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In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","status":"publish","parent":0,"modified":1574440653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1161},"headData":{"title":"Fresh Farmers Market Picks for Your Holiday Table | KQED","description":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135565 https://ww2.kqed.org/bayareabites/?p=135565","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/22/fresh-farmers-market-picks-for-your-holiday-table/","disqusTitle":"Fresh Farmers Market Picks for Your Holiday Table","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_109221,bayareabites_102262","label":"Other Holiday Tips From CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","authors":["5484"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_12744","bayareabites_1874","bayareabites_95","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_1844","bayareabites_12","bayareabites_90","bayareabites_11070"],"tags":["bayareabites_16479","bayareabites_237","bayareabites_16285","bayareabites_2172","bayareabites_9710","bayareabites_16317","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_135608","label":"bayareabites_15012"},"bayareabites_133134":{"type":"posts","id":"bayareabites_133134","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133134","score":null,"sort":[1553615910000]},"guestAuthors":[],"slug":"to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes","title":"To Curb Kids' Sugary Drink Habits, Pediatricians Now Call For Soda Taxes","publishDate":1553615910,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Pediatricians have long warned parents about the risks of consuming too many sugary drinks — including the link to Type 2 diabetes and obesity.\u003cbr>\n[aside postID=\"news_11727515,news_11727998\"]\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"The American Academy of Pediatrics and the American Heart Association, in a joint statement, endorsed taxes on sugary drinks, restrictions on marketing to kids and incentives for healthier purchases.","status":"publish","parent":0,"modified":1553615910,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":576},"headData":{"title":"To Curb Kids' Sugary Drink Habits, Pediatricians Now Call For Soda Taxes | KQED","description":"The American Academy of Pediatrics and the American Heart Association, in a joint statement, endorsed taxes on sugary drinks, restrictions on marketing to kids and incentives for healthier purchases.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133134 https://ww2.kqed.org/bayareabites/?p=133134","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/26/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes/","disqusTitle":"To Curb Kids' Sugary Drink Habits, Pediatricians Now Call For Soda Taxes","nprImageCredit":"Melissa Lomax Speelman","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"706635209","nprApiLink":"http://api.npr.org/query?id=706635209&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes?ft=nprml&f=706635209","nprRetrievedStory":"1","nprPubDate":"Mon, 25 Mar 2019 19:49:00 -0400","nprStoryDate":"Mon, 25 Mar 2019 18:15:12 -0400","nprLastModifiedDate":"Mon, 25 Mar 2019 19:49:41 -0400","path":"/bayareabites/133134/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Pediatricians have long warned parents about the risks of consuming too many sugary drinks — including the link to Type 2 diabetes and obesity.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11727515,news_11727998","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow, the nation's leading group of kids' doctors, the American Academy of Pediatrics, together with the American Heart Association, has endorsed a \u003ca href=\"https://pediatrics.aappublications.org/content/early/2019/03/21/peds.2019-0282\">range of strategies designed to curb children's consumption\u003c/a> — including taxes on sugary drinks, limits on marketing sugary drinks to kids and financial incentives to encourage healthier beverage choices.\u003c/p>\n\u003cp>\"For children, the biggest source of added sugars often is not what they eat, it's what they drink,\" says Natalie Muth, a pediatrician and the lead author of the new joint policy statement. By one estimate, kids and teens get about 17 percent of their calories from added sugars — and about half of those calories come from drinks. \u003c/p>\n\u003cp>While consumption of \u003ca href=\"https://academic.oup.com/ajcn/article/98/1/180/4578319\">sugary drinks has declined\u003c/a> in the U.S., kids and teens still consume about 150 calories a day, on average, from them. That's about 12 ounces per day. But the heart association recommends that children consume no more than 8 ounces per week. \u003c/p>\n\u003cp>\"There's a huge difference between what a typical child is drinking ... and what the recommendations are,\" Muth says. By one estimate, \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/to-what-extent-have-sweetened-beverages-contributed-to-the-obesity-epidemic/591E6F0B7DF9ED6D309239AD661C643D\">sweetened beverages account for at least one-fifth of the weight gained\u003c/a> between 1977 and 2007 among people in the U.S. \u003c/p>\n\u003cp>The new statement calls on local, state and national policymakers to consider raising the price of sugary drinks. Muth says taxes on sugary drinks have been shown to be successful. She says taxes are \"a great example of a way to increase the price of sugary drinks, which we know decreases consumption.\" The AAP and the AHA note that such taxes are already in place in U.S. cities including Berkeley, Calif., and Philadelphia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've reported, a study published last year found that Philadelphians were about \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/13/601948072/philadadelphians-drink-less-sugary-soda-more-water-after-tax\">40 percent less likely to drink sweetened beverages daily\u003c/a> after the tax went into effect, compared with people in surrounding areas that didn't have a sugary drink tax. (One caveat: \u003ca href=\"https://www.npr.org/sections/thesalt/2019/02/21/696709717/u-s-soda-taxes-work-studies-suggest-but-maybe-not-as-well-as-hoped\">Other studies suggest\u003c/a> that people in cities with soda taxes will go outside the city to buy sugary drinks.) \u003c/p>\n\u003cp>The soda industry has spent millions of dollars to \u003ca href=\"https://www.npr.org/sections/thesalt/2016/10/20/498589273/trick-or-treat-critics-blast-big-sodas-efforts-to-fend-off-taxes\">fend off soda taxes\u003c/a>. And the American Beverage Association argues there is a better way to reduce the amount of sugar consumers get from beverages. \"We are supporting parents who want less sugar in their kids' diets by creating more drinks than ever before with less or no sugar,\" says William Dermody, spokesperson for the ABA. \"Today, 50 percent of all beverages sold contain zero sugar as we drive toward a goal of reducing beverage calories consumed by 20 percent by 2025.\"\u003cem> \u003c/em>\u003c/p>\n\u003cp>The new joint policy statement also called on federal and state governments to support efforts to decrease the marketing of sugary drinks to children and teens. \"As a nation we have to say 'no' to the onslaught of marketing of sugary drinks to our children,\" Rachel Johnson, a professor emeritus of nutrition at the University of Vermont and the former chair of the AHA's nutrition committee, \u003ca href=\"https://www.aap.org/en-us/about-the-aap/aap-press-room/Pages/AAP-and-AHA-Endorse-Suite-of-Policies-to-Reduce-Kids-Consumption-of-Sugary-Drinks.aspx\">said in a statement\u003c/a>. \"We know what works to protect kids' health and it's time we put effective policies in place that bring down rates of sugary drinks consumption, just like we've done with tobacco.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/25/706635209/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133134/to-curb-kids-sugary-drink-habits-pediatricians-now-call-for-soda-taxes","authors":["byline_bayareabites_133134"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_14775","bayareabites_16272","bayareabites_449","bayareabites_14756","bayareabites_10800"],"featImg":"bayareabites_133135","label":"bayareabites"},"bayareabites_131179":{"type":"posts","id":"bayareabites_131179","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131179","score":null,"sort":[1541457825000]},"guestAuthors":[],"slug":"big-soda-and-the-ballot-soda-industry-takes-cues-from-tobacco-to-combat-taxes","title":"Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes","publishDate":1541457825,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Voters in Oregon and Washington will decide Tuesday whether to strip cities of their ability to tax sugary drinks, thanks to ballot initiatives backed by Big Soda.","status":"publish","parent":0,"modified":1541457825,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1630},"headData":{"title":"Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes | KQED","description":"Voters in Oregon and Washington will decide Tuesday whether to strip cities of their ability to tax sugary drinks, thanks to ballot initiatives backed by Big Soda.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131179 https://ww2.kqed.org/bayareabites/?p=131179","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/05/big-soda-and-the-ballot-soda-industry-takes-cues-from-tobacco-to-combat-taxes/","disqusTitle":"Big Soda And The Ballot: Soda Industry Takes Cues From Tobacco To Combat Taxes","nprImageCredit":"Melissa Lomax Speelman","nprByline":"Liz Szabo, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"664435761","nprApiLink":"http://api.npr.org/query?id=664435761&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/11/05/664435761/big-soda-and-the-ballot-soda-industry-takes-cues-from-tobacco-to-combat-taxes?ft=nprml&f=664435761","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Nov 2018 17:12:00 -0500","nprStoryDate":"Mon, 05 Nov 2018 16:58:00 -0500","nprLastModifiedDate":"Mon, 05 Nov 2018 17:12:53 -0500","path":"/bayareabites/131179/big-soda-and-the-ballot-soda-industry-takes-cues-from-tobacco-to-combat-taxes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Taxing soda is an increasingly popular approach to raising revenue while combating obesity, which affects \u003ca href=\"https://www.cdc.gov/obesity/data/adult.html\">40 percent\u003c/a> of American adults. But the sweetened-beverage industry is not about to go away quietly.\u003c/p>\n\u003cp>Ahead of the U.S. midterm elections, the soda industry poured millions of dollars into fighting taxes on sugary drinks. In recent years, it has been largely successful in shutting down new taxes, except in a handful of major cities.\u003c/p>\n\u003cp>The industry is now pushing statewide measures that strip cities and towns of their ability to tax soda. Two of these initiatives will be on the ballot Tuesday in \u003ca href=\"https://ballotpedia.org/Washington_Initiative_1634,_Prohibit_Local_Taxes_on_Groceries_Measure_(2018)\">Washington\u003c/a> and \u003ca href=\"https://ballotpedia.org/Oregon_Measure_103,_Ban_Tax_on_Groceries_Initiative_(2018)\">Oregon\u003c/a>. \u003ca href=\"https://www.azcentral.com/story/news/politics/legislature/2018/03/19/arizona-bans-extra-taxes-soda-sugary-drinks/433235002/\">Arizona\u003c/a> and \u003ca href=\"https://www.mlive.com/news/index.ssf/2017/10/no_soda_taxes_for_local_govern.html\">Michigan\u003c/a> already ban localities from enacting soda taxes.\u003c/p>\n\u003cp>In California, where four cities have soda taxes, the beverage industry pressured lawmakers this summer into accepting \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">a 12-year moratorium\u003c/a> on local taxes on sugar-sweetened drinks. Some lawmakers say Californians are being \"held hostage\" over the measure by the soda industry, which spent \u003ca href=\"https://californiahealthline.org/news/under-pressure-california-lawmakers-ban-soda-taxes-for-12-years/\">$7 million\u003c/a> on a ballot initiative that would have made it much harder for cities to raise taxes of any kind. The beverage industry dropped the initiative after lawmakers agreed to the moratorium.\u003c/p>\n\u003cp>The sweetened-beverage industry is also \u003ca href=\"https://www.vitalstrategies.org/foolmetwice/FoolMeTwice_Report.pdf\">cultivating relationships\u003c/a> with doctors and scientists, which public health advocates say they've seen before. \"There are definitely parallels with the tobacco industry,\" says Betsy Janes of the \u003ca href=\"https://www.fightcancer.org\">American Cancer Society Cancer Action Network\u003c/a>. Soda makers \"are happy to take a page from their playbook.