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"disqusTitle": "Farmworkers Pay a Heavy Price for California's Bounty ",
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"content": "\u003cfigure id=\"attachment_39377\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/13/farmworkers-pay-a-heavy-price-for-californias-bounty/chandler_strawberries_carousel/\" rel=\"attachment wp-att-39377\">\u003cimg class=\"size-thumbnail wp-image-39377\" title=\"Chandler strawberries \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/Chandler_strawberries_carousel-300x169.jpg\" alt=\"strawberries\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next time you enjoy a bowl of fresh juicy strawberries, consider this: chances are, the farmworker who picked them for about $7.50 an hour comes home to toxic tap water tainted with chemicals used to grow them.\u003c/figcaption>\u003c/figure>\n\u003cp>When I first came to California many years ago, it took me a long time to get used to the idea that I could buy fresh strawberries in the middle of winter. For this Pennsylvania girl, fresh strawberries meant late spring, time to hit the local farm stands with my mom, looking for the plumpest specimens for her light-as-air shortcake.\u003c/p>\n\u003cp>Well into adulthood, in fact, the taste of strawberries has--until recently--evoked that exhilarating moment when school let out, freedom beckoned, life seemed filled with possibilities.\u003c/p>\n\u003cp>Of course, California has distinct growing seasons, too, but the mostly mild climate of the state’s agricultural regions allows farmers to harvest strawberries and corn in December; some crops, like oranges, broccoli, and avocados are grown year-round.\u003c/p>\n\u003cp>California's ability to raise fruits and vegetables all year helps feed the nation, and the state's nearly $40 billion agricultural industry has dominated America’s agricultural production for decades. To maintain this productivity, farmers use nitrogen fertilizers and waste manure from cows. Plants need nitrogen to grow, but \u003ca href=\"http://www.swhydro.arizona.edu/archive/V8_N4/feature2.pdf\">crops typically take up less than half\u003c/a> of all the nitrogen applied. The rest is released into the air, runs off into streams, or slowly percolates through the soil into the groundwater.\u003c/p>\n\u003cp>Once in groundwater, nitrogen turns into compounds called nitrates. Studies link nitrates to thyroid dysfunction, various cancers, and miscarriage, though the evidence is inconclusive. But there’s little disagreement that nitrates pose a serious risk to infants, who can develop a potentially deadly disorder called “blue baby syndrome,” which starves tissues of oxygen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nitrates turn toxic when bacteria in the gut and saliva turn them into nitrites. And because babies have a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.0050177\">different community of microbes\u003c/a> in their guts than adults, including more nitrite-producing bacteria, they are far more vulnerable to nitrate exposures.\u003c/p>\n\u003cp>California officials have long known that nitrates are one of the most widespread contaminants in the state’s groundwater. About 16 million people in California get their drinking water from groundwater sources. That’s why, in 2008, the Legislature required the state Water Resources Control Board to report on the causes of contamination and identify potential solutions. The water board contracted experts at UC Davis, who released their \u003ca href=\"http://www.californiareport.org/archive/R201203130850/a\">widely covered report\u003c/a> in March.\u003c/p>\n\u003cp>The \u003ca href=\"http://groundwaternitrate.ucdavis.edu/\">UC Davis researchers\u003c/a> looked at nitrate contamination in two of the prime agricultural regions in California, the Tulare Lake Basin and the Salinas Valley, where about 2.6 million people rely on groundwater. They found that agriculture accounts for 96% of nitrate-contaminated groundwater. More than a quarter of a million people in these regions may have nitrates in their drinking water.\u003c/p>\n\u003cfigure id=\"attachment_39392\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/13/farmworkers-pay-a-heavy-price-for-californias-bounty/faucet/\" rel=\"attachment wp-att-39392\">\u003cimg class=\"size-large wp-image-39392\" title=\"Faucet\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/Faucet-240x360.jpg\" alt=\"Faucet\" width=\"240\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 250,000 people living in the Tulare Lake Basin and Salinas Valley can't drink their tap water because it's contaminated with nitrates. Most are low-income and Latino. (Photo: Benutzer:Alex Anlicker/Wikimedia Commons)\u003c/figcaption>\u003c/figure>\n\u003cp>Some of the poorest people in the state live in these agricultural areas. And many of those coping with tainted drinking water work in the fields that leach the nitrates, picking our produce, our strawberries, oranges and lemons.\u003c/p>\n\u003cp>In April, I went to Tulare County for a \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2012/pollution-poverty-people-of-color-series-summary\">story for Environmental Health News\u003c/a> to speak with residents who've been struggling with nitrate contamination for years. Their taps dispense toxic water they can’t drink but they still have to pay for their monthly water bill. And then they have to buy bottled water from the grocery store or fill up five-gallon jugs from a water vending machine—something I’d wager most San Franciscans have never seen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2012/pollution-poverty-and-people-of-color-nitrate-day-4\">One woman I spoke to\u003c/a>, a single mother of four named Bertha Dias, makes $7.50 an hour picking fruit. She pays nearly five times as much to have safe drinking water in her house than the average San Franciscan pays to drink water so pristine \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/03/26/MN279761.DTL\">Willie Brown famously bottled it\u003c/a> as Hetch Hetchy Mountain Water.\u003c/p>\n\u003cp>The nitrate contamination problem has been covered before, including an \u003ca href=\"http://californiawatch.org/nitrate-contamination-spreading-california-communities\">in-depth investigation by California Watch\u003c/a> in 2010. Yet the problem hasn't gone away.\u003c/p>\n\u003cp>Low-income people seeking safe drinking water throughout Tulare County are working with the Visalia-based \u003ca href=\"http://www.communitywatercenter.org/\">Community Water Center\u003c/a> to find their own solutions. Potential solutions run from digging a new well to hooking up to a larger water system to installing filtration systems under the sink. But many measures are temporary fixes, until the state figures out how to deal with the problem over the long term--which the UC Davis study concluded would cost about $36 million a year.\u003c/p>\n\u003cp>In 2009, strawberries brought in more than three-quarters of a billion dollars for Salinas Valley farmers, resulting from a 10-year increase in consumer demand, Carolyn O'Donnell, communications director for the California Strawberry Commission, told a reporter for \u003ca href=\"http://www.thecalifornian.com/article/20100623/BUSINESS/6230307/Strawberries-top-lettuce-Monterey-County-s-No-1-crop\">TheCalifornian.com\u003c/a>. She attributed the increased demand to better-tasting varieties that hold up better under shipping.\u003c/p>\n\u003cp>Now Bay Area consumers can see Salinas Valley strawberries at their local grocery stores nearly anytime except winter, when shipments from Southern California pick up the slack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now when I think of strawberries, the romance is gone. I can't help but think of Bertha Dias and the other farmworkers like her, who spend long, hot days picking our fruit and vegetables out in the fields, only to come home to water they can't drink. They deserve better.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39377\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/13/farmworkers-pay-a-heavy-price-for-californias-bounty/chandler_strawberries_carousel/\" rel=\"attachment wp-att-39377\">\u003cimg class=\"size-thumbnail wp-image-39377\" title=\"Chandler strawberries \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/Chandler_strawberries_carousel-300x169.jpg\" alt=\"strawberries\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next time you enjoy a bowl of fresh juicy strawberries, consider this: chances are, the farmworker who picked them for about $7.50 an hour comes home to toxic tap water tainted with chemicals used to grow them.\u003c/figcaption>\u003c/figure>\n\u003cp>When I first came to California many years ago, it took me a long time to get used to the idea that I could buy fresh strawberries in the middle of winter. For this Pennsylvania girl, fresh strawberries meant late spring, time to hit the local farm stands with my mom, looking for the plumpest specimens for her light-as-air shortcake.\u003c/p>\n\u003cp>Well into adulthood, in fact, the taste of strawberries has--until recently--evoked that exhilarating moment when school let out, freedom beckoned, life seemed filled with possibilities.\u003c/p>\n\u003cp>Of course, California has distinct growing seasons, too, but the mostly mild climate of the state’s agricultural regions allows farmers to harvest strawberries and corn in December; some crops, like oranges, broccoli, and avocados are grown year-round.\u003c/p>\n\u003cp>California's ability to raise fruits and vegetables all year helps feed the nation, and the state's nearly $40 billion agricultural industry has dominated America’s agricultural production for decades. To maintain this productivity, farmers use nitrogen fertilizers and waste manure from cows. Plants need nitrogen to grow, but \u003ca href=\"http://www.swhydro.arizona.edu/archive/V8_N4/feature2.pdf\">crops typically take up less than half\u003c/a> of all the nitrogen applied. The rest is released into the air, runs off into streams, or slowly percolates through the soil into the groundwater.\u003c/p>\n\u003cp>Once in groundwater, nitrogen turns into compounds called nitrates. Studies link nitrates to thyroid dysfunction, various cancers, and miscarriage, though the evidence is inconclusive. But there’s little disagreement that nitrates pose a serious risk to infants, who can develop a potentially deadly disorder called “blue baby syndrome,” which starves tissues of oxygen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nitrates turn toxic when bacteria in the gut and saliva turn them into nitrites. And because babies have a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.0050177\">different community of microbes\u003c/a> in their guts than adults, including more nitrite-producing bacteria, they are far more vulnerable to nitrate exposures.\u003c/p>\n\u003cp>California officials have long known that nitrates are one of the most widespread contaminants in the state’s groundwater. About 16 million people in California get their drinking water from groundwater sources. That’s why, in 2008, the Legislature required the state Water Resources Control Board to report on the causes of contamination and identify potential solutions. The water board contracted experts at UC Davis, who released their \u003ca href=\"http://www.californiareport.org/archive/R201203130850/a\">widely covered report\u003c/a> in March.