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"slug": "what-is-the-rosicrucian-egyptian-museum-and-why-is-it-in-san-jose",
"title": "What Is the Rosicrucian Egyptian Museum and Why Is It in San Jose?",
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"content": "\u003cp>\u003cb>\u003c/b>If you attended sixth grade anywhere in or near San Jose, there’s a high likelihood you’ve been to see the largest collection of ancient Egyptian antiquities on public display anywhere west of the Mississippi.\u003c/p>\n\u003cp>I’m talking about the \u003ca href=\"http://www.egyptianmuseum.org\" target=\"_blank\" rel=\"noopener noreferrer\">Rosicrucian Egyptian Museum\u003c/a>.\u003c/p>\n\u003cp>Peggy Tran-Le visited as a teenager, but she still has questions. Sooooo many questions.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“Why San Jose? How did they get those mummies? How did those mummies get out of Egypt? And why is it not — I mean, maybe I’m mistaken, but — why is it not better known?”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find the answers, I joined her for a visit to the museum.\u003c/p>\n\u003cp>The entrance is lined with huge columns, potted papyrus and rows of ram-headed sphinxes — just like the ones lining the processional road to Karnak. Then, you open the giant brass-plated doors, and you see sixth-graders. Lots and lots of sixth-graders.\u003c/p>\n\u003cfigure id=\"attachment_11552129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552129 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-800x533.jpg\" alt='\"I remember the cat mummy. I remember the recreation of an Egyptian tomb. It scared the heck out of me,\" says Bay Curious question asker Peggy Tran-Le.' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“I remember the cat mummy. I remember the re-creation of an Egyptian tomb. It scared the heck out of me,” says Bay Curious question asker Peggy Tran-Le. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We host 110,000 guests per year, and about 26,000 of them are sixth-graders,” says Julie Scott, executive director of the Rosicrucian Egyptian Museum.\u003c/p>\n\u003cp>As it happens, Scott is also a practicing Rosicrucian, which is to say she belongs to a philosophical society that believes there’s a spiritual, transformative value to nerding out on ancient Egypt.\u003c/p>\n\u003cp>“I’ve been to Egypt 12 times now,” she says. “There’s always something fascinating to learn and discover.”\u003c/p>\n\u003cp>Rosicrucianism in its modern form bloomed around the turn of the 20th century, along with a host of other metaphysical philosophies seeking to plumb ancient depths for fresh perspectives on the mysteries of life and nature.\u003c/p>\n\u003cfigure id=\"attachment_11552128\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552128 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-800x533.jpg\" alt=\"“We’re the caretakers of these artifacts,” says the Rosicrucian Egyptian Museum’s Executive Director Julie Scott. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“We’re the caretakers of these artifacts,” says the Rosicrucian Egyptian Museum’s executive director, Julie Scott. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local Rosicrucians began collecting ancient artifacts in 1929 and just kept going. There’s room after room of more than 4,000 statues and maps and mummies: human and otherwise.\u003c/p>\n\u003cp>“I think as a teenager, the animal mummies were the highlight of my first visit,” Tran-Le says.\u003c/p>\n\u003cp>Over the years, the museum has modernized to take advantage of advancements in science. Egyptologists have visited and reassessed various items. As an example, Scott tells me the back story behind a baboon mummy that captures my attention.\u003c/p>\n\u003cp>“So, this baboon, he looks — he is ancient, but he’s not a baboon,” Scott says. “We found, after doing an X-ray of him, that the body is actually a ceramic jar. The Egyptians would do this. They would put just a small piece of an animal, say, part of a bone or some of their fur, in this votive offering, and that way they could make more votive offerings.”\u003c/p>\n\u003cfigure id=\"attachment_11552132\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11552132\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-800x1139.jpg\" alt=\"The Rosicrucian Digest, published continuously from 1915, is put out by The Ancient and Mystical Order Rosæ Crucis, which also runs the Rosicrucian Egyptian Museum in San Jose.\" width=\"800\" height=\"1139\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-800x1139.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-160x228.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-1020x1452.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-1180x1680.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-960x1367.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-240x342.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-375x534.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-520x740.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Rosicrucian Digest, published continuously from 1915, is put out by The Ancient and Mystical Order Rosæ Crucis, which also runs the Rosicrucian Egyptian Museum in San Jose. \u003ccite>(Courtesy of the Rosicrucian Egyptian Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To enhance the educational purpose of the collection, the Roscicrucians have also had a few replicas cast of famous items like King Tut’s golden sarcophagus and the Rosetta Stone. There’s also a tomb that is a composite replica of several real tombs in Egypt.\u003c/p>\n\u003cp>“In 1966, a team of Rosicrucian researchers went to Egypt and explored a number of tombs in the Beni Hasan region,” Scott explains, adding this tomb was most like the one of a man who was named Khnumhotep. He was not a pharaoh, but a nomarch — a governor, like Gov. Jerry Brown.\u003c/p>\n\u003cp>The tomb is located at the end of a series of winding stairs, not unlike the line you travel through to get to the Indiana Jones ride at Disneyland. Ask people what they remember from their childhood visit here, and it comes down to the animal mummies and the tomb.\u003c/p>\n\u003cfigure id=\"attachment_11552117\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11552117\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-800x533.jpg\" alt=\"Peggy Tran-Le looks at the baboon mummy at the Rosicrucian Egyptian Museum in San Jose.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peggy Tran-Le regards the baboon mummy at the Rosicrucian Egyptian Museum in San Jose. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of thoughtful, even funny, touches. For example, the sarcophagus in this tomb is missing because it was “robbed,” as so many ancient Egyptian tombs were. Also, the lighting is low enough to encourage young minds to think anxious thoughts.\u003c/p>\n\u003cp>“I have to say that this part of the museum always scared me as a kid,” Tran-Le says, laughing. “It’s such a, it’s a dopey reaction, but it scared me. So I’m having just sort of flashbacks to being a scared young person down here.”\u003c/p>\n\u003cp>\u003ci>\u003c/i>We retreat to another gallery focused on the daily lives of ancient Egyptians. As you wander through the rooms, you’re reminded of just how impressive, how sophisticated they really were. They brewed beer, as we do today. They worshipped cats, as we do today. They kept their kohl, their black eye makeup, in cylinders that look just like mascara containers today.\u003c/p>\n\u003cp>\u003ci>\u003c/i>The museum is the crown jewel in a complex that includes a planetarium and a research library with ancient books from big names like Francis Bacon and Isaac Newton, who the Rosicrucians of today claim as their own.\u003c/p>\n\u003cfigure id=\"attachment_11552135\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552135 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-800x533.jpg\" alt=\"The local order of Rosicrucians in San Jose is planning a new museum to focus on alchemy.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The local order of Rosicrucians in San Jose is planning a new museum to focus on alchemy. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Isaac Newton had the largest collection of alchemical books in Europe,” Scott says. “But he had to keep that private, because mystics at that time, they basically had to say, ‘OK, I’m just focusing on science. I’m staying out of religion. You guys do your religious stuff.’ But he was a very avid alchemist.”\u003c/p>\n\u003cp>So, modern scientists have been able to turn baser metals into gold, but it’s a hugely complicated and expensive effort that involves a \u003ca href=\"https://www.scientificamerican.com/article/fact-or-fiction-lead-can-be-turned-into-gold/\" target=\"_blank\" rel=\"noopener noreferrer\">particle accelerator\u003c/a>. The kind of alchemy the Rosicrucians believe is possible has not been replicated by modern scientists. The local order of Rosicrucians has posted a number of videos allowing you to explore the ideas for yourself.\u003c/p>\n\u003cp>https://youtu.be/qOCdFDXe5jQ\u003c/p>\n\u003cp>\u003ci>\u003c/i>“We don’t see (the pyramid) as a tomb,” Scott says. “We see it as an initiation chamber.”\u003c/p>\n\u003cp>\u003ci>\u003c/i>This line of conversation raises another question for Tran-Le: “When I came here with my friend’s mom and my friend, we walked the grounds and she said, ‘Oh, this is where the order held secret ceremonies.’ I don’t know if she was just trying to entertain a bunch of teenagers. Or is that something you can confirm? Or deny?”\u003c/p>\n\u003cp>Scott explains: “Well, we hold regular meetings for Rosicrucians that include a meditation and a discussion. They’re private to only Rosicrucians. We wouldn’t call them secret, but you have to be a Rosicrucian member to participate. That’s held in our grand temple, which is for Rosicrucians — that’s the spiritual headquarters, here at Rosicrucian Park.”\u003c/p>\n\u003cfigure id=\"attachment_11552139\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552139 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-800x999.jpg\" alt=\"For many years, Rosicrucians advertised in popular magazines.\" width=\"800\" height=\"999\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-800x999.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-1020x1273.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-1180x1473.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-960x1199.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-240x300.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-375x468.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-520x649.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For many years, Rosicrucians advertised in popular magazines.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>\u003c/b>Scott says there about 250,000 Rosicrucians worldwide, and other big centers like this one in \u003ca href=\"https://www.rose-croix.org\" target=\"_blank\" rel=\"noopener noreferrer\">France\u003c/a> and \u003ca href=\"http://www.maxheindel.org\" target=\"_blank\" rel=\"noopener noreferrer\">Brazil\u003c/a>. The New Yorker who started the U.S. chapter landed in San Jose’s bucolic Rose Garden neighborhood because land was cheap here. Well, it \u003ci>was\u003c/i> back in the early 20th century!\u003c/p>\n\u003cp>Scott adds: “People in this part of the world are so open to other ways of thinking and learning — and especially to more than just intellectual learning and understanding.”\u003c/p>\n\u003cp>From the beginning, the Golden State has welcomed seekers, people keen to remake the world into something less rational and boring, into something more mystical and spiritually resonant. But if you’re thinking Rosicrucianism is a religion, it’s not.\u003c/p>\n\u003cfigure id=\"attachment_11552141\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552141 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-800x533.jpg\" alt=\"A postcard of the planetarium at Rosicrucian Park, one of the first in the US.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-520x347.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut.jpg 1800w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A postcard of the planetarium at Rosicrucian Park, one of the first in the U.S. \u003ccite>(Courtesy of the Rosicrucian Egyptian Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I know Rosicrucians who are Catholics and Buddhist and Jews — every religion that I’m aware of, I’ve met somebody who is a practitioner of that religion,” Scott says. “There are also Rosicrucians who don’t consider themselves religious at all. They consider themselves spiritual.”\u003c/p>\n\u003cp>Regardless, you don’t have to \u003ci>believe\u003c/i> to benefit from the Rosicrucians’ enthusiasm for ancient Egypt.\u003c/p>\n\u003cp>\u003ci>\u003c/i>\u003ca href=\"https://history.stanford.edu/people/anne-austin\" target=\"_blank\" rel=\"noopener noreferrer\">Anne Austin\u003c/a> is an Egyptologist and archaeologist at Stanford who teaches a class called Egyptomania. She takes every class to San Jose. “I think it’s a great teaching collection, especially for people who are new to Egypt,” Austin says.\u003c/p>\n\u003cfigure id=\"attachment_11552137\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11552137\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-800x533.jpg\" alt=\"The entrance to the Rosicrucian Egyptian Museum in San Jose.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Rosicrucian Egyptian Museum in San Jose. \u003ccite>(Courtesy of the Rosicrucian Egyptian Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Austin if some Rosicrucian ideas about ancient Egyptian practices diverge from accepted academic gospel today.\u003c/p>\n\u003cp>“I think they’re open to a variety of interpretations of Egypt in a way that Egyptologists are less open,” Austin says. “So we’re not really open to thinking about past lives in Egypt. We’re not really open to feeling a kind of spiritual, direct connection with Egypt. I do not feel a direct spiritual connection with Egypt.”\u003c/p>\n\u003cp>\u003ci>\u003c/i>And the Rosicrucians, it’s fair to say, do.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\n",
