An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds
Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery
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"content": "\u003cp>You will never catch prominent food-safety attorney Bill Marler eating sprouts. Not on a heaping deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it carries. Unfortunately, 13 people sickened across four states have discovered that risk the hard way.\u003c/p>\n\u003cp>On Monday, the Food and Drug Administration and Centers for Disease Control and Prevention announced they're investigating a\u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm487329.htm\"> multi-state outbreak\u003c/a> of Salmonella Muenchen linked to alfalfa sprouts produced by Sweetwater Farms LLC in Inman, Kan. Both irrigation water and alfalfa sprout samples have tested positive for salmonella, prompting the company to issue a voluntarily recall of sprouts from lot 042016. States affected include Kansas, Oklahoma, Missouri and Pennsylvania.\u003c/p>\n\u003cp>And Wednesday, news broke of \u003ca href=\"http://www.startribune.com/e-coli-outbreak-linked-to-alfalfa-sprouts/370023111/\">another outbreak\u003c/a> linked to alfalfa sprouts. Nine people in Minnesota and Wisconsin have been sickened so far by E. coli-tainted sprouts. Health officials are warning consumers, retailers and restaurants to avoid sprouts grown by Jack & The Green Sprouts in River Falls, Wis.\u003c/p>\n\u003cp>For something many deem a \"health food,\" sprouts regularly appear on official outbreak lists. Since 1998 there have been at least 49 foodborne outbreaks, including 24 multi-state outbreaks and 1,737 illnesses tied to sprouts, according to \u003ca href=\"http://fsi.colostate.edu/sprouts/\">a tally\u003c/a> kept by Colorado State University.\u003c/p>\n\u003cp>Sandwich chain Jimmy John's experienced\u003ca href=\"http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/salmonella-and-e-coli-outbreaks-why-does-jimmy-johns-serve-sprouts/#.Vs38opMrJok\"> multiple outbreaks\u003c/a> linked to sprouts in 2008, 2009, 2010 and 2012. Sprouts are still on the menu, but place your order online, and a less than appetizing warning pops up: \"The consumption of raw sprouts may result in an increased risk of foodborne illness and poses a health risk to everyone. Click 'Yes' if you understand the potential risks, or 'Cancel' if you'd like to continue without adding sprouts.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jimmy John's may feel comfortable behind their warning label, but offering sprouts is a risk that Kroger and Wal-Mart no longer take — both grocery retailers have deemed sprouts\u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Too-dangerous-Kroger-pulls-all-sprouts-175152081.html\"> too dangerous to sell\u003c/a>. In announcing its decision in 2012, Kroger said it was based on a \"thorough, science-based\" review.\u003c/p>\n\u003cp>Sprout seeds need warmth and humidity to grow — which also happen to be ideal conditions for pathogens to flourish. Because of the number of outbreaks associated with sprouts, the FDA developed \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/pdf/final_rule_produce_safety_sprouters.pdf\">special requirements\u003c/a> for sprout growers within the Food Modernization and Safety Act that is just going into effect. A few years ago, the agency also helped launch the \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/\">Sprout Safety Alliance\u003c/a>, with the Institute for Food Safety and Health at the Illinois Institute of Technology.\u003c/p>\n\u003cp>\u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/harris.html\">Linda Harris\u003c/a>, a microbiologist at University of California, Davis, says sprouts continue to be a problem because they're challenging. Whether they're alfalfa, mung bean, red clover or radish sprouts, they're grown in warm environments and usually eaten raw.\u003c/p>\n\u003cp>\"Efforts to reduce risk include testing seed, testing seed water. Soaking seed in sanitizers is another — none of which are foolproof,\" says Harris. \"It reduces risk, but the fact is, we still see outbreaks on a regular basis.\"\u003c/p>\n\u003cp>Continued outbreaks are one reason Marler has been \u003ca href=\"http://www.foodsafetynews.com/2014/06/publishers-platform-time-for-sprout-warning-label/#.Vs3mq5MrJol\">crusading for a warning label\u003c/a> similar to the one adopted by Jimmy John's. At least, until a magic bullet emerges to fix the problem. Harris says that hasn't happened yet.\u003c/p>\n\u003cp>\"I think there's been an effort to find some solution, but honestly, as a microbiologist, I think [sprouts are] always going to be a higher-risk product, at least under current technology,\" says Harris.\u003c/p>\n\u003cp>Foodborne illness outbreaks are serious stuff. Roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year, according to the CDC. For now, the investigations into these outbreaks are ongoing, and health officials are warning consumers not to eat sprouts from Sweetwater Farms or Jack & The Green Sprouts.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You will never catch prominent food-safety attorney Bill Marler eating sprouts. Not on a heaping deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it carries. Unfortunately, 13 people sickened across four states have discovered that risk the hard way.