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FM","link":"/"}},"bayareabites_129107":{"type":"posts","id":"bayareabites_129107","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129107","score":null,"sort":[1529773769000]},"guestAuthors":[],"slug":"food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says","title":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says","publishDate":1529773769,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>After Hurricane Maria hit, many people were left without access to water, food and power. But when food came, it raised a host of health concerns.\u003c/p>\n\u003cp>As food aid began to arrive last fall, Twitter was full of complaints from recipients and their families expressing shock that the contents of relief boxes appear to be stuffed with items like candy bars, potted meat and cheese crackers.\u003c/p>\n\u003cp>\"Who in their right mind would think this qualifies as a meal?\" tweeted CBS correspondent \u003ca href=\"https://twitter.com/DavidBegnaud\">David Begnaud\u003c/a>, quoting a Puerto Rican resident named Pedro who found candy and chips in his box.\u003c/p>\n\u003cp>After seeing a flood of such \u003ca href=\"https://twitter.com/lanenaborikua/status/929867765212626944\">social media posts\u003c/a>, \u003ca href=\"https://publichealth.gwu.edu/departments/global-health/uriyoan-colon-ramos\">Uriyoán Colón-Ramos\u003c/a>, a professor of public health at George Washington University, and a group of researchers went down to Puerto Rico to check it out. Colón-Ramos and her group analyzed 10 days' worth of food shipments found at a FEMA distribution center in Barranquitas, Puerto Rico, six weeks after Hurricane Maria hit.\u003c/p>\n\u003cp>https://twitter.com/sujeilugo/status/929115537497640961\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They found that 11 of the 107 different food items in the warehouse were candy and chips, including M&Ms and Twizzlers. And every item in the fruit category, which included sweetened fruit cups and applesauce, exceeded the \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans'\u003c/a> recommendations for added sugars. Eighty-three percent of veggies, which were all canned, exceeded the recommended content of sodium.\u003c/p>\n\u003cp>Some of the items analyzed were low-sugar and low-sodium, like canned sardines and fruit pouches packed in water, but these were in the minority, Colón-Ramos says.\u003c/p>\n\u003cp>Even when she excluded candy and chips, Colón-Ramos found that meals made with the foods provided would exceed the upper limit recommended for daily sodium, added sugars or saturated fats.\u003c/p>\n\u003cp>\"As a public health nutritionist, I just don't know why we are providing these foods,\" she says. \"How did these foods end up there, and who was monitoring them?\"\u003c/p>\n\u003cp>Colón-Ramos presented this data on June 11 at the \u003ca href=\"https://www.eventscribe.com/2018/Nutrition2018/fsPopup.asp?Mode=presInfo&PresentationID=407548\">Nutrition 2018\u003c/a> meeting in Boston. The \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans\u003c/a> says to keep \u003ca href=\"https://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium below 2,300 milligrams\u003c/a> per day and that less than 10 percent of your daily calories should come from saturated fats or added sugar.\u003c/p>\n\u003cp>https://twitter.com/Lucysbabygirl/status/929903722326568961\u003c/p>\n\u003cp>A typical meal plan using the foods found in the FEMA warehouse could include a ready-to-eat cereal and milk for breakfast, a morning and afternoon snack like dried peanuts or a cereal bar, tuna salad and crackers for lunch and a pre-packaged pasta dinner, Colón-Ramos says.\u003c/p>\n\u003cp>Following the meal plan with these foods would meet the DGA food group recommendations but exceed the dietary limits for salt, saturated fat, or added sugars.\u003c/p>\n\u003cp>In a situation where disaster has wiped out food options, people are happy for help. And who would deny a child who has been through a hurricane a piece of candy? But it doesn't make for a healthy eating plan in the long-term, which is what some food assistance operations in disaster zones sometimes become. As NPR has reported, the island is \u003ca href=\"https://www.npr.org/2018/03/20/595123550/6-months-after-hurricane-maria-puerto-rico-has-a-long-recovery-ahead\">still struggling\u003c/a> to access power and rebuild.\u003c/p>\n\u003cp>\"In the past and traditionally, not just in the U.S. but globally, food aid has been focused on providing enough calories and enough water,\" Colón-Ramos says. \"It makes perfect sense: You don't want people to be hungry, and you don't want people to die out of dehydration.\"\u003c/p>\n\u003cp>But now, this type of aid may be outdated and unhealthy. \u003ca href=\"https://www.cdc.gov/obesity/data/prevalence-maps.html\">Thirty to 35 percent\u003c/a> of Puerto Rican adults already are obese.\u003c/p>\n\u003cp>Ursula Marcos Tovar, a Manati, Puerto Rico, resident, received a FEMA box in October. She says the contents of the box were applesauce cups, animal-shaped cookies, beef jerky, canned pasta, bottled water and plastic cutlery. At that time, she and her family did not have power or water.\u003c/p>\n\u003cp>The box, which were handed out to each of the homes in her community, was too small to sustain her family of four for long, but luckily food stores in the area were starting to open. Marcos Tovar says at the time, there was only dry food available and the ATMs weren't working due to power outages.\u003c/p>\n\u003cp>For the first two to three months after Maria, this was all the food her family could access. She only received one box of FEMA food aid during this time.\u003c/p>\n\u003cp>\"I'm thankful for [the food], it was a terrible time after Maria,\" she says. \"It was a little, but it was something.\"\u003c/p>\n\u003cp>In the municipality where Colón-Ramos did her analysis, she found that there was extremely low access to healthy food even before the hurricane. There was only one major grocery store in the entire municipality, with the rest being small corner shops.\u003c/p>\n\u003cp>Colón-Ramos says food aid should increase accessibility to nutritious food for survivors. People in the area already had access to candy and chips through local stores, but none of them had options like nonfat milk. Fruits and vegetables were limited, as well as low-sodium protein options. Those are the kinds of things that FEMA should have been providing, she says.\u003c/p>\n\u003cp>\"Any foods that are distributed by the federal programs need to abide by the U.S. dietary guidelines,\" she says, including limits on salt, sugar and fat.\u003c/p>\n\u003cp>Colón-Ramos says the federal government also offers \u003ca href=\"https://www.fns.usda.gov/disaster/commonwealth-puerto-rico-disaster-nutrition-assistance\">emergency SNAP programs\u003c/a> that allow survivors to purchase their own food. But in a situation like this, where grocery stores are limited, people could only get more of the same high-sodium and sugar snacks.\u003c/p>\n\u003cp>FEMA said in an email to NPR that food aid meals meet guidelines developed in consultation with various groups, including the U.S. Department of Agriculture. In a short shelf-life meal, there would be a fat content of 47 grams or less and a sodium limit of 800 milligrams, FEMA says. FEMA did not mention any requirements on sugar content.\u003c/p>\n\u003cp>While individual meals or snacks may fall under the fat or sodium content, Colón-Ramos found that many could not simultaneously fit the food groups in the Dietary Guidelines' daily recommendations.\u003c/p>\n\u003cp>For example, one \u003ca href=\"https://www.chefboyardee.com/products/ravioli/beef-ravioli-15-oz\">serving of canned Chef Boyardee ravioli\u003c/a> that could be found in these boxes has a full meal's worth of sodium and seven grams of fat.\u003c/p>\n\u003cp>FEMA manages multiple contractors, and according to\u003cem> The\u003c/em> \u003cem>Washington Post\u003c/em>, is \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/24/why-fema-sent-junk-food-to-puerto-rican-hurricane-survivors/?utm_term=.07acfcceac55\">moving away from MREs \u003c/a>and snacks and towards grocery boxes and hot meals.\u003c/p>\n\u003cp>The food aid nutrition challenge isn't new. \u003ca href=\"http://fic.tufts.edu/team/gregory-gottlieb/\">Greg Gottlieb\u003c/a>, a professor in nutrition and human security at Tufts who was not involved in the research, says that in the late 1990s, he ran into a problem like this one when delivering aid to the Soviet Union.\u003c/p>\n\u003cp>\"When we opened up some of those packages, they were candy,\" he says. \"There were Twizzlers.\"\u003c/p>\n\u003cp>Dried fruits like raisins and apricots could be a healthier option, but it's also important to analyze what people actually eat where the aid is being delivered, he says. On top of that, it's hard to escape sodium in things like canned tuna and vegetables.\u003c/p>\n\u003cp>Colón-Ramos says there is a need for better monitoring of food aid and its health value, as well as more specific guidelines for those providing help.\u003c/p>\n\u003cp>\"We're seeing a larger prevalence of chronic diseases that are diet-related, and we're taking that in to consideration in food aid,\" she says. \"And we should, because those are now the most vulnerable populations to these kinds of disasters. The repercussions of what we may provide ... it could have repercussions on people's health.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A professor of public health found boxes filled with sugary or high-sodium snacks was sent to people in need of meals after Hurricane Maria, and says food aid needs to be more nutritious.","status":"publish","parent":0,"modified":1529773769,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1299},"headData":{"title":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says | KQED","description":"A professor of public health found boxes filled with sugary or high-sodium snacks was sent to people in need of meals after Hurricane Maria, and says food aid needs to be more nutritious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says","datePublished":"2018-06-23T17:09:29.000Z","dateModified":"2018-06-23T17:09:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129107 https://ww2.kqed.org/bayareabites/?p=129107","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/23/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says/","disqusTitle":"Food Aid To Puerto Rico Is Salty, Sugary, And Unbalanced, Researcher Says","nprImageCredit":"Mario Tama","nprByline":"Sara Kiley Watson, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"621036893","nprApiLink":"http://api.npr.org/query?id=621036893&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/22/621036893/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says?ft=nprml&f=621036893","nprRetrievedStory":"1","nprPubDate":"Fri, 22 Jun 2018 09:00:00 -0400","nprStoryDate":"Fri, 22 Jun 2018 09:00:18 -0400","nprLastModifiedDate":"Fri, 22 Jun 2018 09:00:18 -0400","path":"/bayareabites/129107/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Hurricane Maria hit, many people were left without access to water, food and power. But when food came, it raised a host of health concerns.