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"content": "\u003cdiv class=\"single-video\">\u003c/div>\n\u003cfigure id=\"attachment_77104\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/AaronWeber.jpg\">\u003cimg class=\"size-thumbnail wp-image-77104\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/AaronWeber-190x190.jpg\" alt=\"Aaron Weber, Della Fattoria\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aaron Weber, Della Fattoria\u003c/figcaption>\u003c/figure>\n\u003cp>What's the difference between whole wheat and white bread? This new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\" rel=\"noopener\">Lexicon of Sustainability\u003c/a>'s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\" rel=\"noopener\">Douglas Gayeton\u003c/a> explores the differences between breads, their nutrients, and varying origins. Featured are David Bauer of \u003ca href=\"http://www.farmandsparrow.com/\" target=\"_blank\" rel=\"noopener\">Farm and Sparrow Bakery\u003c/a> in Asheville, North Carolina and Aaron Weber of Petaluma's \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>, a family business founded by his parents Edmund and Kathleen in the late 90s.\u003c/p>\n\u003cp>And the \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\" rel=\"noopener\">David Brower Center\u003c/a> in Berkeley is hosting a \u003ca href=\"http://www.brownpapertickets.com/event/552888\" target=\"_blank\" rel=\"noopener\">free afternoon event\u003c/a> on March 1 in conjunction with its ongoing \"Lexicon of Sustainability\" informational artworks exhibit. There will be a whole host of family activities, including a seed swap, an opportunity to talk to grain and urban gardening experts, whole-grain pizza and musical sing-a-longs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX155_KNOWYOURBAKER.jpg\">\u003cimg class=\"alignnone size-full wp-image-77103\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEX155_KNOWYOURBAKER.jpg\" alt=\"Della Fattoria\" width=\"1611\" height=\"977\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Real Food, Real Movies: The Contest",
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"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"excerpt": "From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Why Farmers Can Prevent Global Warming Just as Well as Vegetarians",
"title": "Why Farmers Can Prevent Global Warming Just as Well as Vegetarians",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \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",
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"excerpt": "A study argues that if we want to cut emissions from meat production, we should help farmers produce more meat with less land. Farmers also need incentives not to cut down forests to graze animals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78565\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/450198019-e4f96fa97e6a7c634b3114ac24d646f349ae1e36.jpg\" alt=\"Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78565\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle graze at a Brazilian Agricultural Research experimental farm in Planaltina in Goias state. To reduce emissions from deforestation, the Brazilian government is experimenting with grazing on integrated forest and pasture lands. Photo: Evaristo Sa/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/24/282117840/why-farmers-can-prevent-global-warming-better-than-vegetarians\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/25/2014)\u003c/p>\n\u003cp>We Americans are \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">heavy consumers\u003c/a> of meat, and we're increasingly reminded that eating less of it will shrink our carbon footprint. Growing the crops to feed all those animals releases lots of greenhouse gases.\u003c/p>\n\u003cp>But a new study argues that eating less meat isn't a very practical climate-protection recipe for developing countries, where demand for meat is rising most quickly. The study's authors say there's a better path: Help farmers produce livestock more efficiently, reducing the incentive to snap up new land to graze their animals.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.pnas.org/cgi/doi/10.1073/pnas.1308044111\">analysis\u003c/a>, which appeared Monday in the \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> starts with the stark reality of rising demand for animal products: It's projected to double by 2050. And given that the livestock industry is already responsible for 12 percent of global greenhouse gas emissions (from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">feeding, raising and transporting\u003c/a> animals), that means it's poised to generate a whole lot more.\u003c/p>\n\u003cp>Can that big increase be avoided? According to the researchers, who hail from agricultural and ecological research institutions around the world, it can. And the key, paradoxically, is to get animals to eat more grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's why. A whopping 30 percent of the globe's land area already is used, one way or another, to raise livestock. The key is to prevent that area from expanding as countries like China, India and Brazil ramp up their meat production. Converting more land for animals can create a lot of new emissions. For example, significant emissions \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2012/11/27/166024046/brazil-claims-success-in-protecting-amazon-rainforest\">have come\u003c/a> from turning forests or savannahs in Brazil into grazing areas and into fields devoted to growing crops for feed.\u003c/p>\n\u003cp>But according to the researchers, a lot of animals in the poorest corners of the world still eat only grass. This way of producing meat isn't a very efficient use of land, and in the long run, these animals actually emit more greenhouse gases, per pound of meat produced, than an animal raised in an industrial facility on grain.\u003c/p>\n\u003cp>\"If we're able to develop policies to become more efficient producers of these products, we can continue to meet demand while reducing emissions,\" \u003ca href=\"http://www.nrel.colostate.edu/conant-lab/\">Rich Conant\u003c/a>, an ecosystem ecologist at the Natural Resource Ecology Laboratory at Colorado State University and a co-author of the study, tells The Salt. \"We already know there are lots of things producers can do on the farm, and there's a lot of research going on how they can more effectively manage the herd, to how they can get more meat from the animals, to how they manage the waste.\"\u003c/p>\n\u003cp>In fact, the researchers argue that a global tax on meat production for its greenhouse emissions would be misguided. It could make meat too expensive for the poorest people who really need it for nutrition. Instead, the researchers advocate policies that try to limit land-use change by making farmers more productive.\u003c/p>\n\u003cp>So what does this mean for consumers who want to buy the most environmentally sound meat? According to Conant, over the next couple of years we should get a much better idea of how to compare the efficiency of livestock producers and choose accordingly.\u003c/p>\n\u003cp>\u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO, and another of the study's authors, says Brazil has started a certification scheme for meat coming from the Amazon to ensure that it does not come from deforested land. \"This seems to be working,\" Herrero tells us in an email.\u003c/p>\n\u003cp>\"I think there should be tax breaks or incentives (payments for ecosystems services) for farmers to use their land in ways that produce food sustainably,\" he adds. \"These mechanisms are more efficient than taxing the products we should consume less of.\"\u003c/p>\n\u003cp>And \u003ca href=\"http://www.ucsusa.org/about/staff/staff/doug-boucher.html\">Doug Boucher\u003c/a>, who directs climate research and analysis at the Union of Concerned Scientists, says consumers in rich countries where overconsumption of red meat in particular is linked to health epidemics like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/18/hot-dogs-bacon-and-red-meat-tied-to-increased-diabetes-risk/\">diabetes\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">cancer\u003c/a> still need to think about cutting back.\u003c/p>\n\u003cp>\"We are already consuming at a level that's harmful to us, and so we might as well shift over to chicken and pork, eggs and milk because they also have much lower greenhouse gas emissions than beef,\" says Boucher. His \u003ca href=\"http://www.nature.com/nclimate/journal/v4/n1/full/nclimate2081.html\">paper\u003c/a>, published in \u003cem>Nature Climate Change\u003c/em> in December, showed that ruminant livestock — including sheep, goats, buffaloes and, most important, cattle — produce significantly more greenhouse gas emissions than poultry, pork or plants.\u003c/p>\n\u003cp>\"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts,\" Boucher says. \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>",
