Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit's Future
Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost
Our Favorite Banana May Be Doomed; Can New Varieties Replace It?
Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa
Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect
Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii
Mariangela's Olive Oil Banana Bread Recipe
Black Bean Soup with Bananas
Froyo: How to Make Homemade Frozen Yogurt
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My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED 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FM","link":"/"}},"bayareabites_134460":{"type":"posts","id":"bayareabites_134460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134460","score":null,"sort":[1565976736000]},"guestAuthors":[],"slug":"devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future","title":"Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit's Future","publishDate":1565976736,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_105848' label='More on Tropical Race 4']\u003c/p>\n\u003cp>One of the biggest fears of the fresh fruit industry just came true.\u003c/p>\n\u003cp>A fungal disease that has been destroying banana plantations in Asia has arrived in Latin America.\u003c/p>\n\u003cp>\"For me, the worst moment was [seeing] the first pictures,\" says \u003ca href=\"https://www.keygene.com/news-events/keygenes-tr4-expert-coordinates-diagnostics-on-samples-from-suspected-colombian-banana-farms/\">Fernando Alexander García-Bastidas\u003c/a>, a banana researcher at the Dutch company Keygene, who carried out tests confirming what had happened.\u003c/p>\n\u003cp>Some farmers in Colombia, where García-Bastidas grew up, sent him photos of their banana plants two months ago. The plants were turning yellow and wilting, as if they didn't have water. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>García-Bastidas recognized the symptoms. He'd seen them before, in devastated banana plantations in the Philippines. These are the effects of a fungus called \u003cem>Fusarium\u003c/em>. But the implications were devastating, and García-Bastidas hoped he was wrong.\u003c/p>\n\u003cp>\"I felt this thing in my heart that was like kind of praying for a false positive, or something like that,\" García-Bastidas recalls. \"It was terrible\" — and doubly distressing because it affected his homeland.\u003c/p>\n\u003cp>For the next month, he says, he had trouble sleeping. He flew to Colombia, collected samples of the wilting plants and tested them. The results confirmed his fears. The plants were infected with a variant of \u003cem>Fusarium \u003c/em>fungus called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, or TR4.\u003c/p>\n\u003cp>TR4 \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4#Distribution\">began marching\u003c/a> through the world's banana-growing countries in the 1990s. First detected in Taiwan, it moved to Malaysia and Indonesia, then jumped to China, Australia and the Philippines. It showed up in Mozambique, in Africa, five years ago.\u003c/p>\n\u003cp>People involved in banana production or research have taken extreme measures to prevent it from spreading. When García-Bastidas visits an area where the fungus is present, he'll buy a new pair of shoes before entering another banana-growing region to avoid bringing in a speck of fungus-contaminated soil. The main international conference on banana research no longer takes place in any banana-growing country, to reduce the risk that the fungus might hitch a ride with one of the researchers. \u003c/p>\n\u003cp>Somehow, though, it has now hopped the ocean and arrived in Latin America. García-Bastidas says he expected it would happen someday, but not so quickly. \"It's very difficult to control the spread of this disease,\" he says. \u003c/p>\n\u003cp>The \u003cem>Fusarium \u003c/em>fungus lives in the soil. No one knows how to eradicate it or to treat infected plants. It invades banana plants through their roots and then blocks the vessels that carry water and nutrients, starving the plants. It kills most members of the banana family, including the variety called Cavendish that accounts for the vast majority of bananas traded internationally.\u003c/p>\n\u003cp>Colombian authorities have declared a national emergency and launched efforts to contain the fungus. Banana growers are destroying all banana plants anywhere near a plant that shows symptoms. \u003c/p>\n\u003cp>They may be too late, though. By the time symptoms appear, the fungus has already been present in the soil around that plant for at least a year. During that time, people may have been walking through the farms, perhaps picking up bits of fungus on their shoes and spreading it. \"I hope I'm wrong, but most likely it spread already to other places,\" says García-Bastidas.\u003c/p>\n\u003cp>The only good news may be that the disaster will unfold slowly. It can take years or decades for the fungus to move across entire countries or continents. In Asia, individual farms have been devastated, but many of the affected countries remain major banana producers.\u003c/p>\n\u003cp>Meanwhile, researchers are trying \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/11/462375558/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it\">desperately to find a new kind of banana\u003c/a> that can survive Tropical Race 4.\u003c/p>\n\u003cp>Scientists in Australia have created a fungus-resistant variety using genetic engineering. It's still being tested and would require government approval before it could be grown or sold. \u003c/p>\n\u003cp>Other scientists are looking through nature's storehouse. When García-Bastidas was a graduate student at Wageningen University, in the Netherlands, he tested 300 different members of the banana family. \u003c/p>\n\u003cp>\"Unfortunately, 80% of the [varieties] that I tested were susceptible to TR4,\" he says. \"But there is a little bit of hope with the other ones that were not susceptible.\"\u003c/p>\n\u003cp>None of those fungus-resistant plants are ready to replace the bananas that currently fill supermarket shelves. Most of them are cooking bananas, or plantains. Others are wild bananas with tiny fruit that's inedible; the pods are full of seeds.\u003c/p>\n\u003cp>The hope, however, is that plant breeders can take these plants and cross-pollinate them, mating them with other, more commercially viable bananas, reshuffling the genes to create new varieties that are both delicious and immune to TR4. The company where García-Bastidas now works, \u003ca href=\"https://www.keygene.com/\">Keygene\u003c/a>, is one of the research centers pursuing this goal.\u003c/p>\n\u003cp>Breeding bananas is so complicated that few people have ever tried it. For one thing, it takes bananas with seed-filled fruit, since those seeds represent the new genetic combinations that plant breeders want. Yet those seeds can't appear in the fruit of a commercial variety. \u003c/p>\n\u003cp>García-Bastidas says the task is very difficult. But it is possible. And now it's necessary.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/16/751499719/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"A fungus that has destroyed banana plantations in Asia is now in Latin America. The disease moves slowly, but there's no cure, and it could mean calamity for the continent's banana industry. ","status":"publish","parent":0,"modified":1565976736,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":886},"headData":{"title":"Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit's Future | KQED","description":"A fungus that has destroyed banana plantations in Asia is now in Latin America. The disease moves slowly, but there's no cure, and it could mean calamity for the continent's banana industry. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit's Future","datePublished":"2019-08-16T17:32:16.000Z","dateModified":"2019-08-16T17:32:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134460 https://ww2.kqed.org/bayareabites/?p=134460","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/16/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future/","disqusTitle":"Devastating Banana Fungus Arrives In Colombia, Threatening The Fruit's Future","nprImageCredit":"Jan Sochor","nprByline":"Dan Charles, NPR Food","nprImageAgency":"LatinContent via Getty Images","nprStoryId":"751499719","nprApiLink":"http://api.npr.org/query?id=751499719&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/08/16/751499719/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future?ft=nprml&f=751499719","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Aug 2019 11:48:00 -0400","nprStoryDate":"Fri, 16 Aug 2019 09:39:57 -0400","nprLastModifiedDate":"Fri, 16 Aug 2019 11:48:56 -0400","path":"/bayareabites/134460/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_105848","label":"More on Tropical Race 4 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the biggest fears of the fresh fruit industry just came true.\u003c/p>\n\u003cp>A fungal disease that has been destroying banana plantations in Asia has arrived in Latin America.\u003c/p>\n\u003cp>\"For me, the worst moment was [seeing] the first pictures,\" says \u003ca href=\"https://www.keygene.com/news-events/keygenes-tr4-expert-coordinates-diagnostics-on-samples-from-suspected-colombian-banana-farms/\">Fernando Alexander García-Bastidas\u003c/a>, a banana researcher at the Dutch company Keygene, who carried out tests confirming what had happened.\u003c/p>\n\u003cp>Some farmers in Colombia, where García-Bastidas grew up, sent him photos of their banana plants two months ago. The plants were turning yellow and wilting, as if they didn't have water. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>García-Bastidas recognized the symptoms. He'd seen them before, in devastated banana plantations in the Philippines. These are the effects of a fungus called \u003cem>Fusarium\u003c/em>. But the implications were devastating, and García-Bastidas hoped he was wrong.\u003c/p>\n\u003cp>\"I felt this thing in my heart that was like kind of praying for a false positive, or something like that,\" García-Bastidas recalls. \"It was terrible\" — and doubly distressing because it affected his homeland.\u003c/p>\n\u003cp>For the next month, he says, he had trouble sleeping. He flew to Colombia, collected samples of the wilting plants and tested them. The results confirmed his fears. The plants were infected with a variant of \u003cem>Fusarium \u003c/em>fungus called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, or TR4.\u003c/p>\n\u003cp>TR4 \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4#Distribution\">began marching\u003c/a> through the world's banana-growing countries in the 1990s. First detected in Taiwan, it moved to Malaysia and Indonesia, then jumped to China, Australia and the Philippines. It showed up in Mozambique, in Africa, five years ago.\u003c/p>\n\u003cp>People involved in banana production or research have taken extreme measures to prevent it from spreading. When García-Bastidas visits an area where the fungus is present, he'll buy a new pair of shoes before entering another banana-growing region to avoid bringing in a speck of fungus-contaminated soil. The main international conference on banana research no longer takes place in any banana-growing country, to reduce the risk that the fungus might hitch a ride with one of the researchers. \u003c/p>\n\u003cp>Somehow, though, it has now hopped the ocean and arrived in Latin America. García-Bastidas says he expected it would happen someday, but not so quickly. \"It's very difficult to control the spread of this disease,\" he says. \u003c/p>\n\u003cp>The \u003cem>Fusarium \u003c/em>fungus lives in the soil. No one knows how to eradicate it or to treat infected plants. It invades banana plants through their roots and then blocks the vessels that carry water and nutrients, starving the plants. It kills most members of the banana family, including the variety called Cavendish that accounts for the vast majority of bananas traded internationally.