\u003c/p>\n\u003cp>As food aid began to arrive last fall, Twitter was full of complaints from recipients and their families expressing shock that the contents of relief boxes appear to be stuffed with items like candy bars, potted meat and cheese crackers.\u003c/p>\n\u003cp>\"Who in their right mind would think this qualifies as a meal?\" tweeted CBS correspondent \u003ca href=\"https://twitter.com/DavidBegnaud\">David Begnaud\u003c/a>, quoting a Puerto Rican resident named Pedro who found candy and chips in his box.\u003c/p>\n\u003cp>After seeing a flood of such \u003ca href=\"https://twitter.com/lanenaborikua/status/929867765212626944\">social media posts\u003c/a>, \u003ca href=\"https://publichealth.gwu.edu/departments/global-health/uriyoan-colon-ramos\">Uriyoán Colón-Ramos\u003c/a>, a professor of public health at George Washington University, and a group of researchers went down to Puerto Rico to check it out. Colón-Ramos and her group analyzed 10 days' worth of food shipments found at a FEMA distribution center in Barranquitas, Puerto Rico, six weeks after Hurricane Maria hit.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"929115537497640961"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>They found that 11 of the 107 different food items in the warehouse were candy and chips, including M&Ms and Twizzlers. And every item in the fruit category, which included sweetened fruit cups and applesauce, exceeded the \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans'\u003c/a> recommendations for added sugars. Eighty-three percent of veggies, which were all canned, exceeded the recommended content of sodium.\u003c/p>\n\u003cp>Some of the items analyzed were low-sugar and low-sodium, like canned sardines and fruit pouches packed in water, but these were in the minority, Colón-Ramos says.\u003c/p>\n\u003cp>Even when she excluded candy and chips, Colón-Ramos found that meals made with the foods provided would exceed the upper limit recommended for daily sodium, added sugars or saturated fats.\u003c/p>\n\u003cp>\"As a public health nutritionist, I just don't know why we are providing these foods,\" she says. \"How did these foods end up there, and who was monitoring them?\"\u003c/p>\n\u003cp>Colón-Ramos presented this data on June 11 at the \u003ca href=\"https://www.eventscribe.com/2018/Nutrition2018/fsPopup.asp?Mode=presInfo&PresentationID=407548\">Nutrition 2018\u003c/a> meeting in Boston. The \u003ca href=\"https://www.choosemyplate.gov/dietary-guidelines\">Dietary Guidelines for Americans\u003c/a> says to keep \u003ca href=\"https://www.npr.org/sections/thesalt/2016/06/01/480309272/fda-guidelines-target-the-sodium-hiding-in-our-diets\">sodium below 2,300 milligrams\u003c/a> per day and that less than 10 percent of your daily calories should come from saturated fats or added sugar.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"929903722326568961"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>A typical meal plan using the foods found in the FEMA warehouse could include a ready-to-eat cereal and milk for breakfast, a morning and afternoon snack like dried peanuts or a cereal bar, tuna salad and crackers for lunch and a pre-packaged pasta dinner, Colón-Ramos says.\u003c/p>\n\u003cp>Following the meal plan with these foods would meet the DGA food group recommendations but exceed the dietary limits for salt, saturated fat, or added sugars.\u003c/p>\n\u003cp>In a situation where disaster has wiped out food options, people are happy for help. And who would deny a child who has been through a hurricane a piece of candy? But it doesn't make for a healthy eating plan in the long-term, which is what some food assistance operations in disaster zones sometimes become. As NPR has reported, the island is \u003ca href=\"https://www.npr.org/2018/03/20/595123550/6-months-after-hurricane-maria-puerto-rico-has-a-long-recovery-ahead\">still struggling\u003c/a> to access power and rebuild.\u003c/p>\n\u003cp>\"In the past and traditionally, not just in the U.S. but globally, food aid has been focused on providing enough calories and enough water,\" Colón-Ramos says. \"It makes perfect sense: You don't want people to be hungry, and you don't want people to die out of dehydration.\"\u003c/p>\n\u003cp>But now, this type of aid may be outdated and unhealthy. \u003ca href=\"https://www.cdc.gov/obesity/data/prevalence-maps.html\">Thirty to 35 percent\u003c/a> of Puerto Rican adults already are obese.\u003c/p>\n\u003cp>Ursula Marcos Tovar, a Manati, Puerto Rico, resident, received a FEMA box in October. She says the contents of the box were applesauce cups, animal-shaped cookies, beef jerky, canned pasta, bottled water and plastic cutlery. At that time, she and her family did not have power or water.\u003c/p>\n\u003cp>The box, which were handed out to each of the homes in her community, was too small to sustain her family of four for long, but luckily food stores in the area were starting to open. Marcos Tovar says at the time, there was only dry food available and the ATMs weren't working due to power outages.\u003c/p>\n\u003cp>For the first two to three months after Maria, this was all the food her family could access. She only received one box of FEMA food aid during this time.\u003c/p>\n\u003cp>\"I'm thankful for [the food], it was a terrible time after Maria,\" she says. \"It was a little, but it was something.\"\u003c/p>\n\u003cp>In the municipality where Colón-Ramos did her analysis, she found that there was extremely low access to healthy food even before the hurricane. There was only one major grocery store in the entire municipality, with the rest being small corner shops.\u003c/p>\n\u003cp>Colón-Ramos says food aid should increase accessibility to nutritious food for survivors. People in the area already had access to candy and chips through local stores, but none of them had options like nonfat milk. Fruits and vegetables were limited, as well as low-sodium protein options. Those are the kinds of things that FEMA should have been providing, she says.\u003c/p>\n\u003cp>\"Any foods that are distributed by the federal programs need to abide by the U.S. dietary guidelines,\" she says, including limits on salt, sugar and fat.\u003c/p>\n\u003cp>Colón-Ramos says the federal government also offers \u003ca href=\"https://www.fns.usda.gov/disaster/commonwealth-puerto-rico-disaster-nutrition-assistance\">emergency SNAP programs\u003c/a> that allow survivors to purchase their own food. But in a situation like this, where grocery stores are limited, people could only get more of the same high-sodium and sugar snacks.\u003c/p>\n\u003cp>FEMA said in an email to NPR that food aid meals meet guidelines developed in consultation with various groups, including the U.S. Department of Agriculture. In a short shelf-life meal, there would be a fat content of 47 grams or less and a sodium limit of 800 milligrams, FEMA says. FEMA did not mention any requirements on sugar content.\u003c/p>\n\u003cp>While individual meals or snacks may fall under the fat or sodium content, Colón-Ramos found that many could not simultaneously fit the food groups in the Dietary Guidelines' daily recommendations.\u003c/p>\n\u003cp>For example, one \u003ca href=\"https://www.chefboyardee.com/products/ravioli/beef-ravioli-15-oz\">serving of canned Chef Boyardee ravioli\u003c/a> that could be found in these boxes has a full meal's worth of sodium and seven grams of fat.\u003c/p>\n\u003cp>FEMA manages multiple contractors, and according to\u003cem> The\u003c/em> \u003cem>Washington Post\u003c/em>, is \u003ca href=\"https://www.washingtonpost.com/news/wonk/wp/2017/10/24/why-fema-sent-junk-food-to-puerto-rican-hurricane-survivors/?utm_term=.07acfcceac55\">moving away from MREs \u003c/a>and snacks and towards grocery boxes and hot meals.\u003c/p>\n\u003cp>The food aid nutrition challenge isn't new. \u003ca href=\"http://fic.tufts.edu/team/gregory-gottlieb/\">Greg Gottlieb\u003c/a>, a professor in nutrition and human security at Tufts who was not involved in the research, says that in the late 1990s, he ran into a problem like this one when delivering aid to the Soviet Union.\u003c/p>\n\u003cp>\"When we opened up some of those packages, they were candy,\" he says. \"There were Twizzlers.\"\u003c/p>\n\u003cp>Dried fruits like raisins and apricots could be a healthier option, but it's also important to analyze what people actually eat where the aid is being delivered, he says. On top of that, it's hard to escape sodium in things like canned tuna and vegetables.\u003c/p>\n\u003cp>Colón-Ramos says there is a need for better monitoring of food aid and its health value, as well as more specific guidelines for those providing help.\u003c/p>\n\u003cp>\"We're seeing a larger prevalence of chronic diseases that are diet-related, and we're taking that in to consideration in food aid,\" she says. \"And we should, because those are now the most vulnerable populations to these kinds of disasters. The repercussions of what we may provide ... it could have repercussions on people's health.\" \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 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129107/food-aid-to-puerto-rico-is-salty-sugary-and-unbalanced-researcher-says","authors":["byline_bayareabites_129107"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_14460"],"featImg":"bayareabites_129108","label":"bayareabites"},"bayareabites_128681":{"type":"posts","id":"bayareabites_128681","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128681","score":null,"sort":[1528144102000]},"guestAuthors":[],"slug":"puerto-ricos-push-for-food-independence-intertwined-with-statehood-debate","title":"Puerto Rico's Push For Food Independence Intertwined With Statehood Debate","publishDate":1528144102,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Hurricane Maria has \u003ca href=\"https://www.youtube.com/watch?time_continue=11&v=TynxHmVaH8g\">reignited a small movement\u003c/a> in Puerto Rico aimed at strengthening the local food system so the island can survive and thrive without dependence on the mainland U.S.