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's because for years, tobacco companies used their lobbying clout to persuade state lawmakers to block cities and counties from passing smoke-free ordinances. By 2006, 21 states had pre-empted local smoke-free laws, according to Americans for Nonsmokers' Rights. Even today, 13 states have some sort of ban on local smoke-free laws.\u003c/p>\n\u003cp>By comparison more than \u003ca href=\"http://webcache.googleusercontent.com/search?q=cache:SyGsO1b23WgJ:https://www.worldobesity.org/news/wof-press-release-sugar-taxes/&hl=en&gl=us&strip=1&vwsrc=0\">30 countries\u003c/a> and \u003ca href=\"https://cspinet.org/sites/default/files/attachment/soda-taxes-passed-to-date.pdf\">seven U.S. cities\u003c/a> — including Seattle, San Francisco and Boulder, Colo. — now tax sugary drinks.\u003c/p>\n\u003cp>Most public health advocates describe soda taxes as a \u003ca href=\"https://www.healthaffairs.org/do/10.1377/hblog20170222.058886/full/\">proven way\u003c/a> to reduce Americans' consumption of added sugars, which, along with other dietary factors, have been linked to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5852674/pdf/nihms946949.pdf\">40,000 deaths\u003c/a> from heart disease every year. A \u003ca href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0176336\">study\u003c/a> published last year in \u003cem>PLOS One\u003c/em> projects that Mexico's soda tax will prevent up to 134,000 cases of diabetes by 2030. And in Philadelphia, sales of sweetened beverages fell 57 percent after a city tax of 1.5 cents per ounce took effect, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>.\u003c/p>\n\u003cp>Soda companies are using their war chests to fund the Washington and Oregon ballot measures. Coca-Cola has contributed nearly half the \u003ca href=\"https://www.pdc.wa.gov/browse/campaign-explorer/committee?filer_id=YESTA%252520%252520015&election_year=2018\">$20 million\u003c/a> raised in support of the Washington initiative, while the \u003ca href=\"https://secure.sos.state.or.us/orestar/cneSearch.do?cneSearchButtonName=search&cneSearchFilerCommitteeId=19419\">American Beverage Association\u003c/a> has contributed about half the \u003ca href=\"https://secure.sos.state.or.us/orestar/publicAccountSummary.do?filerId=19419\">$5.6 million\u003c/a> behind the Oregon measure, according to state records.\u003c/p>\n\u003cp>\u003cstrong>Tax impacts on business, health\u003c/strong>\u003c/p>\n\u003cp>PepsiCo, one of the largest soda companies, did not respond to calls or emails. Coca-Cola declined to comment on the issue, referring all questions to the American Beverage Association, which represents the soda industry. \u003ca href=\"https://www.ameribev.org/about-us/aba-team/\">William Dermody\u003c/a>, a spokesman for the beverage association, declined to comment on the comparison with Big Tobacco. But Dermody says the soda industry supports \"keeping food and beverages affordable\" and is \"standing up for small business and working families\" by supporting the ballot measures. Taxes on soda and other groceries \"are harmful; they raise prices and they cost jobs,\" he says.\u003c/p>\n\u003cp>Health advocates say the ballot measures aren't really about groceries.\u003c/p>\n\u003cp>In Washington state, basic groceries are exempt from sales taxes, notes state \u003ca href=\"http://sdc.wastateleg.org/carlyle/\">Sen. Reuven Carlyle\u003c/a>, a Seattle Democrat opposed to the initiative to limit cities' ability to tax soda. He recently \u003ca href=\"https://twitter.com/Reuvencarlyle/status/1059175331083341824\">tweeted\u003c/a>: \"Coke and Pepsi's undignified $22 million campaign to strip local gov't authority sent 11 campaign advertisements to my wife alone. Regardless of their short term wins, one day big soda will find their brand equity in the same league as the NRA, big tobacco, big oil.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.tobaccofreekids.org/about/our-team/matt-myers\">Matthew Myers\u003c/a> of the Campaign for Tobacco-Free Kids is a veteran of the tobacco wars. He notes that the tobacco industry fought smoke-free laws by warning that they would drive customers away from restaurants and bars. In fact, the \u003ca href=\"https://www.cdc.gov/tobacco/data_statistics/fact_sheets/secondhand_smoke/protection/hospitality/index.htm\">Centers for Disease Control and Prevention\u003c/a> has reported that smoking bans increase business at bars and restaurants because customers enjoy clean air.\u003c/p>\n\u003cp>Similarly, research shows that Philadelphia's sugary drink tax hasn't hurt other aspects of the grocery business, Myers says. Although sales of sugary drinks have fallen, overall business at chain stores hasn't suffered, \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/philadelphia-soda-tax-sales/\">according to a 2017 study\u003c/a>. A \u003ca href=\"https://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002283\">study of a soda tax in Berkeley, Calif.\u003c/a>, found similar results, with residents buying less soda but more bottled water.\u003c/p>\n\u003cp>Public health groups said they aren't giving up on soda taxes. In California, the \u003ca href=\"https://www.cda.org/Portals/0/press/pr_0718_soda_tax.pdf\">state dental and medical associations\u003c/a> have filed a ballot measure for 2020 to create a statewide tax on sugary drinks.\u003c/p>\n\u003cp>\u003cstrong>A show of financial force\u003c/strong>\u003c/p>\n\u003cp>Soda makers have plenty of money for a fight. The food and beverage industry spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=N01\">$22.3 million\u003c/a> in 2018 on lobbying, which includes $5.4 million by Coca-Cola and $2.8 million by PepsiCo. That's more than the tobacco industry, which spent \u003ca href=\"https://www.opensecrets.org/industries/lobbying.php?cycle=2018&ind=A02\">$16.7 million\u003c/a> on lobbying in 2018. In 1998, when the tobacco industry was under similar pressure, it spent $72 million on lobbying, according to \u003ca href=\"http://OpenSecrets.org\">OpenSecrets.org\u003c/a>.\u003c/p>\n\u003cp>The tobacco industry also spent decades funneling money into research that made cigarettes look less harmful than they really were, Myers says. Now beverage companies are trying to win over scientists and medical societies too, says \u003ca href=\"https://www.foodpolitics.com/\">Marion Nestle,\u003c/a> an emeritus professor of nutrition, food studies and public health at New York University and author of \"Unsavory Truth: How Food Companies Skew the Science of What We Eat.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.coca-colacompany.com/transparency/transparency-faq\">Coca-Cola\u003c/a> spent $146 million on \"well-being related scientific research, partnership and health professional activities\" from 2010 through 2017, according to the company's own records. A \u003ca href=\"https://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">2016 study\u003c/a> found that Coca-Cola and PepsiCo funded 95 national medical organizations from 2011 to 2015, while lobbying against 29 public health bills that aimed to reduce soda consumption or improve diet. Coca-Cola funded the publication of 389 articles in 169 journals from 2008 to 2016, according to a \u003ca href=\"https://www.cambridge.org/core/journals/public-health-nutrition/article/cocacola-a-model-of-transparency-in-research-partnerships-a-network-analysis-of-cocacolas-research-funding-20082016/D73D7B77A29BFED193858AE79780B703\">study\u003c/a> published this year in the journal \u003cem>Public Health Nutrition\u003c/em>.\u003c/p>\n\u003cp>Nestle says no one should be surprised that \u003ca href=\"http://annals.org/aim/article-abstract/2578450/do-sugar-sweetened-beverages-cause-obesity-diabetes-industry-manufacture-scientific\">industry-funded research\u003c/a> tends to absolve soda from any role in causing obesity. Beverage industry research typically shifts the blame for obesity onto inactivity and \"energy balance,\" suggesting that exercise is far more important to weight loss than cutting back on sugar and calories, she says.\u003c/p>\n\u003cp>While independent researchers have found evidence linking sugary drinks to \u003ca href=\"https://www.hsph.harvard.edu/news/hsph-in-the-news/benefits-of-limiting-sugary-beverages/\">obesity, heart disease and diabetes\u003c/a>, Dermody questions the link between sugary drinks and obesity. Obesity has increased steadily over the past three decades. Yet in 2015, sales of carbonated soft drinks fell to their \u003ca href=\"http://fortune.com/2016/03/29/soda-sales-drop-11th-year/\">lowest level in 30 years\u003c/a>, suggesting the obesity epidemic is being driven by something other than soda, Dermody says. He notes that half the soft drinks sold today have no calories. That shows that voluntary industry efforts to reduce sugar and calories in soft drinks are working, and that taxes aren't needed.\u003c/p>\n\u003cp>\u003cstrong>Medical groups and industry funds\u003c/strong>\u003c/p>\n\u003cp>A number of medical groups and universities stopped accepting soda industry funding in 2015 after extensive publicity of Coca-Cola's attempts to influence science. Most \u003ca href=\"https://newsroom.heart.org/news/health-and-justice-nonprofits-oppose-sweetheart-deal-american-beverage-association-seeks-from-california\">health groups\u003c/a> — including the American Heart Association, American Cancer Society and American Diabetes Association – now support soda taxes.\u003c/p>\n\u003cp>But two medical groups have defied this trend.\u003c/p>\n\u003cp>In July, just after California lawmakers approved the moratorium on soda taxes, the Obesity Society, which represents doctors who treat overweight patients, issued a \u003ca href=\"https://globenewswire.com/news-release/2018/07/12/1536602/0/en/The-Obesity-Society-Calls-for-More-Research-on-Sugar-Sweetened-Beverage-Tax.html\">statement\u003c/a> saying there's no proof that such measures will save lives.\u003c/p>\n\u003cp>The Academy of Nutrition and Dietetics, which includes dietitians, has taken a \"neutral\" stand on soda taxes, noting that \"scientific evidence is insufficiently clear.\" In a statement similar to positions taken by the beverage industry, the nutrition academy said, \"No single food or beverage leads to overweight or obesity when consumed in moderate amounts and within the context of the total diet.\"\u003c/p>\n\u003cp>Both the obesity and nutrition groups have had close relationships with the soda industry. Coca-Cola and PepsiCo were \"\u003ca href=\"https://www.eatrightpro.org/-/media/eatrightpro-files/about-us/annual-reports/annualreport-2016.pdf?la=en&hash=AF58BF192B7A8C78B901CB26ED59DF7B6FAB0225\">premier sponsors\u003c/a>\" of the nutrition academy in 2016, according to the group's annual report. PepsiCo and Ocean Spray paid for \u003ca href=\"https://s19.a2zinc.net/clients/Academy/FNCE2018/Public/EventMap.aspx?shavailable=1&ID=2430\">\"premium\" exhibit booths\u003c/a> at the nutrition academy's national conference in October. Booths that size cost \u003ca href=\"https://eatrightfnce.org/wp-content/uploads/2017/12/ExhibitorProspectusFNCE18.pdf\">$40,000 to $50,000\u003c/a> each.\u003c/p>\n\u003cp>In October, PepsiCo underwrote a special issue of the \u003ca href=\"https://onlinelibrary.wiley.com/toc/1930739x/2018/26/S3\">Obesity Society's journal\u003c/a>, which was devoted entirely to the science of artificial sweeteners, at a cost of $26,880. Although PepsiCo paid the journal's publisher for the special issue, part of the money also went to the Obesity Society, says Dr. \u003ca href=\"http://tosconnect.obesity.org/obesity/content/new-item5/steven-heymsfield\">Steven Heymsfield\u003c/a>, the group's president-elect. The Obesity Society has nurtured close ties with soda makers through a \u003ca href=\"https://higherlogicdownload.s3.amazonaws.com/OBESITY/004d4f70-37d5-434e-b24d-08a32dfdfcd9/UploadedImages/Web_Summary_Sept_2015_FIEC_Meeting.pdf\">food industry engagement council\u003c/a>. Past meetings were chaired by executives of PepsiCo and attended by employees of the Dr Pepper Snapple Group, now known as Keurig Dr Pepper.\u003c/p>\n\u003cp>\u003ca href=\"http://tosconnect.obesity.org/obesity/about/executive-director\">Anthony Comuzzie\u003c/a>, the Obesity Society's executive director, says the society has disbanded the food industry council. In an email, Comuzzie denied that the society's ties to industry have influenced its position on soda taxes. \"To imply that the group or society collectively is biased by food companies has no basis in reality,\" he wrote.