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"title": "What Is the Rosicrucian Egyptian Museum and Why Is It in San Jose? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003c/b>If you attended sixth grade anywhere in or near San Jose, there’s a high likelihood you’ve been to see the largest collection of ancient Egyptian antiquities on public display anywhere west of the Mississippi.\u003c/p>\n\u003cp>I’m talking about the \u003ca href=\"http://www.egyptianmuseum.org\" target=\"_blank\" rel=\"noopener noreferrer\">Rosicrucian Egyptian Museum\u003c/a>.\u003c/p>\n\u003cp>Peggy Tran-Le visited as a teenager, but she still has questions. Sooooo many questions.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“Why San Jose? How did they get those mummies? How did those mummies get out of Egypt? And why is it not — I mean, maybe I’m mistaken, but — why is it not better known?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find the answers, I joined her for a visit to the museum.\u003c/p>\n\u003cp>The entrance is lined with huge columns, potted papyrus and rows of ram-headed sphinxes — just like the ones lining the processional road to Karnak. Then, you open the giant brass-plated doors, and you see sixth-graders. Lots and lots of sixth-graders.\u003c/p>\n\u003cfigure id=\"attachment_11552129\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552129 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-800x533.jpg\" alt='\"I remember the cat mummy. I remember the recreation of an Egyptian tomb. It scared the heck out of me,\" says Bay Curious question asker Peggy Tran-Le.' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25561_20170524_Rosicrucian_credit_BertJohnson-3-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“I remember the cat mummy. I remember the re-creation of an Egyptian tomb. It scared the heck out of me,” says Bay Curious question asker Peggy Tran-Le. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We host 110,000 guests per year, and about 26,000 of them are sixth-graders,” says Julie Scott, executive director of the Rosicrucian Egyptian Museum.\u003c/p>\n\u003cp>As it happens, Scott is also a practicing Rosicrucian, which is to say she belongs to a philosophical society that believes there’s a spiritual, transformative value to nerding out on ancient Egypt.\u003c/p>\n\u003cp>“I’ve been to Egypt 12 times now,” she says. “There’s always something fascinating to learn and discover.”\u003c/p>\n\u003cp>Rosicrucianism in its modern form bloomed around the turn of the 20th century, along with a host of other metaphysical philosophies seeking to plumb ancient depths for fresh perspectives on the mysteries of life and nature.\u003c/p>\n\u003cfigure id=\"attachment_11552128\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552128 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-800x533.jpg\" alt=\"“We’re the caretakers of these artifacts,” says the Rosicrucian Egyptian Museum’s Executive Director Julie Scott. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25564_20170524_Rosicrucian_credit_BertJohnson-2-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">“We’re the caretakers of these artifacts,” says the Rosicrucian Egyptian Museum’s executive director, Julie Scott. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local Rosicrucians began collecting ancient artifacts in 1929 and just kept going. There’s room after room of more than 4,000 statues and maps and mummies: human and otherwise.\u003c/p>\n\u003cp>“I think as a teenager, the animal mummies were the highlight of my first visit,” Tran-Le says.\u003c/p>\n\u003cp>Over the years, the museum has modernized to take advantage of advancements in science. Egyptologists have visited and reassessed various items. As an example, Scott tells me the back story behind a baboon mummy that captures my attention.\u003c/p>\n\u003cp>“So, this baboon, he looks — he is ancient, but he’s not a baboon,” Scott says. “We found, after doing an X-ray of him, that the body is actually a ceramic jar. The Egyptians would do this. They would put just a small piece of an animal, say, part of a bone or some of their fur, in this votive offering, and that way they could make more votive offerings.”\u003c/p>\n\u003cfigure id=\"attachment_11552132\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11552132\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-800x1139.jpg\" alt=\"The Rosicrucian Digest, published continuously from 1915, is put out by The Ancient and Mystical Order Rosæ Crucis, which also runs the Rosicrucian Egyptian Museum in San Jose.\" width=\"800\" height=\"1139\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-800x1139.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-160x228.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-1020x1452.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-1180x1680.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-960x1367.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-240x342.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-375x534.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25928_1930-RosicrucianDigest-qut-520x740.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Rosicrucian Digest, published continuously from 1915, is put out by The Ancient and Mystical Order Rosæ Crucis, which also runs the Rosicrucian Egyptian Museum in San Jose. \u003ccite>(Courtesy of the Rosicrucian Egyptian Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To enhance the educational purpose of the collection, the Roscicrucians have also had a few replicas cast of famous items like King Tut’s golden sarcophagus and the Rosetta Stone. There’s also a tomb that is a composite replica of several real tombs in Egypt.\u003c/p>\n\u003cp>“In 1966, a team of Rosicrucian researchers went to Egypt and explored a number of tombs in the Beni Hasan region,” Scott explains, adding this tomb was most like the one of a man who was named Khnumhotep. He was not a pharaoh, but a nomarch — a governor, like Gov. Jerry Brown.\u003c/p>\n\u003cp>The tomb is located at the end of a series of winding stairs, not unlike the line you travel through to get to the Indiana Jones ride at Disneyland. Ask people what they remember from their childhood visit here, and it comes down to the animal mummies and the tomb.\u003c/p>\n\u003cfigure id=\"attachment_11552117\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11552117\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-800x533.jpg\" alt=\"Peggy Tran-Le looks at the baboon mummy at the Rosicrucian Egyptian Museum in San Jose.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25769_20170615_credit_BertJohnson-2-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Peggy Tran-Le regards the baboon mummy at the Rosicrucian Egyptian Museum in San Jose. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of thoughtful, even funny, touches. For example, the sarcophagus in this tomb is missing because it was “robbed,” as so many ancient Egyptian tombs were. Also, the lighting is low enough to encourage young minds to think anxious thoughts.\u003c/p>\n\u003cp>“I have to say that this part of the museum always scared me as a kid,” Tran-Le says, laughing. “It’s such a, it’s a dopey reaction, but it scared me. So I’m having just sort of flashbacks to being a scared young person down here.”\u003c/p>\n\u003cp>\u003ci>\u003c/i>We retreat to another gallery focused on the daily lives of ancient Egyptians. As you wander through the rooms, you’re reminded of just how impressive, how sophisticated they really were. They brewed beer, as we do today. They worshipped cats, as we do today. They kept their kohl, their black eye makeup, in cylinders that look just like mascara containers today.\u003c/p>\n\u003cp>\u003ci>\u003c/i>The museum is the crown jewel in a complex that includes a planetarium and a research library with ancient books from big names like Francis Bacon and Isaac Newton, who the Rosicrucians of today claim as their own.\u003c/p>\n\u003cfigure id=\"attachment_11552135\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552135 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-800x533.jpg\" alt=\"The local order of Rosicrucians in San Jose is planning a new museum to focus on alchemy.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25565_20170524_Rosicrucian_credit_BertJohnson-7-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The local order of Rosicrucians in San Jose is planning a new museum to focus on alchemy. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Isaac Newton had the largest collection of alchemical books in Europe,” Scott says. “But he had to keep that private, because mystics at that time, they basically had to say, ‘OK, I’m just focusing on science. I’m staying out of religion. You guys do your religious stuff.’ But he was a very avid alchemist.”\u003c/p>\n\u003cp>So, modern scientists have been able to turn baser metals into gold, but it’s a hugely complicated and expensive effort that involves a \u003ca href=\"https://www.scientificamerican.com/article/fact-or-fiction-lead-can-be-turned-into-gold/\" target=\"_blank\" rel=\"noopener noreferrer\">particle accelerator\u003c/a>. The kind of alchemy the Rosicrucians believe is possible has not been replicated by modern scientists. The local order of Rosicrucians has posted a number of videos allowing you to explore the ideas for yourself.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qOCdFDXe5jQ'\n title='//www.youtube.com/embed/qOCdFDXe5jQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ci>\u003c/i>“We don’t see (the pyramid) as a tomb,” Scott says. “We see it as an initiation chamber.”\u003c/p>\n\u003cp>\u003ci>\u003c/i>This line of conversation raises another question for Tran-Le: “When I came here with my friend’s mom and my friend, we walked the grounds and she said, ‘Oh, this is where the order held secret ceremonies.’ I don’t know if she was just trying to entertain a bunch of teenagers. Or is that something you can confirm? Or deny?”\u003c/p>\n\u003cp>Scott explains: “Well, we hold regular meetings for Rosicrucians that include a meditation and a discussion. They’re private to only Rosicrucians. We wouldn’t call them secret, but you have to be a Rosicrucian member to participate. That’s held in our grand temple, which is for Rosicrucians — that’s the spiritual headquarters, here at Rosicrucian Park.”\u003c/p>\n\u003cfigure id=\"attachment_11552139\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552139 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-800x999.jpg\" alt=\"For many years, Rosicrucians advertised in popular magazines.\" width=\"800\" height=\"999\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-800x999.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-1020x1273.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-1180x1473.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-960x1199.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-240x300.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-375x468.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25929_1931-Poster-qut-520x649.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For many years, Rosicrucians advertised in popular magazines.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>\u003c/b>Scott says there about 250,000 Rosicrucians worldwide, and other big centers like this one in \u003ca href=\"https://www.rose-croix.org\" target=\"_blank\" rel=\"noopener noreferrer\">France\u003c/a> and \u003ca href=\"http://www.maxheindel.org\" target=\"_blank\" rel=\"noopener noreferrer\">Brazil\u003c/a>. The New Yorker who started the U.S. chapter landed in San Jose’s bucolic Rose Garden neighborhood because land was cheap here. Well, it \u003ci>was\u003c/i> back in the early 20th century!\u003c/p>\n\u003cp>Scott adds: “People in this part of the world are so open to other ways of thinking and learning — and especially to more than just intellectual learning and understanding.”\u003c/p>\n\u003cp>From the beginning, the Golden State has welcomed seekers, people keen to remake the world into something less rational and boring, into something more mystical and spiritually resonant. But if you’re thinking Rosicrucianism is a religion, it’s not.\u003c/p>\n\u003cfigure id=\"attachment_11552141\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11552141 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-800x533.jpg\" alt=\"A postcard of the planetarium at Rosicrucian Park, one of the first in the US.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut-520x347.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25932_Rosicrucian-Planetarium-historic-postcard-copy-qut.jpg 1800w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A postcard of the planetarium at Rosicrucian Park, one of the first in the U.S. \u003ccite>(Courtesy of the Rosicrucian Egyptian Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I know Rosicrucians who are Catholics and Buddhist and Jews — every religion that I’m aware of, I’ve met somebody who is a practitioner of that religion,” Scott says. “There are also Rosicrucians who don’t consider themselves religious at all. They consider themselves spiritual.”\u003c/p>\n\u003cp>Regardless, you don’t have to \u003ci>believe\u003c/i> to benefit from the Rosicrucians’ enthusiasm for ancient Egypt.\u003c/p>\n\u003cp>\u003ci>\u003c/i>\u003ca href=\"https://history.stanford.edu/people/anne-austin\" target=\"_blank\" rel=\"noopener noreferrer\">Anne Austin\u003c/a> is an Egyptologist and archaeologist at Stanford who teaches a class called Egyptomania. She takes every class to San Jose. “I think it’s a great teaching collection, especially for people who are new to Egypt,” Austin says.\u003c/p>\n\u003cfigure id=\"attachment_11552137\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11552137\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-800x533.jpg\" alt=\"The entrance to the Rosicrucian Egyptian Museum in San Jose.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/07/RS25557_20170524_Rosicrucian_credit_BertJohnson-10-qut-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Rosicrucian Egyptian Museum in San Jose. \u003ccite>(Courtesy of the Rosicrucian Egyptian Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ask Austin if some Rosicrucian ideas about ancient Egyptian practices diverge from accepted academic gospel today.\u003c/p>\n\u003cp>“I think they’re open to a variety of interpretations of Egypt in a way that Egyptologists are less open,” Austin says. “So we’re not really open to thinking about past lives in Egypt. We’re not really open to feeling a kind of spiritual, direct connection with Egypt. I do not feel a direct spiritual connection with Egypt.”\u003c/p>\n\u003cp>\u003ci>\u003c/i>And the Rosicrucians, it’s fair to say, do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Why the 'O' in San Francisco's Airport Code, SFO?",
"headTitle": "Why the ‘O’ in San Francisco’s Airport Code, SFO? | KQED",
"content": "\u003cp style=\"text-align: center\">\u003ca href=\"http://addisairport.com/\">ADD\u003c/a> \u003ca href=\"https://www.flyfresno.com/\">FAT\u003c/a> \u003ca href=\"http://www.prokerala.com/travel/airports/guinea/fria-airport.html\">FIG\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"https://www.danangairportonline.com/\">DAD\u003c/a>, \u003ca href=\"http://opennav.com/airport/MOM/what-is-the-iata-code-for-letfotar-airport%3F\">MOM\u003c/a>, \u003ca href=\"http://www.prokerala.com/travel/airports/brazil/altamira-airport.html\">ATM\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"http://www.flightstats.com/go/Airport/airportDetails.do?airportCode=WOW\">WOW\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"http://www.prokerala.com/travel/airports/canada/estevan-point-airport.html\">YEP\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"http://www.prokerala.com/travel/airports/germany/sembach-airport.html\">SEX\u003c/a> \u003ca href=\"http://airportcod.es/#airport/sux\">SUX\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003cbr>\nThat short “poem” is not just a string of random words. They’re all airport codes. But how do airports get these codes? To some, certain codes don’t seem to have any rhyme or reason. Which brings us to a question from listener Ruth Suter, who flies in and out of the Bay Area a lot.\u003c/p>\n\u003cp>\u003cstrong>“Why is the San Francisco airport called SFO?”\u003c/strong>\u003c/p>\n\u003cp>The SF seems obvious, but where did the O come from? Does it have to do with Oakland? We talked to John Hill at the SFO Museum.\u003c/p>\n\u003cp>[audio src=\"https://dts.podtrac.com/redirect.mp3/www.kqed.org/.stream/anon/radio/bay-curious/2017/06/SFO.mp3\" Image=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/06/4731173713_4fff3dbce9_o.jpg\" Title=\"Why the 'O' in San Francisco’s airport code, SFO?\" program=\"Bay Curious\"]\u003c/p>\n\u003cp>“It’s an interesting story, and it came from the three-letter code distinctions that were established by the International Air Transport Association. Also called IATA. That group was formed in 1945,” Hill says.\u003c/p>\n\u003cp>Before IATA, most airports were identified by the two letters used by the National Weather Service codes. It usually made sense. Los Angeles was LA, Phoenix was PH, San Francisco was SF.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>“But as aviation quickly advanced, and more airports were established, two-letter codes sort of ran out of steam,” Hill says.\u003c/p>\n\u003cp>To have more options, IATA required airports to have three letters instead of two, increasing the possible combinations from 650 to 15,600.\u003c/p>\n\u003cp>“The only real requirement was that no two codes were the same. So as long as everybody had a distinct three-letter code, the system would work,” Hill says.\u003c/p>\n\u003cp>There was no universal naming convention, though there are some patterns.\u003c/p>\n\u003cp>A few airports just added an X to the end of their two-letter codes. Like Portland (PDX) and Los Angeles (LAX).\u003c/p>\n\u003cp>[contextly_sidebar id=”X4ry0yV8JL4GU1ojPCiKmUbQDrYS5Upl”]\u003c/p>\n\u003cp>Other airports decided to use the first three letters of the city’s name, like OAK in Oakland.\u003c/p>\n\u003cp>Then there were airports that took the acronyms of their namesakes, like JFK for New York’s John F. Kennedy International Airport.\u003c/p>\n\u003cp>Other codes are inspired by places that are no longer there, or names that are no longer used. Chicago’s O’Hare airport (ORD) was once known as Orchard Field Airport, named after a small town that was once nearby, Orchard Place. In New Orleans, MSY got its name from the Moisant Stock Yards.\u003c/p>\n\u003cp>[baycuriousbug]\u003c/p>\n\u003cp>Then there are the codes that seemingly make no sense at all, like EWR for Newark Liberty International Airport. It’s like that because in the United States, codes starting with N can only be used by the Navy.\u003c/p>\n\u003cp>But what about Ruth’s airport? SFO? Turns out it has nothing to do with Oakland.\u003c/p>\n\u003cp>“You know, Oakland’s Airport started virtually the same time that San Francisco’s did. So it would have been confusing to put those together, and I think Oakland tried to get its own three-letter code from the same time frame as SFO,” Hill says.\u003c/p>\n\u003cp>“With S.F. they simply took an O, which we can assume was convenient to the fact that San Francisco has an O at the end of it,” says Hill.\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\u003cp>\u003c/p>\n",