\u003c/p>\n\u003cp>Before the hurricane struck in September 2017, Puerto Rico imported about 85 percent of its food. And to make matters worse, Maria wiped out 80 percent of crops on the island, according to \u003ca href=\"https://www.nytimes.com/2017/09/24/us/puerto-rico-hurricane-maria-agriculture-.html\" target=\"_blank\">The New York Times\u003c/a>.\u003c/p>\n\u003cp>Local food supporters acted quickly, cleaning debris, helping to replant farms and spreading their belief that a self-sufficient Puerto Rico would be more resilient to future challenges.\u003c/p>\n\u003cfigure id=\"attachment_128682\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg\" alt=\"Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says.\" width=\"1989\" height=\"1119\" class=\"size-full wp-image-128682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-520x293.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a new idea. In 2015, Myrna Comas Pagan, Puerto Rico's former agriculture secretary, told officials with \u003ca href=\"https://nifa.usda.gov/announcement/puerto-rico%E2%80%99s-secretary-agriculture-visits-nifa-addresses-food-security-issues\" target=\"_blank\">the U.S. Department of Agriculture\u003c/a>, \"Our island depends on food imports — that's a point of vulnerability. We have a critical situation.\"\u003c/p>\n\u003cp>The government has funded various efforts, including promoting farmers markets, agrotourism and adding local produce to school lunches.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the idea of becoming more food independent parallels an issue Puerto Rico has grappled with for decades: Should it remain a U.S. commonwealth? Should it become the 51st state? Should it seek independence?\u003c/p>\n\u003cp>Some say Hurricane Maria has shifted the debate by exposing a toxic relationship with the U.S. government, one they view as colonization.\u003c/p>\n\u003cp>\"Maria just let us see that the crisis is just there,\" said Emilú De León, a member of Comedores Sociales in Puerto Rico, a food distribution initiative. \"It's the government that can't do anything, that can't respond. It's the colonialism, the hunger, it's everything.\"\u003c/p>\n\u003cp>Others are thankful for federal aid and say the situation after the hurricane would have been much worse without help from the Federal Emergency Management Agency and other organizations from the mainland.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg\" alt='At Botijas Secondary School No. 1, students work with hoes to ready new beds for planting while chanting in Spanish, \"Up and down, we prepare the earth.\"' width=\"2000\" height=\"1125\" class=\"aligncenter size-full wp-image-128683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\"With all the problems, the U.S. government approved $49 billion in aid, not just for Puerto Rico, but for all the territories,\" said Emilio Pantojas, an economist at the University of Puerto Rico. \"Who is going to provide that kind of aid in the international community?\"\u003c/p>\n\u003cp>Puerto Rico, a U.S. commonwealth less than 1,000 miles southeast of Miami, has always had a complicated relationship with Washington, D.C. Residents have U.S. citizenship and access to some federal aid programs, but they can't vote in presidential elections and don't have voting representation in Congress.\u003c/p>\n\u003cp>Lawyer and political analyst Leo Aldridge said the relationship polarizes the Puerto Rican community and has been amplified by the impacts of storm and the federal response.\u003c/p>\n\u003cp>Organizers of the Puerto Rican food movement say the hurricane has made the public aware of the shortcomings of the mainland U.S. government and more receptive to the need to produce healthy food locally.\u003c/p>\n\u003cfigure id=\"attachment_128684\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg\" alt=\"Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-128684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Cronkite Borderlands Project is a multimedia reporting program in which students cover human rights, immigration and border issues in the U.S. and abroad in both English and Spanish. This story is also part of a new collaboration, Elemental: Covering Sustainability, which focuses on sustainability in the West and involves KJZZ, KPCC, Cronkite News, Arizona PBS, Rocky Mountain PBS and Southern California PBS.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Before Hurricane Maria hit in September, the island imported most of its food. The storm sparked a movement to rely on local crops, and highlighted a complicated relationship with the U.S. government.","status":"publish","parent":0,"modified":1528144102,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":619},"headData":{"title":"Puerto Rico's Push For Food Independence Intertwined With Statehood Debate | KQED","description":"Before Hurricane Maria hit in September, the island imported most of its food. The storm sparked a movement to rely on local crops, and highlighted a complicated relationship with the U.S. government.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Puerto Rico's Push For Food Independence Intertwined With Statehood Debate","datePublished":"2018-06-04T20:28:22.000Z","dateModified":"2018-06-04T20:28:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128681 https://ww2.kqed.org/bayareabites/?p=128681","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/04/puerto-ricos-push-for-food-independence-intertwined-with-statehood-debate/","disqusTitle":"Puerto Rico's Push For Food Independence Intertwined With Statehood Debate","videoEmbed":"https://youtu.be/TynxHmVaH8g","nprImageCredit":"Jenna Miller","nprByline":"Jenna Miller, NPR Food","nprImageAgency":"Cronkite Borderlands Project","nprStoryId":"613350827","nprApiLink":"http://api.npr.org/query?id=613350827&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/04/613350827/puerto-ricos-push-for-food-independence-intertwined-with-statehood-debate?ft=nprml&f=613350827","nprRetrievedStory":"1","nprPubDate":"Mon, 04 Jun 2018 11:39:00 -0400","nprStoryDate":"Mon, 04 Jun 2018 11:39:00 -0400","nprLastModifiedDate":"Mon, 04 Jun 2018 11:39:29 -0400","path":"/bayareabites/128681/puerto-ricos-push-for-food-independence-intertwined-with-statehood-debate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hurricane Maria has \u003ca href=\"https://www.youtube.com/watch?time_continue=11&v=TynxHmVaH8g\">reignited a small movement\u003c/a> in Puerto Rico aimed at strengthening the local food system so the island can survive and thrive without dependence on the mainland U.S.\u003c/p>\n\u003cp>Before the hurricane struck in September 2017, Puerto Rico imported about 85 percent of its food. And to make matters worse, Maria wiped out 80 percent of crops on the island, according to \u003ca href=\"https://www.nytimes.com/2017/09/24/us/puerto-rico-hurricane-maria-agriculture-.html\" target=\"_blank\">The New York Times\u003c/a>.\u003c/p>\n\u003cp>Local food supporters acted quickly, cleaning debris, helping to replant farms and spreading their belief that a self-sufficient Puerto Rico would be more resilient to future challenges.\u003c/p>\n\u003cfigure id=\"attachment_128682\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg\" alt=\"Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says.\" width=\"1989\" height=\"1119\" class=\"size-full wp-image-128682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_4808_wide-25d6c6cc9d49a32989b24e129ba6ddadf308964a-520x293.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">Nine days after the Hurricane Maria struck, Emilú De León and other volunteers opened a kitchen to serve meals to the people of Caguas. The first day, they fed 600, De León says. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a new idea. In 2015, Myrna Comas Pagan, Puerto Rico's former agriculture secretary, told officials with \u003ca href=\"https://nifa.usda.gov/announcement/puerto-rico%E2%80%99s-secretary-agriculture-visits-nifa-addresses-food-security-issues\" target=\"_blank\">the U.S. Department of Agriculture\u003c/a>, \"Our island depends on food imports — that's a point of vulnerability. We have a critical situation.\"\u003c/p>\n\u003cp>The government has funded various efforts, including promoting farmers markets, agrotourism and adding local produce to school lunches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, the idea of becoming more food independent parallels an issue Puerto Rico has grappled with for decades: Should it remain a U.S. commonwealth? Should it become the 51st state? Should it seek independence?\u003c/p>\n\u003cp>Some say Hurricane Maria has shifted the debate by exposing a toxic relationship with the U.S. government, one they view as colonization.\u003c/p>\n\u003cp>\"Maria just let us see that the crisis is just there,\" said Emilú De León, a member of Comedores Sociales in Puerto Rico, a food distribution initiative. \"It's the government that can't do anything, that can't respond. It's the colonialism, the hunger, it's everything.\"\u003c/p>\n\u003cp>Others are thankful for federal aid and say the situation after the hurricane would have been much worse without help from the Federal Emergency Management Agency and other organizations from the mainland.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg\" alt='At Botijas Secondary School No. 1, students work with hoes to ready new beds for planting while chanting in Spanish, \"Up and down, we prepare the earth.\"' width=\"2000\" height=\"1125\" class=\"aligncenter size-full wp-image-128683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5466_wide-585984446eee83c0658fd34531bd1db51163311a-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\"With all the problems, the U.S. government approved $49 billion in aid, not just for Puerto Rico, but for all the territories,\" said Emilio Pantojas, an economist at the University of Puerto Rico. \"Who is going to provide that kind of aid in the international community?\"\u003c/p>\n\u003cp>Puerto Rico, a U.S. commonwealth less than 1,000 miles southeast of Miami, has always had a complicated relationship with Washington, D.C. Residents have U.S. citizenship and access to some federal aid programs, but they can't vote in presidential elections and don't have voting representation in Congress.