\u003c/p>\n\u003cp>But Nestle is not buying it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It is shameful that the academy is not strongly supporting public health measures to prevent obesity,\" Nestle says. \"The academy's position puts it squarely on the side of the food industry and against public health.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Kaiser Health News. To see more, visit \u003ca href=\"http://www.kaiserhealthnews.org/\">Kaiser Health News\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Big+Soda+And+The+Ballot%3A+Soda+Industry+Takes+Cues+From+Tobacco+To+Combat+Taxes&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131179/big-soda-and-the-ballot-soda-industry-takes-cues-from-tobacco-to-combat-taxes","authors":["byline_bayareabites_131179"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_11070"],"featImg":"bayareabites_131180","label":"bayareabites"},"bayareabites_131112":{"type":"posts","id":"bayareabites_131112","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131112","score":null,"sort":[1540846559000]},"guestAuthors":[],"slug":"food-stamps-for-soda-time-to-end-billion-dollar-subsidy-for-sugary-drinks","title":"Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?","publishDate":1540846559,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It seems these obstacles are still in play. \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=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"SNAP provides nutrition assistance for about 42 million Americans, but critics say now is the time to restructure the $70 billion annual program in a way that promotes healthier food choices.","status":"publish","parent":0,"modified":1540846559,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1435},"headData":{"title":"Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks? | KQED","description":"SNAP provides nutrition assistance for about 42 million Americans, but critics say now is the time to restructure the $70 billion annual program in a way that promotes healthier food choices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131112 https://ww2.kqed.org/bayareabites/?p=131112","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/10/29/food-stamps-for-soda-time-to-end-billion-dollar-subsidy-for-sugary-drinks/","disqusTitle":"Food Stamps For Soda: Time To End Billion-Dollar Subsidy For Sugary Drinks?","nprImageCredit":"David Paul Morris","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"659634119","nprApiLink":"http://api.npr.org/query?id=659634119&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/10/29/659634119/food-stamps-for-soda-time-to-end-billion-dollar-subsidy-for-sugary-drinks?ft=nprml&f=659634119","nprRetrievedStory":"1","nprPubDate":"Mon, 29 Oct 2018 16:25:00 -0400","nprStoryDate":"Mon, 29 Oct 2018 13:23:00 -0400","nprLastModifiedDate":"Mon, 29 Oct 2018 16:25:54 -0400","path":"/bayareabites/131112/food-stamps-for-soda-time-to-end-billion-dollar-subsidy-for-sugary-drinks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you peer into Americans' grocery carts, you're unlikely to see a mix of foods and beverages that make for an ideal diet. And this is true for many of the nearly 42 million people who receive food stamps, too.\u003c/p>\n\u003cp>According to a\u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/SNAPFoodsTypicallyPurchased-Summary.pdf\"> 2016 report\u003c/a> from the U.S. Department of Agriculture, sweetened beverages, including soda, are among the most commonly purchased items by recipients of the \u003ca href=\"https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\">Supplemental Nutrition Assistance Program\u003c/a> — or SNAP.\u003c/p>\n\u003cp>SNAP households spend about 10 percent of food dollars on sugary drinks, which is about three times more than the amount they spend on milk. In New York City alone, \u003ca href=\"https://www.npr.org/sections/health-shots/2010/10/07/130399285/new-york-city-wants-to-ban-food-stamps-for-sodas\">as we've reported\u003c/a>, this translates into more than $75 million in sugary drink purchases each year that are subsidized by U.S. taxpayers.\u003c/p>\n\u003cp>Given our \u003ca href=\"https://www.npr.org/sections/thesalt/2011/09/26/140753048/kids-sugar-cravings-might-be-biological\">biological attraction to sugar\u003c/a>, perhaps it's not a surprise. Our collective sweet tooth — which was \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/04/547315191/coca-cola-offers-a-sweet-quest-a-million-bucks-to-replace-sugar\">shaped by evolutionary forces\u003c/a> — extends far beyond SNAP households. In general, non-SNAP households spend almost as much on sweetened drinks — about 7 percent of food purchases, according to the USDA report.\u003c/p>\n\u003cp>\u003cstrong>The health stakes are high\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, since taxpayers foot the roughly $70 billion bill for SNAP each year, critics question whether it makes sense to support the purchase of sugary drinks, which have been shown to play a significant role in weight gain and the onset of Type 2 diabetes.\u003c/p>\n\u003cp>\"Low-income American adults now consume nearly two [sugar-sweetened beverage] servings a day, and for every one to two daily servings consumed, the lifetime risk of developing diabetes increases by 30 percent,\" \u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\">according to a paper published\u003c/a> this year by Harvard adjunct public policy professor \u003ca href=\"https://www.hks.harvard.edu/faculty/robert-paarlberg\">Robert Paarlberg\u003c/a> and collaborators in the journal \u003cem>Society\u003c/em>.\u003c/p>\n\u003cp>The paper explains why the challenge of changing the SNAP program is so daunting.\u003c/p>\n\u003cp>When the food stamp program was initiated back in the 1960s, some Americans did not get enough calories. Now, \"partly thanks to SNAP, calorie and micro-nutrient deficiencies are a far less serious problem,\" Paarlberg and his co-authors write. \"But the obesity rate has soared, reaching 39.8 percent in 2015-16.\"\u003c/p>\n\u003cp>So how might lawmakers change the SNAP program to nudge people toward healthier choices? As Congress debates a new farm bill containing billions in SNAP funding\u003cstrong>,\u003c/strong> there's an increasing appetite to overhaul the program while at the same time preserving the benefits it provides in keeping low-income Americans fed.\u003c/p>\n\u003cp>One idea comes from researchers at the Friedman School of Nutrition Science and Policy at Tufts University and the Harvard T.H. Chan School of Public Health. In a paper \u003ca href=\"https://journals.plos.org/plosmedicine/article/comments?id=10.1371/journal.pmed.1002661\">published this month in PLOS Medicine\u003c/a>, they've modeled the potential health effects and cost-effectiveness of a few approaches.\u003c/p>\n\u003cp>One would incentivize the purchase of healthy foods, by offering a 30 percent subsidy for people to buy such things as fruits and vegetables, nuts, whole grains and fish. \"People could still buy less healthy foods, but they'd get 30 percent less for their dollars,\" explains\u003ca href=\"https://nutrition.tufts.edu/profile/faculty/dariush-mozaffarian\"> Dariush Mozaffarian\u003c/a>, dean of the Friedman School.\u003c/p>\n\u003cp>The researchers estimate that over the course of a few decades, this approach could lead to billions of dollars in health care savings and help prevent hundreds of thousands of cardiovascular events, such as heart attacks.\u003c/p>\n\u003cp>This approach may also help counter critics who argue that SNAP recipients should have the freedom to make their own dietary choices. \"We would preserve choice, but nudge people towards healthier eating,\" Mozaffarian says.\u003c/p>\n\u003cp>But not everyone is convinced. \"It really wouldn't work,\" says \u003ca href=\"https://www.heritage.org/staff/robert-rector\">Robert Rector\u003c/a>, a research fellow at the conservative Heritage Foundation. He points out that SNAP recipients use both SNAP benefits and their own money to purchase foods and beverages. \"People would just use their own money for those [unhealthy] foods,\" he says. Despite his skepticism, Rector says he would support a simpler approach: preventing the use of SNAP benefits to purchase sugary drinks and junk food items. \"This would be much easier to implement,\" Rector says.\u003c/p>\n\u003cp>Time is tight for Congress to act, and elections are looming. It's likely too late in the game to change the SNAP program during this go-round of farm bill negotiations. The bill is reauthorized every five years, and currently there is a bipartisan fight over other controversial provisions, such as work requirements for SNAP recipients. For now, the focus is not on improving diet quality. But Congress could support pilots or research into the effectiveness of change proposals.\u003c/p>\n\u003cp>\u003cstrong>Credit incentives can work\u003c/strong>\u003c/p>\n\u003cp>One pilot, carried out in Massachusetts several years ago, offers some evidence that financial incentives for healthy food purchases can shift habits. \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/HIP-Final-Summary.pdf\">Here's how the pilot worked\u003c/a>: SNAP recipients received a 30 cent incentive for every SNAP dollar they spent on fruits and vegetables. This included canned and frozen products, which \u003ca href=\"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\">can be just as healthy\u003c/a> as fresh. The incentive was credited back to their account, so they had more money to spend on other foods. About 7,500 households participated in the pilot.\u003c/p>\n\u003cp>What happened? Participants in the pilot consumed about 26 percent more fruits and vegetables. And they reported higher consumption of dark leafy greens, as well as nutrition-packed orange and red vegetables such as carrots and tomatoes. About two-thirds of the participants reported buying larger amounts and a greater variety of fruits and vegetables. Nearly three-fourths said they felt that vegetables and fruits had become more affordable, thanks to the incentives.\u003c/p>\n\u003cp>There are some other real-world examples of how \u003ca href=\"https://www.npr.org/sections/thesalt/2013/03/18/174667020/cash-back-on-broccoli-health-insurers-nudge-shoppers-to-be-well\">financial incentives can help shift grocery purchases\u003c/a> among the population at large — not just SNAP recipients. For instance, a \u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\">study\u003c/a> published in the\u003ca href=\"http://www.ajpmonline.org/webfiles/images/journals/amepre/AMEPRE_3774%5B3%5D-stamped-031913.pdf\"> \u003c/a>\u003cem>American Journal of Preventive Medicine\u003c/em> in 2013 found that rebates on healthy food purchases can prompt significant changes in consumer behavior. Researchers found that a 25 percent rebate led to about a 9 percent increase in spending on healthy food.\u003c/p>\n\u003cp>There's growing evidence that obesity and poor nutrition are the epidemics of our day. An estimated \u003ca href=\"https://www.npr.org/sections/thesalt/2017/03/11/519443324/eating-more-or-less-of-10-foods-may-cut-risk-of-death-from-heart-disease\">1 out of every 2 deaths from heart disease in the U.S\u003c/a>. is linked to how we eat.\u003c/p>\n\u003cp>In a recent \u003ca href=\"https://thehill.com/opinion/healthcare/401209-focusing-on-nutrition-is-paramount-to-getting-a-sound-bipartisan-farm-bill\">opinion piece\u003c/a>, former USDA secretaries who served in the Clinton, Bush and Obama administrations respectively call for more focus on nutrition in the SNAP program.\u003c/p>\n\u003cp>\"There has never been a more important time to refocus the farm bill on nutrition. Diet-related disease is the leading cause of death in the United States, surpassing tobacco, drug, and alcohol usage. More than 1,000 deaths every day are due to poor diets,\" Dan Glickman, Ann Veneman and Tom Vilsack wrote.\u003c/p>\n\u003cp>The Cabinet secretaries argue that Congress should authorize another pilot program. \"Once we have a more robust understanding of which interventions are most successful at encouraging Americans to make the healthiest choices, we can ensure that both SNAP and non-SNAP recipients have diets that lead to health and longevity,\" they wrote.