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"content": "\u003cp>Is it possible to slaughter animals and eat meat in an an ethical way? That's the question food writer Camas Davis set out to answer when she moved to the southwest of France to apprentice as a butcher on a small, family-run farm and slaughterhouse.\u003c/p>\n\u003cp>Being so close to the butchering process took some getting used to — \"I had to really confront my own moments of cringing or turning away or not wanting to see or know,\" she says. But ultimately Davis felt she had the answer to her question.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/fa/2018/07/20180724_fa_01.mp3\u003c/p>\n\u003cp>Davis came away from France feeling that \"not all meat is created equal — and subsequently not all animal farming is created equal.\" She says the key to being an ethical carnivore is thinking carefully about how the animals are treated and where the meat is coming from.\u003c/p>\n\u003cp>\"It's my theory — or it's a theory that I've developed over time, through my own education — that the further in we go, the better choices we make, the more agency we have in changing [the] system that brings food to our table,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis is the founder of the Portland Meat Collective, which teaches people about conscientious farming, slaughtering and eating. Her new memoir is \u003cem>Killing It.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>On what goes into \"ethical meat\" \u003c/strong>\u003c/p>\n\u003cp>I don't think we all sit on the exact same part of what I think of as the \"spectrum\" of meat eating. And so it really depends on where you come from. On a basic level, I'm interested in a couple of things: How land is used to raise the animals that we eat for meat. ... I'm interested in ... pollution practices. I'm interested in resource management. And is the food safe for us? Do the animals have a good life? Do they have a good death? And then, on our end, when we're eating that meat, is it is it safe? Is it nutritious? Is it delicious? So all of those things play into this complicated puzzle that is ethical meat.\u003c/p>\n\u003cp>\u003cstrong>On how electrocution is used in slaughter \u003c/strong>\u003c/p>\n\u003cp>I know that sounds terrible, but essentially the idea behind humanely slaughtering an animal is that you quickly render them senseless to pain, and electric electrocution is one of the ways that they do that. And then once they are rendered unconscious ... then you would bleed them and then they are dead. ... It was all very quick and quiet and surprisingly not violent-looking, which was, I think, the most surprising part of it.\u003c/p>\n\u003cp>If it's done wrong — if the pig is not stunned correctly, and \"stunned\" is the term we usually use in the industry to describe that part of the process — then the animal will feel it, and you'll know pretty immediately. So the whole goal is to keep it pain free.\u003c/p>\n\u003cp>\u003cstrong>On how stress affects the quality of the meat \u003c/strong>\u003c/p>\n\u003cp>The more stressed we are, the more adrenaline we have running through our body, the more lactic acid builds up in our muscles. And all of these things can — if not relieved before or during the death — result in tough meat. It can result in dark meat. It can result in mushy meat. So there are a lot of chemical reactions that can occur based on how that stress happened and when it happened.\u003c/p>\n\u003cp>\u003cstrong>On eating less meat than she used to \u003c/strong>\u003c/p>\n\u003cp>I don't buy it from the grocery store anymore. I fill a freezer that I have in my basement with a side of pig for my family and friends, too, and maybe a quarter of beef, if that, and a few chickens and that's mostly it. Sometimes we do supplement with a visit to the farmer's market or sometimes my husband sneaks in some grocery store meat and we have a little interaction about that.\u003c/p>\n\u003cp>I just eat less of it. It's also more of an accent to my meal; it's not a main course. Because I now am involved in the processes that get that meat to my table, I just understand the value of it. I pay a lot more money for it and therefore can't afford to eat as much as I used to. It's just really a special occasion for me, and an accent, more than anything else.\u003c/p>\n\u003cp>\u003cstrong>On the misleading labels on grocery store meat \u003c/strong>\u003c/p>\n\u003cp>It's a tricky landscape and unfortunately, most of the labels that exist are very vague, vaguely regulated if regulated at all, and can sometimes mean very little. Even in sort of mainstream grocery chains that I go to now, I see signs that say, \"farm to table,\" or \"family farms,\" or \"natural meat,\" and, in fact, the way the regulations are worded, that doesn't have to mean anything whatsoever. So, it's hard. It's very it's very difficult to navigate that landscape. The only thing I say is you have to ask questions.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Roberta Shorrock and Mooj Zadie produced and edited the audio of this interview. Bridget Bentz, Molly Seavy-Nesper and Maria Godoy adapted it for the Web.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Food+Writer+Becomes+A+Butcher+To+Better+Understand+The+Value+Of+Meat+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\n\u003cp>https://youtu.be/fr86c-TQRZ4?t=18m7s\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BEa4SnWjlUs\u003c/p>\n\n",
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"excerpt": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
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"description": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie",
"title": "Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie",
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"content": "\u003cp>The ideal Italian pizza, be it Neapolitan or Roman, has a crisp crust flecked with dark spots — marks left by a blazing hot oven. The dough is fluffy, moist and stretchy, and the toppings are piping hot. A pizzeria's brick oven pops these out to perfection, but intrepid home cooks attempting to re-create Italian-style pizzas have more than likely discovered facsimiles are nigh impossible to produce.\u003c/p>\n\u003cp>\"Even if you prepare [the pizza] the same way, you cannot get the same result with just your oven at home,\" says Andreas Glatz, a physicist at Northern Illinois University and pizza enthusiast.\u003c/p>\n\u003cp>The fact that you need a vaulted brick oven to bake a great Italian-style pizza is well-known, but Glatz and Andrey Varlamov, also a pizza-eater and physicist at the Institute of Superconductors, Oxides and Other Innovative Materials and Devices in Rome, wanted to know why. The secret behind a pizzeria's magic, they concluded in a \u003ca href=\"https://arxiv.org/abs/1806.08790\">paper published on arXiv.org\u003c/a> last month, is in some unique thermal properties of the brick oven.\u003c/p>\n\u003cp>They started off interviewing \u003cem>pizzaiolos\u003c/em>, or pizza makers, in Rome who were masters of the Roman style of pizza. For this, the bake lasts 2 minutes at 626 degrees Fahrenheit. (Neapolitan pizzas usually bake at an even higher temperature — at least 700 degrees.) That turns out a \"well-baked but still moist dough and well-cooked toppings,\" Glatz says. The same settings in a conventional steel oven produce far less ideal results. \"You burn the dough before the surface of the pizza even reaches boiling, so this is not a product you will want to eat,\" he says. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Brick versus steel\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ordering a \"grande four-pump, nonfat, no-whip, extra-hot mocha\" is a mouthful for any hot beverage nerd, but for deaf people, it can be hard to order just a simple cup of black coffee. Global coffee behemoth Starbucks' \"Signing Store Project,\" launching in Washington, D.C. in October, aims to change that.\u003c/p>\n\u003cp>Adam Novsam, a deaf utility analyst at Starbucks headquarters in Seattle, knows firsthand how frustrating it can be to accomplish even the most basic transactions in the hearing world.\u003c/p>\n\u003cp>\"Before I go into any store, I'm anticipating and figuring out how I'm going to order and communicate. Typically, it is not an easy or smooth experience,\" Novsam says. \"Sometimes I'll try to lipread, and that often results in misunderstanding my order, especially if they have a question. Sometimes I will gesture for paper and pen and the person will appear annoyed with me or seem exasperated that it is taking extra time.\"\u003c/p>\n\u003cp>Novsam's personal experience led him to become active in the Starbucks Deaf Leadership group and an advocate for the Signing Store Project's launch in the United States. The new store will be modeled after the first — and only — Starbucks deaf-friendly location in Kuala Lumpur, Malaysia, where ergonomic design, customized order forms and a new queue management system were among the changes that helped create an environment to better serve deaf customers and employees.\u003c/p>\n\u003cp>\"Starbucks has always hired the deaf at our stores even before we were planning the signing store,\" says Rina Siew, Starbucks corporate social responsibility manager for Malaysia. \"However, we could only give them very simple and menial tasks. After a while, we realized that we needed to give them a platform where they could actually thrive, and where we as employers can provide a better partner experience for them.