\u003c/p>\n\u003cp>The \u003ca href=\"http://groundwaternitrate.ucdavis.edu/\">UC Davis researchers\u003c/a> looked at nitrate contamination in two of the prime agricultural regions in California, the Tulare Lake Basin and the Salinas Valley, where about 2.6 million people rely on groundwater. They found that agriculture accounts for 96% of nitrate-contaminated groundwater. More than a quarter of a million people in these regions may have nitrates in their drinking water.\u003c/p>\n\u003cfigure id=\"attachment_39392\" class=\"wp-caption alignleft\" style=\"max-width: 240px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/06/13/farmworkers-pay-a-heavy-price-for-californias-bounty/faucet/\" rel=\"attachment wp-att-39392\">\u003cimg class=\"size-large wp-image-39392\" title=\"Faucet\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/06/Faucet-240x360.jpg\" alt=\"Faucet\" width=\"240\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 250,000 people living in the Tulare Lake Basin and Salinas Valley can't drink their tap water because it's contaminated with nitrates. Most are low-income and Latino. (Photo: Benutzer:Alex Anlicker/Wikimedia Commons)\u003c/figcaption>\u003c/figure>\n\u003cp>Some of the poorest people in the state live in these agricultural areas. And many of those coping with tainted drinking water work in the fields that leach the nitrates, picking our produce, our strawberries, oranges and lemons.\u003c/p>\n\u003cp>In April, I went to Tulare County for a \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2012/pollution-poverty-people-of-color-series-summary\">story for Environmental Health News\u003c/a> to speak with residents who've been struggling with nitrate contamination for years. Their taps dispense toxic water they can’t drink but they still have to pay for their monthly water bill. And then they have to buy bottled water from the grocery store or fill up five-gallon jugs from a water vending machine—something I’d wager most San Franciscans have never seen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2012/pollution-poverty-and-people-of-color-nitrate-day-4\">One woman I spoke to\u003c/a>, a single mother of four named Bertha Dias, makes $7.50 an hour picking fruit. She pays nearly five times as much to have safe drinking water in her house than the average San Franciscan pays to drink water so pristine \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2003/03/26/MN279761.DTL\">Willie Brown famously bottled it\u003c/a> as Hetch Hetchy Mountain Water.\u003c/p>\n\u003cp>The nitrate contamination problem has been covered before, including an \u003ca href=\"http://californiawatch.org/nitrate-contamination-spreading-california-communities\">in-depth investigation by California Watch\u003c/a> in 2010. Yet the problem hasn't gone away.\u003c/p>\n\u003cp>Low-income people seeking safe drinking water throughout Tulare County are working with the Visalia-based \u003ca href=\"http://www.communitywatercenter.org/\">Community Water Center\u003c/a> to find their own solutions. Potential solutions run from digging a new well to hooking up to a larger water system to installing filtration systems under the sink. But many measures are temporary fixes, until the state figures out how to deal with the problem over the long term--which the UC Davis study concluded would cost about $36 million a year.\u003c/p>\n\u003cp>In 2009, strawberries brought in more than three-quarters of a billion dollars for Salinas Valley farmers, resulting from a 10-year increase in consumer demand, Carolyn O'Donnell, communications director for the California Strawberry Commission, told a reporter for \u003ca href=\"http://www.thecalifornian.com/article/20100623/BUSINESS/6230307/Strawberries-top-lettuce-Monterey-County-s-No-1-crop\">TheCalifornian.com\u003c/a>. She attributed the increased demand to better-tasting varieties that hold up better under shipping.\u003c/p>\n\u003cp>Now Bay Area consumers can see Salinas Valley strawberries at their local grocery stores nearly anytime except winter, when shipments from Southern California pick up the slack.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now when I think of strawberries, the romance is gone. I can't help but think of Bertha Dias and the other farmworkers like her, who spend long, hot days picking our fruit and vegetables out in the fields, only to come home to water they can't drink. They deserve better.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/queso-fresco-resize/\" rel=\"attachment wp-att-38350\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/queso-fresco-resize-300x169.jpg\" alt=\"queso fresco\" title=\"queso fresco resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-38350\">\u003c/a>\u003c/p>\n\u003cp>Opening the refrigerator to find a gallon of spoiled milk is a rotten way to start the day. But for fresh cheese makers, every day begins with sour milk. Here’s why: 80% of the proteins in milk belong to a family called caseins. Adding acid to milk, like lemon juice or vinegar, makes these invisible proteins visible as a white, chunky solid we call the curds.\u003c/p>\n\u003cp>In a glass of milk, caseins aggregate into small spheres called micelles. The outside of each protein cluster is negatively charged, causing neighboring spheres to repel each other. Thus, these micelles remain evenly distributed throughout the milk. \u003c/p>\n\u003cp>Acidic vinegar neutralizes the negative charge on the spheres. With the repulsive force gone, the protein clusters clump together and form an observable solid, the curds. When chefs collect the curds and discard the liquid whey, they have \u003ca href=\"http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408\">queso fresco\u003c/a>. Try it yourself with \u003ca href=\"http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011\">this recipe\u003c/a>. \u003c/p>\n\u003cp>Stretching the hot curds instead of pressing them into a cake gives you homemade mozzarella cheese. I've tried to make mozzarella using \u003ca href=\"http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html\">this kit\u003c/a>, but it only worked once. That's because the quality of the curds depends on the type of milk that you use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/caprese-image/\" rel=\"attachment wp-att-38341\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/caprese-image.jpg\" alt=\"caprese salad\" title=\"caprese image\" width=\"212\" height=\"320\" class=\"size-full wp-image-38341\">\u003c/a>\u003c/p>\n\u003cp>Most milk from the grocery store has been ultra-pasteurized, meaning it's been heated to temperatures above 172° Fahrenheit. That extra heat disturbs the casein proteins. Curds from ultra-pasteurized milk don't stick together and stretch as nicely as they do when made from milk that has been pasteurized. I've had a hard time finding milk not labeled UP or UHP, so I haven't tried to make mozzarella at home again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But now I'm hankering for a mozzarella, tomato and basil salad. Guess I'd better find some pasteurized milk before summer comes! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/05/16/try-this-at-home-fresh-cheese/queso-fresco-resize/\" rel=\"attachment wp-att-38350\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/queso-fresco-resize-300x169.jpg\" alt=\"queso fresco\" title=\"queso fresco resize\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-38350\">\u003c/a>\u003c/p>\n\u003cp>Opening the refrigerator to find a gallon of spoiled milk is a rotten way to start the day. But for fresh cheese makers, every day begins with sour milk. Here’s why: 80% of the proteins in milk belong to a family called caseins. Adding acid to milk, like lemon juice or vinegar, makes these invisible proteins visible as a white, chunky solid we call the curds.\u003c/p>\n\u003cp>In a glass of milk, caseins aggregate into small spheres called micelles. The outside of each protein cluster is negatively charged, causing neighboring spheres to repel each other. Thus, these micelles remain evenly distributed throughout the milk. \u003c/p>\n\u003cp>Acidic vinegar neutralizes the negative charge on the spheres. With the repulsive force gone, the protein clusters clump together and form an observable solid, the curds. When chefs collect the curds and discard the liquid whey, they have \u003ca href=\"http://www.thekitchn.com/queso-fresco-the-cheesemonger-91408\">queso fresco\u003c/a>. Try it yourself with \u003ca href=\"http://www.thekitchn.com/make-queso-fresco-the-cheesemo-99011\">this recipe\u003c/a>. \u003c/p>\n\u003cp>Stretching the hot curds instead of pressing them into a cake gives you homemade mozzarella cheese. I've tried to make mozzarella using \u003ca href=\"http://www.cheesemaking.com/store/pg/242-FAQ-Mozzarella.html\">this kit\u003c/a>, but it only worked once. That's because the quality of the curds depends on the type of milk that you use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tag Along On Science Adventures: The Field Trip Podcast",
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"content": "\u003cfigure id=\"attachment_37252\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/FireRollover_640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/FireRollover_640x360.jpg\" alt=\"A rollover fire, viewed from inside the Oakland Fire Department's burn trailer.\" title=\"FireRollover_640x360\" width=\"640\" height=\"360\" class=\"size-full wp-image-37252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/05/FireRollover_640x360.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/05/FireRollover_640x360-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view from inside the Oakland Fire Department's burn trailer during a rollover fire. Photograph courtesy of Kara Platoni.\u003c/figcaption>\u003c/figure>\n\u003cp>Looking back, the only field trip that stands out from my grade school days was our trip to the San Francisco \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a>. What I remember best is the \u003ca href=\"http://www.exploratorium.edu/visit/tactile_dome/\" title=\"SF Exploratorium Tactile Dome\">tactile dome\u003c/a>. I entered into total darkness and spent the next hour feeling, crawling and sliding my way through a 3-D maze. \u003c/p>\n\u003cp>That excursion was fairly tame compared to the exploits Kara Platoni, Eric Simons, and Casey Miner take on for their podcast series, \u003ca href=\"http://www.fieldtrippodcast.com/\" title=\"The Field Trip Podcast\">The Field Trip\u003c/a>, which broadcasts their science adventures out in the real world. For their first series that debuted last year, they explored fermentation by visiting the Cultured Pickle Shop, climbed into the Oakland Fire Department’s burn trailer for a kitchen fire simulation, interviewed a commercial salmon fisherman on his boat in the Berkeley Marina and followed a NASA crew at the bottom of a lakebed in Canada for their research study on Mars. To add a little more intellectual rigor to their adventures, they also interviewed an expert guest in their radio studio for each episode. \u003c/p>\n\u003cp>“We think our strong suit is going places, learning new things and being a proxy for the listener,” explained Kara Platoni. “We didn’t know of any other show where it was about going out and having a science adventure.” \u003c/p>\n\u003cp>As friends and UC Berkeley Graduate School of Journalism colleagues, the genuine personal chemistry of this trio is evident in their podcasts and blogs. They're definitely having fun on their adventures while taking advantage of the wealth of knowledge and opportunities offered by scientists in the Bay Area -- and the listener is invited to tag along. \u003c/p>\n\u003cp>The studio interview segments are loosely scripted, but the field trips are taped live. The key to making this work is the trio’s insatiable curiosity for science. After lots of preparation, they just go out and ask the questions that interest them in a humorous and spontaneous way that engages their listeners. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When selecting topics for their episodes, they focus on stories that take science out of the laboratory. “Our ideal narrator for the field trip is someone whose life just embodies science everyday. It is part of their job, hobby and home,” explained Platoni, “so we can show people how science is something that happens in your everyday life, not just something that happens in school.” Casey Miner added, “And it should be fun, interesting, weird or gross.”\u003c/p>\n\u003cp>Their field trips will continue with a second series this spring and cover the diverse topics of coffee, taxidermy, telescopes and local inventors. One upcoming episode on telescopes will visit the \u003ca href=\"http://www.chabotspace.org/observatories.htm\">Chabot Space & Science Center Observatory\u003c/a> and feature a studio interview with UC Berkeley astronomer \u003ca href=\"http://astro.berkeley.edu/people/faculty/marcy.html\" title=\"Geoff Marcy\">Geoff Marcy\u003c/a>. Beginning today, a new episode will air weekly each Monday through June 4. You can listen to a preview of their new season \u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/fieldtrippodcast_s2promo1.mp3\">here.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Free episodes are available on their \u003ca href=\"http://www.fieldtrippodcast.com/\" title=\"The Field Trip Podcast\">website\u003c/a>, iTunes, Public Radio Exchange and Sound Cloud. You can also follow them on \u003ca href=\"http://www.facebook.com/TheFieldTripPodcast\" title=\"Facebook fan page\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/FieldTripLog\" title=\"twitter account\">Twitter\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_37252\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/FireRollover_640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/FireRollover_640x360.jpg\" alt=\"A rollover fire, viewed from inside the Oakland Fire Department's burn trailer.\" title=\"FireRollover_640x360\" width=\"640\" height=\"360\" class=\"size-full wp-image-37252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/05/FireRollover_640x360.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/05/FireRollover_640x360-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view from inside the Oakland Fire Department's burn trailer during a rollover fire. Photograph courtesy of Kara Platoni.\u003c/figcaption>\u003c/figure>\n\u003cp>Looking back, the only field trip that stands out from my grade school days was our trip to the San Francisco \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a>. What I remember best is the \u003ca href=\"http://www.exploratorium.edu/visit/tactile_dome/\" title=\"SF Exploratorium Tactile Dome\">tactile dome\u003c/a>. I entered into total darkness and spent the next hour feeling, crawling and sliding my way through a 3-D maze. \u003c/p>\n\u003cp>That excursion was fairly tame compared to the exploits Kara Platoni, Eric Simons, and Casey Miner take on for their podcast series, \u003ca href=\"http://www.fieldtrippodcast.com/\" title=\"The Field Trip Podcast\">The Field Trip\u003c/a>, which broadcasts their science adventures out in the real world. For their first series that debuted last year, they explored fermentation by visiting the Cultured Pickle Shop, climbed into the Oakland Fire Department’s burn trailer for a kitchen fire simulation, interviewed a commercial salmon fisherman on his boat in the Berkeley Marina and followed a NASA crew at the bottom of a lakebed in Canada for their research study on Mars. To add a little more intellectual rigor to their adventures, they also interviewed an expert guest in their radio studio for each episode. \u003c/p>\n\u003cp>“We think our strong suit is going places, learning new things and being a proxy for the listener,” explained Kara Platoni. “We didn’t know of any other show where it was about going out and having a science adventure.” \u003c/p>\n\u003cp>As friends and UC Berkeley Graduate School of Journalism colleagues, the genuine personal chemistry of this trio is evident in their podcasts and blogs. They're definitely having fun on their adventures while taking advantage of the wealth of knowledge and opportunities offered by scientists in the Bay Area -- and the listener is invited to tag along. \u003c/p>\n\u003cp>The studio interview segments are loosely scripted, but the field trips are taped live. The key to making this work is the trio’s insatiable curiosity for science. After lots of preparation, they just go out and ask the questions that interest them in a humorous and spontaneous way that engages their listeners. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When selecting topics for their episodes, they focus on stories that take science out of the laboratory. “Our ideal narrator for the field trip is someone whose life just embodies science everyday. It is part of their job, hobby and home,” explained Platoni, “so we can show people how science is something that happens in your everyday life, not just something that happens in school.” Casey Miner added, “And it should be fun, interesting, weird or gross.”\u003c/p>\n\u003cp>Their field trips will continue with a second series this spring and cover the diverse topics of coffee, taxidermy, telescopes and local inventors. One upcoming episode on telescopes will visit the \u003ca href=\"http://www.chabotspace.org/observatories.htm\">Chabot Space & Science Center Observatory\u003c/a> and feature a studio interview with UC Berkeley astronomer \u003ca href=\"http://astro.berkeley.edu/people/faculty/marcy.html\" title=\"Geoff Marcy\">Geoff Marcy\u003c/a>. Beginning today, a new episode will air weekly each Monday through June 4. You can listen to a preview of their new season \u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/fieldtrippodcast_s2promo1.mp3\">here.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Free episodes are available on their \u003ca href=\"http://www.fieldtrippodcast.com/\" title=\"The Field Trip Podcast\">website\u003c/a>, iTunes, Public Radio Exchange and Sound Cloud. You can also follow them on \u003ca href=\"http://www.facebook.com/TheFieldTripPodcast\" title=\"Facebook fan page\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/FieldTripLog\" title=\"twitter account\">Twitter\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "California's Deadlocked Delta: Can We Bring Back What We've Lost?",
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"content": "\u003cp>http://www.kqed.org/.stream/anon/radio/quest/2012/05/2012-05-14-quest.mp3\u003c/p>\n\u003cp>\u003cem>This is the second story in our three-part \u003ca href=\"http://ww2.kqed.org/quest/series/californias-deadlocked-delta/\">series on California's Delta\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_37673\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/Deltamap.jpg\">\u003cimg class=\"size-thumbnail wp-image-37673\" title=\"Deltamap\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/Deltamap-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A map of the Delta created by the US Geological Survey in the 1910s.\u003c/figcaption>\u003c/figure>\n\u003cp>As detective stories go, this sunny, spring day in the Delta isn't a typical backdrop. In the distance, tractors move slowly through dry fields of row crops.\u003c/p>\n\u003cp>\"Once he got lost, they were wandering all over,\" says Alison Whipple of the \u003ca href=\"http://www.sfei.org/he\">San Francisco Estuary Institute\u003c/a>, a non-profit research group based in Richmond. Her colleague, Robin Grossinger, agrees. \"They were all over this place.\" The two are trying to piece together the path of William Wright, a man who got hopelessly lost somewhere nearby.\u003c/p>\n\u003cp>I should probably mention: it happened 160 years ago. Whipple and Grossinger are historical ecologists. They use sources like old photos, hand-drawn maps and early land surveys to sleuth out what this landscape looked like before it was dramatically remade by Californians.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Delta's landscape has been dramatically remade over the last 200 years. Today, it's a crucial part of the state's water system, supplying 25 million people and irrigating millions of acres of farm land. But with this re-engineering, the Delta's ecosystem has collapsed, harming the fishing industry and putting water supplies at risk. Little is known about what it once looked like.\u003c/p>\n\u003cp>[box size=small align=right color=white]\u003cstrong>Map of Historical Delta\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/delta-map/\">\u003cimg class=\"size-full wp-image-37955\" title=\"DeltaThumbnail6\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/DeltaThumbnail6.jpg\" alt=\"\" width=\"203\" height=\"110\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/quest/delta-map/\">See an interactive map\u003c/a> of the Delta, past and present, and the historical photos and maps used to create it.\u003cbr>\n[/box]\u003c/p>\n\u003cp>\u003cstrong>Lost in a Delta Marsh\u003c/strong>\u003c/p>\n\u003cp>Standing on a levee about 20 miles south of Sacramento, Whipple and Grossinger are discussing what they found a tattered, yellowing notebook uncovered in a state archive. It contains stories from William Wright, a duck hunter who spent a long, cold night lost in the Delta in 1850.\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cem>\"On all sides stretched a vast wilderness of tules from ten to fifteen feet in height. The driving storm of sleet was bad, but the pitchy darkness was infinitely worse... Our situation was so miserable that no words can do justice to it.\"\u003c/em>\u003c/p>\n\u003cp>It's not just the dramatic story they're interested in. It's passages this like one:\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cem>\"The lakes proved to be from one hundred to three hundred yards in width, as near as we could judge. The water was very cold and often waist‐deep.\" \u003c/em>\u003c/p>\n\u003cp>When Whipple and Grossinger read his account, they knew they’d found a Holy Grail source document. Its detail reveal a landscape that doesn't exist here today and hasn’t existed for some time.\u003c/p>\n\u003cp>\"The Delta is probably one of the most intensively transformed parts of California and it was also changed really early on because of such fertile land,\" says Grossinger.\u003c/p>\n\u003cp>As California's Gold Rush boomed, farmers came to the Delta for its rich soil. Land went for a dollar an acre and settlers turned the wetlands into dry, agricultural land. 97% of the historic marshes were lost.