production, which I think is relatively insane,\" he says. \"Cheap food is the no. 1 goal! It should be the no. 1 goal of the world!\"\u003c/p>\n\u003cp>This conflict between growing food and protecting the environment is not just playing out in the Everglades.\u003c/p>\n\u003cp>It's everywhere, actually.\u003c/p>\n\u003cfigure id=\"attachment_109111\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane.jpg\" alt=\"Harvesting sugar cane in Florida's Everglades Agricultural Area.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sugar cane in Florida's Everglades Agricultural Area. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don't get your sugar from Rick Roth's cane crop, you may get it from sugar beets that are growing on Bill Markham's farm at the base of the foothills of the Rocky Mountains near Berthoud, Colo.\u003c/p>\n\u003cp>Growing beets, though, meant plowing up this area's grasslands a century ago. It also meant bringing in water; you can't grow much in this dry region without it.\u003c/p>\n\u003cp>\"You got water coming out of the mountains. All our water comes out of the Big Thompson River,\" says Markham. \"They dug all the canals to get water to these farms.\" But that means less water for fish and frogs and riverside vegetation.\u003c/p>\n\u003cp>No matter where food is grown, it has some environmental cost.\u003c/p>\n\u003cp>Increasingly, government officials and economists are trying to put a number on that cost. What's the price of soil in the Everglades? Or river water in Colorado. That price, if we could agree on it, might help all of us decide which food comes at a cost that we're not willing to pay.\u003c/p>\n\u003cp>Economist \u003ca href=\"https://www.econ.iastate.edu/people/catherine-kling\">Catherine Kling\u003c/a>, at Iowa State University, is working on this.\u003c/p>\n\u003cp>\"In an ideal world, we would include the cost into a decision of where to produce, and how much to produce,\" she says.\u003c/p>\n\u003cp>Kling admits that this is not easy. It forces economists to be inventive. They've studied how much farther people are willing to drive to visit a pristine ecosystem versus a polluted one, for instance. That's a measure of how much they value it.\u003c/p>\n\u003cfigure id=\"attachment_109110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane-2.jpg\" alt=\"Before sugar cane is harvested, farmers set fire to it to burn away the leaves.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Before sugar cane is harvested, farmers set fire to it to burn away the leaves. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Another way we do it is to straight-out ask people,\" Kling says. How much would they pay to restore a wetland, and bring back wildlife there?\u003c/p>\n\u003cp>Like all prices, these are based on personal preferences. Kling says that people tend to put higher values on ecosystems that seem unique, beautiful, original and natural. She hasn't tried to calculate the price that people would put on the ecosystem of the Everglades, and compare it to the grasslands of Colorado, but she suspects that people would consider the Everglades more valuable.\u003c/p>\n\u003cp>Ecologists aren't always happy about these subjective judgments. An ordinary-looking grassland can be just as precious, ecologically speaking, as an alligator-filled swamp. \"The key is not to lose ecosystems,\" says Leonard Scinto, from Florida International University.\u003c/p>\n\u003cp>But the way Kling sees it, just talking about the economic value of ecosystems represents real progress. It's evidence that policymakers — and even consumers — are starting to balance the value of food against the environmental cost of producing it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "109101 http://ww2.kqed.org/bayareabites/?p=109101",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/05/05/the-environmental-cost-of-growing-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1095,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1462491199,
"excerpt": "Economists are working on ways to put a price on the environmental damage of growing food. Take sugar: Half of what we eat comes from beets, half from cane. Each has an impact, in very different ways.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Economists are working on ways to put a price on the environmental damage of growing food. Take sugar: Half of what we eat comes from beets, half from cane. Each has an impact, in very different ways.",
"title": "The Environmental Cost Of Growing Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Environmental Cost Of Growing Food",
"datePublished": "2016-05-05T16:32:45-07:00",
"dateModified": "2016-05-05T16:33:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-environmental-cost-of-growing-food",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=476600965&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles, NPR Food",
"nprStoryDate": "Thu, 05 May 2016 17:53:00 -0400",
"nprLastModifiedDate": "Thu, 05 May 2016 18:47:32 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/05/05/476600965/the-environmental-cost-of-growing-food?ft=nprml&f=476600965",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3?orgId=1&topicId=1053&d=311&p=2&story=476600965&t=progseg&e=476846872&seg=20&ft=nprml&f=476600965",
"nprImageAgency": "iStockphoto",
"nprAudioM3u": "http://api.npr.org/m3u/1476954766-f7839d.m3u?orgId=1&topicId=1053&d=311&p=2&story=476600965&t=progseg&e=476846872&seg=20&ft=nprml&f=476600965",
"nprStoryId": "476600965",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 05 May 2016 18:47:00 -0400",
"path": "/bayareabites/109101/the-environmental-cost-of-growing-food",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_109107\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarpic.jpg\" alt=\"Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarpic-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Leonard Scinto, a researcher at Florida International University, standing beside a concrete post that measures the subsidence of soil in the Everglades Agricultural Area. In 1924, the top of the post was level with the ground surface. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/05/20160505_atc_sugar_v_sugar.mp3\u003c/p>\n\u003cp>Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.\u003c/p>\n\u003cp>But how do you decide which food is greener?\u003c/p>\n\u003cp>Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.\u003c/p>\n\u003cp>Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.\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>If you go to south Florida, for instance, to the town of Belle Glade, there's a silent yet dramatic measure of the cost of growing sugar there.\u003c/p>\n\u003cp>It's a concrete post, painted white.\u003c/p>\n\u003cp>Environmental scientist \u003ca href=\"http://earthenvironment.fiu.edu/faculty/leonard-scinto/\">Leonard Scinto\u003c/a>, from Florida International University, is standing beside the pole, and the top of it is above his head.\u003c/p>\n\u003cp>But in 1924, when researchers drove that pole deep into the soil, they left the top of it level with the surface of the ground. Over the intervening decades, the land surface has fallen, exposing six feet of pole.\u003c/p>\n\u003cp>\"We've lost two-thirds of the soil right here,\" says Scinto.\u003c/p>\n\u003cp>That's because the soil here is no ordinary dirt. It's peat, the remains of long-dead vegetation. \"It's old decaying plant fiber,\" says Scinto. \"Decaying roots. It built up over a few thousand years in the northern Everglades. Built up bit by bit.\"\u003c/p>\n\u003cfigure id=\"attachment_109102\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg\" alt=\"A sugar beet. This crop supplies about half of America's sugar.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-109102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarbeet_enl-63361349f56c744d9d1ed07a176e02181d0ef77a-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sugar beet. This crop supplies about half of America's sugar. \u003ccite>(iStockphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all those thousands of years, it didn't rot away, because the dead plants were submerged in water.\u003c/p>\n\u003cp>But starting a century ago, people drained this area and created the Everglades Agricultural Area. It's a thousand square miles of fields for farmers like Rick Roth to grow vegetables and sugar cane. Especially sugar cane.\u003c/p>\n\u003cp>\"I would make the argument that this is the best place to farm in the United States, if not the entire world,\" says Roth.\u003c/p>\n\u003cp>The soil is fertile, but once exposed to air, it started to decompose. It turned into carbon dioxide and vanished. In another 50 or 100 years, so little soil will be left, it may not be possible to farm here anymore.