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Malaysian store's employees, both deaf and hearing, were enrolled in a 10-week sign language course that also highlighted deaf culture; the Washington, D.C. store will actually focus on hiring staff who are already fluent in American Sign Language (ASL). Deaf employees will don a special apron embroidered with ASL symbols, while hearing employees will sport a pin that identifies their proficiency in sign language. But fluency in ASL is only one piece of the puzzle: The physical space is equally important.\u003c/p>\n\u003cp>\"Our built environment, largely constructed by and for hearing individuals, presents a variety of surprising challenges to which deaf people have responded with a particular way of altering their surroundings to fit their unique ways of being,\" says Ryan Maliszewski, director of the Gallaudet Innovation and Entrepreneurship Institute at Gallaudet University, a four-year college for the deaf and hard of hearing in Washington, D.C., located just a few blocks from the planned signing store.\u003c/p>\n\u003cp>Having to rely on their hands for communication, for instance, means that deaf people require more room to simply converse with their friends. Eye strain and what is known as \"concentration fatigue\" are also common problems, so low-glare surfaces can help create a more comfortable experience. \"In addition to spatial and lighting design,\" says Maliszewski, \"mobility, color and acoustics are major elements to consider when identifying opportunities to reduce eye fatigue that can lead to loss of concentration and even physical exhaustion. This not only applies to deaf patrons, but to everyone — including the employees themselves.\"\u003c/p>\n\u003cp>Alisha Damodaran, senior manger of global corporate communications for Starbucks, notes that existing Starbucks stores already offer several accommodations for the hearing-impaired, including a coffee timer that flashes and vibrates, interpreter services, video remote interpreting and tech pads for writing and visual ordering. Still, she sees the signing stores as part of an ongoing journey, saying, \"We plan to leverage these opportunities to gather insights that can apply to the rest of our operations, and over time may look to continued expansion.\"\u003c/p>\n\u003cp>For Starbucks' employee Novsam, it's also an opportunity to create an experience that is uniquely focused on the deaf community.\u003c/p>\n\u003cp>\"We deaf people are often handed Braille menus in restaurants. It doesn't make any sense and you may laugh, but it is a consistent experience for many of us,\" Novsam says. \"I think it will be an awesome experience for hearing people to have a unique experience — having the tables turned a bit — and having the opportunity to be exposed to a new language and culture. I look forward to this store bringing people together.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
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"content": "\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine",
"title": "Carne Asada, Hold The Meat: Why Latinos Are Embracing Vegan-Mexican Cuisine",
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"content": "\u003cp>Tall, dreadlocked Josh Scheper knew he was out of place as he surveyed the scene at a Santa Ana, Calif., parking lot on a Sunday morning this past April. And the 46-year-old loved it.\u003c/p>\n\u003cp>Hundreds of people waited in line at stalls for vegan food, but few people looked like the Los Angeles resident. Nearly everyone in the crowd was young and Latino, as were the chefs. The food on sale was Mexican — but not hippie-dippy cafe standbys like cauliflower tacos, or tempeh-stuffed burritos. Instead, chefs reimagined meaty classics that were honest-to-goodness \u003cem>bueno\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vegatinos\">Vegatinos\u003c/a> offered jackfruit tacos, the fruit cooked so that it tasted like al pastor, the spiced pork-on-a-spit tradition from central Mexico. \u003ca href=\"https://www.instagram.com/veganbyvictorias\">Vegan by Victoria's\u003c/a>, the host of the event, hawked dairy-free Mexican and Salvadoran pan dulce (sweet bread). Another stall blasted ranchera music as a stern-looking millennial wearing a Los Angeles Dodgers hat and a Pendleton jacket ladled vegan pozole (hominy stew usually prepared with pork) into big bowls while he sung its praises to a customer.\u003c/p>\n\u003cp>Scheper stared in awe at it all. \"[I'm] happy to not have white hipster vegans run all the vegan stuff,\" he finally said, tongue only somewhat in cheek.\u003c/p>\n\u003cp>Vegan Latino cuisine has received some mainstream attention this decade, from New York City (where Erick Castro shares his Puerto Rican creations on Instagram at \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/\">How to Be Vegan in the Hood\u003c/a>) to \u003ca href=\"https://www.instagram.com/healthyvoyager\">Colombian-American cookbook author Carolyn Scott-Hamilton\u003c/a> in Miami.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But over the past year, pop-up festivals organized around Vegan-Mex vendors in Southern California have become a local sensation. They usually occur in working-class Latino suburbs like Santa Ana, Ontario, Highland Park, and Whittier. Full-time vegans – or white ones, for that matter — are a minority at these events. The majority of customers are young Mexican-Americans who heard about the pop-ups on social media, or through word-of-mouth best summed up the following way: \u003cem>No, seriously, it's good! And it tastes like the real thing!\u003c/em>\u003c/p>\n\u003cp>The movement's hype is such that vegan caterer La Venganza won \u003ca href=\"http://www.lataco.com/your-taco-madness-2018-recap-photos/\">L.A. Taco's annual Taco Madness competition\u003c/a> for best taco in Southern California, beating far-more-established (and non-vegan) competitors. It's a victory that chef-owner Raul Medina quickly downplays.\u003c/p>\n\u003cp>\"I didn't win,\" he said. \"Veganism did.\"\u003c/p>\n\u003cfigure id=\"attachment_129465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/vegana_mexicana_family-7ecccab3787805dac706d2b4e23d2b64e8c97b73-e1532044307220.jpg\" alt=\"Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129465\">\u003cfigcaption class=\"wp-caption-text\">Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra. \u003ccite>(Gustavo Arellano/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fast-talking, wise-cracking 34-year-old Medina is typical of a new generation of Vegan-Mex chefs: He simultaneously rejects \u003cem>and\u003c/em> embraces the meatier side of Mexican food. Medina uses everything from jackfruit to the hardened skim of soy milk to tackle taco classics like carne asada, chicken, and even \u003cem>tripitas \u003c/em>— beef tripe.\u003c/p>\n\u003cp>Medina says a white vegan customer \"once came up and asked, 'Why would you veganize \u003cem>tripitas\u003c/em>?' \" he said with a laugh. \"Because it's culturally nostalgic working-class food. You can't just dismiss that.\"\u003c/p>\n\u003cp>Medina started La Venganza three years ago in Oakland, while working as a paralegal for an immigration attorney. \"I wanted to find a good vegan taco de carnitas,\" he said, \"and I couldn't find an affordable one. They were only at affluent vegan hipster spots.\"\u003c/p>\n\u003cp>He took inspiration from vegan traditions in the East Bay's communities of color, specifically Buddhist temples and \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>, a famous soul food spot. And he also thought about his father, who was dying of complications from diabetes.\u003c/p>\n\u003cp>\"Everyone has a dad like that,\" Medina said, a reference to the fact that \u003ca href=\"https://www.cdc.gov/features/hispanichealth/index.html\">U.S. Latinos\u003c/a> and \u003ca href=\"https://www.nih.gov/news-events/nih-research-matters/factors-contributing-higher-incidence-diabetes-black-americans\">African-Americans\u003c/a> are more likely to develop Type 2 diabetes than whites. There are many factors behind these health disparities, including \u003ca href=\"https://hub.jhu.edu/magazine/2014/spring/racial-food-deserts/\">limited access\u003c/a> to stores that sell fresh, healthy foods in lower-income Latino and African-American communities. Health concerns are one reason why veganism is \u003ca href=\"https://www.nytimes.com/2017/11/28/dining/black-vegan-cooking.html\">growing in popularity\u003c/a> among African-Americans today. \"Blacks .... already had a solution for food deserts,\" Medina said. \"It's called veganism.\"\u003c/p>\n\u003cp>Medina moved down to Southern California last year after his father died and decided to keep La Venganza catering going in memory of his \u003cem>papi\u003c/em>. He offers tacos every Tuesday at \u003ca href=\"https://missionbarsa.com/\">Mission Bar in Santa Ana\u003c/a>; on a recent evening, the line was nearly out the door. Working with pre-cooked ingredients and a hot plate to heat tortillas, Medina cranked out tacos almost as fast as he got orders.\u003c/p>\n\u003cp>\"Limes, bro, you forgot the limes!\" he cracked at an Asian-American customer who had quickly run off with chorizo tacos made from granulated beets. \"It's the worst, nastiest, saltiest, oiliest meat you can find,\" Medina said of the traditional pork sausage. \"Why \u003cem>not\u003c/em> make it vegan? Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color.\"\u003c/p>\n\u003cp>There are no hard numbers on how many Mexican-Americans are vegan, but this way of eating isn't so far off from what their ancestors ate in pre-Columbian times. Before the Conquest, most of Mexico's indigenous natives followed a plant-based diet. Beef, pork, chicken, lamb and goat — the mainstay meats of modern-day Mexican food — all came with the Spaniards.\u003c/p>\n\u003cp>\"Many of our dishes are vegan by nature,\" says Loreta Ruiz, who \u003ca href=\"https://www.laveganamexicana.com/\">runs La Vegana Mexicana\u003c/a> with her two college-age children, Loreta and Luis Sierra. \"But just the word 'vegan' scares [Mexican] people. It's like, 'Our food is so rich and so beautiful, why are you going to alter it?'\"\u003c/p>\n\u003cp>La Vegana specializes in tamales, using a lard-free masa (cornmeal) that Ruiz said took two years to perfect so that her tamales are properly fluffy and moist. She and her children do stage pop-up food tents at community festivals, but their focus is on trying to break into restaurants and supermarkets.\u003c/p>\n\u003cp>Ruiz grew up in Mexico City with a father who was vegan \"before it was a thing.\" But she didn't give veganism a try until her daughter, Loreta, was 8. \"Even at that age,\" Ruiz said, \"she was questioning about why we needed to drink milk, or why we needed to kill animals.\"\u003c/p>\n\u003cp>The family tried to go vegan to support the young Loreta but found that a lot of the vegan food at the time was processed \"and didn't even taste good.\" So Ruiz experimented in her kitchen until friends suggested she sell food to the public. Her job with the Mexican consulate kept her busy, but she finally decided to debut La Vegana last year at a Dia de los Muertos event. The family sold tamales so fast that they couldn't thaw them out quick enough. But customers didn't seem to care – drawn perhaps by the novelty at first, they stayed around for the flavor, Ruiz says.\u003c/p>\n\u003cp>\"I was amazed at how many people wanted to try our tamales,\" Ruiz said. \"One guy came back seven times through the night, because he wanted to try them all!\"\u003c/p>\n\u003cp>Ruiz's daughter, Loreta Sierra, isn't surprised that Latinos of her generation seem more open to going vegan. (A young Salvadoran chef in Los Angeles \u003ca href=\"http://www.lataco.com/meet-the-l-a-chef-who-has-veganized-40-dishes-from-el-salvador-and-is-going-for-more/\">veganized over 40 of her country's meals\u003c/a>). \"Our generation overall is more concerned about environmentalism and environmental racism — the future of our planet,\" says the 22-year-old, who is currently an undergraduate at the University of California, Los Angeles. \"If we want to have a habitable planet, we need to start being more proactive in what we consume.\"\u003c/p>\n\u003cp>Her brother, Luis Sierra, still encounters heavy skepticism from other Mexican-Americans about his Vegan-Mex lifestyle, but he takes it in stride.\u003c/p>\n\u003cp>\"Guys on my crew, they make fun of me all the time,\" says the 19-year-old, who volunteers for the Los Angeles Fire Department. \"'Oh, yeah, that's why you're so skinny!' But then I give them one of my mom's tamales, and they change their mind right away.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tall, dreadlocked Josh Scheper knew he was out of place as he surveyed the scene at a Santa Ana, Calif., parking lot on a Sunday morning this past April. And the 46-year-old loved it.\u003c/p>\n\u003cp>Hundreds of people waited in line at stalls for vegan food, but few people looked like the Los Angeles resident. Nearly everyone in the crowd was young and Latino, as were the chefs. The food on sale was Mexican — but not hippie-dippy cafe standbys like cauliflower tacos, or tempeh-stuffed burritos. Instead, chefs reimagined meaty classics that were honest-to-goodness \u003cem>bueno\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vegatinos\">Vegatinos\u003c/a> offered jackfruit tacos, the fruit cooked so that it tasted like al pastor, the spiced pork-on-a-spit tradition from central Mexico. \u003ca href=\"https://www.instagram.com/veganbyvictorias\">Vegan by Victoria's\u003c/a>, the host of the event, hawked dairy-free Mexican and Salvadoran pan dulce (sweet bread). Another stall blasted ranchera music as a stern-looking millennial wearing a Los Angeles Dodgers hat and a Pendleton jacket ladled vegan pozole (hominy stew usually prepared with pork) into big bowls while he sung its praises to a customer.\u003c/p>\n\u003cp>Scheper stared in awe at it all. \"[I'm] happy to not have white hipster vegans run all the vegan stuff,\" he finally said, tongue only somewhat in cheek.\u003c/p>\n\u003cp>Vegan Latino cuisine has received some mainstream attention this decade, from New York City (where Erick Castro shares his Puerto Rican creations on Instagram at \u003ca href=\"https://www.instagram.com/howtobeveganinthehood/\">How to Be Vegan in the Hood\u003c/a>) to \u003ca href=\"https://www.instagram.com/healthyvoyager\">Colombian-American cookbook author Carolyn Scott-Hamilton\u003c/a> in Miami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But over the past year, pop-up festivals organized around Vegan-Mex vendors in Southern California have become a local sensation. They usually occur in working-class Latino suburbs like Santa Ana, Ontario, Highland Park, and Whittier. Full-time vegans – or white ones, for that matter — are a minority at these events. The majority of customers are young Mexican-Americans who heard about the pop-ups on social media, or through word-of-mouth best summed up the following way: \u003cem>No, seriously, it's good! And it tastes like the real thing!\u003c/em>\u003c/p>\n\u003cp>The movement's hype is such that vegan caterer La Venganza won \u003ca href=\"http://www.lataco.com/your-taco-madness-2018-recap-photos/\">L.A. Taco's annual Taco Madness competition\u003c/a> for best taco in Southern California, beating far-more-established (and non-vegan) competitors. It's a victory that chef-owner Raul Medina quickly downplays.\u003c/p>\n\u003cp>\"I didn't win,\" he said. \"Veganism did.\"\u003c/p>\n\u003cfigure id=\"attachment_129465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/vegana_mexicana_family-7ecccab3787805dac706d2b4e23d2b64e8c97b73-e1532044307220.jpg\" alt=\"Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129465\">\u003cfigcaption class=\"wp-caption-text\">Loreta Ruiz (center) runs La Vegana Mexicana, a food pop-up based in Southern California, with her children, Loreta Sierra (left) and Luis Sierra. \u003ccite>(Gustavo Arellano/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fast-talking, wise-cracking 34-year-old Medina is typical of a new generation of Vegan-Mex chefs: He simultaneously rejects \u003cem>and\u003c/em> embraces the meatier side of Mexican food. Medina uses everything from jackfruit to the hardened skim of soy milk to tackle taco classics like carne asada, chicken, and even \u003cem>tripitas \u003c/em>— beef tripe.\u003c/p>\n\u003cp>Medina says a white vegan customer \"once came up and asked, 'Why would you veganize \u003cem>tripitas\u003c/em>?' \" he said with a laugh. \"Because it's culturally nostalgic working-class food. You can't just dismiss that.\"\u003c/p>\n\u003cp>Medina started La Venganza three years ago in Oakland, while working as a paralegal for an immigration attorney. \"I wanted to find a good vegan taco de carnitas,\" he said, \"and I couldn't find an affordable one. They were only at affluent vegan hipster spots.\"\u003c/p>\n\u003cp>He took inspiration from vegan traditions in the East Bay's communities of color, specifically Buddhist temples and \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a>, a famous soul food spot. And he also thought about his father, who was dying of complications from diabetes.\u003c/p>\n\u003cp>\"Everyone has a dad like that,\" Medina said, a reference to the fact that \u003ca href=\"https://www.cdc.gov/features/hispanichealth/index.html\">U.S. Latinos\u003c/a> and \u003ca href=\"https://www.nih.gov/news-events/nih-research-matters/factors-contributing-higher-incidence-diabetes-black-americans\">African-Americans\u003c/a> are more likely to develop Type 2 diabetes than whites. There are many factors behind these health disparities, including \u003ca href=\"https://hub.jhu.edu/magazine/2014/spring/racial-food-deserts/\">limited access\u003c/a> to stores that sell fresh, healthy foods in lower-income Latino and African-American communities. Health concerns are one reason why veganism is \u003ca href=\"https://www.nytimes.com/2017/11/28/dining/black-vegan-cooking.html\">growing in popularity\u003c/a> among African-Americans today. \"Blacks .... already had a solution for food deserts,\" Medina said. \"It's called veganism.\"\u003c/p>\n\u003cp>Medina moved down to Southern California last year after his father died and decided to keep La Venganza catering going in memory of his \u003cem>papi\u003c/em>. He offers tacos every Tuesday at \u003ca href=\"https://missionbarsa.com/\">Mission Bar in Santa Ana\u003c/a>; on a recent evening, the line was nearly out the door. Working with pre-cooked ingredients and a hot plate to heat tortillas, Medina cranked out tacos almost as fast as he got orders.\u003c/p>\n\u003cp>\"Limes, bro, you forgot the limes!