\u003c/p>\n\u003cp>Colombian authorities have declared a national emergency and launched efforts to contain the fungus. Banana growers are destroying all banana plants anywhere near a plant that shows symptoms. \u003c/p>\n\u003cp>They may be too late, though. By the time symptoms appear, the fungus has already been present in the soil around that plant for at least a year. During that time, people may have been walking through the farms, perhaps picking up bits of fungus on their shoes and spreading it. \"I hope I'm wrong, but most likely it spread already to other places,\" says García-Bastidas.\u003c/p>\n\u003cp>The only good news may be that the disaster will unfold slowly. It can take years or decades for the fungus to move across entire countries or continents. In Asia, individual farms have been devastated, but many of the affected countries remain major banana producers.\u003c/p>\n\u003cp>Meanwhile, researchers are trying \u003ca href=\"https://www.npr.org/sections/thesalt/2016/01/11/462375558/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it\">desperately to find a new kind of banana\u003c/a> that can survive Tropical Race 4.\u003c/p>\n\u003cp>Scientists in Australia have created a fungus-resistant variety using genetic engineering. It's still being tested and would require government approval before it could be grown or sold. \u003c/p>\n\u003cp>Other scientists are looking through nature's storehouse. When García-Bastidas was a graduate student at Wageningen University, in the Netherlands, he tested 300 different members of the banana family. \u003c/p>\n\u003cp>\"Unfortunately, 80% of the [varieties] that I tested were susceptible to TR4,\" he says. \"But there is a little bit of hope with the other ones that were not susceptible.\"\u003c/p>\n\u003cp>None of those fungus-resistant plants are ready to replace the bananas that currently fill supermarket shelves. Most of them are cooking bananas, or plantains. Others are wild bananas with tiny fruit that's inedible; the pods are full of seeds.\u003c/p>\n\u003cp>The hope, however, is that plant breeders can take these plants and cross-pollinate them, mating them with other, more commercially viable bananas, reshuffling the genes to create new varieties that are both delicious and immune to TR4. The company where García-Bastidas now works, \u003ca href=\"https://www.keygene.com/\">Keygene\u003c/a>, is one of the research centers pursuing this goal.\u003c/p>\n\u003cp>Breeding bananas is so complicated that few people have ever tried it. For one thing, it takes bananas with seed-filled fruit, since those seeds represent the new genetic combinations that plant breeders want. Yet those seeds can't appear in the fruit of a commercial variety. \u003c/p>\n\u003cp>García-Bastidas says the task is very difficult. But it is possible. And now it's necessary.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/08/16/751499719/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134460/devastating-banana-fungus-arrives-in-colombia-threatening-the-fruits-future","authors":["byline_bayareabites_134460"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_129","bayareabites_2203","bayareabites_16272"],"featImg":"bayareabites_134461","label":"bayareabites"},"bayareabites_117689":{"type":"posts","id":"bayareabites_117689","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117689","score":null,"sort":[1495649988000]},"guestAuthors":[],"slug":"doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost","title":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost","publishDate":1495649988,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.","status":"publish","parent":0,"modified":1495649988,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1095},"headData":{"title":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost | KQED","description":"In the early 20th century, kids with the disease faced severe malnutrition, even death. The banana-based diet doctors came up with seemed to cure them — but led kids back to foods that made them sick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost","datePublished":"2017-05-24T18:19:48.000Z","dateModified":"2017-05-24T18:19:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117689 https://ww2.kqed.org/bayareabites/?p=117689","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/24/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost/","disqusTitle":"Doctors Once Thought Bananas Cured Celiac Disease. They Saved Kids' Lives – At A Cost","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AP","nprStoryId":"529527564","nprApiLink":"http://api.npr.org/query?id=529527564&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/24/529527564/doctors-once-thought-bananas-cured-celiac-disease-it-saved-kids-lives-at-a-cost?ft=nprml&f=529527564","nprRetrievedStory":"1","nprPubDate":"Wed, 24 May 2017 13:46:00 -0400","nprStoryDate":"Wed, 24 May 2017 13:43:00 -0400","nprLastModifiedDate":"Wed, 24 May 2017 13:46:54 -0400","path":"/bayareabites/117689/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The year was 1945, and 2-year-old Lindy Thomson had been given a few weeks to live. She suffered from diarrhea and projectile vomiting, and was so thin and weak, she could no longer walk. Her parents had taken her from doctor to doctor. Finally, one in Buffalo, N.Y. — Dr. Douglas Arnold — offered a most unusual prescription: She was to eat bananas.\u003c/p>\n\u003cp>\"At least seven bananas a day,\" recalls the patient – who now goes by her married name, Lindy Redmond.\u003c/p>\n\u003cp>\"To whom it may concern,\" the doctor wrote on a prescription pad that Lindy still has as a keepsake, Lindy Thomson \"has celiac disease, a nutritional disorder.\"\u003c/p>\n\u003cfigure id=\"attachment_117691\" class=\"wp-caption aligncenter\" style=\"max-width: 639px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg\" alt=\"The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet.\" width=\"639\" height=\"479\" class=\"size-full wp-image-117691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe.jpg 639w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rx-arnold-ee6226f324f31f5d5f3f99f7687955f630907bfe-520x390.jpg 520w\" sizes=\"(max-width: 639px) 100vw, 639px\">\u003cfigcaption class=\"wp-caption-text\">The unusual prescription that Lindy Thomson (now Lindy Redmond) received from Dr. Douglas Arnold when she was 2 to treat her celiac disease: It recommended moving to clean mountain air and following a high-calorie, banana-based diet. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Arnold recommended that Lindy move to the clean mountain air in California and follow a high-calorie, banana-based diet invented by Dr. Sidney Haas in 1924. The diet forbade starches but included numerous daily bananas, along with milk, cottage cheese, meat and vegetables. It was so effective in patients with celiac disease that in the 1930s, the University of Maryland endorsed the diet, according to pediatric gastroenterologist \u003ca href=\"http://www.massgeneral.org/doctors/doctor.aspx?id=19184\">Alessio Fasano,\u003c/a> chair of pediatrics at Harvard Medical School and a specialist in celiac disease.\u003c/p>\n\u003cp>\"At that time, around 30 percent of children with celiac died. Parents were instructed to drop their children off at the hospital for six months,\" says Fasano. If the children survived and thrived on the banana-based diet, the parents could then \"pick them up and take them home.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We now know that celiac is an autoimmune disorder that strikes genetically predisposed people. It's triggered by gluten in grains such as wheat, barley and rye. In the presence of gluten, the immune system of people with celiac disease attacks the small intestine, damaging the precious, fingerlike projections called villi that line it. This damage can lead to malnutrition, as well as a panoply of problems — from gas and bloating to fatigue, anemia, osteoporosis, and an increased risk of certain cancers. The disease is estimated to affect 1 in 100 people worldwide.\u003c/p>\n\u003cfigure id=\"attachment_117692\" class=\"wp-caption alignright\" style=\"max-width: 468px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg\" alt=\"A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't.\" width=\"468\" height=\"624\" class=\"size-full wp-image-117692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lindy-as-kid_vert-644848661eb8e68325758a9449d19d630afc8e1d-375x500.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">A childhood photo of Lindy Redmond, who was told she had two weeks to live before being diagnosed with celiac disease. Doctors treated her with a diet that eliminated starches but included daily bananas, dairy, meat and vegetables. She thought she was cured. Decades later, she found out she wasn't. \u003ccite>(Courtesy of Lindy Redmond)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But in 1924, decades before gluten was discovered to be the culprit, celiac disease was a black box of mystery.\u003c/p>\n\u003cp>\"The diet was unintentionally gluten free and also incredibly high in calories,\" explains Tricia Thompson, founder of \u003ca href=\"https://www.glutenfreewatchdog.org/\">Gluten Free Watchdog\u003c/a>. \"It is incredible what the mothers and fathers did, going down to the docks to meet the ships and buy multiple bananas hanging on branches. So many people were so very grateful to him,\" she says of Haas. \"He saved their lives.\"\u003c/p>\n\u003cp>Haas arrived at his banana diet through an honest error — one that, unfortunately, had serious repercussions for people with celiac disease. In his 1924 paper, he wrote of a town in Puerto Rico where \"dwellers who eat much bread suffer from [celiac] sprue while the farmers who live largely on bananas never.\"\u003c/p>\n\u003cp>Haas skipped over the role of wheat and focused instead on the exotic bananas, which he thought held curative powers. (Not unlike the esteem in which exotic \"superfruits\" such as mangosteen and acai berry are held today). \"Dr. Haas' approach,\" says Fasano, \"was based on the fact that bananas had the best characteristics to counterbalance the purging diarrhea that was the typical clinical presentation of celiac disease at that time.\"\u003c/p>\n\u003cp>Parents and children came to Haas from all over the U.S. He eventually treated over 600 people with celiac disease. One of his \"banana babies\" \u003ca href=\"https://www.glutenfreewatchdog.org/news/banana-baby-a-former-patient-of-dr-sidney-haas-tells-her-story/\">wrote down her memories\u003c/a> for Gluten Free Watchdog's site, recalling how Haas' \"office was filled with children of all ages and many I remember looked like they came from the concentration camps ... with their sunken eyes and swollen stomachs.\" Once on the diet, the children recovered.\u003c/p>\n\u003cp>For a time, belief in the healing properties of the banana was widespread and extended beyond celiac disease. Mothers were told to feed their infants bananas starting at four weeks. And at Johns Hopkins University, a doctor named George Harrop tried a version of the banana diet on people with diabetes and found that it helped them lose weight.\u003c/p>\n\u003cp>\"The public went bananas,\" says Alan Levinovitz, a religion professor at James Madison University in Harrisonburg, Va., and author of\u003cem> \u003c/em>\u003ca href=\"https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063\">\u003cem>The Gluten Lie: And Other Myths About What You Eat.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>But Haas' honest error led to serious consequences. As the children recovered, wheat was reintroduced.\u003c/p>\n\u003cp>\"All my life I have told doctors I had celiac as a child,\" says Lindy Redmond, \"and that I grew out of it. And all my life I have eaten wheat.\" It was only when she was 66 that her doctor gave her a test and took seven intestinal biopsies.