window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_88754": {
"type": "attachments",
"id": "bayareabites_88754",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88754",
"found": true
},
"parent": 88745,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1413173758,
"modified": 1413173758,
"caption": "KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land- Based Learning - a non-profit teaching people to farm. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co\n; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\n",
"description": null,
"title": "IMG_4046",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88406": {
"type": "attachments",
"id": "bayareabites_88406",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88406",
"found": true
},
"parent": 88380,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg",
"width": 680,
"height": 312
}
},
"publishDate": 1412355427,
"modified": 1412355427,
"caption": null,
"description": null,
"title": "drought-shutterstock_1245781001-680x312",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_88043": {
"type": "attachments",
"id": "bayareabites_88043",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "88043",
"found": true
},
"parent": 88041,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg",
"width": 1000,
"height": 563
}
},
"publishDate": 1411681486,
"modified": 1411681486,
"caption": "Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media",
"description": "Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked.",
"title": "Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87968": {
"type": "attachments",
"id": "bayareabites_87968",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87968",
"found": true
},
"parent": 87967,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg",
"width": 1000,
"height": 563
}
},
"publishDate": 1411578911,
"modified": 1411578911,
"caption": "Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler ",
"description": "Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says.",
"title": "Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87809": {
"type": "attachments",
"id": "bayareabites_87809",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87809",
"found": true
},
"parent": 87808,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg",
"width": 1000,
"height": 666
}
},
"publishDate": 1411085814,
"modified": 1411085814,
"caption": "Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR",
"description": "Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests.",
"title": "Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87649": {
"type": "attachments",
"id": "bayareabites_87649",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87649",
"found": true
},
"parent": 87643,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1410978174,
"modified": 1410978174,
"caption": "Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.",
"description": null,
"title": "Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87408": {
"type": "attachments",
"id": "bayareabites_87408",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87408",
"found": true
},
"parent": 87402,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/foodforward.png",
"width": 487,
"height": 322
}
},
"publishDate": 1410455970,
"modified": 1410455970,
"caption": null,
"description": null,
"title": "foodforward",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_87286": {
"type": "attachments",
"id": "bayareabites_87286",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "87286",
"found": true
},
"parent": 87285,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg",
"width": 1000,
"height": 562
}
},
"publishDate": 1410301306,
"modified": 1410301306,
"caption": "Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: Chris Martin/Flickr",
"description": "Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley.",
"title": "Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86663": {
"type": "attachments",
"id": "bayareabites_86663",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86663",
"found": true
},
"parent": 86660,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg",
"width": 680,
"height": 367
}
},
"publishDate": 1409067160,
"modified": 1409067160,
"caption": "Tuna Fish Sandwich. Photo courtesy of Civil Eats.",
"description": null,
"title": "shutterstock_64833406-e1408596968973-680x367",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86653": {
"type": "attachments",
"id": "bayareabites_86653",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86653",
"found": true
},
"parent": 86652,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg",
"width": 1690,
"height": 1126
}
},
"publishDate": 1409064949,
"modified": 1409064949,
"caption": "An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ",
"description": "An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla.",
"title": "An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86616": {
"type": "attachments",
"id": "bayareabites_86616",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86616",
"found": true
},
"parent": 86615,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg",
"width": 5106,
"height": 3454
}
},
"publishDate": 1408987558,
"modified": 1408987558,
"caption": "Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP ",
"description": "Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley.",
"title": "Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86532": {
"type": "attachments",
"id": "bayareabites_86532",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86532",
"found": true
},
"parent": 86510,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/chinook-salmon.jpg",
"width": 1120,
"height": 746
}
},
"publishDate": 1408660920,
"modified": 1408660920,
"caption": "A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP",
"description": null,
"title": "chinook-salmon",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_88041": {
"type": "authors",
"id": "byline_bayareabites_88041",
"meta": {
"override": true
},
"slug": "byline_bayareabites_88041",
"name": "Kristofor Husted",
"isLoading": false
},
"byline_bayareabites_87967": {
"type": "authors",
"id": "byline_bayareabites_87967",
"meta": {
"override": true
},
"slug": "byline_bayareabites_87967",
"name": "Alison Bruzek",
"isLoading": false
},
"byline_bayareabites_87808": {
"type": "authors",
"id": "byline_bayareabites_87808",
"meta": {
"override": true
},
"slug": "byline_bayareabites_87808",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_87285": {
"type": "authors",
"id": "byline_bayareabites_87285",
"meta": {
"override": true
},
"slug": "byline_bayareabites_87285",
"name": "Alastair Bland",
"isLoading": false
},
"byline_bayareabites_86652": {
"type": "authors",
"id": "byline_bayareabites_86652",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86652",
"name": "Greg Allen",
"isLoading": false
},
"byline_bayareabites_86615": {
"type": "authors",
"id": "byline_bayareabites_86615",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86615",
"name": "Eyder Peralta",
"isLoading": false
},
"byline_bayareabites_86510": {
"type": "authors",
"id": "byline_bayareabites_86510",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86510",
"name": "Alastair Bland",
"isLoading": false
},
"rachael-myrow": {
"type": "authors",
"id": "251",
"meta": {
"index": "authors_1716337520",
"id": "251",
"found": true
},
"name": "Rachael Myrow",
"firstName": "Rachael",
"lastName": "Myrow",
"slug": "rachael-myrow",
"email": "rmyrow@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"news"
],
"title": "Senior Editor of KQED's Silicon Valley News Desk",
"bio": "• I write and edit stories about how Silicon Valley power and policies shape everyday life in California. I’m also passionate about making Bay Area history and culture more accessible to a broad public. • I’ve been a journalist for most of my life, starting in high school with The Franklin Press in Los Angeles, where I grew up. While earning my first degree in English at UC Berkeley, I got my start in public radio at KALX-FM. After completing a second degree in journalism at Cal, I landed my first professional job at Marketplace, then moved on to KPCC (now LAist), and then KQED, where I hosted The California Report for more than seven years. • My reporting has appeared on NPR, The World, WBUR’s \u003ci>Here & Now\u003c/i>, and the BBC. I also guest host for KQED’s \u003ci>Forum\u003c/i>, as well as the Commonwealth Club in San Francisco. • I speak periodically on media, democracy and technology issues, and do voiceover work for documentaries and educational video projects. • Outside of the studio, you'll find me hiking Bay Area trails and whipping up Insta-ready meals in my kitchen. • I do not accept gifts, money, or favors from anyone connected to my reporting, I don't pay people for information, and I do not support or donate to political causes. • I strive to treat the people I report on with fairness, honesty, and respect. I also recognize there are often multiple sides to a story and work to verify information through multiple sources and documentation. If I get something wrong, I correct it.",
"avatar": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twitter": "rachaelmyrow",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": "https://www.linkedin.com/in/rachaelmyrow/",
"sites": [
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "news",
"roles": [
"edit_others_posts",
"editor"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"author"
]
}
],
"headData": {
"title": "Rachael Myrow | KQED",
"description": "Senior Editor of KQED's Silicon Valley News Desk",
"ogImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/rachael-myrow"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
}
},
"pagesReducer": {
"bayareabites_category_sustainability": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"score": 12.36615
},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"title": "sustainability, environment, climate change",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 22
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=sustainability",
"seeMore": false,
"paginated": true,
"page": 22
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_88745": {
"type": "posts",
"id": "bayareabites_88745",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88745",
"score": null,
"sort": [
1413205208000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1413205208,
"format": "aside",
"disqusTitle": "California Farmers Pray for Rain, Prepare for Continued Drought",
"title": "California Farmers Pray for Rain, Prepare for Continued Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n",
"disqusIdentifier": "88745 http://blogs.kqed.org/bayareabites/?p=88745",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/13/california-farmers-pray-for-rain-prepare-for-continued-drought/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 542,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1413213586,
"excerpt": "Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.",
"title": "California Farmers Pray for Rain, Prepare for Continued Drought | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Farmers Pray for Rain, Prepare for Continued Drought",
"datePublished": "2014-10-13T06:00:08-07:00",
"dateModified": "2014-10-13T08:19:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-farmers-pray-for-rain-prepare-for-continued-drought",
"status": "publish",
"path": "/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\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 it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought",
"authors": [
"251"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_91",
"bayareabites_60"
],
"tags": [
"bayareabites_620",
"bayareabites_250",
"bayareabites_13888",
"bayareabites_10480",
"bayareabites_11813",
"bayareabites_134",
"bayareabites_2143",
"bayareabites_961",
"bayareabites_243",
"bayareabites_667",
"bayareabites_1344"
],
"featImg": "bayareabites_88754",
"label": "bayareabites"
},
"bayareabites_88380": {
"type": "posts",
"id": "bayareabites_88380",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88380",
"score": null,
"sort": [
1412356726000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1412356726,
"format": "aside",
"disqusTitle": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"title": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n",
"disqusIdentifier": "88380 http://blogs.kqed.org/bayareabites/?p=88380",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/03/locavore-losses-californias-chefs-artisans-feel-the-drought/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1295,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1412356726,
"excerpt": "Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.",
"title": "Locavore Losses: California’s Chefs, Artisans Feel the Drought | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Locavore Losses: California’s Chefs, Artisans Feel the Drought",
"datePublished": "2014-10-03T10:18:46-07:00",
"dateModified": "2014-10-03T10:18:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "locavore-losses-californias-chefs-artisans-feel-the-drought",
"status": "publish",
"path": "/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought",
"authors": [
"5583"
],
"categories": [
"bayareabites_109",
"bayareabites_13718",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_250",
"bayareabites_515",
"bayareabites_8845",
"bayareabites_11813",
"bayareabites_13864",
"bayareabites_580",
"bayareabites_4030"
],
"featImg": "bayareabites_88406",
"label": "bayareabites"
},
"bayareabites_88041": {
"type": "posts",
"id": "bayareabites_88041",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88041",
"score": null,
"sort": [
1411682535000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1411682535,
"format": "aside",
"disqusTitle": "Supermarkets Waste Tons Of Food As They Woo Shoppers",
"title": "Supermarkets Waste Tons Of Food As They Woo Shoppers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "88041 http://blogs.kqed.org/bayareabites/?p=88041",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/25/supermarkets-waste-tons-of-food-as-they-woo-shoppers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 851,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1411682535,
"excerpt": "In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.",
"title": "Supermarkets Waste Tons Of Food As They Woo Shoppers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Supermarkets Waste Tons Of Food As They Woo Shoppers",
"datePublished": "2014-09-25T15:02:15-07:00",
"dateModified": "2014-09-25T15:02:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "supermarkets-waste-tons-of-food-as-they-woo-shoppers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=351495274&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Kristofor Husted",
"nprStoryDate": "Thu, 25 Sep 2014 17:09:00 -0400",
"nprLastModifiedDate": "Thu, 25 Sep 2014 17:43:59 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers?ft=3&f=351495274",
"nprStoryId": "351495274",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 25 Sep 2014 17:43:00 -0400",
"path": "/bayareabites/88041/supermarkets-waste-tons-of-food-as-they-woo-shoppers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\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>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/88041/supermarkets-waste-tons-of-food-as-they-woo-shoppers",
"authors": [
"byline_bayareabites_88041"
],
"categories": [
"bayareabites_3032",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_11003",
"bayareabites_3707",
"bayareabites_11840",
"bayareabites_11815",
"bayareabites_13665",
"bayareabites_13840"
],
"featImg": "bayareabites_88043",
"label": "bayareabites"
},
"bayareabites_87967": {
"type": "posts",
"id": "bayareabites_87967",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87967",
"score": null,
"sort": [
1411579703000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1411579703,
"format": "aside",
"disqusTitle": "Your Guide To Dining From The Dumpster",
