The 1st Master's Level Food Studies Program Launches on the West Coast
Majoring in Food: Colleges Offering More Courses, Degrees
The Upside of All This Cold? A Boom in Ice Cider
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"content": "\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n",
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"excerpt": "Food studies programs have been popping up like mushrooms across the country. This fall, 14 students began studying in the first master’s level food studies program on the West Coast at the University of the Pacific.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_103915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways.jpg\">\u003cimg class=\"size-medium wp-image-103915\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg\" alt=\"Students at the University of Pacific's new food studies program participated in this event with the Berkeley Food Institute about "Decolonizing Foodways."\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/DecolonizingFoodways.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at the University of the Pacific's new food studies program participated in this event with the Berkeley Food Institute about \"Decolonizing Foodways.\" \u003ccite>(Jonathan Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Delia Sarich grew up in a restaurant-owning family in New York. The 30-year-old decided she wanted to get a master’s degree in food studies. Rather than choosing a well-established program closer to home, \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">like from New York University\u003c/a>, she is part of the pioneering class of 14 students at \u003ca href=\"http://www.pacific.edu\" target=\"_blank\">University of the Pacific’s\u003c/a> brand new \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/Food-Studies.html\" target=\"_blank\">food studies \u003c/a>program in San Francisco.\u003c/p>\n\u003cp>“It made sense to me to study food studies in California, especially in San Francisco -- that was a big draw,” she said. “With the amount of food around here, and number of restaurants in the city, it’s a great place to be.”\u003c/p>\n\u003cp>While Sarich just started this fall, the program is already exceeding her expectations.\u003c/p>\n\u003cp>“One of the classes we’re taking is food politics with \u003ca href=\"http://www.eatdrinkpolitics.com/about/\" target=\"_blank\">Michele Simon\u003c/a> (author of \"Appetite for Profit, How the Food Industry Undermines Our Health and How to Fight Back\"), who’s done a lot of food activism,” said Sarich. “It’s been really inspiring to learn about the problems within the food industry and the food system.”\u003c/p>\n\u003cp>While Sarich doesn’t know what career she'll pursue once she completes the program, “Whatever I end up doing, I’ll make an ethical choice,” she said. “This program is making me think about shaping my career goals in terms of thinking ethically.”\u003c/p>\n\u003cfigure id=\"attachment_103917\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg\" alt=\"Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of Pacific's food studies program. \" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-103917\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Me-as-cook.jpg 427w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Ken Albala has taught Boston University’s “History of Food” course for the past 10 years online, but may have to stop due to his new gig as director of the University of the Pacific's food studies program. \u003ccite>(Courtesy of Ken Albala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Directing the program is \u003ca href=\"http://www.kenalbala.blogspot.com\" target=\"_blank\">Ken Albala\u003c/a>, a food scholar who has written or edited 23 books, and has taught in the field throughout the country. For Albala, who's worked at the school's main campus in Stockton for the past 21 years, the master’s degree level program been a long time coming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve been trying to get this program together for about a decade, but no one here knew how to start a new program...I don’t think Stockton would have been the place to do it,” he said.\u003c/p>\n\u003cp>The University of the Pacific also runs programs in Sacramento and San Francisco; when the School of Dentistry moved into a new location in SOMA, there was room in the building for a few other disciplines to be there as well.\u003c/p>\n\u003cp>“Obviously San Francisco attracts a completely different market,” said Albala.\u003c/p>\n\u003cp>While scholars like Albala (who actually got his PhD in history) have been studying food for decades, the rise of food studies programs is still relatively new.