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"disqusTitle": "How Tracing the Oil in Your Pop-Tarts May Help Save Rain Forests",
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"content": "\u003cfigure id=\"attachment_78498\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\" alt=\"An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/2/2014)\u003c/p>\n\u003cp>If you think a small shareholder can't get the attention of the multibillion-dollar palm oil industry, think again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/lucia-von-reusner/35/834/577\">Lucia von Reusner\u003c/a> lives half a world away from the palm oil plantations in Southeast Asia that have become notorious for environmental, labor and human rights abuses.\u003c/p>\n\u003cp>So, how did she nudge for change? She couldn't tell palm oil plantations in Indonesia to clean up their act. But, as a Kellogg shareholder, she figured out how to put pressure on the company to use \u003cem>its\u003c/em> leverage to push for change.\u003c/p>\n\u003cp>Palm oil, of course, is the fat that lubricates so many of our packaged snacks today, from Pop-Tarts and Eggo waffles to soaps and other personal products. And global demand for palm oil has grown quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The clear-cutting of precious forests in countries like Indonesia and Malaysia to grow the oil palm trees has been \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-and-forests.html\">well-documented\u003c/a>. More recently, an investigation by \u003ca href=\"http://www.businessweek.com/articles/2013-07-18/indonesias-palm-oil-industry-rife-with-human-rights-abuses\">BloombergBusinessweek\u003c/a> into human rights abuses on Indonesian palm oil plantations and an \u003ca href=\"http://humanityunited.org/pdfs/Modern_Slavery_in_the_Palm_Oil_Industry.pdf\">Accenture analysis\u003c/a> that described the use of child labor have raised more awareness about other unsavory realities in the industry.\u003c/p>\n\u003cp>Von Reusner, who works as 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>, saw an opportunity to do something about it.\u003c/p>\n\u003cp>She got on an earnings conference call in August 2013 with the CEO of Kellogg and asked this question:\u003c/p>\n\u003cp>\"As a company publicly committed to sustainability, how will Kellogg ensure that the Kellogg brand is not associated with illegal deforestation?\"\u003c/p>\n\u003cp>One of Kellogg's main suppliers of palm oil, \u003ca href=\"http://www.wilmar-international.com/\">Wilmar\u003c/a>, has, in the past, been ranked among least sustainable companies in the world by \u003ca href=\"http://www.newsweek.com/2012/10/22/newsweek-green-rankings-2012-u-s-500-list.html\">Newsweek's green rankings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78497\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\" alt=\"Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Von Reusner's questioning garnered lots of attention and \u003ca href=\"http://mobile.bloomberg.com/news/2013-08-01/kellogg-ceo-challenged-on-rain-forest-harm-during-earnings-call.html\">was picked up\u003c/a> by Bloomberg News. And she filed a shareholder proposal aimed at getting Kellogg to make changes.\u003c/p>\n\u003cp>Now, keep in mind her mutual fund is a tiny investor in Kellogg. (Kellogg has $21 billion in publicly traded shares. Green Century owns about $180,000 worth.) But von Reusner didn't see this as an obstacle.\u003c/p>\n\u003cp>\"As a shareholder in Kellogg, Green Century has a direct voice that management was obligated to respond to,\" von Reusner tells us.\u003c/p>\n\u003cp>The chief sustainability officer at Kellogg, Diane Holdorf, says that even before this shareholder petition was filed, the company was already at work drafting a new policy on palm oil.\u003c/p>\n\u003cp>And this month, Kellogg released a new global commitment to work with palm oil suppliers to buy oil that is fully traceable to its source.\u003c/p>\n\u003cp>In a \u003ca href=\"http://newsroom.kelloggcompany.com/2014-02-14-Kellogg-Announces-Global-Commitment-To-Fully-Traceable-Sourcing-Of-Palm-Oil\">press release\u003c/a>, the company wrote, \"Kellogg is working through its supply chain — from suppliers to processors to growers — to ensure that palm oil it uses is sourced from plantations that uphold the company's commitment to protect forests and peat lands, as well as human and community rights. \"\u003c/p>\n\u003cp>Kellogg had already made substantial efforts to engage with its suppliers to change how it sources palm oil. And the company has been procuring oil produced to standards set by the \u003ca href=\"http://www.rspo.org/\">Roundtable on Sustainable Palm Oil\u003c/a>.\u003c/p>\n\u003cp>But it seems that von Reusner's actions may have been a nudge to the industry to go yet a step further. And there has been a chorus of voices joining her. For instance, multiple groups had been \u003ca href=\"http://www.forestheroes.org/\">leaning on\u003c/a> Kellogg to end its partnerships with supplier Wilmar.\u003c/p>\n\u003cp>Then, in December of last year, Wilmar \u003ca href=\"http://www.wilmar-international.com/sustainability/\">announced\u003c/a> a No Deforestation, No Exploitation policy, which advocates like von Reusner and Forest Heroes consider a big victory.\u003c/p>\n\u003cp>So if Kellogg and Wilmar are stepping up to make this new commitment, who's next? As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174140241/can-dunkin-donuts-really-turn-its-palm-oil-green\">reported\u003c/a>, Dunkin' Donuts made changes after New York State Comptroller Thomas DiNapoli, who oversees the state's public pension fund, made a stink.\u003c/p>\n\u003cp>The folks at the Rainforest Action Network have a \u003ca href=\":%20http:/conflictpalmoil.org\">campaign\u003c/a> targeting 20 snack-food-makers to make changes in the way they source palm oil.\u003c/p>\n\u003cp>Now, lots of advocates say the commitment made by Kellogg is encouraging.\u003c/p>\n\u003cp>\"It's a very hopeful sign,\" says Laurel Sutherlin of the Rainforest Action Network. \"But it's too early to say, 'Problem solved.' \"\u003c/p>\n\u003cp>Sutherlin says it's important to keep pressuring companies to act on the commitments they're making. \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78498\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/180200907_wide-b1f809fbe160ba8d8eaa5c875cf56190e2c73bfc.jpg\" alt=\"An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\" width=\"1673\" height=\"940\" class=\"size-full wp-image-78498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An access road is constructed in a peatland forest being cleared for a palm oil plantation on Indonesia's Sumatra island in 2013. Photo: Chaideer Mahyuddin/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/2/2014)\u003c/p>\n\u003cp>If you think a small shareholder can't get the attention of the multibillion-dollar palm oil industry, think again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/lucia-von-reusner/35/834/577\">Lucia von Reusner\u003c/a> lives half a world away from the palm oil plantations in Southeast Asia that have become notorious for environmental, labor and human rights abuses.\u003c/p>\n\u003cp>So, how did she nudge for change? She couldn't tell palm oil plantations in Indonesia to clean up their act. But, as a Kellogg shareholder, she figured out how to put pressure on the company to use \u003cem>its\u003c/em> leverage to push for change.