\" he cracked at an Asian-American customer who had quickly run off with chorizo tacos made from granulated beets. \"It's the worst, nastiest, saltiest, oiliest meat you can find,\" Medina said of the traditional pork sausage. \"Why \u003cem>not\u003c/em> make it vegan? Why are we just giving up that [vegan] market to rich people? We need to take back our ingredients and meals, and make it available to people of color.\"\u003c/p>\n\u003cp>There are no hard numbers on how many Mexican-Americans are vegan, but this way of eating isn't so far off from what their ancestors ate in pre-Columbian times. Before the Conquest, most of Mexico's indigenous natives followed a plant-based diet. Beef, pork, chicken, lamb and goat — the mainstay meats of modern-day Mexican food — all came with the Spaniards.\u003c/p>\n\u003cp>\"Many of our dishes are vegan by nature,\" says Loreta Ruiz, who \u003ca href=\"https://www.laveganamexicana.com/\">runs La Vegana Mexicana\u003c/a> with her two college-age children, Loreta and Luis Sierra. \"But just the word 'vegan' scares [Mexican] people. It's like, 'Our food is so rich and so beautiful, why are you going to alter it?'\"\u003c/p>\n\u003cp>La Vegana specializes in tamales, using a lard-free masa (cornmeal) that Ruiz said took two years to perfect so that her tamales are properly fluffy and moist. She and her children do stage pop-up food tents at community festivals, but their focus is on trying to break into restaurants and supermarkets.\u003c/p>\n\u003cp>Ruiz grew up in Mexico City with a father who was vegan \"before it was a thing.\" But she didn't give veganism a try until her daughter, Loreta, was 8. \"Even at that age,\" Ruiz said, \"she was questioning about why we needed to drink milk, or why we needed to kill animals.\"\u003c/p>\n\u003cp>The family tried to go vegan to support the young Loreta but found that a lot of the vegan food at the time was processed \"and didn't even taste good.\" So Ruiz experimented in her kitchen until friends suggested she sell food to the public. Her job with the Mexican consulate kept her busy, but she finally decided to debut La Vegana last year at a Dia de los Muertos event. The family sold tamales so fast that they couldn't thaw them out quick enough. But customers didn't seem to care – drawn perhaps by the novelty at first, they stayed around for the flavor, Ruiz says.\u003c/p>\n\u003cp>\"I was amazed at how many people wanted to try our tamales,\" Ruiz said. \"One guy came back seven times through the night, because he wanted to try them all!\"\u003c/p>\n\u003cp>Ruiz's daughter, Loreta Sierra, isn't surprised that Latinos of her generation seem more open to going vegan. (A young Salvadoran chef in Los Angeles \u003ca href=\"http://www.lataco.com/meet-the-l-a-chef-who-has-veganized-40-dishes-from-el-salvador-and-is-going-for-more/\">veganized over 40 of her country's meals\u003c/a>). \"Our generation overall is more concerned about environmentalism and environmental racism — the future of our planet,\" says the 22-year-old, who is currently an undergraduate at the University of California, Los Angeles. \"If we want to have a habitable planet, we need to start being more proactive in what we consume.\"\u003c/p>\n\u003cp>Her brother, Luis Sierra, still encounters heavy skepticism from other Mexican-Americans about his Vegan-Mex lifestyle, but he takes it in stride.\u003c/p>\n\u003cp>\"Guys on my crew, they make fun of me all the time,\" says the 19-year-old, who volunteers for the Los Angeles Fire Department. \"'Oh, yeah, that's why you're so skinny!' But then I give them one of my mom's tamales, and they change their mind right away.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Gustavo Arellano is the author of \u003c/em>Taco USA: How Mexican Food Conquered America\u003cem>, and a longtime guest on NPR's \"Barbershop\" segment on \u003c/em>Weekend All Things Considered. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The days of plastic straws are drawing shorter. \u003c/p>\n\u003cp>Marriott International on Wednesday became the latest big company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties \u003ca href=\"http://news.marriott.com/2018/07/marriott-international-to-remove-plastic-straws-worldwide-by-july-2019/\">by next July\u003c/a>. The giant hotel chain said it will stop offering plastic stirrers, too. \u003c/p>\n\u003cp>It said the environmentally friendly move could eliminate the use of more than 1 billion plastic straws and about 250 million stirrers per year. Marriott said its hotels will \"offer alternative straws upon request.\"\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would drop plastic straws from its \u003ca href=\"https://www.npr.org/2018/07/09/627220348/starbucks-goodbye-plastic-straws\">28,000 stores\u003c/a> worldwide by 2020. McDonald's is \u003ca href=\"https://www.npr.org/2018/06/15/620367460/mcdonalds-says-its-ditching-plastic-straws-in-u-k-and-ireland\">phasing out plastic straws\u003c/a> at about 1,300 restaurants in the United Kingdom and Ireland. And Alaska Air said in May that it's \u003ca href=\"https://blog.alaskaair.com/alaska-airlines/alaskacares/strawless/\">replacing plastic straws\u003c/a> on its flights with \"sustainable, marine-friendly alternatives.\"\u003c/p>\n\u003cp>As an alternative to plastic straws, Starbucks has said it developed a strawless lid, which some on social media dubbed \u003ca href=\"https://twitter.com/BLawQueen/status/1018567552996462592\">\"an adult sippy cup.\"\u003c/a> And this week, Starbucks and McDonald's said they're working together to develop a \u003ca href=\"http://news.mcdonalds.com/stories/our-people-details/closed-loop-partners-challenge\">recyclable or compostable cup\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://twitter.com/BLawQueen/status/1018567552996462592\u003c/p>\n\u003cp>The project has a futuristic name — the \u003ca href=\"http://www.closedlooppartners.com/the-center/nextgen-cup-challenge/\">NextGen Cup Consortium and Challenge\u003c/a>. It invites \"innovators, entrepreneurs, industry experts, and recyclers to submit their ideas for the next generation of recyclable and/or compostable cups,\" the companies said.\u003c/p>\n\u003cp>\"McDonald's is committed to using our scale for good to make positive changes that impact our planet and the communities we serve,\" Marion Gross, senior vice president and chief supply chain officer for McDonald's USA, said in a news release.\u003c/p>\n\u003cp>Starbucks said it wants other companies to join the project, which is being coordinated with \u003ca href=\"http://www.closedlooppartners.com/\">Closed Loop Partners\u003c/a> — a group that invests in sustainable consumer goods and advanced recycling technologies. \u003c/p>\n\u003cp>\"A better cup will benefit the entire industry and we invite others to join us as we move these efforts forward,\" said Colleen Chapman, vice president of global social impact for Starbucks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The days of plastic straws are drawing shorter. \u003c/p>\n\u003cp>Marriott International on Wednesday became the latest big company to announce it will stop using plastic straws, saying it would remove them from its more than 6,500 properties \u003ca href=\"http://news.marriott.com/2018/07/marriott-international-to-remove-plastic-straws-worldwide-by-july-2019/\">by next July\u003c/a>. The giant hotel chain said it will stop offering plastic stirrers, too. \u003c/p>\n\u003cp>It said the environmentally friendly move could eliminate the use of more than 1 billion plastic straws and about 250 million stirrers per year. Marriott said its hotels will \"offer alternative straws upon request.\"\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would drop plastic straws from its \u003ca href=\"https://www.npr.org/2018/07/09/627220348/starbucks-goodbye-plastic-straws\">28,000 stores\u003c/a> worldwide by 2020. McDonald's is \u003ca href=\"https://www.npr.org/2018/06/15/620367460/mcdonalds-says-its-ditching-plastic-straws-in-u-k-and-ireland\">phasing out plastic straws\u003c/a> at about 1,300 restaurants in the United Kingdom and Ireland. And Alaska Air said in May that it's \u003ca href=\"https://blog.alaskaair.com/alaska-airlines/alaskacares/strawless/\">replacing plastic straws\u003c/a> on its flights with \"sustainable, marine-friendly alternatives.\"\u003c/p>\n\u003cp>As an alternative to plastic straws, Starbucks has said it developed a strawless lid, which some on social media dubbed \u003ca href=\"https://twitter.com/BLawQueen/status/1018567552996462592\">\"an adult sippy cup.\"\u003c/a> And this week, Starbucks and McDonald's said they're working together to develop a \u003ca href=\"http://news.mcdonalds.com/stories/our-people-details/closed-loop-partners-challenge\">recyclable or compostable cup\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>The project has a futuristic name — the \u003ca href=\"http://www.closedlooppartners.com/the-center/nextgen-cup-challenge/\">NextGen Cup Consortium and Challenge\u003c/a>. It invites \"innovators, entrepreneurs, industry experts, and recyclers to submit their ideas for the next generation of recyclable and/or compostable cups,\" the companies said.\u003c/p>\n\u003cp>\"McDonald's is committed to using our scale for good to make positive changes that impact our planet and the communities we serve,\" Marion Gross, senior vice president and chief supply chain officer for McDonald's USA, said in a news release.\u003c/p>\n\u003cp>Starbucks said it wants other companies to join the project, which is being coordinated with \u003ca href=\"http://www.closedlooppartners.com/\">Closed Loop Partners\u003c/a> — a group that invests in sustainable consumer goods and advanced recycling technologies. \u003c/p>\n\u003cp>\"A better cup will benefit the entire industry and we invite others to join us as we move these efforts forward,\" said Colleen Chapman, vice president of global social impact for Starbucks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mare's Milk For Health? Europeans Look To Horses For Ancient Remedy",