\u003c/p>\n\u003cp>Lawyer and political analyst Leo Aldridge said the relationship polarizes the Puerto Rican community and has been amplified by the impacts of storm and the federal response.\u003c/p>\n\u003cp>Organizers of the Puerto Rican food movement say the hurricane has made the public aware of the shortcomings of the mainland U.S. government and more receptive to the need to produce healthy food locally.\u003c/p>\n\u003cfigure id=\"attachment_128684\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg\" alt=\"Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops.\" width=\"2000\" height=\"1125\" class=\"size-full wp-image-128684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/img_5163_wide-92d9034bca5921716eee0db52e9ab73bde12056d-520x293.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Six months after Hurricane Maria, electric lines still hang haphazardly along the streets of the small town of Botijas, about an hour inland from San Juan. Down the road, Dalma Cartagena teaches elementary school children how to compost, plant and harvest crops. \u003ccite>(Jenna Miller/Cronkite Borderlands Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Cronkite Borderlands Project is a multimedia reporting program in which students cover human rights, immigration and border issues in the U.S. and abroad in both English and Spanish. This story is also part of a new collaboration, Elemental: Covering Sustainability, which focuses on sustainability in the West and involves KJZZ, KPCC, Cronkite News, Arizona PBS, Rocky Mountain PBS and Southern California PBS.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128681/puerto-ricos-push-for-food-independence-intertwined-with-statehood-debate","authors":["byline_bayareabites_128681"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14460"],"featImg":"bayareabites_128682","label":"bayareabites"},"bayareabites_125671":{"type":"posts","id":"bayareabites_125671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125671","score":null,"sort":[1520978261000]},"guestAuthors":[],"slug":"two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best","title":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best","publishDate":1520978261,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Update: On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.\u003c/em>\u003c/p>\n\u003cp>Finalists for the James Beard Awards — known as the Oscars of the food world — will be announced Wednesday. Among those waiting to hear if they made the cut are two chefs from San Juan, Puerto Rico, who are nursing their restaurants back to life six months after Hurricane Maria devastated the island.\u003c/p>\n\u003cp>Chef Gabriel Hernandez slept on his restaurant floor for three weeks and served iceberg lettuce when there was little other produce available. Jose Enrique opened his eponymous restaurant as a staging kitchen for José Andrés' mass-cooking charity operation before his generator died. Both chefs were named as semifinalists for the Beard awards last month.\u003c/p>\n\u003cp>\"It [was] an amazing surprise,\" says Hernandez, a first-time semifinalist and the chef and co-owner at Verde Mesa in Old San Juan. \"Especially these last couple of months have been a really hard process to restore the restaurant.\"\u003c/p>\n\u003cp>In December, Hernandez spoke to NPR during the lunch service at Verde Mesa. Then, as now, he had not resumed dinner service due to lack of clientele. He had three cooks instead of the nine who worked before the hurricane. His credit card machine didn't work. His air conditioner was still broken after the storm broke his compressor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at least his restaurant was open. After the hurricane hit, Hernandez had to camp out in Verde Mesa — with power out across the island, his electric storm shutters at home would not open. Hurricane Irma, which hit in early September, had depleted his emergency savings\u003cstrong>, \u003c/strong>leaving him exposed when Maria made landfall two weeks later. Even if he had re-opened his restaurant back then, he says, \"there was no economical movement in San Juan.\"\u003c/p>\n\u003cp>Hernandez was only able to reopen in early November because a guest knocked on his door and offered him a generator. He rewired his kitchen to use only one electrical appliance \u003cstrong>\u003c/strong>instead of four and used Sterno cans to heat a stew menu.\u003c/p>\n\u003cp>\"And then we used whatever we can do in our power to make great, amazing appetizers using whatever we can find,\" Hernandez says. \"That was the challenge.\"\u003c/p>\n\u003cp>Nearly all of Puerto Rico's food is imported from the mainland U.S. In recent years, amid an economic recession on the island, a local farm movement blossomed, including several farm-to-table restaurants. Hernandez says his restaurant aims \"to create a new culinary identity\" for Puerto Rico. But after the storm, about \u003ca href=\"https://www.npr.org/2017/10/08/556465458/the-future-of-farming-in-puerto-rico\">80 percent\u003c/a> of the island's meager crops were destroyed.\u003c/p>\n\u003cp>In December, Hernandez celebrated the return of fresh radishes, butter lettuce, eggplant and chayote, a local squash. He served the chayote thinly sliced with chunks of mango and flecks of cilantro and black sesame as a tangy appetizer. Also on the menu: \u003cem>Serenata de Bacalao\u003c/em>, a salad of yams, hard-boiled eggs and cod, which traces back to Spanish colonists who packed their barges with the dried salted fish.\u003c/p>\n\u003cfigure id=\"attachment_125673\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg\" alt=\"In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria. \u003ccite>(Daniella Cheslow/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hernandez is an accidental chef. He studied electronics engineering technology but found he didn't like the field. So he started working as a runner in a local restaurant, then became a waiter and bartender. Nine years ago, he and a partner decided to open a simple soup and salad eatery in Old San Juan.\u003c/p>\n\u003cp>In the beginning, \"we didn't have the money to hire a chef, so I started working in the kitchen,\" he says.\u003c/p>\n\u003cp>Verde Mesa evolved over the years and moved to a bigger space seating 40, with airy windows letting in a sea breeze and vintage chandeliers hanging amid sea green-painted walls. Eventually, Hernandez says he hired a professionally trained sous chef and kitchen supervisor. He says he paid his sous chef a salary even when his restaurant was closed after Maria because he imagined he would be crucial to recovery.\u003cstrong> \u003c/strong>\"Starting over without a sous chef I've been training for so many years [would be too] hard,\" Hernandez says.\u003c/p>\n\u003cp>For Jose Enrique, James Beard recognition is an annual exercise. He has been a semifinalist or nominee for the best chef of the South category each year since 2013. Enrique trained at the Culinary Institute of America in Hyde Park, N.Y., \u003cstrong>\u003c/strong>and cooked in New Orleans. About a decade ago, he moved back to Puerto Rico and took over a restaurant in an old house in San Juan's Santurce neighborhood. His restaurant has no sign to mark its presence, but it is steps from La Placita, the market square where each night locals drink and dance to salsa music in a handful of bars.\u003c/p>\n\u003cp>Enrique says before the storm, his restaurant had become a pilgrimage point. Lines snaked out of the charming veranda; guests waited as long as two hours to grab one of his 37 seats.\u003c/p>\n\u003cp>He managed to stay open for about 10 days after the storm thanks to a generator. During that time, celebrity chef José Andrés enlisted Enrique — and his restaurant's kitchen — in his mission to feed the hurricane victims.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Those first 10 days we were pumping food out for the island. Those first 10 days we worked was volunteering,\" Enrique says.\u003c/p>\n\u003cp>Then his generator died and he could not get it fixed amid the surging demand. So Enrique closed the restaurant for nearly two months.\u003c/p>\n\u003cp>\"I tried to do something every day in the restaurant – open the windows, clean. ... It was a rough time,\" he says. He finally reopened after electricity was restored to San Juan. \"I think if we would have had another two weeks without power, we would have been closed\u003cstrong>\" \u003c/strong>for good.\u003c/p>\n\u003cp>Before the storm, Enrique says he had days when nearly 75 percent of his menu was locally sourced. Now, he is far from that.\u003c/p>\n\u003cp>\"Even now it's hard to get plantains, which is something everybody eats here every day,\" Enrique says.\u003c/p>\n\u003cp>The James Beard Foundation will announce its shortlist of nominees Wednesday. Myriam Ocasio, a local food writer, says she thinks a win is a \"long shot\" for either Hernandez or Enrique. It's not because of a lack of talent, Ocasio tells NPR in a an email, but because the awards have tended to \u003cstrong>\"\u003c/strong>pick chefs from the mainland, overlooking ours. I feel that Puerto Rico is the culinary destination of the Caribbean, but we just have not been recognized as such.\"\u003c/p>\n\u003cp>Enrique says regardless of how the awards turn out, Puerto Rico is experiencing a rebirth. He says his business has recovered to two-thirds of its former volume. Before the hurricane, he says, local growers were cultivating \"beautiful carrots\" and flavorful honey. Now, he says, that farming movement is showing signs of life again.\u003c/p>\n\u003cp>\"I believe it's going to come back bigger than before the hurricane,\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.","status":"publish","parent":0,"modified":1521161247,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1192},"headData":{"title":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best | KQED","description":"After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best","datePublished":"2018-03-13T21:57:41.000Z","dateModified":"2018-03-16T00:47:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125671 https://ww2.kqed.org/bayareabites/?p=125671","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/13/two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best/","disqusTitle":"Two Puerto Rican Chefs Weathered The Worst; Now Honored By The Best","nprImageCredit":"Daniella Cheslow","nprByline":"Daniella Cheslow, NPR Food","nprImageAgency":"NPR","nprStoryId":"593211674","nprApiLink":"http://api.npr.org/query?id=593211674&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/13/593211674/two-chefs-in-puerto-rico-up-for-james-beard-awards?ft=nprml&f=593211674","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Mar 2018 16:23:00 -0400","nprStoryDate":"Tue, 13 Mar 2018 16:23:16 -0400","nprLastModifiedDate":"Tue, 13 Mar 2018 16:23:16 -0400","path":"/bayareabites/125671/two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Update: On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.