"title": "Your Guide To Dining From The Dumpster",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/23/14)\u003c/p>\n\u003cp>When you think of a dumpster diver, you might think of someone like this:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=vuD1oDth6es]\u003c/p>\n\u003cp>And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.\u003c/p>\n\u003cp>A 24-year-old graduate of Tufts University, Thaler is a semiprofessional dumpster diver with a moral purpose. \"At some point, I found I could get everything I wanted to eat from a dumpster,\" he tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thaler is also the founder of The Gleaners' Kitchen — gleaner being Thaler's euphemism for dumpster diver, derived from the agricultural practice of taking leftover produce and grains from the fields after the harvest. He started the group in Massachusetts to serve dumpster-sourced dinners, but they only managed to host a few meals before the landlord kicked them out.\u003c/p>\n\u003cfigure id=\"attachment_87969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\" alt=\"Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\" width=\"1000\" height=\"779\" class=\"size-full wp-image-87969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\u003c/figcaption>\u003c/figure>\n\u003cp>For a period in his life, while running The Gleaners' Kitchen, Thaler says he was eating 100 percent of his meals from the dumpster.\u003c/p>\n\u003cp>\"Most of the dumpstering I would do was at Trader Joe's,\" he says, introducing me to a new verb. \"They — more than any other grocery store — they plastic-wrap their food a lot,\" so the chucked goods are still safe to eat. Some grocery stores, like Whole Foods, compact their food right away, mixing plastics and food together, leaving much less treasure for picking, he explains.\u003c/p>\n\u003cp>A \u003ca href=\"http://vimeo.com/101050308\">documentary\u003c/a> about Thaler and his friends, not yet released, shows them digging in a surprisingly efficient manner — throwing full, multicolored Odwalla bottles into a milk crate and carefully moving half-filled trash bags and papers to pick out vegetables.\u003c/p>\n\u003cp>[vimeo 101050308]\u003c/p>\n\u003cp>\"I've never found rats, and I've never gotten sick,\" he says.\u003c/p>\n\u003cp>And while he agrees it may take a little training to dive, he suggests the rules regarding finding food that's still good enough to eat are much easier to navigate than those about private property.\u003c/p>\n\u003cfigure id=\"attachment_87968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\" alt=\"Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>\"You look at the food, and you smell the food. ... Using your senses is really important,\" Thaler says.\u003c/p>\n\u003cp>While vegetables may get mushy and cheeses might mold, it's nothing that Thaler can't cut off or cook up. He says the only thing that's really risky is meat.\u003c/p>\n\u003cp>\"I would never eat a rare steak out of the dumpster,\" he says. \"Don't take the meat that's obvious discolored,\" he advises. Eggs, on the other hand, are fine, he says, as long as they don't smell absurdly strong of sulfur.\u003c/p>\n\u003cp>Dumpster divers are protected by a Supreme Court case, \u003cem>California v. Greenwood\u003c/em>, in which the court ruled that the \u003ca href=\"http://www.law.cornell.edu/constitution/fourth_amendment\">Fourth Amendment\u003c/a> (the one that bans unreasonable searches and seizures)\u003cstrong> \u003c/strong>doesn't protect a person's trash left out for public collection. However, foraging in dumpsters on private property \u003cem>does\u003c/em> carry the risk of violating trespassing laws.\u003c/p>\n\u003cp>At the height of his dumpstering, Thaler and his friends would break out the gloves (also from dumpsters), magnetic LED lights and milk crates (for storage) to quest for food in the middle of the night.\u003c/p>\n\u003cp>\"You want to go really, really quickly,\" he explains, so you don't get caught.\u003c/p>\n\u003cfigure id=\"attachment_87970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\" alt=\"These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"939\" class=\"size-full wp-image-87970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking for a full house, Thaler could often gather as much as $1,000 worth of food in 20 to 30 minutes. The longer part of the process was sorting the food, cutting away the bad parts of mushy tomatoes or moldy bread, and figuring out what to do with preposterous quantities of one particular item he'd sometimes pick up (he recalls once stumbling upon \"thousands of bananas\").\u003c/p>\n\u003cp>For Thaler, the practice is as much philosophical as it is practical. He writes via email:\u003c/p>\n\u003cp>\"There are complex systemic reasons why there is so much food waste in this country, but at their core is the fact that most Americans have forgotten what good food is.\" He argues that humans have evolved to know what good food is, and we don't need the Food and Drug Administration or sell-by dates to tell us that.\u003c/p>\n\u003cp>Thaler's friends, he says, are also people who have embraced this \"waste not\" philosophy: \"A lot of my closest friendships have been forged in the dumpster in a lot of ways.\"\u003c/p>\n\u003cp>Now living in Berkeley, Calif., Thaler still hasn't been to the grocery store in \"a very long time.\" But he has released a cookbook, \u003ca href=\"http://www.amazon.com/Curious-Harvest-Practical-Cooking-Everything/dp/1592539289\" target=\"_blank\">\u003cem>A Curious Harvest: The Practical Art of Cooking Everything\u003c/em>\u003c/a>. The book offers advice for using and storing common ingredients, so nothing goes to waste. For instance, a page on the pineapple notes that when ripe, it will be slightly soft, and it tastes great grilled and served on a burger like tomato slices.\u003c/p>\n\u003cp>But neither the book nor Thaler's lifestyle is necessarily about legislative activism or publicity — he's just wearing his heart on his tongue.\u003c/p>\n\u003cp>\"I'm trying to build the world that I want to live in,\" he says, calling it cultural activism. \"I start by changing the tiny little world that I live in.\"\u003c/p>\n\u003cp>\u003cem>All this week, our friends at Harvest Public Media are examining the issue of food waste in America. \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Check out their special report.\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "87967 http://blogs.kqed.org/bayareabites/?p=87967",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/24/your-guide-to-dining-from-the-dump/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 934,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1411580992,
"excerpt": "Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Maximus Thaler really puts his money (or, at least, his morals) where his mouth is when it comes to food waste. He's a dumpster diver. And he's happy to share tips for foraging from trash bins safely.",
"title": "Your Guide To Dining From The Dumpster | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Your Guide To Dining From The Dumpster",
"datePublished": "2014-09-24T10:28:23-07:00",
"dateModified": "2014-09-24T10:49:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "your-guide-to-dining-from-the-dump",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=350565050&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alison Bruzek",
"nprStoryDate": "Tue, 23 Sep 2014 10:49:00 -0400",
"nprLastModifiedDate": "Tue, 23 Sep 2014 17:40:03 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump?ft=3&f=350565050",
"nprStoryId": "350565050",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 23 Sep 2014 17:40:00 -0400",
"path": "/bayareabites/87967/your-guide-to-dining-from-the-dump",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/23/350565050/your-guide-to-dining-from-the-dump\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/23/14)\u003c/p>\n\u003cp>When you think of a dumpster diver, you might think of someone like this:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/vuD1oDth6es'\n title='//www.youtube.com/embed/vuD1oDth6es'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And while you wouldn't be totally wrong, you also wouldn't exactly be describing Maximus Thaler.\u003c/p>\n\u003cp>A 24-year-old graduate of Tufts University, Thaler is a semiprofessional dumpster diver with a moral purpose. \"At some point, I found I could get everything I wanted to eat from a dumpster,\" he tells The Salt.\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>Thaler is also the founder of The Gleaners' Kitchen — gleaner being Thaler's euphemism for dumpster diver, derived from the agricultural practice of taking leftover produce and grains from the fields after the harvest. He started the group in Massachusetts to serve dumpster-sourced dinners, but they only managed to host a few meals before the landlord kicked them out.\u003c/p>\n\u003cfigure id=\"attachment_87969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/crop_custom-bbbee10e17e01f865c88575a29fa22f0a14bc013-e1411579317415.jpg\" alt=\"Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\" width=\"1000\" height=\"779\" class=\"size-full wp-image-87969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maximus Thaler. Photo: Hallie Gluk/http://halliegluk.tumblr.com/\u003c/figcaption>\u003c/figure>\n\u003cp>For a period in his life, while running The Gleaners' Kitchen, Thaler says he was eating 100 percent of his meals from the dumpster.\u003c/p>\n\u003cp>\"Most of the dumpstering I would do was at Trader Joe's,\" he says, introducing me to a new verb. \"They — more than any other grocery store — they plastic-wrap their food a lot,\" so the chucked goods are still safe to eat. Some grocery stores, like Whole Foods, compact their food right away, mixing plastics and food together, leaving much less treasure for picking, he explains.\u003c/p>\n\u003cp>A \u003ca href=\"http://vimeo.com/101050308\">documentary\u003c/a> about Thaler and his friends, not yet released, shows them digging in a surprisingly efficient manner — throwing full, multicolored Odwalla bottles into a milk crate and carefully moving half-filled trash bags and papers to pick out vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "101050308"
},
"numeric": [
"101050308"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I've never found rats, and I've never gotten sick,\" he says.\u003c/p>\n\u003cp>And while he agrees it may take a little training to dive, he suggests the rules regarding finding food that's still good enough to eat are much easier to navigate than those about private property.\u003c/p>\n\u003cfigure id=\"attachment_87968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste1_wide-08b72696fde1808588ec4a63ed50ae995027c332-e1411579377876.jpg\" alt=\"Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bounty from the bin: Thaler says you can find plenty of tasty, edible produce that's tossed out. Plastic-wrapped produce tends to be a safe bet, he says. Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>\"You look at the food, and you smell the food. ... Using your senses is really important,\" Thaler says.\u003c/p>\n\u003cp>While vegetables may get mushy and cheeses might mold, it's nothing that Thaler can't cut off or cook up. He says the only thing that's really risky is meat.\u003c/p>\n\u003cp>\"I would never eat a rare steak out of the dumpster,\" he says. \"Don't take the meat that's obvious discolored,\" he advises. Eggs, on the other hand, are fine, he says, as long as they don't smell absurdly strong of sulfur.\u003c/p>\n\u003cp>Dumpster divers are protected by a Supreme Court case, \u003cem>California v. Greenwood\u003c/em>, in which the court ruled that the \u003ca href=\"http://www.law.cornell.edu/constitution/fourth_amendment\">Fourth Amendment\u003c/a> (the one that bans unreasonable searches and seizures)\u003cstrong> \u003c/strong>doesn't protect a person's trash left out for public collection. However, foraging in dumpsters on private property \u003cem>does\u003c/em> carry the risk of violating trespassing laws.\u003c/p>\n\u003cp>At the height of his dumpstering, Thaler and his friends would break out the gloves (also from dumpsters), magnetic LED lights and milk crates (for storage) to quest for food in the middle of the night.\u003c/p>\n\u003cp>\"You want to go really, really quickly,\" he explains, so you don't get caught.\u003c/p>\n\u003cfigure id=\"attachment_87970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodwaste4_custom-a6297cec5f5649cf8b60c0beaaee6f27936fe9c6-e1411579442543.jpg\" alt=\"These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\" width=\"1000\" height=\"939\" class=\"size-full wp-image-87970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These fruits rescued from the dump look pretty palatable, don't they? Photo: Courtesy of Maximus Thaler\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking for a full house, Thaler could often gather as much as $1,000 worth of food in 20 to 30 minutes. The longer part of the process was sorting the food, cutting away the bad parts of mushy tomatoes or moldy bread, and figuring out what to do with preposterous quantities of one particular item he'd sometimes pick up (he recalls once stumbling upon \"thousands of bananas\").\u003c/p>\n\u003cp>For Thaler, the practice is as much philosophical as it is practical. He writes via email:\u003c/p>\n\u003cp>\"There are complex systemic reasons why there is so much food waste in this country, but at their core is the fact that most Americans have forgotten what good food is.\" He argues that humans have evolved to know what good food is, and we don't need the Food and Drug Administration or sell-by dates to tell us that.\u003c/p>\n\u003cp>Thaler's friends, he says, are also people who have embraced this \"waste not\" philosophy: \"A lot of my closest friendships have been forged in the dumpster in a lot of ways.\"\u003c/p>\n\u003cp>Now living in Berkeley, Calif., Thaler still hasn't been to the grocery store in \"a very long time.\" But he has released a cookbook, \u003ca href=\"http://www.amazon.com/Curious-Harvest-Practical-Cooking-Everything/dp/1592539289\" target=\"_blank\">\u003cem>A Curious Harvest: The Practical Art of Cooking Everything\u003c/em>\u003c/a>. The book offers advice for using and storing common ingredients, so nothing goes to waste. For instance, a page on the pineapple notes that when ripe, it will be slightly soft, and it tastes great grilled and served on a burger like tomato slices.\u003c/p>\n\u003cp>But neither the book nor Thaler's lifestyle is necessarily about legislative activism or publicity — he's just wearing his heart on his tongue.\u003c/p>\n\u003cp>\"I'm trying to build the world that I want to live in,\" he says, calling it cultural activism. \"I start by changing the tiny little world that I live in.\"\u003c/p>\n\u003cp>\u003cem>All this week, our friends at Harvest Public Media are examining the issue of food waste in America. \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Check out their special report.\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \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/87967/your-guide-to-dining-from-the-dump",
"authors": [
"byline_bayareabites_87967"
],
"categories": [
"bayareabites_2638",
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60",
"bayareabites_316"
],
"tags": [
"bayareabites_11003",
"bayareabites_3707",
"bayareabites_472",
"bayareabites_8572",
"bayareabites_13833",
"bayareabites_13834"
],
"featImg": "bayareabites_87968",
"label": "bayareabites"
},
"bayareabites_87808": {
"type": "posts",
"id": "bayareabites_87808",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87808",
"score": null,
"sort": [
1411086381000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1411086381,
"format": "aside",
"disqusTitle": "Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil",
"title": "Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87809\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\" alt=\"Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>Environmentalists say two major doughnut chains got a little sweeter this week.\u003c/p>\n\u003cp>Krispy Kreme and Dunkin' Brands have both made new commitments to source palm oil for frying their goodies from suppliers who are not clear-cutting forests.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319231081/doughnut-day-downer-palm-oil-in-pastries-drives-deforestation\">reported\u003c/a> back in June, leading doughnut retailers have been sourcing some of their palm oil from suppliers who have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands.\u003c/p>\n\u003cp>The practices were outlined in a report called \"\u003ca href=\"http://www.forestheroes.org/deforestation_doughnuts_our_new_report_on_the_dark_side_of_the_doughnut_industry\">Deforestation Doughnuts,\u003c/a>\" by the rain forest protection coalition Forest Heroes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, Forest Heroes is applauding the industry. \"The one-two punch of Dunkin' Donuts and Krispy Kreme going deforestation-free signal a rapid shift in the U.S. fast food industry,\" Deborah Lapidus, campaign director of Forest Heroes, writes in a statement.\u003c/p>\n\u003cp>\"Now, consumers who care about forests and wildlife can know that indulging in a tasty treat won't threaten tigers and orangutans,\" Lapidus says.\u003c/p>\n\u003cp>Krispy Kreme updated its palm oil sourcing policy on its website, committing to 100 percent responsible sourcing of palm oil.\u003c/p>\n\u003cp>\"Krispy Kreme will work with its suppliers to meet these commitments as rapidly as possible, with a deadline for full compliance by the end of 2016. Suppliers who are found not in compliance will be required to submit a viable action plan for closing any identified gaps, or risk removal from the brand's supply chain,\" the policy says.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://www.prnewswire.com/news-releases/dunkin-brands-announces-commitment-to-100-sustainable-palm-oil-275283651.html\">news release\u003c/a>, Dunkin' Donuts made a similar announcement: \"Dunkin' Brands will work with its suppliers and its franchisee-owned purchasing cooperative to source palm oil that is 100 percent fully traceable to the mill by the end of 2015, and to the plantation by the end of 2016 for use in Dunkin' Donuts U.S. restaurants,\" the statement reads.\u003c/p>\n\u003cp>The Union of Concerned Scientists has weighed in on the new commitments as well.\u003c/p>\n\u003cp>\"We all know that fast food isn't great for our health, but Dunkin' Brands and Krispy Kreme have demonstrated it doesn't have to be bad for the health of the planet as well,\" writes \u003ca href=\"http://www.ucsusa.org/about/staff/staff/calen-may-tobin.html\">Calen May-Tobin\u003c/a>, the lead analyst for the Union of Concerned Scientists' Tropical Forest and Climate Initiative.\u003c/p>\n\u003cp>May-Tobin previously put together \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-scorecard.html\">an analysis\u003c/a> that examined palm oil sourcing practices for 30 leading consumer brands.\u003c/p>\n\u003cp>\"These announcements demonstrate the power that consumers can have to move companies,\" May-Tobin writes.\u003c/p>\n\u003cp>As we've reported, environmental and consumer groups have used lots of tactics to get the attention of company leaders. For instance, a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, got on an earnings conference call in August 2013 with the CEO of Kellogg to ask about the company's palm oil policy.\u003c/p>\n\u003cp>And though Kellogg was already at work drafting a new policy, the shareholder questioning may have helped to nudge the process along.\u003c/p>\n\u003cp>The Rainforest Action Network points out that lots of other big food companies have stepped up to strengthen their palm oil purchasing commitments, including Nestle, Mars, Mondelez, and ConAgra Foods.\u003c/p>\n\u003cp>The advocacy group applauds the announcements of the big doughnut chains.\u003c/p>\n\u003cp>But is there a holdout? Forest Heroes says it is waiting for action by another large chain, Tim Hortons, which was \u003ca href=\"http://www.npr.org/2014/08/26/343420295/burger-announces-merger-with-tim-hortons-move-to-canada\">recently bought\u003c/a> by Burger King and is a big player in the doughnut biz.\u003c/p>\n\u003cp>\"If Americans can eat deforestation-free doughnuts, what is Tim Hortons waiting for, eh?\" Kevin Grandia, Forest Heroes' Canada campaign coordinator, says in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "87808 http://blogs.kqed.org/bayareabites/?p=87808",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/18/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 625,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1411086381,
"excerpt": "Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Two major doughnut chains have bowed to consumer pressure to better police their palm oil purchases. Environmentalists say it's a win for consumers, trees and animals.",
"title": "Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet: Dunkin' Donuts and Krispy Kreme Pump Up Pledge On Palm Oil",
"datePublished": "2014-09-18T17:26:21-07:00",