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"excerpt": "Why the \"O\" in SFO? And why is one of Chicago's airports coded ORD? And IAD for Dulles?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003ca href=\"http://addisairport.com/\">ADD\u003c/a> \u003ca href=\"https://www.flyfresno.com/\">FAT\u003c/a> \u003ca href=\"http://www.prokerala.com/travel/airports/guinea/fria-airport.html\">FIG\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"https://www.danangairportonline.com/\">DAD\u003c/a>, \u003ca href=\"http://opennav.com/airport/MOM/what-is-the-iata-code-for-letfotar-airport%3F\">MOM\u003c/a>, \u003ca href=\"http://www.prokerala.com/travel/airports/brazil/altamira-airport.html\">ATM\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"http://www.flightstats.com/go/Airport/airportDetails.do?airportCode=WOW\">WOW\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"http://www.prokerala.com/travel/airports/canada/estevan-point-airport.html\">YEP\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">\u003ca href=\"http://www.prokerala.com/travel/airports/germany/sembach-airport.html\">SEX\u003c/a> \u003ca href=\"http://airportcod.es/#airport/sux\">SUX\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat short “poem” is not just a string of random words. They’re all airport codes. But how do airports get these codes? To some, certain codes don’t seem to have any rhyme or reason. Which brings us to a question from listener Ruth Suter, who flies in and out of the Bay Area a lot.\u003c/p>\n\u003cp>\u003cstrong>“Why is the San Francisco airport called SFO?”\u003c/strong>\u003c/p>\n\u003cp>The SF seems obvious, but where did the O come from? Does it have to do with Oakland? We talked to John Hill at the SFO Museum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s an interesting story, and it came from the three-letter code distinctions that were established by the International Air Transport Association. Also called IATA. That group was formed in 1945,” Hill says.\u003c/p>\n\u003cp>Before IATA, most airports were identified by the two letters used by the National Weather Service codes. It usually made sense. Los Angeles was LA, Phoenix was PH, San Francisco was SF.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>“But as aviation quickly advanced, and more airports were established, two-letter codes sort of ran out of steam,” Hill says.\u003c/p>\n\u003cp>To have more options, IATA required airports to have three letters instead of two, increasing the possible combinations from 650 to 15,600.\u003c/p>\n\u003cp>“The only real requirement was that no two codes were the same. So as long as everybody had a distinct three-letter code, the system would work,” Hill says.\u003c/p>\n\u003cp>There was no universal naming convention, though there are some patterns.\u003c/p>\n\u003cp>A few airports just added an X to the end of their two-letter codes. Like Portland (PDX) and Los Angeles (LAX).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Other airports decided to use the first three letters of the city’s name, like OAK in Oakland.\u003c/p>\n\u003cp>Then there were airports that took the acronyms of their namesakes, like JFK for New York’s John F. Kennedy International Airport.\u003c/p>\n\u003cp>Other codes are inspired by places that are no longer there, or names that are no longer used. Chicago’s O’Hare airport (ORD) was once known as Orchard Field Airport, named after a small town that was once nearby, Orchard Place. In New Orleans, MSY got its name from the Moisant Stock Yards.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n What do you wonder about the Bay Area, its culture or people that you want KQED to investigate?\n \u003ca href=\"/news/series/baycurious\">Ask Bay Curious.\u003c/a>\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Then there are the codes that seemingly make no sense at all, like EWR for Newark Liberty International Airport. It’s like that because in the United States, codes starting with N can only be used by the Navy.\u003c/p>\n\u003cp>But what about Ruth’s airport? SFO? Turns out it has nothing to do with Oakland.\u003c/p>\n\u003cp>“You know, Oakland’s Airport started virtually the same time that San Francisco’s did. So it would have been confusing to put those together, and I think Oakland tried to get its own three-letter code from the same time frame as SFO,” Hill says.\u003c/p>\n\u003cp>“With S.F. they simply took an O, which we can assume was convenient to the fact that San Francisco has an O at the end of it,” says Hill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "what-makes-san-francisco-sourdough-unique",
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"content": "\u003cp>If bagels are a New York thing, San Francisco definitely has sourdough. And probably no one has convinced more people that our sourdough is unique than \u003ca href=\"https://www.boudinbakery.com/\">Boudin Bakery\u003c/a>, where tourists line up at Fisherman’s Wharf for a taste of that moist-tangy, fogbound delight.\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>Bay Area native (and KQED staffer) Peter Cavagnaro has been eating local sourdough all his life. It’s his favorite bread. And that got him wondering about something. He asked\u003ca href=\"https://ww2.kqed.org/news/series/baycurious/\"> Bay Curious\u003c/a>….\u003c/p>\n\u003cp>\u003cstrong>“What makes San Francisco sourdough so unique?”\u003c/strong>\u003c/p>\n\u003cp>Here at KQED, we’ve always heard there’s something in the water or the air that makes our sourdough special. But is that really true?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough. By the time I had the answer, I also had 2 pounds of smelly homemade sourdough starter fermenting at home, \u003cem>and\u003c/em> the results of a lab test that described the microbes living in it.\u003c/p>\n\u003ch3>Taste the Microbes\u003c/h3>\n\u003cp>To understand what makes our bread taste the way it does, you need to know how bread gets started. My investigation began in the fermentation room at \u003ca href=\"https://www.semifreddis.com/\">Semifreddi’s\u003c/a> bakery in Alameda, one of the best-known local producers of sourdough, along with \u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>.\u003c/p>\n\u003cp>The fermentation room is the inner sanctum of the bakery. It’s a very cold, stainless-steel vault where 300 yellow buckets brim with slow-bubbling beige goop: future sourdough. I stood there, shivering in a hairnet, with co-owner Mike Rose and head baker John Tredgold.\u003c/p>\n\u003cp>Rose is a soft-spoken man who talks about sourdough with wonderment, as if it’s alive — which it is, with millions of microbes.\u003c/p>\n\u003cp>“Can you hear it? It’s hungry,” Rose said. “It will be fed later today. It gets fed once a day. Equal parts flour and water.”\u003c/p>\n\u003cp>Before sourdough gets baked, it has to be grown. Born as a primordial glop, aptly called starter. All it needs to grow, as Rose said, is flour and water. And time. That’s it. If you add anything else, it’s not real sourdough. Eventually, the sugars in the flour start to break down, and fermentation happens on its own.\u003c/p>\n\u003cp>Tredgold handed me a plastic spoon and pointed me to a bucket. I could see bubbles rising to the surface of the bucket — a sure sign of microbial activity. The starter tasted like very sour yogurt to me, but Tredgold treated the experience like tasting a fine wine, smelling and savoring.\u003c/p>\n\u003cp>“This is more like creme fraiche,” he said. “It makes you salivate, it makes you excited to eat more.”\u003c/p>\n\u003cfigure id=\"attachment_11405274\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11405274\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-800x1067.jpeg\" alt=\"The author's starter, looking healthy with lots of air pockets.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-800x1067.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-160x213.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-1020x1360.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-1920x2560.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-1180x1573.jpeg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-960x1280.jpeg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-240x320.jpeg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-375x500.jpeg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-520x693.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The author’s starter, looking healthy with lots of air pockets. \u003ccite>(Julia Scott/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Flour, Water, Temperature, Time\u003c/h3>\n\u003cp>Semifreddi’s produces 9,500 loaves of sourdough each day. But no two loaves taste exactly alike. And that’s because the starter is alive with millions of wild yeast cells and naturally occurring bacteria. The yeast makes the bread rise. And the bacteria create the acids that make the bread sour.\u003c/p>\n\u003cp>The flavors vary from day to day, and batch to batch. Sourdough is one of the most \u003ca href=\"https://en.wikipedia.org/wiki/Sourdough#History\">ancient breads\u003c/a>, dating back at least 5,000 years. It’s reasonably easy to create a starter from scratch, but tricky to master the triple arts of crust, crumb and flavor when baking. So much depends on capturing enough wild yeast to make the bread light and airy. (Adding commercial yeast is not a permitted technique at the baking stage if the goal is authentic, old-fashioned sourdough).\u003c/p>\n\u003cp>“We try to control it by temperature and time. And our hands. It’s never fully totally under control, because we’re dealing with natural organisms,” said Rose. “I love it,” he added with a grin.\u003c/p>\n\u003cp>Rose was so passionate that I decided to try growing my own sourdough starter at home (more on that below).\u003c/p>\n\u003ch3>The Boudin Lore\u003c/h3>\n\u003cp>A little voice nagged at me, though. Anyone can make sourdough, but would it be \u003cem>authentic\u003c/em> if it wasn’t born in San Francisco? (I live in Oakland).\u003c/p>\n\u003cp>No one has convinced more people about the unique qualities of San Francisco sourdough than Boudin, which says it’s been selling the same loaf of bread for 168 years. According to the Boudin Bakery museum at Fisherman’s Wharf, the company’s mother dough follows an unbroken line back to the Gold Rush in 1849. Louise Boudin even saved the starter from a burning building in the 1906 earthquake.\u003c/p>\n\u003cfigure id=\"attachment_11431554\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11431554\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-800x531.jpg\" alt=\"Boudin Bakery says their decades-old starter is the key to the bread's flavor.\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-1020x677.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-1920x1275.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-1180x784.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-960x638.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-375x249.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/rachelhathaway/4945590922/\" target=\"_blank\">Rachel Hathaway\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A museum docent told me the starter is so special and irreplaceable that the Boudin mothership sends its retail stores fresh starter every 23 days. Without it, they say the sourdough those stores produce would stop tasting like San Francisco sourdough and start tasting like San Diego or Sacramento sourdough.\u003c/p>\n\u003cp>Why? Well, according to the museum, Boudin bread owes its special flavor to a strain of bacteria that thrives only in San Francisco’s climate. Scientists \u003ca href=\"http://discovermagazine.com/2003/sep/featscienceof\">identified it here \u003c/a>in 1970, so they named it \u003cem>Lactobacillus sanfranciscensis.\u003c/em>\u003c/p>\n\u003ch3>Not That Unique, Actually\u003c/h3>\n\u003cp>It’s a great story. Too bad it’s not quite true.\u003c/p>\n\u003cp>Scientists did identify\u003cem> Lactobacillus sanfranciscensis\u003c/em> here. But recent studies have found it in up to \u003ca href=\"http://www.nytimes.com/2012/09/19/dining/for-gastronomists-a-go-to-microbiologist.html\">90 percent of countries \u003c/a>where sourdough is produced. So from a biological standpoint, San Francisco sourdough is not all that distinctive.\u003c/p>\n\u003cp>“It’s something that everyone thinks is unique to San Francisco and that is not true at all,” said Ben Wolfe, a microbiologist at Tufts University in Boston. \u003ca href=\"https://sites.tufts.edu/wolfelab/\">His lab studies fermentation\u003c/a> full time … including the microbes you find in sourdough.\u003c/p>\n\u003cp>So, case closed? Not quite.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=y5xOpss4j5E&t=56s\u003c/p>\n\u003cp>Science is still learning about the lactic acid bacteria (like\u003cem> L. sanfranciscensis\u003c/em>) that give sourdough its main sour flavor. Other fermented foods have lactic acids, too, like miso, yogurt and kimchi.\u003c/p>\n\u003cp>But scientists don’t know where they come from. Or how they get into your sourdough starter when you make it in your kitchen.\u003c/p>\n\u003cfigure id=\"attachment_11403523\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11403523\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-800x437.png\" alt=\"Colonies of bacteria found in the author's sourdough starter, magnified 1,000 times. \" width=\"800\" height=\"437\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-800x437.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-160x87.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-240x131.png 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-375x205.png 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-520x284.png 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490.png 894w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Colonies of bacteria found in the author’s sourdough starter, magnified 1,000 times. \u003ccite>(Courtesy of the Wolfe Lab at Tufts University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One explanation is that the bacteria could be in the flour to begin with. So when you go to the store and buy a bag of flour, it’s not sterile. They could also be on your skin or floating around your kitchen, but Wolfe says those are less likely to become the dominant bacteria in your starter.\u003c/p>\n\u003cp>“This is one of the big questions we’re trying to answer in our story of American sourdough: Where are the lactic acid bacteria coming from?” said Wolfe.