\u003c/p>\n\u003cp>“It’s comparable to women’s studies or American studies and other interdisciplinary programs which came out of the 70s and 80s,” he said. \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\" target=\"_blank\">New York University\u003c/a> was the first to establish a master's level program over 20 years ago – with \u003ca href=\"http://www.foodpolitics.com\" target=\"_blank\">Marion Nestle\u003c/a> behind it – and \u003ca href=\"http://www.bu.edu/academics/programs/food-studies/\" target=\"_blank\">Boston University\u003c/a> quick to follow.\u003c/p>\n\u003cfigure id=\"attachment_103916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene.jpg\">\u003cimg class=\"size-medium wp-image-103916\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/scene-800x533.jpg\" alt=\"Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge.\" width=\"800\" height=\"533\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michele Simon brought her students to take part in HOPE (Health for Oakland's People and Environment)'s Healthy Corner Store Challenge. \u003ccite>(D. Samuel Marsh Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While UC Berkeley recently introduced a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/17/uc-berkeley-now-offers-a-minor-in-the-study-of-food-systems/\" target=\"_blank\">food systems minor \u003c/a>program for undergraduates, this is the first master’s level food program on the West Coast.\u003c/p>\n\u003cp>“The whole idea of food in academia exploded about two or three years ago, and programs have been popping up like mushrooms,” said Albala. “But they’re all a little different. The study of food systems focuses more on agriculture, distribution and less on consumption.”\u003c/p>\n\u003cp>Pacific examines food through a broad range of subjects: history; sociology; anthropology; politics; literature; art; and business. \u003c/p>\n\u003cblockquote>\u003cp>It's “as interdisciplinary as we can,” said Albala. “One thing it doesn’t include is anything cooking related because we don’t have a kitchen. I’d like there to be, as we get bigger numbers, but I need a big donor for that.”\u003c/p>\u003c/blockquote>\n\u003cp>The classes for the program are generally at night, allowing students to hold full-time jobs at the same time.\u003c/p>\n\u003cp>While Albala said there's a diverse number of job prospects available to students after graduation, he hopes they’ll emerge with their own ideas about how to work within the food system to create change.\u003c/p>\n\u003cp>“We have a food system that has a whole lot of things wrong with it,” said Albala. “There’s unfair access to food, bad wages for workers, environmental degradation, poor treatment of animals. There are a million different things that could be better. And people blithely eating food thinking that because it's inexpensive, it’s got to be good. [They] don’t see the hidden costs of the food system, why their taxes go toward subsidies to grow corn or soy and are then sold back to them in the form of Froot Loops, or whatever it is.”\u003c/p>\n\u003cp>It’s Albala’s hope that his students will infiltrate some of those companies with their own ideas of how to make change.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He concluded, “We need people who will go in and change the food system for the better because they’re informed.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Majoring in Food: Colleges Offering More Courses, Degrees",
"title": "Majoring in Food: Colleges Offering More Courses, Degrees",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When professor Jennifer Otten stands in front of her first classes this Fall, she’ll see a student in every seat and know that the names of dozens more fill a waiting list. Each of the undergraduate courses she teaches at the University of Washington in Seattle have more than doubled since she started teaching them three years ago, outgrowing lecture halls and even attracting the attention of graduate students hoping to sit in.\u003c/p>\n\u003cp>What exactly is luring so many students to Otten’s classes? Is she offering an easy A?\u003c/p>\n\u003cp>On the contrary, the courses in question have names like “Food Studies: Harvest to Health” and “U.S. Food and Nutrition Policy,” niche subjects that would have attracted a much smaller and more specialized student population just a few years ago. These days, though, UW undergrads from every major flock to the university’s ever-expanding slate of food courses—often with little knowledge of the topic, says Otten. “I have really high attendance, which is unusual for an undergraduate class,” she says, adding that the students are also often more willing to participate than usual.