\u003c/p>\n\u003cp>Palm oil, of course, is the fat that lubricates so many of our packaged snacks today, from Pop-Tarts and Eggo waffles to soaps and other personal products. And global demand for palm oil has grown quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The clear-cutting of precious forests in countries like Indonesia and Malaysia to grow the oil palm trees has been \u003ca href=\"http://www.ucsusa.org/global_warming/solutions/stop-deforestation/palm-oil-and-forests.html\">well-documented\u003c/a>. More recently, an investigation by \u003ca href=\"http://www.businessweek.com/articles/2013-07-18/indonesias-palm-oil-industry-rife-with-human-rights-abuses\">BloombergBusinessweek\u003c/a> into human rights abuses on Indonesian palm oil plantations and an \u003ca href=\"http://humanityunited.org/pdfs/Modern_Slavery_in_the_Palm_Oil_Industry.pdf\">Accenture analysis\u003c/a> that described the use of child labor have raised more awareness about other unsavory realities in the industry.\u003c/p>\n\u003cp>Von Reusner, who works as 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>, saw an opportunity to do something about it.\u003c/p>\n\u003cp>She got on an earnings conference call in August 2013 with the CEO of Kellogg and asked this question:\u003c/p>\n\u003cp>\"As a company publicly committed to sustainability, how will Kellogg ensure that the Kellogg brand is not associated with illegal deforestation?\"\u003c/p>\n\u003cp>One of Kellogg's main suppliers of palm oil, \u003ca href=\"http://www.wilmar-international.com/\">Wilmar\u003c/a>, has, in the past, been ranked among least sustainable companies in the world by \u003ca href=\"http://www.newsweek.com/2012/10/22/newsweek-green-rankings-2012-u-s-500-list.html\">Newsweek's green rankings\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78497\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/470367019-fb3fa6b5e62a9021d9c715d1ece38398c955bebc.jpg\" alt=\"Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-78497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kellogg, maker of Pop-Tarts, announced Feb. 14 that it will buy palm oil — an ingredient in Pop-Tarts — only from companies that don't destroy rain forests where palm trees are grown. Photo: Andrew Burton/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Von Reusner's questioning garnered lots of attention and \u003ca href=\"http://mobile.bloomberg.com/news/2013-08-01/kellogg-ceo-challenged-on-rain-forest-harm-during-earnings-call.html\">was picked up\u003c/a> by Bloomberg News. And she filed a shareholder proposal aimed at getting Kellogg to make changes.\u003c/p>\n\u003cp>Now, keep in mind her mutual fund is a tiny investor in Kellogg. (Kellogg has $21 billion in publicly traded shares. Green Century owns about $180,000 worth.) But von Reusner didn't see this as an obstacle.\u003c/p>\n\u003cp>\"As a shareholder in Kellogg, Green Century has a direct voice that management was obligated to respond to,\" von Reusner tells us.\u003c/p>\n\u003cp>The chief sustainability officer at Kellogg, Diane Holdorf, says that even before this shareholder petition was filed, the company was already at work drafting a new policy on palm oil.\u003c/p>\n\u003cp>And this month, Kellogg released a new global commitment to work with palm oil suppliers to buy oil that is fully traceable to its source.\u003c/p>\n\u003cp>In a \u003ca href=\"http://newsroom.kelloggcompany.com/2014-02-14-Kellogg-Announces-Global-Commitment-To-Fully-Traceable-Sourcing-Of-Palm-Oil\">press release\u003c/a>, the company wrote, \"Kellogg is working through its supply chain — from suppliers to processors to growers — to ensure that palm oil it uses is sourced from plantations that uphold the company's commitment to protect forests and peat lands, as well as human and community rights. \"\u003c/p>\n\u003cp>Kellogg had already made substantial efforts to engage with its suppliers to change how it sources palm oil. And the company has been procuring oil produced to standards set by the \u003ca href=\"http://www.rspo.org/\">Roundtable on Sustainable Palm Oil\u003c/a>.\u003c/p>\n\u003cp>But it seems that von Reusner's actions may have been a nudge to the industry to go yet a step further. And there has been a chorus of voices joining her. For instance, multiple groups had been \u003ca href=\"http://www.forestheroes.org/\">leaning on\u003c/a> Kellogg to end its partnerships with supplier Wilmar.\u003c/p>\n\u003cp>Then, in December of last year, Wilmar \u003ca href=\"http://www.wilmar-international.com/sustainability/\">announced\u003c/a> a No Deforestation, No Exploitation policy, which advocates like von Reusner and Forest Heroes consider a big victory.\u003c/p>\n\u003cp>So if Kellogg and Wilmar are stepping up to make this new commitment, who's next? As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174140241/can-dunkin-donuts-really-turn-its-palm-oil-green\">reported\u003c/a>, Dunkin' Donuts made changes after New York State Comptroller Thomas DiNapoli, who oversees the state's public pension fund, made a stink.\u003c/p>\n\u003cp>The folks at the Rainforest Action Network have a \u003ca href=\":%20http:/conflictpalmoil.org\">campaign\u003c/a> targeting 20 snack-food-makers to make changes in the way they source palm oil.\u003c/p>\n\u003cp>Now, lots of advocates say the commitment made by Kellogg is encouraging.\u003c/p>\n\u003cp>\"It's a very hopeful sign,\" says Laurel Sutherlin of the Rainforest Action Network. \"But it's too early to say, 'Problem solved.' \"\u003c/p>\n\u003cp>Sutherlin says it's important to keep pressuring companies to act on the commitments they're making. \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>",
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"disqusTitle": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
"title": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
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"content": "\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \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",
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"excerpt": "Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.",
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"description": "Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv>\u003ciframe src=\"http://video.pbs.org/viralplayer/2365168370\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" width=\"560\" height=\"403\">\u003c/iframe>\u003c/div>\n\u003cp>In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers \u003ca href=\"http://science.kqed.org/quest/video/fighting-food-waste/\" target=\"_blank\">never gets eaten\u003c/a>. But cooperative associations of organic food producers like \u003ca href=\"http://www.marinorganic.org/\" target=\"_blank\">Marin Organic\u003c/a> based in Point Reyes Station are striving to cut down on food waste. They organize \u003ca href=\"http://www.marinorganic.org/food-justice/\" target=\"_blank\">volunteer-driven events\u003c/a> for individuals to glean, or gather up leftover crops from local farms, that can be donated to food banks, school lunch programs and other non-profits. Learn more about gleaning and other efforts to combat food waste in this new video from the \u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">Lexicon of Sustainability\u003c/a> project and filmmaker \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Douglas Gayeton\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\">\u003cimg class=\"alignnone size-full wp-image-77111\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/LEXISHORT13-FoodWaste_roughcut_09-4.jpg\" alt=\"Organic Gleaning Team\" width=\"1673\" height=\"941\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>All images, artwork and video by Douglas Gayeton\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cfigure id=\"attachment_78354\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ap298912867717-copy_wide-b846d5e790cbac3d42e60ca4055045e96e483416.jpg\" alt=\"Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\" width=\"1672\" height=\"940\" class=\"size-full wp-image-78354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chardonnay grapes are picked in the Stelling Vineyard at Far Niente winery Wednesday morning, Aug. 28, 2013 in Oakville, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_california_toasts_2013s_record_wine_grape_harvest.mp3?orgId=1&topicId=1053&ft=3&f=278952357\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952357/california-toasts-2013s-record-wine-grape-harvest\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>California may be stricken by \u003ca href=\"http://ww2.kqed.org/news/2014/01/16/california-drought-update-governor-jerry-brown-declaring-drought-emergency\">drought\u003c/a>, but this month it's also celebrating a record wine grape harvest for 2013.