\u003c/p>\n\u003ch3>The Sourdough Project\u003c/h3>\n\u003cp>There’s never been a large-scale study in home kitchens to really identify the sources of bacteria at home.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>Wolfe’s lab has partnered with the Rob Dunn Lab at North Carolina State University on \u003ca href=\"http://robdunnlab.com/projects/sourdough/\">the Sourdough Project\u003c/a>, the first comprehensive effort to test the DNA of sourdough starters across America — and understand the evolutionary biology that underlies the differences among starters.\u003c/p>\n\u003cfigure id=\"attachment_11403524\" class=\"wp-caption aligncenter\" style=\"max-width: 548px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11403524\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372.png\" alt=\"A colony of yeast from the author's sourdough starter under the microscope. \" width=\"548\" height=\"301\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372.png 548w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-160x88.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-240x132.png 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-375x206.png 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-520x286.png 520w\" sizes=\"(max-width: 548px) 100vw, 548px\">\u003cfigcaption class=\"wp-caption-text\">A colony of yeast from the author’s sourdough starter under the microscope. \u003ccite>(Courtesy of the Wolfe Lab at Tufts University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sourdough Project is soliciting hundreds of sourdough starter samples from amateur and professional bread bakers across the country. (To participate in this public science project, get started by filling out \u003ca href=\"https://designscience.wufoo.com/forms/p1pgrbjq05dzces/\">this questionnaire\u003c/a>).\u003c/p>\n\u003cp>Scientists will analyze samples to answer the baseline question: How variable are the microbes from region to region? And how much variability can be attributed to the grain of the bread, versus the air, the water or the humans involved?\u003c/p>\n\u003cp>There are so many factors. Wolfe ticks them off.\u003c/p>\n\u003cp>“It could be the time that people ferment their breads. It could be the temperature. It could be a special set of recipes used in San Francisco than in other places.”\u003c/p>\n\u003cp>[baycuriousbug]\u003c/p>\n\u003cp>When I told him I was growing my own sourdough starter, he offered to analyze it.\u003c/p>\n\u003cp>So while science may yet discover something special is lurking in our sourdough, Wolfe isn’t holding his breath.\u003c/p>\n\u003cp>Not even the bakers at Semifreddi’s, a company that has been in a position to benefit from the reputation of local sourdough, embrace the cachet.\u003c/p>\n\u003cp>Semifreddi’s head baker Tredgold says it’s pure marketing.\u003c/p>\n\u003cp>“It sells the city. It’s one of the things the city’s known for. The bridge, the bay, the sourdough.”\u003c/p>\n\u003cp>And Rose, the co-owner of the bakery, added: “If we take our local starter and bake with it in Los Angeles, I think it will taste very similar to what we’re making here,” he said.\u003c/p>\n\u003cp>Blasphemy! But possibly … true.\u003c/p>\n\u003ch3>My Kitchen Sourdough Experiment: Results\u003c/h3>\n\u003cp>My own sourdough experiment lasted more than a month. I used King Arthur whole wheat flour and kept my mixture on the kitchen counter. As it grew, it smelled distressingly like vomit before it mellowed. At one point it almost spilled out of the Tupperware I’d been keeping it in.\u003c/p>\n\u003cp>As my starter matured, it needed to be fed twice a day on a regular schedule. I raced home from work to give it more flour and water, spoke to it, and pampered it with field trips out to the balcony to give it some exposure to the Oakland atmosphere. (In spite of what I learned about the uncertainty of the science of microbes in sourdough, I still pictured my starter capturing beneficial wild yeast and bacteria from the atmosphere.)\u003c/p>\n\u003cp>I don’t have pets or children, so I took photos of my starter’s regular maturity and forced my friends to admire them.\u003c/p>\n\u003cfigure id=\"attachment_11403508\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-11403508\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-1020x765.jpg\" alt=\"The author's sourdough bread was a bit dense, but tasters said the flavor was spot on.\" width=\"640\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The author’s sourdough bread was a bit dense, but tasters said the flavor was spot on. \u003ccite>(Julia Scott/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the most important question was: How did it taste? I baked two little loaves and brought them into the KQED newsroom to get some brutally honest feedback from fellow reporters.\u003c/p>\n\u003cp>Being a first-time baker, you can imagine how this went. The loaves were so dense they had almost no air pockets. They weighed at least 3 pounds and were nearly rock-hard. My colleagues at KQED charitably praised the taste, but it was clear something had gone wrong in the baking process … or with the starter itself.\u003c/p>\n\u003cfigure id=\"attachment_11431549\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-11431549\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/IMG_4453-1020x765.jpeg\" alt=\"Julia Scott, left, and Bay Curious podcast host Olivia Allen-Price enjoy the fruits of Scott's labor -- some homemade sourdough bread.\" width=\"640\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-1920x1440.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-1180x885.jpeg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-960x720.jpeg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-240x180.jpeg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-375x281.jpeg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-520x390.jpeg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453.jpeg 2016w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Julia Scott, left, and Bay Curious podcast host Olivia Allen-Price enjoy the fruits of Scott’s labor — some homemade sourdough bread. \u003ccite>(Vinnee Tong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few weeks later, I got my sourdough DNA results back from Ben Wolfe’s Tufts lab. My starter had two bacterial species: \u003ca href=\"https://en.wikipedia.org/wiki/Lactobacillus_brevis\">\u003cem> Lactobacillus brevis \u003c/em>\u003c/a>and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lactobacillus_plantarum\"> Lactobacillus plantarum\u003c/a>;\u003c/em> and one yeast species: \u003ca href=\"http://genome.jgi.doe.gov/Wican1/Wican1.home.html\">\u003cem>Wickerhamomyces anomalus\u003c/em>\u003c/a>. All of which are very commonly found in sourdough starters made around the world, according to Wolfe. It’s also common to have no more than a few species of yeast and bacteria in any given starter.\u003c/p>\n\u003cp>But that one bacterium once believed to make our bread so special — \u003cem>Lactobacillus sanfranciscensis\u003c/em>? My bread didn’t have any. Would things have gone differently if it had shown up? I may never know.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If bagels are a New York thing, San Francisco definitely has sourdough. And probably no one has convinced more people that our sourdough is unique than \u003ca href=\"https://www.boudinbakery.com/\">Boudin Bakery\u003c/a>, where tourists line up at Fisherman’s Wharf for a taste of that moist-tangy, fogbound delight.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area native (and KQED staffer) Peter Cavagnaro has been eating local sourdough all his life. It’s his favorite bread. And that got him wondering about something. He asked\u003ca href=\"https://ww2.kqed.org/news/series/baycurious/\"> Bay Curious\u003c/a>….\u003c/p>\n\u003cp>\u003cstrong>“What makes San Francisco sourdough so unique?”\u003c/strong>\u003c/p>\n\u003cp>Here at KQED, we’ve always heard there’s something in the water or the air that makes our sourdough special. But is that really true?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It turns out that this is as much a science question as it is about the history and local mythology of our “authentic” local sourdough. By the time I had the answer, I also had 2 pounds of smelly homemade sourdough starter fermenting at home, \u003cem>and\u003c/em> the results of a lab test that described the microbes living in it.\u003c/p>\n\u003ch3>Taste the Microbes\u003c/h3>\n\u003cp>To understand what makes our bread taste the way it does, you need to know how bread gets started. My investigation began in the fermentation room at \u003ca href=\"https://www.semifreddis.com/\">Semifreddi’s\u003c/a> bakery in Alameda, one of the best-known local producers of sourdough, along with \u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a>.\u003c/p>\n\u003cp>The fermentation room is the inner sanctum of the bakery. It’s a very cold, stainless-steel vault where 300 yellow buckets brim with slow-bubbling beige goop: future sourdough. I stood there, shivering in a hairnet, with co-owner Mike Rose and head baker John Tredgold.\u003c/p>\n\u003cp>Rose is a soft-spoken man who talks about sourdough with wonderment, as if it’s alive — which it is, with millions of microbes.\u003c/p>\n\u003cp>“Can you hear it? It’s hungry,” Rose said. “It will be fed later today. It gets fed once a day. Equal parts flour and water.”\u003c/p>\n\u003cp>Before sourdough gets baked, it has to be grown. Born as a primordial glop, aptly called starter. All it needs to grow, as Rose said, is flour and water. And time. That’s it. If you add anything else, it’s not real sourdough. Eventually, the sugars in the flour start to break down, and fermentation happens on its own.\u003c/p>\n\u003cp>Tredgold handed me a plastic spoon and pointed me to a bucket. I could see bubbles rising to the surface of the bucket — a sure sign of microbial activity. The starter tasted like very sour yogurt to me, but Tredgold treated the experience like tasting a fine wine, smelling and savoring.\u003c/p>\n\u003cp>“This is more like creme fraiche,” he said. “It makes you salivate, it makes you excited to eat more.”\u003c/p>\n\u003cfigure id=\"attachment_11405274\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11405274\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-800x1067.jpeg\" alt=\"The author's starter, looking healthy with lots of air pockets.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-800x1067.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-160x213.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-1020x1360.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-1920x2560.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-1180x1573.jpeg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-960x1280.jpeg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-240x320.jpeg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-375x500.jpeg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/starter-e1492028179160-520x693.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The author’s starter, looking healthy with lots of air pockets. \u003ccite>(Julia Scott/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Flour, Water, Temperature, Time\u003c/h3>\n\u003cp>Semifreddi’s produces 9,500 loaves of sourdough each day. But no two loaves taste exactly alike. And that’s because the starter is alive with millions of wild yeast cells and naturally occurring bacteria. The yeast makes the bread rise. And the bacteria create the acids that make the bread sour.\u003c/p>\n\u003cp>The flavors vary from day to day, and batch to batch. Sourdough is one of the most \u003ca href=\"https://en.wikipedia.org/wiki/Sourdough#History\">ancient breads\u003c/a>, dating back at least 5,000 years. It’s reasonably easy to create a starter from scratch, but tricky to master the triple arts of crust, crumb and flavor when baking. So much depends on capturing enough wild yeast to make the bread light and airy. (Adding commercial yeast is not a permitted technique at the baking stage if the goal is authentic, old-fashioned sourdough).\u003c/p>\n\u003cp>“We try to control it by temperature and time. And our hands. It’s never fully totally under control, because we’re dealing with natural organisms,” said Rose. “I love it,” he added with a grin.\u003c/p>\n\u003cp>Rose was so passionate that I decided to try growing my own sourdough starter at home (more on that below).\u003c/p>\n\u003ch3>The Boudin Lore\u003c/h3>\n\u003cp>A little voice nagged at me, though. Anyone can make sourdough, but would it be \u003cem>authentic\u003c/em> if it wasn’t born in San Francisco? (I live in Oakland).\u003c/p>\n\u003cp>No one has convinced more people about the unique qualities of San Francisco sourdough than Boudin, which says it’s been selling the same loaf of bread for 168 years. According to the Boudin Bakery museum at Fisherman’s Wharf, the company’s mother dough follows an unbroken line back to the Gold Rush in 1849. Louise Boudin even saved the starter from a burning building in the 1906 earthquake.\u003c/p>\n\u003cfigure id=\"attachment_11431554\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11431554\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-800x531.jpg\" alt=\"Boudin Bakery says their decades-old starter is the key to the bread's flavor.\" width=\"800\" height=\"531\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-800x531.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-1020x677.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-1920x1275.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-1180x784.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-960x638.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-240x159.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-375x249.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/4945590922_813a0a546c_o-520x345.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boudin Bakery says their decades-old starter is the key to the bread’s flavor. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/rachelhathaway/4945590922/\" target=\"_blank\">Rachel Hathaway\u003c/a>/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A museum docent told me the starter is so special and irreplaceable that the Boudin mothership sends its retail stores fresh starter every 23 days. Without it, they say the sourdough those stores produce would stop tasting like San Francisco sourdough and start tasting like San Diego or Sacramento sourdough.\u003c/p>\n\u003cp>Why? Well, according to the museum, Boudin bread owes its special flavor to a strain of bacteria that thrives only in San Francisco’s climate. Scientists \u003ca href=\"http://discovermagazine.com/2003/sep/featscienceof\">identified it here \u003c/a>in 1970, so they named it \u003cem>Lactobacillus sanfranciscensis.\u003c/em>\u003c/p>\n\u003ch3>Not That Unique, Actually\u003c/h3>\n\u003cp>It’s a great story. Too bad it’s not quite true.\u003c/p>\n\u003cp>Scientists did identify\u003cem> Lactobacillus sanfranciscensis\u003c/em> here. But recent studies have found it in up to \u003ca href=\"http://www.nytimes.com/2012/09/19/dining/for-gastronomists-a-go-to-microbiologist.html\">90 percent of countries \u003c/a>where sourdough is produced. So from a biological standpoint, San Francisco sourdough is not all that distinctive.\u003c/p>\n\u003cp>“It’s something that everyone thinks is unique to San Francisco and that is not true at all,” said Ben Wolfe, a microbiologist at Tufts University in Boston. \u003ca href=\"https://sites.tufts.edu/wolfelab/\">His lab studies fermentation\u003c/a> full time … including the microbes you find in sourdough.\u003c/p>\n\u003cp>So, case closed? Not quite.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y5xOpss4j5E'\n title='//www.youtube.com/embed/y5xOpss4j5E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Science is still learning about the lactic acid bacteria (like\u003cem> L. sanfranciscensis\u003c/em>) that give sourdough its main sour flavor. Other fermented foods have lactic acids, too, like miso, yogurt and kimchi.