\u003c/em>\u003c/p>\n\u003cp>Finalists for the James Beard Awards — known as the Oscars of the food world — will be announced Wednesday. Among those waiting to hear if they made the cut are two chefs from San Juan, Puerto Rico, who are nursing their restaurants back to life six months after Hurricane Maria devastated the island.\u003c/p>\n\u003cp>Chef Gabriel Hernandez slept on his restaurant floor for three weeks and served iceberg lettuce when there was little other produce available. Jose Enrique opened his eponymous restaurant as a staging kitchen for José Andrés' mass-cooking charity operation before his generator died. Both chefs were named as semifinalists for the Beard awards last month.\u003c/p>\n\u003cp>\"It [was] an amazing surprise,\" says Hernandez, a first-time semifinalist and the chef and co-owner at Verde Mesa in Old San Juan. \"Especially these last couple of months have been a really hard process to restore the restaurant.\"\u003c/p>\n\u003cp>In December, Hernandez spoke to NPR during the lunch service at Verde Mesa. Then, as now, he had not resumed dinner service due to lack of clientele. He had three cooks instead of the nine who worked before the hurricane. His credit card machine didn't work. His air conditioner was still broken after the storm broke his compressor.\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>But at least his restaurant was open. After the hurricane hit, Hernandez had to camp out in Verde Mesa — with power out across the island, his electric storm shutters at home would not open. Hurricane Irma, which hit in early September, had depleted his emergency savings\u003cstrong>, \u003c/strong>leaving him exposed when Maria made landfall two weeks later. Even if he had re-opened his restaurant back then, he says, \"there was no economical movement in San Juan.\"\u003c/p>\n\u003cp>Hernandez was only able to reopen in early November because a guest knocked on his door and offered him a generator. He rewired his kitchen to use only one electrical appliance \u003cstrong>\u003c/strong>instead of four and used Sterno cans to heat a stew menu.\u003c/p>\n\u003cp>\"And then we used whatever we can do in our power to make great, amazing appetizers using whatever we can find,\" Hernandez says. \"That was the challenge.\"\u003c/p>\n\u003cp>Nearly all of Puerto Rico's food is imported from the mainland U.S. In recent years, amid an economic recession on the island, a local farm movement blossomed, including several farm-to-table restaurants. Hernandez says his restaurant aims \"to create a new culinary identity\" for Puerto Rico. But after the storm, about \u003ca href=\"https://www.npr.org/2017/10/08/556465458/the-future-of-farming-in-puerto-rico\">80 percent\u003c/a> of the island's meager crops were destroyed.\u003c/p>\n\u003cp>In December, Hernandez celebrated the return of fresh radishes, butter lettuce, eggplant and chayote, a local squash. He served the chayote thinly sliced with chunks of mango and flecks of cilantro and black sesame as a tangy appetizer. Also on the menu: \u003cem>Serenata de Bacalao\u003c/em>, a salad of yams, hard-boiled eggs and cod, which traces back to Spanish colonists who packed their barges with the dried salted fish.\u003c/p>\n\u003cfigure id=\"attachment_125673\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg\" alt=\"In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria. \u003ccite>(Daniella Cheslow/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hernandez is an accidental chef. He studied electronics engineering technology but found he didn't like the field. So he started working as a runner in a local restaurant, then became a waiter and bartender. Nine years ago, he and a partner decided to open a simple soup and salad eatery in Old San Juan.\u003c/p>\n\u003cp>In the beginning, \"we didn't have the money to hire a chef, so I started working in the kitchen,\" he says.\u003c/p>\n\u003cp>Verde Mesa evolved over the years and moved to a bigger space seating 40, with airy windows letting in a sea breeze and vintage chandeliers hanging amid sea green-painted walls. Eventually, Hernandez says he hired a professionally trained sous chef and kitchen supervisor. He says he paid his sous chef a salary even when his restaurant was closed after Maria because he imagined he would be crucial to recovery.\u003cstrong> \u003c/strong>\"Starting over without a sous chef I've been training for so many years [would be too] hard,\" Hernandez says.\u003c/p>\n\u003cp>For Jose Enrique, James Beard recognition is an annual exercise. He has been a semifinalist or nominee for the best chef of the South category each year since 2013. Enrique trained at the Culinary Institute of America in Hyde Park, N.Y., \u003cstrong>\u003c/strong>and cooked in New Orleans. About a decade ago, he moved back to Puerto Rico and took over a restaurant in an old house in San Juan's Santurce neighborhood. His restaurant has no sign to mark its presence, but it is steps from La Placita, the market square where each night locals drink and dance to salsa music in a handful of bars.\u003c/p>\n\u003cp>Enrique says before the storm, his restaurant had become a pilgrimage point. Lines snaked out of the charming veranda; guests waited as long as two hours to grab one of his 37 seats.\u003c/p>\n\u003cp>He managed to stay open for about 10 days after the storm thanks to a generator. During that time, celebrity chef José Andrés enlisted Enrique — and his restaurant's kitchen — in his mission to feed the hurricane victims.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Those first 10 days we were pumping food out for the island. Those first 10 days we worked was volunteering,\" Enrique says.\u003c/p>\n\u003cp>Then his generator died and he could not get it fixed amid the surging demand. So Enrique closed the restaurant for nearly two months.\u003c/p>\n\u003cp>\"I tried to do something every day in the restaurant – open the windows, clean. ... It was a rough time,\" he says. He finally reopened after electricity was restored to San Juan. \"I think if we would have had another two weeks without power, we would have been closed\u003cstrong>\" \u003c/strong>for good.\u003c/p>\n\u003cp>Before the storm, Enrique says he had days when nearly 75 percent of his menu was locally sourced. Now, he is far from that.\u003c/p>\n\u003cp>\"Even now it's hard to get plantains, which is something everybody eats here every day,\" Enrique says.\u003c/p>\n\u003cp>The James Beard Foundation will announce its shortlist of nominees Wednesday. Myriam Ocasio, a local food writer, says she thinks a win is a \"long shot\" for either Hernandez or Enrique. It's not because of a lack of talent, Ocasio tells NPR in a an email, but because the awards have tended to \u003cstrong>\"\u003c/strong>pick chefs from the mainland, overlooking ours. I feel that Puerto Rico is the culinary destination of the Caribbean, but we just have not been recognized as such.\"\u003c/p>\n\u003cp>Enrique says regardless of how the awards turn out, Puerto Rico is experiencing a rebirth. He says his business has recovered to two-thirds of its former volume. Before the hurricane, he says, local growers were cultivating \"beautiful carrots\" and flavorful honey. Now, he says, that farming movement is showing signs of life again.\u003c/p>\n\u003cp>\"I believe it's going to come back bigger than before the hurricane,\" he says. \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 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125671/two-puerto-rican-chefs-weathered-the-worst-now-honored-by-the-best","authors":["byline_bayareabites_125671"],"categories":["bayareabites_11028","bayareabites_2035"],"tags":["bayareabites_130","bayareabites_14460"],"featImg":"bayareabites_125717","label":"bayareabites"},"bayareabites_121678":{"type":"posts","id":"bayareabites_121678","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121678","score":null,"sort":[1508538155000]},"guestAuthors":[],"slug":"chef-jose-andres-has-served-nearly-1-5-million-meals-to-hungry-puerto-ricans","title":"Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans","publishDate":1508538155,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story from All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171020_atc_dc_chef_leads_efforts_to_feed_displaced_puerto_ricans.mp3\u003c/p>\n\u003cp>The Coliseo is the biggest concert hall in San Juan, Puerto Rico. But since Hurricane Maria devastated the island a month ago, it's become the epicenter of a massive effort to feed tens of thousands left hungry by the storm – an effort led by celebrity chef Jose Andres.\u003c/p>\n\u003cp>\"We're about to reach the million and a half [meals] served — a vast majority of them hot meals,\" says Andres, who is known for his upscale restaurants in Washington, D.C., and for canceling his plans to open one in Donald Trump's D.C. hotel.\u003c/p>\n\u003cp>Nearly 80 percent of Puerto Rico remains \u003ca href=\"#o\">without electricity\u003c/a>. In the Coliseo, he oversees a massive makeshift kitchen. A few hundred volunteers prepare stews and sandwiches — 60,000 each day. Andres calls it \"one of the most effective sandwich lines made by volunteers in history — I'm so proud of them.\"\u003c/p>\n\u003cp>On a recent visit, I watch as one volunteer, Yamil Lopez, stirs a giant paella pan – five feet in diameter. This one alone holds enough to feed 850 people. This batch, Lopez explains in Spanish, contains 12 ingredients, including \"a little pork, chorizo, black beans, red beans, some***carrots.\" But no seafood – traditionally a featured paella ingredient.\u003c/p>\n\u003cfigure id=\"attachment_121680\" class=\"wp-caption aligncenter\" style=\"max-width: 2998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg\" alt=\"Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people.