\u003c/p>\n\u003cp>This surge of interest in food as an academic subject extends beyond the classroom at UW. Students at the university volunteer with \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">food justice groups\u003c/a>, support campus \u003ca href=\"http://food.washington.edu/farm/\">farms\u003c/a>, and some even live together in new \u003ca href=\"http://food.washington.edu/grow/food-exploration-community-in-lander-hall/\">“food exploration” dorms.\u003c/a> Otten attributes all this, in part, to the school’s location in food-progressive Seattle. But it’s happening everywhere—from the coasts to small college towns and everywhere in between.\u003c/p>\n\u003cp>A few recent examples showcase the growth of food-related courses in higher education:\u003c/p>\n\u003cul>\n\u003cli>Marylhurst College in Portland, Oregon recently added a \u003ca href=\"http://marylhurst.edu/academics/schools-colleges-departments/food-systems-society/ms-food-systems-society/index.html?utm_source=bookmark&utm_medium=print&utm_campaign=food-program\">Master of Science in Food Systems and Society\u003c/a>, which “focuses specifically on root causes of social inequality through the lens of the food system,” according to program coordinator Emily Burruel.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>According to the \u003ca href=\"http://food.berkeley.edu/wp-content/uploads/2015/01/BFI-2014-15-Annual-Report.pdf\">Berkeley Food Institute\u003c/a>, the University of California-Berkeley is now home to 80 food and agriculture courses, including a brand-new undergraduate minor in Food Systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>A few years ago, a design project in a food class at Stanford University set the stage for student Matt Rothe to launch \u003ca href=\"http://feedcollaborative.org/\">FEED Collaborative\u003c/a>—“a program in design thinking and food system innovation and impact.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Emory University’s Peggy Barlett has introduced several food courses with titles like “Anthropology of Coffee and Chocolate” and “Fast Food/Slow Food.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>At Kalamazoo Valley Community College in Kalamazoo, Michigan, brand-new degree programs in \u003ca href=\"https://www.kvcc.edu/programs/human/casfs.aas.php\">Culinary Arts\u003c/a> and Sustainable Brewing require that students take an “Introduction to Sustainable Food Systems” course, which was over-enrolled this Fall.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Both the \u003ca href=\"http://sites.lsa.umich.edu/sustainablefoodsystems/\">University of Michigan\u003c/a> and the \u003ca href=\"https://www.uvm.edu/foodsystems/\">University of Vermont\u003c/a> have established university-wide, trans-disciplinary programs in food systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>After developing the \u003ca href=\"http://newsinfo.iu.edu/news-archive/6266.html\">first Ph.D\u003c/a> in the anthropology of food in 2007, Indiana University reports an upswing in the addition of and interest in food-related courses, and food was even a university-wide focus for the Spring semester.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Through its \u003ca href=\"https://foodbetter.squarespace.com/\">FoodBetter challenge\u003c/a>, deans at Harvard College last Fall put out a call to all students to come up with ideas for improving the health, social, and environmental outcomes of the food system worldwide, resulting in a year-long focus on food issues throughout the Ivy League institution.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Tufts University has \u003ca href=\"http://www.nutrition.tufts.edu/academics/certificate-programs/sustainable-agriculture\">added an online certificate program in Sustainable Agriculture and Food Systems\u003c/a>, catering to a crush of interest from professionals working in the food system, says instructor Jennifer Obadia.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>New York University has seen applications for enrollment in its \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\">Master of Arts in Food Studies\u003c/a> increase from 80 in 2005 to around 170 today, and the university has increased its food and nutrition offerings from 30 classes a decade ago to 60 today.\u003c/li>\n\u003c/ul>\n\u003cp>More than 70 community colleges, four-year colleges, and universities now have specific degree programs for sustainable agriculture or food systems. This growth in interest on college campuses nationwide comes at a time when interest in food—and specifically local, sustainable food—is fomenting in popular culture at large, says pioneer food systems educator Dr. Molly Anderson of Middlebury College in Vermont.