\u003c/p>\n\u003cp>The drained expanse of the Everglades Agricultural Area also prevents water from flowing, as it used to, from Lake Okeechobee in the north into Everglades National Park in the south. The water that does make it through picks up fertilizer from the farmland, causing more damage to the natural wetlands of the park.\u003c/p>\n\u003cp>For all these reasons, environmental advocates and the government of Florida have been putting pressure on farmers to limit the damage; to use less fertilizer and keep more of the peat soil immersed in water.\u003c/p>\n\u003cp>Roth is actually in favor of all that. Protecting the environment is important, he says — but it can't be more important than growing food.\u003c/p>\n\u003cp>\"They're trying to get land away from the farmers, saying that the Everglades is more important than food production, which I think is relatively insane,\" he says. \"Cheap food is the no. 1 goal! It should be the no. 1 goal of the world!\"\u003c/p>\n\u003cp>This conflict between growing food and protecting the environment is not just playing out in the Everglades.\u003c/p>\n\u003cp>It's everywhere, actually.\u003c/p>\n\u003cfigure id=\"attachment_109111\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane.jpg\" alt=\"Harvesting sugar cane in Florida's Everglades Agricultural Area.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Harvesting sugar cane in Florida's Everglades Agricultural Area. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don't get your sugar from Rick Roth's cane crop, you may get it from sugar beets that are growing on Bill Markham's farm at the base of the foothills of the Rocky Mountains near Berthoud, Colo.\u003c/p>\n\u003cp>Growing beets, though, meant plowing up this area's grasslands a century ago. It also meant bringing in water; you can't grow much in this dry region without it.\u003c/p>\n\u003cp>\"You got water coming out of the mountains. All our water comes out of the Big Thompson River,\" says Markham. \"They dug all the canals to get water to these farms.\" But that means less water for fish and frogs and riverside vegetation.\u003c/p>\n\u003cp>No matter where food is grown, it has some environmental cost.\u003c/p>\n\u003cp>Increasingly, government officials and economists are trying to put a number on that cost. What's the price of soil in the Everglades? Or river water in Colorado. That price, if we could agree on it, might help all of us decide which food comes at a cost that we're not willing to pay.\u003c/p>\n\u003cp>Economist \u003ca href=\"https://www.econ.iastate.edu/people/catherine-kling\">Catherine Kling\u003c/a>, at Iowa State University, is working on this.\u003c/p>\n\u003cp>\"In an ideal world, we would include the cost into a decision of where to produce, and how much to produce,\" she says.\u003c/p>\n\u003cp>Kling admits that this is not easy. It forces economists to be inventive. They've studied how much farther people are willing to drive to visit a pristine ecosystem versus a polluted one, for instance. That's a measure of how much they value it.\u003c/p>\n\u003cfigure id=\"attachment_109110\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/sugarcane-2.jpg\" alt=\"Before sugar cane is harvested, farmers set fire to it to burn away the leaves.\" width=\"800\" height=\"532\" class=\"size-full wp-image-109110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/sugarcane-2-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Before sugar cane is harvested, farmers set fire to it to burn away the leaves. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Another way we do it is to straight-out ask people,\" Kling says. How much would they pay to restore a wetland, and bring back wildlife there?\u003c/p>\n\u003cp>Like all prices, these are based on personal preferences. Kling says that people tend to put higher values on ecosystems that seem unique, beautiful, original and natural. She hasn't tried to calculate the price that people would put on the ecosystem of the Everglades, and compare it to the grasslands of Colorado, but she suspects that people would consider the Everglades more valuable.\u003c/p>\n\u003cp>Ecologists aren't always happy about these subjective judgments. An ordinary-looking grassland can be just as precious, ecologically speaking, as an alligator-filled swamp. \"The key is not to lose ecosystems,\" says Leonard Scinto, from Florida International University.\u003c/p>\n\u003cp>But the way Kling sees it, just talking about the economic value of ecosystems represents real progress. It's evidence that policymakers — and even consumers — are starting to balance the value of food against the environmental cost of producing it. \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 2016 \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/109101/the-environmental-cost-of-growing-food",
"authors": [
"byline_bayareabites_109101"
],
"categories": [
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_8932",
"bayareabites_511",
"bayareabites_15445"
],
"featImg": "bayareabites_109102",
"label": "bayareabites"
},
"bayareabites_108615": {
"type": "posts",
"id": "bayareabites_108615",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "108615",
"score": null,
"sort": [
1461011452000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1461011452,
"format": "audio",
"disqusTitle": "The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk",
"title": "The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "108615 http://ww2.kqed.org/bayareabites/?p=108615",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/04/18/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 529,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1461039578,
"excerpt": "The new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The new findings add to the evidence suggesting that full-fat dairy may have protective effects — both in cutting the risk of diabetes and in helping people control body weight.",
"title": "The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Full-Fat Paradox: Dairy Fat Linked To Lower Diabetes Risk",
"datePublished": "2016-04-18T13:30:52-07:00",
"dateModified": "2016-04-18T21:19:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=474403311&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Mon, 18 Apr 2016 04:30:00 -0400",
"nprLastModifiedDate": "Mon, 18 Apr 2016 15:38:46 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/04/18/474403311/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk?ft=nprml&f=474403311",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3?orgId=1&topicId=1066&d=125&p=3&story=474403311&t=progseg&e=474637539&seg=12&ft=nprml&f=474403311",
"nprImageAgency": "Bloomberg via Getty Images",
"source": "Health and Nutrition",
"nprAudioM3u": "http://api.npr.org/m3u/1474639439-625875.m3u?orgId=1&topicId=1066&d=125&p=3&story=474403311&t=progseg&e=474637539&seg=12&ft=nprml&f=474403311",
"nprStoryId": "474403311",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprByline": "Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprImageCredit": "Simon Dawson",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 18 Apr 2016 15:38:00 -0400",
"path": "/bayareabites/108615/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/04/20160418_me_the_full-fat_paradox_dairy_fat_linked_to_lower_diabetes_risk.mp3\u003c/p>\n\u003cp>If you melt at the creaminess of full-fat yogurt, read on.\u003c/p>\n\u003cp>A new study finds the dairy fats found in milk, yogurt and cheese may help protect against Type 2 diabetes.\u003c/p>\n\u003cp>The research, \u003ca href=\"http://circ.ahajournals.org/content/early/2016/03/22/CIRCULATIONAHA.115.018410.abstract\">published\u003c/a> in the journal \u003cem>Circulation,\u003c/em> included 3,333 adults. Beginning in the late 1980s, researchers took blood samples from the participants and measured circulating levels of biomarkers of dairy fat in their blood. Then, over the next two decades, the researchers tracked who among the participants developed diabetes.\u003c/p>\n\u003cp>\"People who had the most dairy fat in their diet had about a 50 percent lower risk of diabetes\" compared with people who consumed the least dairy fat, says \u003ca href=\"http://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\">Dariush Mozaffarian\u003c/a>, dean of the Friedman School of Nutrition Science and Policy at Tufts University, who is also an author of the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The study does not prove a cause and effect, but it builds on a body of evidence suggesting that dairy fat may have protective effects, both in cutting the risk of diabetes and in helping people control body weight.\u003c/p>\n\u003cp>\"For a long time we've had this notion that saturated fat [the kind found in dairy products] is always bad for you,\" says \u003ca href=\"http://uvahealth.com/findadoctor/profile/Mark-D-DeBoer\">Mark DeBoer\u003c/a>, a pediatrician at the University of Virginia.