\u003c/p>\n\u003cp>“We have here maybe one of the most important parts of the state's ecosystem and we don’t actually know how it used to work,\" Says Grossinger.\u003c/p>\n\u003cfigure id=\"attachment_37590\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003cimg class=\"size-full wp-image-37590\" title=\"SFEI\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/SFEI.jpg\" alt=\"\" width=\"320\" height=\"228\">\u003cfigcaption class=\"wp-caption-text\">Alison Whipple and Robin Grossinger examine historic maps in the Delta.\u003c/figcaption>\u003c/figure>\n\u003cp>He and Whipple have layered together thousands of historical sources that reveal an ecosystem of incredible complexity. “We would be in trees right here with a couple winding channels that were dry in the summer but had flowing water in the wintertime,\" explains Whipple.\u003c/p>\n\u003cp>Yearly floods from the Sacramento River inundated Delta marshes creating habitat for birds and young salmon. Closer to San Francisco Bay, hundreds of miles of small tidal channels branched out like capillaries in the wetlands. Today, most of those channels have been filled in.\u003c/p>\n\u003cp>Returning the Delta to this pristine state just isn’t possible, says Whipple, and that’s not the goal of the project. But knowing how the ecosystem once worked could improve the habitat restoration efforts that are happening.\u003c/p>\n\u003cp>\u003cstrong>Restoring Habitat\u003c/strong>\u003c/p>\n\u003cp>Liberty Island is one place in the Delta that looks as it might have 200 years ago. Not long ago, it was a low-lying expanse of farmland, protected by tall levees.\u003c/p>\n\u003cp>“The levees broke and it wasn’t financially worth reclaiming,” Says Carl Wilcox of with \u003ca href=\"http://www.dfg.ca.gov/\">California’s Department of Fish and Game\u003c/a>. The landowners gave up when the island flooded 15 years ago. After that, nature took over. Tules and cattails started sprouting and wildlife followed.\u003c/p>\n\u003cfigure id=\"attachment_37591\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/audio/californias-deadlocked-delta-can-we-bring-back-what-weve-lost/libertyisland/\" rel=\"attachment wp-att-37591\">\u003cimg class=\"size-full wp-image-37591\" title=\"LibertyIsland\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/LibertyIsland.jpg\" alt=\"\" width=\"320\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Returning vegetation at Liberty Island in the Delta.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, “some of the endangered native fishes, Delta smelt, longfin smelt are using this area,” says Wilcox. They're finding endangered Chinook salmon as well. \"These are more productive areas for them, they’re more protected, they’re less prone to predators.\"\u003c/p>\n\u003cp>\u003cstrong>California Considers Ambitious Restoration Plans\u003c/strong>\u003c/p>\n\u003cp>California is using the Liberty Island project as a model for a proposal to restore 65,000 acres of Delta habitat. It's part of the Bay Delta Conservation Plan - a major overhaul of the Delta’s water infrastructure.\u003c/p>\n\u003cp>Leo Winternitz of the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a> says bringing back habitat for declining wildlife could make the state’s water supply more reliable. Restrictions under the Endangered Species Act have limited how much water can be pumped from the Delta in recent years.\u003c/p>\n\u003cp>There is one big problem with restoration: most of the islands in the Delta are below sea level.\u003c/p>\n\u003cp>\"Just south of here, some of the islands, they're in the 17 to 25 below sea level range. So if their levees broke, what you’d have is a large open body of water. You can’t create tidal marshes in those areas,\" says Winternitz.\u003c/p>\n\u003cp>That leaves only a few places where restoration is feasible. Winternitz says in those areas it’s crucial the state look to the past to create the same interconnected habitat that once was.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Governor Jerry Brown's administration is set to unveil the sweeping plan to restore the Delta later this year.\u003c/p>\n\n",
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"excerpt": "California's Delta is a far cry from what it once was. About 97% of its historic marshes have been lost and scientists aren’t quite sure what the Delta once looked like. Now, a Bay Area group is working to reconstruct it through ecological detective work.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>http://www.kqed.org/.stream/anon/radio/quest/2012/05/2012-05-14-quest.mp3\u003c/p>\n\u003cp>\u003cem>This is the second story in our three-part \u003ca href=\"http://ww2.kqed.org/quest/series/californias-deadlocked-delta/\">series on California's Delta\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_37673\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/Deltamap.jpg\">\u003cimg class=\"size-thumbnail wp-image-37673\" title=\"Deltamap\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/Deltamap-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A map of the Delta created by the US Geological Survey in the 1910s.\u003c/figcaption>\u003c/figure>\n\u003cp>As detective stories go, this sunny, spring day in the Delta isn't a typical backdrop. In the distance, tractors move slowly through dry fields of row crops.\u003c/p>\n\u003cp>\"Once he got lost, they were wandering all over,\" says Alison Whipple of the \u003ca href=\"http://www.sfei.org/he\">San Francisco Estuary Institute\u003c/a>, a non-profit research group based in Richmond. Her colleague, Robin Grossinger, agrees. \"They were all over this place.\" The two are trying to piece together the path of William Wright, a man who got hopelessly lost somewhere nearby.\u003c/p>\n\u003cp>I should probably mention: it happened 160 years ago. Whipple and Grossinger are historical ecologists. They use sources like old photos, hand-drawn maps and early land surveys to sleuth out what this landscape looked like before it was dramatically remade by Californians.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Delta's landscape has been dramatically remade over the last 200 years. Today, it's a crucial part of the state's water system, supplying 25 million people and irrigating millions of acres of farm land. But with this re-engineering, the Delta's ecosystem has collapsed, harming the fishing industry and putting water supplies at risk. Little is known about what it once looked like.\u003c/p>\n\u003cp>[box size=small align=right color=white]\u003cstrong>Map of Historical Delta\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/delta-map/\">\u003cimg class=\"size-full wp-image-37955\" title=\"DeltaThumbnail6\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/DeltaThumbnail6.jpg\" alt=\"\" width=\"203\" height=\"110\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/quest/delta-map/\">See an interactive map\u003c/a> of the Delta, past and present, and the historical photos and maps used to create it.\u003cbr>\n[/box]\u003c/p>\n\u003cp>\u003cstrong>Lost in a Delta Marsh\u003c/strong>\u003c/p>\n\u003cp>Standing on a levee about 20 miles south of Sacramento, Whipple and Grossinger are discussing what they found a tattered, yellowing notebook uncovered in a state archive. It contains stories from William Wright, a duck hunter who spent a long, cold night lost in the Delta in 1850.\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cem>\"On all sides stretched a vast wilderness of tules from ten to fifteen feet in height. The driving storm of sleet was bad, but the pitchy darkness was infinitely worse... Our situation was so miserable that no words can do justice to it.\"\u003c/em>\u003c/p>\n\u003cp>It's not just the dramatic story they're interested in. It's passages this like one:\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cem>\"The lakes proved to be from one hundred to three hundred yards in width, as near as we could judge. The water was very cold and often waist‐deep.\" \u003c/em>\u003c/p>\n\u003cp>When Whipple and Grossinger read his account, they knew they’d found a Holy Grail source document. Its detail reveal a landscape that doesn't exist here today and hasn’t existed for some time.\u003c/p>\n\u003cp>\"The Delta is probably one of the most intensively transformed parts of California and it was also changed really early on because of such fertile land,\" says Grossinger.\u003c/p>\n\u003cp>As California's Gold Rush boomed, farmers came to the Delta for its rich soil. Land went for a dollar an acre and settlers turned the wetlands into dry, agricultural land. 97% of the historic marshes were lost.\u003c/p>\n\u003cp>“We have here maybe one of the most important parts of the state's ecosystem and we don’t actually know how it used to work,\" Says Grossinger.\u003c/p>\n\u003cfigure id=\"attachment_37590\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003cimg class=\"size-full wp-image-37590\" title=\"SFEI\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/SFEI.jpg\" alt=\"\" width=\"320\" height=\"228\">\u003cfigcaption class=\"wp-caption-text\">Alison Whipple and Robin Grossinger examine historic maps in the Delta.\u003c/figcaption>\u003c/figure>\n\u003cp>He and Whipple have layered together thousands of historical sources that reveal an ecosystem of incredible complexity. “We would be in trees right here with a couple winding channels that were dry in the summer but had flowing water in the wintertime,\" explains Whipple.\u003c/p>\n\u003cp>Yearly floods from the Sacramento River inundated Delta marshes creating habitat for birds and young salmon. Closer to San Francisco Bay, hundreds of miles of small tidal channels branched out like capillaries in the wetlands. Today, most of those channels have been filled in.\u003c/p>\n\u003cp>Returning the Delta to this pristine state just isn’t possible, says Whipple, and that’s not the goal of the project. But knowing how the ecosystem once worked could improve the habitat restoration efforts that are happening.\u003c/p>\n\u003cp>\u003cstrong>Restoring Habitat\u003c/strong>\u003c/p>\n\u003cp>Liberty Island is one place in the Delta that looks as it might have 200 years ago. Not long ago, it was a low-lying expanse of farmland, protected by tall levees.\u003c/p>\n\u003cp>“The levees broke and it wasn’t financially worth reclaiming,” Says Carl Wilcox of with \u003ca href=\"http://www.dfg.ca.gov/\">California’s Department of Fish and Game\u003c/a>. The landowners gave up when the island flooded 15 years ago. After that, nature took over. Tules and cattails started sprouting and wildlife followed.\u003c/p>\n\u003cfigure id=\"attachment_37591\" class=\"wp-caption alignright\" style=\"max-width: 320px\">\u003ca href=\"http://ww2.kqed.org/quest/audio/californias-deadlocked-delta-can-we-bring-back-what-weve-lost/libertyisland/\" rel=\"attachment wp-att-37591\">\u003cimg class=\"size-full wp-image-37591\" title=\"LibertyIsland\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/LibertyIsland.jpg\" alt=\"\" width=\"320\" height=\"217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Returning vegetation at Liberty Island in the Delta.\u003c/figcaption>\u003c/figure>\n\u003cp>Now, “some of the endangered native fishes, Delta smelt, longfin smelt are using this area,” says Wilcox. They're finding endangered Chinook salmon as well. \"These are more productive areas for them, they’re more protected, they’re less prone to predators.\"\u003c/p>\n\u003cp>\u003cstrong>California Considers Ambitious Restoration Plans\u003c/strong>\u003c/p>\n\u003cp>California is using the Liberty Island project as a model for a proposal to restore 65,000 acres of Delta habitat. It's part of the Bay Delta Conservation Plan - a major overhaul of the Delta’s water infrastructure.\u003c/p>\n\u003cp>Leo Winternitz of the \u003ca href=\"http://www.nature.org/\">Nature Conservancy\u003c/a> says bringing back habitat for declining wildlife could make the state’s water supply more reliable. Restrictions under the Endangered Species Act have limited how much water can be pumped from the Delta in recent years.\u003c/p>\n\u003cp>There is one big problem with restoration: most of the islands in the Delta are below sea level.\u003c/p>\n\u003cp>\"Just south of here, some of the islands, they're in the 17 to 25 below sea level range. So if their levees broke, what you’d have is a large open body of water. You can’t create tidal marshes in those areas,\" says Winternitz.\u003c/p>\n\u003cp>That leaves only a few places where restoration is feasible. Winternitz says in those areas it’s crucial the state look to the past to create the same interconnected habitat that once was.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Governor Jerry Brown's administration is set to unveil the sweeping plan to restore the Delta later this year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Good and Not-So-Good News About California Salmon",