\u003c/p>\n\u003cp>\u003cstrong>The politics challenging change\u003c/strong>\u003c/p>\n\u003cp>There are\u003ca href=\"https://link.springer.com/epdf/10.1007/s12115-018-0260-z?author_access_token=RLXOJ4_BEtqckezmXpaZZPe4RwlQNchNByi7wbcMAY4jUl7voikCvoMYov3YkSXkwPAWFEb9x6FtkvB8h-7pZ_XAN9TzsRBnCctW7rCB6NJDWo-iMsP5ZnjGzn6xOj2f9RIhQ7csFhOCzYTjObmCeA%3D%3D\"> roadblocks to change\u003c/a>, as spelled out by Paarlberg and his collaborators in the \u003cem>Society \u003c/em>paper earlier this year. \"Among many reasons, one surprising answer is the joining of pro-poor liberal conviction and corporate lobby power, supported by institutional inertia,\" they wrote.\u003c/p>\n\u003cp>In other words, some anti-hunger groups have joined with industry groups, including the beverage industry, to fight back proposals to limit or block the purchase of unhealthy foods with SNAP dollars.\u003c/p>\n\u003cp>This happened back in 2012, when a Florida state senator sponsored a bill to restrict the use of food stamps to buy soda and junk food in her state. \"Should we give hungry kids food? Absolutely,\" Ronda Storms, then a state senator, \u003ca href=\"https://www.npr.org/sections/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">told me back in 2012\u003c/a>. (She no longer serves in the state Senate.) \"But I don't think the goal is to provide Oreos and Mountain Dew,\" she said, calling such purchases a misuse of public-assistance dollars.\u003c/p>\n\u003cp>At the time, anti-hunger groups said the proposal would limit choice for low-income Americans, who sometimes face stigma by participating in SNAP. Anti-hunger proponents also argued that it would be hard for grocers to separate out what's covered by SNAP, if new rules were put forth. The bill never passed, but even if it had, the state of Florida would have needed a waiver from the USDA to make the changes. This may not have been granted readily.\u003c/p>\n\u003cp>In 2010, the USDA denied a request by New York City to place limits on purchases with food stamp dollars.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It seems these obstacles are still in play. \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=Food+Stamps+For+Soda%3A+Time+To+End+Billion-Dollar+Subsidy+For+Sugary+Drinks%3F&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131112/food-stamps-for-soda-time-to-end-billion-dollar-subsidy-for-sugary-drinks","authors":["byline_bayareabites_131112"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_11070"],"featImg":"bayareabites_131113","label":"bayareabites"},"bayareabites_116328":{"type":"posts","id":"bayareabites_116328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116328","score":null,"sort":[1490747296000]},"guestAuthors":[],"slug":"oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups","title":"Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups","publishDate":1490747296,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Refugees who aspire to be chefs are supported by Oakland Bloom's training and monthly Night Market pop-up dinners.","status":"publish","parent":0,"modified":1539808903,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1523},"headData":{"title":"Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups | KQED","description":"Refugees who aspire to be chefs are supported by Oakland Bloom's training and monthly Night Market pop-up dinners.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116328 https://ww2.kqed.org/bayareabites/?p=116328","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/28/oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups/","disqusTitle":"Oakland Bloom Nurtures Refugee Chefs at Night Market Pop-Ups","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/116328/oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_116392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116392\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg\" alt=\"Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his cousin Mina.\" width=\"1920\" height=\"1666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1020x885.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-1180x1024.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-960x833.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/1-Farid-and-Mina-NEW-520x451.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid Rafaty cooked Afghan food at the Oakland Bloom Night Market with his friend Shahnaz. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Farid Rafaty dreams of opening a restaurant where he will cook dishes from his native Afghanistan. One of these would be the luscious \u003cem>mantu\u003c/em> dumplings he recently made for a pop-up dinner sponsored by \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom\u003c/a>, an organization that wants to help him in his quest. It’s been a long journey. At age 14, Rafaty was walking home after getting a haircut when he was forcibly drafted by the pro-communist government as a soldier to fight against the \u003ca href=\"https://en.wikipedia.org/wiki/Mujahideen\" target=\"_blank\">Mujahideen\u003c/a> and taken by helicopter to their army base. After spending three weeks trying to operate an anti-aircraft missile launcher, the determined young man escaped from the base and fled his country by walking all the way to Pakistan, where he eventually met up with his parents and eight siblings.\u003c/p>\n\u003cfigure id=\"attachment_116393\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116393\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg\" alt=\"Farid's mantu (beef dumpling) topped with tomato and yogurt sauces.\" width=\"1920\" height=\"2204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-160x184.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-800x918.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-768x882.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1020x1171.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-1180x1355.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-960x1102.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-240x276.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-375x430.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2-Mantu-dumpling-NEW-520x597.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farid's mantu (beef dumpling) topped with tomato and yogurt sauces. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After several years living in France, Rafaty moved to Southern California, and ironically, got his wish to cook authentic Afghan food -- for the U.S. Marine Corps training site in Twentynine Palms. The army had built a completely realistic Afghan town in the middle of the Mojave desert to train Marines before they were deployed to Afghanistan. “It had to be 100% accurate, from the shops to the colors of the clothing to the food,” explains Rafaty. “I was head of kitchen and cooked breakfast, lunch and dinner for 220 Afghan ‘actors’ and 40 Special Forces soldiers.” Sometimes Rafaty was also assigned to act a role, such as head of the Secret Service, in exercises where American soldiers were tasked with finding “the bad guys.” The results were impressive. After a month living in the simulated Afghan village, the soldiers were ready. “I received many commendations, and the soldiers expressed their gratitude for preparing them so well, which was crucial to their survival,” says Rafaty. “Now, I want to give back to this wonderful country.” With Oakland Bloom’s help, Rafaty hopes to start a catering business and work his way up to a café where he can make real connections with his customers. “I want a place,“ he says, “where we all know each other’s families.”\u003c/p>\n\u003cfigure id=\"attachment_116394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116394\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg\" alt=\"Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner.\" width=\"1920\" height=\"1389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/3-Seanathan-Chow-NEW-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow, founder of Oakland Bloom, at March 12 Night Market Pop-up Dinner. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all the refugees that Oakland Bloom mentors have as much food service experience as Farid Rafaty. Indeed, some have none at all. But the most important quality that Oakland Bloom founder Seanathan Chow looks for when choosing people for the training program is a love of cooking. After several years working to foster social entrepreneurialism as a start-up consultant and volunteering in a variety of non-profits, Chow switched gears to attend culinary school and then cook at Hawker Fare and Nopalito.\u003c/p>\n\u003cp>His “aha moment” came when he realized he could pair food and social impact to create economic opportunities for refugees and immigrants looking to start their own businesses. He founded Oakland Bloom in 2015. Now, he and his team run an intense two-week training program where refugees receive instruction in running a food business, operating a commercial kitchen, marketing, and testing recipes, all leading up to the Night Market, where they cook and serve their dishes to more than 100 guests.\u003c/p>\n\u003cp>These pop-up dinners, held monthly in the basement dining room of \u003ca href=\"https://www.choicehotels.com/california/oakland/clarion-hotels/cab03?source=gyxt\">Oakland’s Clarion Hotel\u003c/a>, give the emerging chefs an opportunity to handle a steady stream of customers and engage in conversation with them. Chow is still refining the structure and learning from each event. At the second dinner on March 12, he was dismayed to find that by the time the last two ticketed customers appeared, a couple of the chefs had run out of food. “It was a learning experience for us all,” says Chow, “I want to improve these events each time and use them as a testing ground for a permanent space.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://oaklandbloom.org/tickets/\">next pop-up dinner on April 9\u003c/a> will feature timed seatings to more evenly distribute diners. Besides allowing the chefs to practice feeding people at these events, Chow’s vision also includes encouraging conversations about culture and inspiring guests to volunteer their skills (say in marketing or graphic design) to help these budding entrepreneurs succeed.\u003c/p>\n\u003cfigure id=\"attachment_116455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg\" alt=\"Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread.\" width=\"1920\" height=\"904\" class=\"size-full wp-image-116455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-800x377.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-768x362.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1020x480.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-1180x556.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-960x452.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-240x113.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-375x177.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/4-Sara-Tebege-revised-520x245.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sara Tebege's spicy chicken and red lentils accompanied by her unique Eritrean flatbread. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The youngest chef in the March 12 Night Market line-up was 23-year old Sara Tebege, who served home-style Eritrean foods atop discs of a dark flatbread. But this flatbread was not \u003cem>injera\u003c/em> which is the large spongy crepe-like circles made primarily of teff flour that is a staple in Ethiopian and Eritrean meals.\u003c/p>\n\u003cp>Tebege featured a unique twist on another traditional flatbread that she calls \u003cem>anababiru\u003c/em>, which is usually served in layers. Her dish featured smaller rounds upon which she spread \u003cem>awaze\u003c/em> (spiced butter) and piled her \u003cem>doro tibs\u003c/em> (spicy chicken) and \u003cem>misr wot\u003c/em> (red lentil stew). She explained the significance of this “bread” to some of her customers, explaining that since it has a shorter rising time than injera, it was made every morning in her household and marked the start of the day.\u003c/p>\n\u003cp>Tebege is Eritrean. Since coming to the U.S. she has been working hard to improve herself and start a new life. When she connected with the \u003ca href=\"https://www.rescue.org/\">International Rescue Committee \u003c/a> (IRC) in 2014, she met Seanathan Chow who was then a volunteer. In 2015, Sara participated in Oakland Bloom’s food business training program (then in partnership with IRC’s New Roots Program), where participants were introduced to basic business concepts and various types of food businesses through guest lectures, field trips, and workshops.