\u003c/p>\n\u003cp>But this assumption is being questioned. As we've previously \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/19/174739752/whole-milk-or-skim-study-links-fattier-milk-to-slimmer-kids\">reported\u003c/a>, DeBoer has studied the connection between dairy fat and children's body weight. And he published a surprising finding.\u003c/p>\n\u003cp>\"It appears that children who have a higher intake of whole milk or 2 percent milk gain less weight over time\" compared with kids who consume skim or nonfat dairy products, explains DeBoer.\u003c/p>\n\u003cp>And there's some evidence that dairy fat may help adults manage weight as well. As we've\u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean\"> reported\u003c/a>, researchers in Sweden found that \u003cem>\u003c/em>middle-aged men who consumed high-fat milk, butter and cream were significantly less likely to become obese over a period of 12 years compared with men who never or rarely ate high-fat dairy.\u003c/p>\n\u003cp>So, in other words, the butter and whole-milk eaters did better at keeping the pounds off. In addition, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22810464\">meta-analysis\u003c/a> -\u003cem>-\u003c/em> which included data from 16 observational studies — also found evidence that high-fat dairy was associated with a \u003cem>lower\u003c/em> risk of obesity.\u003c/p>\n\u003cp>Researchers can't fully explain these counterintuitive findings.\u003c/p>\n\u003cp>It's possible that \"the fat in dairy makes you less hungry to eat some other foods,\" says DeBoer.\u003c/p>\n\u003cp>And there's evidence that \"when people consume more low-fat dairy, they eat more carbohydrates\" as a way of compensating, says Mozaffarian.\u003c/p>\n\u003cp>Many high-carb foods such as cereals, breads and snacks that contain highly refined grains are less satiating and can prompt people to eat more calories.\u003c/p>\n\u003cp>With all the new evidence that challenges the low-fat-is-best orthodoxy, Mozaffarian says it may be time to reconsider the National School Lunch Program rules, which allow only skim and low-fat milk.\u003c/p>\n\u003cp>\"Our research indicates that the national policy should be neutral about dairy fat, until we learn more,\" says Mozaffarian. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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/108615/the-full-fat-paradox-dairy-fat-linked-to-lower-diabetes-risk",
"authors": [
"byline_bayareabites_108615"
],
"categories": [
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_358"
],
"tags": [
"bayareabites_10480",
"bayareabites_1621",
"bayareabites_11318",
"bayareabites_15420"
],
"featImg": "bayareabites_108616",
"label": "source_bayareabites_108615"
},
"bayareabites_108294": {
"type": "posts",
"id": "bayareabites_108294",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "108294",
"score": null,
"sort": [
1459822321000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1459822321,
"format": "audio",
"disqusTitle": "Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud",
"title": "Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3\u003c/p>\n\u003cp>If you've been following any of the big news stories on food fraud lately, you'll know that it's tough to know what exactly is in our food — and where it's been before it makes it onto our dinner plates.\u003c/p>\n\u003cp>Earlier this year, Wal-Mart \u003ca href=\"http://www.bloomberg.com/news/articles/2016-02-24/wal-mart-sued-over-parmesan-cheese-with-wood-pulp-filler\">was sued\u003c/a> for stocking tubs of Parmesan cheese that contained wood-pulp filler. Olive oil is \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">often mixed\u003c/a> with sunflower oil and sold as \"extra virgin.\" And you might recall the great European horse meat scandal of 2014: Traces of horse meat were found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs\">Ikea meatballs\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe.\u003c/p>\n\u003cp>And that's \"just the tip of the iceberg,\" says \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/Research/Staff/StaffProfile/?ns=5c0109b577eb3cd66199dd946d6592443954a2e471e3c460b0eda2cf1859d2ef\">Chris Elliott\u003c/a>, the founder of the \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/\">Institute for Global Food Security\u003c/a>, a laboratory in Northern Ireland that tests food from all over the world in order to uncover fraud.\u003c/p>\n\u003cp>\"Many, many forms of food fraud manifest themselves in different parts of the world virtually every day of the week,\" he says. Globalization and complex supply chains provide fraudsters with ample opportunity to mess with food products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR's Rachel Martin asked Elliott how his lab goes about tackling this daunting problem:\u003c/p>\n\u003cp>\u003cstrong>So, are people deliberately cheating the global food supply chain?\u003c/strong>\u003c/p>\n\u003cp>It's absolutely cheating. But it goes beyond cheating — this is criminal activity, very well-organized criminal activity, with people making a huge amount of money out of fraud in food systems.\u003c/p>\n\u003cp>\u003cstrong>How much money are we talking about here?\u003c/strong>\u003c/p>\n\u003cp>Nobody really knows, but the world trade in groceries is about $11 trillion. And the level of fraud is somewhere between 5 and 10 percent of that.\u003c/p>\n\u003cp>\u003cstrong>How do you decide when and what you should be testing?\u003c/strong>\u003c/p>\n\u003cp>There are a number of factors that we look for. The first is if we see that there's a massive fluctuation in the price of commodities. That can often be because demand outstripped supply. Often that can be because of crop failures that happen somewhere in the world.\u003c/p>\n\u003cp>In Madagascar very recently, the vanilla crop failed — so there's a massive increase in the price there. So that suddenly puts vanilla on our radar screen as a potential candidate for fraud.\u003c/p>\n\u003cp>\u003cstrong>And then what do you do?\u003c/strong>\u003c/p>\n\u003cp>We know what the [molecular] fingerprint of vanilla should look like. We know what vanilla looks like in different parts of the world, actually. And we will compare those reference fingerprints with the samples that arrive in our laboratory.\u003c/p>\n\u003cp>\u003cstrong>Are there kinds of products that are easier to fake than others?\u003c/strong>\u003c/p>\n\u003cp>The more that the food is processed, the more difficult it is to figure out what it is and where it comes from. So things that come from very complex supply chains ... will be much more vulnerable [to fraud] than locally produced things.\u003c/p>\n\u003cp>\u003cstrong>What happens to companies that are found guilty of food fraud?\u003c/strong>\u003c/p>\n\u003cp>Quite often, the person who is caught is the retailer. And they aren't always the fraudsters — often they have been cheated themselves. But what happens is whenever they are caught, the reputation that goes with that is quite enormous. And many, many companies that have been involved or implicated in food fraud have seen their profits drop dramatically.\u003c/p>\n\u003cp>\u003cstrong>So, what does this mean for consumers?\u003c/strong>\u003c/p>\n\u003cp>It's extremely difficult for consumers to decide what's genuine and what's fake — because, I'll tell you, the fakes are very, very good. We as consumers are reliant on the government, and on the food industry, to protect us from fraud.\u003c/p>\n\u003cp>My advice to people is always buy your food from bona fide sources. If you buy your stuff from the back of vans and so forth, you can expect what you'll get. And the second thing is, if you buy something that's too good to be true price-wise, it probably is. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "108294 http://ww2.kqed.org/bayareabites/?p=108294",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/04/04/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 681,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1459822352,
"excerpt": "Whether it's olive oil that's not so extra-virgin or burgers with a hint of horse meat, Chris Elliott, founder of the Institute for Global Food Security, explains how his laboratory uncovers fraud.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Whether it's olive oil that's not so extra-virgin or burgers with a hint of horse meat, Chris Elliott, founder of the Institute for Global Food Security, explains how his laboratory uncovers fraud.",
"title": "Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Is There Wood Pulp In That Parmesan? How Scientists Sniff Out Food Fraud",
"datePublished": "2016-04-04T19:12:01-07:00",
"dateModified": "2016-04-04T19:12:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=472684953&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Sun, 03 Apr 2016 04:38:00 -0400",
"nprLastModifiedDate": "Mon, 04 Apr 2016 10:09:55 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/04/03/472684953/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud?ft=nprml&f=472684953",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3?orgId=1&topicId=1053&d=236&p=10&story=472684953&t=progseg&e=472859043&seg=14&ft=nprml&f=472684953",