"dateModified": "2014-09-18T17:26:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=349562067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 18 Sep 2014 16:33:00 -0400",
"nprLastModifiedDate": "Thu, 18 Sep 2014 17:57:08 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil?ft=3&f=349562067",
"nprStoryId": "349562067",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 18 Sep 2014 17:57:00 -0400",
"path": "/bayareabites/87808/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87809\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/donut-glaze-1_enl-b1962630c1193b118837de380a2964bed16295f6-e1411086084472.jpg\" alt=\"Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\" width=\"1000\" height=\"666\" class=\"size-full wp-image-87809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Krispy Kreme and Dunkin' Donuts have pledged to source palm oil from suppliers who are not clear-cutting rain forests. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/18/14)\u003c/p>\n\u003cp>Environmentalists say two major doughnut chains got a little sweeter this week.\u003c/p>\n\u003cp>Krispy Kreme and Dunkin' Brands have both made new commitments to source palm oil for frying their goodies from suppliers who are not clear-cutting forests.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/06/319231081/doughnut-day-downer-palm-oil-in-pastries-drives-deforestation\">reported\u003c/a> back in June, leading doughnut retailers have been sourcing some of their palm oil from suppliers who have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands.\u003c/p>\n\u003cp>The practices were outlined in a report called \"\u003ca href=\"http://www.forestheroes.org/deforestation_doughnuts_our_new_report_on_the_dark_side_of_the_doughnut_industry\">Deforestation Doughnuts,\u003c/a>\" by the rain forest protection coalition Forest Heroes.\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>This week, Forest Heroes is applauding the industry. \"The one-two punch of Dunkin' Donuts and Krispy Kreme going deforestation-free signal a rapid shift in the U.S. fast food industry,\" Deborah Lapidus, campaign director of Forest Heroes, writes in a statement.\u003c/p>\n\u003cp>\"Now, consumers who care about forests and wildlife can know that indulging in a tasty treat won't threaten tigers and orangutans,\" Lapidus says.\u003c/p>\n\u003cp>Krispy Kreme updated its palm oil sourcing policy on its website, committing to 100 percent responsible sourcing of palm oil.\u003c/p>\n\u003cp>\"Krispy Kreme will work with its suppliers to meet these commitments as rapidly as possible, with a deadline for full compliance by the end of 2016. Suppliers who are found not in compliance will be required to submit a viable action plan for closing any identified gaps, or risk removal from the brand's supply chain,\" the policy says.\u003c/p>\n\u003cp>And in a \u003ca href=\"http://www.prnewswire.com/news-releases/dunkin-brands-announces-commitment-to-100-sustainable-palm-oil-275283651.html\">news release\u003c/a>, Dunkin' Donuts made a similar announcement: \"Dunkin' Brands will work with its suppliers and its franchisee-owned purchasing cooperative to source palm oil that is 100 percent fully traceable to the mill by the end of 2015, and to the plantation by the end of 2016 for use in Dunkin' Donuts U.S. restaurants,\" the statement reads.\u003c/p>\n\u003cp>The Union of Concerned Scientists has weighed in on the new commitments as well.\u003c/p>\n\u003cp>\"We all know that fast food isn't great for our health, but Dunkin' Brands and Krispy Kreme have demonstrated it doesn't have to be bad for the health of the planet as well,\" writes \u003ca href=\"http://www.ucsusa.org/about/staff/staff/calen-may-tobin.html\">Calen May-Tobin\u003c/a>, the lead analyst for the Union of Concerned Scientists' Tropical Forest and Climate Initiative.\u003c/p>\n\u003cp>May-Tobin previously put together \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-scorecard.html\">an analysis\u003c/a> that examined palm oil sourcing practices for 30 leading consumer brands.\u003c/p>\n\u003cp>\"These announcements demonstrate the power that consumers can have to move companies,\" May-Tobin writes.\u003c/p>\n\u003cp>As we've reported, environmental and consumer groups have used lots of tactics to get the attention of company leaders. For instance, a shareholder advocate for \u003ca href=\"http://greencentury.com/?gclid=CJ-D7KzL27wCFeYDOgod6TYA0g\">Green Century Capital Management\u003c/a>, a mutual fund company that attracts green-minded investors\u003cem>\u003c/em>, got on an earnings conference call in August 2013 with the CEO of Kellogg to ask about the company's palm oil policy.\u003c/p>\n\u003cp>And though Kellogg was already at work drafting a new policy, the shareholder questioning may have helped to nudge the process along.\u003c/p>\n\u003cp>The Rainforest Action Network points out that lots of other big food companies have stepped up to strengthen their palm oil purchasing commitments, including Nestle, Mars, Mondelez, and ConAgra Foods.\u003c/p>\n\u003cp>The advocacy group applauds the announcements of the big doughnut chains.\u003c/p>\n\u003cp>But is there a holdout? Forest Heroes says it is waiting for action by another large chain, Tim Hortons, which was \u003ca href=\"http://www.npr.org/2014/08/26/343420295/burger-announces-merger-with-tim-hortons-move-to-canada\">recently bought\u003c/a> by Burger King and is a big player in the doughnut biz.\u003c/p>\n\u003cp>\"If Americans can eat deforestation-free doughnuts, what is Tim Hortons waiting for, eh?\" Kevin Grandia, Forest Heroes' Canada campaign coordinator, says in a statement.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/87808/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil",
"authors": [
"byline_bayareabites_87808"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_13098",
"bayareabites_2889",
"bayareabites_131",
"bayareabites_13827",
"bayareabites_13826",
"bayareabites_11870",
"bayareabites_13825",
"bayareabites_10921"
],
"featImg": "bayareabites_87809",
"label": "bayareabites"
},
"bayareabites_87643": {
"type": "posts",
"id": "bayareabites_87643",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87643",
"score": null,
"sort": [
1410981017000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1410981017,
"format": "aside",
"disqusTitle": " Hog Island Oyster Farm Fights Climate Change as Demand Soars",
"title": " Hog Island Oyster Farm Fights Climate Change as Demand Soars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87648\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\" alt=\"Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\" width=\"680\" height=\"376\" class=\"size-full wp-image-87648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/shenry/\" target=\"_blank\">Sarah Henry\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/10/iconic-oyster-farm-fights-climate-change-as-demand-soars/\" target=\"_blank\">Civil Eats\u003c/a> (9/10/14)\u003c/p>\n\u003cp>Oysters are big business. That might not be immediately apparent on a visit to \u003ca href=\"http://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a> in Northern California’s bucolic Tomales Bay, where the place still has a seafood shack sensibility. The farm was started more than 30 years ago by two marine biologists who borrowed $500 from parents and a boat from neighbors and began cultivating briny bivalves in five-acres of intertidal waters.\u003c/p>\n\u003cp>As a small seafood business and sustainable farm, Hog Island has weathered its share of hardships, including significant oyster seed shortages and the threat of species extinction, courtesy of environmental challenges.\u003c/p>\n\u003cp>It has stayed afloat, though. In fact, three decades on, Hog Island has quite the cult following around the country and it has earned respect as a leader in the shellfish industry. These days, founders John Finger and Terry Sawyer preside over a $12 million operation that employs almost 200, farms 160 acres, and harvests over 3.5 million oysters, clams, and mussels every year.\u003c/p>\n\u003cp>In addition to the flagship farm, the company boasts an oyster bar in Napa (that survived the recent earthquake unscathed) and the \u003ca href=\"http://hogislandoysters.com/visit/san-francisco\" target=\"_blank\">recently expanded oyster bar in San Francisco’s Ferry Building\u003c/a>, where prospective diners still wait an hour or more to snag a seat before they’re happily slurping salty, meaty morsels off the half shell. The beloved restaurant is now double its original size and features an updated, chef-driven menu and an au courant cocktail program. In the 10 years the oyster bar overlooking San Francisco Bay has been in business it’s shucked nearly 10 million oysters. At the current rate of demand, they expect to shuck 2 million oysters a year, says Finger.\u003c/p>\n\u003cfigure id=\"attachment_87649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\" alt=\"Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem: A quandary known as \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\" target=\"_blank\">ocean acidification\u003c/a> or climate change’s caustic cousin. The company has been \u003ca href=\"http://civileats.com/2012/12/03/troubled-waters-farmers-and-scientists-work-together-to-save-oysters/\" target=\"_blank\">working with scientists to study the impact\u003c/a> of this sea change in shellfish habitat that’s killing off billions of baby oysters in the Pacific Northwest and beyond. They’re also blazing a trail on the political outreach and public education front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We’re trying to quantify the problem in our collaborations with academics so that we can get policy makers to make the kinds of changes on the alternative energy front to address it,” says Sawyer, who believes America’s addiction to fossil fuels and their accompanying carbon dioxide emissions are at the root of the problem.\u003c/p>\n\u003cp>Ocean acidification is a big bummer for baby oysters. Here’s why: Much of the carbon dioxide released into the atmosphere is taken up by oceans, dramatically lowering pH levels in the process, and creating a chemical change that makes the ocean water more acidic. That increase in acidity creates a hostile habitat for oyster seeds (also called spat) and other marine life. Ocean acidification is especially harmful to oysters at their larval stage, when they’re building their protective coverings. Their fragile calcium carbonate shells don’t form well under increased acidic conditions, stunting their growth, making them more vulnerable to predators, and sometimes killing them outright. This sea shift can also stress small oysters, making them more susceptible to disease, says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_87646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\" alt=\"Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The Hog Island team closely monitor changes in water temperature, salinity, oxygen, and pH at the farm and respond as needed. But that’s not enough. “It’s going to take a paradigm shift in behavior to address this,” says Sawyer. “We have no choice but to face it: We’re on the leading edge of what climate change and fossil fuels are doing to our waters.”\u003c/p>\n\u003cp>\u003cstrong>Oysters as Endangered Species?\u003c/strong>\u003c/p>\n\u003cp>Could the end of oysters be near? These veteran shellfish farmers aren’t prone to such histrionic proclamations. But they are concerned about supply and the farm is looking beyond science for solutions. It’s beginning to diversify, which as all farmers know, can be a saving grace during tough times.\u003c/p>\n\u003cp>Hog Island is expanding its aquaculture operation. It plans to open an oyster hatchery in Northern California’s Humboldt Bay that will provide seeds to grow in Tomales Bay; permits have been approved and baby bivalve cultivation is expected to start later this year. It’s a practical response to the Pacific Northwest’s spat shortage. Eventually, the site will harvest some of its own oysters as well and sell seeds to other oyster farmers.\u003c/p>\n\u003cp>“Running a hatchery is a tricky and expensive undertaking,” says Finger, who adds that the $1.5 million enterprise will take two years to complete. “We never thought we’d need to go into the hatchery business but the oyster seed shortage changed that.”\u003c/p>\n\u003cp>Hog island has also partnered with another shellfish farm in Discovery Bay, Washington, where it sources a popular Pacific oyster. The water at Discovery Bay offer a different marroir (think \u003cem>terroir\u003c/em>, only the sea version) than Tomales Bay–it’s colder and more oceanic for starters. And, bonus, the oysters grown there, called Cliffsides, offer customers a more mineral-like taste than your typical Pacifics.\u003c/p>\n\u003cp>For geoduck clam farmers Peter and Robyn Downey of it’s a win-win. The Downeys were looking for a way to diversify their income and offer steadier work to their employees. And the Hog Island crew needed a reliable supplemental source of oysters. The nascent relationship has yielded around 400,000 oysters to date.\u003c/p>\n\u003cp>Hog Island does ship in oysters from Washington state and the East Coast to add variety, but it hasn’t had to import oysters in the past couple of years due to shortages, says Finger. Still, it has dramatically scaled back its wholesale business to high-end restaurants due to supply issues.\u003c/p>\n\u003cp>Hog Island is especially known for their extra-small Pacifics, dubbed Sweetwaters. Now, the oyster farm is working closely with \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2013/side-dish-2/\" target=\"_blank\">conservation organizations\u003c/a> to reestablish the Olympia, the only indigenous San Francisco oyster. A staple in the diet of coastal Native Americans, overharvesting, development, and pollution all but wiped out these tiny but mighty mollusks during and after the Gold Rush. Since then, these bivalves–known for their cucumber finish and slightly metallic taste–have been hard to find in local waters.\u003c/p>\n\u003cp>“Olympias offer a blast of copper on the palate but they’re difficult to grow and sensitive little guys,” says Sawyer. While it might be years before these gems are harvested for public consumption, the Hog Island farmers are committed to reestablishing a native species in a marine ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_87647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\" alt=\"Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"668\" class=\"size-full wp-image-87647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Big Hit on the Half Shell\u003c/strong>\u003c/p>\n\u003cp>Planned aquaculture farms like Hog Island have supplanted the wild oyster population for decades now and the tiny town of Marshall in Tomales Bay, home to Hog Island, is Northern California’s Oyster HQ, with five commercial oyster companies in the mix. \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a>, which the company claims supplied around 40 percent of the state’s oysters, closed its retail operation and cannery in July following unsuccessful efforts to keep operating in the Point Reyes National Seashore after its 40-year lease with the National Park Service expired.\u003c/p>\n\u003cp>A major supplier to Bay Area restaurants, its unclear where chefs will source local oysters once the farm stops harvesting altogether. This summer, The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> and several West Marin restaurants filed a \u003ca href=\"http://saveourshellfish.com/SaveOurShellfish.com/Drakes_Estero_Advocacy.html\" target=\"_blank\">lawsuit to prevent the closure\u003c/a>. On September 9, a federal judge \u003ca href=\"http://www.sfgate.com/bayarea/article/Friends-of-Drakes-Bay-Oyster-Co-lose-in-court-5744770.php\" target=\"_blank\">rejected\u003c/a> their efforts.\u003c/p>\n\u003cp>John Finger would like to see new oyster farms established, but says the expense and bureaucracy is a major impediment in California. “It can take two years and $200,000 just to get the permits approved; it shouldn’t be that time-consuming or that expensive,” he says, noting that oyster farms in states such as Virginia, Maryland, and New Jersey have more streamlined approval processes in place for budding shellfish farmers.\u003c/p>\n\u003cp>On any given day some one million oysters are growing at Hog Island. The farm shoots for harvesting about four million per year but mortality rates are high–around 50 percent. It’s an industry hazard that oyster farmers plan for; a survival of the fittest situation and ocean acidification doesn’t help an oyster’s odds of making it to the juicy, plump size consumers have come to expect.\u003c/p>\n\u003cp>In recent years oysters have seen a pendulum swing in popularity. Readily available until the early 1900s in San Francisco, they were an everyday food enjoyed by people at every economic level. Their reputation as a luxury, boutique item came later. These days, farmed oysters are being touted as an ecologically-responsible, lean protein alternative. \u003ca href=\"http://paulgreenberg.org/\" target=\"_blank\">\u003cem>American Catch\u003c/em>\u003c/a> author \u003ca href=\"http://civileats.com/2014/07/08/10-things-you-should-know-about-the-american-seafood-supply/\" target=\"_blank\">Paul Greenberg\u003c/a>, for example, includes Atlantic oysters and other filter feeders in his short list of locally raised sustainable seafood that get the thumbs up for regular eating by U.S. consumers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Meanwhile, the shellfish farmers at Hog Island are doing all they can to protect both a sustainable food source and their own livelihoods. That’s welcome news to die-hard bivalve fans, who maintain there’s something special, even exciting, about slurping a raw, live oyster off its shell.\u003c/p>\n\n",
"disqusIdentifier": "87643 http://blogs.kqed.org/bayareabites/?p=87643",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/17/hog-island-oyster-farm-fights-climate-change-as-demand-soars/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1657,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1411420429,
"excerpt": "The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.",
"title": "Hog Island Oyster Farm Fights Climate Change as Demand Soars | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": " Hog Island Oyster Farm Fights Climate Change as Demand Soars",
"datePublished": "2014-09-17T12:10:17-07:00",
"dateModified": "2014-09-22T14:13:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hog-island-oyster-farm-fights-climate-change-as-demand-soars",