\u003c/p>\n\u003cp>Through the IRC, Tebege also met Doug Hewitt and recently completed the training program for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/14/refugees-life-stories-deepen-the-brew-at-1951-coffee-company/\">1951 Coffee Company\u003c/a>. Although she hopes to start working at the café, quickly whipping up lattes for Berkeleyites on the go, her ultimate wish is to have her own café where she can offer the slower-paced, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/07/traditional-ethiopian-coffee-ceremony-brewed-up-by-chef-marcus-samuelsson-and-cafe-colucci/\">traditional Ethiopian/Eritrean coffee ritual\u003c/a> that involves roasting the beans, grinding them, mixing the ground beans with water, then boiling and serving three rounds of coffee with snacks like popped sorghum. The daily ritual emphasizes slowing down and encourages participants to really talk to each other. Through her time with Oakland Bloom, Tebege came up with a name for her café: Mahaza, which means “friend” in Tigrinya, her native language.\u003c/p>\n\u003cfigure id=\"attachment_116396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116396\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/5-Soda-NEW.jpg\" alt=\"Seanathan Chow's refreshing take on a Burmese tamarind ginger soda.\" width=\"1920\" height=\"1598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1020x849.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-1180x982.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/5-Soda-NEW-520x433.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seanathan Chow's refreshing take on a Burmese tamarind ginger soda. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At his recent pop-up dinner, Seanathan Chow contributed his own Burmese-inspired tamarind ginger soda. He explains that his motivation for establishing Oakland Bloom was personal: “My parents were immigrants from Burma, where my mom grew up in poverty. My uncle hid on a boat to get here, with only $10 in his pocket. I grew up hearing stories about what it took for my family to come here, and even more so how difficult it was upon arriving. Now my mom and uncle are both successful entrepreneurs,\" says Chow. \"They sacrificed a lot, but they’re proof that anything is possible with a little help from the community and loved ones. It’s heartbreaking when I meet immigrants who feel like owning a business is simply out of their reach. I want my participants to know that Oakland Bloom will support them for the long haul. We’re in this together.\"\u003c/p>\n\u003cp>Chow’s ultimate goal is to open Oakland’s first \u003ca href=\"http://www.thebestsingapore.com/eat-and-drink/the-best-5-hawker-centres-in-singapore/\">Hawker Center\u003c/a> inspired by the food courts for which Singapore is famous. He needs a warehouse or other covered space that would be big enough for each entrepreneur to have his/her own stall. After a pilot program, he hopes to make this a permanent fixture in Oakland. Another part of Chow’s plan is to enlist the help of guest chefs. The Hawker center would have stalls for refugees and immigrants plus Oakland's up-and-coming chefs, who could provide one-on-one mentorships. “What we really need, “ says Chow, “is for everyone to feel invested in the success of others.”\u003c/p>\n\u003cfigure id=\"attachment_116397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116397\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg\" alt=\"Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1020x781.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-960x735.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/6-Orn-and-Sambath-NEW-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orn Sok and Sambath Ky are refugees from Cambodia, who have been been working at a small cafe in Oakland making American food for years. They want to cook Cambodian dishes, like this chicken stuffed with lemon grass, pork and tamarind and papaya glass noodle salad. They will also be cooking at the April 9th event. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://oaklandbloom.org/\">\u003cstrong>Oakland Bloom\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://oaklandbloom.org/tickets/\">Purchase tickets \u003c/a>for the next Pop-Up Night Market on April 9 at the Clarion Hotel\u003cbr>\n371 13\u003csup>th\u003c/sup> Street \u003ca href=\"https://www.google.com/maps/place/Clarion+Hotel+Downtown+Oakland+City+Center/@37.8027602,-122.272227,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b413425549:0xb07d41caf46aa28!8m2!3d37.802756!4d-122.270033\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oakbloomkitchen/\">Oakland Bloom\u003c/a>\u003cbr>\n\u003cem>Check \u003ca href=\"http://oaklandbloom.org/\">Oakland Bloom’s website\u003c/a> for upcoming crowd-funding projects.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116328/oakland-bloom-nurtures-refugee-chefs-at-night-market-pop-ups","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_63","bayareabites_64","bayareabites_8770","bayareabites_50","bayareabites_1146","bayareabites_1875","bayareabites_366","bayareabites_2035","bayareabites_1807","bayareabites_11070","bayareabites_181"],"tags":["bayareabites_15797","bayareabites_15798","bayareabites_10159","bayareabites_1121","bayareabites_14757"],"featImg":"bayareabites_116397","label":"source_bayareabites_116328"},"bayareabites_112625":{"type":"posts","id":"bayareabites_112625","meta":{"index":"posts_1591205157","site":"bayareabites","id":"112625","score":null,"sort":[1476220234000]},"guestAuthors":[],"slug":"tax-soda-to-fight-obesity-who-urges-nations-around-the-globe","title":"Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe","publishDate":1476220234,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A World Health Organization report recommends fiscal policies, including taxes, that hike the retail price of sugary drinks to fend off obesity and diabetes — and the related health care costs.","status":"publish","parent":0,"modified":1539808931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":507},"headData":{"title":"Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe | KQED","description":"A World Health Organization report recommends fiscal policies, including taxes, that hike the retail price of sugary drinks to fend off obesity and diabetes — and the related health care costs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"112625 http://ww2.kqed.org/bayareabites/?p=112625","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/10/11/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe/","disqusTitle":"Tax Soda To Fight Obesity, WHO Urges Nations Around The Globe","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprImageCredit":"Zhang Peng","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"LightRocket via Getty Images","nprStoryId":"497525337","nprApiLink":"http://api.npr.org/query?id=497525337&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/11/497525337/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe?ft=nprml&f=497525337","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Oct 2016 16:56:00 -0400","nprStoryDate":"Tue, 11 Oct 2016 14:37:00 -0400","nprLastModifiedDate":"Tue, 11 Oct 2016 16:56:49 -0400","path":"/bayareabites/112625/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The World Health Organization has already urged us to \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/04/390726878/dump-the-lumps-the-world-health-organization-says-eat-less-sugar\">cut back\u003c/a> on sugar, limiting added sugars to no more than 10 percent of our daily calories.\u003c/p>\n\u003cp>So, how might policymakers get people to follow this advice? In a new \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">report\u003c/a>, the WHO is urging governments around the world to \u003ca href=\"http://apps.who.int/iris/bitstream/10665/250131/1/9789241511247-eng.pdf?ua=1\">tax soda and other sugary drinks\u003c/a>.\u003c/p>\n\u003cp>In its report, the World Health Organization points to systematic reviews of policies aimed at improving diet and preventing lifestyle diseases, such as obesity and diabetes. \"The evidence was strongest and most consistent for the effectiveness of sugar-sweetened beverage taxes in the range of 20-50% in reducing consumption,\" the WHO's meta-review concludes.\u003c/p>\n\u003cp>Dr. Douglas Bettcher, director of the WHO's Department for the Prevention of Noncommunicable Diseases, says that \"consumption of free sugars, including products like sugary drinks, is a major factor in the global increase of people suffering from obesity and diabetes.\"\u003c/p>\n\u003cp>\"If governments tax products like sugary drinks, they can reduce suffering and save lives. They can also cut healthcare costs and increase revenues to invest in health services,\" Bettcher was quoted as saying in a WHO \u003ca href=\"http://www.who.int/mediacentre/news/releases/2016/curtail-sugary-drinks/en/\">release \u003c/a>on the report.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The International Council of Beverages Associations, which represents soda companies and other beverage-makers around the globe, says it's disappointed with the new WHO report. \"We strongly disagree with the committee's recommendation to tax beverages, as it is an unproven idea that has not been shown to improve public health based on global experiences to date,\" an ICBA \u003ca href=\"http://www.icba-net.org/news-events/news/details/18/\">release\u003c/a> concludes.\u003c/p>\n\u003cp>As we've reported, Philadelphia \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/09/481390378/taxing-sugar-5-things-to-know-about-phillys-proposed-soda-tax\">passed a tax on sweetened beverages\u003c/a> earlier this year. And researchers \u003ca href=\"http://www.bmj.com/content/352/bmj.h6704\">documented\u003c/a> a decline in sales of sugary drinks in Mexico after a tax was passed in 2014.\u003c/p>\n\u003cp>Similar measures are on the ballot this year in San Francisco and Oakland, Calif., as well as in \u003ca href=\"http://kdvr.com/2016/09/07/boulder-residents-to-vote-on-proposed-sugary-drink-tax/\">Boulder, Colo.\u003c/a>\u003c/p>\n\u003cp>Last year, as we \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/17/482531399/as-more-cities-eye-soda-tax-industry-vows-to-fight-new-tax-in-philadelphia\">reported\u003c/a>, researchers at George Washington University and the Harvard School of Public Health published a 10-year estimate of the health impacts of a 1-cent-per-ounce tax on sugary drinks in Philadelphia.\u003c/p>\n\u003cp>\"We'd expect over 12,000 cases of obesity prevented by the end of the 10-year period, as well as $65 million in health care cost savings over the 10-year period,\" \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a researcher at GW, told us earlier this year. \"The evidence is clear,\" Long told us. \"When prices go up, people buy less of things.\"\u003c/p>\n\u003cp>In the months leading up to the vote in Philadelphia, the American Beverage Association \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/15/482070736/can-the-soda-industry-s-4-million-ad-blitz-fend-off-a-sugary-drink-tax\">spent more than $4.2 million\u003c/a> in media buys to turn public opinion against the tax. The ABA is currently \u003ca href=\"http://nooaklandgrocerytax.com/faq.aspx\">supporting a campaign\u003c/a> to defeat the initiatives in California.\u003c/p>\n\u003cp>The findings of a \u003ca href=\"http://www.ajpmonline.org/article/S0749-3797(16)30331-2/fulltext\">new study\u003c/a> published in the\u003cem> American Journal of Preventive Medicine\u003c/em> show that the largest players in the soda industry, the Coca-Cola Co. and PepsiCo, spent millions of dollars between 2011 and 2015 lobbying against 29 different public health bills that aimed to either improve nutrition or reduce soda consumption. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/112625/tax-soda-to-fight-obesity-who-urges-nations-around-the-globe","authors":["byline_bayareabites_112625"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_358","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_14775","bayareabites_449"],"featImg":"bayareabites_112626","label":"source_bayareabites_112625"},"bayareabites_111685":{"type":"posts","id":"bayareabites_111685","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111685","score":null,"sort":[1472072590000]},"guestAuthors":[],"slug":"berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks","title":"Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks","publishDate":1472072590,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"According to a new study, the nation's first soda tax succeeded in cutting consumption of sugar-sweetened beverages. But there's uncertainty about whether the effect will be permanent.","status":"publish","parent":0,"modified":1539808963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":826},"headData":{"title":"Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks | KQED","description":"According to a new study, the nation's first soda tax succeeded in cutting consumption of sugar-sweetened beverages. But there's uncertainty about whether the effect will be permanent.