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"content": "\u003cp>Goat's milk. Sheep's milk. Soy milk. Almond milk. The grocery store shelves these days are filled with alternatives to dairy from cows. But in Europe, interest is growing in milk from a surprising source: horses.\u003c/p>\n\u003cp>While the idea of sipping mare's milk might sound unusual to Western readers, it's been a traditional staple in Central Asia, where it is often fermented into \"koumiss,\" a mildly alcoholic drink that was adopted by Russian doctors in the mid-19th century as a treatment for tuberculosis. Patients no less illustrious than the writers Anton Chekhov and Leo Tolstoy swore by its curative powers. In Europe today, mare's milk remains a niche product, but its reputation as a health elixir is causing trouble for producers in a more regulated age.\u003c/p>\n\u003cp>That includes dairy farms like Lindenhof Stud, located in the lush countryside of Brandenburg, Germany, a 45-minute train ride outside Berlin. The elegant bays, grays and chestnuts that wander over to nibble at my pockets are pedigreed sports mares. And their milk is consumed not just by their foals, but by humans. \"We couldn't start our own business 'til socialism ended,\" Lindenhof's owner, Siegfried Dörge, says. \"And then in 1991 we bought mares to breed and to milk.\"\u003c/p>\n\u003cp>Hand-milking the 10 mares takes him just half an hour a day and provides another income stream to supplement boarding, riding holidays and sales of the farm's award-winning horses.\u003c/p>\n\u003cp>Each mare gives about a liter of spare milk a day and will only lactate when her offspring is at her side, so the foal stays with his mother until he's naturally weaned. The milk is flash-frozen in quarter-liter packs at minus 22\u003cstrong> \u003c/strong>degrees Fahrenheit and sold either direct from the farm or via organic grocery stores. It is high in vitamin C and iron but low in fat, with levels of lactose and casein that are closer to human breast milk than cow. There was no milk for me to taste yet when I visited, but fans say it has a sweet, slightly nutty flavor, like almond milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are only about 30 mare's milk producers in Germany and more scattered across Europe, chiefly in the Netherlands, Belgium and France, although few countries have national associations and there is no pan-European organization. Dörge follows the same German regulations for producing certified raw mare's milk as he does for raw milk from cows, goats and sheep, and he constantly tests for impurities.\u003c/p>\n\u003cp>His vigilance makes the milk pricey at nearly 10 euros (or nearly $12) a liter, but he has regular customers who come from as far as Hannover, some two hours away\u003cstrong>, \u003c/strong>to stock up. Often the clients take mare's milk to relieve skin or digestive problems. Peer-reviewed papers suggest mare's milk can objectively \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19462320\">improve atopic dermatitis or eczema\u003c/a>. A few studies in rats suggest that koumiss \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22558569\">reduces mercury toxicity\u003c/a> and that plain mare's milk enhanced \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10392421\">rats' immune responsiveness\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>But no one has yet been able to pinpoint any anti-inflammatory effect on the human digestive system, despite the enthusiastic reviews from customers on some producers' websites. Siegfried Dörge has one customer who has been purchasing mare's milk from him for 20 years. \"If he stops drinking it,\" Dörge says, \"he gets terrible eczema once again.\"\u003c/p>\n\u003cp>\"If I could promote mare's milk as a medicinal product, I would probably sell three times as much,\" Dörge tells me, but EU regulations forbid all food producers from making curative claims. He isn't even allowed to link to the relevant studies on mare's milk from his website.\u003c/p>\n\u003cp>\"We are at the eye of a hurricane,\" says Julie Decayeux. She's the only European producer selling fresh pasteurized mare's milk, and she also exports powdered milk around the world. The Belgian farmer established an equine dairy called Chevalait in Normandy, France, in 2003 to preserve the local draft horse breed, the Percheron, and is now one of the largest producers in Europe, with 200 mares.\u003c/p>\n\u003cp>\"After the [Second World] War, with the Marshall Plan, French farmers bought tractors and sold their horses,\" Decayeux says. \"Now there are nine draft horse breeds left in France and they are very fragile. At Chevalait we put the horses first. We're not here to make money from the horses. We are here to breed good Percherons, and the only way for that to work financially is the milk.\"\u003c/p>\n\u003cp>In any case, she adds, if you do not respect the horses, they will not produce much milk: \"They are not genetically programmed to produce milk like a cow. You need a relationship with them for them to share their milk with you.\"\u003c/p>\n\u003cp>At first, mare's milk was a hard sell, and Decayeux had to attend agricultural fairs and salons every weekend to publicize it. But then word spread and Chevalait built a market for itself. She weaned her two youngest sons on mare's milk, and uses it to cook everything from béchamel sauce to chia pudding.\u003c/p>\n\u003cp>Decayeux estimates that some 40 percent of Chevalait's customers are dealing with skin conditions like psoriasis or eczema or inflammatory bowel problems like Crohn's disease, but 60 percent are parents feeding babies with allergies to cows' milk.\u003c/p>\n\u003cp>But while peer-reviewed studies suggest that mare's milk can be a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10808187\">safe substitute\u003c/a> for most children with allergies to cow's milk, Chevalait can't make this a selling point, either. Under another EU regulation, food producers can only make nutritional claims about their products if those claims have been confirmed by the European Food Safety Authority (EFSA), which researches scientific claims and independently advises the EU.\u003c/p>\n\u003cp>Decayeux says she recently received a letter from French officials \"telling me that I must remove any wording from our website that says mare's milk is the closest milk to breast milk, or else the site will be shut down.\"\u003c/p>\n\u003cp>Mare's milk producers want to see more scientific studies into the potential medical benefits of their product, but that kind of research is costly, Rainer Schubert, chairman of the German Association of Mare's Milk Producers and a retired lecturer in human physiology and nutritional medicine, wrote in an email. He calculated that any formal, rigorous medical study would cost some €350,000 [$412,000], and there's no big European mare's milk industry to underwrite the expense.\u003c/p>\n\u003cp>There's more science already available to support the nutritional case for mare's milk as a breast milk substitute — but Decayeux needs to jump more regulatory hurdles before she can legally make those claims. The farmer is unbowed. In April, Chevalait had a visit from the regional president of Normandy, France, Hervé Morin, who wants to help save the Percheron from extinction. \u003ca href=\"#_msocom_2\"> \u003c/a>In June, Decayeux spoke about mare's milk for babies at a European Horse Network working group at the European Parliament in Brussels. The Horse Council of Normandy will present a dossier concerning the nutritional properties of mare's milk to the EFSA for validation. But she says it will take two to three years for producers to get official approval to market mare's milk for infants.\u003c/p>\n\u003cp>Despite the delay, the tiny industry seems poised for change. In March 2017 the European Parliament voted to formulate guidelines for standards and inspections at European horse and donkey dairies, a move that Schubert thinks will help. \"It could lead to an increase in awareness of mare's milk and in sales,\" he says.\u003c/p>\n\u003cp>And Julie Decayeux remains an undaunted evangelist. \"I am 52 now and this is hard work, so we are looking for partners to develop the market,\" she laughs. \"We're asking people all over the world to think about opening mare's milk farms — in America, in South America, in Africa. Why not?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Susanna Forrest is the author of \u003c/em>The Age of the Horse: An Equine Journey Through Human History. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"description": "Chekhov and Tolstoy swore by its curative powers. While mare's milk remains a niche product, its reputation as a health elixir is causing trouble for European producers in a more regulated age.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Goat's milk. Sheep's milk. Soy milk. Almond milk. The grocery store shelves these days are filled with alternatives to dairy from cows. But in Europe, interest is growing in milk from a surprising source: horses.