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“This is trickling down into student interest, but it’s also surging up from students into colleges and universities,” she says. “Students are demanding these courses, demanding that there be attention to food, and demanding that there be student farms set up at their colleges and universities.”\u003c/p>\n\u003cp>Like the \u003ca href=\"http://civileats.com/2015/07/31/generation-yum-why-millennials-are-the-most-food-obsessed-generation-in-history/\">Millennial generation\u003c/a> before them, today’s college students are obsessed with food. In fact, this is precisely why professor Anderson was invited to teach at Middlebury this Fall. Students there have for a few years been asking for more courses, and possibly a degree program, in sustainable food. Anderson developed the landmark program at Tufts University in 1995, which she directed for five years, and most recently launched a successful \u003ca href=\"http://www.coa.edu/academics/areas-of-study/farming-food-systems/\">sustainable food systems program at College of the Atlantic\u003c/a>. At Middlebury, she’ll teach food systems courses while working with students and faculty to “figure out what’s needed” in terms of the larger food focus of the school.\u003c/p>\n\u003cp>“I suspect the students really want a major in food studies, or sustainable food systems, and I suspect the faculty want something more like a cluster of food courses,” she says. “My job is to reconcile those two.”\u003c/p>\n\u003cp>Anderson adds that two decades after co-founding what became a nationally recognized sustainable food program at Tufts, many of today’s students bring a deeper concern for issues of justice and inequality than their predecessors.\u003c/p>\n\u003cp>“You see students now coming in who want to work on farmworker issues and Native American health—things I wasn’t really seeing at all when I started the Agriculture, Food & Environment program at Tufts,” she says. “Social justice was a smaller theme.”\u003c/p>\n\u003cp>Learning more about the many facets of food earlier in life may also deepen students’ interest in food courses once they get to college. Take recent University of Washington graduate Ryan Laws, for example. Laws grew up in the Berkeley public school system and participated throughout elementary and middle school in Alice Waters’ \u003ca href=\"https://edibleschoolyard.org/node/356\">Edible Schoolyard\u003c/a> programming. When he got to college, Laws took both of Otten’s classes, he says, and by the time he graduated with a degree in medical anthropology, he had racked up around 10 food-related courses.\u003c/p>\n\u003cp>“I took one and caught the bug,” he says.\u003c/p>\n\u003cp>Laws isn’t alone. Otten says about 60 percent of her introductory Food Studies students go on to take her Food Policy course, and that students from both classes have taken that interest and gotten involved in the campus groups like \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">Real Food Challenge\u003c/a>.\u003c/p>\n\u003cp>Challenges arise, of course, anytime a social movement makes its way to the lecture halls of the academy. A historical pitfall to avoid is the “professionalization” of the food movement, whereby experts in the field are expected to earn an undergraduate degree in food systems, says Dr. Christine Porter, who directs \u003ca href=\"http://fooddignity.org/\">Food Dignity\u003c/a>, a collaboration between three universities, one college and five community-based organizations which in 2011 received a $5 million grant by the United States Department of Agriculture to build sustainable food systems that create food security.\u003c/p>\n\u003cp>The cost of a college education and “massive overhang of student debt” remain challenges as well, says Dr. Krishnendu Ray, who chairs the Department of Nutrition, Food Studies, and Public Health at New York University. He sees, however, opportunities for even more young Americans to study food at community colleges, which have recently begun rolling out programs of their own.\u003c/p>\n\u003cp>If you talk to enough academic food activists, though, the majority say the movement is and always has been in the fields and markets, and the academic revolution we’re witnessing ought to serve in a supporting role to community-based organizations—not the other way around.