\u003c/p>\n\u003cp>\"My intestine was very damaged,\" she reports. \"My doctor said she didn't know if it would ever recover.\"\u003c/p>\n\u003cp>It was then that Redmond wondered about the possible connection between lifelong, untreated celiac disease and her two \u003ca href=\"http://www.reuters.com/article/us-health-celiac-pregnancy-idUSKBN0N72CR20150417\">miscarriages\u003c/a>, frequent bouts of colds and bronchitis, and interminable constipation. Now 74 and off gluten, Redmond says the colds and constipation are gone.\u003c/p>\n\u003cp>It was a Dutch pediatrician, Willem Karel Dicke, who first realized that wheat might be linked to celiac disease. He noticed that in the last few years of World War II, when bread was unavailable in the Netherlands, the mortality rate from celiac disease dropped to zero. In 1952, \u003ca href=\"http://archive.protomag.com/assets/celiac-disease-timeline-a-glutinous-history\">Dicke and his colleagues identified gluten\u003c/a> as the trigger for celiac disease, and the gluten-free diet was born.\u003c/p>\n\u003cp>But Haas railed against the gluten-free diet and went on promoting his banana-based cure, according to Levinovitz.\u003c/p>\n\u003cp>\"Haas saw these miraculous reversals,\" explains Levinovitz, \"and didn't want to give up his status as a trailblazing savior.\"\u003c/p>\n\u003cp>Only the banana diet, Haas claimed, could achieve \"a cure which is permanent.\"\u003c/p>\n\u003cp>As a result, says Levinovitz, celiac disease was taken more seriously in Europe and continued to be \"massively underdiagnosed here in the U.S.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an award-winning science journalist and an author of adult and children's books. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117689/doctors-once-thought-bananas-cured-celiac-disease-they-saved-kids-lives-at-a-cost","authors":["byline_bayareabites_117689"],"categories":["bayareabites_1245","bayareabites_358"],"tags":["bayareabites_2203","bayareabites_10343"],"featImg":"bayareabites_117690","label":"source_bayareabites_117689"},"bayareabites_105848":{"type":"posts","id":"bayareabites_105848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105848","score":null,"sort":[1452555756000]},"guestAuthors":[],"slug":"our-favorite-banana-may-be-doomed-can-new-varieties-replace-it","title":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It?","publishDate":1452555756,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.","status":"publish","parent":0,"modified":1452555756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":928},"headData":{"title":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It? | KQED","description":"The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It?","datePublished":"2016-01-11T23:42:36.000Z","dateModified":"2016-01-11T23:42:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105848 http://ww2.kqed.org/bayareabites/?p=105848","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/11/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it/","disqusTitle":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It?","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Dan Charles/NPR","nprStoryId":"462375558","nprApiLink":"http://api.npr.org/query?id=462375558&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/11/462375558/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it?ft=nprml&f=462375558","nprRetrievedStory":"1","nprPubDate":"Mon, 11 Jan 2016 18:06:00 -0500","nprStoryDate":"Mon, 11 Jan 2016 15:50:00 -0500","nprLastModifiedDate":"Mon, 11 Jan 2016 18:06:57 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3?orgId=1&topicId=1053&d=276&p=2&story=462375558&t=progseg&e=462632159&seg=6&ft=nprml&f=462375558","nprAudioM3u":"http://api.npr.org/m3u/1462698295-ee5ab1.m3u?orgId=1&topicId=1053&d=276&p=2&story=462375558&t=progseg&e=462632159&seg=6&ft=nprml&f=462375558","path":"/bayareabites/105848/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105848/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it","authors":["byline_bayareabites_105848"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2203","bayareabites_15203","bayareabites_178"],"featImg":"bayareabites_105850","label":"bayareabites"},"bayareabites_84702":{"type":"posts","id":"bayareabites_84702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84702","score":null,"sort":[1404854382000]},"guestAuthors":[],"slug":"globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa","title":"Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa","publishDate":1404854382,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\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","blocks":[],"excerpt":"A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of \"biofortified\" crops is prologue, it faces a tough road ahead.","status":"publish","parent":0,"modified":1404854532,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":797},"headData":{"title":"Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa | KQED","description":"A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of "biofortified" crops is prologue, it faces a tough road ahead.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa","datePublished":"2014-07-08T21:19:42.000Z","dateModified":"2014-07-08T21:22:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84702 http://blogs.kqed.org/bayareabites/?p=84702","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/08/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa/","disqusTitle":"Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa","nprByline":"Dan Charles","nprStoryId":"325796731","nprApiLink":"http://api.npr.org/query?id=325796731&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa?ft=3&f=325796731","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Jul 2014 13:23:00 -0400","nprStoryDate":"Tue, 08 Jul 2014 10:34:00 -0400","nprLastModifiedDate":"Tue, 08 Jul 2014 13:23:38 -0400","path":"/bayareabites/84702/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84702/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa","authors":["byline_bayareabites_84702"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_2203","bayareabites_13564","bayareabites_13563","bayareabites_11270","bayareabites_10787","bayareabites_10921","bayareabites_13562","bayareabites_13561"],"featImg":"bayareabites_84705","label":"bayareabites"},"bayareabites_78408":{"type":"posts","id":"bayareabites_78408","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78408","score":null,"sort":[1392910210000]},"guestAuthors":[],"slug":"once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect","title":"Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect","publishDate":1392910210,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78409\" class=\"wp-caption aligncenter\" style=\"max-width: 1675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmain_wide-430ab70b4e81e4977d2f2a1d107063a891bf3b69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmain_wide-430ab70b4e81e4977d2f2a1d107063a891bf3b69.jpg\" alt=\"Bananas can be used in lots of recipes. Photo: iStockphoto\" width=\"1675\" height=\"940\" class=\"size-full wp-image-78409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bananas can be used in lots of recipes. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laura B. Weiss, \u003ca href=\"http://www.npr.org/2014/02/18/279217361/once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pie\">Banana Cream Pie\u003c/a>, \u003ca href=\"#caramelized\">Caramelized Bananas With Nuts And Orange Liqueur\u003c/a>, \u003ca href=\"#smoothie\">Banana Berry Smoothie With Almond Milk\u003c/a> and \u003ca href=\"#pancakes\">Whole-Wheat Blueberry Banana Pancakes\u003c/a>.\u003c/p>\n\u003cp>What's more American than apple pie? It's that familiar yellow-skinned fruit that, well, we all go bananas over.\u003c/p>\n\u003cp>Americans down more bananas than any other fruit — in fact, about 25 pounds a year, according to the Census Bureau. I'm among those legions of banana fans. In fact, I've been a die-hard banana enthusiast since childhood when, afflicted with food allergies, bananas were one of the few fruits I could eat. I still recall my mother standing by the stove, lapping sliced bananas in a pan with a simple but sublime sauce made from honey and butter. As the dish cooked, deeply fragrant caramel and floral notes wafted through our kitchen.\u003c/p>\n\u003cp>Although bananas are creamy, delicious and full of nutrients such as potassium and vitamin B6, the tropical fruit suffers from a persistent image problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The banana is the McDonald's hamburger of fruit,\" \u003ca href=\"http://www.npr.org/2011/08/30/139787380/bananas-the-uncertain-future-of-a-favorite-fruit\">says Dan Koeppel\u003c/a>, author of \u003cem>Banana: The Fate of the Fruit That Changed the World\u003c/em>. \"It's cheap and it's ubiquitous.\"\u003c/p>\n\u003cp>Indeed, most of us take the banana for granted. They're what you slice onto your breakfast cereal. They're the butt of jokes (\"There's \u003ca href=\"http://www.youtube.com/watch?v=EJ1a0ymGCKA\">a banana in my ear\u003c/a>!\"). They're available all year-round — an inexpensive food item that can't seem to match the allure of today's more trendy fruity offerings, such as the pomegranate or the goji berry.\u003c/p>\n\u003cp>But what I like best about the banana — which is a seedless berry, not a fruit, and the up-to-25 foot high \"tree\" is actually a giant herbaceous plant — is its versatility, especially when it comes to cooking. Indeed, there are a lot more things to do with bananas than peeling and eating them.\u003c/p>\n\u003cp>Bake bananas into that old bake-sale standby banana bread, moist and fragrant and studded with nuts and raisins. But don't stop there. Need something to enrich your pancake batter? Fold in some sliced bananas with blueberries or peaches. Or layer them in a cream-laden custard for a decadent banana cream pie. Then there's fritters, where the crunchy exterior plays off the molten bananas within. Swirl them in a blender to make daiquiris, and puree them in your morning smoothie for a dash of richness. (Are bananas fattening? You be the judge: A medium banana has 105 calories, but because of their rich taste and high fiber content, you feel full after eating one.)\u003c/p>\n\u003cp>Bananas play well with savory ingredients, too. Add curry and bananas to chicken, and plain old poultry morphs into a tropical delight, or prepare fish with bananas, a bit of coconut milk and some herbs, a bit of cumin or ginger.\u003c/p>\n\u003cp>It may now seem far-fetched, but the banana was once considered wildly exotic. First cultivated in ancient times in Southeast Asia, bananas arrived in Europe \u003ca href=\"http://cwh.ucsc.edu/bananas/Site/Early%20History%20of%20the%20Banana.html\">in the 15th century\u003c/a>. Until the late 19th century, the sunny yellow fruit was virtually unknown in the U.S. When bananas did arrive, they caused a huge sensation. At the 1876 Centennial Exposition in Philadelphia, the display of towering banana plants was so popular that a guard was posted to keep gawking fairgoers from pulling it apart for souvenirs, writes Virginia Scott Jenkins in \u003cem>Bananas: An American History\u003c/em>.\u003cem> \u003c/em>\u003c/p>\n\u003cp>It wasn't long before bananas — hundreds can hang from a single tree — became cheap and abundant. Their popularity meant that large U.S. growers, such as United Fruit Co., gobbled up land in Central America to expand their plantations to meet the growing demand. During the early 20th century, the U.S. intervened several times in order to support these economic interests. This is when the term \"banana republic\" was coined to describe a corrupt dictatorship whose government was controlled by American growers.\u003c/p>\n\u003cp>Today, Americans mostly know only one variety of bananas — the Cavendish. That's the familiar sweet or dessert banana. But there's also the plantain, or cooking banana, with its higher starch content. Beyond that, more than 1,000 red, blue, even black bananas with varied tastes and textures grow throughout the tropics, from Africa to South America.