\" width=\"2998\" height=\"2248\" class=\"size-full wp-image-121680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg 2998w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-520x390.jpg 520w\" sizes=\"(max-width: 2998px) 100vw, 2998px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people. \u003ccite>(Christina Calas/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call it Paella Maria, like the hurricane, because it's what we have on hand at the moment,\" Lopez says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Boxes of apples and stacks of canned Goya beans line the rounded hallways of the Coliseo. Open areas are set up with long tables covered in sandwich-making supplies — bread, ham, cheese, mayonnaise. A volunteer writes the totals on a piece of poster board hanging on the wall. By the end of the day, they'll have made almost 25,000 sandwiches.\u003c/p>\n\u003cp>Many of the meals will be loaded on trucks for delivery to remote regions of the the island. \"We have the food trucks that reach any area that sometimes have difficult access, one house here, one house there,\" Andres says.\u003c/p>\n\u003cp>Food is also available for pickup. Among those in line on this day are Zelides Enid and three of her friends. They're here to get some 300 meals to take to their neighborhood in Canóvanas, two cities over.\u003c/p>\n\u003cp>\"Since the hurricane, we haven't gotten much help in our community, and FEMA still hasn't arrived,\" Enid says. She says that's why she and her friends are at the Coliseo.\u003c/p>\n\u003cp>When asked why he decided to fly to San Juan on Sept. 25, just days after Maria struck, Andres replies by paraphrasing the author John Steinbeck. \"Steinbeck said very clearly in \u003cem>Of Mice and Men, \"W\u003c/em>here there is a fight so hungry people may eat, I will be there.\"\u003c/p>\n\u003cp>Andres says that's why he decided to fly to San Juan on Sept. 25, a few days after Maria struck. \"I didn't see a plan and instead of planning and meeting, I began cooking and we began feeding.\" Soon after Andres arrived, FEMA gave his nonprofit, World Central Kitchen, enough money to prepare 20,000 meals over seven days. That's on top of the 50,000 people a day he was already feeding – with donated food and funds, in addition to money from his NGO.\u003c/p>\n\u003cp>When it came time for a new contract, Andres asked FEMA for increased funding so he could feed tens of thousands more Puerto Ricans, but the agency told him that would take longer because of its contracting rules.\u003c/p>\n\u003cp>Despite such frustrations, Andres remains indefatigable about continuing to churn out meals to help alleviate hunger in hurricane-ravaged Puerto Rico.\u003c/p>\n\u003cp>\"Maybe it wasn't perfect,\" he says of World Central Kitchen's efforts in Puerto Rico, \"maybe it was not organized by the rules and regulations of the federal government. But I can tell you, if you go to ask every one of those men and women that received those meals, probably they would tell you that for them the plan was good enough.\"\u003c/p>\n\u003cp>Remember those women from Canóvanas waiting with Enid? Six hours after arriving, they were still waiting for their 300 meals.\u003c/p>\n\u003cp>It'll still be a while, one of the women, Juana de la Cruz, says. Despite the wait, she is very grateful. This will be her only meal today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the capital, San Juan, the coliseum has become the center of a massive effort, led by D.C. restaurateur and celebrity chef Jose Andres, to feed tens of thousands of Puerto Ricans after Hurricane Maria.","status":"publish","parent":0,"modified":1508538303,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":763},"headData":{"title":"Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans | KQED","description":"In the capital, San Juan, the coliseum has become the center of a massive effort, led by D.C. restaurateur and celebrity chef Jose Andres, to feed tens of thousands of Puerto Ricans after Hurricane Maria.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans","datePublished":"2017-10-20T22:22:35.000Z","dateModified":"2017-10-20T22:25:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"121678 https://ww2.kqed.org/bayareabites/?p=121678","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/20/chef-jose-andres-has-served-nearly-1-5-million-meals-to-hungry-puerto-ricans/","disqusTitle":"Chef Jose Andres Has Served Nearly 1.5 Million Meals To Hungry Puerto Ricans","nprImageCredit":"Christina Calas","nprByline":"Christina Calas, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"NPR","nprStoryId":"559113161","nprApiLink":"http://api.npr.org/query?id=559113161&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/10/20/559113161/celebrity-chef-jose-andres-has-served-nearly-1-5-million-meals-to-puerto-ricans?ft=nprml&f=559113161","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Oct 2017 17:49:00 -0400","nprStoryDate":"Fri, 20 Oct 2017 16:35:00 -0400","nprLastModifiedDate":"Fri, 20 Oct 2017 17:45:24 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171020_atc_dc_chef_leads_efforts_to_feed_displaced_puerto_ricans.mp3?orgId=1&topicId=1091&d=232&p=2&story=559113161&t=progseg&e=558984729&seg=2&ft=nprml&f=559113161","nprAudioM3u":"http://api.npr.org/m3u/1559113162-20720f.m3u?orgId=1&topicId=1091&d=232&p=2&story=559113161&t=progseg&e=558984729&seg=2&ft=nprml&f=559113161","path":"/bayareabites/121678/chef-jose-andres-has-served-nearly-1-5-million-meals-to-hungry-puerto-ricans","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171020_atc_dc_chef_leads_efforts_to_feed_displaced_puerto_ricans.mp3?orgId=1&topicId=1091&d=232&p=2&story=559113161&t=progseg&e=558984729&seg=2&ft=nprml&f=559113161","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/10/20171020_atc_dc_chef_leads_efforts_to_feed_displaced_puerto_ricans.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Coliseo is the biggest concert hall in San Juan, Puerto Rico. But since Hurricane Maria devastated the island a month ago, it's become the epicenter of a massive effort to feed tens of thousands left hungry by the storm – an effort led by celebrity chef Jose Andres.\u003c/p>\n\u003cp>\"We're about to reach the million and a half [meals] served — a vast majority of them hot meals,\" says Andres, who is known for his upscale restaurants in Washington, D.C., and for canceling his plans to open one in Donald Trump's D.C. hotel.\u003c/p>\n\u003cp>Nearly 80 percent of Puerto Rico remains \u003ca href=\"#o\">without electricity\u003c/a>. In the Coliseo, he oversees a massive makeshift kitchen. A few hundred volunteers prepare stews and sandwiches — 60,000 each day. Andres calls it \"one of the most effective sandwich lines made by volunteers in history — I'm so proud of them.\"\u003c/p>\n\u003cp>On a recent visit, I watch as one volunteer, Yamil Lopez, stirs a giant paella pan – five feet in diameter. This one alone holds enough to feed 850 people. This batch, Lopez explains in Spanish, contains 12 ingredients, including \"a little pork, chorizo, black beans, red beans, some***carrots.\" But no seafood – traditionally a featured paella ingredient.\u003c/p>\n\u003cfigure id=\"attachment_121680\" class=\"wp-caption aligncenter\" style=\"max-width: 2998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg\" alt=\"Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people.\" width=\"2998\" height=\"2248\" class=\"size-full wp-image-121680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075.jpg 2998w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/jose_andres_2-c823e028c1c57620972c03705b4b533b050f2075-520x390.jpg 520w\" sizes=\"(max-width: 2998px) 100vw, 2998px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers prepare a giant paella. This pan alone holds enough to feed 850 people. \u003ccite>(Christina Calas/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We call it Paella Maria, like the hurricane, because it's what we have on hand at the moment,\" Lopez 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>Boxes of apples and stacks of canned Goya beans line the rounded hallways of the Coliseo. Open areas are set up with long tables covered in sandwich-making supplies — bread, ham, cheese, mayonnaise. A volunteer writes the totals on a piece of poster board hanging on the wall. By the end of the day, they'll have made almost 25,000 sandwiches.\u003c/p>\n\u003cp>Many of the meals will be loaded on trucks for delivery to remote regions of the the island. \"We have the food trucks that reach any area that sometimes have difficult access, one house here, one house there,\" Andres says.\u003c/p>\n\u003cp>Food is also available for pickup. Among those in line on this day are Zelides Enid and three of her friends. They're here to get some 300 meals to take to their neighborhood in Canóvanas, two cities over.\u003c/p>\n\u003cp>\"Since the hurricane, we haven't gotten much help in our community, and FEMA still hasn't arrived,\" Enid says. She says that's why she and her friends are at the Coliseo.\u003c/p>\n\u003cp>When asked why he decided to fly to San Juan on Sept. 25, just days after Maria struck, Andres replies by paraphrasing the author John Steinbeck. \"Steinbeck said very clearly in \u003cem>Of Mice and Men, \"W\u003c/em>here there is a fight so hungry people may eat, I will be there.\"\u003c/p>\n\u003cp>Andres says that's why he decided to fly to San Juan on Sept. 25, a few days after Maria struck. \"I didn't see a plan and instead of planning and meeting, I began cooking and we began feeding.\" Soon after Andres arrived, FEMA gave his nonprofit, World Central Kitchen, enough money to prepare 20,000 meals over seven days. That's on top of the 50,000 people a day he was already feeding – with donated food and funds, in addition to money from his NGO.\u003c/p>\n\u003cp>When it came time for a new contract, Andres asked FEMA for increased funding so he could feed tens of thousands more Puerto Ricans, but the agency told him that would take longer because of its contracting rules.\u003c/p>\n\u003cp>Despite such frustrations, Andres remains indefatigable about continuing to churn out meals to help alleviate hunger in hurricane-ravaged Puerto Rico.\u003c/p>\n\u003cp>\"Maybe it wasn't perfect,\" he says of World Central Kitchen's efforts in Puerto Rico, \"maybe it was not organized by the rules and regulations of the federal government. But I can tell you, if you go to ask every one of those men and women that received those meals, probably they would tell you that for them the plan was good enough.\"\u003c/p>\n\u003cp>Remember those women from Canóvanas waiting with Enid? Six hours after arriving, they were still waiting for their 300 meals.\u003c/p>\n\u003cp>It'll still be a while, one of the women, Juana de la Cruz, says. Despite the wait, she is very grateful. This will be her only meal today. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121678/chef-jose-andres-has-served-nearly-1-5-million-meals-to-hungry-puerto-ricans","authors":["byline_bayareabites_121678"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_8711","bayareabites_14460"],"featImg":"bayareabites_121679","label":"bayareabites"},"bayareabites_96078":{"type":"posts","id":"bayareabites_96078","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96078","score":null,"sort":[1431539518000]},"guestAuthors":[],"slug":"puerto-rico-wants-to-grow-your-next-cup-of-specialty-coffee","title":"Puerto Rico Wants to Grow Your Next Cup of Specialty Coffee","publishDate":1431539518,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150513_me_puerto_rico_wants_to_grow_your_next_cup_of_specialty_coffee.mp3\u003c/p>\n\u003cp>Puerto Rico used to produce some of the best coffee in the world — but that was more than a century ago.\u003c/p>\n\u003cp>Today, Puerto Rico's coffee crop is just a fraction of what it was then, and little is exported. But there's a movement on the island to improve quality and rebuild Puerto Rico's coffee industry.\u003c/p>\n\u003cp>The U.S. territory is still America's leading coffee producer, ahead of Hawaii, the only other part of the country where it's grown in any sizable amount. (As \u003ca href=\"http://www.npr.org/sections/thesalt/\">The Salt\u003c/a> has \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/12/363516334/golden-state-joe-california-makes-a-play-for-coffee-s-future\">reported\u003c/a>, there is some experimental commercial coffee farming in California.) Puerto Rico produced some 10 million pounds of coffee last year. Much of it is grown in places like Elena Biamon's farm near Jajuya, a town in the island's mountainous interior.\u003c/p>\n\u003cp>Her farm, \u003ca href=\"https://www.facebook.com/pages/Caf%C3%A9-Tureygua/157311901083927?sk=info&tab=overview\">Finca Gripiñas\u003c/a>, is 2,000 feet up, within sight of the island's highest peak and the world-famous Arecibo observatory. There are just five acres devoted to coffee and other crops. But getting there requires a hike — it's on the side of a mountain.\u003c/p>\n\u003cfigure id=\"attachment_96085\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_3161_slide-fc0280fe72a7a8700cd48745e7fca6c0cb62d5ff-s800-c85.jpg\" alt=\"The view from Elena Biamon's coffee farm, Finca Gripiñas. Coffee has been grown on these hillsides for more than 150 years. Biamon and her husband, Miguel Sastre, bought the farm several years ago and now grow organic specialty coffee.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3161_slide-fc0280fe72a7a8700cd48745e7fca6c0cb62d5ff-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3161_slide-fc0280fe72a7a8700cd48745e7fca6c0cb62d5ff-s800-c85-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The view from Elena Biamon's coffee farm, Finca Gripiñas. Coffee has been grown on these hillsides for more than 150 years. Biamon and her husband, Miguel Sastre, bought the farm several years ago and now grow organic specialty coffee. \u003ccite>( Greg Allen/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butterflies flit across our path. There's a waterfall nearby. On the hillside, coffee bushes are interspersed with banana and orange trees. The cover provided by the taller trees is important.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like an increasing number of farmers in Puerto Rico, Biamon is raising what's known as specialty coffee: It's of a higher quality, requiring more shade than coffee for the commercial market.\u003c/p>\n\u003cp>In one section, Biamon points out where she's planted trees to provide more shade for coffee plants currently receiving full sun. For many years, she notes, the Puerto Rican agriculture department encouraged farmers to boost their yield by getting rid of shade trees that provided cover for coffee bushes. \"It takes a long time to grow these hardwood trees,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_96081\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-96081 size-large\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-1440x959.jpg\" alt=\"Elena Biamon and her husband, Miguel Sastre, have invested in this depulper and other equipment to process the coffee they grow.\" width=\"640\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Elena Biamon and her husband, Miguel Sastre, have invested in this depulper and other equipment to process the coffee they grow. \u003ccite>( Greg Allen/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coffee has been grown on these hillsides for more than 150 years. Biamon and her husband, Miguel Sastre, purchased the farm several years ago and now produce their coffee organically.\u003c/p>\n\u003cp>Sastre is a marine biologist who grew up around coffee, on the very land he now owns. His great-grandfather farmed here. His father finally sold the land and got out of the coffee business in 1968. Sastre says, \"My father, he told me, 'Don't get into farming because it is very difficult.'\"\u003c/p>\n\u003cp>For decades, coffee production declined in Puerto Rico. With small farms and scarce labor, the island struggled to compete with commercial producers in Mexico, Colombia and Brazil.\u003c/p>\n\u003cp>Biamon and Sastre are part of a new breed now getting involved in Puerto Rican coffee. Biamon says, \"More and more people are really into specialty coffee. And they're conscious of having a good coffee quality.\"\u003c/p>\n\u003cp>Last year coffee production actually increased in Puerto Rico. The island's agriculture department is using incentives to boost production, paying for everything from equipment to farm labor.\u003c/p>\n\u003cfigure id=\"attachment_96082\" class=\"wp-caption aligncenter\" style=\"max-width: 1891px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4.jpg\" alt=\"Finca Gripiñas dries its coffee beans in solar driers designed and built by owner Miguel Sastre.\" width=\"1891\" height=\"1260\" class=\"size-full wp-image-96082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4.jpg 1891w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-960x640.jpg 960w\" sizes=\"(max-width: 1891px) 100vw, 1891px\">\u003cfigcaption class=\"wp-caption-text\">Finca Gripiñas dries its coffee beans in solar driers designed and built by owner Miguel Sastre.\u003cbr> \u003ccite>( Greg Allen/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Utuado, a town in the heart of the coffee region, the University of Puerto Rico has created a program to help farmers improve the quality of their product.\u003c/p>\n\u003cp>Yaniria Sanchez de Leon is a soil scientist and one of a team of researchers working to develop varieties and techniques that will help farmers produce specialty coffee, which commands higher prices.\u003c/p>\n\u003cp>Sanchez says an important part of the project is educating farmers and consumers to recognize the value of good coffee — \"so that we can focus,\" she says, \"on selling quality rather than quantity. And that if the price is a little higher, people understand why it's higher.\"\u003c/p>\n\u003cp>To judge a coffee's quality, you have to taste it. In a special lab at the University of Puerto Rico, Alfredo Rodriguez teaches \"cupping\" — learning to taste and grade the quality of coffee. To really taste a coffee, Rodriguez says, you have to slurp it. In the industry, it's called aspiration. \"Aspiration is important,\" he says, \"because you have to try to distribute the coffee all over your mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_96083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_7734_vert-86773229334adb524c343a9af691b5c87a93437a-1440x1920.jpg\" alt=\"Alfredo Rodriguez, a Puerto Rican coffee farmer and certified taster, teaches a class on the art of cupping — how to taste and discern the quality of coffee.\" width=\"640\" height=\"853\" class=\"size-large wp-image-96083\">\u003cfigcaption class=\"wp-caption-text\">Alfredo Rodriguez, a Puerto Rican coffee farmer and certified taster, teaches a class on the art of cupping — how to taste and discern the quality of coffee.\u003cbr> \u003ccite>( Marisa Penaloza/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez is a grower with 60 acres of coffee in Maricao, on Puerto Rico's western edge. He's also a \u003ca href=\"http://www.scaa.org/?page=development&d=certificate-credential-program\">certified\u003c/a> taster and cupping instructor, one of just 32 in the world, he says. His students learn how to identify and describe the characteristics of good coffee.\u003c/p>\n\u003cp>\"Is it sweet, is it not sweet?\" he explains to us. \"Does it have a defect? The flavor is intense or is pale, low? All those type of things are what we're looking for in the cupping.\"\u003c/p>\n\u003cp>In his classes, Rodriguez has taught doctors, lawyers, engineers, recently even an airline pilot. They're professionals who are now beginning second careers in the industry. Producers must learn to identify quality to raise good coffee — and to know when they're doing something wrong, Rodriguez says, so they can fix it. That way, he says, \" they can get better scores for the coffee and better value for their coffee.