\u003c/p>\n\u003cp>\u003ca href=\"http://www.winebusiness.com/company/management.cfm\">Cyril Penn\u003c/a>, editor of Wine Business Monthly, tells \u003cem>Morning Edition\u003c/em> that the state's \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/California/Publications/Grape_Crush/Reports/\">preliminary crush report\u003c/a> says 4.23 million tons of wine grapes were crushed in 2013, an increase of 5 percent over the 4.02 million tons crushed in 2012.\u003c/p>\n\u003cp>One of the reasons for California's second bumper crop in a row is that growers have been planting more grapes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There was the old adage that the less quantity the greater the quality, but as there's been more demand for grapes, the myth about quality and quantity is not there anymore,\" says Penn.\u003c/p>\n\u003cp>The record harvest also benefited from good weather for grape growing in recent years. In places like Napa Valley, there is still water enough water underground to keep the vineyards thriving despite the drought.\u003c/p>\n\u003cp>But Penn says that luck might not hold much longer. The severe drought is likely to force growers top make some tough choices.\u003c/p>\n\u003cp>\"There are some grape growers that are making contingency plans for if they don't have enough water which blocks of grapes will they water and which ones won't they water,\" says Penn. \"Fortunately grapes use relatively little water compared to a lot of other crops.\"\u003c/p>\n\u003cp>For now, wine lovers can raise a glass. The record harvest will produce more wine, likely meaning California wine will cost less. \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>",
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"disqusTitle": "Old London Air Raid Shelter Becomes Vegetable Farm",
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"content": "\u003cfigure id=\"attachment_78333\" class=\"wp-caption alignleft\" style=\"max-width: 1192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/underground_02-copy_wide-7dcaf8290c4b2debacea94f1e1c86b9ed3d9b848.jpg\" alt=\"Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\" width=\"1192\" height=\"670\" class=\"size-full wp-image-78333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zero Carbon Food is growing leafy greens, herbs and microgreens in a World War II bomb shelter in London. Photo: Zero Carbon Food\u003c/figcaption>\u003c/figure>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/18/278952319/old-london-air-raid-shelter-becomes-vegetable-farm\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140218_me_long-empty_air_raid_shelter_in_london_becomes_vegetable_farm.mp3\"] \u003c/p>\n\u003cp>During World War II, Londoners would descend spiral staircases into tunnels to escape German bombs. Now one of those long, empty air raid shelters is filled with fresh greens.\u003c/p>\n\u003cp>Ten stories underground, businessman \u003ca href=\"http://www.linkedin.com/profile/view?id=27054914&authType=OPENLINK&authToken=YGCF&locale=en_US&srchid=76442731392738183343&srchindex=2&srchtotal=9&trk=vsrp_people_res_name&trkInfo=VSRPsearchId%3A76442731392738183343%2CVSRPtargetId%3A27054914%2CVSRPcmpt%3Aprimary\">Steven Dring\u003c/a> and his partner Richard Ballard have turned the tunnel into a vegetable farm, called \u003ca href=\"http://www.zerocarbonfood.co.uk/\">Zero Carbon Food\u003c/a>. They're backed by two-star Michelin chef \u003ca href=\"http://www.le-gavroche.co.uk/\">Michel Roux Jr.\u003c/a>, who's helping to ensure that they're growing only the tastiest of vegetables.\u003c/p>\n\u003cp>According to Dring, this former bomb shelter is a surprisingly good place to grow food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's a nice sort of warm duvet of insulation for growing produce down there,\" Dring tells \u003cem>Morning Edition's\u003c/em> Renee Montagne.\u003c/p>\n\u003cp>So how's it set up?\u003c/p>\n\u003cp>Here's how Dring describes it: \"If you just imagine a bench with ... a mat on it, and then we just sew the seeds onto that mat. And then underneath the lights, the roots grow into the mat that's in the tray, and then every 12 hours, water waters the mat again, and under the light it grows, so no soil is required.\"\u003c/p>\n\u003cp>Sunlight, of course, doesn't reach that far underground. So Dring and Ballard use LED lights as a substitute. Dring says LED lights have evolved so much that you can pick and choose elements of the light spectrum to get light that's identical to the sun.\u003c/p>\n\u003cp>Those lights require energy, but to ensure the project truly is \"zero carbon,\" the energy comes from a company that gets all of its energy from wind and solar.\u003c/p>\n\u003cp>As for what's under cultivation way down there, Dring says they've got arugula, lettuce and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microherbs\u003c/a> like coriander, mustard leaf and tatsoi.\u003c/p>\n\u003cp>One day, they might also grow tomatoes, which Dring assures would be very tasty, despite the fact that they're hydroponic.\u003c/p>\n\u003cp>Chef Roux's \"palate is pretty damn good,\" says Dring. \"Selling a homogenous, sort of tasteless tomato is certainly not part of our plans.\"\u003c/p>\n\u003cp>Besides a commitment to good flavor, Dring says he's hopeful the venture will succeed because it also can reach consumers far more quickly than vegetables grown on a farm outside London.\u003c/p>\n\u003cp>\"Obviously as soon as you cut product, it starts to degrade in flavor,\" says Dring. \"We can get it to the market in from field to fork, in four to eight hours. Usually it travels 72 hours, maybe four or five days. That's what's really interesting to our customers and wholesalers — that's what's turning them on.\"\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",
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"excerpt": "In a former bomb shelter beneath the streets of London, Zero Carbon Food is growing leafy greens, herbs and microgreens. And, believe it or not, this dark, dank underground farm is an energy efficient way to grow fresh produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's a nice sort of warm duvet of insulation for growing produce down there,\" Dring tells \u003cem>Morning Edition's\u003c/em> Renee Montagne.\u003c/p>\n\u003cp>So how's it set up?\u003c/p>\n\u003cp>Here's how Dring describes it: \"If you just imagine a bench with ... a mat on it, and then we just sew the seeds onto that mat. And then underneath the lights, the roots grow into the mat that's in the tray, and then every 12 hours, water waters the mat again, and under the light it grows, so no soil is required.\"\u003c/p>\n\u003cp>Sunlight, of course, doesn't reach that far underground. So Dring and Ballard use LED lights as a substitute. Dring says LED lights have evolved so much that you can pick and choose elements of the light spectrum to get light that's identical to the sun.\u003c/p>\n\u003cp>Those lights require energy, but to ensure the project truly is \"zero carbon,\" the energy comes from a company that gets all of its energy from wind and solar.\u003c/p>\n\u003cp>As for what's under cultivation way down there, Dring says they've got arugula, lettuce and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/29/160274163/introducing-microgreens-younger-and-maybe-more-nutritious-vegetables\">microherbs\u003c/a> like coriander, mustard leaf and tatsoi.\u003c/p>\n\u003cp>One day, they might also grow tomatoes, which Dring assures would be very tasty, despite the fact that they're hydroponic.\u003c/p>\n\u003cp>Chef Roux's \"palate is pretty damn good,\" says Dring. \"Selling a homogenous, sort of tasteless tomato is certainly not part of our plans.\"\u003c/p>\n\u003cp>Besides a commitment to good flavor, Dring says he's hopeful the venture will succeed because it also can reach consumers far more quickly than vegetables grown on a farm outside London.\u003c/p>\n\u003cp>\"Obviously as soon as you cut product, it starts to degrade in flavor,\" says Dring. \"We can get it to the market in from field to fork, in four to eight hours. Usually it travels 72 hours, maybe four or five days. That's what's really interesting to our customers and wholesalers — that's what's turning them on.\"\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>",