"nprImageAgency": "AFP/Getty Images",
"nprImageCredit": "Martin Bureau",
"nprAudioM3u": "http://api.npr.org/m3u/1472859164-435a83.m3u?orgId=1&topicId=1053&d=236&p=10&story=472684953&t=progseg&e=472859043&seg=14&ft=nprml&f=472684953",
"nprStoryId": "472684953",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 04 Apr 2016 10:09:00 -0400",
"path": "/bayareabites/108294/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2016/04/20160403_wesun_is_there_wood_pulp_in_that_parmesan_how_scientists_sniff_out_food_fraud.mp3\u003c/p>\n\u003cp>If you've been following any of the big news stories on food fraud lately, you'll know that it's tough to know what exactly is in our food — and where it's been before it makes it onto our dinner plates.\u003c/p>\n\u003cp>Earlier this year, Wal-Mart \u003ca href=\"http://www.bloomberg.com/news/articles/2016-02-24/wal-mart-sued-over-parmesan-cheese-with-wood-pulp-filler\">was sued\u003c/a> for stocking tubs of Parmesan cheese that contained wood-pulp filler. Olive oil is \u003ca href=\"http://www.npr.org/2011/12/12/143154180/losing-virginity-olive-oils-scandalous-industry\">often mixed\u003c/a> with sunflower oil and sold as \"extra virgin.\" And you might recall the great European horse meat scandal of 2014: Traces of horse meat were found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/25/172869585/horsemeat-found-in-ikeas-meatballs\">Ikea meatballs\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">Burger King\u003c/a> beef patties, in \u003ca href=\"http://www.ft.com/intl/cms/s/0/5f426c4c-774a-11e2-9ebc-00144feabdc0.html\">cottage pies\u003c/a> sold at schools in Lancashire, England, and in \u003ca href=\"http://www.reuters.com/article/2013/02/15/us-horsemeat-norway-idUSBRE91E0KH20130215\">frozen lasagna\u003c/a> sold all over Europe.\u003c/p>\n\u003cp>And that's \"just the tip of the iceberg,\" says \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/Research/Staff/StaffProfile/?ns=5c0109b577eb3cd66199dd946d6592443954a2e471e3c460b0eda2cf1859d2ef\">Chris Elliott\u003c/a>, the founder of the \u003ca href=\"http://www.qub.ac.uk/research-centres/InstituteforGlobalFoodSecurity/\">Institute for Global Food Security\u003c/a>, a laboratory in Northern Ireland that tests food from all over the world in order to uncover fraud.\u003c/p>\n\u003cp>\"Many, many forms of food fraud manifest themselves in different parts of the world virtually every day of the week,\" he says. Globalization and complex supply chains provide fraudsters with ample opportunity to mess with food products.\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>NPR's Rachel Martin asked Elliott how his lab goes about tackling this daunting problem:\u003c/p>\n\u003cp>\u003cstrong>So, are people deliberately cheating the global food supply chain?\u003c/strong>\u003c/p>\n\u003cp>It's absolutely cheating. But it goes beyond cheating — this is criminal activity, very well-organized criminal activity, with people making a huge amount of money out of fraud in food systems.\u003c/p>\n\u003cp>\u003cstrong>How much money are we talking about here?\u003c/strong>\u003c/p>\n\u003cp>Nobody really knows, but the world trade in groceries is about $11 trillion. And the level of fraud is somewhere between 5 and 10 percent of that.\u003c/p>\n\u003cp>\u003cstrong>How do you decide when and what you should be testing?\u003c/strong>\u003c/p>\n\u003cp>There are a number of factors that we look for. The first is if we see that there's a massive fluctuation in the price of commodities. That can often be because demand outstripped supply. Often that can be because of crop failures that happen somewhere in the world.\u003c/p>\n\u003cp>In Madagascar very recently, the vanilla crop failed — so there's a massive increase in the price there. So that suddenly puts vanilla on our radar screen as a potential candidate for fraud.\u003c/p>\n\u003cp>\u003cstrong>And then what do you do?\u003c/strong>\u003c/p>\n\u003cp>We know what the [molecular] fingerprint of vanilla should look like. We know what vanilla looks like in different parts of the world, actually. And we will compare those reference fingerprints with the samples that arrive in our laboratory.\u003c/p>\n\u003cp>\u003cstrong>Are there kinds of products that are easier to fake than others?\u003c/strong>\u003c/p>\n\u003cp>The more that the food is processed, the more difficult it is to figure out what it is and where it comes from. So things that come from very complex supply chains ... will be much more vulnerable [to fraud] than locally produced things.\u003c/p>\n\u003cp>\u003cstrong>What happens to companies that are found guilty of food fraud?\u003c/strong>\u003c/p>\n\u003cp>Quite often, the person who is caught is the retailer. And they aren't always the fraudsters — often they have been cheated themselves. But what happens is whenever they are caught, the reputation that goes with that is quite enormous. And many, many companies that have been involved or implicated in food fraud have seen their profits drop dramatically.\u003c/p>\n\u003cp>\u003cstrong>So, what does this mean for consumers?\u003c/strong>\u003c/p>\n\u003cp>It's extremely difficult for consumers to decide what's genuine and what's fake — because, I'll tell you, the fakes are very, very good. We as consumers are reliant on the government, and on the food industry, to protect us from fraud.\u003c/p>\n\u003cp>My advice to people is always buy your food from bona fide sources. If you buy your stuff from the back of vans and so forth, you can expect what you'll get. And the second thing is, if you buy something that's too good to be true price-wise, it probably is. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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/108294/is-there-wood-pulp-in-that-parmesan-how-scientists-sniff-out-food-fraud",
"authors": [
"5403"
],
"categories": [
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_10012"
],
"featImg": "bayareabites_108295",
"label": "bayareabites"
},
"bayareabites_107943": {
"type": "posts",
"id": "bayareabites_107943",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "107943",
"score": null,
"sort": [
1458757104000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1458757104,
"format": "standard",
"disqusTitle": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em",
"title": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>[soundcloud url=\"https://api.soundcloud.com/tracks/256846544\" params=\"color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "107943 http://ww2.kqed.org/bayareabites/?p=107943",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/03/23/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 738,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1459558460,
"excerpt": "A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.",
"title": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em",
"datePublished": "2016-03-23T11:18:24-07:00",
"dateModified": "2016-04-01T17:54:20-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=471437025&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food",
"nprStoryDate": "Wed, 23 Mar 2016 12:42:00 -0400",
"nprLastModifiedDate": "Wed, 23 Mar 2016 13:07:08 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/03/23/471437025/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em?ft=nprml&f=471437025",
"nprImageAgency": "Valley Public Radio",
"nprImageCredit": "Ezra David Romero",
"nprStoryId": "471437025",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 23 Mar 2016 13:07:00 -0400",
"path": "/bayareabites/107943/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/256846544&visual=true&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false'\n title='https://api.soundcloud.com/tracks/256846544'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\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>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/107943/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em",
"authors": [
"byline_bayareabites_107943"
],
"categories": [
"bayareabites_10028",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_8624",
"bayareabites_875",
"bayareabites_250",
"bayareabites_877"
],
"featImg": "bayareabites_107944",
"label": "bayareabites"
},
"bayareabites_107847": {
"type": "posts",
"id": "bayareabites_107847",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "107847",
"score": null,
"sort": [
1458588040000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1458588040,
"format": "standard",
"disqusTitle": "An Upside To Climate Change? Better French Wine",
"title": "An Upside To Climate Change? Better French Wine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "107847 http://ww2.kqed.org/bayareabites/?p=107847",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/03/21/an-upside-to-climate-change-better-french-wine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 758,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1458588040,