\u003c/p>\n\u003cp>This has worked well at North Carolina-based \u003ca href=\"http://ncchoices.ces.ncsu.edu/\">NC Choices\u003c/a>, a program based out of the Center for Environmental Farming Systems at the North Carolina State University, which works with businesses along the state’s supply chain to support sustainable local meat production and sales. Director Sarah Blacklin—who says she had to create her own undergraduate degree program at University of North Carolina Chapel Hill “because there weren’t any food courses”—now lectures to 400 students there and has seen a sharp uptick in student interest in the food supply chain work NC Choices is doing. The collaboration stands as an example of how classroom learning can and should be translated into real-world action.\u003c/p>\n\u003cp>“You might have heard the phrase that communities have problems and universities have departments,” says Porter of Food Dignity. “While that highlights a need for more systemic approaches in education and knowledge generation, it also ignores a crucial point: Communities also have solutions.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nSteve Holt writes about everything from food to real estate for a diverse collection of publications and websites that includes \u003cem>The Boston Globe\u003c/em>, \u003cem>Boston Magazine\u003c/em>, \u003cem>Edible Boston\u003c/em>, and TakePart. In 2011, his feature about sustainable hamburgers in Boston was selected to be a part of that year’s Best Food Writing anthology. Read more of Steve’s articles at \u003ca href=\"http://www.thebostonwriter.com/\">thebostonwriter.com\u003c/a> and follow him on Twitter and Instagram @\u003ca href=\"https://twitter.com/thebostonwriter\" target=\"_blank\">thebostonwriter\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When professor Jennifer Otten stands in front of her first classes this Fall, she’ll see a student in every seat and know that the names of dozens more fill a waiting list. Each of the undergraduate courses she teaches at the University of Washington in Seattle have more than doubled since she started teaching them three years ago, outgrowing lecture halls and even attracting the attention of graduate students hoping to sit in.\u003c/p>\n\u003cp>What exactly is luring so many students to Otten’s classes? Is she offering an easy A?\u003c/p>\n\u003cp>On the contrary, the courses in question have names like “Food Studies: Harvest to Health” and “U.S. Food and Nutrition Policy,” niche subjects that would have attracted a much smaller and more specialized student population just a few years ago. These days, though, UW undergrads from every major flock to the university’s ever-expanding slate of food courses—often with little knowledge of the topic, says Otten. “I have really high attendance, which is unusual for an undergraduate class,” she says, adding that the students are also often more willing to participate than usual.\u003c/p>\n\u003cp>This surge of interest in food as an academic subject extends beyond the classroom at UW. Students at the university volunteer with \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">food justice groups\u003c/a>, support campus \u003ca href=\"http://food.washington.edu/farm/\">farms\u003c/a>, and some even live together in new \u003ca href=\"http://food.washington.edu/grow/food-exploration-community-in-lander-hall/\">“food exploration” dorms.\u003c/a> Otten attributes all this, in part, to the school’s location in food-progressive Seattle. But it’s happening everywhere—from the coasts to small college towns and everywhere in between.\u003c/p>\n\u003cp>A few recent examples showcase the growth of food-related courses in higher education:\u003c/p>\n\u003cul>\n\u003cli>Marylhurst College in Portland, Oregon recently added a \u003ca href=\"http://marylhurst.edu/academics/schools-colleges-departments/food-systems-society/ms-food-systems-society/index.html?utm_source=bookmark&utm_medium=print&utm_campaign=food-program\">Master of Science in Food Systems and Society\u003c/a>, which “focuses specifically on root causes of social inequality through the lens of the food system,” according to program coordinator Emily Burruel.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>According to the \u003ca href=\"http://food.berkeley.edu/wp-content/uploads/2015/01/BFI-2014-15-Annual-Report.pdf\">Berkeley Food Institute\u003c/a>, the University of California-Berkeley is now home to 80 food and agriculture courses, including a brand-new undergraduate minor in Food Systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>A few years ago, a design project in a food class at Stanford University set the stage for student Matt Rothe to launch \u003ca href=\"http://feedcollaborative.org/\">FEED Collaborative\u003c/a>—“a program in design thinking and food system innovation and impact.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Emory University’s Peggy Barlett has introduced several food courses with titles like “Anthropology of Coffee and Chocolate” and “Fast Food/Slow Food.”