"status": "publish",
"path": "/bayareabites/87643/hog-island-oyster-farm-fights-climate-change-as-demand-soars",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87648\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\" alt=\"Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\" width=\"680\" height=\"376\" class=\"size-full wp-image-87648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/shenry/\" target=\"_blank\">Sarah Henry\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/10/iconic-oyster-farm-fights-climate-change-as-demand-soars/\" target=\"_blank\">Civil Eats\u003c/a> (9/10/14)\u003c/p>\n\u003cp>Oysters are big business. That might not be immediately apparent on a visit to \u003ca href=\"http://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a> in Northern California’s bucolic Tomales Bay, where the place still has a seafood shack sensibility. The farm was started more than 30 years ago by two marine biologists who borrowed $500 from parents and a boat from neighbors and began cultivating briny bivalves in five-acres of intertidal waters.\u003c/p>\n\u003cp>As a small seafood business and sustainable farm, Hog Island has weathered its share of hardships, including significant oyster seed shortages and the threat of species extinction, courtesy of environmental challenges.\u003c/p>\n\u003cp>It has stayed afloat, though. In fact, three decades on, Hog Island has quite the cult following around the country and it has earned respect as a leader in the shellfish industry. These days, founders John Finger and Terry Sawyer preside over a $12 million operation that employs almost 200, farms 160 acres, and harvests over 3.5 million oysters, clams, and mussels every year.\u003c/p>\n\u003cp>In addition to the flagship farm, the company boasts an oyster bar in Napa (that survived the recent earthquake unscathed) and the \u003ca href=\"http://hogislandoysters.com/visit/san-francisco\" target=\"_blank\">recently expanded oyster bar in San Francisco’s Ferry Building\u003c/a>, where prospective diners still wait an hour or more to snag a seat before they’re happily slurping salty, meaty morsels off the half shell. The beloved restaurant is now double its original size and features an updated, chef-driven menu and an au courant cocktail program. In the 10 years the oyster bar overlooking San Francisco Bay has been in business it’s shucked nearly 10 million oysters. At the current rate of demand, they expect to shuck 2 million oysters a year, says Finger.\u003c/p>\n\u003cfigure id=\"attachment_87649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\" alt=\"Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem: A quandary known as \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\" target=\"_blank\">ocean acidification\u003c/a> or climate change’s caustic cousin. The company has been \u003ca href=\"http://civileats.com/2012/12/03/troubled-waters-farmers-and-scientists-work-together-to-save-oysters/\" target=\"_blank\">working with scientists to study the impact\u003c/a> of this sea change in shellfish habitat that’s killing off billions of baby oysters in the Pacific Northwest and beyond. They’re also blazing a trail on the political outreach and public education front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We’re trying to quantify the problem in our collaborations with academics so that we can get policy makers to make the kinds of changes on the alternative energy front to address it,” says Sawyer, who believes America’s addiction to fossil fuels and their accompanying carbon dioxide emissions are at the root of the problem.\u003c/p>\n\u003cp>Ocean acidification is a big bummer for baby oysters. Here’s why: Much of the carbon dioxide released into the atmosphere is taken up by oceans, dramatically lowering pH levels in the process, and creating a chemical change that makes the ocean water more acidic. That increase in acidity creates a hostile habitat for oyster seeds (also called spat) and other marine life. Ocean acidification is especially harmful to oysters at their larval stage, when they’re building their protective coverings. Their fragile calcium carbonate shells don’t form well under increased acidic conditions, stunting their growth, making them more vulnerable to predators, and sometimes killing them outright. This sea shift can also stress small oysters, making them more susceptible to disease, says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_87646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\" alt=\"Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The Hog Island team closely monitor changes in water temperature, salinity, oxygen, and pH at the farm and respond as needed. But that’s not enough. “It’s going to take a paradigm shift in behavior to address this,” says Sawyer. “We have no choice but to face it: We’re on the leading edge of what climate change and fossil fuels are doing to our waters.”\u003c/p>\n\u003cp>\u003cstrong>Oysters as Endangered Species?\u003c/strong>\u003c/p>\n\u003cp>Could the end of oysters be near? These veteran shellfish farmers aren’t prone to such histrionic proclamations. But they are concerned about supply and the farm is looking beyond science for solutions. It’s beginning to diversify, which as all farmers know, can be a saving grace during tough times.\u003c/p>\n\u003cp>Hog Island is expanding its aquaculture operation. It plans to open an oyster hatchery in Northern California’s Humboldt Bay that will provide seeds to grow in Tomales Bay; permits have been approved and baby bivalve cultivation is expected to start later this year. It’s a practical response to the Pacific Northwest’s spat shortage. Eventually, the site will harvest some of its own oysters as well and sell seeds to other oyster farmers.\u003c/p>\n\u003cp>“Running a hatchery is a tricky and expensive undertaking,” says Finger, who adds that the $1.5 million enterprise will take two years to complete. “We never thought we’d need to go into the hatchery business but the oyster seed shortage changed that.”\u003c/p>\n\u003cp>Hog island has also partnered with another shellfish farm in Discovery Bay, Washington, where it sources a popular Pacific oyster. The water at Discovery Bay offer a different marroir (think \u003cem>terroir\u003c/em>, only the sea version) than Tomales Bay–it’s colder and more oceanic for starters. And, bonus, the oysters grown there, called Cliffsides, offer customers a more mineral-like taste than your typical Pacifics.\u003c/p>\n\u003cp>For geoduck clam farmers Peter and Robyn Downey of it’s a win-win. The Downeys were looking for a way to diversify their income and offer steadier work to their employees. And the Hog Island crew needed a reliable supplemental source of oysters. The nascent relationship has yielded around 400,000 oysters to date.\u003c/p>\n\u003cp>Hog Island does ship in oysters from Washington state and the East Coast to add variety, but it hasn’t had to import oysters in the past couple of years due to shortages, says Finger. Still, it has dramatically scaled back its wholesale business to high-end restaurants due to supply issues.\u003c/p>\n\u003cp>Hog Island is especially known for their extra-small Pacifics, dubbed Sweetwaters. Now, the oyster farm is working closely with \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2013/side-dish-2/\" target=\"_blank\">conservation organizations\u003c/a> to reestablish the Olympia, the only indigenous San Francisco oyster. A staple in the diet of coastal Native Americans, overharvesting, development, and pollution all but wiped out these tiny but mighty mollusks during and after the Gold Rush. Since then, these bivalves–known for their cucumber finish and slightly metallic taste–have been hard to find in local waters.\u003c/p>\n\u003cp>“Olympias offer a blast of copper on the palate but they’re difficult to grow and sensitive little guys,” says Sawyer. While it might be years before these gems are harvested for public consumption, the Hog Island farmers are committed to reestablishing a native species in a marine ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_87647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\" alt=\"Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"668\" class=\"size-full wp-image-87647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Big Hit on the Half Shell\u003c/strong>\u003c/p>\n\u003cp>Planned aquaculture farms like Hog Island have supplanted the wild oyster population for decades now and the tiny town of Marshall in Tomales Bay, home to Hog Island, is Northern California’s Oyster HQ, with five commercial oyster companies in the mix. \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a>, which the company claims supplied around 40 percent of the state’s oysters, closed its retail operation and cannery in July following unsuccessful efforts to keep operating in the Point Reyes National Seashore after its 40-year lease with the National Park Service expired.\u003c/p>\n\u003cp>A major supplier to Bay Area restaurants, its unclear where chefs will source local oysters once the farm stops harvesting altogether. This summer, The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> and several West Marin restaurants filed a \u003ca href=\"http://saveourshellfish.com/SaveOurShellfish.com/Drakes_Estero_Advocacy.html\" target=\"_blank\">lawsuit to prevent the closure\u003c/a>. On September 9, a federal judge \u003ca href=\"http://www.sfgate.com/bayarea/article/Friends-of-Drakes-Bay-Oyster-Co-lose-in-court-5744770.php\" target=\"_blank\">rejected\u003c/a> their efforts.\u003c/p>\n\u003cp>John Finger would like to see new oyster farms established, but says the expense and bureaucracy is a major impediment in California. “It can take two years and $200,000 just to get the permits approved; it shouldn’t be that time-consuming or that expensive,” he says, noting that oyster farms in states such as Virginia, Maryland, and New Jersey have more streamlined approval processes in place for budding shellfish farmers.\u003c/p>\n\u003cp>On any given day some one million oysters are growing at Hog Island. The farm shoots for harvesting about four million per year but mortality rates are high–around 50 percent. It’s an industry hazard that oyster farmers plan for; a survival of the fittest situation and ocean acidification doesn’t help an oyster’s odds of making it to the juicy, plump size consumers have come to expect.\u003c/p>\n\u003cp>In recent years oysters have seen a pendulum swing in popularity. Readily available until the early 1900s in San Francisco, they were an everyday food enjoyed by people at every economic level. Their reputation as a luxury, boutique item came later. These days, farmed oysters are being touted as an ecologically-responsible, lean protein alternative. \u003ca href=\"http://paulgreenberg.org/\" target=\"_blank\">\u003cem>American Catch\u003c/em>\u003c/a> author \u003ca href=\"http://civileats.com/2014/07/08/10-things-you-should-know-about-the-american-seafood-supply/\" target=\"_blank\">Paul Greenberg\u003c/a>, for example, includes Atlantic oysters and other filter feeders in his short list of locally raised sustainable seafood that get the thumbs up for regular eating by U.S. consumers.\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>Meanwhile, the shellfish farmers at Hog Island are doing all they can to protect both a sustainable food source and their own livelihoods. That’s welcome news to die-hard bivalve fans, who maintain there’s something special, even exciting, about slurping a raw, live oyster off its shell.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/87643/hog-island-oyster-farm-fights-climate-change-as-demand-soars",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_13718",
"bayareabites_1874",
"bayareabites_10028",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_836",
"bayareabites_10898",
"bayareabites_8932",
"bayareabites_2415",
"bayareabites_1021",
"bayareabites_14742"
],
"featImg": "bayareabites_87649",
"label": "bayareabites"
},
"bayareabites_87402": {
"type": "posts",
"id": "bayareabites_87402",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87402",
"score": null,
"sort": [
1410459917000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1410459917,
"format": "aside",
"disqusTitle": "Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ",
"title": "Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "87402 http://blogs.kqed.org/bayareabites/?p=87402",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/11/long-awaited-new-series-food-forward-makes-its-debut-on-pbs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1154,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://video.pbs.org/viralplayer/2365301463"
],
"paragraphCount": 20
},
"modified": 1410460133,
"excerpt": "In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called Food Forward, premiering on PBS stations across the country and streaming on PBS.org beginning this week. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called Food Forward, premiering on PBS stations across the country and streaming on PBS.org beginning this week. ",
"title": "Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Long-Awaited New Series 'Food Forward' Makes Its Debut on PBS ",
"datePublished": "2014-09-11T11:25:17-07:00",
"dateModified": "2014-09-11T11:28:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "long-awaited-new-series-food-forward-makes-its-debut-on-pbs",
"status": "publish",
"path": "/bayareabites/87402/long-awaited-new-series-food-forward-makes-its-debut-on-pbs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/foodforward.png\" alt=\"screenshot from Food Forward\" width=\"487\" height=\"322\" class=\"aligncenter size-full wp-image-87408\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/switmer/\" target=\"_blank\">Stephanie Anderson Witmer\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/09/long-awaited-new-series-food-forward-makes-it-debut-on-pbs/\" target=\"_blank\">Civil Eats\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In 2007, Greg Roden and Brian Greene met in Buenos Aires, Argentina at a poker game and batted around the idea of a new type of food television show. Seven years later, that idea is coming to life as a 13-episode series examining our food system called \u003ca href=\"http://foodforwardtv.com/\" target=\"_blank\">\u003cem>Food Forward\u003c/em>\u003c/a>, premiering on PBS stations across the country and streaming on \u003ca href=\"http://video.pbs.org/program/food-forward/episodes/\" target=\"_blank\">PBS.org\u003c/a> beginning this week.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em>’s journey from a card table in South America to TV screens in the United States was an arduous one, says Roden, one of three creators of the program, along with Greene and food journalist Stett Holbrook. In late 2008, the three brainstormed over barbecue in Palo, Alto, California. The creators then spent most of 2009 figuring out what they wanted the show to be—and how it might stand out amidst the glut of celebrity-chef shows and cooking competitions. “We really tried to bring as much fresh, new creativity to the project as we could and tried to take the food genre and turn it upside down,” Roden says.\u003c/p>\n\u003cp>In October 2011, with early financial support from Organic Valley and Stonyfield, they shot a \u003ca href=\"http://www.pbs.org/food/features/food-forward-episodes/\" target=\"_blank\">pilot episode\u003c/a> about urban agriculture. Northern California public-media station KQED aired the pilot in April 2012, garnering \u003cem>Food Forward\u003c/em> positive \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\" target=\"_blank\">press\u003c/a> and a \u003ca href=\"http://www.pbs.org/food/features/2013-james-beard-award-nominees/\" target=\"_blank\">James Beard Award nomination\u003c/a>. The strength of the pilot and its accolades attracted more sponsors to the project, including Annie’s, Applegate, Lundberg Family Farms, and Clif Bar. Chipotle got on board the following January as a presenting sponsor, which allowed the crew to shoot the first season over 84 days, starting in May 2013.\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>Roden, Holbrook, and Greene successfully pitched the series to PBS for distribution—no small feat for a team that had never produced a TV series before, but had raised every penny of financial support by themselves. But that independence, now bolstered by PBS’ level of journalistic credibility and audience reach, has allowed the \u003cem>Food Forward\u003c/em> team to make precisely the show they wanted to make—and the one they want viewers to watch.\u003c/p>\n\u003cp>\u003cem>Food Forward\u003c/em> takes a thematic look at our food system, with each episode focusing on a particular ingredient or component of that system. A problem—say, overfishing, as presented in episode 1 as “Go Fish”—is set up briefly in an animated sequence at the beginning of the show. The rest of the episode delves into solutions through stories of growers and advocates who are making a difference. Episode 1 profiles community-supported fisheries in New England and the sustainable pole-and-line company \u003ca href=\"http://www.americantuna.com/\" target=\"_blank\">American Tuna\u003c/a>, among others, for example. Later episodes explore meat, milk, water, seeds, soil, school lunches, among other topics.\u003c/p>\n\u003cp>The stories of real farmers and other food leaders are what Roden calls the “heart” of \u003cem>Food Forward\u003c/em> and he and the team scoured the country to find people who, aside from their own communities, may mostly be unknown to the public at large. “Michael Pollan is in one episode and Dan Barber is in another one, so we have a few ‘celebrities,’” Holbrook says. “But this very much is about people on the ground, doing the work you’ve never heard of.”\u003c/p>\n\u003cp>And the tone of the series was important, as well. The creators consciously steered clear of the doom-and-gloom approach of a standard food documentary. “While we talk about the problems, we really want to spend time talking to people who are working on solutions. There’s a real positive and upbeat element to the show,” says Holbrook.\u003c/p>\n\u003cp>The show’s producers devised what Roden calls an “80/20 rule,” in which 20 percent of the show would focus on a problem in our food system and the remaining 80 percent would focus on the solutions, as examined through the stories of American food producers. The \u003cem>Food Forward\u003c/em> creators have dubbed them “food rebels.”