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"disqusTitle": "Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb",
"title": "Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77751\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700.jpg\">\u003cimg class=\"size-large wp-image-77751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700-682x1024.jpg\" alt=\"Neil Gottlieb in front of the Three Twins production factory in Petaluma Photo courtesy of Three Twins\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb in front of the Three Twins production factory in Petaluma\u003cbr>Photo courtesy of Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a> ice cream is a local business that’s been around since 2005. The company makes organic products and has four scoop shops in Northern California including a recently reopened one in the Haight. I enjoy their ice cream sandwiches, pints and scoops because the flavors are interesting and refreshing. There's an altruistic approach to this company--from fundraisers for Hurricane Katrina victims to donating to land conservation via \u003ca href=\"http://onepercentfortheplanet.org/\">1% for the Planet\u003c/a>. Equally interesting and totally fun is the fact that Founder Neil Gottlieb and sometimes his staff wear the catchiest outfits to industry events. To add to the fun, Gottlieb launched a Sergio Romo flavor last September -- \"\u003ca href=\"http://ww2.kqed.org/news/2013/06/12/sergio-romo-ice-cream/\">Sergio Romo's Mexican Chocolate\u003c/a>\"--a cheeky reference to the baseball star wearing an \"I Just Look Illegal\" t-shirt to much controversy. The flavor's tagline claims: \"It only tastes illegal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\">\u003cimg class=\"aligncenter size-full wp-image-78003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\" alt=\"Three Twins Sergio Romo's Mexican Chocolate - It Only Tastes Illegal\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Gottlieb is a Cornell University grad and decided to strike out on his own in the ice cream industry rather than attend business school. He went with a loan from his parents, a dedicated duo that have been seen selling Three Twins at farmers’ markets. Although his family helped with the hard work of starting up the business, the operation is exclusively Neil’s.\u003c/p>\n\u003cp>The first storefront for Three Twins was in San Rafael, and there are now other shops in San Francisco, Napa and Larkspur. There’s also a much larger production site housing an ice cream factory in Petaluma's dairy belt. With an eye toward sustainability, the company is able to partner with nearby farms that provide milk and cream and are within a 17-mile radius.\u003c/p>\n\u003cp>Three Twins is available in many Bay Area restaurants, and has national distribution in Whole Foods Market, The Fresh Market and other independent grocers. To find out more, Bay Area Bites recently caught up with Gottlieb. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_77990\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\">\u003cimg class=\"size-full wp-image-77990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\" alt=\"Three Twins scoops of organic ice cream Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Twins scoops of organic ice cream\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start making ice cream?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> I had never actually made ice cream before deciding to start an ice cream company. But, I decided to set forth building the next great American ice cream brand, so I started making ice cream at home, then took a commercial ice cream making class, which lasted two days and was terrifying. Almost every ice cream involved something out of a little brown bottle. It was like chemistry class without the Bunsen burners. When I actually opened up the business in 2005, I had only made a couple dozen batches of ice cream, so most of my learning was hands on.\u003c/p>\n\u003cfigure id=\"attachment_77989\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\">\u003cimg class=\"size-full wp-image-77989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\" alt=\"Lemon cookie ice cream production at the Three Twins factory Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon cookie ice cream production at the Three Twins factory\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes: Dad’s cardamom, lemon cookie, chocolate orange confetti, strawberry Je Ne Sais Quoi and so on?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> They are developed in-house. It's not actually that hard to make great ice cream if you use good ingredients and leave out the crap. Inspiration comes from all realms -- from the spice rack, favorite flavor combinations, and making flavors organic for the first time that were previously only available in conventional ice cream, like our Sea Salted Caramel. Or, in the case of Sergio Romo's Mexican Chocolate with the tagline \"it only tastes illegal,\" the inspiration came from his infamous t-shirt.\u003c/p>\n\u003cfigure id=\"attachment_78008\" class=\"wp-caption aligncenter\" style=\"max-width: 615px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\">\u003cimg class=\"size-full wp-image-78008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\" alt=\"Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\" width=\"615\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on re-opening in the Haight. That process took over two years after a fire shuttered operations. What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> It was a full 833 days. The process was reminiscent of one long trip to the dentist. Without Novocain. But, we are thrilled to be reopened and back in the neighborhood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You offer ice cream sandwiches at the Haight shop and pints of Sergio Romo’s Mexican chocolate. What are your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> My favorite flavor at the Haight shop is the Pliny the Elder around the corner at \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I am very proud of what we're doing: bringing inconceivably delicious organic ice cream to the world at a reasonable price and giving back at the same time through our land conservation initiative, \u003ca href=\"http://threetwinsicecream.com/icecreamforacres\">Ice Cream for Acres\u003c/a>. Also, Cookies & Cream or one of our Fair Trade ice cream sandwiches with Chocolate Chip Cookies and Vanilla Ice Cream are some of my favorites.\u003c/p>\n\u003cfigure id=\"attachment_77998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\">\u003cimg class=\"size-full wp-image-77998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\" alt=\"Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You often make a splash at events like the Fancy Food Show by wearing a crazy costume. Where are the costumes stored? Did you dress up a lot as a kid? (Or not at all… and this is a way of making up for that?)\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> Crazy is subjective. I believe that a little dose of personal branding can go a long way, especially when your mug and signature are imprinted on millions of ice cream containers each year. So, if it means that I show a little of what my momma gave me or sport custom ice cream cone pants in order to help build the brand, why not? Plus, nothing will ever be as potentially damning to future political aspirations as what I wore to run Bay to Breakers one year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Three Twins Ice Cream\u003c/strong>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/threetwins\" target=\"_blank\">@threetwins \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/threetwinsicecream?ref=br_tf\" target=\"_blank\">Three Twins\u003c/a>\u003c/p>\n\n",
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"excerpt": "Three Twins Ice Cream started in the Bay Area and is growing: there's a recently re-opened scoop shop in the Haight, and flavors like Sergio Romo's Mexican chocolate (\"it only tastes illegal\"). Mary Ladd talks to Founding Twin Neal Gottlieb, who is a character for wearing eye catching outfits to industry events, and his products and dedication to giving back are the real deal.",