\u003c/p>\n\u003cp>On Monday, the Food and Drug Administration and Centers for Disease Control and Prevention announced they're investigating a\u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm487329.htm\"> multi-state outbreak\u003c/a> of Salmonella Muenchen linked to alfalfa sprouts produced by Sweetwater Farms LLC in Inman, Kan. Both irrigation water and alfalfa sprout samples have tested positive for salmonella, prompting the company to issue a voluntarily recall of sprouts from lot 042016. States affected include Kansas, Oklahoma, Missouri and Pennsylvania.\u003c/p>\n\u003cp>And Wednesday, news broke of \u003ca href=\"http://www.startribune.com/e-coli-outbreak-linked-to-alfalfa-sprouts/370023111/\">another outbreak\u003c/a> linked to alfalfa sprouts. Nine people in Minnesota and Wisconsin have been sickened so far by E. coli-tainted sprouts. Health officials are warning consumers, retailers and restaurants to avoid sprouts grown by Jack & The Green Sprouts in River Falls, Wis.\u003c/p>\n\u003cp>For something many deem a \"health food,\" sprouts regularly appear on official outbreak lists. Since 1998 there have been at least 49 foodborne outbreaks, including 24 multi-state outbreaks and 1,737 illnesses tied to sprouts, according to \u003ca href=\"http://fsi.colostate.edu/sprouts/\">a tally\u003c/a> kept by Colorado State University.\u003c/p>\n\u003cp>Sandwich chain Jimmy John's experienced\u003ca href=\"http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/salmonella-and-e-coli-outbreaks-why-does-jimmy-johns-serve-sprouts/#.Vs38opMrJok\"> multiple outbreaks\u003c/a> linked to sprouts in 2008, 2009, 2010 and 2012. Sprouts are still on the menu, but place your order online, and a less than appetizing warning pops up: \"The consumption of raw sprouts may result in an increased risk of foodborne illness and poses a health risk to everyone. Click 'Yes' if you understand the potential risks, or 'Cancel' if you'd like to continue without adding sprouts.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jimmy John's may feel comfortable behind their warning label, but offering sprouts is a risk that Kroger and Wal-Mart no longer take — both grocery retailers have deemed sprouts\u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Too-dangerous-Kroger-pulls-all-sprouts-175152081.html\"> too dangerous to sell\u003c/a>. In announcing its decision in 2012, Kroger said it was based on a \"thorough, science-based\" review.\u003c/p>\n\u003cp>Sprout seeds need warmth and humidity to grow — which also happen to be ideal conditions for pathogens to flourish. Because of the number of outbreaks associated with sprouts, the FDA developed \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/pdf/final_rule_produce_safety_sprouters.pdf\">special requirements\u003c/a> for sprout growers within the Food Modernization and Safety Act that is just going into effect. A few years ago, the agency also helped launch the \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/\">Sprout Safety Alliance\u003c/a>, with the Institute for Food Safety and Health at the Illinois Institute of Technology.\u003c/p>\n\u003cp>\u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/harris.html\">Linda Harris\u003c/a>, a microbiologist at University of California, Davis, says sprouts continue to be a problem because they're challenging. Whether they're alfalfa, mung bean, red clover or radish sprouts, they're grown in warm environments and usually eaten raw.\u003c/p>\n\u003cp>\"Efforts to reduce risk include testing seed, testing seed water. Soaking seed in sanitizers is another — none of which are foolproof,\" says Harris. \"It reduces risk, but the fact is, we still see outbreaks on a regular basis.\"\u003c/p>\n\u003cp>Continued outbreaks are one reason Marler has been \u003ca href=\"http://www.foodsafetynews.com/2014/06/publishers-platform-time-for-sprout-warning-label/#.Vs3mq5MrJol\">crusading for a warning label\u003c/a> similar to the one adopted by Jimmy John's. At least, until a magic bullet emerges to fix the problem. Harris says that hasn't happened yet.\u003c/p>\n\u003cp>\"I think there's been an effort to find some solution, but honestly, as a microbiologist, I think [sprouts are] always going to be a higher-risk product, at least under current technology,\" says Harris.\u003c/p>\n\u003cp>Foodborne illness outbreaks are serious stuff. Roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year, according to the CDC. For now, the investigations into these outbreaks are ongoing, and health officials are warning consumers not to eat sprouts from Sweetwater Farms or Jack & The Green Sprouts.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds",
"title": "An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Grow a micro-garden in your kitchen by sprouting legumes, grains and seeds. Sprouting makes these foods more digestible and enhances their nutritional value.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery",
"title": "Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "The disputed UC Berkeley land next to Albany’s Gill Tract is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and Sprouts Farmers Market grocery store on San Pablo Avenue in University Village.",
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"title": "Disputed UC Berkeley Land Next to Albany’s Gill Tract Gets Green Light For Sprouts Grocery | KQED",