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"111685 http://ww2.kqed.org/bayareabites/?p=111685","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/24/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks/","disqusTitle":"Berkeley's Soda Tax Appears To Cut Consumption Of Sugary Drinks","nprImageCredit":"Robert Galbraith","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Reuters","nprStoryId":"491104093","nprApiLink":"http://api.npr.org/query?id=491104093&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/23/491104093/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks?ft=nprml&f=491104093","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Aug 2016 11:33:00 -0400","nprStoryDate":"Tue, 23 Aug 2016 19:49:00 -0400","nprLastModifiedDate":"Wed, 24 Aug 2016 11:33:32 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3?orgId=1&topicId=1053&d=149&p=2&story=491104093&t=progseg&e=491014243&seg=2&ft=nprml&f=491104093","nprAudioM3u":"http://api.npr.org/m3u/1491125302-e1a508.m3u?orgId=1&topicId=1053&d=149&p=2&story=491104093&t=progseg&e=491014243&seg=2&ft=nprml&f=491104093","audioTrackLength":150,"path":"/bayareabites/111685/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3?orgId=1&topicId=1053&d=149&p=2&story=491104093&t=progseg&e=491014243&seg=2&ft=nprml&f=491104093","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/08/20160823_atc_soda_tax_drives_down_sales_in_berkeley_calif.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The nation's first \"soda tax\" on sugar-sweetened beverages, which went into effect in Berkeley, Calif., last year, appears to be working.\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://news.berkeley.edu/2016/08/23/sodadrinking/\">study\u003c/a>, consumption of sugary drinks — at least in some neighborhoods — is down by a whopping 20 percent.\u003c/p>\n\u003cp>That estimate results from what \u003ca href=\"http://sph.berkeley.edu/kristine-madsen\">Kristine Madsen\u003c/a>, a researcher at the University of California, Berkeley's School of Public Health, calls a \"perfect natural experiment.\" In the fall of 2014, voters in Berkeley and San Francisco, on opposite sides of the San Francisco Bay, voted on proposals to tax sugar-sweetened drinks at the rate of one cent per fluid ounce.\u003c/p>\n\u003cp>The proposals were aimed at reducing consumption of these drinks, which are blamed for increasing rates of obesity and Type 2 diabetes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the votes, Madsen and a small army of collaborators began laying the groundwork for efforts to measure whether such a tax would actually work.\u003c/p>\n\u003cp>They targeted low-income neighborhoods of each city, as well as Oakland, and carried out surveys of people they met on the street. \"We asked how often they drank various beverages,\" Madsen says.\u003c/p>\n\u003cp>They recorded the answer and waited for the vote.\u003c/p>\n\u003cp>The tax did not pass in San Francisco. But it did in Berkeley. So sugary drinks became more expensive Berkeley, but not in San Francisco.\u003c/p>\n\u003cp>Madsen and her collaborators then returned to the same neighborhoods, with the same questions. \"I would say, 'How often do you drink regular soda, like a Coke, or Sprite? Once a week? Once a month?' And some people would just say, 'Well, I drink it every day.' And what we were trying to do was get some way of making everybody equal, so that everybody could be expressed as times per day that they drank soda.\"\u003c/p>\n\u003cp>Before the vote, the answers had been very similar in both cities. The average person drank about 1.25 sugary beverages per day.\u003c/p>\n\u003cp>After the vote, those responses diverged. In San Francisco, where there was no tax, people said that they were drinking slightly more sugary beverages. (It was a hot summer.) In Berkeley, though, reported consumption of sugar-sweetened drinks went down by 20 percent.\u003c/p>\n\u003cp>People in Berkeley reported a huge increase in their water consumption. Water consumption increased in San Francisco as well, but not by as much.\u003c/p>\n\u003cp>Madsen says a 20 percent reduction in consumption of sugar-sweetened beverages would be enough to reduce rates of obesity and Type 2 diabetes in years to come. \"This would have a huge public health impact if it were sustained,\" she says.\u003c/p>\n\u003cp>She is not sure it will be sustained. People may be more inclined to react to such a tax when it is new.\u003c/p>\n\u003cp>\u003ca href=\"http://www.human.cornell.edu/bio.cfm?netid=jhc38\">John Cawley\u003c/a>, a professor of public policy and economics at Cornell University, says that a 20 percent drop is more than economists would have predicted, since the tax caused prices of sugary drinks to go up only modestly. \u003ca href=\"http://www.nber.org/papers/w21465\">Cawley\u003c/a> and \u003ca href=\"http://ajph.aphapublications.org/doi/pdf/10.2105/AJPH.2015.302881\">others\u003c/a> found that soda sellers did not pass the full cost of the tax on to consumers but absorbed somewhere between 30 and 50 percent of the cost themselves.\u003c/p>\n\u003cp>\"This is a big decrease\" in consumption, Cawley says. \"It makes complete sense that, when prices go up, people buy less. That's the law of demand. So I did expect to see some kind of decrease in consumption, but this is a very large decrease.\"\u003c/p>\n\u003cp>Cawley noted that there is a relatively large margin of error in the estimates of beverage consumption. \"It will be interesting, as more information comes in, whether this finding holds up.\"\u003c/p>\n\u003cp>\"This isn't the final answer,\" says \u003ca href=\"http://publichealth.gwu.edu/departments/prevention-and-community-health/michael-long\">Michael Long\u003c/a>, a professor of public health at George Washington University, \"but it is consistent with what we know about how people respond to prices. This definitely adds a lot of information about reductions in reported consumption, and we'll have to look further to see if we're seeing reductions in sales data.\"\u003c/p>\n\u003cp>The American Beverage Association, which represents the soda industry, says that its member companies don't provide detailed data on sales trends within particular cities.\u003c/p>\n\u003cp>\u003ca href=\"http://www.capitolmatrixconsulting.com/team_williams.html\">Brad Williams\u003c/a>, an economist with Capitol Matrix Consulting in Sacramento, Calif., who has been a consultant for the beverage industry, told The Salt that the successful pro-soda tax campaign in 2014, rather than the tax itself, may have led people to report that they were drinking less soda. \"There's a limited price differential between sugar-sweetened and non-sugar-sweetened beverages, especially in chain stores,\" he says. \"It's not like consumers are getting price signals, so to the extent that consumption was reduced, it was the result of the campaign\" against sugary drinks rather than the tax, he says.\u003c/p>\n\u003cp>The new study was published this week in the \u003cem>American Journal of Public Health.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111685/berkeleys-soda-tax-appears-to-cut-consumption-of-sugary-drinks","authors":["byline_bayareabites_111685"],"categories":["bayareabites_109","bayareabites_264","bayareabites_13306","bayareabites_10028","bayareabites_1245","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_14751","bayareabites_504","bayareabites_14775","bayareabites_449"],"featImg":"bayareabites_111686","label":"bayareabites"},"bayareabites_109951":{"type":"posts","id":"bayareabites_109951","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109951","score":null,"sort":[1465344923000]},"guestAuthors":[],"slug":"this-is-how-much-celebrities-get-paid-to-endorse-soda-and-unhealthy-food","title":"This Is How Much Celebrities Get Paid To Endorse Soda And Unhealthy Food","publishDate":1465344923,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/06/20160607_atc_celebs_promote_sugary_food.mp3\u003c/p>\n\u003cp>Imagine getting paid an estimated $6 million for your involvement in this three-word jingle: \"I'm Lovin' It.\" Yep, Justin Timberlake inked a lucrative deal with McDonald's. (Guess you could say he wants you to \"\u003ca href=\"https://www.youtube.com/watch?v=Eo-KmOd3i7s\">buy buy buy.\u003c/a>\")\u003c/p>\n\u003cp>Or how about earning an estimated $50 million to promote Pepsi products?That's the endorsement deal mega-star Beyonce signed up for back in 2012.\u003c/p>\n\u003cp>A new \u003ca href=\"http://pediatrics.aappublications.org/content/early/2016/06/02/peds.2015-3977\">study\u003c/a> published in the journal \u003cem>Pediatrics\u003c/em> describes the lucrative endorsement deals of 65 music celebrities — including Britney Spears, Maroon 5, Timberlake and other stars popular with teens and young adults. These celebrities promoted 57 different food and beverage brands (see chart), ranging from soda to energy drinks to pizza, Pop Tarts and candy.\u003c/p>\n\u003cp>\"We found the vast majority of food and beverage products were unhealthy,\" says researcher \u003ca href=\"http://www.med.nyu.edu/pophealth/faculty/braggm01\">Marie Bragg\u003c/a> of New York University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Her study didn't analyze how endorsements influence consumption, but she points to one anecdote that represents the potential influence of celebrities. It involves the rapper Pitbull's endorsement of Dr. Pepper.\u003c/p>\n\u003cp>\"When Dr. Pepper asked Pitbull to endorse, they got 4.6 million advertising impressions and sales went up 1.7 percent [among Latinos] - despite declining sales in the overall soft drink category,\" Bragg told us.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png\" alt=\"Screen shot 2016-06-07 at 3.47.45 PM\" width=\"710\" height=\"900\" class=\"aligncenter size-full wp-image-109954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png 710w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM-400x507.png 400w\" sizes=\"(max-width: 710px) 100vw, 710px\">\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/health-shots/2014/04/09/300512450/pop-stars-are-sippin-on-patron-and-teens-are-binging\">reported\u003c/a>, musicians can influence the thinking — and perhaps the habits — of their young fans. A study published last year found that teens and young adults who reported enjoying hit songs that referenced brands of alcohol (think Ke$ha and her bottle of Jack) were more likely to drink compared to those who didn't like these songs.\u003c/p>\n\u003cp>When it comes to food and non-alcoholic beverage choices, the\u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/08/404977153/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv\"> influence of TV \u003c/a>advertising has been well-documented. As the Institute of Medicine concluded almost 10 years ago, \"television advertising influences children to prefer and request high-calorie and low-nutrient foods and beverages.\"\u003c/p>\n\u003cp>The food industry has pledged to cut back on marketing unhealthful foods to children aged 12 and under. More than a dozen of the largest food companies — including Coca-Cola, McDonald's and Kellogg — have joined this self-policing effort, called the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a>.\u003c/p>\n\u003cp>Now, there's pressure on the industry from some public health advocates to cut back on advertising directed at teenagers. Experts point to rising obesity rates among teenagers, as \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2526638\">reported\u003c/a> by the Centers for Disease Control and Prevention this week.\u003c/p>\n\u003cp>\"Given that we have a childhood and teen obesity problem in the country, [these endorsements of unhealthy foods] are sending the wrong message to young people, and likely contributing to poor dietary habits,\" author Marie Bragg told us.\u003c/p>\n\u003cp>Though her study did not assess the link to dietary habits, she says, \"we do know that exposure to food ads leads young people to overeat products that they see.\"\u003c/p>\n\u003cp>The industry says there's not strong evidence that teens are swayed by the products that they see or hear endorsed in the media. And Elaine Kolish of the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a> says it's unlikely that the industry would expand it efforts to include teenagers.