\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>At Kalamazoo Valley Community College in Kalamazoo, Michigan, brand-new degree programs in \u003ca href=\"https://www.kvcc.edu/programs/human/casfs.aas.php\">Culinary Arts\u003c/a> and Sustainable Brewing require that students take an “Introduction to Sustainable Food Systems” course, which was over-enrolled this Fall.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Both the \u003ca href=\"http://sites.lsa.umich.edu/sustainablefoodsystems/\">University of Michigan\u003c/a> and the \u003ca href=\"https://www.uvm.edu/foodsystems/\">University of Vermont\u003c/a> have established university-wide, trans-disciplinary programs in food systems.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>After developing the \u003ca href=\"http://newsinfo.iu.edu/news-archive/6266.html\">first Ph.D\u003c/a> in the anthropology of food in 2007, Indiana University reports an upswing in the addition of and interest in food-related courses, and food was even a university-wide focus for the Spring semester.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Through its \u003ca href=\"https://foodbetter.squarespace.com/\">FoodBetter challenge\u003c/a>, deans at Harvard College last Fall put out a call to all students to come up with ideas for improving the health, social, and environmental outcomes of the food system worldwide, resulting in a year-long focus on food issues throughout the Ivy League institution.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Tufts University has \u003ca href=\"http://www.nutrition.tufts.edu/academics/certificate-programs/sustainable-agriculture\">added an online certificate program in Sustainable Agriculture and Food Systems\u003c/a>, catering to a crush of interest from professionals working in the food system, says instructor Jennifer Obadia.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>New York University has seen applications for enrollment in its \u003ca href=\"http://steinhardt.nyu.edu/nutrition/food/ma/\">Master of Arts in Food Studies\u003c/a> increase from 80 in 2005 to around 170 today, and the university has increased its food and nutrition offerings from 30 classes a decade ago to 60 today.\u003c/li>\n\u003c/ul>\n\u003cp>More than 70 community colleges, four-year colleges, and universities now have specific degree programs for sustainable agriculture or food systems. This growth in interest on college campuses nationwide comes at a time when interest in food—and specifically local, sustainable food—is fomenting in popular culture at large, says pioneer food systems educator Dr. Molly Anderson of Middlebury College in Vermont.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This is trickling down into student interest, but it’s also surging up from students into colleges and universities,” she says. “Students are demanding these courses, demanding that there be attention to food, and demanding that there be student farms set up at their colleges and universities.”\u003c/p>\n\u003cp>Like the \u003ca href=\"http://civileats.com/2015/07/31/generation-yum-why-millennials-are-the-most-food-obsessed-generation-in-history/\">Millennial generation\u003c/a> before them, today’s college students are obsessed with food. In fact, this is precisely why professor Anderson was invited to teach at Middlebury this Fall. Students there have for a few years been asking for more courses, and possibly a degree program, in sustainable food. Anderson developed the landmark program at Tufts University in 1995, which she directed for five years, and most recently launched a successful \u003ca href=\"http://www.coa.edu/academics/areas-of-study/farming-food-systems/\">sustainable food systems program at College of the Atlantic\u003c/a>. At Middlebury, she’ll teach food systems courses while working with students and faculty to “figure out what’s needed” in terms of the larger food focus of the school.\u003c/p>\n\u003cp>“I suspect the students really want a major in food studies, or sustainable food systems, and I suspect the faculty want something more like a cluster of food courses,” she says. “My job is to reconcile those two.”\u003c/p>\n\u003cp>Anderson adds that two decades after co-founding what became a nationally recognized sustainable food program at Tufts, many of today’s students bring a deeper concern for issues of justice and inequality than their predecessors.\u003c/p>\n\u003cp>“You see students now coming in who want to work on farmworker issues and Native American health—things I wasn’t really seeing at all when I started the Agriculture, Food & Environment program at Tufts,” she says. “Social justice was a smaller theme.”