"title": "The Good and Not-So-Good News About California Salmon",
"headTitle": "California’s Deadlocked Delta | QUEST | KQED Science",
"content": "\u003cfigure id=\"attachment_37679\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/salmon-2/\" rel=\"attachment wp-att-37679\">\u003cimg class=\"size-full wp-image-37679\" title=\"Chinook salmon\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/SALMON.jpg\" alt=\"Chinook salmon\" width=\"640\" height=\"363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/05/SALMON.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/05/SALMON-400x227.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinook salmon, Feather River Hatchery, Oroville. Credit: Dan Brekke\u003c/figcaption>\u003c/figure>\n\u003cp>After years of dire tidings, the news this year about California's chinook salmon all sounds good.\u003c/p>\n\u003cp>Federal fisheries biologists have predicted big numbers of Sacramento River fall run chinook--the state's biggest, most commercially important salmon fishery--and the biggest population of Klamath River fall-run fish in memory. The California Salmon Council, a commercial fishermen's group, \u003ca href=\"http://latimesblogs.latimes.com/dailydish/2012/05/california-salmon-start-their-comeback.html\">forecasts a harvest\u003c/a> of 3 million pounds this year. That's triple last year's take and represents a comeback from the Great Salmon Crash of '08-'09, when the sudden collapse of the Sacramento fall run forced state and federal officials to shut down salmon fishing two years in a row. Salmon fishermen who barely hung on through the crash, along with those who sell them gear and supplies and process and market their catch, can look forward to something like a prosperous season.\u003c/p>\n\u003cp>And for the rest of us, the civilian salmon lovers? Victor Gonella, who heads the Golden Gate Salmon Association, \u003ca href=\"http://goldengatesalmonassociation.com/2012/03/08/ggsa-announcement-welcome-2012-salmon-season/\">promised in March\u003c/a> that \"consumers can look forward to some of the best food on earth--wild salmon, coming to a dinner plate near them soon.\"\u003c/p>\n\u003cp>Yes, that all sounds good. But here's the rest of the story.\u003c/p>\n\u003cfigure id=\"attachment_37714\" class=\"wp-caption alignright\" style=\"max-width: 287px\">\u003cimg class=\"size-thumbnail wp-image-37714\" title=\"Salmon2\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/Salmon21-287x169.jpg\" alt=\"\" width=\"287\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Feather River Hatchery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A declining catch\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let's start with that commercial harvest number. We won't really know until later this year how the season turns out, but that 3 million-pound catch is only impressive next to the recent string of disastrous salmon years. The forecast for this year is nearly one-third lower than the average yearly harvest for the decade before the crash. And \u003ca href=\"http://www.st.nmfs.noaa.gov/st1/commercial/landings/annual_landings.html\">National Marine Fisheries Service\u003c/a> data shows the catch has been slowly dwindling since 1950, with a more rapid decline starting in the late 1980s.\u003c/p>\n\u003cp>But nothing prepared fishing communities, scientists, or interested onlookers for the population crash that took place in 2008. Everyone would still like to know why it happened. Scientists have studied factors from water pollution to a big bridge project in the Carquinez Strait--did construction noise harm out-migrating juvenile salmon?--without identifying a single factor. The consensus is that circumstances ranging from poor ocean feeding conditions to water diversions from the Delta played a role.\u003c/p>\n\u003cp>But this is a mystery with an answer hiding in plain sight.\u003c/p>\n\u003cp>\u003cstrong>From abundance to scarcity\u003c/strong>\u003c/p>\n\u003cp>Once, salmon returned by the millions each year to the Bay, the Delta, and the rivers and streams in the Central Valley. Napa Valley pioneer George C. Yount recalled the region between San Pablo Bay and Sutter's Fort (in present-day Sacramento) as one where \"the Rivers were literally crouded [sic] with salmon.\" And there's plenty of pioneer testimony that echoes that description.\u003c/p>\n\u003cp>What changed? Just everything, starting with the Gold Rush, which brought forth fabulous wealth and wrought unimaginable environmental destruction to salmon streams. And then dams, cities, farms, and industry. In a word: Us.\u003c/p>\n\u003cfigure id=\"attachment_37728\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/salmon3/\" rel=\"attachment wp-att-37728\">\u003cimg class=\"size-full wp-image-37728\" title=\"SALMON3\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/SALMON3.jpg\" alt=\"\" width=\"280\" height=\"322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feather River Hatchery\u003c/figcaption>\u003c/figure>\n\u003cp>Even some efforts to preserve commercial chinook salmon populations may be hurting rather than helping the fish. When the Sacramento River fall-run chinook population collapsed a few years ago, it happened despite a long and aggressive effort to use hatcheries to replace spawning streams destroyed by dams, logging, and development.\u003c/p>\n\u003cp>But the heroic effort to improve on nature—even trucking baby hatchery fish downriver so they can avoid predators, polluted water, and Delta pumps—could be exacting a toll on the long-term fate of the run. Some biologists believe that the combination of habitat loss and hatchery production has essentially wiped out the last truly wild Sacramento Valley fall-run chinook. Worse, the surviving hatchery stock lacks the genetic variety of wild fish and could be more vulnerable to changes in ocean conditions or disease--and thus more prone to collapses like the crash of '08-'09.\u003c/p>\n\u003cp>\u003cstrong>The outlook\u003c/strong>\u003c/p>\n\u003cp>Is there anything hopeful about the salmon's story in California? There is. Over the past twenty years, government and resource managers have taken the first steps to restoring both water and habitat for chinook salmon. One of the most publicized actions—a limit on pumping from the Delta at certain times of year to protect threatened salmon and other species. That action was prompted by an environmental lawsuit, and it prompted a wave of lawsuits from farm and city water users south of the Delta. Outside of court, both the state and federal governments are working on plans that are supposed to restore the Delta and its species while delivering the water that farms and cities expect. Doing that will take a lot of money and determination.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The chinook can't help with the cash, but they may provide a lesson about persistence. As a species, they are the product of millions of years of evolution. The few wild fish still out there have been doing what they do, sometimes climbing thousands of vertical feet out of the Central Valley to their home streams, for a very long time. They are engineered to deal with disasters on their home streams and famine at sea. Given half a chance, they not only survive, but thrive. Fortunately or unfortunately for them, they now depend on us for that chance.\u003c/p>\n\n",
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"excerpt": "Given half a chance, salmon can not only survive, but thrive. Fortunately or unfortunately for them, they now depend on us for that chance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_37679\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/salmon-2/\" rel=\"attachment wp-att-37679\">\u003cimg class=\"size-full wp-image-37679\" title=\"Chinook salmon\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/SALMON.jpg\" alt=\"Chinook salmon\" width=\"640\" height=\"363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/05/SALMON.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/05/SALMON-400x227.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinook salmon, Feather River Hatchery, Oroville. Credit: Dan Brekke\u003c/figcaption>\u003c/figure>\n\u003cp>After years of dire tidings, the news this year about California's chinook salmon all sounds good.\u003c/p>\n\u003cp>Federal fisheries biologists have predicted big numbers of Sacramento River fall run chinook--the state's biggest, most commercially important salmon fishery--and the biggest population of Klamath River fall-run fish in memory. The California Salmon Council, a commercial fishermen's group, \u003ca href=\"http://latimesblogs.latimes.com/dailydish/2012/05/california-salmon-start-their-comeback.html\">forecasts a harvest\u003c/a> of 3 million pounds this year. That's triple last year's take and represents a comeback from the Great Salmon Crash of '08-'09, when the sudden collapse of the Sacramento fall run forced state and federal officials to shut down salmon fishing two years in a row. Salmon fishermen who barely hung on through the crash, along with those who sell them gear and supplies and process and market their catch, can look forward to something like a prosperous season.\u003c/p>\n\u003cp>And for the rest of us, the civilian salmon lovers? Victor Gonella, who heads the Golden Gate Salmon Association, \u003ca href=\"http://goldengatesalmonassociation.com/2012/03/08/ggsa-announcement-welcome-2012-salmon-season/\">promised in March\u003c/a> that \"consumers can look forward to some of the best food on earth--wild salmon, coming to a dinner plate near them soon.\"\u003c/p>\n\u003cp>Yes, that all sounds good. But here's the rest of the story.