\u003c/p>\n\u003cp>But scientists don’t know where they come from. Or how they get into your sourdough starter when you make it in your kitchen.\u003c/p>\n\u003cfigure id=\"attachment_11403523\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11403523\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-800x437.png\" alt=\"Colonies of bacteria found in the author's sourdough starter, magnified 1,000 times. \" width=\"800\" height=\"437\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-800x437.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-160x87.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-240x131.png 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-375x205.png 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490-520x284.png 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.31.58-AM-e1492027997490.png 894w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Colonies of bacteria found in the author’s sourdough starter, magnified 1,000 times. \u003ccite>(Courtesy of the Wolfe Lab at Tufts University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One explanation is that the bacteria could be in the flour to begin with. So when you go to the store and buy a bag of flour, it’s not sterile. They could also be on your skin or floating around your kitchen, but Wolfe says those are less likely to become the dominant bacteria in your starter.\u003c/p>\n\u003cp>“This is one of the big questions we’re trying to answer in our story of American sourdough: Where are the lactic acid bacteria coming from?” said Wolfe.\u003c/p>\n\u003ch3>The Sourdough Project\u003c/h3>\n\u003cp>There’s never been a large-scale study in home kitchens to really identify the sources of bacteria at home.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>Wolfe’s lab has partnered with the Rob Dunn Lab at North Carolina State University on \u003ca href=\"http://robdunnlab.com/projects/sourdough/\">the Sourdough Project\u003c/a>, the first comprehensive effort to test the DNA of sourdough starters across America — and understand the evolutionary biology that underlies the differences among starters.\u003c/p>\n\u003cfigure id=\"attachment_11403524\" class=\"wp-caption aligncenter\" style=\"max-width: 548px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-11403524\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372.png\" alt=\"A colony of yeast from the author's sourdough starter under the microscope. \" width=\"548\" height=\"301\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372.png 548w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-160x88.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-240x132.png 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-375x206.png 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/Screen-Shot-2017-04-11-at-11.32.25-AM-e1492028037372-520x286.png 520w\" sizes=\"(max-width: 548px) 100vw, 548px\">\u003cfigcaption class=\"wp-caption-text\">A colony of yeast from the author’s sourdough starter under the microscope. \u003ccite>(Courtesy of the Wolfe Lab at Tufts University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sourdough Project is soliciting hundreds of sourdough starter samples from amateur and professional bread bakers across the country. (To participate in this public science project, get started by filling out \u003ca href=\"https://designscience.wufoo.com/forms/p1pgrbjq05dzces/\">this questionnaire\u003c/a>).\u003c/p>\n\u003cp>Scientists will analyze samples to answer the baseline question: How variable are the microbes from region to region? And how much variability can be attributed to the grain of the bread, versus the air, the water or the humans involved?\u003c/p>\n\u003cp>There are so many factors. Wolfe ticks them off.\u003c/p>\n\u003cp>“It could be the time that people ferment their breads. It could be the temperature. It could be a special set of recipes used in San Francisco than in other places.”\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n What do you wonder about the Bay Area, its culture or people that you want KQED to investigate?\n \u003ca href=\"/news/series/baycurious\">Ask Bay Curious.\u003c/a>\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When I told him I was growing my own sourdough starter, he offered to analyze it.\u003c/p>\n\u003cp>So while science may yet discover something special is lurking in our sourdough, Wolfe isn’t holding his breath.\u003c/p>\n\u003cp>Not even the bakers at Semifreddi’s, a company that has been in a position to benefit from the reputation of local sourdough, embrace the cachet.\u003c/p>\n\u003cp>Semifreddi’s head baker Tredgold says it’s pure marketing.\u003c/p>\n\u003cp>“It sells the city. It’s one of the things the city’s known for. The bridge, the bay, the sourdough.”\u003c/p>\n\u003cp>And Rose, the co-owner of the bakery, added: “If we take our local starter and bake with it in Los Angeles, I think it will taste very similar to what we’re making here,” he said.\u003c/p>\n\u003cp>Blasphemy! But possibly … true.\u003c/p>\n\u003ch3>My Kitchen Sourdough Experiment: Results\u003c/h3>\n\u003cp>My own sourdough experiment lasted more than a month. I used King Arthur whole wheat flour and kept my mixture on the kitchen counter. As it grew, it smelled distressingly like vomit before it mellowed. At one point it almost spilled out of the Tupperware I’d been keeping it in.\u003c/p>\n\u003cp>As my starter matured, it needed to be fed twice a day on a regular schedule. I raced home from work to give it more flour and water, spoke to it, and pampered it with field trips out to the balcony to give it some exposure to the Oakland atmosphere. (In spite of what I learned about the uncertainty of the science of microbes in sourdough, I still pictured my starter capturing beneficial wild yeast and bacteria from the atmosphere.)\u003c/p>\n\u003cp>I don’t have pets or children, so I took photos of my starter’s regular maturity and forced my friends to admire them.\u003c/p>\n\u003cfigure id=\"attachment_11403508\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-11403508\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-1020x765.jpg\" alt=\"The author's sourdough bread was a bit dense, but tasters said the flavor was spot on.\" width=\"640\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24904_IMG_7422-qut-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The author’s sourdough bread was a bit dense, but tasters said the flavor was spot on. \u003ccite>(Julia Scott/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the most important question was: How did it taste? I baked two little loaves and brought them into the KQED newsroom to get some brutally honest feedback from fellow reporters.\u003c/p>\n\u003cp>Being a first-time baker, you can imagine how this went. The loaves were so dense they had almost no air pockets. They weighed at least 3 pounds and were nearly rock-hard. My colleagues at KQED charitably praised the taste, but it was clear something had gone wrong in the baking process … or with the starter itself.\u003c/p>\n\u003cfigure id=\"attachment_11431549\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-11431549\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2017/04/IMG_4453-1020x765.jpeg\" alt=\"Julia Scott, left, and Bay Curious podcast host Olivia Allen-Price enjoy the fruits of Scott's labor -- some homemade sourdough bread.\" width=\"640\" height=\"480\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-1920x1440.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-1180x885.jpeg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-960x720.jpeg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-240x180.jpeg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-375x281.jpeg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453-520x390.jpeg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/04/IMG_4453.jpeg 2016w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Julia Scott, left, and Bay Curious podcast host Olivia Allen-Price enjoy the fruits of Scott’s labor — some homemade sourdough bread. \u003ccite>(Vinnee Tong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few weeks later, I got my sourdough DNA results back from Ben Wolfe’s Tufts lab. My starter had two bacterial species: \u003ca href=\"https://en.wikipedia.org/wiki/Lactobacillus_brevis\">\u003cem> Lactobacillus brevis \u003c/em>\u003c/a>and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lactobacillus_plantarum\"> Lactobacillus plantarum\u003c/a>;\u003c/em> and one yeast species: \u003ca href=\"http://genome.jgi.doe.gov/Wican1/Wican1.home.html\">\u003cem>Wickerhamomyces anomalus\u003c/em>\u003c/a>. All of which are very commonly found in sourdough starters made around the world, according to Wolfe. It’s also common to have no more than a few species of yeast and bacteria in any given starter.\u003c/p>\n\u003cp>But that one bacterium once believed to make our bread so special — \u003cem>Lactobacillus sanfranciscensis\u003c/em>? My bread didn’t have any. Would things have gone differently if it had shown up? I may never know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "These Colorful Dots Are For Your Health",
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"content": "\u003cp>You know when you first notice something, and then you can’t ever “unnotice” it? A year ago that happened to Zak Brazen when he noticed a pattern in several local communities. He asked \u003ca href=\"https://ww2.kqed.org/news/series/baycurious/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Curious\u003c/a> …\u003c/p>\n\u003cp>\u003cstrong>“Why are there colorful dots above the drainage system? And who puts them there?”\u003c/strong>\u003c/p>\n\u003cp>[baycuriouspodcastinfo]\u003c/p>\n\u003cp>The dots are located above storm drains around the Bay Area, usually on curbs. They’re spray-painted layer upon colorful layer and look like a work of abstract art.\u003c/p>\n\u003cp>To Zak, they seem like they’re painted intentionally, and reminded him of the clusters of colorful thread he once saw in the back alleys of cities in Morocco.\u003c/p>\n\u003cfigure id=\"attachment_11382268\" class=\"wp-caption aligncenter\" style=\"max-width: 453px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382268 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/Colorful-Thread-Dot.jpg\" alt=\"These colorful bundles of thread can be found on the walls of back alleys in Morocco in cities like Marrakesh and Fez.\" width=\"453\" height=\"575\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot.jpg 453w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot-240x305.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot-375x476.jpg 375w\" sizes=\"(max-width: 453px) 100vw, 453px\">\u003cfigcaption class=\"wp-caption-text\">These colorful bundles of thread can be found on the walls of back alleys in Morocco in cities like Marrakech and Fez. \u003ccite>(Zak Brazen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So what’s the deal with the dots?\u003c/p>\n\u003ch3>A Public Health War\u003c/h3>\n\u003cp>The dots are part of a war against one of man’s greatest enemies, an enemy that kills several million people each year — the mosquito.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Mosquitoes are naturally present in our environment here in California,” says Dr. Cora Hoover, director of Communicable Disease Control and Prevention for the San Francisco Department of Public Health. Some are capable of carrying the potentially deadly West Nile virus.\u003c/p>\n\u003cp>West Nile first arrived in California in 2003, and spread quickly across the state. In 2007 it killed 21 people, and Gov. Arnold Schwarzenegger declared a state of emergency in certain counties.\u003c/p>\n\u003cp>San Francisco began working with Pestec, a pest control company, to treat more than 23,000 storm drains in the city for mosquitoes. Its eight-member San Francisco Mosquito Abatement Courier Team (SF MAC Team) completes most treatment by hand, getting around on bike or foot.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>What happens when you get West Nile?\u003c/h3>\n\u003cp>While most people who contract West Nile show no visible symptoms, one in five experience a flulike illness. About 1 percent become really sick, developing symptoms of meningitis or encephalitis. These infections affect the brain and spinal cord, and can lead to death.\u003c/p>\n\u003ch3>What are cities doing to prevent West Nile?\u003c/h3>\n\u003cp>Local governments treat standing water or use foggers in areas with a high density of adults. In San Francisco, the city hunts down potential breeding grounds, while contractor Pestec treats the city’s storm drains.\u003c/p>\n\u003c/aside>\n\u003cp>So far, San Francisco’s approach seems to work. Only a handful of birds and humans have contracted the virus since it started treating for West Nile in 2005. According to Hoover, no one has died.\u003c/p>\n\u003ch3>But Why The Dots?\u003c/h3>\n\u003cp>One Thursday, I joined Jake Munoz of the SF MAC Team on his morning route. As the first long rays of golden sunlight illuminated the pollinated spring air, Munoz led us up and down the hills near City College, pedaling past pastel homes and garbagemen on their routes.\u003c/p>\n\u003cfigure id=\"attachment_11382272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382272 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/Munoz-1-e1490828574396.jpg\" alt=\"Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons, distributing larvicide tablets in city storm drains and marking each finished drain with spray paint. He covered a route near City College of San Francisco on the morning of March 23, 2017.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons, distributing larvicide tablets in city storm drains and marking each finished drain with spray paint. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Munoz stops his bike at every single storm drain. Using tongs, he picks up a little white plaster brick that’s laced with methoprene, and drops it through the grate. A moment later, we hear a small splash.\u003c/p>\n\u003cp>Rather than killing adults, methoprene works like an insect hormone, preventing normal growth. It halts egg-laying, hatching and development. The pesticide \u003ca href=\"https://www3.epa.gov/pesticides/chem_search/reg_actions/reregistration/fs_PC-105401_1-Jun-01.pdf\">was found\u003c/a> to have minimal effects on terrestrial animals, and is used around livestock, grain, corn, mushrooms and peanuts. Methoprene residue can be found in some cereals.\u003c/p>\n\u003cfigure id=\"attachment_11382277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382277 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/mosquito-block-800x533.jpg\" alt=\"Jake Munoz carries a little brick of laced with methoprene used to treat storm drains for mosquitoes.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jake Munoz carries a little brick laced with methoprene used to treat storm drains for mosquitoes. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each day, Munoz drops those little methoprene bricks into roughly 120 drains. After finishing each one, he sprays a dot on the curb above it to signify that the drain has been treated in the last 100 days. On this day, Jake uses blue spray paint. He covers the previous dot left after the last treatment less than 100 days ago.\u003c/p>\n\u003cp>Dot placement varies from drain to drain. Some dots look like colorful bull’s-eyes, and some are sprayed in a messy line. Others leave artful drips down the curb.\u003c/p>\n\u003ch3>Not Just a Sign, But Art!\u003c/h3>\n\u003cp>Before being a mosquito abatement courier, Munoz worked at a desk doing CAD modeling.\u003c/p>\n\u003cp>“I just got tired of sitting at a computer all day, so it’s good to be outside riding my bike,” he says.\u003c/p>\n\u003cp>Spending so much time on the road does have its drawbacks. He’s been hit by cars half a dozen times, and twice badly.