\u003c/p>\n\u003cp>Learning more about the many facets of food earlier in life may also deepen students’ interest in food courses once they get to college. Take recent University of Washington graduate Ryan Laws, for example. Laws grew up in the Berkeley public school system and participated throughout elementary and middle school in Alice Waters’ \u003ca href=\"https://edibleschoolyard.org/node/356\">Edible Schoolyard\u003c/a> programming. When he got to college, Laws took both of Otten’s classes, he says, and by the time he graduated with a degree in medical anthropology, he had racked up around 10 food-related courses.\u003c/p>\n\u003cp>“I took one and caught the bug,” he says.\u003c/p>\n\u003cp>Laws isn’t alone. Otten says about 60 percent of her introductory Food Studies students go on to take her Food Policy course, and that students from both classes have taken that interest and gotten involved in the campus groups like \u003ca href=\"http://www.huskyrealfoodchallenge.org/\">Real Food Challenge\u003c/a>.\u003c/p>\n\u003cp>Challenges arise, of course, anytime a social movement makes its way to the lecture halls of the academy. A historical pitfall to avoid is the “professionalization” of the food movement, whereby experts in the field are expected to earn an undergraduate degree in food systems, says Dr. Christine Porter, who directs \u003ca href=\"http://fooddignity.org/\">Food Dignity\u003c/a>, a collaboration between three universities, one college and five community-based organizations which in 2011 received a $5 million grant by the United States Department of Agriculture to build sustainable food systems that create food security.\u003c/p>\n\u003cp>The cost of a college education and “massive overhang of student debt” remain challenges as well, says Dr. Krishnendu Ray, who chairs the Department of Nutrition, Food Studies, and Public Health at New York University. He sees, however, opportunities for even more young Americans to study food at community colleges, which have recently begun rolling out programs of their own.\u003c/p>\n\u003cp>If you talk to enough academic food activists, though, the majority say the movement is and always has been in the fields and markets, and the academic revolution we’re witnessing ought to serve in a supporting role to community-based organizations—not the other way around.\u003c/p>\n\u003cp>This has worked well at North Carolina-based \u003ca href=\"http://ncchoices.ces.ncsu.edu/\">NC Choices\u003c/a>, a program based out of the Center for Environmental Farming Systems at the North Carolina State University, which works with businesses along the state’s supply chain to support sustainable local meat production and sales. Director Sarah Blacklin—who says she had to create her own undergraduate degree program at University of North Carolina Chapel Hill “because there weren’t any food courses”—now lectures to 400 students there and has seen a sharp uptick in student interest in the food supply chain work NC Choices is doing. The collaboration stands as an example of how classroom learning can and should be translated into real-world action.\u003c/p>\n\u003cp>“You might have heard the phrase that communities have problems and universities have departments,” says Porter of Food Dignity. “While that highlights a need for more systemic approaches in education and knowledge generation, it also ignores a crucial point: Communities also have solutions.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nSteve Holt writes about everything from food to real estate for a diverse collection of publications and websites that includes \u003cem>The Boston Globe\u003c/em>, \u003cem>Boston Magazine\u003c/em>, \u003cem>Edible Boston\u003c/em>, and TakePart. In 2011, his feature about sustainable hamburgers in Boston was selected to be a part of that year’s Best Food Writing anthology. Read more of Steve’s articles at \u003ca href=\"http://www.thebostonwriter.com/\">thebostonwriter.com\u003c/a> and follow him on Twitter and Instagram @\u003ca href=\"https://twitter.com/thebostonwriter\" target=\"_blank\">thebostonwriter\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Upside of All This Cold? A Boom in Ice Cider",