\u003c/p>\n\u003cp>While the idea of sipping mare's milk might sound unusual to Western readers, it's been a traditional staple in Central Asia, where it is often fermented into \"koumiss,\" a mildly alcoholic drink that was adopted by Russian doctors in the mid-19th century as a treatment for tuberculosis. Patients no less illustrious than the writers Anton Chekhov and Leo Tolstoy swore by its curative powers. In Europe today, mare's milk remains a niche product, but its reputation as a health elixir is causing trouble for producers in a more regulated age.\u003c/p>\n\u003cp>That includes dairy farms like Lindenhof Stud, located in the lush countryside of Brandenburg, Germany, a 45-minute train ride outside Berlin. The elegant bays, grays and chestnuts that wander over to nibble at my pockets are pedigreed sports mares. And their milk is consumed not just by their foals, but by humans. \"We couldn't start our own business 'til socialism ended,\" Lindenhof's owner, Siegfried Dörge, says. \"And then in 1991 we bought mares to breed and to milk.\"\u003c/p>\n\u003cp>Hand-milking the 10 mares takes him just half an hour a day and provides another income stream to supplement boarding, riding holidays and sales of the farm's award-winning horses.\u003c/p>\n\u003cp>Each mare gives about a liter of spare milk a day and will only lactate when her offspring is at her side, so the foal stays with his mother until he's naturally weaned. The milk is flash-frozen in quarter-liter packs at minus 22\u003cstrong> \u003c/strong>degrees Fahrenheit and sold either direct from the farm or via organic grocery stores. It is high in vitamin C and iron but low in fat, with levels of lactose and casein that are closer to human breast milk than cow. There was no milk for me to taste yet when I visited, but fans say it has a sweet, slightly nutty flavor, like almond milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are only about 30 mare's milk producers in Germany and more scattered across Europe, chiefly in the Netherlands, Belgium and France, although few countries have national associations and there is no pan-European organization. Dörge follows the same German regulations for producing certified raw mare's milk as he does for raw milk from cows, goats and sheep, and he constantly tests for impurities.\u003c/p>\n\u003cp>His vigilance makes the milk pricey at nearly 10 euros (or nearly $12) a liter, but he has regular customers who come from as far as Hannover, some two hours away\u003cstrong>, \u003c/strong>to stock up. Often the clients take mare's milk to relieve skin or digestive problems. Peer-reviewed papers suggest mare's milk can objectively \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/19462320\">improve atopic dermatitis or eczema\u003c/a>. A few studies in rats suggest that koumiss \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22558569\">reduces mercury toxicity\u003c/a> and that plain mare's milk enhanced \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10392421\">rats' immune responsiveness\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>But no one has yet been able to pinpoint any anti-inflammatory effect on the human digestive system, despite the enthusiastic reviews from customers on some producers' websites. Siegfried Dörge has one customer who has been purchasing mare's milk from him for 20 years. \"If he stops drinking it,\" Dörge says, \"he gets terrible eczema once again.\"\u003c/p>\n\u003cp>\"If I could promote mare's milk as a medicinal product, I would probably sell three times as much,\" Dörge tells me, but EU regulations forbid all food producers from making curative claims. He isn't even allowed to link to the relevant studies on mare's milk from his website.\u003c/p>\n\u003cp>\"We are at the eye of a hurricane,\" says Julie Decayeux. She's the only European producer selling fresh pasteurized mare's milk, and she also exports powdered milk around the world. The Belgian farmer established an equine dairy called Chevalait in Normandy, France, in 2003 to preserve the local draft horse breed, the Percheron, and is now one of the largest producers in Europe, with 200 mares.\u003c/p>\n\u003cp>\"After the [Second World] War, with the Marshall Plan, French farmers bought tractors and sold their horses,\" Decayeux says. \"Now there are nine draft horse breeds left in France and they are very fragile. At Chevalait we put the horses first. We're not here to make money from the horses. We are here to breed good Percherons, and the only way for that to work financially is the milk.\"\u003c/p>\n\u003cp>In any case, she adds, if you do not respect the horses, they will not produce much milk: \"They are not genetically programmed to produce milk like a cow. You need a relationship with them for them to share their milk with you.\"\u003c/p>\n\u003cp>At first, mare's milk was a hard sell, and Decayeux had to attend agricultural fairs and salons every weekend to publicize it. But then word spread and Chevalait built a market for itself. She weaned her two youngest sons on mare's milk, and uses it to cook everything from béchamel sauce to chia pudding.\u003c/p>\n\u003cp>Decayeux estimates that some 40 percent of Chevalait's customers are dealing with skin conditions like psoriasis or eczema or inflammatory bowel problems like Crohn's disease, but 60 percent are parents feeding babies with allergies to cows' milk.\u003c/p>\n\u003cp>But while peer-reviewed studies suggest that mare's milk can be a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/10808187\">safe substitute\u003c/a> for most children with allergies to cow's milk, Chevalait can't make this a selling point, either. Under another EU regulation, food producers can only make nutritional claims about their products if those claims have been confirmed by the European Food Safety Authority (EFSA), which researches scientific claims and independently advises the EU.\u003c/p>\n\u003cp>Decayeux says she recently received a letter from French officials \"telling me that I must remove any wording from our website that says mare's milk is the closest milk to breast milk, or else the site will be shut down.\"\u003c/p>\n\u003cp>Mare's milk producers want to see more scientific studies into the potential medical benefits of their product, but that kind of research is costly, Rainer Schubert, chairman of the German Association of Mare's Milk Producers and a retired lecturer in human physiology and nutritional medicine, wrote in an email. He calculated that any formal, rigorous medical study would cost some €350,000 [$412,000], and there's no big European mare's milk industry to underwrite the expense.\u003c/p>\n\u003cp>There's more science already available to support the nutritional case for mare's milk as a breast milk substitute — but Decayeux needs to jump more regulatory hurdles before she can legally make those claims. The farmer is unbowed. In April, Chevalait had a visit from the regional president of Normandy, France, Hervé Morin, who wants to help save the Percheron from extinction. \u003ca href=\"#_msocom_2\"> \u003c/a>In June, Decayeux spoke about mare's milk for babies at a European Horse Network working group at the European Parliament in Brussels. The Horse Council of Normandy will present a dossier concerning the nutritional properties of mare's milk to the EFSA for validation. But she says it will take two to three years for producers to get official approval to market mare's milk for infants.\u003c/p>\n\u003cp>Despite the delay, the tiny industry seems poised for change. In March 2017 the European Parliament voted to formulate guidelines for standards and inspections at European horse and donkey dairies, a move that Schubert thinks will help. \"It could lead to an increase in awareness of mare's milk and in sales,\" he says.\u003c/p>\n\u003cp>And Julie Decayeux remains an undaunted evangelist. \"I am 52 now and this is hard work, so we are looking for partners to develop the market,\" she laughs. \"We're asking people all over the world to think about opening mare's milk farms — in America, in South America, in Africa. Why not?\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Susanna Forrest is the author of \u003c/em>The Age of the Horse: An Equine Journey Through Human History. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>It was a hot day at the zoo when Jordan Carlson's son, who has motor-planning delays, got thirsty. \"We went to the snack bar and found out they had a 'no straw' policy,\" Carlson says. \"It was a hot day and he couldn't drink.\"\u003c/p>\n\u003cp>Their only option was to leave the park and look for a business that sold drinks with a straw. Without one, her son can't drink beverages. At home they use reusable straws and she tries to keep some on hand when they leave the house, but \"I'm human and sometimes I forget,\" Carlson explains. People with disabilities have to be much more conscious of what businesses and communities offer, Carlson says.\u003c/p>\n\u003cp>On social media, many people are ecstatic about the crush of cities and businesses pledging to ban plastic straws once and for all. Ever since a video showing a sea turtle with a straw stuck up its nose went viral, campaigns like #StopSucking for a strawless ocean have gained considerable traction. Seattle this month implemented a \u003ca href=\"http://thehill.com/policy/energy-environment/395118-seattle-plastic-straw-utensil-ban-takes-effect\">citywide ban on plastic straws\u003c/a>, Starbucks announced on Monday that it will phase out the use of plastic straws by 2020,\u003cstrong> \u003c/strong>and many other municipalities and businesses are likely to follow suit. As one Twitter user \u003ca href=\"https://twitter.com/trishalive/status/1013077353629732864\">posted\u003c/a>, \"My waiter asked 'Now, do we want straws OR do we want to save the turtles?' and honestly we all deserve that environmental guilt trip.