\u003c/p>\n\u003cfigure id=\"attachment_11393239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11393239 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-800x1200.jpg\" alt=\"Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons.\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-1180x1770.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-960x1440.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-240x360.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-375x563.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-520x780.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I got my ankle run over one time. It looked like a seven-layer dip. It pinched the bone to the concrete. It was a nasty open wound for quite some time,” Munoz tells me.\u003c/p>\n\u003cp>He finds himself explaining what he’s doing to a lot of suspicious people who see him wielding a spray-paint can.\u003c/p>\n\u003cp>“Some people think it’s art. It kinda looks like it! I mean, you make your next dot a little over to the side so the previous one shows. … I do think about it,” says Munoz.\u003c/p>\n\u003cp>When he’s not on the clock, Munoz is a graffiti artist. He started his art when he was 12 years old, and recently helped paint a large mural behind the Mission Cultural Center. He uses his artistic eye to help choose the dot color schemes with his supervisor, Lorae Fernandis, who is also an artist, working in textiles and fiber art. In fact, many of the team members are visual or musical artists.\u003c/p>\n\u003cfigure id=\"attachment_11382273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382273 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/Lorrae-1-800x533.jpg\" alt=\"Lorae Fernandis (left) briefs Kevin Lash (right) on his route for mosquito abatement in San Francisco on the morning of March 23, 2017. They and other members of the Mosquito Abatement Courier (MAC) crew distribute larvicide tablets throughout the city's storm drains by bicycle.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorae Fernandis (left) briefs Kevin Lash (right) on his route for mosquito abatement in San Francisco. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the team is starting this season with blue, but “that wasn’t our choice,” Fernandis says.\u003c/p>\n\u003cp>They are planning on using pink next, then orange.\u003c/p>\n\u003cp>So while the dots do have a practical application — to signify that drains have been treated for potentially deadly mosquitoes — they are also the work of artists.\u003c/p>\n\u003cp>\u003cem>You can visit the SF MAC \u003ca href=\"http://mosquitosf.com/spot-your-dot/\" target=\"_blank\" rel=\"noopener noreferrer\">website\u003c/a> to see what color a particular dot should be. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[baycuriousquestion]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You know when you first notice something, and then you can’t ever “unnotice” it? A year ago that happened to Zak Brazen when he noticed a pattern in several local communities. He asked \u003ca href=\"https://ww2.kqed.org/news/series/baycurious/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Curious\u003c/a> …\u003c/p>\n\u003cp>\u003cstrong>“Why are there colorful dots above the drainage system? And who puts them there?”\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n \u003ca href=\"/news/series/baycurious\">Bay Curious\u003c/a> is a podcast that answers your questions about the Bay Area.\n Subscribe on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Podcasts\u003c/a>,\n \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\" target=\"_blank\" rel=\"noopener noreferrer\">NPR One\u003c/a> or your favorite podcast platform.\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The dots are located above storm drains around the Bay Area, usually on curbs. They’re spray-painted layer upon colorful layer and look like a work of abstract art.\u003c/p>\n\u003cp>To Zak, they seem like they’re painted intentionally, and reminded him of the clusters of colorful thread he once saw in the back alleys of cities in Morocco.\u003c/p>\n\u003cfigure id=\"attachment_11382268\" class=\"wp-caption aligncenter\" style=\"max-width: 453px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382268 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/Colorful-Thread-Dot.jpg\" alt=\"These colorful bundles of thread can be found on the walls of back alleys in Morocco in cities like Marrakesh and Fez.\" width=\"453\" height=\"575\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot.jpg 453w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot-160x203.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot-240x305.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Colorful-Thread-Dot-375x476.jpg 375w\" sizes=\"(max-width: 453px) 100vw, 453px\">\u003cfigcaption class=\"wp-caption-text\">These colorful bundles of thread can be found on the walls of back alleys in Morocco in cities like Marrakech and Fez. \u003ccite>(Zak Brazen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So what’s the deal with the dots?\u003c/p>\n\u003ch3>A Public Health War\u003c/h3>\n\u003cp>The dots are part of a war against one of man’s greatest enemies, an enemy that kills several million people each year — the mosquito.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Mosquitoes are naturally present in our environment here in California,” says Dr. Cora Hoover, director of Communicable Disease Control and Prevention for the San Francisco Department of Public Health. Some are capable of carrying the potentially deadly West Nile virus.\u003c/p>\n\u003cp>West Nile first arrived in California in 2003, and spread quickly across the state. In 2007 it killed 21 people, and Gov. Arnold Schwarzenegger declared a state of emergency in certain counties.\u003c/p>\n\u003cp>San Francisco began working with Pestec, a pest control company, to treat more than 23,000 storm drains in the city for mosquitoes. Its eight-member San Francisco Mosquito Abatement Courier Team (SF MAC Team) completes most treatment by hand, getting around on bike or foot.\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch3>What happens when you get West Nile?\u003c/h3>\n\u003cp>While most people who contract West Nile show no visible symptoms, one in five experience a flulike illness. About 1 percent become really sick, developing symptoms of meningitis or encephalitis. These infections affect the brain and spinal cord, and can lead to death.\u003c/p>\n\u003ch3>What are cities doing to prevent West Nile?\u003c/h3>\n\u003cp>Local governments treat standing water or use foggers in areas with a high density of adults. In San Francisco, the city hunts down potential breeding grounds, while contractor Pestec treats the city’s storm drains.\u003c/p>\n\u003c/aside>\n\u003cp>So far, San Francisco’s approach seems to work. Only a handful of birds and humans have contracted the virus since it started treating for West Nile in 2005. According to Hoover, no one has died.\u003c/p>\n\u003ch3>But Why The Dots?\u003c/h3>\n\u003cp>One Thursday, I joined Jake Munoz of the SF MAC Team on his morning route. As the first long rays of golden sunlight illuminated the pollinated spring air, Munoz led us up and down the hills near City College, pedaling past pastel homes and garbagemen on their routes.\u003c/p>\n\u003cfigure id=\"attachment_11382272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382272 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/Munoz-1-e1490828574396.jpg\" alt=\"Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons, distributing larvicide tablets in city storm drains and marking each finished drain with spray paint. He covered a route near City College of San Francisco on the morning of March 23, 2017.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons, distributing larvicide tablets in city storm drains and marking each finished drain with spray paint. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Munoz stops his bike at every single storm drain. Using tongs, he picks up a little white plaster brick that’s laced with methoprene, and drops it through the grate. A moment later, we hear a small splash.\u003c/p>\n\u003cp>Rather than killing adults, methoprene works like an insect hormone, preventing normal growth. It halts egg-laying, hatching and development. The pesticide \u003ca href=\"https://www3.epa.gov/pesticides/chem_search/reg_actions/reregistration/fs_PC-105401_1-Jun-01.pdf\">was found\u003c/a> to have minimal effects on terrestrial animals, and is used around livestock, grain, corn, mushrooms and peanuts. Methoprene residue can be found in some cereals.\u003c/p>\n\u003cfigure id=\"attachment_11382277\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382277 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/mosquito-block-800x533.jpg\" alt=\"Jake Munoz carries a little brick of laced with methoprene used to treat storm drains for mosquitoes.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/mosquito-block-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jake Munoz carries a little brick laced with methoprene used to treat storm drains for mosquitoes. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each day, Munoz drops those little methoprene bricks into roughly 120 drains. After finishing each one, he sprays a dot on the curb above it to signify that the drain has been treated in the last 100 days. On this day, Jake uses blue spray paint. He covers the previous dot left after the last treatment less than 100 days ago.\u003c/p>\n\u003cp>Dot placement varies from drain to drain. Some dots look like colorful bull’s-eyes, and some are sprayed in a messy line. Others leave artful drips down the curb.\u003c/p>\n\u003ch3>Not Just a Sign, But Art!\u003c/h3>\n\u003cp>Before being a mosquito abatement courier, Munoz worked at a desk doing CAD modeling.\u003c/p>\n\u003cp>“I just got tired of sitting at a computer all day, so it’s good to be outside riding my bike,” he says.\u003c/p>\n\u003cp>Spending so much time on the road does have its drawbacks. He’s been hit by cars half a dozen times, and twice badly.\u003c/p>\n\u003cfigure id=\"attachment_11393239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11393239 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-800x1200.jpg\" alt=\"Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons.\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-1180x1770.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-960x1440.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-240x360.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-375x563.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2018/04/RS24755_20170323_BayCurious_MosquitoAbatement_Credit_BertJohnson-9-520x780.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jake Munoz has worked in the Mosquito Abatement Courier (MAC) program in San Francisco for six seasons. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I got my ankle run over one time. It looked like a seven-layer dip. It pinched the bone to the concrete. It was a nasty open wound for quite some time,” Munoz tells me.\u003c/p>\n\u003cp>He finds himself explaining what he’s doing to a lot of suspicious people who see him wielding a spray-paint can.\u003c/p>\n\u003cp>“Some people think it’s art. It kinda looks like it! I mean, you make your next dot a little over to the side so the previous one shows. … I do think about it,” says Munoz.\u003c/p>\n\u003cp>When he’s not on the clock, Munoz is a graffiti artist. He started his art when he was 12 years old, and recently helped paint a large mural behind the Mission Cultural Center. He uses his artistic eye to help choose the dot color schemes with his supervisor, Lorae Fernandis, who is also an artist, working in textiles and fiber art. In fact, many of the team members are visual or musical artists.\u003c/p>\n\u003cfigure id=\"attachment_11382273\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11382273 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/10/2017/03/Lorrae-1-800x533.jpg\" alt=\"Lorae Fernandis (left) briefs Kevin Lash (right) on his route for mosquito abatement in San Francisco on the morning of March 23, 2017. They and other members of the Mosquito Abatement Courier (MAC) crew distribute larvicide tablets throughout the city's storm drains by bicycle.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2017/03/Lorrae-1-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lorae Fernandis (left) briefs Kevin Lash (right) on his route for mosquito abatement in San Francisco. \u003ccite>(Bert Johnson/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the team is starting this season with blue, but “that wasn’t our choice,” Fernandis says.\u003c/p>\n\u003cp>They are planning on using pink next, then orange.\u003c/p>\n\u003cp>So while the dots do have a practical application — to signify that drains have been treated for potentially deadly mosquitoes — they are also the work of artists.\u003c/p>\n\u003cp>\u003cem>You can visit the SF MAC \u003ca href=\"http://mosquitosf.com/spot-your-dot/\" target=\"_blank\" rel=\"noopener noreferrer\">website\u003c/a> to see what color a particular dot should be. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Take a trip to Recology’s Recycle Central, where San Francisco’s waste is sorted and sent off for processing. This week on\u003c/em>\u003cem> \u003ca href=\"http://ww2.kqed.org/news/series/baycurious\" target=\"_blank\" rel=\"noopener\">Bay Curious\u003c/a>, we answer a question from Noe Valley resident Charlie Spiegel, who wondered where his recycling ends up.\u003c/em>\u003c/p>\n\u003cp>[dropcap]C[/dropcap]harlie Spiegel is one of those people obsessed with getting recycling right.\u003c/p>\n\u003cp>“Like the peanut butter canister. If I throw this into the recycling — this plastic thing that’s got peanut butter in it — I have no idea what they do with it,” he says, as he stands in the kitchen of his Noe Valley home.\u003c/p>\n\u003cp>[baycuriousbug]\u003c/p>\n\u003cp>He’s pulling empty glass and plastic containers out of his dishwasher.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Do you really wash these things?” I ask.\u003c/p>\n\u003cp>“Oh yeah, yeah,” he says. “And then they come out melted.”\u003c/p>\n\u003cp>Charlie has \u003cem>a lot\u003c/em> of questions when it comes to recycling. Like what happens to stuff that can’t be recycled that gets mixed up in the blue bins? Does he need to continue washing his plastics and jars? And what do those numbers on the bottom of his plastics mean?\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/news/2016/12/15/quiz-test-your-recycling-i-q/\" target=\"_blank\" rel=\"noopener\">Take Our Recycling Quiz\u003c/a>\u003c/h2>\n\u003cp>Test your recycling I.Q. to see how well you know San Francisco’s recycling rules.\u003cbr>\n\u003c/p>\u003c/aside>\n\u003ch2>Is Rinsing Recyclables Necessary?\u003c/h2>\n\u003cp>The answers to all of Charlie’s questions were at Recology’s recycling center at Pier 96 near Hunters Point.\u003c/p>\n\u003cp>Inside the 200,000-square-foot warehouse, I meet Robert Reed, a project manager for Recology. He takes me to an open room called the tipping floor, where the recycling trucks first dump their contents after they leave your neighborhood.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=55yXRsIX30A\u003c/p>\n\u003cp>Plastic water bottles, cardboard Amazon boxes, plastic bags and soup containers are corralled by tractors into colossal 30-foot mountains.\u003c/p>\n\u003cp>Six hundred tons of material come through the tipping floor each day, says Robert. That’s equivalent to the weight of 38 Muni buses.\u003c/p>\n\u003cp>I bring up Charlie’s first question: Do people need to rinse their recyclables?\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch2>Definitely don’t recycle:\u003c/h2>\n\u003cul>\n\u003cli>\u003cstrong>Plastic Bags:\u003c/strong> They clog up Recology’s machines so toss them in the trash.\u003c/li>\n\u003cli>\u003cstrong>Wire Coat Hangers:\u003c/strong> These also damage the machines, so throw them out.\u003c/li>\n\u003cli>\u003cstrong>Greasy pizza boxes:\u003c/strong> The greasy bottom is compostable, the clean top can be recycled.