"title": "The Upside of All This Cold? A Boom in Ice Cider",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78973\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/eden-iced_06-800a50baa82612579ff491f995c53809cb46b02a-1024x767.jpg\" alt=\"The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The icy winter is just what's needed for tasty ice cider. Photo: Herb Swanson/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Charlotte Albright, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287389633/the-upside-of-all-this-cold-a-boom-in-iced-cider\" target=\"_blank\">Vermont Public Radio for The Salt at NPR Food \u003c/a>(3/10/2014)\u003c/p>\n\u003cp>If there's anything most of us are tired of this winter, it's bone-chilling cold.\u003cbr> It's enough to drive you to drink. \u003c/p>\n\u003cp> Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s. This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits. \u003c/p>\n\u003cp> The first American maker to have a federally approved label is \u003ca href=\"http://www.edenicecider.com/\">Eden Ice Cider\u003c/a>, which got its start about eight years ago in a rural corner of Vermont known as the Northeast Kingdom. That's when Eleanor Leger, a Vermonter, and her husband, Albert, a Canadian, were sipping apple liqueur in Montreal, and wondering, \"Why doesn't anybody make this stuff on our side of the border?\" Vermont usually has more than enough ice and apples of its own, plus long cold spells needed to concentrate flavor.\u003c/p>\n\u003cp> Eleanor says this has been the best winter ever. At the end of each fall, she and her husband press cider from their 1,000 apple trees (and from a few other orchards) and stick the plastic vats in cold storage. After the first frost, they drag them outdoors. This crazy year, the stuff has frozen, almost thawed, and frozen several times. That makes for a rich, concentrated apple elixir — and lots of it. Yield is important, because about 75 percent of the original cider is left behind in an icy block after the concentrate drizzles out, ready for fermentation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Canada invented ice cider in the '90s. Now it's becoming trendy and Vermont wants to cash in, too. The frigid winter has been just the stuff to turn the state's frozen apples into tasty dessert wine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> Now the amber liquid is bubbling away in steel vats along the walls of a big cellar. Albert — sometimes with his Canadian enologist — tastes it just about every day to decide when to stop the fermentation. Ice cider makers aim for a subtle balance of apple, sugar, and acidity. Each variety of late-season apple creates a different flavor. Honey Crisp apples, for example, have a hint of honey, though no bees were involved. \u003c/p>\n\u003cp> A lot of people who don't love sweet dessert wines like ice cider. Apples are naturally more tart than grapes, so they leave a crisper, fresher aftertaste. And apples may be New England's true terroir. Though Calvinists might have frowned on turning a Northern Spy into a thimbleful of booze, hard apple cider was a popular alcoholic drink in Colonial America. Now that it's making a comeback with brands like \u003ca href=\"http://www.woodchuck.com/\">Woodchuck\u003c/a>, ice cider wine seems to be riding on its coattails.\u003c/p>\n\u003cp>Eden, Vermont's largest producer, is filling about 40,000 bottles a year, and it's available in at least 20 states. Vermont has sprouted at least five other ice cider makers, with more likely to venture into the orchard as the trend takes off. \u003c/p>\n\u003cp> So what else can you do with this alcoholic ambrosia, besides sip it? At 30 bucks a bottle, most thrifty New Englanders serve it in slender stemmed goblets on special occasions. \u003c/p>\n\u003cp> Martha Stewart gave it \u003ca href=\"http://images.marthastewart.com/images/channel/holidays/workshop/FullCookbook_2012.pdf\">a thumbs up for Thanksgiving\u003c/a> fare. You can also shake it up in cocktails. Eden has just come out with an aperitif cider infused with red currants and bitters, and they are now fermenting something like an apple champagne. \u003c/p>\n\u003cp> \"We want Vermont to be known for ice cider,\" Eleanor Leger says. \"This is apple country.\" \u003c/p>\n\u003cp> But \u003ca href=\"http://www.kennebeccider.com/products\">Maine\u003c/a>, \u003ca href=\"http://newyorkcorkreport.com/blog/2013/01/31/ice-cider-learning-to-love-the-cold/\">New York\u003c/a>, \u003ca href=\"https://cydermarket.com/Michigan.html\">Michigan\u003c/a>, and \u003ca href=\"http://seattlebeernews.com/2012/09/special-ice-cider-tasting-at-full-throttle-bottles-tonight-for-wa-cider-week/\">Washington\u003c/a> are starting to ride the ice cider wave, too. The question is not whether they have enough apples. The real test will be whether they have enough ice.\u003c/p>\n\u003cp> There, at least this year, far northern Vermont may have them beat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.vpr.net\" target=\"_blank\">Vermont Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"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",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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