\u003c/p>\n\u003cp>But the familiar, reliable Cavendish is in trouble. \u003ca href=\"http://www.sciencedaily.com/releases/2013/11/131104092734.htm\">A virulent fungus\u003c/a>, which killed off the Gros Michel, an earlier common banana variety, poses a threat to the worldwide crop. Is there a danger that the banana Americans love could become extinct? It would \"take a long time\" before that happens, says Koeppel, and \"hopefully they'll find a replacement variety.\"\u003c/p>\n\u003cp>When it comes to storing bananas, as just about everyone knows, they typically start out a bit green, then turn a sunny yellow. After a few days, they develop brown spots, but that's when they're perfect for baking or folding into smoothies for dessert or breakfast — and that's my favorite way to give the humble banana its due.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"pie\">\u003c/a>\u003c/p>\n\u003ch3>Banana Cream Pie\u003c/h3>\n\u003cp>\u003cem>This recipe appeared in \u003c/em>Bon Appetit'\u003cem>s February 2003 issue, but it actually hails from McEwen's in Memphis, Tenn., whose banana cream pies are legendary. In this version, I reduced the sugar and increased the bananas for a more banana-y flavor. Though a plain pie crust is traditional, I used a chocolate cookie crumb crust instead. I find the chocolate contrasts nicely with the sweet custard.\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78411\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapie-3992e01975e68ab82f7620eb51e146b231980e1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapie-3992e01975e68ab82f7620eb51e146b231980e1a.jpg\" alt=\"Banana Cream Pie. Photo: Laura B. Weiss/ NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78411\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Cream Pie. Photo: Laura B. Weiss/ NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003cbr> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>35 packaged chocolate cookies (such as chocolate wafers) to make 1 ½ cups crumbs\u003c/p>\n\u003cp>7 tablespoons unsalted butter, melted and cooled slightly\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1/3 cup cornstarch\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1 1/2 cups whipping cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>3 large egg yolks\u003c/p>\n\u003cp>1/2 vanilla bean, split in half lengthwise\u003c/p>\n\u003cp>2 tablespoons (1/4 stick) unsalted butter\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>5 ripe bananas, peeled, cut crosswise into 1/4-inch-thick coins\u003c/p>\n\u003cp>To make the crust, place the cookies, melted butter and salt in the bowl of a food processor fitted with a metal blade. Pulse the crumbs 12 to 14 times until the crumbs are the consistency of cornmeal. If you prefer finer ones, pulse one or two additional times.\u003c/p>\n\u003cp>Pour the crumbs into a 9-inch pie plate. With your fingers, distribute the crumbs evenly around the pie plate. Be sure the crumbs reach all the way up the sides of the pie plate and cover the bottom completely. Press the crumbs down against the plate with the heel of your hand or with an offset spatula.\u003c/p>\n\u003cp>Refrigerate the crust for 1 hour or place it in the freezer for a half-hour covered tightly with plastic wrap. (I like to freeze the crust before filling it with the custard. It makes it firmer and holds the custard better.)\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>Bake the crust for 10 to 15 minutes. Cool the crust completely before filling. (You can wrap and freeze the crust for up to a month.)\u003c/p>\n\u003cp>To make the filling, whisk the sugar, cornstarch and salt in a large saucepan until it is well-combined.\u003c/p>\n\u003cp>Gradually whisk in a small amount of the cream, whisking thoroughly so that there are no lumps, over low heat\u003cem>. \u003c/em>Add the rest of the cream and the whole milk, whisking continuously to avoid lumps. Add the egg yolks and keep whisking. You should wind up with a smooth custard without lumps.\u003c/p>\n\u003cp>With a paring knife, carefully cut the vanilla bean vertically down the center and scrape the seeds onto a plate. Add the vanilla beans and pod to the mixture. Whisk the custard over medium-high heat until the custard thickens and boils. Be careful not to burn the custard. This should take 4 to 5 minutes.\u003c/p>\n\u003cp>Remove the custard from the heat. Remove the vanilla pod. Whisk in the unsalted butter and the vanilla extract. Pour the custard into a large bowl and refrigerate. Let the custard cool completely in the refrigerator. It will thicken in about an hour\u003cem>. \u003c/em>(If it's too thick, thin it with a bit of cream.)\u003c/p>\n\u003cp>When you're ready to assemble the pie, whisk the custard briefly then spread 1 cup of custard over the bottom of the chocolate cookie crust. Top with half of the sliced bananas. Pour 1 cup of the custard over the bananas making sure to cover the fruit completely. Repeat until you have used up all of the custard and bananas. Chill the banana cream pie for 2 hours. Top the pie with whipped cream and decorate the pie with banana slices. Cut the pie into wedges and serve.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"caramelized\">\u003c/a>\u003c/p>\n\u003ch3>Caramelized Bananas With Nuts And Orange Liqueur\u003c/h3>\n\u003cp>\u003cem>This preparation, adapted from \u003ca href=\"http://www.eatingwell.com/recipes/caramelized_bananas.html\">a 2004 \u003c/a>\u003c/em>\u003ca href=\"http://www.eatingwell.com/recipes/caramelized_bananas.html\">Eating Well\u003c/a>\u003cem>\u003ca href=\"http://www.eatingwell.com/recipes/caramelized_bananas.html\"> recipe\u003c/a>\u003c/em>\u003cem>, cooks the bananas quickly so they don't become mushy. The original recipe calls for rum, as do many other sautéed and baked banana recipes. But I prefer orange liqueur for the citrusy notes it brings to the dish. I like the addition of nuts for a bit of crunch.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78410\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananafoster_wide-b070b2978f1fa3965513ddd23926f522c3e22482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananafoster_wide-b070b2978f1fa3965513ddd23926f522c3e22482.jpg\" alt=\"Caramelized Bananas With Nuts And Orange Liqueur. Photo: Laura B. Weiss/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Bananas With Nuts And Orange Liqueur. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 medium firm bananas, peeled\u003c/p>\n\u003cp>4 tablespoons butter\u003c/p>\n\u003cp>4 tablespoons dark brown sugar\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>1/3 cup pecans or walnuts chopped very roughly\u003c/p>\n\u003cp>1/4 cup orange liqueur\u003c/p>\n\u003cp>1/8 teaspoon cinnamon\u003c/p>\n\u003cp>Vanilla ice cream\u003c/p>\n\u003cp>Cut the bananas in half crosswise, then again lengthwise. (This will make them easier to handle while cooking them.) Set the bananas aside.\u003c/p>\n\u003cp>Melt the butter in a medium skillet over medium heat. Add the brown sugar and honey and heat until the mixture just begins to caramelize, about 2 minutes. Saute the nuts for about 2 minutes in the butter-sugar mixture until they are well coated. Remove the nuts from the pan and set aside.\u003c/p>\n\u003cp>Place the banana slices on top of the sauce, flat side facing up. Cook for 1 to 2 minutes or long enough so that the bananas have a nutty brown coating, but not so long that the bananas become mushy.\u003c/p>\n\u003cp>Turn each banana slice carefully with a spatula and cook them cut side down for 1 minute.\u003c/p>\n\u003cp>Remove the bananas from the heat and add the orange liqueur and cinnamon. Place the pan back on the heat. Cook the bananas for about 1 minute longer in the sauce, basting them as they cook.\u003c/p>\n\u003cp>Place the bananas on a serving plate or on dessert plates. Spoon the sauce on top of the bananas. Top with the nuts. Serve immediately with a scoop of vanilla ice cream.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"smoothie\">\u003c/a>\u003c/p>\n\u003ch3>Banana Berry Smoothie With Almond Milk\u003c/h3>\n\u003cp>\u003cem>You can easily use fresh fruit in this recipe, but then you'll want to refrigerate the smoothie to chill it. I use frozen fruit so that I can drink the smoothie right away. With all the vegans and dairy intolerant people in my family, almond milk is my choice, but you could use milk or yogurt as well.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78412\" class=\"wp-caption aligncenter\" style=\"max-width: 1447px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmoothie-535637f6cc40c437c067e978f51bad545154000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmoothie-535637f6cc40c437c067e978f51bad545154000c.jpg\" alt=\"Banana Berry Smoothie With Almond Milk. Photo: Laura B. Weiss/NPR\" width=\"1447\" height=\"1086\" class=\"size-full wp-image-78412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Berry Smoothie With Almond Milk. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 large servings\u003c/em>\u003c/p>\n\u003cp>1 1/2 ripe bananas cut into pieces\u003c/p>\n\u003cp>1 cup frozen strawberries\u003c/p>\n\u003cp>1 cup frozen blueberries\u003c/p>\n\u003cp>1 1/2 cups almond milk, cold\u003c/p>\n\u003cp>1 teaspoon honey\u003c/p>\n\u003cp>1/4 cup orange juice\u003c/p>\n\u003cp>Place the fruit, almond milk, honey and orange juice into the container of a blender and blend until smooth. If you don't drink the smoothie immediately, place it in the refrigerator. If the smoothie becomes too thick, thin it with some additional almond milk.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"pancakes\">\u003c/a>\u003c/p>\n\u003ch3>Whole-Wheat Blueberry Banana Pancakes\u003c/h3>\n\u003cp>\u003cem>This is a combination of many pancake recipes I've tried over the years. The bananas are added to what's otherwise a classic blueberry pancake recipe. You could easily substitute peaches, raspberries or any other fruit for the blueberries and regular or soy milk for all or part of the buttermilk. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78413\" class=\"wp-caption aligncenter\" style=\"max-width: 1447px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapancakes-51786c2001b66d7c9941fd7a37ea339bba04ea3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapancakes-51786c2001b66d7c9941fd7a37ea339bba04ea3c.jpg\" alt=\"Whole Wheat Blueberry Banana Pancakes. Photo: Laura B. Weiss/NPR\" width=\"1447\" height=\"1086\" class=\"size-full wp-image-78413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Wheat Blueberry Banana Pancakes. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>2 cups whole-wheat pastry flour\u003c/p>\n\u003cp>1 teaspoon baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>3/4 cup buttermilk\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>1 tablespoon honey\u003c/p>\n\u003cp>2 tablespoons butter, melted (melt in the microwave)\u003c/p>\n\u003cp>1 to 2 bananas sliced into 1/2-inch coins\u003c/p>\n\u003cp>2 cups blueberries\u003c/p>\n\u003cp>Maple syrup\u003c/p>\n\u003cp>To make the pancake batter, combine the flour, baking powder, baking soda and salt in a large bowl.\u003c/p>\n\u003cp>In another bowl, whisk together the buttermilk, milk, eggs, honey and melted butter. Add to the flour mixture. Stir all the ingredients until they are just combined. Lumps in pancake batter are perfectly fine. If you overmix the batter, the pancakes will be tough.\u003c/p>\n\u003cp>Melt a tablespoon of butter in a large skillet. Using a small ladle or a 1/2 cup measure, pour some batter into the pan. (If the skillet is large enough, you may be able to make as many as 4 small pancakes at a time, but be careful not to crowd them.) Drop four slices of bananas and 4 to 6 blueberries onto each pancake. When the edges have set and bubbles start to appear, flip the pancake with a spatula and cook the other side about 3 minutes. (To keep the pancakes from tearing, try to resist the temptation to flip them more than once.) Repeat this process with the remaining batter.