\u003c/li>\n\u003cli>\u003cstrong>Styrofoam:\u003c/strong> This isn’t recyclable anywhere so make sure it ends up in the garbage.\u003c/li>\n\u003c/ul>\n\u003c/aside>\n\u003cp>He says a \u003cem>half-full\u003c/em> jar of peanut butter would be too much, but their equipment is prepared to handle some residue.\u003c/p>\n\u003cp>But Recology does ask people to \u003ca href=\"https://www.recology.com/faq/do-i-have-to-rinse-jars-bottles-and-cans/\" rel=\"noopener\" target=\"_blank\">rinse out\u003c/a> their plastics because it can pose a problem for \u003cem>paper\u003c/em> products in single-stream recycling. If the food residue gets onto paper in your bin, it could make that paper non-recyclable. \u003c/p>\n\u003ch2>How The Recycling Is Sorted\u003c/h2>\n\u003cp>We leave the tipping floor, and follow the recyclables as they are scooped onto conveyor belts moving up toward a second floor.\u003c/p>\n\u003cp>Ayanna Banks is hand-sorting the material as it comes down the conveyer belt.\u003c/p>\n\u003cp>“I got here at 3:45 a.m.,” she says. “It’s a hard shift because you gotta get used to waking up.”\u003c/p>\n\u003cp>It’s dusty and loud at the plant — so loud, you can’t hear a person 5 feet away from you.\u003c/p>\n\u003cfigure id=\"attachment_10799481\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-10799481 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-800x446.jpg\" alt=\"Ayanna_sorting_star\" width=\"800\" height=\"446\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-800x446.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-400x223.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-768x428.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-1440x803.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-1920x1071.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-1180x658.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-960x535.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ayanna Banks has seen some pretty unusual stuff come through the line — like car bumpers and a bank safe. (Adam Grossberg/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, Ayanna has her headphones and there’s one type of music that keeps her going — gospel.\u003c/p>\n\u003cp>“That’s mostly what I listen to in the morning, keep my spirits up,” laughs Ayanna, who says she likes to sing along, too.\u003c/p>\n\u003cp>Ayanna removes aluminum and cardboard from the paper, and separates out the trash, which is tossed into a chute for the landfill.\u003c/p>\n\u003cp>Paper goes straight to a high-density bailer, and plastics head toward one of the coolest machines in the whole warehouse — an optical sorter.\u003c/p>\n\u003cfigure id=\"attachment_10799479\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-10799479 size-thumbnail\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/Sorting_star-400x499.jpg\" alt=\"Sorting_star\" width=\"400\" height=\"499\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-400x499.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-800x997.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-768x957.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-960x1197.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star.jpg 1014w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Some parts of the recycling process are done by hand. (Adam Grossberg/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>“You can see how it hits certain items with a puff of air,” says Robert.\u003c/p>\n\u003cp>The machine works like a human eyeball, visually sorting the plastics by color and type. As the plastics approach the end of the conveyor belt, the machine shoots puffs of air at each item to direct it toward a bin of similar plastics.\u003c/p>\n\u003cp>Then they’re baled and sent to Central California, where they’ll be turned into new products, like new recycling bins or water bottles.\u003c/p>\n\u003ch2>And What About Those Numbers?\u003c/h2>\n\u003cp>Charlie’s final question was about those hard-to-decode numbers on the bottom of most plastics. Robert says those matter at other recycling plants, but not here in San Francisco. Recology can process any hard plastics it receives.\u003c/p>\n\u003cp>… Even if they’re melted.\u003c/p>\n\u003ch2>Reporting Back to Charlie\u003c/h2>\n\u003cp>When I returned to Charlie’s house, I opened my laptop and played a video we took of the recycling process.\u003c/p>\n\u003cp>“Wow, labor intensive, my God they’re picking out stuff as they go … wow,” he says.\u003c/p>\n\u003cp>I asked if it’s what he imagined.\u003c/p>\n\u003cp>“It’s amazing the volumes they’re going through,” says Charlie. “And it’s amazing to me how labor intensive it is, ‘cuz I just had no idea.”\u003c/p>\n\u003cp>When I told him that food residue isn’t an issue, he was elated.\u003c/p>\n\u003cp>He can finally stop melting his plastic jars in the dishwasher.\u003c/p>\n\u003cp>\u003cem>An earlier version of this story said Recology users did not need to rinse out plastic recyclables. Recology has since updated its guidelines to ask users to rinse food residue from plastics to avoid contaminating paper recyclables.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Got a question you want KQED’s Bay Curious team to investigate? \u003ca href=\"http://ww2.kqed.org/news/series/baycurious\">Ask!\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_10799483\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-10799483 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-800x448.jpg\" alt=\"Wall of aluminum_star\" width=\"800\" height=\"448\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-800x448.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-400x224.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-768x430.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-960x538.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star.jpg 989w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An eddy-current separator repels aluminum cans off the line. They are then baled and sent to foundries in Tennessee. (Adam Grossberg/KQED)\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Take a trip to Recology’s Recycle Central, where San Francisco’s waste is sorted and sent off for processing. This week on\u003c/em>\u003cem> \u003ca href=\"http://ww2.kqed.org/news/series/baycurious\" target=\"_blank\" rel=\"noopener\">Bay Curious\u003c/a>, we answer a question from Noe Valley resident Charlie Spiegel, who wondered where his recycling ends up.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">C\u003c/span>\u003c/p>\u003cp>harlie Spiegel is one of those people obsessed with getting recycling right.\u003c/p>\n\u003cp>“Like the peanut butter canister. If I throw this into the recycling — this plastic thing that’s got peanut butter in it — I have no idea what they do with it,” he says, as he stands in the kitchen of his Noe Valley home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n What do you wonder about the Bay Area, its culture or people that you want KQED to investigate?\n \u003ca href=\"/news/series/baycurious\">Ask Bay Curious.\u003c/a>\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003cp>He’s pulling empty glass and plastic containers out of his dishwasher.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Do you really wash these things?” I ask.\u003c/p>\n\u003cp>“Oh yeah, yeah,” he says. “And then they come out melted.”\u003c/p>\n\u003cp>Charlie has \u003cem>a lot\u003c/em> of questions when it comes to recycling. Like what happens to stuff that can’t be recycled that gets mixed up in the blue bins? Does he need to continue washing his plastics and jars? And what do those numbers on the bottom of his plastics mean?\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/news/2016/12/15/quiz-test-your-recycling-i-q/\" target=\"_blank\" rel=\"noopener\">Take Our Recycling Quiz\u003c/a>\u003c/h2>\n\u003cp>Test your recycling I.Q. to see how well you know San Francisco’s recycling rules.\u003cbr>\n\u003c/p>\u003c/aside>\n\u003ch2>Is Rinsing Recyclables Necessary?\u003c/h2>\n\u003cp>The answers to all of Charlie’s questions were at Recology’s recycling center at Pier 96 near Hunters Point.\u003c/p>\n\u003cp>Inside the 200,000-square-foot warehouse, I meet Robert Reed, a project manager for Recology. He takes me to an open room called the tipping floor, where the recycling trucks first dump their contents after they leave your neighborhood.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/55yXRsIX30A'\n title='//www.youtube.com/embed/55yXRsIX30A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Plastic water bottles, cardboard Amazon boxes, plastic bags and soup containers are corralled by tractors into colossal 30-foot mountains.\u003c/p>\n\u003cp>Six hundred tons of material come through the tipping floor each day, says Robert. That’s equivalent to the weight of 38 Muni buses.\u003c/p>\n\u003cp>I bring up Charlie’s first question: Do people need to rinse their recyclables?\u003c/p>\n\u003caside class=\"alignright\">\n\u003ch2>Definitely don’t recycle:\u003c/h2>\n\u003cul>\n\u003cli>\u003cstrong>Plastic Bags:\u003c/strong> They clog up Recology’s machines so toss them in the trash.\u003c/li>\n\u003cli>\u003cstrong>Wire Coat Hangers:\u003c/strong> These also damage the machines, so throw them out.\u003c/li>\n\u003cli>\u003cstrong>Greasy pizza boxes:\u003c/strong> The greasy bottom is compostable, the clean top can be recycled.\u003c/li>\n\u003cli>\u003cstrong>Styrofoam:\u003c/strong> This isn’t recyclable anywhere so make sure it ends up in the garbage.\u003c/li>\n\u003c/ul>\n\u003c/aside>\n\u003cp>He says a \u003cem>half-full\u003c/em> jar of peanut butter would be too much, but their equipment is prepared to handle some residue.\u003c/p>\n\u003cp>But Recology does ask people to \u003ca href=\"https://www.recology.com/faq/do-i-have-to-rinse-jars-bottles-and-cans/\" rel=\"noopener\" target=\"_blank\">rinse out\u003c/a> their plastics because it can pose a problem for \u003cem>paper\u003c/em> products in single-stream recycling. If the food residue gets onto paper in your bin, it could make that paper non-recyclable. \u003c/p>\n\u003ch2>How The Recycling Is Sorted\u003c/h2>\n\u003cp>We leave the tipping floor, and follow the recyclables as they are scooped onto conveyor belts moving up toward a second floor.\u003c/p>\n\u003cp>Ayanna Banks is hand-sorting the material as it comes down the conveyer belt.\u003c/p>\n\u003cp>“I got here at 3:45 a.m.,” she says. “It’s a hard shift because you gotta get used to waking up.”\u003c/p>\n\u003cp>It’s dusty and loud at the plant — so loud, you can’t hear a person 5 feet away from you.\u003c/p>\n\u003cfigure id=\"attachment_10799481\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-10799481 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-800x446.jpg\" alt=\"Ayanna_sorting_star\" width=\"800\" height=\"446\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-800x446.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-400x223.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-768x428.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-1440x803.jpg 1440w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-1920x1071.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-1180x658.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Ayanna_sorting_star-960x535.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ayanna Banks has seen some pretty unusual stuff come through the line — like car bumpers and a bank safe. (Adam Grossberg/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, Ayanna has her headphones and there’s one type of music that keeps her going — gospel.\u003c/p>\n\u003cp>“That’s mostly what I listen to in the morning, keep my spirits up,” laughs Ayanna, who says she likes to sing along, too.\u003c/p>\n\u003cp>Ayanna removes aluminum and cardboard from the paper, and separates out the trash, which is tossed into a chute for the landfill.\u003c/p>\n\u003cp>Paper goes straight to a high-density bailer, and plastics head toward one of the coolest machines in the whole warehouse — an optical sorter.\u003c/p>\n\u003cfigure id=\"attachment_10799479\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-10799479 size-thumbnail\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/Sorting_star-400x499.jpg\" alt=\"Sorting_star\" width=\"400\" height=\"499\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-400x499.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-800x997.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-768x957.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star-960x1197.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Sorting_star.jpg 1014w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Some parts of the recycling process are done by hand. (Adam Grossberg/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>“You can see how it hits certain items with a puff of air,” says Robert.\u003c/p>\n\u003cp>The machine works like a human eyeball, visually sorting the plastics by color and type. As the plastics approach the end of the conveyor belt, the machine shoots puffs of air at each item to direct it toward a bin of similar plastics.\u003c/p>\n\u003cp>Then they’re baled and sent to Central California, where they’ll be turned into new products, like new recycling bins or water bottles.\u003c/p>\n\u003ch2>And What About Those Numbers?\u003c/h2>\n\u003cp>Charlie’s final question was about those hard-to-decode numbers on the bottom of most plastics. Robert says those matter at other recycling plants, but not here in San Francisco. Recology can process any hard plastics it receives.\u003c/p>\n\u003cp>… Even if they’re melted.\u003c/p>\n\u003ch2>Reporting Back to Charlie\u003c/h2>\n\u003cp>When I returned to Charlie’s house, I opened my laptop and played a video we took of the recycling process.\u003c/p>\n\u003cp>“Wow, labor intensive, my God they’re picking out stuff as they go … wow,” he says.\u003c/p>\n\u003cp>I asked if it’s what he imagined.\u003c/p>\n\u003cp>“It’s amazing the volumes they’re going through,” says Charlie. “And it’s amazing to me how labor intensive it is, ‘cuz I just had no idea.”\u003c/p>\n\u003cp>When I told him that food residue isn’t an issue, he was elated.\u003c/p>\n\u003cp>He can finally stop melting his plastic jars in the dishwasher.\u003c/p>\n\u003cp>\u003cem>An earlier version of this story said Recology users did not need to rinse out plastic recyclables. Recology has since updated its guidelines to ask users to rinse food residue from plastics to avoid contaminating paper recyclables.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Got a question you want KQED’s Bay Curious team to investigate? \u003ca href=\"http://ww2.kqed.org/news/series/baycurious\">Ask!\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_10799483\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-10799483 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-800x448.jpg\" alt=\"Wall of aluminum_star\" width=\"800\" height=\"448\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-800x448.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-400x224.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-768x430.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star-960x538.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2015/12/Wall-of-aluminum_star.jpg 989w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An eddy-current separator repels aluminum cans off the line. They are then baled and sent to foundries in Tennessee. (Adam Grossberg/KQED)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "Where Did the Wild Parrots of San Francisco Come From?",