\u003c/p>\n\u003cfigure id=\"attachment_37714\" class=\"wp-caption alignright\" style=\"max-width: 287px\">\u003cimg class=\"size-thumbnail wp-image-37714\" title=\"Salmon2\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/Salmon21-287x169.jpg\" alt=\"\" width=\"287\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Feather River Hatchery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A declining catch\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let's start with that commercial harvest number. We won't really know until later this year how the season turns out, but that 3 million-pound catch is only impressive next to the recent string of disastrous salmon years. The forecast for this year is nearly one-third lower than the average yearly harvest for the decade before the crash. And \u003ca href=\"http://www.st.nmfs.noaa.gov/st1/commercial/landings/annual_landings.html\">National Marine Fisheries Service\u003c/a> data shows the catch has been slowly dwindling since 1950, with a more rapid decline starting in the late 1980s.\u003c/p>\n\u003cp>But nothing prepared fishing communities, scientists, or interested onlookers for the population crash that took place in 2008. Everyone would still like to know why it happened. Scientists have studied factors from water pollution to a big bridge project in the Carquinez Strait--did construction noise harm out-migrating juvenile salmon?--without identifying a single factor. The consensus is that circumstances ranging from poor ocean feeding conditions to water diversions from the Delta played a role.\u003c/p>\n\u003cp>But this is a mystery with an answer hiding in plain sight.\u003c/p>\n\u003cp>\u003cstrong>From abundance to scarcity\u003c/strong>\u003c/p>\n\u003cp>Once, salmon returned by the millions each year to the Bay, the Delta, and the rivers and streams in the Central Valley. Napa Valley pioneer George C. Yount recalled the region between San Pablo Bay and Sutter's Fort (in present-day Sacramento) as one where \"the Rivers were literally crouded [sic] with salmon.\" And there's plenty of pioneer testimony that echoes that description.\u003c/p>\n\u003cp>What changed? Just everything, starting with the Gold Rush, which brought forth fabulous wealth and wrought unimaginable environmental destruction to salmon streams. And then dams, cities, farms, and industry. In a word: Us.\u003c/p>\n\u003cfigure id=\"attachment_37728\" class=\"wp-caption alignleft\" style=\"max-width: 280px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/salmon3/\" rel=\"attachment wp-att-37728\">\u003cimg class=\"size-full wp-image-37728\" title=\"SALMON3\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/05/SALMON3.jpg\" alt=\"\" width=\"280\" height=\"322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feather River Hatchery\u003c/figcaption>\u003c/figure>\n\u003cp>Even some efforts to preserve commercial chinook salmon populations may be hurting rather than helping the fish. When the Sacramento River fall-run chinook population collapsed a few years ago, it happened despite a long and aggressive effort to use hatcheries to replace spawning streams destroyed by dams, logging, and development.\u003c/p>\n\u003cp>But the heroic effort to improve on nature—even trucking baby hatchery fish downriver so they can avoid predators, polluted water, and Delta pumps—could be exacting a toll on the long-term fate of the run. Some biologists believe that the combination of habitat loss and hatchery production has essentially wiped out the last truly wild Sacramento Valley fall-run chinook. Worse, the surviving hatchery stock lacks the genetic variety of wild fish and could be more vulnerable to changes in ocean conditions or disease--and thus more prone to collapses like the crash of '08-'09.\u003c/p>\n\u003cp>\u003cstrong>The outlook\u003c/strong>\u003c/p>\n\u003cp>Is there anything hopeful about the salmon's story in California? There is. Over the past twenty years, government and resource managers have taken the first steps to restoring both water and habitat for chinook salmon. One of the most publicized actions—a limit on pumping from the Delta at certain times of year to protect threatened salmon and other species. That action was prompted by an environmental lawsuit, and it prompted a wave of lawsuits from farm and city water users south of the Delta. Outside of court, both the state and federal governments are working on plans that are supposed to restore the Delta and its species while delivering the water that farms and cities expect. Doing that will take a lot of money and determination.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The chinook can't help with the cash, but they may provide a lesson about persistence. As a species, they are the product of millions of years of evolution. The few wild fish still out there have been doing what they do, sometimes climbing thousands of vertical feet out of the Central Valley to their home streams, for a very long time. They are engineered to deal with disasters on their home streams and famine at sea. Given half a chance, they not only survive, but thrive. Fortunately or unfortunately for them, they now depend on us for that chance.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Edible Insects: Finger Lickin' Grub",
"title": "Edible Insects: Finger Lickin' Grub",
"headTitle": "QUEST | KQED Science",
"content": "\u003cp>\"Insects do not taste like chicken,\" said Daniella Martin, a charismatic advocate of eating low, make that \u003cem>really\u003c/em> low, on the food chain. Through public lectures, cooking demonstrations and her \u003ca href=\"http://girlmeetsbug.com\">Girl Meets Bug web site\u003c/a>, Martin preaches the gospel of why, in her opinion, more people should munch on mealworms, crunch a cricket or feast on plump bee larvae.\u003c/p>\n\u003cfigure id=\"attachment_29063\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_larvae_waterbug_L1100287.jpg\">\u003cimg class=\"size-thumbnail wp-image-29063\" title=\"Plate_larvae_waterbug_L1100287\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_larvae_waterbug_L1100287-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate full of edible insects, including bee larvae, grasshoppers and a waterbug native to Thailand.Image courtesy of Sevda Eris/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>Still, it's a hard sell to convince even intrepid foodies to incorporate edible insects into the culinary rotation. While making this story, Daniella shared with me and the camera crew a dish consisting of fileted strips of Thai waterbug atop cucumber slices. She described this exotic insect's flavor as \"this complex kind of a Jolly Rancher soaked in banana peel perfume with a hint of melon and green apple and anchovy.\"\u003c/p>\n\u003cp>I can't concur with this florid description of an insect with a face only a mother could love as I missed the opportunity to sample this particular dish. Still, the description offered an opportunity for Daniella to share with me a few of the interesting flavors and textures which recur among the roughly 1700 insects which are thought to be edible. At the time of our filming in late November, Daniella had eaten between 20 to 25 different kinds of edible insects, making her as good of an authority as any I'd encounter within the flavor \"galaxy\", as she put it, of this unusual cuisine.\u003c/p>\n\u003cp>\"Crickets and things that hop, for instance, grasshoppers – they all have a bit of a nutty flavor,\" she said, adding that \"larvae, for instance, often taste rich and buttery...sort of bacon-y. And then some of the smaller ones taste a little bit like mushrooms.\"\u003c/p>\n\u003cfigure id=\"attachment_29067\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Interviewing_Daniella_L1100280.jpg\">\u003cimg class=\"size-thumbnail wp-image-29067\" title=\"Interviewing_Daniella_L1100280\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Interviewing_Daniella_L1100280-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq interviews Daniella Martin about her enthusiasm for entomophagy, the practice of eating insects.Image courtesy of Sevda Eris/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>While making this story, I also had the opportunity to meet Norm Gershenz, the gracious and passionate Executive Director of \u003ca href=\"http://savenature.org\">SaveNature\u003c/a>, an NGO dedicated to environmental education and the conservation of diverse habitats around the world, from Namibia to Palau. We filmed with Daniella Martin in his Insect Discovery Lab where the two of them talked about various insects, some of which were edible and some were not, such as the eastern lubber grasshopper. Its bright coloration serves as a warning to would-be predators that it sequesters nasty chemicals, making it an unappetizing meal. Green-colored grasshoppers, on the other hand, are safe to eat, as are mealworms which are the juvenile stage of darkling beetles. The beetles, on the other hand, do not make a tasty morsel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All my interview subjects were quick to point out that our cultural aversion to the consumption of insects is unusual since 80% of the world's population regularly dines on a smorgasbord of edible bugs. In Mexico, for example, not only were insects eaten among Olmec and Maya civilizations well before the arrival of Spanish conquistadors, to this day, many regions abound with their own particular insect specialties.\u003c/p>\n\u003cfigure id=\"attachment_29065\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_waterbug_L1100323.jpg\">\u003cimg class=\"size-thumbnail wp-image-29065\" title=\"Plate_waterbug_L1100323\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_waterbug_L1100323-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This waterbug, which is native to Thailnad, was prepared by entomophagy advocate and educator Daniella Martin.Image courtesy of Sevda Eris/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>Monica Martinez, an artist and chef who launched in 2011 the nation's first edible insect food cart, \u003ca href=\"http://donbugito.com\">Don Bugito\u003c/a>, hails from Mexico and is familiar with some of these regional offerings. In Oaxaca, for example, \u003cem>chapulines\u003c/em>, which are roasted grasshoppers seasoned with chile and lime, can readily be found in street markets.\u003c/p>\n\u003cfigure id=\"attachment_34994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/04/4_Don-Bugito.jpg\">\u003cimg class=\"size-thumbnail wp-image-34994\" title=\"4_Don Bugito\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/04/4_Don-Bugito-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Martinez at the premiere of her edible insect food cart, Don Bugito, at the San Francisco Street Food Festival in August 2011. Image courtesy of Monica Martinez.\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicacy, \u003cem>escamoles\u003c/em>, which hails from the central Mexican state of Hidalgo, are the eggs of an ant from the genus Liometopum that burrows into the roots of agave and maguey plants. Also found in Hidalgo is the white agave worm which Monica said is prepared by toasting and pan frying this \"very juicy\" worm and then serving them in tacos.\u003c/p>\n\u003cfigure id=\"attachment_32330\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/601B_Insects_EOdabachian_escamoles2.jpg\">\u003cimg class=\"size-thumbnail wp-image-32330\" title=\"601B_Insects_EOdabachian_escamoles2\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/601B_Insects_EOdabachian_escamoles2-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Escamoles appetizer served at a restaurant in Mexico City. Image courtesy of Eddie Odabachian.\u003c/figcaption>\u003c/figure>\n\u003cp>Given the taxonomic similarity between gourmet crustaceans such as shrimp and lobsters and their arthropod cousins, the insects, it is interesting that in the West we turn our nose up at and our shoe often stomping down upon insects.\u003c/p>\n\u003cp>Brian Fisher, Curator of Entomology at the \u003ca href=\"http://calacademy.org\">California Academy of Sciences\u003c/a>, regularly visits Madagascar where the population regularly dines on 15 different varieties of insects, including locusts the size of a hot dog. He shared with me an interesting bit of trivia: a former queen of Madagascar had not one but two chefs specializing in insect cuisine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Imagine if Michele Obama had two cooks specialize in insects. Would that change the perspective on insects in our society?\", he mused. Maybe, although it would probably take much more than the edible seal of approval from the First Lady to get people to throw a few locusts on the grill at the next fourth of July barbecue.\u003c/p>\n\n",