\"\u003c/p>\n\u003cp>But for many people with disabilities, going without plastic straws isn't a question of how much they care about dolphins or sea turtles; it can be a matter of life or death.\u003c/p>\n\u003cp>There are many alternatives to plastic straws — paper, biodegradable plastics and even reusable straws made from metal or silicone. But paper straws and similar biodegradable options often fall apart too quickly or are easy for people with limited jaw control to bite through. Silicone straws are often not flexible — one of the most important features for people with mobility challenges. Reusable straws need to be washed, which not all people with disabilities can do easily. And metal straws, which conduct heat and cold in addition to being hard and inflexible, can pose a safety risk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Disabled people have to find ways to navigate through the world because they know it was not made for us,\" says Lei Wiley-Mydske, an autism activist who has autism herself. \"If someone says, 'This does not work for me,' it's because they've tried everything else.\"\u003c/p>\n\u003cp>\"Also, what if you decide on the spur of the moment to go have a drink with friends after work but forgot your reusable straw that day?\" adds Lawrence Carter-Long, communications director for the national Disability Rights Education & Defense Fund. \"[That] doesn't leave a lot of room for spontaneity — something nondisabled folks get to largely take for granted.\"\u003c/p>\n\u003cp>On social media, many people have responded to claims that people with disabilities need plastic straws by asking what people did before plastic straws were invented. \"They aspirated liquid in their lungs, developed pneumonia and died,\" says\u003cstrong> \u003c/strong>Shaun Bickley, co-chair of the \u003ca href=\"https://www.seattle.gov/commission-for-people-with-disabilities\">Seattle Commission for People with DisAbilities,\u003c/a> a volunteer organization that's supposed to advise the city council or agencies on disabilities issues.\u003c/p>\n\u003cp>How much plastic straw and stirrer pollution is out there? Scientific estimates vary. One report suggests they make up more than \u003ca href=\"https://static1.squarespace.com/static/5522e85be4b0b65a7c78ac96/t/5aa0618a8165f553aa68b8b8/1520631281665/5+Gyres+BAN+List2.pdf\">7 percent\u003c/a> of the plastics found in the U.S. by piece. By comparison, the same report found plastic bottle caps alone accounted for nearly 17 percent. But straws make up a much smaller percentage of pollution \u003ca href=\"https://phys.org/news/2018-04-science-amount-straws-plastic-pollution.html\">by weight.\u003c/a>\u003c/p>\n\u003cp>Environmentalists have latched onto a figure stating that Americans use over 500 million plastic straws every day — a number that was derived from phone calls made by a 9-year-old boy in 2011. Despite its frequent repetition, there's uncertainty over the accuracy of that figure.\u003c/p>\n\u003cp>In a post detailing how the plastic straw became the cause du jour for those who love the oceans, Dune Ives, executive director for the Lonely Whale Foundation, \u003ca href=\"https://www.globalwildlife.org/2017/10/19/the-gateway-plastic/\">wrote\u003c/a>, \"We found plastic water bottles too endemic, plastic bags already somewhat politicized, and no viable alternative for the plastic cup in ALL markets.\" So they chose plastic straws, a \"playful\" alternative and a \"'gateway plastic' to the larger and more serious plastic pollution conversation.\"\u003c/p>\n\u003cp>Most of the plastic in the ocean does come from land, says \u003ca href=\"https://www.nrdc.org/experts/darby-hoover\">Darby Hoover\u003c/a>, senior resource specialist for the Natural Resources Defense Council. She notes that because plastic\u003cstrong> \u003c/strong>breaks up into smaller and smaller particles, it can be hard to tell what it used to be in some cases.\u003c/p>\n\u003cp>\"Straws are maybe not the biggest source of either plastic pollution or disposable plastic we consume, but they're in there,\" Hoover says.\u003c/p>\n\u003cp>And for many people who want to consume less plastic, she says\u003cstrong>, \u003c/strong>straws are low-hanging fruit.\u003c/p>\n\u003cp>Yet in general Hoover says that she's wary of outright bans on things. \"I personally think we as a country use way too many disposable water bottles. That said, there are times when I'm caught somewhere, don't have a reusable bottle, and want the option to have water and not a sugary drink.\"\u003c/p>\n\u003cp>\"They key is breaking habits,\" Hoover says. \"Is something a habit because you truly need it or because you got used to doing it that way?\"\u003c/p>\n\u003cp>Carter-Long says he's sympathetic to environmental concerns about plastic pollution, but any public policy aiming to reduce the use of straws needs to make accommodations for people who might need them. Ideally, he says,\u003cstrong> \u003c/strong>\"each restaurant owner [would] follow their own conscience, maybe keep a stockpile of plastic straws in their store rooms for people to use who need them.\"\u003c/p>\n\u003cp>A spokesman for Seattle Public Utilities confirmed to NPR that the city's new plastic straw ban does include a waiver allowing restaurants to give disposable, flexible plastic straws to customers who need them for physical or medical reasons. But Carter-Long and Bickley say there doesn't seem to be widespread awareness of the exemption.\u003cstrong> \u003c/strong>Bickley says he asked over a dozen Seattle chain restaurants – including McDonald's and Chipotle – \"if they had plastic straws available for people with allergies or need, and they told me no.\"\u003c/p>\n\u003cp>And just because an exemption is written into law doesn't mean businesses will comply, even if they know about it. \"So many businesses try to get around already ignoring things with ADA [the Americans With Disabilities Act] until someone says, 'I need a ramp or wider hallway or ramp in bathroom or Braille menu,' \" says Jordan Carlson. \"Sometimes you need to bring a lawsuit just to have your voice heard.\"\u003c/p>\n\u003cp>Although Bickley serves on a commission that is supposed to advise Seattle's city agencies on disability issues, he says no one consulted the group before passing the plastic straw ban.\u003c/p>\n\u003cp>Dianne Laurine, who lives in Seattle, has cerebral palsy, is quadriplegic\u003cstrong> \u003c/strong>and has no use of her extremities. \"She is old enough to remember a time before plastic and everybody just used rubber straws,\" Laurine's caretaker, Bill Reeves, says on her behalf, since she has a severe speech impediment.\u003c/p>\n\u003cp>\"They ended up being disgusting, hard to clean. The advent of plastic in the 1950s changed her life,\" Reeves says.\u003c/p>\n\u003cp>When asked what it felt like when the straw ban went into effect without consulting those with disabilities, Laurine audibly repeated one word, \"Awful. Awful. Awful.\"\u003c/p>\n\u003cp>\"You're putting this burden on disabled people to come up with a solution. You're not asking companies that manufacture straws to come up with a version that works for us,\" autism activist Wiley-Mydske says. \"You won't even take the bus instead of driving your car somewhere,\" she says, adding, \"How many of you are willing to die for the environment?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore. Maria Godoy is a senior editor with NPR and host of The Salt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>NPR Business Desk intern Charlotte Norsworthy contributed to this report.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was a hot day at the zoo when Jordan Carlson's son, who has motor-planning delays, got thirsty. \"We went to the snack bar and found out they had a 'no straw' policy,\" Carlson says. \"It was a hot day and he couldn't drink.\"\u003c/p>\n\u003cp>Their only option was to leave the park and look for a business that sold drinks with a straw. Without one, her son can't drink beverages. At home they use reusable straws and she tries to keep some on hand when they leave the house, but \"I'm human and sometimes I forget,\" Carlson explains. People with disabilities have to be much more conscious of what businesses and communities offer, Carlson says.\u003c/p>\n\u003cp>On social media, many people are ecstatic about the crush of cities and businesses pledging to ban plastic straws once and for all. Ever since a video showing a sea turtle with a straw stuck up its nose went viral, campaigns like #StopSucking for a strawless ocean have gained considerable traction. Seattle this month implemented a \u003ca href=\"http://thehill.com/policy/energy-environment/395118-seattle-plastic-straw-utensil-ban-takes-effect\">citywide ban on plastic straws\u003c/a>, Starbucks announced on Monday that it will phase out the use of plastic straws by 2020,\u003cstrong> \u003c/strong>and many other municipalities and businesses are likely to follow suit. As one Twitter user \u003ca href=\"https://twitter.com/trishalive/status/1013077353629732864\">posted\u003c/a>, \"My waiter asked 'Now, do we want straws OR do we want to save the turtles?' and honestly we all deserve that environmental guilt trip.