"excerpt": "Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Global warming has made conditions historically associated with great wines more frequent in Bordeaux and Burgundy, a study finds. But things look less bright for California vineyards.",
"title": "An Upside To Climate Change? Better French Wine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Upside To Climate Change? Better French Wine",
"datePublished": "2016-03-21T12:20:40-07:00",
"dateModified": "2016-03-21T12:20:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-upside-to-climate-change-better-french-wine",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=470872883&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 21 Mar 2016 13:06:00 -0400",
"nprLastModifiedDate": "Mon, 21 Mar 2016 14:14:19 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/03/21/470872883/an-upside-to-climate-change-better-french-wine?ft=nprml&f=470872883",
"nprImageAgency": "AFP/Getty Images",
"nprImageCredit": "Jeff Pachoud",
"nprStoryId": "470872883",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 21 Mar 2016 14:14:00 -0400",
"path": "/bayareabites/107847/an-upside-to-climate-change-better-french-wine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France's most esteemed vineyards.\u003c/p>\n\u003cp>Here, the conditions needed to produce early-ripening fruit – which is historically associated with highly rated wines – have become more frequent, according to \u003ca href=\"http://www.nature.com/nclimate/journal/vaop/ncurrent/full/nclimate2960.html\">research\u003c/a> published online Monday in the journal \u003cem>Nature Climate Change.\u003c/em>\u003c/p>\n\u003cp>\"Before 1980, you basically needed a drought to generate the heat to get a really early harvest,\" says the study's co-author, Benjamin Cook, a climate scientist with NASA's Goddard Institute for Space Studies in New York City. \"But since 1980, it's been so warm because of climate change that you can get the hot summers and really early harvests without needing a drought.\"\u003c/p>\n\u003cp>In other words, human-induced warming has become so pronounced that even drenching summer rains cannot always absorb, and reduce, the heat that helps ripening grapes develop sugars, acids and tannins.\u003c/p>\n\u003cp>Overall, this has meant earlier-than-average harvests, more frequently. That's potentially a good thing for winemakers in the Bordeaux and Burgundy regions, where Cook and his co-author, Harvard University's \u003ca href=\"http://www.arboretum.harvard.edu/people/elizabeth-wolkovich/\" target=\"_blank\">Elizabeth M. Wolkovich\u003c/a>, focused their research.\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 is a very clear signal that the earlier the harvest, the much more likely that you're going to have high-quality wines,\" Cook says.\u003c/p>\n\u003cp>But Cook says the traditional reasoning that hotter weather, and an earlier harvest, means better wine may only hold true to a point. He notes that in 2003 an extremely dry, warm growing season preceded one of France's earliest harvests on record. Grape growers were harvesting their fruit in mid- to late-August – several weeks earlier than usual.\u003c/p>\n\u003cp>\"But the wine quality was kind of middling,\" Cook says. \"That suggests that after a certain point, it could just get to be so warm, and the harvest so early, that you move into a situation where the old rules no longer apply.\"\u003c/p>\n\u003cp>In fact, other research has predicted that global warming could redraw the entire global winemaking map. A \u003ca href=\"http://www.pnas.org/content/110/17/6907.abstract\" target=\"_blank\">paper published in 2013\u003c/a> in the journal \u003cem>Proceedings of the National Academy of Sciences\u003c/em> warned that grape growers may need to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/05/06/181684846/with-warming-climes-how-long-will-a-bordeaux-be-a-bordeaux\" target=\"_blank\">move their vineyards to higher latitudes and higher elevations\u003c/a> to beat the heat of global warming.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.bren.ucsb.edu/people/Faculty/lee_hannah.htm\" target=\"_blank\">Lee Hannah\u003c/a>, a co-author of that study, says the results of his work don't necessarily conflict with the results of Cook's research. The differing results are a result of the global, rather than localized, view that he and his colleagues took in gathering their data and running their climate models, says Hannah, who is a University of California, Santa Barbara-based climate change biologist with Conservation International.\u003c/p>\n\u003cp>Hannah says warming trends will almost certainly force winemakers to make adjustments to how they operate.\u003c/p>\n\u003cp>\"But the devil is in the details for each particular region in how that exactly plays out, and there may be winners and losers,\" Hannah says. \"In Europe, things could be more moderate than what our model suggested, and possibly in California, things will be more extreme.\"\u003c/p>\n\u003cp>In California, Hannah notes, escalating temperatures have come in tandem with drought – whereas in Europe, as Cook's study found, drought and temperature have become decoupled. For California winemakers, this could mean extreme conditions that make regions known for fine wine, like Napa and Sonoma counties, too hot to produce premium wines in the future.\u003c/p>\n\u003cp>\"People have been very worried about what this latest drought could mean for wine production in California,\" Hannah says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sou.edu/envirostudies/faculty/jones.html\">Gregory Jones\u003c/a>, a professor of environmental science and policy at Southern Oregon University, tells us that the climate trends observed in Cook's study, which Jones helped review, could make California winemakers more dependent on irrigation.\u003c/p>\n\u003cp>Cook, too, believes some facets of winemaking will need to change from place to place as the planet warms.\u003c/p>\n\u003cp>But the point of his and Wolkovich's study, he says, was partly to provide winemakers with information that could help them adapt to warmer future conditions, rather than flee from them.\u003c/p>\n\u003cp>\"At the end of the day, people are still going to want to grow wine in Bordeaux in the future,\" Cook says. \"So, we wanted to get more information about what is happening here [due to climate change], so that people could use that information. Winemakers do not need to be complete slaves to what the environment does.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \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/107847/an-upside-to-climate-change-better-french-wine",
"authors": [
"byline_bayareabites_107847"
],
"categories": [
"bayareabites_358",
"bayareabites_60",
"bayareabites_119"
],
"tags": [
"bayareabites_14958",
"bayareabites_836",
"bayareabites_11813",
"bayareabites_11772",
"bayareabites_12139",
"bayareabites_14748"
],
"featImg": "bayareabites_107848",
"label": "bayareabites"
},
"bayareabites_107742": {
"type": "posts",
"id": "bayareabites_107742",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "107742",
"score": null,
"sort": [
1458231306000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1458231306,
"format": "standard",
"disqusTitle": "How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case",
"title": "How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Pot-infused edibles are big sellers in states that have legalized marijuana. The problem is, it's been tough to measure and regulate the potency of these ganja-laced gummy bears, lollies and brownies.\u003c/p>\n\u003cp>Studies \u003ca href=\"http://www.npr.org/sections/health-shots/2016/02/24/468009810/for-pot-tourists-the-trip-is-more-likely-to-end-in-the-erhttp://www.npr.org/sections/health-shots/2015/06/23/416791647/medical-marijuana-is-often-less-potent-than-advertised\">have found\u003c/a> that many edible marijuana products in the market contain lower or higher concentrations of psychoactive THC and other cannabinoids than advertised.\u003c/p>\n\u003cp>And that's bad news for consumers. Treats with too-little THC may fail to help patients who are prescribed the drug for debilitating conditions like chronic pain, and leave recreational users feeling cheated. And too much THC can cause anxiety and nausea, trigger psychotic episodes and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\">land people in the emergency room\u003c/a>.\u003c/p>\n\u003cp>While state officials and independent testing labs are making a big effort to regulate the quality of edibles, these products aren't so easy to study. Pastries and candies made with marijuana also contain sugars and fats that can gum up lab equipment. And often, the THC is not evenly distributed throughout the food, so testers can't be sure they've got accurate results without studying large amounts of the product — which can be time consuming.