\u003c/p>\n\u003cp>“In my mind, they’re rebelling against a giant system,” Holbrook says. “These people are trying to create a different reality, food system, business model, whatever you want to call it. These are outsiders. That’s why we don’t hear from them very much—they don’t fit into the industrial food model. They want to take it down or fix it or create a parallel.”\u003c/p>\n\u003cp>One of these “rebels” is Matthew Dillon, director of \u003ca href=\"http://www.seedmatters.org/\" target=\"_blank\">Seed Matters\u003c/a>, who is featured in episode 3, “Seeds of Change.” An initiative of the \u003ca href=\"http://www.clifbarfamilyfoundation.org/Special-Initiatives\" target=\"_blank\">Clif Bar Family Foundation\u003c/a>, Seed Matters works to protect and improve organic seeds. “\u003cem>Food Forward\u003c/em> is an important show for people who want to go beyond the farm-to-table movement, and learn about the edge of innovation in food and farming,” Dillon wrote in a recent e-mail. “My hope is that it ‘puts a face’ on seeds for viewers and helps get them to start thinking about the seed-farm-table connection when they’re at farmers’ markets and at the dinner table.”\u003c/p>\n\u003cp>Episode 5, “Modern Milk,” features Mark McAfee, founder and CEO of \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures Dairy\u003c/a> in Fresno, California. “As a raw-milk producer, I am always searching for ways to educate, reach out, and touch our consumers,” he wrote in an e-mail. “The American dairy industry is in deep change right now, and [\u003cem>Food Forward\u003c/em>] has bravely endeavored to start to tell this story of paradigm shift.”\u003c/p>\n\u003cp>Holbrook says he recognizes that a television show has to first entertain its audience, but he’s hopeful that \u003cem>Food Forward\u003c/em> will educate and inspire people, regardless of their level of understanding of food issues.\u003c/p>\n\u003cp>“If you’re a dedicated foodie and food advocate, I think there’s something for you,” Holbrook says. “If you’ve heard a little bit about problems with our food system and sometimes buy organic, I think there’s something here for you, too. I hope there’s also something for those folks who have no idea. Ultimately, those are the people we want to watch [the show]. We could open their eyes to another way of doing things.”\u003c/p>\n\u003cp>\u003cem>Here’s episode 1 of the first season:\u003c/em>\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe width=\"560\" height=\"403\" src=\"http://video.pbs.org/viralplayer/2365301463\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless>\u003c/iframe>\u003c/div>\n\u003cp>\u003ca href=\"http://video.pbs.org/program/food-forward/\" target=\"_blank\">Watch more \u003cem>Food Forward\u003c/em> episodes\u003c/a> on PBS.org.\u003cbr>\n\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\" target=\"_blank\">\u003cbr>\n\u003cem>Food Forward\u003c/em> TV schedule on KQED\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nStephanie Anderson Witmer is a Pennsylvania-based freelance writer, whose work has appeared in Women's Health, Better Homes and Gardens, USA Today, and DailyParent.com among others. She is also the author of the cookbooks, Killer Pies and Killer Chili. Learn more at \u003ca href=\"http://www.stephanieandersonwitmer.com/\" target=\"_blank\">stephanieandersonwitmer.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/87402/long-awaited-new-series-food-forward-makes-its-debut-on-pbs",
"authors": [
"5583"
],
"categories": [
"bayareabites_13718",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_60",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_9346",
"bayareabites_9347",
"bayareabites_10292"
],
"featImg": "bayareabites_87408",
"label": "bayareabites"
},
"bayareabites_87285": {
"type": "posts",
"id": "bayareabites_87285",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "87285",
"score": null,
"sort": [
1410301586000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1410301586,
"format": "aside",
"disqusTitle": "Tax Breaks May Turn San Francisco's Vacant Lots Into Urban Farms",
"title": "Tax Breaks May Turn San Francisco's Vacant Lots Into Urban Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\" alt=\"Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: Chris Martin/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: \u003ca href=\"https://www.flickr.com/photos/cjmartin/\" target=\"_blank\">Chris Martin/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In San Francisco, there's a new program aimed at property owners who can resist the temptations of the sky-high real estate development market and turn their vacant lots into agricultural oases instead.\u003c/p>\n\u003cp>Many sustainability advocates have applauded the creation of the tax incentive, announced in August. But critics say there is no room in San Francisco to devote space to corn, beans and kale when homes cost millions and rent is at least $2,000 per bedroom in desirable areas.\u003c/p>\n\u003cp>Here's how the tax break works: Property owners who are willing to turn uninhabited land into farms would get that land assessed at the going tax rate for the state's irrigated farmland. According to the U.S. Department of Agriculture, that was about \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Other_Files/201309lndvlscshrnts.pdf\">$12,500 per acre\u003c/a> in 2013.\u003c/p>\n\u003cp>If accepted into the program, the property owner's annual dues to the city would drop from $10,000 or more to roughly $100. But the landowner would have to keep the land as an agricultural operation for at least five years or pay back the balance of the tax reduction, plus interest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To qualify, the farm must also sell or donate produce to local residents, offer school tours or some other educational benefit or serve as a community-run garden space.\u003c/p>\n\u003cp>\"The city legislation requires that there be some sort of public interface,\" says Eli Zigas, an urban agriculture advocate with the San Francisco-based nonprofit \u003ca href=\"http://www.spur.org/blog/2013-10-02/california-s-new-urban-agriculture-property-tax-incentive\">SPUR\u003c/a> who helped develop the ordinance. Zigas feels urban farms can, to a small degree, increase a region's food security. But their primary value is to raise awareness among city slickers otherwise disconnected from food production systems, Zigas says.\u003c/p>\n\u003cp>The city law's author David Chiu, a member of the San Francisco Board of Supervisors, tells The Salt there is currently nowhere near enough garden space in San Francisco to accommodate locals who want to grow their own food. He says the waiting list for some city residents hoping to get their hands into the soil of local community gardens is as long as two years.\u003c/p>\n\u003cp>\"There is enormous demand for this, in every single neighborhood,\" Chiu says, adding that, nonetheless, some public gardens have been lost to development projects. \"So we want to create incentive for property owners to preserve their land by using it for farming.\"\u003c/p>\n\u003cp>San Francisco's ordinance follows passage of a state law, \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB551\">Assembly Bill 551,\u003c/a> in 2013 that gave cities and counties the authority to create tax incentives to start urban farms. While San Francisco is out in front, activists in Los Angeles, Oakland, San Jose, Sacramento and Fresno have all discussed creating similar incentive programs that would foster urban farming and rid their cityscapes of blighted vacant lots, according to Zigas.\u003c/p>\n\u003cp>Nationally, too, interest in urban farming is on the upswing, and many states have passed \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/urban-agriculture-state-legislation.aspx\">laws\u003c/a> to promote city farms. In New Jersey, property used for urban agriculture is exempted from property taxes as long as a nonprofit organization runs the farm.\u003c/p>\n\u003cp>In Utah, urban land may be zoned for agriculture if the lot is between two and five acres.\u003c/p>\n\u003cp>Missouri, Hawaii, Texas and other states have created their own urban farming support programs. In 2010, Cleveland updated its zoning code to permit agriculture on all vacant residentially-zoned lots while creating a \u003ca href=\"http://www.city.cleveland.oh.us/CityofCleveland/Home/Government/CityAgencies/OfficeOfSustainability/LocalFoodsAndSustainableBusiness?_piref34_1123162_34_1122462_1122462.tabstring=Tab1\">grant program\u003c/a> for farmer co-ops and community-supported agriculture.\u003c/p>\n\u003cp>In Maryland, counties and the city of Baltimore may now offer tax credits for land used exclusively for farming. Baltimore officials have drafted a \u003ca href=\"http://legistar.baltimorecitycouncil.com/attachments/12049.pdf\">bill\u003c/a> to take advantage of the state law.\u003c/p>\n\u003cp>Urban farming advocate Megan Wakefield with the Community Law Center in Baltimore says growing crops in the city is important because it revitalizes abandoned lots, allows people to experience cultivation of food and helps foster a sense of community among neighbors.\u003c/p>\n\u003cp>\"From an environmental perspective,\" Wakefield adds, \"urban farming projects throughout the city help reduce the distance food has to travel to get to the consumer and provide pervious ground that helps reduce storm water runoff.\"\u003c/p>\n\u003cp>But in San Francisco, at least, not everyone likes the idea of using valuable real estate to grow food.\u003c/p>\n\u003cp>\"It's not like we have a food shortage in California ... but we certainly have a housing shortage,\" says David Sobel, the executive director of the \u003ca href=\"http://www.sfhdc.org/index.php/contact/index\">San Francisco Housing Development Corporation\u003c/a>, a nonprofit that helps lower-to middle-income people find affordable housing.\u003c/p>\n\u003cp>Sobel says he would like to see initiatives that support rooftop farming or encourage residents to grow backyard gardens. He says lower-income neighborhoods, especially, could benefit from having access to such greenery. \"That could help meet two needs at once, without precluding people from living there,\" he says.\u003c/p>\n\u003cp>Aaron Roland owns a two-lot property in San Francisco's Potrero Hill neighborhood that has been used as a farm for years. While he recognizes there's a housing shortage, he'd like to keep the property the way it is.\u003c/p>\n\u003cp>Thanks to the new tax break, Roland will begin saving about $6,000 per year. (Roland is paying especially low taxes because he bought the property 17 years ago.)\u003c/p>\n\u003cp>\"Is there $6,000 in value to the people of San Francisco in having this land used for agriculture? I think there is,\" says Roland. He estimates he would reap about $2 million if he sold the land for development, rather than use it as a garden.\u003c/p>\n\u003cp>Karen Heisler, owner of the restaurant \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, sources some of her produce from a San Francisco urban farm. She says she supported the state law passed in 2013. Heisler says encouraging temporary gardens does not prevent a house from eventually taking its place on an undeveloped property— it just encourages property owners to do something productive with their land while possibly making development plans. For properties that are unsafe for building due to instability or erosion issues, the city's tax break offers owners an alternative long-term use plan, she says.\u003c/p>\n\u003cp>\"[Assembly Bill] 551 does nothing to impede the development of housing,\" she writes in an email. \"If a developer has a site and resources ready for development, she or he will simply go forward and develop.\"\u003c/p>\n\u003cp>Sobel, though, expects any efforts to replace a beloved community garden with homes will meet with fierce resistance.\u003c/p>\n\u003cp>\"I think a temporary garden could easily become permanent,\" he says. \"I hope people's expectations are shaped around the eventuality that these properties could eventually be developed.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "87285 http://blogs.kqed.org/bayareabites/?p=87285",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1113,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1410455341,
"excerpt": "San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.",
"title": "Tax Breaks May Turn San Francisco's Vacant Lots Into Urban Farms | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tax Breaks May Turn San Francisco's Vacant Lots Into Urban Farms",
"datePublished": "2014-09-09T15:26:26-07:00",
"dateModified": "2014-09-11T10:09:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=347141038&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Tue, 09 Sep 2014 18:00:00 -0400",
"nprLastModifiedDate": "Tue, 09 Sep 2014 18:03:08 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms?ft=3&f=347141038",
"nprStoryId": "347141038",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 09 Sep 2014 18:03:00 -0400",
"path": "/bayareabites/87285/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87286\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/urbanfarm_wide-755060884e1d03ea379ecee4bf274f43ea398929-e1410301498126.jpg\" alt=\"Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: Chris Martin/Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-87286\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urban farmers turning a vacant lot into a garden plot in San Francisco's Hayes Valley. Photo: \u003ca href=\"https://www.flickr.com/photos/cjmartin/\" target=\"_blank\">Chris Martin/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/347141038/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>In San Francisco, there's a new program aimed at property owners who can resist the temptations of the sky-high real estate development market and turn their vacant lots into agricultural oases instead.\u003c/p>\n\u003cp>Many sustainability advocates have applauded the creation of the tax incentive, announced in August. But critics say there is no room in San Francisco to devote space to corn, beans and kale when homes cost millions and rent is at least $2,000 per bedroom in desirable areas.\u003c/p>\n\u003cp>Here's how the tax break works: Property owners who are willing to turn uninhabited land into farms would get that land assessed at the going tax rate for the state's irrigated farmland. According to the U.S. Department of Agriculture, that was about \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Other_Files/201309lndvlscshrnts.pdf\">$12,500 per acre\u003c/a> in 2013.\u003c/p>\n\u003cp>If accepted into the program, the property owner's annual dues to the city would drop from $10,000 or more to roughly $100. But the landowner would have to keep the land as an agricultural operation for at least five years or pay back the balance of the tax reduction, plus interest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To qualify, the farm must also sell or donate produce to local residents, offer school tours or some other educational benefit or serve as a community-run garden space.\u003c/p>\n\u003cp>\"The city legislation requires that there be some sort of public interface,\" says Eli Zigas, an urban agriculture advocate with the San Francisco-based nonprofit \u003ca href=\"http://www.spur.org/blog/2013-10-02/california-s-new-urban-agriculture-property-tax-incentive\">SPUR\u003c/a> who helped develop the ordinance. Zigas feels urban farms can, to a small degree, increase a region's food security. But their primary value is to raise awareness among city slickers otherwise disconnected from food production systems, Zigas says.\u003c/p>\n\u003cp>The city law's author David Chiu, a member of the San Francisco Board of Supervisors, tells The Salt there is currently nowhere near enough garden space in San Francisco to accommodate locals who want to grow their own food. He says the waiting list for some city residents hoping to get their hands into the soil of local community gardens is as long as two years.\u003c/p>\n\u003cp>\"There is enormous demand for this, in every single neighborhood,\" Chiu says, adding that, nonetheless, some public gardens have been lost to development projects. \"So we want to create incentive for property owners to preserve their land by using it for farming.\"\u003c/p>\n\u003cp>San Francisco's ordinance follows passage of a state law, \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201320140AB551\">Assembly Bill 551,\u003c/a> in 2013 that gave cities and counties the authority to create tax incentives to start urban farms. While San Francisco is out in front, activists in Los Angeles, Oakland, San Jose, Sacramento and Fresno have all discussed creating similar incentive programs that would foster urban farming and rid their cityscapes of blighted vacant lots, according to Zigas.\u003c/p>\n\u003cp>Nationally, too, interest in urban farming is on the upswing, and many states have passed \u003ca href=\"http://www.ncsl.org/research/agriculture-and-rural-development/urban-agriculture-state-legislation.aspx\">laws\u003c/a> to promote city farms. In New Jersey, property used for urban agriculture is exempted from property taxes as long as a nonprofit organization runs the farm.\u003c/p>\n\u003cp>In Utah, urban land may be zoned for agriculture if the lot is between two and five acres.\u003c/p>\n\u003cp>Missouri, Hawaii, Texas and other states have created their own urban farming support programs. In 2010, Cleveland updated its zoning code to permit agriculture on all vacant residentially-zoned lots while creating a \u003ca href=\"http://www.city.cleveland.oh.us/CityofCleveland/Home/Government/CityAgencies/OfficeOfSustainability/LocalFoodsAndSustainableBusiness?_piref34_1123162_34_1122462_1122462.tabstring=Tab1\">grant program\u003c/a> for farmer co-ops and community-supported agriculture.\u003c/p>\n\u003cp>In Maryland, counties and the city of Baltimore may now offer tax credits for land used exclusively for farming. Baltimore officials have drafted a \u003ca href=\"http://legistar.baltimorecitycouncil.com/attachments/12049.pdf\">bill\u003c/a> to take advantage of the state law.\u003c/p>\n\u003cp>Urban farming advocate Megan Wakefield with the Community Law Center in Baltimore says growing crops in the city is important because it revitalizes abandoned lots, allows people to experience cultivation of food and helps foster a sense of community among neighbors.\u003c/p>\n\u003cp>\"From an environmental perspective,\" Wakefield adds, \"urban farming projects throughout the city help reduce the distance food has to travel to get to the consumer and provide pervious ground that helps reduce storm water runoff.