\u003c/p>\n\u003cp>\"We think that as a society, we've made a judgement not to treat teens like toddlers. We give them more rights and responsibilities,\" says Kolish.\u003c/p>\n\u003cp>\"We focus on the under-12 group because those children are the ones who need special protections,\" Kolish told us.\u003c/p>\n\u003cp>There are optimists who point to some progress in promoting more healthful foods. For instance, the Partnership for a Healthier America — a group that works with companies that want to make commitments to health — has launched a fruit and vegetable advertising campaign. They have \u003ca href=\"http://www.fnv.com/team\">celebrity endorsements\u003c/a> from Cam Newton, Kristen Bell, Jessica Alba, Stephan Curry and others.\u003c/p>\n\u003cp>\"We are absolutely taking a play from a playbook that works,\" Drew Nannis, chief marketing officer of the partnership, told us. Since celebrity ads are shown to be effective, it makes sense to use them to promote fruits and veggies, Nannis says.\u003c/p>\n\u003cp>Now, of course, the fruit and vegetable campaign won't have nearly as big of an advertising budget as Pepsi or McDonald's, so will it have an impact? Nannis says he is encouraged by recent survey data: It found that 7 out of 10 people who had seen or heard of the campaign reported eating more fruits and vegetables afterwards.\u003c/p>\n\u003cp>What's certain is this: Celebrity-backed food is here to stay. Even Oprah is poised to get in on the branded-food bandwagon.\u003c/p>\n\u003cp>A search of the the U.S. Patent and Trademark Office database shows Oprah has applied to trademark a range of food products — from Oprah pancakes and popcorn to pizza, to name just a few on the list. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Beyonce got $50 million to push Pepsi. Justin Timberlake: $6 million in a deal with McDonald's. A study describes the lucrative deals celebs popular with teens and young adults inked to sell food.","status":"publish","parent":0,"modified":1539808996,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":822},"headData":{"title":"This Is How Much Celebrities Get Paid To Endorse Soda And Unhealthy Food | KQED","description":"Beyonce got $50 million to push Pepsi. Justin Timberlake: $6 million in a deal with McDonald's. A study describes the lucrative deals celebs popular with teens and young adults inked to sell food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"109951 http://ww2.kqed.org/bayareabites/?p=109951","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/07/this-is-how-much-celebrities-get-paid-to-endorse-soda-and-unhealthy-food/","disqusTitle":"This Is How Much Celebrities Get Paid To Endorse Soda And Unhealthy Food","source":"Marketing and Advertising","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprImageCredit":"Walter McBride","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Corbis via Getty Images","nprStoryId":"481123646","nprApiLink":"http://api.npr.org/query?id=481123646&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/07/481123646/this-is-how-much-celebrities-get-paid-to-endorse-soda-and-unhealthy-food?ft=nprml&f=481123646","nprRetrievedStory":"1","nprPubDate":"Tue, 07 Jun 2016 19:38:00 -0400","nprStoryDate":"Tue, 07 Jun 2016 17:57:00 -0400","nprLastModifiedDate":"Tue, 07 Jun 2016 18:38:43 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/06/20160607_atc_celebs_promote_sugary_food.mp3?orgId=1&topicId=1053&d=219&p=2&story=481123646&t=progseg&e=481061699&seg=20&ft=nprml&f=481123646","nprAudioM3u":"http://api.npr.org/m3u/1481168847-13b6d0.m3u?orgId=1&topicId=1053&d=219&p=2&story=481123646&t=progseg&e=481061699&seg=20&ft=nprml&f=481123646","audioTrackLength":221,"path":"/bayareabites/109951/this-is-how-much-celebrities-get-paid-to-endorse-soda-and-unhealthy-food","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/06/20160607_atc_celebs_promote_sugary_food.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/06/20160607_atc_celebs_promote_sugary_food.mp3\u003c/p>\n\u003cp>Imagine getting paid an estimated $6 million for your involvement in this three-word jingle: \"I'm Lovin' It.\" Yep, Justin Timberlake inked a lucrative deal with McDonald's. (Guess you could say he wants you to \"\u003ca href=\"https://www.youtube.com/watch?v=Eo-KmOd3i7s\">buy buy buy.\u003c/a>\")\u003c/p>\n\u003cp>Or how about earning an estimated $50 million to promote Pepsi products?That's the endorsement deal mega-star Beyonce signed up for back in 2012.\u003c/p>\n\u003cp>A new \u003ca href=\"http://pediatrics.aappublications.org/content/early/2016/06/02/peds.2015-3977\">study\u003c/a> published in the journal \u003cem>Pediatrics\u003c/em> describes the lucrative endorsement deals of 65 music celebrities — including Britney Spears, Maroon 5, Timberlake and other stars popular with teens and young adults. These celebrities promoted 57 different food and beverage brands (see chart), ranging from soda to energy drinks to pizza, Pop Tarts and candy.\u003c/p>\n\u003cp>\"We found the vast majority of food and beverage products were unhealthy,\" says researcher \u003ca href=\"http://www.med.nyu.edu/pophealth/faculty/braggm01\">Marie Bragg\u003c/a> of New York University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Her study didn't analyze how endorsements influence consumption, but she points to one anecdote that represents the potential influence of celebrities. It involves the rapper Pitbull's endorsement of Dr. Pepper.\u003c/p>\n\u003cp>\"When Dr. Pepper asked Pitbull to endorse, they got 4.6 million advertising impressions and sales went up 1.7 percent [among Latinos] - despite declining sales in the overall soft drink category,\" Bragg told us.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png\" alt=\"Screen shot 2016-06-07 at 3.47.45 PM\" width=\"710\" height=\"900\" class=\"aligncenter size-full wp-image-109954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM.png 710w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-07-at-3.47.45-PM-400x507.png 400w\" sizes=\"(max-width: 710px) 100vw, 710px\">\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/health-shots/2014/04/09/300512450/pop-stars-are-sippin-on-patron-and-teens-are-binging\">reported\u003c/a>, musicians can influence the thinking — and perhaps the habits — of their young fans. A study published last year found that teens and young adults who reported enjoying hit songs that referenced brands of alcohol (think Ke$ha and her bottle of Jack) were more likely to drink compared to those who didn't like these songs.\u003c/p>\n\u003cp>When it comes to food and non-alcoholic beverage choices, the\u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/08/404977153/promises-promises-is-big-food-marketing-less-junk-to-kids-on-tv\"> influence of TV \u003c/a>advertising has been well-documented. As the Institute of Medicine concluded almost 10 years ago, \"television advertising influences children to prefer and request high-calorie and low-nutrient foods and beverages.\"\u003c/p>\n\u003cp>The food industry has pledged to cut back on marketing unhealthful foods to children aged 12 and under. More than a dozen of the largest food companies — including Coca-Cola, McDonald's and Kellogg — have joined this self-policing effort, called the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a>.\u003c/p>\n\u003cp>Now, there's pressure on the industry from some public health advocates to cut back on advertising directed at teenagers. Experts point to rising obesity rates among teenagers, as \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=2526638\">reported\u003c/a> by the Centers for Disease Control and Prevention this week.\u003c/p>\n\u003cp>\"Given that we have a childhood and teen obesity problem in the country, [these endorsements of unhealthy foods] are sending the wrong message to young people, and likely contributing to poor dietary habits,\" author Marie Bragg told us.\u003c/p>\n\u003cp>Though her study did not assess the link to dietary habits, she says, \"we do know that exposure to food ads leads young people to overeat products that they see.\"\u003c/p>\n\u003cp>The industry says there's not strong evidence that teens are swayed by the products that they see or hear endorsed in the media. And Elaine Kolish of the \u003ca href=\"http://www.bbb.org/council/the-national-partner-program/national-advertising-review-services/childrens-food-and-beverage-advertising-initiative/\">Children's Food and Beverage Advertising Initiative\u003c/a> says it's unlikely that the industry would expand it efforts to include teenagers.\u003c/p>\n\u003cp>\"We think that as a society, we've made a judgement not to treat teens like toddlers. We give them more rights and responsibilities,\" says Kolish.\u003c/p>\n\u003cp>\"We focus on the under-12 group because those children are the ones who need special protections,\" Kolish told us.\u003c/p>\n\u003cp>There are optimists who point to some progress in promoting more healthful foods. For instance, the Partnership for a Healthier America — a group that works with companies that want to make commitments to health — has launched a fruit and vegetable advertising campaign. They have \u003ca href=\"http://www.fnv.com/team\">celebrity endorsements\u003c/a> from Cam Newton, Kristen Bell, Jessica Alba, Stephan Curry and others.\u003c/p>\n\u003cp>\"We are absolutely taking a play from a playbook that works,\" Drew Nannis, chief marketing officer of the partnership, told us. Since celebrity ads are shown to be effective, it makes sense to use them to promote fruits and veggies, Nannis says.\u003c/p>\n\u003cp>Now, of course, the fruit and vegetable campaign won't have nearly as big of an advertising budget as Pepsi or McDonald's, so will it have an impact? Nannis says he is encouraged by recent survey data: It found that 7 out of 10 people who had seen or heard of the campaign reported eating more fruits and vegetables afterwards.\u003c/p>\n\u003cp>What's certain is this: Celebrity-backed food is here to stay. Even Oprah is poised to get in on the branded-food bandwagon.\u003c/p>\n\u003cp>A search of the the U.S. Patent and Trademark Office database shows Oprah has applied to trademark a range of food products — from Oprah pancakes and popcorn to pizza, to name just a few on the list. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109951/this-is-how-much-celebrities-get-paid-to-endorse-soda-and-unhealthy-food","authors":["byline_bayareabites_109951"],"categories":["bayareabites_12555","bayareabites_11070"],"tags":["bayareabites_14775","bayareabites_449","bayareabites_16253"],"featImg":"bayareabites_109952","label":"source_bayareabites_109951"},"bayareabites_104647":{"type":"posts","id":"bayareabites_104647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104647","score":null,"sort":[1450386989000]},"guestAuthors":[],"slug":"diy-your-way-to-root-beer-greatness","title":"DIY Your Way to Root Beer Greatness","publishDate":1450386989,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.","status":"publish","parent":0,"modified":1547229395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1540},"headData":{"title":"DIY Your Way to Root Beer Greatness | KQED","description":"Expand your homemade soda repertoire by trying your hand at DIY root beer. It's not much harder than making a strong pot of tea, and it makes for a great holiday gift. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104647 http://ww2.kqed.org/bayareabites/?p=104647","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/17/diy-your-way-to-root-beer-greatness/","disqusTitle":"DIY Your Way to Root Beer Greatness","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/104647/diy-your-way-to-root-beer-greatness","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a soda drinker. I’ve been known to drink (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">make\u003c/a>) ginger beer, but even those drinks are reserved for special occasions. I’d much rather drink a lime-flavored seltzer water or (honestly) a good beer than a mass-market soda.\u003c/p>\n\u003cp>I have, however, always loved a good ice cream float. And as anyone with a taste for such things, the float \u003cem>par excellence\u003c/em> is made with root beer. Not just any root beer, either — small-batch root beers are always better than A&W and homemade versions are the best. \u003ca href=\"https://en.wikipedia.org/wiki/Do_it_yourself\" target=\"_blank\">DIY\u003c/a> root beer also makes a great holiday gift. Make a few bottles for your float-loving friends.