\u003c/p>\n\u003cp>Serve with maple syrup. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Laura B. Weiss' work has appeared in numerous national publications, including \u003cem>The New York Times,\u003c/em> \u003ca href=\"http://www.saveur.com/article/Kitchen/History-New-England-Indian-Pudding\">Saveur\u003c/a>,\u003cem> Travel + Leisure, \u003c/em>and on the Food Network website. She's a contributor to \u003ca href=\"http://designwire.interiordesign.net/events/15485/young-chinese-designers-make-western-debut\">Interior Design\u003c/a>\u003cem>'s\u003c/em>\u003cem> \u003c/em>blog\u003cem> \u003c/em>and\u003cem> \u003c/em>was an editor for the \u003cem>Zagat Long Island Restaurant Guide\u003c/em> \u003cem>2009-2011. \u003c/em>Laura is the author of \u003ca href=\"http://www.amazon.com/Ice-Cream-Global-History-Reaktion/dp/1861897928\">Ice Cream: A Global History\u003c/a>. Follow Laura on Twitter, \u003ca href=\"https://twitter.com/Foodandthings\" target=\"_blank\">@foodandthings\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"They're creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America's No. 1 fruit, with sweet suggestions for breakfast and dessert.","status":"publish","parent":0,"modified":1392873359,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":93,"wordCount":2341},"headData":{"title":"Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect | KQED","description":"They're creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America's No. 1 fruit, with sweet suggestions for breakfast and dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect","datePublished":"2014-02-20T15:30:10.000Z","dateModified":"2014-02-20T05:15:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78408 http://blogs.kqed.org/bayareabites/?p=78408","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/20/once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect/","disqusTitle":"Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect","nprByline":"Laura B. Weiss","nprStoryId":"279217361","nprApiLink":"http://api.npr.org/query?id=279217361&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2014/02/18/279217361/once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect?ft=3&f=279217361","nprRetrievedStory":"1","nprPubDate":"Wed, 19 Feb 2014 09:38:00 -0500","nprStoryDate":"Wed, 19 Feb 2014 09:26:00 -0500","nprLastModifiedDate":"Wed, 19 Feb 2014 09:38:03 -0500","path":"/bayareabites/78408/once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78409\" class=\"wp-caption aligncenter\" style=\"max-width: 1675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmain_wide-430ab70b4e81e4977d2f2a1d107063a891bf3b69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmain_wide-430ab70b4e81e4977d2f2a1d107063a891bf3b69.jpg\" alt=\"Bananas can be used in lots of recipes. Photo: iStockphoto\" width=\"1675\" height=\"940\" class=\"size-full wp-image-78409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bananas can be used in lots of recipes. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laura B. Weiss, \u003ca href=\"http://www.npr.org/2014/02/18/279217361/once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect\" target=\"_blank\">Kitchen Window at NPR Food\u003c/a> (2/19/2014)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#pie\">Banana Cream Pie\u003c/a>, \u003ca href=\"#caramelized\">Caramelized Bananas With Nuts And Orange Liqueur\u003c/a>, \u003ca href=\"#smoothie\">Banana Berry Smoothie With Almond Milk\u003c/a> and \u003ca href=\"#pancakes\">Whole-Wheat Blueberry Banana Pancakes\u003c/a>.\u003c/p>\n\u003cp>What's more American than apple pie? It's that familiar yellow-skinned fruit that, well, we all go bananas over.\u003c/p>\n\u003cp>Americans down more bananas than any other fruit — in fact, about 25 pounds a year, according to the Census Bureau. I'm among those legions of banana fans. In fact, I've been a die-hard banana enthusiast since childhood when, afflicted with food allergies, bananas were one of the few fruits I could eat. I still recall my mother standing by the stove, lapping sliced bananas in a pan with a simple but sublime sauce made from honey and butter. As the dish cooked, deeply fragrant caramel and floral notes wafted through our kitchen.\u003c/p>\n\u003cp>Although bananas are creamy, delicious and full of nutrients such as potassium and vitamin B6, the tropical fruit suffers from a persistent image problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The banana is the McDonald's hamburger of fruit,\" \u003ca href=\"http://www.npr.org/2011/08/30/139787380/bananas-the-uncertain-future-of-a-favorite-fruit\">says Dan Koeppel\u003c/a>, author of \u003cem>Banana: The Fate of the Fruit That Changed the World\u003c/em>. \"It's cheap and it's ubiquitous.\"\u003c/p>\n\u003cp>Indeed, most of us take the banana for granted. They're what you slice onto your breakfast cereal. They're the butt of jokes (\"There's \u003ca href=\"http://www.youtube.com/watch?v=EJ1a0ymGCKA\">a banana in my ear\u003c/a>!\"). They're available all year-round — an inexpensive food item that can't seem to match the allure of today's more trendy fruity offerings, such as the pomegranate or the goji berry.\u003c/p>\n\u003cp>But what I like best about the banana — which is a seedless berry, not a fruit, and the up-to-25 foot high \"tree\" is actually a giant herbaceous plant — is its versatility, especially when it comes to cooking. Indeed, there are a lot more things to do with bananas than peeling and eating them.\u003c/p>\n\u003cp>Bake bananas into that old bake-sale standby banana bread, moist and fragrant and studded with nuts and raisins. But don't stop there. Need something to enrich your pancake batter? Fold in some sliced bananas with blueberries or peaches. Or layer them in a cream-laden custard for a decadent banana cream pie. Then there's fritters, where the crunchy exterior plays off the molten bananas within. Swirl them in a blender to make daiquiris, and puree them in your morning smoothie for a dash of richness. (Are bananas fattening? You be the judge: A medium banana has 105 calories, but because of their rich taste and high fiber content, you feel full after eating one.)\u003c/p>\n\u003cp>Bananas play well with savory ingredients, too. Add curry and bananas to chicken, and plain old poultry morphs into a tropical delight, or prepare fish with bananas, a bit of coconut milk and some herbs, a bit of cumin or ginger.\u003c/p>\n\u003cp>It may now seem far-fetched, but the banana was once considered wildly exotic. First cultivated in ancient times in Southeast Asia, bananas arrived in Europe \u003ca href=\"http://cwh.ucsc.edu/bananas/Site/Early%20History%20of%20the%20Banana.html\">in the 15th century\u003c/a>. Until the late 19th century, the sunny yellow fruit was virtually unknown in the U.S. When bananas did arrive, they caused a huge sensation. At the 1876 Centennial Exposition in Philadelphia, the display of towering banana plants was so popular that a guard was posted to keep gawking fairgoers from pulling it apart for souvenirs, writes Virginia Scott Jenkins in \u003cem>Bananas: An American History\u003c/em>.\u003cem> \u003c/em>\u003c/p>\n\u003cp>It wasn't long before bananas — hundreds can hang from a single tree — became cheap and abundant. Their popularity meant that large U.S. growers, such as United Fruit Co., gobbled up land in Central America to expand their plantations to meet the growing demand. During the early 20th century, the U.S. intervened several times in order to support these economic interests. This is when the term \"banana republic\" was coined to describe a corrupt dictatorship whose government was controlled by American growers.\u003c/p>\n\u003cp>Today, Americans mostly know only one variety of bananas — the Cavendish. That's the familiar sweet or dessert banana. But there's also the plantain, or cooking banana, with its higher starch content. Beyond that, more than 1,000 red, blue, even black bananas with varied tastes and textures grow throughout the tropics, from Africa to South America.\u003c/p>\n\u003cp>But the familiar, reliable Cavendish is in trouble. \u003ca href=\"http://www.sciencedaily.com/releases/2013/11/131104092734.htm\">A virulent fungus\u003c/a>, which killed off the Gros Michel, an earlier common banana variety, poses a threat to the worldwide crop. Is there a danger that the banana Americans love could become extinct? It would \"take a long time\" before that happens, says Koeppel, and \"hopefully they'll find a replacement variety.\"\u003c/p>\n\u003cp>When it comes to storing bananas, as just about everyone knows, they typically start out a bit green, then turn a sunny yellow. After a few days, they develop brown spots, but that's when they're perfect for baking or folding into smoothies for dessert or breakfast — and that's my favorite way to give the humble banana its due.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"pie\">\u003c/a>\u003c/p>\n\u003ch3>Banana Cream Pie\u003c/h3>\n\u003cp>\u003cem>This recipe appeared in \u003c/em>Bon Appetit'\u003cem>s February 2003 issue, but it actually hails from McEwen's in Memphis, Tenn., whose banana cream pies are legendary. In this version, I reduced the sugar and increased the bananas for a more banana-y flavor. Though a plain pie crust is traditional, I used a chocolate cookie crumb crust instead. I find the chocolate contrasts nicely with the sweet custard.\u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78411\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapie-3992e01975e68ab82f7620eb51e146b231980e1a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapie-3992e01975e68ab82f7620eb51e146b231980e1a.jpg\" alt=\"Banana Cream Pie. Photo: Laura B. Weiss/ NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-78411\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Cream Pie. Photo: Laura B. Weiss/ NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 8 to 10 servings\u003c/em>\u003cbr> \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>35 packaged chocolate cookies (such as chocolate wafers) to make 1 ½ cups crumbs\u003c/p>\n\u003cp>7 tablespoons unsalted butter, melted and cooled slightly\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>1/3 cup sugar\u003c/p>\n\u003cp>1/3 cup cornstarch\u003c/p>\n\u003cp>1/4 teaspoon salt\u003c/p>\n\u003cp>1 1/2 cups whipping cream\u003c/p>\n\u003cp>1 1/2 cups whole milk\u003c/p>\n\u003cp>3 large egg yolks\u003c/p>\n\u003cp>1/2 vanilla bean, split in half lengthwise\u003c/p>\n\u003cp>2 tablespoons (1/4 stick) unsalted butter\u003c/p>\n\u003cp>1 teaspoon vanilla extract\u003c/p>\n\u003cp>5 ripe bananas, peeled, cut crosswise into 1/4-inch-thick coins\u003c/p>\n\u003cp>To make the crust, place the cookies, melted butter and salt in the bowl of a food processor fitted with a metal blade. Pulse the crumbs 12 to 14 times until the crumbs are the consistency of cornmeal. If you prefer finer ones, pulse one or two additional times.\u003c/p>\n\u003cp>Pour the crumbs into a 9-inch pie plate. With your fingers, distribute the crumbs evenly around the pie plate. Be sure the crumbs reach all the way up the sides of the pie plate and cover the bottom completely. Press the crumbs down against the plate with the heel of your hand or with an offset spatula.\u003c/p>\n\u003cp>Refrigerate the crust for 1 hour or place it in the freezer for a half-hour covered tightly with plastic wrap. (I like to freeze the crust before filling it with the custard. It makes it firmer and holds the custard better.)\u003c/p>\n\u003cp>Preheat the oven to 350 degrees.\u003c/p>\n\u003cp>Bake the crust for 10 to 15 minutes. Cool the crust completely before filling. (You can wrap and freeze the crust for up to a month.)\u003c/p>\n\u003cp>To make the filling, whisk the sugar, cornstarch and salt in a large saucepan until it is well-combined.