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"title": "Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77751\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700.jpg\">\u003cimg class=\"size-large wp-image-77751\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/NeilGottlieb700-682x1024.jpg\" alt=\"Neil Gottlieb in front of the Three Twins production factory in Petaluma Photo courtesy of Three Twins\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb in front of the Three Twins production factory in Petaluma\u003cbr>Photo courtesy of Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a> ice cream is a local business that’s been around since 2005. The company makes organic products and has four scoop shops in Northern California including a recently reopened one in the Haight. I enjoy their ice cream sandwiches, pints and scoops because the flavors are interesting and refreshing. There's an altruistic approach to this company--from fundraisers for Hurricane Katrina victims to donating to land conservation via \u003ca href=\"http://onepercentfortheplanet.org/\">1% for the Planet\u003c/a>. Equally interesting and totally fun is the fact that Founder Neil Gottlieb and sometimes his staff wear the catchiest outfits to industry events. To add to the fun, Gottlieb launched a Sergio Romo flavor last September -- \"\u003ca href=\"http://ww2.kqed.org/news/2013/06/12/sergio-romo-ice-cream/\">Sergio Romo's Mexican Chocolate\u003c/a>\"--a cheeky reference to the baseball star wearing an \"I Just Look Illegal\" t-shirt to much controversy. The flavor's tagline claims: \"It only tastes illegal.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\">\u003cimg class=\"aligncenter size-full wp-image-78003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Romo-Ice-Cream.png\" alt=\"Three Twins Sergio Romo's Mexican Chocolate - It Only Tastes Illegal\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>Gottlieb is a Cornell University grad and decided to strike out on his own in the ice cream industry rather than attend business school. He went with a loan from his parents, a dedicated duo that have been seen selling Three Twins at farmers’ markets. Although his family helped with the hard work of starting up the business, the operation is exclusively Neil’s.\u003c/p>\n\u003cp>The first storefront for Three Twins was in San Rafael, and there are now other shops in San Francisco, Napa and Larkspur. There’s also a much larger production site housing an ice cream factory in Petaluma's dairy belt. With an eye toward sustainability, the company is able to partner with nearby farms that provide milk and cream and are within a 17-mile radius.\u003c/p>\n\u003cp>Three Twins is available in many Bay Area restaurants, and has national distribution in Whole Foods Market, The Fresh Market and other independent grocers. To find out more, Bay Area Bites recently caught up with Gottlieb. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_77990\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\">\u003cimg class=\"size-full wp-image-77990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Scoops-Three-Twins.jpg\" alt=\"Three Twins scoops of organic ice cream Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three Twins scoops of organic ice cream\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start making ice cream?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> I had never actually made ice cream before deciding to start an ice cream company. But, I decided to set forth building the next great American ice cream brand, so I started making ice cream at home, then took a commercial ice cream making class, which lasted two days and was terrifying. Almost every ice cream involved something out of a little brown bottle. It was like chemistry class without the Bunsen burners. When I actually opened up the business in 2005, I had only made a couple dozen batches of ice cream, so most of my learning was hands on.\u003c/p>\n\u003cfigure id=\"attachment_77989\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\">\u003cimg class=\"size-full wp-image-77989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Lemon-Cookie-Production-at-Factory.jpg\" alt=\"Lemon cookie ice cream production at the Three Twins factory Photo: Three Twins\" width=\"639\" height=\"426\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon cookie ice cream production at the Three Twins factory\u003cbr>Photo: Three Twins\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your recipes: Dad’s cardamom, lemon cookie, chocolate orange confetti, strawberry Je Ne Sais Quoi and so on?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> They are developed in-house. It's not actually that hard to make great ice cream if you use good ingredients and leave out the crap. Inspiration comes from all realms -- from the spice rack, favorite flavor combinations, and making flavors organic for the first time that were previously only available in conventional ice cream, like our Sea Salted Caramel. Or, in the case of Sergio Romo's Mexican Chocolate with the tagline \"it only tastes illegal,\" the inspiration came from his infamous t-shirt.\u003c/p>\n\u003cfigure id=\"attachment_78008\" class=\"wp-caption aligncenter\" style=\"max-width: 615px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\">\u003cimg class=\"size-full wp-image-78008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/SergioRomoLg.gif\" alt=\"Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\" width=\"615\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sergio Romo at 2012 Giants World Series parade in San Francisco. Photo: Michael Marconi\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Congratulations on re-opening in the Haight. That process took over two years after a fire shuttered operations. What was it like?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> It was a full 833 days. The process was reminiscent of one long trip to the dentist. Without Novocain. But, we are thrilled to be reopened and back in the neighborhood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You offer ice cream sandwiches at the Haight shop and pints of Sergio Romo’s Mexican chocolate. What are your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> My favorite flavor at the Haight shop is the Pliny the Elder around the corner at \u003ca href=\"http://www.toronado.com/\">Toronado\u003c/a>. I am very proud of what we're doing: bringing inconceivably delicious organic ice cream to the world at a reasonable price and giving back at the same time through our land conservation initiative, \u003ca href=\"http://threetwinsicecream.com/icecreamforacres\">Ice Cream for Acres\u003c/a>. Also, Cookies & Cream or one of our Fair Trade ice cream sandwiches with Chocolate Chip Cookies and Vanilla Ice Cream are some of my favorites.\u003c/p>\n\u003cfigure id=\"attachment_77998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\">\u003cimg class=\"size-full wp-image-77998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/threetwins600.jpg\" alt=\"Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neil Gottlieb at the 2012 San Francisco Street Food Festival. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You often make a splash at events like the Fancy Food Show by wearing a crazy costume. Where are the costumes stored? Did you dress up a lot as a kid? (Or not at all… and this is a way of making up for that?)\u003c/strong>\u003cbr>\n\u003cstrong>Gottlieb:\u003c/strong> Crazy is subjective. I believe that a little dose of personal branding can go a long way, especially when your mug and signature are imprinted on millions of ice cream containers each year. So, if it means that I show a little of what my momma gave me or sport custom ice cream cone pants in order to help build the brand, why not? Plus, nothing will ever be as potentially damning to future political aspirations as what I wore to run Bay to Breakers one year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Three Twins Ice Cream\u003c/strong>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/threetwins\" target=\"_blank\">@threetwins \u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/threetwinsicecream?ref=br_tf\" target=\"_blank\">Three Twins\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
"title": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n",