\u003c/p>\n\u003cp>At the American Chemical Society conference on Tuesday, one group of scientists \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2016/march/edible-cannabis.html\">presented\u003c/a> what they think is a better way to test pot edibles. \"Essentially, what we're recommending is to take the cannabis product and freeze-dry it with dry ice or liquid nitrogen,\" says \u003ca href=\"http://medical-cannabis-declaration.org/jahan-marcu/\">Jahan Marcu\u003c/a>, a senior scientist at the advocacy group Americans for Safe Access who helped develop the new technique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next step, Marcu says, is to mix the freeze-dried candy or brownie with diatomaceous earth — an abrasive, silica-based powder that's sometimes used to keep snails out of gardens — and pulverize it all together in a high-tech blender, to create a smooth, homogeneous sample.\u003c/p>\n\u003cp>This works especially well for sticky substances like gummy bears and peanut butter, which are especially difficult to analyze using traditional methods, Marcu notes.\u003c/p>\n\u003cp>\"A great way to ruin your $250,000 piece of lab equipment is to put some sugary sticky substance into it,\" he says. Desiccating and grinding such substances into a powder makes them much easier to work with, he says. \"So then we can cleanly extract the cannabinoids from the products and analyze them using the normal methods.\"\u003c/p>\n\u003cfigure id=\"attachment_107744\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg\" alt=\"Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore.\" width=\"400\" height=\"222\" class=\"size-thumbnail wp-image-107744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1440x798.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1180x654.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1038x576.jpg 1038w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore. \u003ccite>(Don Ryan/AP )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Testers can use smaller samples of the homogenized product to get an accurate read — and this stuff won't mess with lab equipment.\u003c/p>\n\u003cp>Marcu says with some finessing, this technique could someday serve as a standard that state agencies and private labs can use for all marijuana-infused products.\u003c/p>\n\u003cp>It's a good start, says \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=5865545E-9BA1-4580-80EEE10301E4AB04\">Brian Thomas\u003c/a>, a pharmacologist and chemist at the private research institute RTI International. But Thomas, who was not involved in the recent research, says that a universal test for all marijuana edibles may be a pipe dream.\u003c/p>\n\u003cp>\"The more ingredients a product has, the harder it'll be to analyze,\" he says. \"Even a subtle difference — like a chocolate-chip cookie with walnuts versus a plain chocolate-chip cookie — can complicate the testing process.\"\u003c/p>\n\u003cp>Going forward, it may be a good idea for government authorities — or for manufacturers themselves — to limit the number of edibles in the market, Thomas says, especially since the inactive ingredients in an edible can affect how our bodies process marijuana. \"Say you've got a pot brownie with a given concentration of THC. Depending on whether it's made with vegetable oil or butter, your body will absorb the THC in that brownie much faster or much slower,\" Thomas says.\u003c/p>\n\u003cp>Especially for patients who take marijuana for pain-relief or seizures, paring down the options to a few, standardized edible formulations is a good idea, says \u003ca href=\"http://www.hopkinsmedicine.org/profiles/results/directory/profile/0656049/ryan-vandrey?modalpref=false&pagecount=10&clearpagecache=false&currpage=1\">Ryan Vandrey\u003c/a>, an associate professor of psychiatry at Johns Hopkins University who studies the psychological effects of marijuana.\u003c/p>\n\u003cp>\"If we were talking about blood-pressure medicine, we never expect patients to go to the pharmacy and not know what they were getting — that would be completely inappropriate,\" he says.\u003c/p>\n\u003cp>Researchers — and manufacturers of marijuana products — should keep pushing to develop better ways to test edibles and control their quality, Vandrey says.\u003c/p>\n\u003cp>\"Think about it. Even if people are just using these products for recreation, the current state of affairs is a problem,\" Vandrey notes. \"You don't go buy a six pack and expect each can of beer to have a different, unknown amount of alcohol.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "107742 http://ww2.kqed.org/bayareabites/?p=107742",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/03/17/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 768,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1458231306,
"excerpt": "Too much THC can land you in the hospital. But testing pastries and candies made with marijuana also can gum up lab equipment. One group of scientists thinks they've got a solution.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Too much THC can land you in the hospital. But testing pastries and candies made with marijuana also can gum up lab equipment. One group of scientists thinks they've got a solution.",
"title": "How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Potent Is That Pot Brownie? Dry Ice And A Blender Might Crack The Case",
"datePublished": "2016-03-17T09:15:06-07:00",
"dateModified": "2016-03-17T09:15:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"nprApiLink": "http://api.npr.org/query?id=470550800&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maanvi Singh, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 17 Mar 2016 07:00:00 -0400",
"nprLastModifiedDate": "Thu, 17 Mar 2016 09:46:00 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/03/17/470550800/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case?ft=nprml&f=470550800",
"nprImageAgency": "AP",
"nprImageCredit": "Ryan Kang",
"source": "Food Trends and Technology",
"nprStoryId": "470550800",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 17 Mar 2016 09:46:00 -0400",
"path": "/bayareabites/107742/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pot-infused edibles are big sellers in states that have legalized marijuana. The problem is, it's been tough to measure and regulate the potency of these ganja-laced gummy bears, lollies and brownies.\u003c/p>\n\u003cp>Studies \u003ca href=\"http://www.npr.org/sections/health-shots/2016/02/24/468009810/for-pot-tourists-the-trip-is-more-likely-to-end-in-the-erhttp://www.npr.org/sections/health-shots/2015/06/23/416791647/medical-marijuana-is-often-less-potent-than-advertised\">have found\u003c/a> that many edible marijuana products in the market contain lower or higher concentrations of psychoactive THC and other cannabinoids than advertised.\u003c/p>\n\u003cp>And that's bad news for consumers. Treats with too-little THC may fail to help patients who are prescribed the drug for debilitating conditions like chronic pain, and leave recreational users feeling cheated. And too much THC can cause anxiety and nausea, trigger psychotic episodes and \u003ca href=\"http://www.npr.org/sections/thesalt/2014/08/26/343432131/colorados-pot-brownies-have-a-new-ingredient-warning-labels\">land people in the emergency room\u003c/a>.\u003c/p>\n\u003cp>While state officials and independent testing labs are making a big effort to regulate the quality of edibles, these products aren't so easy to study. Pastries and candies made with marijuana also contain sugars and fats that can gum up lab equipment. And often, the THC is not evenly distributed throughout the food, so testers can't be sure they've got accurate results without studying large amounts of the product — which can be time consuming.\u003c/p>\n\u003cp>At the American Chemical Society conference on Tuesday, one group of scientists \u003ca href=\"http://www.acs.org/content/acs/en/pressroom/newsreleases/2016/march/edible-cannabis.html\">presented\u003c/a> what they think is a better way to test pot edibles. \"Essentially, what we're recommending is to take the cannabis product and freeze-dry it with dry ice or liquid nitrogen,\" says \u003ca href=\"http://medical-cannabis-declaration.org/jahan-marcu/\">Jahan Marcu\u003c/a>, a senior scientist at the advocacy group Americans for Safe Access who helped develop the new technique.\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 next step, Marcu says, is to mix the freeze-dried candy or brownie with diatomaceous earth — an abrasive, silica-based powder that's sometimes used to keep snails out of gardens — and pulverize it all together in a high-tech blender, to create a smooth, homogeneous sample.\u003c/p>\n\u003cp>This works especially well for sticky substances like gummy bears and peanut butter, which are especially difficult to analyze using traditional methods, Marcu notes.