\u003c/p>\n\u003cp>Gradually whisk in a small amount of the cream, whisking thoroughly so that there are no lumps, over low heat\u003cem>. \u003c/em>Add the rest of the cream and the whole milk, whisking continuously to avoid lumps. Add the egg yolks and keep whisking. You should wind up with a smooth custard without lumps.\u003c/p>\n\u003cp>With a paring knife, carefully cut the vanilla bean vertically down the center and scrape the seeds onto a plate. Add the vanilla beans and pod to the mixture. Whisk the custard over medium-high heat until the custard thickens and boils. Be careful not to burn the custard. This should take 4 to 5 minutes.\u003c/p>\n\u003cp>Remove the custard from the heat. Remove the vanilla pod. Whisk in the unsalted butter and the vanilla extract. Pour the custard into a large bowl and refrigerate. Let the custard cool completely in the refrigerator. It will thicken in about an hour\u003cem>. \u003c/em>(If it's too thick, thin it with a bit of cream.)\u003c/p>\n\u003cp>When you're ready to assemble the pie, whisk the custard briefly then spread 1 cup of custard over the bottom of the chocolate cookie crust. Top with half of the sliced bananas. Pour 1 cup of the custard over the bananas making sure to cover the fruit completely. Repeat until you have used up all of the custard and bananas. Chill the banana cream pie for 2 hours. Top the pie with whipped cream and decorate the pie with banana slices. Cut the pie into wedges and serve.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"caramelized\">\u003c/a>\u003c/p>\n\u003ch3>Caramelized Bananas With Nuts And Orange Liqueur\u003c/h3>\n\u003cp>\u003cem>This preparation, adapted from \u003ca href=\"http://www.eatingwell.com/recipes/caramelized_bananas.html\">a 2004 \u003c/a>\u003c/em>\u003ca href=\"http://www.eatingwell.com/recipes/caramelized_bananas.html\">Eating Well\u003c/a>\u003cem>\u003ca href=\"http://www.eatingwell.com/recipes/caramelized_bananas.html\"> recipe\u003c/a>\u003c/em>\u003cem>, cooks the bananas quickly so they don't become mushy. The original recipe calls for rum, as do many other sautéed and baked banana recipes. But I prefer orange liqueur for the citrusy notes it brings to the dish. I like the addition of nuts for a bit of crunch.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78410\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananafoster_wide-b070b2978f1fa3965513ddd23926f522c3e22482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananafoster_wide-b070b2978f1fa3965513ddd23926f522c3e22482.jpg\" alt=\"Caramelized Bananas With Nuts And Orange Liqueur. Photo: Laura B. Weiss/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Bananas With Nuts And Orange Liqueur. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 medium firm bananas, peeled\u003c/p>\n\u003cp>4 tablespoons butter\u003c/p>\n\u003cp>4 tablespoons dark brown sugar\u003c/p>\n\u003cp>2 tablespoons honey\u003c/p>\n\u003cp>1/3 cup pecans or walnuts chopped very roughly\u003c/p>\n\u003cp>1/4 cup orange liqueur\u003c/p>\n\u003cp>1/8 teaspoon cinnamon\u003c/p>\n\u003cp>Vanilla ice cream\u003c/p>\n\u003cp>Cut the bananas in half crosswise, then again lengthwise. (This will make them easier to handle while cooking them.) Set the bananas aside.\u003c/p>\n\u003cp>Melt the butter in a medium skillet over medium heat. Add the brown sugar and honey and heat until the mixture just begins to caramelize, about 2 minutes. Saute the nuts for about 2 minutes in the butter-sugar mixture until they are well coated. Remove the nuts from the pan and set aside.\u003c/p>\n\u003cp>Place the banana slices on top of the sauce, flat side facing up. Cook for 1 to 2 minutes or long enough so that the bananas have a nutty brown coating, but not so long that the bananas become mushy.\u003c/p>\n\u003cp>Turn each banana slice carefully with a spatula and cook them cut side down for 1 minute.\u003c/p>\n\u003cp>Remove the bananas from the heat and add the orange liqueur and cinnamon. Place the pan back on the heat. Cook the bananas for about 1 minute longer in the sauce, basting them as they cook.\u003c/p>\n\u003cp>Place the bananas on a serving plate or on dessert plates. Spoon the sauce on top of the bananas. Top with the nuts. Serve immediately with a scoop of vanilla ice cream.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"smoothie\">\u003c/a>\u003c/p>\n\u003ch3>Banana Berry Smoothie With Almond Milk\u003c/h3>\n\u003cp>\u003cem>You can easily use fresh fruit in this recipe, but then you'll want to refrigerate the smoothie to chill it. I use frozen fruit so that I can drink the smoothie right away. With all the vegans and dairy intolerant people in my family, almond milk is my choice, but you could use milk or yogurt as well.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78412\" class=\"wp-caption aligncenter\" style=\"max-width: 1447px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmoothie-535637f6cc40c437c067e978f51bad545154000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananasmoothie-535637f6cc40c437c067e978f51bad545154000c.jpg\" alt=\"Banana Berry Smoothie With Almond Milk. Photo: Laura B. Weiss/NPR\" width=\"1447\" height=\"1086\" class=\"size-full wp-image-78412\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banana Berry Smoothie With Almond Milk. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 large servings\u003c/em>\u003c/p>\n\u003cp>1 1/2 ripe bananas cut into pieces\u003c/p>\n\u003cp>1 cup frozen strawberries\u003c/p>\n\u003cp>1 cup frozen blueberries\u003c/p>\n\u003cp>1 1/2 cups almond milk, cold\u003c/p>\n\u003cp>1 teaspoon honey\u003c/p>\n\u003cp>1/4 cup orange juice\u003c/p>\n\u003cp>Place the fruit, almond milk, honey and orange juice into the container of a blender and blend until smooth. If you don't drink the smoothie immediately, place it in the refrigerator. If the smoothie becomes too thick, thin it with some additional almond milk.\u003c/p>\n\u003chr>\n\u003cp>\u003ca name=\"pancakes\">\u003c/a>\u003c/p>\n\u003ch3>Whole-Wheat Blueberry Banana Pancakes\u003c/h3>\n\u003cp>\u003cem>This is a combination of many pancake recipes I've tried over the years. The bananas are added to what's otherwise a classic blueberry pancake recipe. You could easily substitute peaches, raspberries or any other fruit for the blueberries and regular or soy milk for all or part of the buttermilk. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_78413\" class=\"wp-caption aligncenter\" style=\"max-width: 1447px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapancakes-51786c2001b66d7c9941fd7a37ea339bba04ea3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/bananapancakes-51786c2001b66d7c9941fd7a37ea339bba04ea3c.jpg\" alt=\"Whole Wheat Blueberry Banana Pancakes. Photo: Laura B. Weiss/NPR\" width=\"1447\" height=\"1086\" class=\"size-full wp-image-78413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Wheat Blueberry Banana Pancakes. Photo: Laura B. Weiss/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>2 cups whole-wheat pastry flour\u003c/p>\n\u003cp>1 teaspoon baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>3/4 cup buttermilk\u003c/p>\n\u003cp>1 cup whole milk\u003c/p>\n\u003cp>2 large eggs, lightly beaten\u003c/p>\n\u003cp>1 tablespoon honey\u003c/p>\n\u003cp>2 tablespoons butter, melted (melt in the microwave)\u003c/p>\n\u003cp>1 to 2 bananas sliced into 1/2-inch coins\u003c/p>\n\u003cp>2 cups blueberries\u003c/p>\n\u003cp>Maple syrup\u003c/p>\n\u003cp>To make the pancake batter, combine the flour, baking powder, baking soda and salt in a large bowl.\u003c/p>\n\u003cp>In another bowl, whisk together the buttermilk, milk, eggs, honey and melted butter. Add to the flour mixture. Stir all the ingredients until they are just combined. Lumps in pancake batter are perfectly fine. If you overmix the batter, the pancakes will be tough.\u003c/p>\n\u003cp>Melt a tablespoon of butter in a large skillet. Using a small ladle or a 1/2 cup measure, pour some batter into the pan. (If the skillet is large enough, you may be able to make as many as 4 small pancakes at a time, but be careful not to crowd them.) Drop four slices of bananas and 4 to 6 blueberries onto each pancake. When the edges have set and bubbles start to appear, flip the pancake with a spatula and cook the other side about 3 minutes. (To keep the pancakes from tearing, try to resist the temptation to flip them more than once.) Repeat this process with the remaining batter.\u003c/p>\n\u003cp>Serve with maple syrup. \u003c/p>\n\u003chr>\n\u003ch3>About the Author\u003c/h3>\n\u003cp>Laura B. Weiss' work has appeared in numerous national publications, including \u003cem>The New York Times,\u003c/em> \u003ca href=\"http://www.saveur.com/article/Kitchen/History-New-England-Indian-Pudding\">Saveur\u003c/a>,\u003cem> Travel + Leisure, \u003c/em>and on the Food Network website. She's a contributor to \u003ca href=\"http://designwire.interiordesign.net/events/15485/young-chinese-designers-make-western-debut\">Interior Design\u003c/a>\u003cem>'s\u003c/em>\u003cem> \u003c/em>blog\u003cem> \u003c/em>and\u003cem> \u003c/em>was an editor for the \u003cem>Zagat Long Island Restaurant Guide\u003c/em> \u003cem>2009-2011. \u003c/em>Laura is the author of \u003ca href=\"http://www.amazon.com/Ice-Cream-Global-History-Reaktion/dp/1861897928\">Ice Cream: A Global History\u003c/a>. Follow Laura on Twitter, \u003ca href=\"https://twitter.com/Foodandthings\" target=\"_blank\">@foodandthings\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78408/once-exotic-now-ubiquitous-bananas-deserve-a-bunch-more-respect","authors":["byline_bayareabites_78408"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_2203","bayareabites_11086","bayareabites_14738"],"featImg":"bayareabites_78420","label":"bayareabites"},"bayareabites_44746":{"type":"posts","id":"bayareabites_44746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44746","score":null,"sort":[1341505905000]},"guestAuthors":[],"slug":"chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","publishDate":1341505905,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n","blocks":[],"excerpt":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","status":"publish","parent":0,"modified":1341518251,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1259},"headData":{"title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii | KQED","description":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","datePublished":"2012-07-05T16:31:45.000Z","dateModified":"2012-07-05T19:57:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44746 http://blogs.kqed.org/bayareabites/?p=44746","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/05/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii/","disqusTitle":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","path":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","authors":["5037"],"categories":["bayareabites_752","bayareabites_63","bayareabites_61"],"tags":["bayareabites_2203","bayareabites_14744","bayareabites_376","bayareabites_114","bayareabites_239","bayareabites_8260","bayareabites_10526","bayareabites_10525","bayareabites_10573","bayareabites_9794"],"featImg":"bayareabites_44748","label":"bayareabites"},"bayareabites_39702":{"type":"posts","id":"bayareabites_39702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39702","score":null,"sort":[1330977774000]},"guestAuthors":[],"slug":"mariangelas-olive-oil-banana-bread-recipe","title":"Mariangela's Olive Oil Banana Bread Recipe","publishDate":1330977774,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39706\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>When I visited \u003ca href=\"http://lickmyspoon.com/category/travel/italy/\">Italy\u003c/a> this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce from the \u003cem>fruttivendolo\u003c/em> down the street, a few generous glugs of the liquid gold olive oil from her hometown in Calabria, and magic just happens. I learned on this last stay that Mari apparently bakes in a similar fashion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\" alt=\"Bellissima Mariangela\" title=\"Bellissima Mariangela\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39703\">\u003c/a>\u003cbr>\n\u003cem>Bellissima Mariangela\u003c/em>\u003c/p>\n\u003cp>On a weekly, sometimes twice-weekly basis, Mari would whip together a simple breakfast cake, \"\u003cstrong>Because mornings are so much easier when there's cake\u003c/strong>,\" she'd say. I know, don't you just love her? This cake is super easy, the kind of cake you can throw together without any fuss. All it takes is flour, sugar, eggs, olive oil, yogurt, vanilla, baking powder, salt, and ripe fruit. Mari mostly made a banana version, but while I was there we experimented with using some divinely sweet and juicy peaches -- highly recommended. I need to do some more testing, but I suspect berries would also work well in this versatile cake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"EVOO\" title=\"EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39709\">\u003c/a>\u003cbr>\n\u003cem>EVOO: good thing we came home with 30 liters\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A good amount of fruity \u003cstrong>extra virgin olive oil\u003c/strong> adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. \u003cstrong>Yogurt\u003c/strong> is the other binder. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you're looking to save a few calories though, low-fat yogurt works just fine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Olive Oil Banana Bread Ingredients\" title=\"Olive Oil Banana Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39704\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>Oh, and then of course, you need a few \u003cstrong>ripe bananas\u003c/strong>. Extra spotted please. Also, Mari's original recipe called for \u003cem>una bustina di lievito per dolci\u003c/em>, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts…if anyone can confirm what exactly is in a \u003cem>bustina\u003c/em>, please share. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39705\">\u003c/a>\u003cbr>\n\u003cem>It's really this easy\u003c/em>\u003c/p>\n\u003cp>The lesson that I really took away from my cake making sessions with Mari is that baking doesn't always have to be such a to-do. I mean, this girl's mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39707\">\u003c/a>\u003cbr>\n\u003cem>This smells incredible\u003c/em>\u003c/p>\n\u003cp>So loosen up. And have some cake for breakfast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39708\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Recipe: Mariangela's Olive Oil Banana Bread\u003c/strong>\u003cbr>\nThis delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, \"Because mornings are so much easier when there's cake.\" \u003c/p>\n\u003cp>Prep Time: 15 minutes\u003cbr>\nCook Time: 1 hour 5 minutes\u003cbr>\nTotal Time: 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 servings\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe bananas, mashed (about 1 cup)\u003cbr>\n3/4 cup olive oil\u003cbr>\n3/4 cup yogurt\u003cbr>\n2 eggs, beaten\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1 cup sugar\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon kosher salt \u003c/p>\n\u003cul>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.\u003c/li>\n\u003cli>In another bowl, whisk together the flour, sugar, baking powder, and salt.\n\u003c/li>\n\u003cli>Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5\" x 8.5\" pan, bundt cake pan, skillet, or traditional loaf pan would all work).\n\u003c/li>\n\u003cli>Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"This delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt.","status":"publish","parent":0,"modified":1330977774,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":619},"headData":{"title":"Mariangela's Olive Oil Banana Bread Recipe | KQED","description":"This delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mariangela's Olive Oil Banana Bread Recipe","datePublished":"2012-03-05T20:02:54.000Z","dateModified":"2012-03-05T20:02:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"39702 http://blogs.kqed.org/bayareabites/?p=39702","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/05/mariangelas-olive-oil-banana-bread-recipe/","disqusTitle":"Mariangela's Olive Oil Banana Bread Recipe","path":"/bayareabites/39702/mariangelas-olive-oil-banana-bread-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39706\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>When I visited \u003ca href=\"http://lickmyspoon.com/category/travel/italy/\">Italy\u003c/a> this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce from the \u003cem>fruttivendolo\u003c/em> down the street, a few generous glugs of the liquid gold olive oil from her hometown in Calabria, and magic just happens. I learned on this last stay that Mari apparently bakes in a similar fashion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\" alt=\"Bellissima Mariangela\" title=\"Bellissima Mariangela\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39703\">\u003c/a>\u003cbr>\n\u003cem>Bellissima Mariangela\u003c/em>\u003c/p>\n\u003cp>On a weekly, sometimes twice-weekly basis, Mari would whip together a simple breakfast cake, \"\u003cstrong>Because mornings are so much easier when there's cake\u003c/strong>,\" she'd say. I know, don't you just love her? This cake is super easy, the kind of cake you can throw together without any fuss. All it takes is flour, sugar, eggs, olive oil, yogurt, vanilla, baking powder, salt, and ripe fruit. Mari mostly made a banana version, but while I was there we experimented with using some divinely sweet and juicy peaches -- highly recommended. I need to do some more testing, but I suspect berries would also work well in this versatile cake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"EVOO\" title=\"EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39709\">\u003c/a>\u003cbr>\n\u003cem>EVOO: good thing we came home with 30 liters\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A good amount of fruity \u003cstrong>extra virgin olive oil\u003c/strong> adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. \u003cstrong>Yogurt\u003c/strong> is the other binder. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you're looking to save a few calories though, low-fat yogurt works just fine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Olive Oil Banana Bread Ingredients\" title=\"Olive Oil Banana Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39704\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>Oh, and then of course, you need a few \u003cstrong>ripe bananas\u003c/strong>. Extra spotted please. Also, Mari's original recipe called for \u003cem>una bustina di lievito per dolci\u003c/em>, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts…if anyone can confirm what exactly is in a \u003cem>bustina\u003c/em>, please share. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39705\">\u003c/a>\u003cbr>\n\u003cem>It's really this easy\u003c/em>\u003c/p>\n\u003cp>The lesson that I really took away from my cake making sessions with Mari is that baking doesn't always have to be such a to-do. I mean, this girl's mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39707\">\u003c/a>\u003cbr>\n\u003cem>This smells incredible\u003c/em>\u003c/p>\n\u003cp>So loosen up. And have some cake for breakfast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39708\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Recipe: Mariangela's Olive Oil Banana Bread\u003c/strong>\u003cbr>\nThis delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, \"Because mornings are so much easier when there's cake.\" \u003c/p>\n\u003cp>Prep Time: 15 minutes\u003cbr>\nCook Time: 1 hour 5 minutes\u003cbr>\nTotal Time: 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 servings\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe bananas, mashed (about 1 cup)\u003cbr>\n3/4 cup olive oil\u003cbr>\n3/4 cup yogurt\u003cbr>\n2 eggs, beaten\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1 cup sugar\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon kosher salt \u003c/p>\n\u003cul>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.\u003c/li>\n\u003cli>In another bowl, whisk together the flour, sugar, baking powder, and salt.\n\u003c/li>\n\u003cli>Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5\" x 8.5\" pan, bundt cake pan, skillet, or traditional loaf pan would all work).\n\u003c/li>\n\u003cli>Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39702/mariangelas-olive-oil-banana-bread-recipe","authors":["5037"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12"],"tags":["bayareabites_10192","bayareabites_2203","bayareabites_8347"],"featImg":"bayareabites_39706","label":"bayareabites"},"bayareabites_138173":{"type":"posts","id":"bayareabites_138173","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138173","score":null,"sort":[1316414862000]},"guestAuthors":[],"slug":"black-bean-soup-with-bananas","title":"Black Bean Soup with Bananas","publishDate":1316414862,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 120: Souper Soups For Supper\u003c/p>\n\u003cp>I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>1 pound dried black or turtle beans\u003cbr>\n3 quarts water\u003cbr>\n1/2 cup brown rice\u003cbr>\n8 ounces pancetta or very lean unsmoked or lightly smoked bacon\u003cbr>\n2 medium onions (12 ounces), cut into 1-inch pieces\u003cbr>\n8 large garlic cloves, coarsely chopped (1/4 cup)\u003cbr>\n1 tablespoon herbes de Provence\u003cbr>\n1 tablespoon chili powder\u003cbr>\n1 14 1/2-ounce can diced tomatoes\u003cbr>\n1 tablespoon salt (less if the pancetta or bacon is salty)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n1 1/2 teaspoons Tabasco sauce\u003c/p>\n\u003cp>\u003cstrong>GARNISHES\u003c/strong>\u003cbr>\n2 bananas\u003cbr>\n1 tablespoon fresh lemon juice\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n1/4 cup coarsely chopped fresh cilantro\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.\u003c/p>\n\u003cp>Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice. Cut the pancetta or bacon into 1/4-inch cubes and add them to the pot. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.\u003c/p>\n\u003cp>Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, stir well, and bring to a boil. Reduce the heat to very low, cover, and cook for 1 1/2 hours.\u003c/p>\n\u003cp>Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds. (Alternatively, remove 2 cups of the mixture, puree it in a food processor, and return it to the pot.) You want to thicken the mixture slightly while still maintaining its overall chunkiness.\u003c/p>\n\u003cp>Mix together the oil, vinegar, and Tabasco in a small bowl, and add to the soup.\u003c/p>\n\u003cp>\u003cstrong>JUST BEFORE SERVING, PREPARE THE GARNISHES:\u003c/strong> Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper.\u003c/p>\n\u003cp>Divide the hot soup among four bowls. Top with the banana slices, sprinkle on the cilantro, and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites.","status":"publish","parent":0,"modified":1596006036,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":447},"headData":{"title":"Black Bean Soup with Bananas | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Black Bean Soup with Bananas","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Black Bean Soup with Bananas","datePublished":"2011-09-19T06:47:42.000Z","dateModified":"2020-07-29T07:00:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138173 http://blogs.kqed.org/essentialpepin/?p=1228","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/18/black-bean-soup-with-bananas/","disqusTitle":"Black Bean Soup with Bananas","path":"/bayareabites/138173/black-bean-soup-with-bananas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 120: Souper Soups For Supper\u003c/p>\n\u003cp>I have created several versions of black bean soup through the years, but this one, flavored with pancetta and finished with bananas, ranks at the top of my list of favorites. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 8 to 10\u003c/strong>\u003c/p>\n\u003cp>1 pound dried black or turtle beans\u003cbr>\n3 quarts water\u003cbr>\n1/2 cup brown rice\u003cbr>\n8 ounces pancetta or very lean unsmoked or lightly smoked bacon\u003cbr>\n2 medium onions (12 ounces), cut into 1-inch pieces\u003cbr>\n8 large garlic cloves, coarsely chopped (1/4 cup)\u003cbr>\n1 tablespoon herbes de Provence\u003cbr>\n1 tablespoon chili powder\u003cbr>\n1 14 1/2-ounce can diced tomatoes\u003cbr>\n1 tablespoon salt (less if the pancetta or bacon is salty)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n1 1/2 teaspoons Tabasco sauce\u003c/p>\n\u003cp>\u003cstrong>GARNISHES\u003c/strong>\u003cbr>\n2 bananas\u003cbr>\n1 tablespoon fresh lemon juice\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n1/4 cup coarsely chopped fresh cilantro\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.\u003c/p>\n\u003cp>Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice. Cut the pancetta or bacon into 1/4-inch cubes and add them to the pot. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.\u003c/p>\n\u003cp>Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, stir well, and bring to a boil. Reduce the heat to very low, cover, and cook for 1 1/2 hours.\u003c/p>\n\u003cp>Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds. (Alternatively, remove 2 cups of the mixture, puree it in a food processor, and return it to the pot.) You want to thicken the mixture slightly while still maintaining its overall chunkiness.\u003c/p>\n\u003cp>Mix together the oil, vinegar, and Tabasco in a small bowl, and add to the soup.\u003c/p>\n\u003cp>\u003cstrong>JUST BEFORE SERVING, PREPARE THE GARNISHES:\u003c/strong> Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper.\u003c/p>\n\u003cp>Divide the hot soup among four bowls. Top with the banana slices, sprinkle on the cilantro, and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138173/black-bean-soup-with-bananas","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16818","bayareabites_16661","bayareabites_12","bayareabites_16837"],"tags":["bayareabites_2203","bayareabites_16839","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_439"],"featImg":"bayareabites_138206","label":"bayareabites_16657"},"bayareabites_14751":{"type":"posts","id":"bayareabites_14751","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14751","score":null,"sort":[1277996401000]},"guestAuthors":[],"slug":"froyo-how-to-make-homemade-frozen-yogurt","title":"Froyo: How to Make Homemade Frozen Yogurt","publishDate":1277996401,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n","blocks":[],"excerpt":"After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ","status":"publish","parent":0,"modified":1278002837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1307},"headData":{"title":"Froyo: How to Make Homemade Frozen Yogurt | KQED","description":"After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Froyo: How to Make Homemade Frozen Yogurt","datePublished":"2010-07-01T15:00:01.000Z","dateModified":"2010-07-01T16:47:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14751 http://blogs.kqed.org/bayareabites/?p=14751","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/","disqusTitle":"Froyo: How to Make Homemade Frozen Yogurt","path":"/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peach-frozen-yogurt.jpg\" alt=\"\" title=\"peach frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14752\">\u003c/a>\u003c/p>\n\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy. \u003c/p>\n\u003cp>After a few trips to some yogurt shops where four servings cost around $20 -- because let's face it, the new frozen yogurt chains are more expensive than the old ones -- I decided to try making my own concoctions. I found that if you have an ice-cream maker (the kind where you pre-freeze the canister), frozen yogurt is remarkably easy to make. It's also nice to be able to control your own ingredients. You can choose to use organic and nonfat yogurt, or luxuriate in a treat made with creamy whole milk. You can also opt to sweeten your dessert with sugar, or go for a healthier alternative like fruit juice or honey -- it's all up to you.\u003c/p>\n\u003cp>I experimented with whole fat, nonfat and Greek yogurts and found that although whole fat and Greek yogurts freeze better, nonfat frozen yogurt desserts can be creamy and soft -- just eat them within an hour or two of churning. This isn't hard to do as homemade froyo tastes so rich and creamy straight out of the ice cream maker that it's easy to eat the whole batch with a few friends. But if you want to freeze it ahead of time, make your batch with whole yogurt. It will be harder than ice cream, but still scoopable. There are also some frozen yogurt recipes out there where you incorporate your yogurt into an egg custard, much as you would when making homemade ice cream. I had no desire to stand over the stove on a hot day when we all just wanted a quick and fun dessert, but those recipes are out there if you're interested.\u003c/p>\n\u003cp>Following are a few recipes you can try for your own frozen yogurt adventures. If you have kids or aren't super fond of yogurt's innate tartness, I suggest using vanilla or a fruit-flavored yogurt for your initiation to this homemade frozen treat. Although my kids liked my first batch of peach frozen yogurt (made with plain nonfat yogurt strained overnight), they adored all combinations made with vanilla whole yogurt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's also worth noting that even when I used the more expensive organic and local yogurt varieties, the cost of a batch of homemade frozen yogurt still never exceeded $5 -- a pretty nice price for a fun summer dessert that fed four people.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/stirring-fruit-into-yogurt.jpg\" alt=\"\" title=\"stirring fruit into yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14754\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peach Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses peaches, but you could easily use any other summer stone fruit (including cherries). I used nonfat yogurt, which was perfectly creamy straight from the ice cream maker. My daughter had a second helping a couple of hours after I stuck the leftovers in the freezer and the texture was still velvety. The peach nectar measurement variation from 1/4 - 1/2 cup is dependent on how thick your yogurt is after adding the pureed peaches. If you're using regular or nonfat yogurt, you will need less, but if include Greek or strained yogurt, you'll probably need to add a bit more.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups strained nonfat or whole milk yogurt\u003cbr>\n1 cup peaches peeled, chopped and pureed\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 - 1/2 cup peach nectar (I used Kerns) (measurement varies according to taste and\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If straining yogurt, do so at least 4-6 hours ahead of time by placing your yogurt in cheesecloth and tying it at the top. Then set the package in a strainer set over a large bowl or container to catch the liquids. After a few hours your yogurt will be so thick and creamy it will look more like cream cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/straining-yogurt.jpg\" alt=\"\" title=\"straining yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14755\">\u003c/a>\u003c/p>\n\u003cp>2. Peel, chop and puree your peaches until smooth. \u003c/p>\n\u003cp>3. Place peach puree and sugar in a small pot and heat until sugar melts into the peaches. Cool mixture. You can also just add simple syrup instead of sugar to the peaches if you have some on hand.\u003c/p>\n\u003cp>4. Once peach puree mixture is cool, set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>5. Take the yogurt out of the refrigerator and place in a large bowl. Mix in the peach puree and peach nectar. Taste and add more nectar if needed.\u003c/p>\n\u003cp>6. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/peanut-butter-frozen-yogurt.jpg\" alt=\"\" title=\"peanut butter frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Frozen Yogurt\u003c/strong>\u003cbr>\nThis recipe uses a heated peanut butter, sugar and water combination, which flavors the yogurt beautifully and provides a nice backdrop for toppings, such as chocolate jimmies, crumbled peanut butter cups, or M & Ms. I used nonfat plain yogurt, but will use vanilla flavored yogurt next time as I think it will nicely compliment the peanut butter flavors. I also recommend against using strained yogurt in this recipe as the peanut butter is already thick enough.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> the measurements for this recipe vary according to taste. If you like your frozen yogurt light and tangy, then use 1/2 cup peanut butter and sugar; if you like a more pronounced peanut butter flavor, then go with the 3/4 measurements.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 - 3/4 creamy peanut butter\u003cbr>\n1/2 - 3/4 cup sugar\u003cbr>\n2 cups nonfat or whole vanilla-flavored yogurt (not strained)\u003cbr>\n1/4 cup water\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place peanut butter, sugar and water in a pot and set on medium heat. Heat mixture while constantly stirring until peanut butter and sugar are melted into each other. If mixture is too thick (you should be able to easily stir the peanut butter), add a little more water. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cooking-the-sugar-into-the-peanut-butter.jpg\" alt=\"\" title=\"cooking the sugar into the peanut butter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14758\">\u003c/a>\u003c/p>\n\u003cp>2. Cool peanut butter mixture. You can do this in a cold water bath (setting the mix in a bowl and then placing that bowl over a larger bowl containing ice cubes and water) or just let it cool on its on the counter. Then place it in the refrigerator so it's cool but still stirable. \u003c/p>\n\u003cp>3. Set up your ice cream maker so it's ready to go.\u003c/p>\n\u003cp>4. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the peanut butter mixture. \u003c/p>\n\u003cp>5. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/banana-frozen-yogurt.jpg\" alt=\"\" title=\"banana frozen yogurt\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14757\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Banana Frozen Yogurt\u003c/strong>\u003cbr>\nThe Banana Frozen Yogurt recipe uses vanilla yogurt mixed with bananas that have been pureed with a little juice. This was hands down my kids favorite froyo and was also the easiest to make as you don’t need to heat anything.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4-6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups vanilla yogurt (whole milk, lowfat or nonfat)\u003cbr>\n1/2 cup mango, apricot, orange or any other full-bodied juice\u003cbr>\n2 large or 3 medium bananas cut up\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Chop up bananas and then puree with the juice.\u003c/p>\n\u003cp>2. Set up ice cream maker so it's ready to go.\u003c/p>\n\u003cp>3. Take the yogurt out of the refrigerator and place in a large bowl. Stir in the banana mixture. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Pour the mixture into your ice cream maker and churn as you would normally make ice cream. Serve when frozen and creamy or place in the freezer for 1-2 hours.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14751/froyo-how-to-make-homemade-frozen-yogurt","authors":["5016"],"categories":["bayareabites_752","bayareabites_1653","bayareabites_2638","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2203","bayareabites_8233","bayareabites_8231","bayareabites_456","bayareabites_2267","bayareabites_2826","bayareabites_2890"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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