\"\u003c/p>\n\u003cp>But in San Francisco, at least, not everyone likes the idea of using valuable real estate to grow food.\u003c/p>\n\u003cp>\"It's not like we have a food shortage in California ... but we certainly have a housing shortage,\" says David Sobel, the executive director of the \u003ca href=\"http://www.sfhdc.org/index.php/contact/index\">San Francisco Housing Development Corporation\u003c/a>, a nonprofit that helps lower-to middle-income people find affordable housing.\u003c/p>\n\u003cp>Sobel says he would like to see initiatives that support rooftop farming or encourage residents to grow backyard gardens. He says lower-income neighborhoods, especially, could benefit from having access to such greenery. \"That could help meet two needs at once, without precluding people from living there,\" he says.\u003c/p>\n\u003cp>Aaron Roland owns a two-lot property in San Francisco's Potrero Hill neighborhood that has been used as a farm for years. While he recognizes there's a housing shortage, he'd like to keep the property the way it is.\u003c/p>\n\u003cp>Thanks to the new tax break, Roland will begin saving about $6,000 per year. (Roland is paying especially low taxes because he bought the property 17 years ago.)\u003c/p>\n\u003cp>\"Is there $6,000 in value to the people of San Francisco in having this land used for agriculture? I think there is,\" says Roland. He estimates he would reap about $2 million if he sold the land for development, rather than use it as a garden.\u003c/p>\n\u003cp>Karen Heisler, owner of the restaurant \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, sources some of her produce from a San Francisco urban farm. She says she supported the state law passed in 2013. Heisler says encouraging temporary gardens does not prevent a house from eventually taking its place on an undeveloped property— it just encourages property owners to do something productive with their land while possibly making development plans. For properties that are unsafe for building due to instability or erosion issues, the city's tax break offers owners an alternative long-term use plan, she says.\u003c/p>\n\u003cp>\"[Assembly Bill] 551 does nothing to impede the development of housing,\" she writes in an email. \"If a developer has a site and resources ready for development, she or he will simply go forward and develop.\"\u003c/p>\n\u003cp>Sobel, though, expects any efforts to replace a beloved community garden with homes will meet with fierce resistance.\u003c/p>\n\u003cp>\"I think a temporary garden could easily become permanent,\" he says. \"I hope people's expectations are shaped around the eventuality that these properties could eventually be developed.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/87285/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms",
"authors": [
"byline_bayareabites_87285"
],
"categories": [
"bayareabites_109",
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_13784",
"bayareabites_14745",
"bayareabites_10921",
"bayareabites_11021"
],
"featImg": "bayareabites_87286",
"label": "bayareabites"
},
"bayareabites_86660": {
"type": "posts",
"id": "bayareabites_86660",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86660",
"score": null,
"sort": [
1409068350000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1409068350,
"format": "aside",
"disqusTitle": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
"title": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n",
"disqusIdentifier": "86660 http://blogs.kqed.org/bayareabites/?p=86660",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/26/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 756,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1409068350,
"excerpt": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.",
"title": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ",
"datePublished": "2014-08-26T08:52:30-07:00",
"dateModified": "2014-08-26T08:52:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice",
"status": "publish",
"path": "/bayareabites/86660/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86660/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice",
"authors": [
"5583"
],
"categories": [
"bayareabites_13718",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_13745",
"bayareabites_2608",
"bayareabites_376",
"bayareabites_8984",
"bayareabites_2058",
"bayareabites_1768",
"bayareabites_1956"
],
"featImg": "bayareabites_86663",
"label": "bayareabites"
},
"bayareabites_86652": {
"type": "posts",
"id": "bayareabites_86652",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86652",
"score": null,
"sort": [
1409065567000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1409065567,
"format": "aside",
"disqusTitle": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "86652 http://blogs.kqed.org/bayareabites/?p=86652",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/26/the-greening-of-florida-citrus-means-less-green-in-growers-pockets/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 781,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1409065567,
"excerpt": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called \"greening,\" while consumers face dozens of other choices in the supermarket aisle.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called "greening," while consumers face dozens of other choices in the supermarket aisle.",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"datePublished": "2014-08-26T08:06:07-07:00",
"dateModified": "2014-08-26T08:06:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-greening-of-florida-citrus-means-less-green-in-growers-pockets",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=343211968&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Greg Allen",
"nprStoryDate": "Tue, 26 Aug 2014 03:40:00 -0400",
"nprLastModifiedDate": "Tue, 26 Aug 2014 09:15:47 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets?ft=3&f=343211968",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3?orgId=1&topicId=1053&ft=3&f=343211968",
"nprAudioM3u": "http://api.npr.org/m3u/1343352162-a0a15f.m3u?orgId=1&topicId=1053&ft=3&f=343211968",
"nprStoryId": "343211968",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 26 Aug 2014 09:15:00 -0400",
"path": "/bayareabites/86652/the-greening-of-florida-citrus-means-less-green-in-growers-pockets",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\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>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/86652/the-greening-of-florida-citrus-means-less-green-in-growers-pockets",
"authors": [
"byline_bayareabites_86652"
],
"categories": [
"bayareabites_13306",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_12793",
"bayareabites_73",
"bayareabites_13744",
"bayareabites_14774",
"bayareabites_2613",
"bayareabites_13743",
"bayareabites_511",
"bayareabites_10921"
],
"featImg": "bayareabites_86653",
"label": "bayareabites"
},
"bayareabites_86615": {
"type": "posts",
"id": "bayareabites_86615",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86615",
"score": null,
"sort": [
1408987820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408987820,
"format": "aside",
"disqusTitle": "California Quake Means Big Damage For Napa Valley Wineries ",
"title": "California Quake Means Big Damage For Napa Valley Wineries ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "86615 http://blogs.kqed.org/bayareabites/?p=86615",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/25/california-quake-means-big-damage-for-napa-valley-wineries/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 664,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1408988388,
"excerpt": "It's still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's still too early to tell just how much the magnitude-6.0 quake will cost the region, but it comes after a drought had already made things difficult for wineries.",
"title": "California Quake Means Big Damage For Napa Valley Wineries | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Quake Means Big Damage For Napa Valley Wineries ",
"datePublished": "2014-08-25T10:30:20-07:00",
"dateModified": "2014-08-25T10:39:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-quake-means-big-damage-for-napa-valley-wineries",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=343110579&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eyder Peralta",
"nprStoryDate": "Mon, 25 Aug 2014 08:19:00 -0400",
"nprLastModifiedDate": "Mon, 25 Aug 2014 13:18:08 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries?ft=3&f=343110579",
"nprStoryId": "343110579",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 25 Aug 2014 13:18:00 -0400",
"path": "/bayareabites/86615/california-quake-means-big-damage-for-napa-valley-wineries",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86616\" class=\"wp-caption aligncenter\" style=\"max-width: 5106px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap122434724365_custom-00c92809e5127ef49da704b4e12c195411df489d.jpg\" alt=\"Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP \" width=\"5106\" height=\"3454\" class=\"size-full wp-image-86616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winemaker Tom Montgomery stands in wine and reacts to seeing damage following an earthquake at the B.R. Cohn Winery barrel storage facility on Sunday in Napa Valley. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eyder Peralta, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/25/343110579/california-quake-means-big-damage-for-napa-valley-wineries\" target=\"_blank\">The Two-Way at NPR\u003c/a> (8/25/14)\u003c/p>\n\u003cp>Luckily, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/08/24/342870719/strong-early-morning-quake-rocks-san-francisco-area\">a historic magnitude-6.0 earthquake in California\u003c/a> over the weekend has not resulted in the loss of any human life.\u003c/p>\n\u003cp>The wine country, however, was deeply affected. While it's still too early to tell just how much the quake will cost Napa Valley, what's clear is that some wineries lost some of their most cherished reserves, worth hundreds of thousands of dollars.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cbsnews.com/news/billions-of-dollars-of-wine-rocked-in-california-earthquake/\">CBS News reports\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"David Duncan, president of Silver Oak Vineyards, was worried he lost 'every single barrel.' Instead, he seemingly got off easy; he only lost three barrels, but they were a top-quality vintage.\u003c/p>\n\u003cp>\"Each barrel holds 25 cases of wine, and each case can cost $1,300. So they lost about $100,000 'just in the three barrels,' Duncan said.\u003c/p>\n\u003cp>\"For Duncan, the loss is personal. He saw hundreds of his family's reserve bottles shattered. ...\u003c/p>\n\u003cp>\" 'We actually call it the inner sanctum of the winery,' Duncan said. 'It's very special, unique reference wines, and we don't sell them. And so to lose them ... they are gone forever.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://online.wsj.com/articles/6-0-earthquake-shakes-northern-california-1408882575\">\u003cem>The Wall Street Journal\u003c/em> reports\u003c/a> that the earthquake is the strongest to hit the Bay Area since 1989. One seismologist said the damage caused by the quake could exceed $100 million. Napa County, which felt the greatest effect, contributes about $13 billion to California's economy.\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>\u003ca href=\"http://www.oregonlive.com/today/index.ssf/2014/08/napa_earthquake_delivers_huge.html\">The AP reports\u003c/a> that while Napa produces only 4 percent of California's total wine crop, its wines are the most prestigious.\u003c/p>\n\u003cp>The wire service adds:\u003c/p>\n\u003cblockquote>\n\u003cp>\"B.R. Cohn lost 'as much as 50 percent' of its wine, [Tom Montgomery, a winemaker for the company], said. The winery focuses on high-end, single estate wines that retail between $40 and $100 a bottle.\u003c/p>\n\u003cp>\" 'It's not just good wine we lost, it's our best wine,' he said.\u003c/p>\n\u003cp>\"At \u003ca href=\"http://www.dahlvineyards.com/\">Dahl Vineyards\u003c/a> in Yountville, California, a rack full of wine barrels was teetering and in danger of coming down. One barrel containing $16,000 worth of pinot noir fell and was lost as a result of the quake. The owners were trying to save the rest, removing the barrels with a forklift. Elsewhere in the region, red wine stains were visible outside the doors of a warehouse — indicating there was damage inside. ...\u003c/p>\n\u003cp>\"Even the wine in barrels that wasn't damaged by the quake may have problems, however, because wines aging in barrels are supposed to be kept as still as possible, Montgomery said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In other related news:\u003ca href=\"http://www.mercurynews.com/california/ci_26397859/napa-earthquake-bay-area-major-faults-quiet-after\">\u003cem> The San Jose Mercury News\u003c/em> reports\u003c/a> that California's earthquake early-warning system, which is still being tested, worked. It gave a UC Berkeley lab 10 seconds of warning.\u003c/p>\n\u003cp>The \u003cem>Mercury News\u003c/em> reports:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The successful alert was the biggest test yet in the Bay Area for a type of earthquake early-warning system that's not yet available to the public in the U.S. but already is providing precious seconds of notice before quakes hit in Mexico and Japan.\u003c/p>\n\u003cp>\"The ShakeAlert system — a collaboration between Cal, Caltech, the University of Washington and the U.S. Geological Survey — could one day stop elevators, control utilities and alert motorists of an impending natural disaster. But before it is reliable enough to launch throughout the West Coast, the system needs about $80 million in equipment, software and other seismic infrastructure upgrades.\u003c/p>\n\u003cp>\"So far, despite Gov. Jerry Brown signing a new state law last fall ordering the creation of an early-warning system, the project has received only about $10 million, mostly from a private foundation, said Thomas Heaton, a geophysics professor at the California Institute of Technology. The USGS's earthquake budget is only a fraction of what it was 30 years ago, he said.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/86615/california-quake-means-big-damage-for-napa-valley-wineries",
"authors": [
"byline_bayareabites_86615"
],
"categories": [
"bayareabites_109",
"bayareabites_13306",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_10916",
"bayareabites_60",
"bayareabites_119"
],
"tags": [
"bayareabites_11813",
"bayareabites_3316",
"bayareabites_187",
"bayareabites_13735",
"bayareabites_11465",
"bayareabites_14748"
],
"featImg": "bayareabites_86616",
"label": "bayareabites"
},
"bayareabites_86510": {
"type": "posts",
"id": "bayareabites_86510",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86510",
"score": null,
"sort": [
1408650171000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408650171,
"format": "aside",
"disqusTitle": "California Drought Has Wild Salmon Competing With Almonds For Water",
"title": "California Drought Has Wild Salmon Competing With Almonds For Water",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86532\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\" alt=\"A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/21/14) \u003c/p>\n\u003cp>The ongoing \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/31/336937629/most-of-california-reported-to-be-in-extreme-drought\">California drought\u003c/a> has pitted wild salmon against farmers in a fight for water. While growers of almonds, one of the state's biggest and most lucrative crops, enjoy booming production and skyrocketing sales to China, the fish, it seems, might be left high and dry this summer—and maybe even dead.\u003c/p>\n\u003cp>Thousands of adult king, or Chinook, salmon are now struggling to survive in the Klamath River of northern California, where waters are running dangerously low and warm due to diversion of river flows into the Central Valley, an intensely farmed agricultural area. If more water isn't let into the Klamath River within the coming days, the salmon, which are migrating upstream toward their spawning grounds, could succumb to a disease called gill rot.\u003c/p>\n\u003cfigure id=\"attachment_86512\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\" alt=\"Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\" width=\"1793\" height=\"1195\" class=\"size-full wp-image-86512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\u003c/figcaption>\u003c/figure>\n\u003cp>The disease, which played a role in the 2002 Klamath \u003ca href=\"http://www.fws.gov/arcata/fisheries/reports/technical/Klamath_River_Dieoff_Mortality_Report_AFWO_01_03.pdf\">die-off\u003c/a> of tens of thousands of Chinook, flourishes in warm water and is already creeping through the salmon population. Frankie Myers, a member of the Yurok tribe, a Native American group that lives in the Klamath River basin, tells The Salt about 1,000 salmon have already died this summer in a 100-mile stretch of river. Now, the remaining fish, which cannot survive in water much warmer than 70 degrees, are clustering in dense schools around the mouths of cold tributary streams, seeking relief from the sun-warmed river.\u003c/p>\n\u003cp>Members of local tribes have pleaded with government officials to step in and help by releasing cold water from the federally managed Trinity Lake, a reservoir upstream of the salmon. This would chill the river, stop the disease in its tracks and allow the salmon to continue their spawning migration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is, most of Trinity Lake's water has been promised by government water managers to other users, including cities and industry.\u003c/p>\n\u003cp>On Tuesday, members of Klamath basin tribal groups convened in Sacramento to rally officials to save the Klamath's Chinook salmon. \"For us, salmon is life,\" Chook-Chook Hillman, a 30-year-old tribesman who was at the rally, tells The Salt. \"Without salmon, we'd might as well just pack it up as a people.\" Hillman says the regional director of the U.S. Bureau of Reclamation, which manages much of the state's water, promised in a private meeting that his agency would decide sometime Thursday whether or not to give the Klamath salmon more water.