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"excerpt": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California Is So Dry, Some Diners Won't Get Water Unless They Ask",
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"content": "\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.",
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"description": "Across the state, towns and cities now see waste in the the full water glasses left on diners' tables. Santa Cruz is one of the first California towns to bar restaurants from serving drinking water unless diners request it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77730\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000008009154medium_wide-e6a1a033cc629d46fef625cbec7f1831a73f9a32-1024x576.jpg\" alt=\"In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\" width=\"1024\" height=\"576\" class=\"size-large wp-image-77730\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In California, some restaurants are changing their policy to only serve water to patrons upon request. Photo: Stockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/05/271997854/california-is-so-dry-some-diners-wont-get-water-unless-they-ask\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>California's drought is getting very serious — so serious that even those water refills you didn't ask for at restaurants are now under scrutiny.\u003c/p>\n\u003cp>\"We have not had this dry a time period in all of California's history since we've been keeping records — that's how bad it is,\" Rep. Jim Costa, D-CA, who represents a district in the Central Valley, told reporters on Tuesday.\u003c/p>\n\u003cp>Across the state, towns and cities are looking for ways to prod businesses and consumers to cut back on water use. Some cities' water-rationing plans are even aiming at restaurants, some of which routinely waste a lot of water every day when they dump out the glasses customers leave on the table.\u003c/p>\n\u003cp>\"The water left on the table seems like such a small thing, but it's something that adds up over time, especially if the restaurant has busers refilling glasses,\" says Angelica Pappas of the California Restaurant Association.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Santa Cruz is one of the first cities \u003ca href=\"http://www.cityofsantacruz.com/index.aspx?page=396\">to bar\u003c/a> restaurants from serving drinking water unless diners request it. The restaurant chain F. McLintocks in San Luis Obispo \u003ca href=\"http://www.nbcnews.com/id/54198987/ns/local_news-san_luis_obispo_ca/t/local-restaurant-cuts-out-automatically-serving-water-guests-offset-drought/\">is voluntarily\u003c/a> doing it, too, KSBY News reports.\u003c/p>\n\u003cp>At the state level, restaurants aren't huge users of water, of course — it's farmers who are the water hogs, guzzling 80 percent of the water in the state. And even inside the restaurant, some 84 percent of the water use happens in the kitchen and the bathroom, \u003ca href=\"http://www.epa.gov/watersense/commercial/docs/factsheets/restaurants_fact_sheet_508.pdf\">according to\u003c/a> the Environmental Protection Agency.\u003c/p>\n\u003cp>But according to \u003ca href=\"http://www.linkedin.com/pub/bruce-mcadams/17/BA9/4A3\">Bruce McAdams\u003c/a>, an assistant professor at the University of Guelph in Canada who studies food and water waste, restaurants could stand to ease off the water glasses in a drought, especially because they haven't traditionally paid much mind to this water they throw out with the uneaten food on people's plates.\u003c/p>\n\u003cp>\"The entire idea of 'auto-items' is a huge generator of waste in North American restaurants, and it is often associated with 'good service,' \" McAdams tells The Salt.\u003c/p>\n\u003cp>Still, during past droughts, some cities have instituted bans on serving water unless patrons ask for it. As \u003cem>The New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2014/02/05/nyregion/little-known-regulation-on-tap-water-in-restaurants-is-set-to-fade-away.html\">reported\u003c/a>, New York City had that regulation since at least 1991, when the city was facing a drought emergency, until it was repealed last month. But, as the paper notes, it has barely been enforced because restaurants have generally sought to sell other beverages rather than supply free tap water.\u003c/p>\n\u003cp>But Pappas says many restaurants in California do serve plenty of water that's never consumed. In these arid times, some are going to stop putting carafes of water on the tables automatically, while others are going to train staff not to refill glasses unless requested, or pour smaller glasses of water, she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How American Food Companies Go GMO-Free In A GMO World",
"title": "How American Food Companies Go GMO-Free In A GMO World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140204_me_how_american_food_companies_go_gmo-free_in_a_gmo_world.mp3\"] \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Many American food companies, responding to consumer demands, are looking for grain that's not genetically modified. It turns out that non-GMO corn and soybeans aren't hard to find. Years ago, grain traders set up a supply chain to deliver non-GMO grain from U.S. farmers to customers in Japan.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77623\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8629-468dd35768d45afd8b5fc16a6702714163845b46.jpg\" alt=\"Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-77623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allen Williams grows corn and soybeans for Clarkson Grain, which has been selling GMO-free grain to Japan for years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">The Salt at NPR Food\u003c/a> (2/4/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/269479079/how-american-food-companies-go-gmo-free-in-a-gmo-world\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Quite possibly, you've noticed some new food labels out there, like \"Not made with genetically modified ingredients\" or \"GMO-free.\" You might have seen them on boxes of \u003ca href=\"http://www.cheerios.com/en/Articles/cheerios-and-gmos#.UvAOhD1dV8E\">Cheerios\u003c/a>, or on \u003ca href=\"http://murrayschicken.com/images/poop/Non-GMO_Chicken_Card_New.pdf\">chicken meat\u003c/a>. If you've shopped at Whole Foods, that retailer \u003ca href=\"http://www.wholefoodsmarket.com/blog/gmo-labeling-coming-whole-foods-market\">says\u003c/a> it now sells more than 3,000 products that have been certified as \"non-GMO.\"\u003c/p>\n\u003cp>But where does non-GMO food come from? After all, 90 percent of America's corn and soybeans are genetically modified, and producers of eggs, milk and meat rely on those crops to feed their animals. Soy oil and corn starch are used throughout the industry. Can big food companies really avoid GMOs?\u003c/p>\n\u003cp>Looking for the answer, I ended up at one of the first links in the non-GMO supply chain: a corn processing facility just north of the small town of Cerro Gordo, in west-central Illinois.\u003c/p>\n\u003cfigure id=\"attachment_77624\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8582-65425013cf64e8b9d0446e5f0c8cada94772adc9-290x217.jpg\" alt=\"A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A robotic arm at Clarkson Grain takes a sample of blue corn to be tested for GMOs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Truckloads of corn arrive here and stop at the \"scale house,\" where they're weighed. A remote-controlled steel probe dives into each load and sucks out some grain for testing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's all standard at any corn handling facility. But at this processing plant, operated by \u003ca href=\"http://www.clarksongrain.com/\">Clarkson Grain\u003c/a>, there's one more test: a quick, five-minute check to see if this corn contains specific proteins that are the signature of genetic modification.\u003c/p>\n\u003cp>Farmers have embraced these novel proteins; they protect a growing cornstalk from some insects, or weedkillers. So, at almost any corn processing facility in America, this test would come up positive.\u003c/p>\n\u003cp>But here, a positive test means rejection; the truck has to turn around and leave.