\u003c/p>\n\u003cfigure id=\"attachment_104655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/roots.jpg\" alt=\"Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104655\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/roots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sassafras (left) and Indian sarsaparilla (right) roots are key root beer ingredients. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade root beer isn’t difficult. The hardest part is finding the namesake roots, which you can order online or purchase from an herb store like \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak\u003c/a> in Berkeley. I use a classic mix of Indian sarsaparilla and sassafras, but some like to add other aromatic roots like licorice, dandelion, and wild cherry bark. To each her own.\u003c/p>\n\u003cp>Other key elements to my root beer are fresh mint, star anise, cinnamon, vanilla, and ginger, which I grate to smithereens for ultimate ginger flavor. Feel free to play with your own aromatic mixture. Whole cloves, juniper berries, allspice, coriander, and cardamom are all good ideas.\u003c/p>\n\u003cfigure id=\"attachment_104656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tea-in-pot-2.jpg\" alt=\"Combine the roots and aromatics with water in a pot to steep.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tea-in-pot-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine the roots and aromatics with water in a pot to steep. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I combine all of the roots and aromatics with two quarts of water in a large saucepan. I bring the mixture to a boil and then quickly remove the pot from the heat. Cover the pot and let it steep, like a strong tea. Two hours is long enough for the mixture to become fully flavored.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now strain out all of the solids using a fine mesh strainer. The vanilla bean seeds will likely stay behind, but that’s no biggie. Transfer the mixture to a bigger bowl or pot if necessary and stir a couple of sugars. I use a mix of brown sugar and molasses for caramelly flavor with a touch of bitterness. Sugar \u003cem>is\u003c/em> necessary here — it is the food for the yeast, which will carbonate the soda. I like to use a fairly low proportion so the final soda is not super sweet.\u003c/p>\n\u003cfigure id=\"attachment_104651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/draining.jpg\" alt=\"After two hours of steeping, the water is now deeply colored and aromatic.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-104651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-768x502.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/draining-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After two hours of steeping, the water is now deeply colored and aromatic. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Keep on stirring until the sugar is dissolved. If the liquid isn’t warm enough to dissolve the sugar, you can set the pot over low heat and gently warm the mixture until the sugar is dissolved. Don’t get it too hot, though, or you’ll just have to wait around for it to cool before bottling.\u003c/p>\n\u003cp>Finally, stir in another quart of water. (I save this for the end to bring the temperature of the mixture down.) Take the temperature of the liquid. You’re looking for a warm room temperature around 75°F. If it’s too warm, let it cool for 15 minutes and check the temperature again. Repeat until you’ve hit that temperature target.\u003c/p>\n\u003cfigure id=\"attachment_104657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/yeast.jpg\" alt=\"I’ve used champagne yeast to carbonate my root beer.\" width=\"1920\" height=\"1324\" class=\"size-full wp-image-104657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-400x276.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-800x552.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-768x530.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1440x993.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-1180x814.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/yeast-960x662.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I’ve used champagne yeast to carbonate my root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, a word on carbonation: You have many choices here. I’ve written this recipe using champagne yeast because it produces the most consistent soda, especially when the ambient temperature in my kitchen is cold. This method is also the quickest; it’ll only take a few days until you’ve got root beer ready to drink.\u003c/p>\n\u003cp>However, you can also go a wilder route. I carbonated my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">homemade ginger beer\u003c/a> using natural fermentation care of a “ginger bug.” You can choose to use a ginger bug to carbonate your root beer as well. Follow the first two steps of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/01/feed-your-ginger-bug-and-brew-some-diy-ginger-beer/\" target=\"_blank\">that recipe\u003c/a> as written. Strain out the fermented ginger solids and measure ½ cup of liquid. Add that liquid to the cooled root beer mixture. You can also try fermenting the root beer using whey drained from yogurt. You’ll need ½ cup; follow step one of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/05/diy-sriracha-make-it-at-home-and-never-worry-about-a-hot-sauce-shortage-again/\" target=\"_blank\">this recipe\u003c/a>, doubling the amount of yogurt used. Add the whey in the same way as the ginger bug. Both of these methods will take longer. Expect the root beer to take at least a week, if not two, to fully carbonate.\u003c/p>\n\u003cp>If you choose to use yeast, wait to add it until you’ve divided the soda mixture between bottles. That way, you’ll guarantee that all the yeast makes it into the bottles and doesn’t end up at the bottom of the mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_104650\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/bottled-2.jpg\" alt=\"I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-104650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/bottled-2-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I always use at least one plastic bottle when making homemade soda — it makes it easy to monitor carbonation. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of bottles, I like to use a mix of glass and plastic. Here, I’ve used two leftover kombucha bottles, one swing-top bottle, and one large plastic soda bottle. I recommend using at least one plastic bottle; you can use it to monitor carbonation with a quick squeeze. Once the soda is fully carbonated, the bottle will be very stiff. Whatever you use, you’re looking for a total capacity around 3 quarts. Fill the bottles so that there’s at least one inch of headspace.\u003c/p>\n\u003cp>Divide the yeast between the bottles — you’ll use around a pinch per bottle, a little more for larger bottles and a little less for smaller ones.\u003c/p>\n\u003cfigure id=\"attachment_104654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/in-bag.jpg\" alt=\"Place the bottles in a paper bag or cardboard box to carbonate in darkness.\" width=\"1920\" height=\"2368\" class=\"size-full wp-image-104654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-400x493.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-800x987.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-768x947.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1440x1776.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-1180x1455.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/in-bag-960x1184.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the bottles in a paper bag or cardboard box to carbonate in darkness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now just let the soda sit at room temperature. I place the bottles in a paper bag and fold over the top to keep them in the dark. You can also use a cardboard box if you’ve got an extra one sitting around. Place the bag in an out-of-the-way place, preferably one that isn’t too drafty, and let the bottles sit for 3 to 4 days. Check on the plastic bottle once a day to monitor carbonation. Once the bottle is stiff, transfer all of the root beer to the refrigerator to chill before serving.\u003c/p>\n\u003cfigure id=\"attachment_104653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/finished-root-beer-8.jpg\" alt=\"Homemade root beer.\" width=\"1920\" height=\"1407\" class=\"size-full wp-image-104653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-400x293.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1440x1055.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/finished-root-beer-8-960x704.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade root beer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Root Beer\u003c/h3>\n\u003cp>\u003cem>Makes about 3 quarts\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You will need assorted clean glass and plastic bottles to store the root beer. I used 3 16-ounce glass bottles and one 1.25-liter plastic soda bottle. I recommend using at least one plastic bottle as it makes it easier to monitor carbonation (see step 8). Sarsaparilla and sassafras are available at \u003ca href=\"http://www.herb-inc.com\" target=\"_blank\">Lhasa Karnak Herb Company\u003c/a> in Berkeley or online at \u003ca href=\"https://www.mountainroseherbs.com\" target=\"_blank\">Mountain Rose Herbs\u003c/a>. I have written this recipe using yeast to carbonate the root beer. If you’d like to use wild, natural fermentation to carbonate the soda, you can substitute ½ cup drained whey from yogurt or ½ cup ginger bug liquid. Stir the whey or ginger bug into the pot of soda mixture before bottling. Carbonation will likely take a week or two, depending on the ambient temperature of the room. The root beer will also be less carbonated than when made using yeast.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 quarts filtered water, divided\u003c/li>\n\u003cli>¼ cup (¾ ounce) Indian sarsaparilla root\u003c/li>\n\u003cli>¼ cup (½ ounce) sassafras root\u003c/li>\n\u003cli>3 sprigs fresh mint\u003c/li>\n\u003cli>3 star anise\u003c/li>\n\u003cli>1 cinnamon stick\u003c/li>\n\u003cli>2 inches fresh ginger root\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>1 cup (7 ounces) brown sugar\u003c/li>\n\u003cli>¼ cup (3 ounces) molasses\u003c/li>\n\u003cli>⅛ teaspoon champagne yeast\u003c/li>\n\u003c/ul>\n\u003col>\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine 2 quarts water, sarsaparilla, sassafras, mint, star anise, and cinnamon stick in a large saucepan. Grate ginger into saucepan. Slice vanilla bean in half lengthwise. Scrape vanilla seeds into the saucepan using the back of a knife. Add vanilla bean pods.\u003c/li>\n\u003cli>Place the pot over medium-high heat and bring to a boil. Cover the saucepan and remove from the heat. Let steep for 2 hours.\u003c/li>\n\u003cli>Strain mixture through a fine-mesh strainer set over a large bowl or pot. Discard solids.\u003c/li>\n\u003cli>Stir in brown sugar and molasses until dissolved. (If you find that the sugar is not dissolving easily, place pot over low heat and gently warm the mixture until the sugar dissolves.)\u003c/li>\n\u003cli>Stir in remaining quart of water. Let mixture cool to 75°F.\u003c/li>\n\u003cli>Transfer root beer mixture to a large liquid measuring cup with a spout. Use measuring cup to pour mixture into bottles, leaving at least 1 inch of headspace in each bottle. Divide yeast between bottles. Cap bottles.\u003c/li>\n\u003cli>Place bottles in a box or a large paper shopping bag. Cover the box or fold over the top of the bag to create a dark environment. Place the bag in an out-of-the-way place.\u003c/li>\n\u003cli>Let root beer ferment until carbonated, 3 to 4 days, at room temperature. Check the progress of carbonation by squeezing the bottle. When fully carbonated, the bottle should be quite stiff.\u003c/li>\n\u003cli>Transfer the bottles to the refrigerator for at least 12 hours to chill before drinking straight or topping with a scoop of vanilla ice cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104647/diy-your-way-to-root-beer-greatness","authors":["5485"],"categories":["bayareabites_13306","bayareabites_2638","bayareabites_12","bayareabites_11070"],"tags":["bayareabites_504","bayareabites_987","bayareabites_16222","bayareabites_14738"],"featImg":"bayareabites_104652","label":"source_bayareabites_104647"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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. 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