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"excerpt": "\"Insects do not taste like chicken,\" said Daniella Martin, a charismatic advocate of eating low - make that really low - on the food chain. Through public lectures, cooking demonstrations and her 'Girl Meets Bug' website, Martin preaches the gospel of why, in her opinion, more people should munch on mealworms, crunch a cricket or feast on plump bee larvae. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Insects do not taste like chicken,\" said Daniella Martin, a charismatic advocate of eating low, make that \u003cem>really\u003c/em> low, on the food chain. Through public lectures, cooking demonstrations and her \u003ca href=\"http://girlmeetsbug.com\">Girl Meets Bug web site\u003c/a>, Martin preaches the gospel of why, in her opinion, more people should munch on mealworms, crunch a cricket or feast on plump bee larvae.\u003c/p>\n\u003cfigure id=\"attachment_29063\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_larvae_waterbug_L1100287.jpg\">\u003cimg class=\"size-thumbnail wp-image-29063\" title=\"Plate_larvae_waterbug_L1100287\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_larvae_waterbug_L1100287-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate full of edible insects, including bee larvae, grasshoppers and a waterbug native to Thailand.Image courtesy of Sevda Eris/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>Still, it's a hard sell to convince even intrepid foodies to incorporate edible insects into the culinary rotation. While making this story, Daniella shared with me and the camera crew a dish consisting of fileted strips of Thai waterbug atop cucumber slices. She described this exotic insect's flavor as \"this complex kind of a Jolly Rancher soaked in banana peel perfume with a hint of melon and green apple and anchovy.\"\u003c/p>\n\u003cp>I can't concur with this florid description of an insect with a face only a mother could love as I missed the opportunity to sample this particular dish. Still, the description offered an opportunity for Daniella to share with me a few of the interesting flavors and textures which recur among the roughly 1700 insects which are thought to be edible. At the time of our filming in late November, Daniella had eaten between 20 to 25 different kinds of edible insects, making her as good of an authority as any I'd encounter within the flavor \"galaxy\", as she put it, of this unusual cuisine.\u003c/p>\n\u003cp>\"Crickets and things that hop, for instance, grasshoppers – they all have a bit of a nutty flavor,\" she said, adding that \"larvae, for instance, often taste rich and buttery...sort of bacon-y. And then some of the smaller ones taste a little bit like mushrooms.\"\u003c/p>\n\u003cfigure id=\"attachment_29067\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Interviewing_Daniella_L1100280.jpg\">\u003cimg class=\"size-thumbnail wp-image-29067\" title=\"Interviewing_Daniella_L1100280\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Interviewing_Daniella_L1100280-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq interviews Daniella Martin about her enthusiasm for entomophagy, the practice of eating insects.Image courtesy of Sevda Eris/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>While making this story, I also had the opportunity to meet Norm Gershenz, the gracious and passionate Executive Director of \u003ca href=\"http://savenature.org\">SaveNature\u003c/a>, an NGO dedicated to environmental education and the conservation of diverse habitats around the world, from Namibia to Palau. We filmed with Daniella Martin in his Insect Discovery Lab where the two of them talked about various insects, some of which were edible and some were not, such as the eastern lubber grasshopper. Its bright coloration serves as a warning to would-be predators that it sequesters nasty chemicals, making it an unappetizing meal. Green-colored grasshoppers, on the other hand, are safe to eat, as are mealworms which are the juvenile stage of darkling beetles. The beetles, on the other hand, do not make a tasty morsel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All my interview subjects were quick to point out that our cultural aversion to the consumption of insects is unusual since 80% of the world's population regularly dines on a smorgasbord of edible bugs. In Mexico, for example, not only were insects eaten among Olmec and Maya civilizations well before the arrival of Spanish conquistadors, to this day, many regions abound with their own particular insect specialties.\u003c/p>\n\u003cfigure id=\"attachment_29065\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_waterbug_L1100323.jpg\">\u003cimg class=\"size-thumbnail wp-image-29065\" title=\"Plate_waterbug_L1100323\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/01/Plate_waterbug_L1100323-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This waterbug, which is native to Thailnad, was prepared by entomophagy advocate and educator Daniella Martin.Image courtesy of Sevda Eris/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>Monica Martinez, an artist and chef who launched in 2011 the nation's first edible insect food cart, \u003ca href=\"http://donbugito.com\">Don Bugito\u003c/a>, hails from Mexico and is familiar with some of these regional offerings. In Oaxaca, for example, \u003cem>chapulines\u003c/em>, which are roasted grasshoppers seasoned with chile and lime, can readily be found in street markets.\u003c/p>\n\u003cfigure id=\"attachment_34994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/04/4_Don-Bugito.jpg\">\u003cimg class=\"size-thumbnail wp-image-34994\" title=\"4_Don Bugito\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/04/4_Don-Bugito-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Martinez at the premiere of her edible insect food cart, Don Bugito, at the San Francisco Street Food Festival in August 2011. Image courtesy of Monica Martinez.\u003c/figcaption>\u003c/figure>\n\u003cp>Another delicacy, \u003cem>escamoles\u003c/em>, which hails from the central Mexican state of Hidalgo, are the eggs of an ant from the genus Liometopum that burrows into the roots of agave and maguey plants. Also found in Hidalgo is the white agave worm which Monica said is prepared by toasting and pan frying this \"very juicy\" worm and then serving them in tacos.\u003c/p>\n\u003cfigure id=\"attachment_32330\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/601B_Insects_EOdabachian_escamoles2.jpg\">\u003cimg class=\"size-thumbnail wp-image-32330\" title=\"601B_Insects_EOdabachian_escamoles2\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/601B_Insects_EOdabachian_escamoles2-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Escamoles appetizer served at a restaurant in Mexico City. Image courtesy of Eddie Odabachian.\u003c/figcaption>\u003c/figure>\n\u003cp>Given the taxonomic similarity between gourmet crustaceans such as shrimp and lobsters and their arthropod cousins, the insects, it is interesting that in the West we turn our nose up at and our shoe often stomping down upon insects.\u003c/p>\n\u003cp>Brian Fisher, Curator of Entomology at the \u003ca href=\"http://calacademy.org\">California Academy of Sciences\u003c/a>, regularly visits Madagascar where the population regularly dines on 15 different varieties of insects, including locusts the size of a hot dog. He shared with me an interesting bit of trivia: a former queen of Madagascar had not one but two chefs specializing in insect cuisine.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Imagine if Michele Obama had two cooks specialize in insects. Would that change the perspective on insects in our society?\", he mused. Maybe, although it would probably take much more than the edible seal of approval from the First Lady to get people to throw a few locusts on the grill at the next fourth of July barbecue.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Flavor By the Numbers",
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"content": "\u003cp>It’s practically impossible to brew the same cup of coffee each day. New technology to analyze and automate coffee brewing helps anyone bring reproducibility to his or her morning coffee routine.\u003c/p>\n\u003cp>The perfect cup of coffee can be quantified in terms of its strength, also called total dissolved solids, and the percent of flavors extracted from the beans during brewing. Let’s get technical about the numbers.\u003c/p>\n\u003cp>Back in the 1960s, Ernest E. Lockhart, a researcher at the Massachusetts Institute of Technology, made pots of coffee with varying strengths and degrees of extraction. Then he asked people which brew they preferred. From that survey, and another follow-up by the Specialty Coffee Association of America, numerical standards emerged to describe the perfect cup of coffee: a brew with 1.15-1.35% dissolved solids and 18-22% of the possible flavors extracted.\u003c/p>\n\u003cp>You can measure these numbers for your coffee at home. A handheld device called a \u003ca href=\"http://store.vstapps.com/products/vst-coffee-espresso-refractometer\">refractometer\u003c/a> shines light through a droplet of coffee, measuring how much the light waves bend as they travel through the liquid. The amount of dissolved solids in the coffee – including sugars, acids, and flavors from the coffee as well as the minerals in the water -- affect how much the light bends, and thus the reading on the device.