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"nprByline": "\u003ca href=\"http://ww2.kqed.org/bayareabites/author/katewilliams/\">Kate Williams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/berkeleysidenosh/\">Berkeleyside NOSH\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The disputed UC Berkeley land next to Albany’s \u003ca href=\"http://www.berkeleyside.com/tag/gill-tract/\" target=\"_blank\">Gill Tract\u003c/a> is in contention no more. Last week, the California Court of Appeals ruled in favor of the university to build a senior housing development and \u003ca href=\"http://www.berkeleyside.com/tag/sprouts-farmers-market/\" target=\"_blank\">Sprouts Farmers Market\u003c/a> grocery store on San Pablo Avenue in University Village.\u003c/p>\n\u003cp>The development, on a long-vacant lot next to the Gill Tract research field, has been the site of protests since April 2012 on the part of \u003ca href=\"http://www.berkeleyside.com/tag/occupy-the-farm/\" target=\"_blank\">Occupy the Farm\u003c/a>, which has stated that UC Berkeley’s plans would “pave over a rare natural resource” and that the Gill Tract is “public farmland that belongs to the people.”\u003c/p>\n\u003cp>Stefanie Rawlings, of Occupy the Farm, originally filed a lawsuit against the city of Albany and UC Berkeley that alleged that the city’s approved Environmental Impact Report was deficient. When Rawlings lost the suit, she filed an appeal on the grounds that the report did not lay out appropriate alternatives for the building plan, and that the city did not appropriately consider the alternatives listed.\u003cspan id=\"more-195689\">\u003c/span>\u003c/p>\n\u003cp>In a statement, Occupy participant Vanessa Raditz, a public-health student at UC Berkeley, said the city’s “failure to explore alternatives is a severe public health threat to the community. This area has long been known for its dangerous air pollution from the 580 and 80 freeways and the Pacific Steel Casting factory, which has led to high levels of asthma in the community. The EIR highlights that the proposed development would be bringing in 6,500 new cars per day on Monroe Street, right next to the village daycare center, the little league fields, and Oceanview Elementary School. The EIR even states clearly that these traffic impacts cannot be mitigated. The only solution is a smaller project or none at all.”\u003c/p>\n\u003cp>The courts disagreed and rejected the appeal June 16.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Albany Mayor Peter Maass expressed strong support for the project. “After a very extensive planning and vetting process, I was happy to hear that the last of the legal hurdles has been cleared,” he said in a prepared statement. “With its attention to walking and cycling access, creek restoration, green building standards and more, this project will set a high standard for urban development and will have enduring benefits for the Albany community.”\u003c/p>\n\u003cp>Now that the legal challenges have been mitigated, tenants plan to begin construction later this year.\u003c/p>\n\u003cfigure id=\"attachment_97490\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg\" alt=\"The site plan for UC Berkeley’s mixed-use project in Albany.\" width=\"720\" height=\"432\" class=\"size-full wp-image-97490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/homepage_project_site__0-720x432-400x240.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The site plan for UC Berkeley’s mixed-use project in Albany.\u003c/figcaption>\u003c/figure>\n\u003cp>The development was initially approved by the city of Albany in 2014, though it had been part of a community planning process that had been ongoing for several years. It originally included a Whole Foods Market in addition to the senior housing complex. But Whole Foods pulled out of the project after the prolonged protests, and Sprouts signed on. While Occupy the Farm contends that the project will destroy the Gill Tract community farm, construction is not planned on either the 10-acre agricultural research fields where there is a community farm.\u003c/p>\n\u003cp>Occupy the Farm has argued that the Gill Tract historically spanned the entirety of the area where University Village, UC Berkeley’s family housing development, was built, and is not limited only to the research fields.\u003c/p>\n\u003cfigure id=\"attachment_97492\" class=\"wp-caption alignleft\" style=\"max-width: 210px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screen-Shot-2015-06-24-at-11.12.44-AM.png\" alt=\"Approved public art by Bruce Beasley. \" width=\"210\" height=\"258\" class=\"size-full wp-image-97492\">\u003cfigcaption class=\"wp-caption-text\">Approved public art by Bruce Beasley. \u003ccite>(City of Albany)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current plans also include the construction of new walking and bike paths, as well as a 22-foot-tall stainless steel sculpture by East Bay artist Bruce Beasley.\u003c/p>\n\u003cp>In addition to their opposition to the construction as a whole, the protesters contend that Sprouts is a poor choice. They have organized regular protest events at Bay Area Sprouts locations, most recently at the Fremont and Mountain View locations May 30.\u003c/p>\n\u003cp>“Sprouts is not a Farmer’s Market. Using that name for a big-box supermarket is an insult to local farmers who are actually working to fix our broken food system,” said Hank Herrera of New Hope Farms and the Gill Tract Farm Coalition in a statement.\u003c/p>\n\u003cp>The last protest to take place at Gill Tract concerned \u003ca href=\"http://www.berkeleyside.com/2015/02/26/53-trees-come-down-on-uc-berkeley-land-as-grocery-store-senior-living-project-kicks-off/\">the removal of 53 trees\u003c/a> on the property this past February. Occupy the Farm also disrupted a UC Regents meeting May 21, carrying signs saying, “We want produce, not privatization.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"perspectives": {
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"order": 14
},
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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