\"\u003c/p>\n\u003cp>But for many people with disabilities, going without plastic straws isn't a question of how much they care about dolphins or sea turtles; it can be a matter of life or death.\u003c/p>\n\u003cp>There are many alternatives to plastic straws — paper, biodegradable plastics and even reusable straws made from metal or silicone. But paper straws and similar biodegradable options often fall apart too quickly or are easy for people with limited jaw control to bite through. Silicone straws are often not flexible — one of the most important features for people with mobility challenges. Reusable straws need to be washed, which not all people with disabilities can do easily. And metal straws, which conduct heat and cold in addition to being hard and inflexible, can pose a safety risk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Disabled people have to find ways to navigate through the world because they know it was not made for us,\" says Lei Wiley-Mydske, an autism activist who has autism herself. \"If someone says, 'This does not work for me,' it's because they've tried everything else.\"\u003c/p>\n\u003cp>\"Also, what if you decide on the spur of the moment to go have a drink with friends after work but forgot your reusable straw that day?\" adds Lawrence Carter-Long, communications director for the national Disability Rights Education & Defense Fund. \"[That] doesn't leave a lot of room for spontaneity — something nondisabled folks get to largely take for granted.\"\u003c/p>\n\u003cp>On social media, many people have responded to claims that people with disabilities need plastic straws by asking what people did before plastic straws were invented. \"They aspirated liquid in their lungs, developed pneumonia and died,\" says\u003cstrong> \u003c/strong>Shaun Bickley, co-chair of the \u003ca href=\"https://www.seattle.gov/commission-for-people-with-disabilities\">Seattle Commission for People with DisAbilities,\u003c/a> a volunteer organization that's supposed to advise the city council or agencies on disabilities issues.\u003c/p>\n\u003cp>How much plastic straw and stirrer pollution is out there? Scientific estimates vary. One report suggests they make up more than \u003ca href=\"https://static1.squarespace.com/static/5522e85be4b0b65a7c78ac96/t/5aa0618a8165f553aa68b8b8/1520631281665/5+Gyres+BAN+List2.pdf\">7 percent\u003c/a> of the plastics found in the U.S. by piece. By comparison, the same report found plastic bottle caps alone accounted for nearly 17 percent. But straws make up a much smaller percentage of pollution \u003ca href=\"https://phys.org/news/2018-04-science-amount-straws-plastic-pollution.html\">by weight.\u003c/a>\u003c/p>\n\u003cp>Environmentalists have latched onto a figure stating that Americans use over 500 million plastic straws every day — a number that was derived from phone calls made by a 9-year-old boy in 2011. Despite its frequent repetition, there's uncertainty over the accuracy of that figure.\u003c/p>\n\u003cp>In a post detailing how the plastic straw became the cause du jour for those who love the oceans, Dune Ives, executive director for the Lonely Whale Foundation, \u003ca href=\"https://www.globalwildlife.org/2017/10/19/the-gateway-plastic/\">wrote\u003c/a>, \"We found plastic water bottles too endemic, plastic bags already somewhat politicized, and no viable alternative for the plastic cup in ALL markets.\" So they chose plastic straws, a \"playful\" alternative and a \"'gateway plastic' to the larger and more serious plastic pollution conversation.\"\u003c/p>\n\u003cp>Most of the plastic in the ocean does come from land, says \u003ca href=\"https://www.nrdc.org/experts/darby-hoover\">Darby Hoover\u003c/a>, senior resource specialist for the Natural Resources Defense Council. She notes that because plastic\u003cstrong> \u003c/strong>breaks up into smaller and smaller particles, it can be hard to tell what it used to be in some cases.\u003c/p>\n\u003cp>\"Straws are maybe not the biggest source of either plastic pollution or disposable plastic we consume, but they're in there,\" Hoover says.\u003c/p>\n\u003cp>And for many people who want to consume less plastic, she says\u003cstrong>, \u003c/strong>straws are low-hanging fruit.\u003c/p>\n\u003cp>Yet in general Hoover says that she's wary of outright bans on things. \"I personally think we as a country use way too many disposable water bottles. That said, there are times when I'm caught somewhere, don't have a reusable bottle, and want the option to have water and not a sugary drink.\"\u003c/p>\n\u003cp>\"They key is breaking habits,\" Hoover says. \"Is something a habit because you truly need it or because you got used to doing it that way?\"\u003c/p>\n\u003cp>Carter-Long says he's sympathetic to environmental concerns about plastic pollution, but any public policy aiming to reduce the use of straws needs to make accommodations for people who might need them. Ideally, he says,\u003cstrong> \u003c/strong>\"each restaurant owner [would] follow their own conscience, maybe keep a stockpile of plastic straws in their store rooms for people to use who need them.\"\u003c/p>\n\u003cp>A spokesman for Seattle Public Utilities confirmed to NPR that the city's new plastic straw ban does include a waiver allowing restaurants to give disposable, flexible plastic straws to customers who need them for physical or medical reasons. But Carter-Long and Bickley say there doesn't seem to be widespread awareness of the exemption.\u003cstrong> \u003c/strong>Bickley says he asked over a dozen Seattle chain restaurants – including McDonald's and Chipotle – \"if they had plastic straws available for people with allergies or need, and they told me no.\"\u003c/p>\n\u003cp>And just because an exemption is written into law doesn't mean businesses will comply, even if they know about it. \"So many businesses try to get around already ignoring things with ADA [the Americans With Disabilities Act] until someone says, 'I need a ramp or wider hallway or ramp in bathroom or Braille menu,' \" says Jordan Carlson. \"Sometimes you need to bring a lawsuit just to have your voice heard.\"\u003c/p>\n\u003cp>Although Bickley serves on a commission that is supposed to advise Seattle's city agencies on disability issues, he says no one consulted the group before passing the plastic straw ban.\u003c/p>\n\u003cp>Dianne Laurine, who lives in Seattle, has cerebral palsy, is quadriplegic\u003cstrong> \u003c/strong>and has no use of her extremities. \"She is old enough to remember a time before plastic and everybody just used rubber straws,\" Laurine's caretaker, Bill Reeves, says on her behalf, since she has a severe speech impediment.\u003c/p>\n\u003cp>\"They ended up being disgusting, hard to clean. The advent of plastic in the 1950s changed her life,\" Reeves says.\u003c/p>\n\u003cp>When asked what it felt like when the straw ban went into effect without consulting those with disabilities, Laurine audibly repeated one word, \"Awful. Awful. Awful.\"\u003c/p>\n\u003cp>\"You're putting this burden on disabled people to come up with a solution. You're not asking companies that manufacture straws to come up with a version that works for us,\" autism activist Wiley-Mydske says. \"You won't even take the bus instead of driving your car somewhere,\" she says, adding, \"How many of you are willing to die for the environment?\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore. Maria Godoy is a senior editor with NPR and host of The Salt.\u003c/em>\u003c/p>\n\u003cp>\u003cem>NPR Business Desk intern Charlotte Norsworthy contributed to this report.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Czech Company Designs A Nonalcoholic Beer To Taste Good To Cancer Patients",
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"content": "\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"title": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/hot-instagram-food-trends-and-where-to-try-them-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"description": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/clairepelote/\">Claire Pelote\u003c/a>, \u003ca href=\"https://www.kqed.org/author/sonomamagazine\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "3 Reasons to be Concerned about the USDA’s Proposed GMO Labeling Rules",
"title": "3 Reasons to be Concerned about the USDA’s Proposed GMO Labeling Rules",
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"content": "\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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.",
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"possible": {
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"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.",
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"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.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"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.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"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.",
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"order": 16
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},
"science-friday": {
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"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.",
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