\"\u003c/p>\n\u003cp>Like wine and chocolate, Rodriguez says, there's a romance to coffee. And it's attracting new ideas and new energy to one of Puerto Rico's oldest industries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"More than a century ago, Puerto Rico used to produce world-class coffee. Now farmers there are trying to rebuild the industry by focusing on growing higher-quality beans, which command higher prices.","status":"publish","parent":0,"modified":1431539560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1004},"headData":{"title":"Puerto Rico Wants to Grow Your Next Cup of Specialty Coffee | KQED","description":"More than a century ago, Puerto Rico used to produce world-class coffee. Now farmers there are trying to rebuild the industry by focusing on growing higher-quality beans, which command higher prices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Puerto Rico Wants to Grow Your Next Cup of Specialty Coffee","datePublished":"2015-05-13T17:51:58.000Z","dateModified":"2015-05-13T17:52:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96078 http://ww2.kqed.org/bayareabites/?p=96078","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/13/puerto-rico-wants-to-grow-your-next-cup-of-specialty-coffee/","disqusTitle":"Puerto Rico Wants to Grow Your Next Cup of Specialty Coffee","nprByline":"Greg Allen and Marisa Peñaloza, \u003ca href=http://ww2.kqed.org/bayareabites/author/nprfood/>NPR Food\u003c/a>","nprStoryId":"404228117","nprApiLink":"http://api.npr.org/query?id=404228117&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/13/404228117/puerto-rico-wants-to-grow-your-next-cup-of-specialty-coffee?ft=nprml&f=404228117","nprRetrievedStory":"1","nprPubDate":"Wed, 13 May 2015 07:58:00 -0400","nprStoryDate":"Wed, 13 May 2015 03:22:00 -0400","nprLastModifiedDate":"Wed, 13 May 2015 07:58:50 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150513_me_puerto_rico_wants_to_grow_your_next_cup_of_specialty_coffee.mp3?orgId=1&topicId=1006&d=227&p=3&story=404228117&t=progseg&e=406357221&seg=10&ft=nprml&f=404228117","nprAudioM3u":"http://api.npr.org/m3u/1406358766-f824fe.m3u?orgId=1&topicId=1006&d=227&p=3&story=404228117&t=progseg&e=406357221&seg=10&ft=nprml&f=404228117","path":"/bayareabites/96078/puerto-rico-wants-to-grow-your-next-cup-of-specialty-coffee","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150513_me_puerto_rico_wants_to_grow_your_next_cup_of_specialty_coffee.mp3?orgId=1&topicId=1006&d=227&p=3&story=404228117&t=progseg&e=406357221&seg=10&ft=nprml&f=404228117","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150513_me_puerto_rico_wants_to_grow_your_next_cup_of_specialty_coffee.mp3\u003c/p>\n\u003cp>Puerto Rico used to produce some of the best coffee in the world — but that was more than a century ago.\u003c/p>\n\u003cp>Today, Puerto Rico's coffee crop is just a fraction of what it was then, and little is exported. But there's a movement on the island to improve quality and rebuild Puerto Rico's coffee industry.\u003c/p>\n\u003cp>The U.S. territory is still America's leading coffee producer, ahead of Hawaii, the only other part of the country where it's grown in any sizable amount. (As \u003ca href=\"http://www.npr.org/sections/thesalt/\">The Salt\u003c/a> has \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/12/363516334/golden-state-joe-california-makes-a-play-for-coffee-s-future\">reported\u003c/a>, there is some experimental commercial coffee farming in California.) Puerto Rico produced some 10 million pounds of coffee last year. Much of it is grown in places like Elena Biamon's farm near Jajuya, a town in the island's mountainous interior.\u003c/p>\n\u003cp>Her farm, \u003ca href=\"https://www.facebook.com/pages/Caf%C3%A9-Tureygua/157311901083927?sk=info&tab=overview\">Finca Gripiñas\u003c/a>, is 2,000 feet up, within sight of the island's highest peak and the world-famous Arecibo observatory. There are just five acres devoted to coffee and other crops. But getting there requires a hike — it's on the side of a mountain.\u003c/p>\n\u003cfigure id=\"attachment_96085\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-96085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_3161_slide-fc0280fe72a7a8700cd48745e7fca6c0cb62d5ff-s800-c85.jpg\" alt=\"The view from Elena Biamon's coffee farm, Finca Gripiñas. Coffee has been grown on these hillsides for more than 150 years. Biamon and her husband, Miguel Sastre, bought the farm several years ago and now grow organic specialty coffee.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3161_slide-fc0280fe72a7a8700cd48745e7fca6c0cb62d5ff-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3161_slide-fc0280fe72a7a8700cd48745e7fca6c0cb62d5ff-s800-c85-400x267.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The view from Elena Biamon's coffee farm, Finca Gripiñas. Coffee has been grown on these hillsides for more than 150 years. Biamon and her husband, Miguel Sastre, bought the farm several years ago and now grow organic specialty coffee. \u003ccite>( Greg Allen/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Butterflies flit across our path. There's a waterfall nearby. On the hillside, coffee bushes are interspersed with banana and orange trees. The cover provided by the taller trees is important.\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>Like an increasing number of farmers in Puerto Rico, Biamon is raising what's known as specialty coffee: It's of a higher quality, requiring more shade than coffee for the commercial market.\u003c/p>\n\u003cp>In one section, Biamon points out where she's planted trees to provide more shade for coffee plants currently receiving full sun. For many years, she notes, the Puerto Rican agriculture department encouraged farmers to boost their yield by getting rid of shade trees that provided cover for coffee bushes. \"It takes a long time to grow these hardwood trees,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_96081\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-96081 size-large\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-1440x959.jpg\" alt=\"Elena Biamon and her husband, Miguel Sastre, have invested in this depulper and other equipment to process the coffee they grow.\" width=\"640\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3177_slide-f7de889ffa1e302c4d030a39860931117ad970eb-960x640.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Elena Biamon and her husband, Miguel Sastre, have invested in this depulper and other equipment to process the coffee they grow. \u003ccite>( Greg Allen/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coffee has been grown on these hillsides for more than 150 years. Biamon and her husband, Miguel Sastre, purchased the farm several years ago and now produce their coffee organically.\u003c/p>\n\u003cp>Sastre is a marine biologist who grew up around coffee, on the very land he now owns. His great-grandfather farmed here. His father finally sold the land and got out of the coffee business in 1968. Sastre says, \"My father, he told me, 'Don't get into farming because it is very difficult.'\"\u003c/p>\n\u003cp>For decades, coffee production declined in Puerto Rico. With small farms and scarce labor, the island struggled to compete with commercial producers in Mexico, Colombia and Brazil.\u003c/p>\n\u003cp>Biamon and Sastre are part of a new breed now getting involved in Puerto Rican coffee. Biamon says, \"More and more people are really into specialty coffee. And they're conscious of having a good coffee quality.\"\u003c/p>\n\u003cp>Last year coffee production actually increased in Puerto Rico. The island's agriculture department is using incentives to boost production, paying for everything from equipment to farm labor.\u003c/p>\n\u003cfigure id=\"attachment_96082\" class=\"wp-caption aligncenter\" style=\"max-width: 1891px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4.jpg\" alt=\"Finca Gripiñas dries its coffee beans in solar driers designed and built by owner Miguel Sastre.\" width=\"1891\" height=\"1260\" class=\"size-full wp-image-96082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4.jpg 1891w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/coffee_3180_slide-957f574c8113d713257fa9780c3429cc36639ef4-960x640.jpg 960w\" sizes=\"(max-width: 1891px) 100vw, 1891px\">\u003cfigcaption class=\"wp-caption-text\">Finca Gripiñas dries its coffee beans in solar driers designed and built by owner Miguel Sastre.\u003cbr> \u003ccite>( Greg Allen/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Utuado, a town in the heart of the coffee region, the University of Puerto Rico has created a program to help farmers improve the quality of their product.\u003c/p>\n\u003cp>Yaniria Sanchez de Leon is a soil scientist and one of a team of researchers working to develop varieties and techniques that will help farmers produce specialty coffee, which commands higher prices.\u003c/p>\n\u003cp>Sanchez says an important part of the project is educating farmers and consumers to recognize the value of good coffee — \"so that we can focus,\" she says, \"on selling quality rather than quantity. And that if the price is a little higher, people understand why it's higher.\"\u003c/p>\n\u003cp>To judge a coffee's quality, you have to taste it. In a special lab at the University of Puerto Rico, Alfredo Rodriguez teaches \"cupping\" — learning to taste and grade the quality of coffee. To really taste a coffee, Rodriguez says, you have to slurp it. In the industry, it's called aspiration. \"Aspiration is important,\" he says, \"because you have to try to distribute the coffee all over your mouth.\"\u003c/p>\n\u003cfigure id=\"attachment_96083\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/coffee_7734_vert-86773229334adb524c343a9af691b5c87a93437a-1440x1920.jpg\" alt=\"Alfredo Rodriguez, a Puerto Rican coffee farmer and certified taster, teaches a class on the art of cupping — how to taste and discern the quality of coffee.\" width=\"640\" height=\"853\" class=\"size-large wp-image-96083\">\u003cfigcaption class=\"wp-caption-text\">Alfredo Rodriguez, a Puerto Rican coffee farmer and certified taster, teaches a class on the art of cupping — how to taste and discern the quality of coffee.\u003cbr> \u003ccite>( Marisa Penaloza/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez is a grower with 60 acres of coffee in Maricao, on Puerto Rico's western edge. He's also a \u003ca href=\"http://www.scaa.org/?page=development&d=certificate-credential-program\">certified\u003c/a> taster and cupping instructor, one of just 32 in the world, he says. His students learn how to identify and describe the characteristics of good coffee.\u003c/p>\n\u003cp>\"Is it sweet, is it not sweet?\" he explains to us. \"Does it have a defect? The flavor is intense or is pale, low? All those type of things are what we're looking for in the cupping.\"\u003c/p>\n\u003cp>In his classes, Rodriguez has taught doctors, lawyers, engineers, recently even an airline pilot. They're professionals who are now beginning second careers in the industry. Producers must learn to identify quality to raise good coffee — and to know when they're doing something wrong, Rodriguez says, so they can fix it. That way, he says, \" they can get better scores for the coffee and better value for their coffee.\"\u003c/p>\n\u003cp>Like wine and chocolate, Rodriguez says, there's a romance to coffee. And it's attracting new ideas and new energy to one of Puerto Rico's oldest industries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96078/puerto-rico-wants-to-grow-your-next-cup-of-specialty-coffee","authors":["byline_bayareabites_96078"],"categories":["bayareabites_10916"],"tags":["bayareabites_125","bayareabites_14460"],"featImg":"bayareabites_96079","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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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