\u003c/p>\n\u003cp>The Klamath River flows into the Pacific Ocean near Oregon and is naturally separated from the interior regions of California by a coastal mountain range. But in the 1960s, the Bureau of Reclamation built an 11-mile tunnel connecting Trinity Lake to the Sacramento River basin to send Klamath-basin water to farmers in the San Joaquin Valley. Today, the arid valley is a major producer of the world's almonds, as well as other nuts and stone fruits, grapes and alfalfa.\u003c/p>\n\u003cp>But the North Coast tribal people question the fairness of a system by which crops hundreds of miles away depend on their river water at the expense of salmon.\u003c/p>\n\u003cp>\"It's not our fault they have orchards to water in the desert, and it's not the fish's fault, either,\" Hillman says. \"We shouldn't have to pay for that.\"\u003c/p>\n\u003cp>While the BOR technically \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">has not allotted any water\u003c/a> to farmers this year due to drought, producers in the valley whose supplies have been cut may still purchase water from others who didn't experience cutbacks. Others may tap into the state's shrinking groundwater reservoirs. One way or another, most fruit orchards receive the water they need each year.\u003c/p>\n\u003cp>Almonds are one of California's most important crops, with 80 percent of the crop now exported (\u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-11/30/content_17142042.htm\">mostly to China\u003c/a>), according to the California Department of Food and Agriculture. From 2004 to 2013, California's almond harvest \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">exploded\u003c/a> from a billion to 2 billion pounds and \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/201406almom.pdf\">record high production\u003c/a> is forecasted for this year, in spite of ongoing drought.\u003c/p>\n\u003cfigure id=\"attachment_86511\" class=\"wp-caption aligncenter\" style=\"max-width: 1605px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\" alt=\"A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\" width=\"1605\" height=\"1070\" class=\"size-full wp-image-86511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Jenny Nicolau with the Almond Board of California says almond growers have learned how to use water more efficiently. In the past two decades, she notes, the almond industry has reduced its water consumption by 33 percent per pound of almonds produced. And while production has increased, the industry's water use has remained about the same for at least a decade. She says agriculture uses less than 50 percent of the state's water.\u003c/p>\n\u003cp>But \u003ca href=\"http://livingwithwaterscarcity.com/\">David Zetland\u003c/a>, a water policy analyst and author, says this is a distortion of facts. He tells The Salt that of all the state's water that is diverted from rivers and reservoirs, 80 percent ultimately lands in fields and orchards.\u003c/p>\n\u003cp>Decades ago, dams built to create reservoirs for agricultural use dented or killed most of California's salmon runs. Relatively healthy runs of Chinook salmon still spawn in the Sacramento and the Klamath rivers, though sustaining them involves a complex life-support system of hatcheries, transporting migrating fish in trucks and boats and constant monitoring of water supplies.\u003c/p>\n\u003cp>As of Aug. 20, the BOR \u003ca href=\"http://www.usbr.gov/mp/cvo/vungvari/wtr_rpt.pdf\">was pumping\u003c/a> about 2,100 cubic feet per second of water from Trinity Lake into the Sacramento River system, leaving just 430 cubic feet per second flowing into the Trinity River, a major tributary of the Klamath. Many of the salmon currently at risk are stranded below the confluence of these two rivers, which means higher releases from Trinity Lake could save them.\u003c/p>\n\u003cp>Janet Sierzputowski, a BOR spokeswoman, says the water currently being diverted from the Trinty-Klamath system is intended to benefit the Sacramento River's own salmon. After all, two of the Sacramento's four distinct salmon runs — the spring Chinook and the winter Chinook — are on the endangered species list.\u003c/p>\n\u003cp>But \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/board-officers/\">Zeke Grader\u003c/a>, a board member of the Golden Gate Salmon Association, an environmental group, says the Bureau's claim is \"nonsense.\" He explains that, by this time of year, the Sacramento's threatened spring run and endangered winter run Chinook are already too far upstream to reap any of the benefits of the cool Trinity Lake water, which flows into the Sacramento downstream of where Grader says the fish are now spawning.\u003c/p>\n\u003cp>\"They're not [transferring Trinity water to the Sacramento] for the salmon,\" he says. \"They're doing it for the almonds.\"\u003c/p>\n\u003cp>In a statement released on Aug. 19, the Bureau of Reclamation's regional director David Murillo said conditions affecting the health of salmon in the Klamath system would be \"monitored on a real-time basis\" and, if necessary, addressed with more water released into the river.\u003c/p>\n\u003cp>But real-time may not be fast enough. That's because it takes three to four days for water to flow from Trinity Lake to the region where the salmon are currently holding, according to Craig Tucker, the Karuk tribe's natural resources advocate.\u003c/p>\n\u003cp>\"They're telling us they'll let water go once they see dead fish,\" Tucker says. \"But once an epidemic starts, it's hard to stop.\"\u003c/p>\n\u003cp>For Myers, the government's reluctance to save the salmon his tribe depends on comes as yet another blow to their embattled traditions.\u003c/p>\n\u003cp>\"Not only are they asking the Native Americans to sacrifice their culture, but we're doing it so we can sell almonds to the Chinese,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "86510 http://blogs.kqed.org/bayareabites/?p=86510",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/21/california-drought-has-wild-salmon-competing-with-almonds-for-water/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1370,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1408661075,
"excerpt": "Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.",
"title": "California Drought Has Wild Salmon Competing With Almonds For Water | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Drought Has Wild Salmon Competing With Almonds For Water",
"datePublished": "2014-08-21T12:42:51-07:00",
"dateModified": "2014-08-21T15:44:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-drought-has-wild-salmon-competing-with-almonds-for-water",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=342167846&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Thu, 21 Aug 2014 12:47:00 -0400",
"nprLastModifiedDate": "Thu, 21 Aug 2014 13:08:20 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water?ft=3&f=342167846",
"nprStoryId": "342167846",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 21 Aug 2014 13:08:00 -0400",
"path": "/bayareabites/86510/california-drought-has-wild-salmon-competing-with-almonds-for-water",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86532\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chinook-salmon.jpg\" alt=\"A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\" width=\"1120\" height=\"746\" class=\"size-full wp-image-86532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A young Chinook salmon, called a smolt, near Vallejo, Calif., on April 24, 2014. North Coast tribes and environmentalists fear that the smolts and Chinooks may not survive this year's low river flows and warm water. Photo: Rich Pedroncelli/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/21/342167846/california-drought-has-wild-salmon-competing-with-almonds-for-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/21/14) \u003c/p>\n\u003cp>The ongoing \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/07/31/336937629/most-of-california-reported-to-be-in-extreme-drought\">California drought\u003c/a> has pitted wild salmon against farmers in a fight for water. While growers of almonds, one of the state's biggest and most lucrative crops, enjoy booming production and skyrocketing sales to China, the fish, it seems, might be left high and dry this summer—and maybe even dead.\u003c/p>\n\u003cp>Thousands of adult king, or Chinook, salmon are now struggling to survive in the Klamath River of northern California, where waters are running dangerously low and warm due to diversion of river flows into the Central Valley, an intensely farmed agricultural area. If more water isn't let into the Klamath River within the coming days, the salmon, which are migrating upstream toward their spawning grounds, could succumb to a disease called gill rot.\u003c/p>\n\u003cfigure id=\"attachment_86512\" class=\"wp-caption aligncenter\" style=\"max-width: 1793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/2014deadfishgillrot-1_slide-982a4844ce702944e5b6297c871329fce650f81c.jpg\" alt=\"Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\" width=\"1793\" height=\"1195\" class=\"size-full wp-image-86512\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gill rot in a dead fish taken from the Klamath River in California on July 23, 2014. Photo: Courtesy of Frankie Myers\u003c/figcaption>\u003c/figure>\n\u003cp>The disease, which played a role in the 2002 Klamath \u003ca href=\"http://www.fws.gov/arcata/fisheries/reports/technical/Klamath_River_Dieoff_Mortality_Report_AFWO_01_03.pdf\">die-off\u003c/a> of tens of thousands of Chinook, flourishes in warm water and is already creeping through the salmon population. Frankie Myers, a member of the Yurok tribe, a Native American group that lives in the Klamath River basin, tells The Salt about 1,000 salmon have already died this summer in a 100-mile stretch of river. Now, the remaining fish, which cannot survive in water much warmer than 70 degrees, are clustering in dense schools around the mouths of cold tributary streams, seeking relief from the sun-warmed river.\u003c/p>\n\u003cp>Members of local tribes have pleaded with government officials to step in and help by releasing cold water from the federally managed Trinity Lake, a reservoir upstream of the salmon. This would chill the river, stop the disease in its tracks and allow the salmon to continue their spawning migration.\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 problem is, most of Trinity Lake's water has been promised by government water managers to other users, including cities and industry.\u003c/p>\n\u003cp>On Tuesday, members of Klamath basin tribal groups convened in Sacramento to rally officials to save the Klamath's Chinook salmon. \"For us, salmon is life,\" Chook-Chook Hillman, a 30-year-old tribesman who was at the rally, tells The Salt. \"Without salmon, we'd might as well just pack it up as a people.\" Hillman says the regional director of the U.S. Bureau of Reclamation, which manages much of the state's water, promised in a private meeting that his agency would decide sometime Thursday whether or not to give the Klamath salmon more water.\u003c/p>\n\u003cp>The Klamath River flows into the Pacific Ocean near Oregon and is naturally separated from the interior regions of California by a coastal mountain range. But in the 1960s, the Bureau of Reclamation built an 11-mile tunnel connecting Trinity Lake to the Sacramento River basin to send Klamath-basin water to farmers in the San Joaquin Valley. Today, the arid valley is a major producer of the world's almonds, as well as other nuts and stone fruits, grapes and alfalfa.\u003c/p>\n\u003cp>But the North Coast tribal people question the fairness of a system by which crops hundreds of miles away depend on their river water at the expense of salmon.\u003c/p>\n\u003cp>\"It's not our fault they have orchards to water in the desert, and it's not the fish's fault, either,\" Hillman says. \"We shouldn't have to pay for that.\"\u003c/p>\n\u003cp>While the BOR technically \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/303726931/fields-and-farm-jobs-dry-up-with-californias-worsening-drought\">has not allotted any water\u003c/a> to farmers this year due to drought, producers in the valley whose supplies have been cut may still purchase water from others who didn't experience cutbacks. Others may tap into the state's shrinking groundwater reservoirs. One way or another, most fruit orchards receive the water they need each year.\u003c/p>\n\u003cp>Almonds are one of California's most important crops, with 80 percent of the crop now exported (\u003ca href=\"http://usa.chinadaily.com.cn/epaper/2013-11/30/content_17142042.htm\">mostly to China\u003c/a>), according to the California Department of Food and Agriculture. From 2004 to 2013, California's almond harvest \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/California_Ag_Statistics/Reports/2012cas-all.pdf\">exploded\u003c/a> from a billion to 2 billion pounds and \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Fruits_and_Nuts/201406almom.pdf\">record high production\u003c/a> is forecasted for this year, in spite of ongoing drought.\u003c/p>\n\u003cfigure id=\"attachment_86511\" class=\"wp-caption aligncenter\" style=\"max-width: 1605px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/almond-orchard_slide-9ead9a5092232c7ae6aee0ff928fb15610c2f9e3.jpg\" alt=\"A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\" width=\"1605\" height=\"1070\" class=\"size-full wp-image-86511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A field of almond trees is reflected in an irrigation canal in Firebaugh, Calif., in the San Joaquin Valley in 2009. The Almond Board of California says that in the past two decades, the industry has reduced its water consumption by 33 percent per pound of almonds produced. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Jenny Nicolau with the Almond Board of California says almond growers have learned how to use water more efficiently. In the past two decades, she notes, the almond industry has reduced its water consumption by 33 percent per pound of almonds produced. And while production has increased, the industry's water use has remained about the same for at least a decade. She says agriculture uses less than 50 percent of the state's water.\u003c/p>\n\u003cp>But \u003ca href=\"http://livingwithwaterscarcity.com/\">David Zetland\u003c/a>, a water policy analyst and author, says this is a distortion of facts. He tells The Salt that of all the state's water that is diverted from rivers and reservoirs, 80 percent ultimately lands in fields and orchards.\u003c/p>\n\u003cp>Decades ago, dams built to create reservoirs for agricultural use dented or killed most of California's salmon runs. Relatively healthy runs of Chinook salmon still spawn in the Sacramento and the Klamath rivers, though sustaining them involves a complex life-support system of hatcheries, transporting migrating fish in trucks and boats and constant monitoring of water supplies.\u003c/p>\n\u003cp>As of Aug. 20, the BOR \u003ca href=\"http://www.usbr.gov/mp/cvo/vungvari/wtr_rpt.pdf\">was pumping\u003c/a> about 2,100 cubic feet per second of water from Trinity Lake into the Sacramento River system, leaving just 430 cubic feet per second flowing into the Trinity River, a major tributary of the Klamath. Many of the salmon currently at risk are stranded below the confluence of these two rivers, which means higher releases from Trinity Lake could save them.\u003c/p>\n\u003cp>Janet Sierzputowski, a BOR spokeswoman, says the water currently being diverted from the Trinty-Klamath system is intended to benefit the Sacramento River's own salmon. After all, two of the Sacramento's four distinct salmon runs — the spring Chinook and the winter Chinook — are on the endangered species list.\u003c/p>\n\u003cp>But \u003ca href=\"http://goldengatesalmonassociation.com/about-ggsa/board-officers/\">Zeke Grader\u003c/a>, a board member of the Golden Gate Salmon Association, an environmental group, says the Bureau's claim is \"nonsense.\" He explains that, by this time of year, the Sacramento's threatened spring run and endangered winter run Chinook are already too far upstream to reap any of the benefits of the cool Trinity Lake water, which flows into the Sacramento downstream of where Grader says the fish are now spawning.\u003c/p>\n\u003cp>\"They're not [transferring Trinity water to the Sacramento] for the salmon,\" he says. \"They're doing it for the almonds.\"\u003c/p>\n\u003cp>In a statement released on Aug. 19, the Bureau of Reclamation's regional director David Murillo said conditions affecting the health of salmon in the Klamath system would be \"monitored on a real-time basis\" and, if necessary, addressed with more water released into the river.\u003c/p>\n\u003cp>But real-time may not be fast enough. That's because it takes three to four days for water to flow from Trinity Lake to the region where the salmon are currently holding, according to Craig Tucker, the Karuk tribe's natural resources advocate.\u003c/p>\n\u003cp>\"They're telling us they'll let water go once they see dead fish,\" Tucker says. \"But once an epidemic starts, it's hard to stop.\"\u003c/p>\n\u003cp>For Myers, the government's reluctance to save the salmon his tribe depends on comes as yet another blow to their embattled traditions.\u003c/p>\n\u003cp>\"Not only are they asking the Native Americans to sacrifice their culture, but we're doing it so we can sell almonds to the Chinese,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/86510/california-drought-has-wild-salmon-competing-with-almonds-for-water",
"authors": [
"byline_bayareabites_86510"
],
"categories": [
"bayareabites_10916",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_10337",
"bayareabites_10489",
"bayareabites_11813",
"bayareabites_13725",
"bayareabites_80",
"bayareabites_10921",
"bayareabites_1344"
],
"featImg": "bayareabites_86532",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=sustainability": {
"isFetching": false,
"latestQuery": {
"from": 252,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 513,
"relation": "eq"
},
"items": [
"bayareabites_88745",
"bayareabites_88380",
"bayareabites_88041",
"bayareabites_87967",
"bayareabites_87808",
"bayareabites_87643",
"bayareabites_87402",
"bayareabites_87285",
"bayareabites_86660",
"bayareabites_86652",
"bayareabites_86615",
"bayareabites_86510"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_sustainability": {
"isLoading": true
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_620": {
"type": "terms",
"id": "bayareabites_620",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "620",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 585,
"slug": "beef",
"isLoading": false,
"link": "/bayareabites/tag/beef"
},