\u003c/p>\n\u003cp>\"A great way to ruin your $250,000 piece of lab equipment is to put some sugary sticky substance into it,\" he says. Desiccating and grinding such substances into a powder makes them much easier to work with, he says. \"So then we can cleanly extract the cannabinoids from the products and analyze them using the normal methods.\"\u003c/p>\n\u003cfigure id=\"attachment_107744\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg\" alt=\"Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore.\" width=\"400\" height=\"222\" class=\"size-thumbnail wp-image-107744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-768x426.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1440x798.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1180x654.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/marijuanalab_enl-30bb5f38706afc008b0f4c27fb996cdeb0855c72-1038x576.jpg 1038w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Vials are prepared to test medical marijuana at Sunrise Analytical lab in Wilsonville, Ore. \u003ccite>(Don Ryan/AP )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Testers can use smaller samples of the homogenized product to get an accurate read — and this stuff won't mess with lab equipment.\u003c/p>\n\u003cp>Marcu says with some finessing, this technique could someday serve as a standard that state agencies and private labs can use for all marijuana-infused products.\u003c/p>\n\u003cp>It's a good start, says \u003ca href=\"http://www.rti.org/newsroom/experts.cfm?obj=5865545E-9BA1-4580-80EEE10301E4AB04\">Brian Thomas\u003c/a>, a pharmacologist and chemist at the private research institute RTI International. But Thomas, who was not involved in the recent research, says that a universal test for all marijuana edibles may be a pipe dream.\u003c/p>\n\u003cp>\"The more ingredients a product has, the harder it'll be to analyze,\" he says. \"Even a subtle difference — like a chocolate-chip cookie with walnuts versus a plain chocolate-chip cookie — can complicate the testing process.\"\u003c/p>\n\u003cp>Going forward, it may be a good idea for government authorities — or for manufacturers themselves — to limit the number of edibles in the market, Thomas says, especially since the inactive ingredients in an edible can affect how our bodies process marijuana. \"Say you've got a pot brownie with a given concentration of THC. Depending on whether it's made with vegetable oil or butter, your body will absorb the THC in that brownie much faster or much slower,\" Thomas says.\u003c/p>\n\u003cp>Especially for patients who take marijuana for pain-relief or seizures, paring down the options to a few, standardized edible formulations is a good idea, says \u003ca href=\"http://www.hopkinsmedicine.org/profiles/results/directory/profile/0656049/ryan-vandrey?modalpref=false&pagecount=10&clearpagecache=false&currpage=1\">Ryan Vandrey\u003c/a>, an associate professor of psychiatry at Johns Hopkins University who studies the psychological effects of marijuana.\u003c/p>\n\u003cp>\"If we were talking about blood-pressure medicine, we never expect patients to go to the pharmacy and not know what they were getting — that would be completely inappropriate,\" he says.\u003c/p>\n\u003cp>Researchers — and manufacturers of marijuana products — should keep pushing to develop better ways to test edibles and control their quality, Vandrey says.\u003c/p>\n\u003cp>\"Think about it. Even if people are just using these products for recreation, the current state of affairs is a problem,\" Vandrey notes. \"You don't go buy a six pack and expect each can of beer to have a different, unknown amount of alcohol.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \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/107742/how-potent-is-that-pot-brownie-dry-ice-and-a-blender-might-crack-the-case",
"authors": [
"byline_bayareabites_107742"
],
"categories": [
"bayareabites_4084",
"bayareabites_358"
],
"tags": [
"bayareabites_15356",
"bayareabites_11746",
"bayareabites_12897",
"bayareabites_12754",
"bayareabites_13053"
],
"featImg": "bayareabites_107743",
"label": "source_bayareabites_107742"
}
},
"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": 300,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 418,
"relation": "eq"
},
"items": [
"bayareabites_109903",
"bayareabites_109819",
"bayareabites_109671",
"bayareabites_109610",
"bayareabites_109421",
"bayareabites_109414",
"bayareabites_109101",
"bayareabites_108615",
"bayareabites_108294",
"bayareabites_107943",
"bayareabites_107847",
"bayareabites_107742"
],
"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_109671": {
"type": "terms",
"id": "source_bayareabites_109671",
"meta": {
"override": true
},
"name": "Labeling and Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_109610": {
"type": "terms",
"id": "source_bayareabites_109610",
"meta": {
"override": true
},
"name": "Health & Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_109421": {
"type": "terms",
"id": "source_bayareabites_109421",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_108615": {
"type": "terms",
"id": "source_bayareabites_108615",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_107742": {
"type": "terms",
"id": "source_bayareabites_107742",
"meta": {
"override": true
},
"name": "Food Trends and Technology",
"link": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"isLoading": false
},
"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_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_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_15491": {
"type": "terms",
"id": "bayareabites_15491",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15491",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beekeepers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beekeepers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99821,
"slug": "beekeepers",
"isLoading": false,
"link": "/bayareabites/tag/beekeepers"
},
"bayareabites_875": {
"type": "terms",
"id": "bayareabites_875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 852,
"slug": "bees",
"isLoading": false,
"link": "/bayareabites/tag/bees"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_15492": {
"type": "terms",
"id": "bayareabites_15492",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15492",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hives",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hives Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99822,
"slug": "hives",
"isLoading": false,
"link": "/bayareabites/tag/hives"
},
"bayareabites_15489": {
"type": "terms",
"id": "bayareabites_15489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bearded chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bearded chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99819,
"slug": "bearded-chicken",
"isLoading": false,
"link": "/bayareabites/tag/bearded-chicken"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_12139": {
"type": "terms",
"id": "bayareabites_12139",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12139",
"found": true
},
"relationships": {},
"featImg": null,
"name": "research",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "research Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6601,
"slug": "research",
"isLoading": false,
"link": "/bayareabites/tag/research"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"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_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"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_4289": {
"type": "terms",
"id": "bayareabites_4289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "e. coli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "e. coli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2669,
"slug": "e-coli",
"isLoading": false,
"link": "/bayareabites/tag/e-coli"
},
"bayareabites_11544": {
"type": "terms",
"id": "bayareabites_11544",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11544",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foodborne illness",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foodborne illness Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6006,
"slug": "foodborne-illness",
"isLoading": false,
"link": "/bayareabites/tag/foodborne-illness"
},
"bayareabites_10774": {
"type": "terms",
"id": "bayareabites_10774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5228,
"slug": "labeling",
"isLoading": false,
"link": "/bayareabites/tag/labeling"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_753": {
"type": "terms",
"id": "bayareabites_753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steak",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steak Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 771,
"slug": "steak",
"isLoading": false,
"link": "/bayareabites/tag/steak"
},
"bayareabites_15472": {
"type": "terms",