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"content": "\u003cp>\u003cem>The busy streets of San Francisco seem like the last place you’d find wild parrots. And yet, there they are. How’d they get here? \u003ca href=\"http://ww2.kqed.org/news/series/baycurious\">Bay Curious\u003c/a> is a new podcast from KQED that’s all about answering your questions about the Bay Area. Find us on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">iTunes\u003c/a>, \u003ca href=\"https://play.google.com/music/listen?u=0#/ps/Ipi2mc5aqfen4nr2daayiziiyuy\">Google Play\u003c/a> or \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\">NPR One\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>This week on the podcast, we answer listener Colleen McClowry’s question:\u003c/p>\n\u003cp>“Where did all of the parrots of San Francisco come from? I think they’re probably not native to the city. I’m interested to know how they got there.”\u003c/p>\n\u003ch2>What Are They?\u003c/h2>\n\u003cp>The wild parrots in and around San Francisco are called cherry-headed conures. At one point, a mitred conure joined the flock and bred with the cherry heads. Now the flock is dotted with hybrids. There are a couple ways to differentiate the breeds. Cherry heads have slightly smaller bodies and a red helmet pattern on their heads, whereas mitred conures have a more blotchy pattern of red and feet that are a slightly darker hue.\u003c/p>\n\u003cfigure id=\"attachment_11185798\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11185798 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-800x1204.jpg\" alt=\"A wild conure in San Francisco.\" width=\"800\" height=\"1204\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-800x1204.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-160x241.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-1020x1535.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-1180x1776.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-960x1445.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-240x361.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-375x564.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-520x782.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o.jpg 1563w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A wild conure in San Francisco. \u003ccite>(Ingrid Taylar/flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where Are They From?\u003c/h2>\n\u003cp>The cherry-headed conures come from a small territory spanning Ecuador and Peru. The mitred conures originated from a large territory ranging from Peru through Bolivia down to northern Argentina.\u003c/p>\n\u003ch2>How Did They Get Here?\u003c/h2>\n\u003cp>They were brought here to be sold as pets in the exotic pet trade. The U.S. was the largest importer of birds in the world before the government banned the trade of wild exotic birds in 1992.\u003c/p>\n\u003ch2>How Did They Get Out?\u003c/h2>\n\u003cp>The founders of the wild flock of conures either escaped or were released.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are a number of theories. A commonly held belief is that the parrots were released by a woman who was having a psychotic break and subsequently burned down the pet store where they were housed. This is partially true. A pet store did burn down in Pasadena, but the woman was an employee of sound mind simply trying to save the birds. The parrots in San Francisco most likely weren’t released from the fire in Pasadena.\u003c/p>\n\u003cp>More likely, the San Francisco conures escaped or were purposely released by pet owners. The conures can live for decades, and they’re loud and demanding pets, so not everyone is suited to caring for them. While some may have escaped, Jamie Yorck, the owner of the now-closed Spectrum Exotic Birds, believes that a few owners may simply have left a window open hoping their birds would join the wild flock.\u003c/p>\n\u003cfigure id=\"attachment_11185801\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11185801 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-800x533.jpg\" alt=\"A wild conure found around San Francisco's Embarcadero.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A wild conure found around San Francisco’s Embarcadero. \u003ccite>(Dan_H/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Do They Talk?\u003c/h2>\n\u003cp>While these conures are capable of\u003ca href=\"https://www.youtube.com/watch?v=jZXKQDFp5V8\"> learning\u003c/a> a word or two, they aren’t the best imitators of human speech. More prone to screeching, cherry-headed conures don’t have the vocal skills of an \u003ca href=\"https://www.youtube.com/watch?v=mAp6X0zZfx0\">African Grey\u003c/a> or the memory of a blue parakeet (\u003ca href=\"https://www.youtube.com/watch?v=-4Ij-DHHwMs\">one supposedly learned over 1,700 words\u003c/a>). What our wild conures do have is their own dialect. The flock has its own system of calls and responses, distinct from conure populations found elsewhere.\u003c/p>\n\u003ch2>Where Is Their Territory?\u003c/h2>\n\u003cp>They can be found from the Ferry Building in San Francisco all the way south to Brisbane and Sunnyvale.\u003c/p>\n\u003cp>“Telegraph Hill is a misnomer,” says the author of \u003ca href=\"http://www.markbittner.net/wild_parrots_book.html\" target=\"_blank\" rel=\"noopener noreferrer\">“The Wild Parrots of Telegraph Hill,”\u003c/a> Mark Bittner. “Even [when I wrote the book] the parrots were going as far as Mission Dolores. I’ll be correcting that for the rest of my life.”\u003c/p>\n\u003cfigure id=\"attachment_11185790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11185790\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/IMG_3604-800x600.jpg\" alt=\"Mark Bittner with two rescued conures.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Bittner with two rescued conures. \u003ccite>(Jessica Placzek/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where Do They Sleep?\u003c/h2>\n\u003cp>The conures sleep in holes they find in trees. They don’t build nests. Bittner says the conures prefer the Canary Island date palm.\u003c/p>\n\u003ch2>What Do They Eat?\u003c/h2>\n\u003cp>Turns out seeds are junk food to the conures. A healthy diet for the parrots might include fruits, vegetables, berries, stems, flowers and blossoms.\u003c/p>\n\u003cp>[baycuriousbug]\u003c/p>\n\u003ch2>How Many Are There?\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>Hard to say, exactly. \u003ca href=\"http://www.mickaboo.org/\">Mickaboo\u003c/a>, a parrot rescue organization, estimates there are more than 300 conures roosting in the Bay Area. However, the health of the wild flock is under threat. Many of the adolescent conures have contracted a strange unnamed disease that affects their balance and has them flying into windows. Many of the parrots will die from this illness.\u003c/p>\n\u003cfigure id=\"attachment_11187243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11187243\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/Mickaboo2-800x533.jpg\" alt=\"Chloe Redon and John Graziano run Mickaboo, a parrot rescue organization.\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chloe Redon and John Graziano run Mickaboo, a parrot rescue organization. \u003ccite>(Jessica Placzek/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The busy streets of San Francisco seem like the last place you’d find wild parrots. And yet, there they are. How’d they get here? \u003ca href=\"http://ww2.kqed.org/news/series/baycurious\">Bay Curious\u003c/a> is a new podcast from KQED that’s all about answering your questions about the Bay Area. Find us on \u003ca href=\"https://itunes.apple.com/us/podcast/bay-curious/id1172473406\" target=\"_blank\" rel=\"noopener noreferrer\">iTunes\u003c/a>, \u003ca href=\"https://play.google.com/music/listen?u=0#/ps/Ipi2mc5aqfen4nr2daayiziiyuy\">Google Play\u003c/a> or \u003ca href=\"http://www.npr.org/podcasts/500557090/bay-curious\">NPR One\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>This week on the podcast, we answer listener Colleen McClowry’s question:\u003c/p>\n\u003cp>“Where did all of the parrots of San Francisco come from? I think they’re probably not native to the city. I’m interested to know how they got there.”\u003c/p>\n\u003ch2>What Are They?\u003c/h2>\n\u003cp>The wild parrots in and around San Francisco are called cherry-headed conures. At one point, a mitred conure joined the flock and bred with the cherry heads. Now the flock is dotted with hybrids. There are a couple ways to differentiate the breeds. Cherry heads have slightly smaller bodies and a red helmet pattern on their heads, whereas mitred conures have a more blotchy pattern of red and feet that are a slightly darker hue.\u003c/p>\n\u003cfigure id=\"attachment_11185798\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11185798 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-800x1204.jpg\" alt=\"A wild conure in San Francisco.\" width=\"800\" height=\"1204\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-800x1204.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-160x241.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-1020x1535.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-1180x1776.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-960x1445.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-240x361.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-375x564.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o-520x782.jpg 520w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/3630710620_dd9e0dd0f2_o.jpg 1563w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A wild conure in San Francisco. \u003ccite>(Ingrid Taylar/flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where Are They From?\u003c/h2>\n\u003cp>The cherry-headed conures come from a small territory spanning Ecuador and Peru. The mitred conures originated from a large territory ranging from Peru through Bolivia down to northern Argentina.\u003c/p>\n\u003ch2>How Did They Get Here?\u003c/h2>\n\u003cp>They were brought here to be sold as pets in the exotic pet trade. The U.S. was the largest importer of birds in the world before the government banned the trade of wild exotic birds in 1992.\u003c/p>\n\u003ch2>How Did They Get Out?\u003c/h2>\n\u003cp>The founders of the wild flock of conures either escaped or were released.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are a number of theories. A commonly held belief is that the parrots were released by a woman who was having a psychotic break and subsequently burned down the pet store where they were housed. This is partially true. A pet store did burn down in Pasadena, but the woman was an employee of sound mind simply trying to save the birds. The parrots in San Francisco most likely weren’t released from the fire in Pasadena.\u003c/p>\n\u003cp>More likely, the San Francisco conures escaped or were purposely released by pet owners. The conures can live for decades, and they’re loud and demanding pets, so not everyone is suited to caring for them. While some may have escaped, Jamie Yorck, the owner of the now-closed Spectrum Exotic Birds, believes that a few owners may simply have left a window open hoping their birds would join the wild flock.\u003c/p>\n\u003cfigure id=\"attachment_11185801\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11185801 size-medium\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-800x533.jpg\" alt=\"A wild conure found around San Francisco's Embarcadero.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-1920x1280.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-1180x787.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-960x640.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-240x160.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-375x250.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/355558918_81506fb084_o-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A wild conure found around San Francisco’s Embarcadero. \u003ccite>(Dan_H/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Do They Talk?\u003c/h2>\n\u003cp>While these conures are capable of\u003ca href=\"https://www.youtube.com/watch?v=jZXKQDFp5V8\"> learning\u003c/a> a word or two, they aren’t the best imitators of human speech. More prone to screeching, cherry-headed conures don’t have the vocal skills of an \u003ca href=\"https://www.youtube.com/watch?v=mAp6X0zZfx0\">African Grey\u003c/a> or the memory of a blue parakeet (\u003ca href=\"https://www.youtube.com/watch?v=-4Ij-DHHwMs\">one supposedly learned over 1,700 words\u003c/a>). What our wild conures do have is their own dialect. The flock has its own system of calls and responses, distinct from conure populations found elsewhere.\u003c/p>\n\u003ch2>Where Is Their Territory?\u003c/h2>\n\u003cp>They can be found from the Ferry Building in San Francisco all the way south to Brisbane and Sunnyvale.\u003c/p>\n\u003cp>“Telegraph Hill is a misnomer,” says the author of \u003ca href=\"http://www.markbittner.net/wild_parrots_book.html\" target=\"_blank\" rel=\"noopener noreferrer\">“The Wild Parrots of Telegraph Hill,”\u003c/a> Mark Bittner. “Even [when I wrote the book] the parrots were going as far as Mission Dolores. I’ll be correcting that for the rest of my life.”\u003c/p>\n\u003cfigure id=\"attachment_11185790\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11185790\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/IMG_3604-800x600.jpg\" alt=\"Mark Bittner with two rescued conures.\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-1180x885.jpg 1180w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-960x720.jpg 960w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-240x180.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-375x281.jpg 375w, https://cdn.kqed.org/wp-content/uploads/sites/10/2016/11/IMG_3604-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Bittner with two rescued conures. \u003ccite>(Jessica Placzek/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where Do They Sleep?\u003c/h2>\n\u003cp>The conures sleep in holes they find in trees. They don’t build nests. Bittner says the conures prefer the Canary Island date palm.\u003c/p>\n\u003ch2>What Do They Eat?\u003c/h2>\n\u003cp>Turns out seeds are junk food to the conures. A healthy diet for the parrots might include fruits, vegetables, berries, stems, flowers and blossoms.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003caside class=\"alignleft utils-parseShortcode-shortcodes-__bayCuriousPodcastShortcode__bayCurious\">\u003cimg src=https://cdn.kqed.org/wp-content/uploads/2023/02/bayCuriousLogo.png alt=\"Bay Curious Podcast\" loading=\"lazy\" />\n What do you wonder about the Bay Area, its culture or people that you want KQED to investigate?\n \u003ca href=\"/news/series/baycurious\">Ask Bay Curious.\u003c/a>\u003c/aside>\u003c/p>\u003cp>\u003c/p>\n\u003ch2>How Many Are There?\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>Hard to say, exactly. \u003ca href=\"http://www.mickaboo.org/\">Mickaboo\u003c/a>, a parrot rescue organization, estimates there are more than 300 conures roosting in the Bay Area. However, the health of the wild flock is under threat. Many of the adolescent conures have contracted a strange unnamed disease that affects their balance and has them flying into windows. Many of the parrots will die from this illness.\u003c/p>\n\u003cfigure id=\"attachment_11187243\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11187243\" src=\"http://ww2.kqed.org/news/wp-content/uploads/sites/10/2016/11/Mickaboo2-800x533.jpg\" alt=\"Chloe Redon and John Graziano run Mickaboo, a parrot rescue organization.\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chloe Redon and John Graziano run Mickaboo, a parrot rescue organization. \u003ccite>(Jessica Placzek/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\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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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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},
"mindshift": {
"id": "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
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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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
},
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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",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"source": "PRI"
},
"link": "/radio/program/pri-the-world",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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