"bayareabites_250": {
"type": "terms",
"id": "bayareabites_250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 215,
"slug": "california",
"isLoading": false,
"link": "/bayareabites/tag/california"
},
"bayareabites_13888": {
"type": "terms",
"id": "bayareabites_13888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "California drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "California drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8362,
"slug": "california-drought",
"isLoading": false,
"link": "/bayareabites/tag/california-drought"
},
"bayareabites_10480": {
"type": "terms",
"id": "bayareabites_10480",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10480",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dairy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dairy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4934,
"slug": "dairy",
"isLoading": false,
"link": "/bayareabites/tag/dairy"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_2143": {
"type": "terms",
"id": "bayareabites_2143",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2143",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farming",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1597,
"slug": "farming",
"isLoading": false,
"link": "/bayareabites/tag/farming"
},
"bayareabites_961": {
"type": "terms",
"id": "bayareabites_961",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "961",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food costs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 873,
"slug": "food-costs",
"isLoading": false,
"link": "/bayareabites/tag/food-costs"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_667": {
"type": "terms",
"id": "bayareabites_667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 632,
"slug": "produce",
"isLoading": false,
"link": "/bayareabites/tag/produce"
},
"bayareabites_1344": {
"type": "terms",
"id": "bayareabites_1344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1295,
"slug": "water",
"isLoading": false,
"link": "/bayareabites/tag/water"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_8845": {
"type": "terms",
"id": "bayareabites_8845",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8845",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dirty girl produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dirty girl produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3298,
"slug": "dirty-girl-produce",
"isLoading": false,
"link": "/bayareabites/tag/dirty-girl-produce"
},
"bayareabites_13864": {
"type": "terms",
"id": "bayareabites_13864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dry-farmed tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dry-farmed tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8338,
"slug": "dry-farmed-tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/dry-farmed-tomatoes"
},
"bayareabites_580": {
"type": "terms",
"id": "bayareabites_580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "june taylor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "june taylor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 545,
"slug": "june-taylor",
"isLoading": false,
"link": "/bayareabites/tag/june-taylor"
},
"bayareabites_4030": {
"type": "terms",
"id": "bayareabites_4030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2542,
"slug": "nopalito",
"isLoading": false,
"link": "/bayareabites/tag/nopalito"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_11003": {
"type": "terms",
"id": "bayareabites_11003",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dumpster diving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dumpster diving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5462,
"slug": "dumpster-diving",
"isLoading": false,
"link": "/bayareabites/tag/dumpster-diving"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_11840": {
"type": "terms",
"id": "bayareabites_11840",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11840",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery stores",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery stores Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6302,
"slug": "grocery-stores",
"isLoading": false,
"link": "/bayareabites/tag/grocery-stores"
},
"bayareabites_11815": {
"type": "terms",
"id": "bayareabites_11815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Harvest Public Media",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Harvest Public Media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6277,
"slug": "harvest-public-media",
"isLoading": false,
"link": "/bayareabites/tag/harvest-public-media"
},
"bayareabites_13665": {
"type": "terms",
"id": "bayareabites_13665",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13665",
"found": true
},
"relationships": {},
"featImg": null,
"name": "landfill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "landfill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8135,
"slug": "landfill",
"isLoading": false,
"link": "/bayareabites/tag/landfill"
},
"bayareabites_13840": {
"type": "terms",
"id": "bayareabites_13840",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13840",
"found": true
},
"relationships": {},
"featImg": null,
"name": "retail food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "retail food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8314,
"slug": "retail-food-waste",
"isLoading": false,
"link": "/bayareabites/tag/retail-food-waste"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_472": {
"type": "terms",
"id": "bayareabites_472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 437,
"slug": "foraging",
"isLoading": false,
"link": "/bayareabites/tag/foraging"
},
"bayareabites_8572": {
"type": "terms",
"id": "bayareabites_8572",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8572",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gleaning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gleaning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3025,
"slug": "gleaning",
"isLoading": false,
"link": "/bayareabites/tag/gleaning"
},
"bayareabites_13833": {
"type": "terms",
"id": "bayareabites_13833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Maximus Thaler",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Maximus Thaler Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8307,
"slug": "maximus-thaler",
"isLoading": false,
"link": "/bayareabites/tag/maximus-thaler"
},
"bayareabites_13834": {
"type": "terms",
"id": "bayareabites_13834",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13834",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Gleaners' Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Gleaners' Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8308,
"slug": "the-gleaners-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/the-gleaners-kitchen"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_13098": {
"type": "terms",
"id": "bayareabites_13098",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13098",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deforestation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deforestation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7561,
"slug": "deforestation",
"isLoading": false,
"link": "/bayareabites/tag/deforestation"
},
"bayareabites_2889": {
"type": "terms",
"id": "bayareabites_2889",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2889",
"found": true
},
"relationships": {},
"featImg": null,
"name": "donuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "donuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2017,
"slug": "donuts",
"isLoading": false,
"link": "/bayareabites/tag/donuts"
},
"bayareabites_131": {
"type": "terms",
"id": "bayareabites_131",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "131",
"found": true
},
"relationships": {},
"featImg": null,
"name": "doughnuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "doughnuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 95,
"slug": "doughnuts",
"isLoading": false,
"link": "/bayareabites/tag/doughnuts"
},
"bayareabites_13827": {
"type": "terms",
"id": "bayareabites_13827",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13827",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dunkin' Donuts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dunkin' Donuts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8300,
"slug": "dunkin-donuts",
"isLoading": false,
"link": "/bayareabites/tag/dunkin-donuts"
},
"bayareabites_13826": {
"type": "terms",
"id": "bayareabites_13826",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13826",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Krispy Kreme",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Krispy Kreme Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8299,
"slug": "krispy-kreme",
"isLoading": false,
"link": "/bayareabites/tag/krispy-kreme"
},
"bayareabites_11870": {
"type": "terms",
"id": "bayareabites_11870",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11870",
"found": true
},
"relationships": {},
"featImg": null,
"name": "palm oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "palm oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6332,
"slug": "palm-oil",
"isLoading": false,
"link": "/bayareabites/tag/palm-oil"
},
"bayareabites_13825": {
"type": "terms",
"id": "bayareabites_13825",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13825",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rainforest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rainforest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8298,
"slug": "rainforest",
"isLoading": false,
"link": "/bayareabites/tag/rainforest"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_10898": {
"type": "terms",
"id": "bayareabites_10898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Drakes Bay Oyster Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Drakes Bay Oyster Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5356,
"slug": "drakes-bay-oyster-company",
"isLoading": false,
"link": "/bayareabites/tag/drakes-bay-oyster-company"
},
"bayareabites_8932": {
"type": "terms",
"id": "bayareabites_8932",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8932",
"found": true
},
"relationships": {},
"featImg": null,
"name": "environment",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "environment Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3385,
"slug": "environment",
"isLoading": false,
"link": "/bayareabites/tag/environment"
},
"bayareabites_2415": {
"type": "terms",
"id": "bayareabites_2415",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2415",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hog island oyster company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hog island oyster company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1794,
"slug": "hog-island-oyster-company",
"isLoading": false,
"link": "/bayareabites/tag/hog-island-oyster-company"
},
"bayareabites_1021": {
"type": "terms",
"id": "bayareabites_1021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 929,
"slug": "oysters",
"isLoading": false,
"link": "/bayareabites/tag/oysters"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_9346": {
"type": "terms",
"id": "bayareabites_9346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food forward",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food forward Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3800,
"slug": "food-forward",
"isLoading": false,
"link": "/bayareabites/tag/food-forward"
},
"bayareabites_9347": {
"type": "terms",
"id": "bayareabites_9347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greg roden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greg roden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3801,
"slug": "greg-roden",
"isLoading": false,
"link": "/bayareabites/tag/greg-roden"
},
"bayareabites_10292": {
"type": "terms",
"id": "bayareabites_10292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PBS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PBS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4746,
"slug": "pbs",
"isLoading": false,
"link": "/bayareabites/tag/pbs"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_13784": {
"type": "terms",
"id": "bayareabites_13784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "affordable housing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "affordable housing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8257,
"slug": "affordable-housing",
"isLoading": false,
"link": "/bayareabites/tag/affordable-housing"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_11021": {
"type": "terms",
"id": "bayareabites_11021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5480,
"slug": "urban-gardens",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardens"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_13745": {
"type": "terms",
"id": "bayareabites_13745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "consumer reports",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "consumer reports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8218,
"slug": "consumer-reports",
"isLoading": false,
"link": "/bayareabites/tag/consumer-reports"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_8984": {
"type": "terms",
"id": "bayareabites_8984",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8984",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mercury",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mercury Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3437,
"slug": "mercury",
"isLoading": false,
"link": "/bayareabites/tag/mercury"
},
"bayareabites_2058": {
"type": "terms",
"id": "bayareabites_2058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pregnancy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pregnancy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1549,
"slug": "pregnancy",
"isLoading": false,
"link": "/bayareabites/tag/pregnancy"
},
"bayareabites_1768": {
"type": "terms",
"id": "bayareabites_1768",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1768",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pregnant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pregnant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1388,
"slug": "pregnant",
"isLoading": false,
"link": "/bayareabites/tag/pregnant"
},
"bayareabites_1956": {
"type": "terms",
"id": "bayareabites_1956",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1956",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tuna",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tuna Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2191,
"slug": "tuna",
"isLoading": false,
"link": "/bayareabites/tag/tuna"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_12793": {
"type": "terms",
"id": "bayareabites_12793",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12793",
"found": true
},
"relationships": {},
"featImg": null,
"name": "citrus greening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "citrus greening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7256,
"slug": "citrus-greening",
"isLoading": false,
"link": "/bayareabites/tag/citrus-greening"
},
"bayareabites_73": {
"type": "terms",
"id": "bayareabites_73",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "73",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Florida",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Florida Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 37,
"slug": "florida",
"isLoading": false,
"link": "/bayareabites/tag/florida"
},
"bayareabites_13744": {
"type": "terms",
"id": "bayareabites_13744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8216,
"slug": "greening",
"isLoading": false,
"link": "/bayareabites/tag/greening"
},
"bayareabites_14774": {
"type": "terms",
"id": "bayareabites_14774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3737,
"slug": "juice",
"isLoading": false,
"link": "/bayareabites/tag/juice"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_13743": {
"type": "terms",
"id": "bayareabites_13743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "orange juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "orange juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8215,
"slug": "orange-juice",
"isLoading": false,
"link": "/bayareabites/tag/orange-juice"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_3316": {
"type": "terms",
"id": "bayareabites_3316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "earthquake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "earthquake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2238,
"slug": "earthquake",
"isLoading": false,
"link": "/bayareabites/tag/earthquake"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_13735": {
"type": "terms",
"id": "bayareabites_13735",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13735",
"found": true
},
"relationships": {},
"featImg": null,
"name": "napa earthquake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "napa earthquake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8207,
"slug": "napa-earthquake",
"isLoading": false,
"link": "/bayareabites/tag/napa-earthquake"
},
"bayareabites_11465": {
"type": "terms",
"id": "bayareabites_11465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the two-way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the two-way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5926,
"slug": "the-two-way",
"isLoading": false,
"link": "/bayareabites/tag/the-two-way"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_10337": {
"type": "terms",
"id": "bayareabites_10337",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10337",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Central Valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Central Valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4791,
"slug": "central-valley",
"isLoading": false,
"link": "/bayareabites/tag/central-valley"
},
"bayareabites_10489": {
"type": "terms",
"id": "bayareabites_10489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chinook salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chinook salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4943,
"slug": "chinook-salmon",
"isLoading": false,
"link": "/bayareabites/tag/chinook-salmon"
},
"bayareabites_13725": {
"type": "terms",
"id": "bayareabites_13725",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13725",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Klamath River",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Klamath River Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8197,
"slug": "klamath-river",
"isLoading": false,
"link": "/bayareabites/tag/klamath-river"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