"id": "bayareabites_15472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tenderized",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tenderized Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99802,
"slug": "tenderized",
"isLoading": false,
"link": "/bayareabites/tag/tenderized"
},
"bayareabites_11808": {
"type": "terms",
"id": "bayareabites_11808",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11808",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tenderized meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tenderized meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6270,
"slug": "tenderized-meat",
"isLoading": false,
"link": "/bayareabites/tag/tenderized-meat"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"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_9222": {
"type": "terms",
"id": "bayareabites_9222",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9222",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food as Medicine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food as Medicine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3676,
"slug": "food-as-medicine",
"isLoading": false,
"link": "/bayareabites/tag/food-as-medicine"
},
"bayareabites_1758": {
"type": "terms",
"id": "bayareabites_1758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "insomnia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "insomnia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1386,
"slug": "insomnia",
"isLoading": false,
"link": "/bayareabites/tag/insomnia"
},
"bayareabites_11376": {
"type": "terms",
"id": "bayareabites_11376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sleep",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sleep Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5836,
"slug": "sleep",
"isLoading": false,
"link": "/bayareabites/tag/sleep"
},
"bayareabites_11378": {
"type": "terms",
"id": "bayareabites_11378",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11378",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sleep deprivation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sleep deprivation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5838,
"slug": "sleep-deprivation",
"isLoading": false,
"link": "/bayareabites/tag/sleep-deprivation"
},
"bayareabites_15463": {
"type": "terms",
"id": "bayareabites_15463",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15463",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tryptophan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tryptophan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99793,
"slug": "tryptophan",
"isLoading": false,
"link": "/bayareabites/tag/tryptophan"
},
"bayareabites_15462": {
"type": "terms",
"id": "bayareabites_15462",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15462",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tyramine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tyramine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99792,
"slug": "tyramine",
"isLoading": false,
"link": "/bayareabites/tag/tyramine"
},
"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_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_15458": {
"type": "terms",
"id": "bayareabites_15458",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15458",
"found": true
},
"relationships": {},
"featImg": null,
"name": "G.E. Food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "G.E. Food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99788,
"slug": "g-e-food",
"isLoading": false,
"link": "/bayareabites/tag/g-e-food"
},
"bayareabites_11354": {
"type": "terms",
"id": "bayareabites_11354",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11354",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetically engineered",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetically engineered Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5813,
"slug": "genetically-engineered",
"isLoading": false,
"link": "/bayareabites/tag/genetically-engineered"
},
"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_15457": {
"type": "terms",
"id": "bayareabites_15457",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15457",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The National Academy of Sciences",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The National Academy of Sciences Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99787,
"slug": "the-national-academy-of-sciences",
"isLoading": false,
"link": "/bayareabites/tag/the-national-academy-of-sciences"
},
"bayareabites_8932": {
"type": "terms",
"id": "bayareabites_8932",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8932",
"found": true
},
"relationships": {},
"featImg": null,
"name": "environment",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "environment Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3385,
"slug": "environment",
"isLoading": false,
"link": "/bayareabites/tag/environment"
},
"bayareabites_15445": {
"type": "terms",
"id": "bayareabites_15445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar beets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar beets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99775,
"slug": "sugar-beets",
"isLoading": false,
"link": "/bayareabites/tag/sugar-beets"
},
"bayareabites_10480": {
"type": "terms",
"id": "bayareabites_10480",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10480",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4934,
"slug": "dairy",
"isLoading": false,
"link": "/bayareabites/tag/dairy"
},
"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_15420": {
"type": "terms",
"id": "bayareabites_15420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99750,
"slug": "whole-milk",
"isLoading": false,
"link": "/bayareabites/tag/whole-milk"
},
"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_8624": {
"type": "terms",
"id": "bayareabites_8624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almonds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almonds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3077,
"slug": "almonds",
"isLoading": false,
"link": "/bayareabites/tag/almonds"
},
"bayareabites_877": {
"type": "terms",
"id": "bayareabites_877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honeybees",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honeybees Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 854,
"slug": "honeybees",
"isLoading": false,
"link": "/bayareabites/tag/honeybees"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_14958": {
"type": "terms",
"id": "bayareabites_14958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CA drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CA drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99288,
"slug": "ca-drought",
"isLoading": false,
"link": "/bayareabites/tag/ca-drought"
},
"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_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_11772": {
"type": "terms",
"id": "bayareabites_11772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6234,
"slug": "french-wine",
"isLoading": false,
"link": "/bayareabites/tag/french-wine"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_15356": {
"type": "terms",
"id": "bayareabites_15356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dosage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dosage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99686,
"slug": "dosage",
"isLoading": false,
"link": "/bayareabites/tag/dosage"
},
"bayareabites_11746": {
"type": "terms",
"id": "bayareabites_11746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marijuana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marijuana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6208,
"slug": "marijuana",
"isLoading": false,
"link": "/bayareabites/tag/marijuana"
},
"bayareabites_12897": {
"type": "terms",
"id": "bayareabites_12897",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12897",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marijuana edibles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marijuana edibles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7360,
"slug": "marijuana-edibles",
"isLoading": false,
"link": "/bayareabites/tag/marijuana-edibles"
},
"bayareabites_12754": {
"type": "terms",
"id": "bayareabites_12754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "medical marijuana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "medical marijuana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7217,
"slug": "medical-marijuana",
"isLoading": false,
"link": "/bayareabites/tag/medical-marijuana"
},
"bayareabites_13053": {
"type": "terms",
"id": "bayareabites_13053",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13053",
"found": true
},
"relationships": {},
"featImg": null,
"name": "THC",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "THC Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7516,
"slug": "thc",
"isLoading": false,
"link": "/bayareabites/tag/thc"
}
},
"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
}
}