\u003c/p>\n\u003cp>Clarkson Grain only accepts GMO-free grain because that's what its customers want.\u003c/p>\n\u003cp>\"We don't tell people what their values should be. We inquire, and then we do our best to support those values,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, the company's founder.\u003c/p>\n\u003cp>Clarkson has been in the grain business for 40 years. He doesn't seem terribly excited about prices and profits, but he loves to talk about relationships: about the customers and suppliers who've stayed with him for decades, or the telegram of thanks he got, years ago, after his first foreign deal. \"That was the first compliment I had ever received in the grain business in 20 years,\" he recalls. \"Most of us want to make money, but we also want to do something that somebody appreciates.\"\u003c/p>\n\u003cfigure id=\"attachment_77625\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8599-c749a296cc42c882cb30db2fdd4a4ffd5f1e78d7-290x217.jpg\" alt=\"Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77625\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynn Clarkson founded Clarkson Grain, which accepts only non-GMO grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That story, and the story of Lynn Clarkson's company, helps explain how American food companies can, in fact, go GMO-free in a world filled with GMOs.\u003c/p>\n\u003cp>And the story starts years ago, long before any GMOs existed.\u003c/p>\n\u003cp>Lynn Clarkson was a small-town grain dealer looking for new buyers for his corn. He drove to Chicago to talk to food companies, and he realized that they had a problem. \"If you ask food processors anywhere in the world, 90 percent of them will tell you there's too much variation in incoming raw materials,\" he says.\u003c/p>\n\u003cp>The corn that these food processors were buying wasn't consistent. They'd cook it and get widely varying results.\u003c/p>\n\u003cp>Clarkson told them that this problem had a simple cause. They were getting perhaps 30 different genetic types of corn in each shipment.\u003c/p>\n\u003cp>Clarkson also proposed a solution: \"buying a single variety, a single hybrid, delivered at any one time, so you're not mixing different cooking characteristics.\"\u003c/p>\n\u003cp>Clarkson set up a system that allowed him to deliver exactly that. He signed contracts with farmers near his hometown of Cerro Gordo, agreeing to pay them a little extra to supply specific corn hybrids, or particular varieties of soybeans.\u003c/p>\n\u003cp>He delivered this uniform, predictable grain to food companies, first in Chicago and then to those appreciative foreign buyers — in particular, in Japan.\u003c/p>\n\u003cp>When GMOs came on the scene about 20 years ago, it turned out that his Japanese customers didn't want them. Japanese food companies were suspicious of the new technology and didn't want to risk a hostile consumer reaction.\u003c/p>\n\u003cp>So Clarkson tweaked his supply chain to deliver what the Japanese wanted. He made sure his farmers grew varieties that weren't genetically engineered. The non-GMO niche was born.\u003c/p>\n\u003cp>He wasn't the only one doing this. Clarkson shows me, on a wall map, the concentration of farmers who supply the Japanese market. Many are along the Illinois and Ohio rivers, with easy access to ships heading toward Asia.\u003c/p>\n\u003cp>There are thousands of them, and they're now happy to supply customers in the U.S., too.\u003c/p>\n\u003cp>\"U.S. buyers often think that we're starting from scratch\" with non-GMO grain, Clarkson says. \"Well, we're not. We're starting from millions of bushels of demand that are in place and being satisfied on a regular basis for Asian clients.\"\u003c/p>\n\u003cp>Most of these farmers don't have any philosophical objection to genetic engineering. In fact, most of them grow both GMO and non-GMO crops.\u003c/p>\n\u003cp>Allen Williams, who grows grain for Lynn Clarkson, says the choice to grow non-GMO grain simply comes down to money. \"You're just trying to improve your profit,\" he says. \"There's not a lot of ways to do that, if you're growing commodities. This is one way to do that.\"\u003c/p>\n\u003cp>He'll sell his non-GMO grain for 10 percent or 15 percent more than the standard market price. But there are complications. Some of the extra income gets eaten up by extra costs. He'll spend more money on pesticides, for instance, for his non-GMO soybean fields.\u003c/p>\n\u003cp>He also has to make sure the grain he sends to Clarkson Grain doesn't contain any traces of his GMO crops. So when he finishes harvesting one of his GMO fields, he has to spend hours cleaning out his combine.\u003c/p>\n\u003cp>\"You know, time is of the essence during harvest,\" he says. \"So to take time during harvest to clean out equipment and storage locations and transportation equipment is very expensive for a farmer.\"\u003c/p>\n\u003cfigure id=\"attachment_77626\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_85631-48099a9eb9629c29fd26c12e603c62305bf7f6b7-290x217.jpg\" alt=\"A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-77626\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A GMO test kit in use at Clarkson Grain. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Also, because corn pollen blows in the wind, he has to make sure his non-GMO fields of corn are a hundred feet from any GMO corn fields.\u003c/p>\n\u003cp>The separation doesn't always work perfectly. But Lynn Clarkson says the food industry is pragmatic; companies know that they have to tolerate small traces of GMOs. \"It always comes down to: How do you define GMO-free?\" he says. \"What's the tolerance level? If it's zero, we might as well have a drink and part friendly, because we can't do business. We cannot hit a zero standard.\"\u003c/p>\n\u003cp>People just need to know, he says, that in the U.S., \"GMO-free\" means that something contains no more than 0.9 percent GMOs.\u003c/p>\n\u003cp>Demand for non-GMO grain is growing. Lynn Clarkson has told farmers that he'll buy about 25 percent more non-GMO grain next year.\u003c/p>\n\u003cp>At the company's modest offices beside the railroad tracks in the small town of Cerro Gordo, Wyatt Muse is fielding calls and emails. \"We have everything from the home survivalist wanting a 5-gallon bucket for their basement, up to people wanting a Panamax vessel to ship it into East Asia,\" he says.\u003c/p>\n\u003cp>The latest query, sitting on Muse's desk, is from a snack food company in Europe. It wants non-GMO corn. \"We're going to send one container next week, and assuming they like the quality, we would probably be doing a 100 to 120 containers over the next few months,\" he says.\u003c/p>\n\u003cp>In the world of international grain trading, that's still pretty small. But there's a potential development that could transform this small niche market, Clarkson says: a surge in orders for animal feed. A few poultry and egg producers already are going GMO-free; if others do the same, the non-GMO wave could turn into a tsunami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"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",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"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 />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"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",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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": {
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"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"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"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": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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",
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"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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}
},
"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/",
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"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",
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"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": {
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"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",
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