\u003c/p>\n\u003cfigure id=\"attachment_33368\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/04/04/coffee-flavor-by-the-numbers/refractometer/\" rel=\"attachment wp-att-33368\">\u003cimg class=\"size-thumbnail wp-image-33368\" title=\"refractometer\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/refractometer-379x253.jpg\" alt=\"coffee refractometer\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Refractometers for measuring dissolved solids in coffee and espresso. Image credit: Flickr/ \u003ca href=\"http://www.flickr.com/photos/coffeegeek/4371881460/\" target=\"_blank\">Coffee Geek\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Enter that percentage of dissolved solids from the refractometer, as well as the weight of water and beans you used, into an iPhone app called \u003ca href=\"http://vstapps.com/mojotogo/\">MoJoToGo\u003c/a> to calculate the extraction percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In an \u003ca href=\"http://gizmodo.com/5642561/seeking-mojo-chasing-the-perfect-cup-of-coffee-through-science\">article for Gizmodo\u003c/a>, Matt Buchanan describes his quest to brew a cup of coffee with the extraction percentage sweet spot of 19%:\u003c/p>\n\u003cp>\u003cem>\"I tear through a $16.50 one-pound bag of coffee in about three days, making coffee over and over again, seeking the mythical number 19. I use a version of the French Press technique from Everything But Espresso. Start the kettle. Weigh the beans. Grind the beans. Wait for the water to reach 206 degrees. Pour 400g of the heated water onto the grounds. Start the timer. Pat the coffee bloom. Dunk the coffee bloom. Wait 4-5 minutes. Plunge. Pour. Check result in MoJoToGo. Curse.\u003c/em>\u003c/p>\n\u003cp>The most frustrating part isn't the resulting Ahab-like hunt for the ever-elusive 19 percent. It's the revelation of how imprecise my methods are. The 18.3 percent cup that sends me into a delirious orbit before I even taste it is quickly followed by one that measures 16 percent (and tastes like it). I'm all over the map. It drives me insane. And to Amazon, to buy more precise equipment.\"\u003c/p>\n\u003cp>Brewing the perfect cup of coffee by hand is messy, imprecise and frustrating. And again technology comes to the rescue. The \u003ca href=\"http://www.bunnathome.com/products/trifecta\">Trifecta MB\u003c/a>, a new machine made by Bunn, brings reproducibility to coffee brewing, one cup at a time.\u003c/p>\n\u003cp>It’s the home version of a commercial machine with 10 programmable functions, including water temperature, brew time and the amount of stirring with air bubbles, to precisely control brew conditions to highlight the best flavors in the beans.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/W088M9RVlkU\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://portolacoffeelab.com/\">Portola Coffee Lab\u003c/a> in Costa Mesa, CA has several Trifectas in the shop. Owner Jeff Duggan writes on the \u003ca href=\"http://portolacoffeelab.wordpress.com\">shop blog\u003c/a> that he typically spends hours developing a unique brewing program for a new coffee.\u003c/p>\n\u003cp>\"This machine has become the clearest example of our brewing standards,\" he \u003ca href=\"http://portolacoffeelab.wordpress.com/2011/10/19/there-is-a-reason-for-everything-part-4/\">writes\u003c/a>. “It uses technology to put us more in touch with coffee rather than neuter it and make it into a new version of a vending machine.”\u003c/p>\n\u003cp>Armed with Portola’s program, a bag of their beans and your own Trifecta, you could brew coffee at home that tastes just like what they brew in the shop. Some roasters post \u003ca href=\"http://www.trifectaexperience.com/ShareRecipes.aspx\">their optimized programs\u003c/a> on Trifecta's website so anyone can brew a tasty batch of their coffee.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Technology advances the artistry of coffee, for what really matters is \u003cem>taste\u003c/em>. Gadgets, apps and machines help coffee connoisseurs find conditions that brew the best coffee according to their tastebuds, whatever that extraction percentage or brew time may be.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s practically impossible to brew the same cup of coffee each day. New technology to analyze and automate coffee brewing helps anyone bring reproducibility to his or her morning coffee routine.\u003c/p>\n\u003cp>The perfect cup of coffee can be quantified in terms of its strength, also called total dissolved solids, and the percent of flavors extracted from the beans during brewing. Let’s get technical about the numbers.\u003c/p>\n\u003cp>Back in the 1960s, Ernest E. Lockhart, a researcher at the Massachusetts Institute of Technology, made pots of coffee with varying strengths and degrees of extraction. Then he asked people which brew they preferred. From that survey, and another follow-up by the Specialty Coffee Association of America, numerical standards emerged to describe the perfect cup of coffee: a brew with 1.15-1.35% dissolved solids and 18-22% of the possible flavors extracted.\u003c/p>\n\u003cp>You can measure these numbers for your coffee at home. A handheld device called a \u003ca href=\"http://store.vstapps.com/products/vst-coffee-espresso-refractometer\">refractometer\u003c/a> shines light through a droplet of coffee, measuring how much the light waves bend as they travel through the liquid. The amount of dissolved solids in the coffee – including sugars, acids, and flavors from the coffee as well as the minerals in the water -- affect how much the light bends, and thus the reading on the device.\u003c/p>\n\u003cfigure id=\"attachment_33368\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/04/04/coffee-flavor-by-the-numbers/refractometer/\" rel=\"attachment wp-att-33368\">\u003cimg class=\"size-thumbnail wp-image-33368\" title=\"refractometer\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/refractometer-379x253.jpg\" alt=\"coffee refractometer\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Refractometers for measuring dissolved solids in coffee and espresso. Image credit: Flickr/ \u003ca href=\"http://www.flickr.com/photos/coffeegeek/4371881460/\" target=\"_blank\">Coffee Geek\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Enter that percentage of dissolved solids from the refractometer, as well as the weight of water and beans you used, into an iPhone app called \u003ca href=\"http://vstapps.com/mojotogo/\">MoJoToGo\u003c/a> to calculate the extraction percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In an \u003ca href=\"http://gizmodo.com/5642561/seeking-mojo-chasing-the-perfect-cup-of-coffee-through-science\">article for Gizmodo\u003c/a>, Matt Buchanan describes his quest to brew a cup of coffee with the extraction percentage sweet spot of 19%:\u003c/p>\n\u003cp>\u003cem>\"I tear through a $16.50 one-pound bag of coffee in about three days, making coffee over and over again, seeking the mythical number 19. I use a version of the French Press technique from Everything But Espresso. Start the kettle. Weigh the beans. Grind the beans. Wait for the water to reach 206 degrees. Pour 400g of the heated water onto the grounds. Start the timer. Pat the coffee bloom. Dunk the coffee bloom. Wait 4-5 minutes. Plunge. Pour. Check result in MoJoToGo. Curse.\u003c/em>\u003c/p>\n\u003cp>The most frustrating part isn't the resulting Ahab-like hunt for the ever-elusive 19 percent. It's the revelation of how imprecise my methods are. The 18.3 percent cup that sends me into a delirious orbit before I even taste it is quickly followed by one that measures 16 percent (and tastes like it). I'm all over the map. It drives me insane. And to Amazon, to buy more precise equipment.\"\u003c/p>\n\u003cp>Brewing the perfect cup of coffee by hand is messy, imprecise and frustrating. And again technology comes to the rescue. The \u003ca href=\"http://www.bunnathome.com/products/trifecta\">Trifecta MB\u003c/a>, a new machine made by Bunn, brings reproducibility to coffee brewing, one cup at a time.\u003c/p>\n\u003cp>It’s the home version of a commercial machine with 10 programmable functions, including water temperature, brew time and the amount of stirring with air bubbles, to precisely control brew conditions to highlight the best flavors in the beans.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/W088M9RVlkU\" frameborder=\"0\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://portolacoffeelab.com/\">Portola Coffee Lab\u003c/a> in Costa Mesa, CA has several Trifectas in the shop. Owner Jeff Duggan writes on the \u003ca href=\"http://portolacoffeelab.wordpress.com\">shop blog\u003c/a> that he typically spends hours developing a unique brewing program for a new coffee.\u003c/p>\n\u003cp>\"This machine has become the clearest example of our brewing standards,\" he \u003ca href=\"http://portolacoffeelab.wordpress.com/2011/10/19/there-is-a-reason-for-everything-part-4/\">writes\u003c/a>. “It uses technology to put us more in touch with coffee rather than neuter it and make it into a new version of a vending machine.”\u003c/p>\n\u003cp>Armed with Portola’s program, a bag of their beans and your own Trifecta, you could brew coffee at home that tastes just like what they brew in the shop. Some roasters post \u003ca href=\"http://www.trifectaexperience.com/ShareRecipes.aspx\">their optimized programs\u003c/a> on Trifecta's website so anyone can brew a tasty batch of their coffee.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Technology advances the artistry of coffee, for what really matters is \u003cem>taste\u003c/em>. Gadgets, apps and machines help coffee connoisseurs find conditions that brew the best coffee according to their tastebuds, whatever that extraction percentage or brew time may be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Salmon are Back! (But Why?) ",
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"content": "\u003cp>http://www.kqed.org/.stream/anon/radio/quest/2012/03/2012-03-26-quest.mp3\u003c/p>\n\u003cfigure id=\"attachment_33824\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Salmon_FandW_scaled.jpg\">\u003cimg class=\"size-thumbnail wp-image-33824\" title=\"Salmon_FandW_scaled\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Salmon_FandW_scaled-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinook salmon on the Lower Tuolumne River in California's Central Valley. Photo courtesy of the US Fish and Wildlife Service\u003c/figcaption>\u003c/figure>\n\u003cp>At Fisherman's Wharf, in San Francisco, what brings in the crowds are crabs. There's the Crab House. Crab Station. Crab Shack.\u003c/p>\n\u003cp>Larry \"Duck\" Collins is president of the San Francisco Crab Boat Owners Association, based at the wharf. But even though he makes his living, or part of it, fishing crab, that's not because he likes doing it.\u003c/p>\n\u003cp>\"Salmon fishing’s fun,\" says Collins. \"Crabbing’s not.\"\u003c/p>\n\u003cp>Crabbing, he says, is like factory work. Pull up the traps, empty them out, drop them back down. Salmon? Now that's real fishing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We use single, barbless hooks, catch them one at a time,\" he says. \"It’s pretty exciting when you get a 40-pound salmon on the end of a piece of 90-pound mono and you haul it in, gaff off the head. It’s a lot of fun.\"\u003c/p>\n\u003cp>This year, Collins is poised to do more salmon fishing than he’s done in years.\u003c/p>\n\u003cp>Biologists say more than 800,000 Sacramento chinook are off the coast right now. It’s the biggest number they've seen since 2005.\u003c/p>\n\u003cp>As a result, the Pacific Fishery Management Council, which \u003ca href=\"http://www.pcouncil.org/salmon/background/\">sets guidelines\u003c/a> for commercial and sport fisheries, announced earlier this month that it’s considering \u003ca href=\"http://www.pcouncil.org/salmon/current-season-management/#adopted\">three options\u003c/a> for a 2012 salmon season, all of which would give anglers a chance to catch more fish than they have in years. The final decision will be announced in early April.\u003c/p>\n\u003cp>\u003cstrong>A much-needed reprieve \u003c/strong>\u003c/p>\n\u003cp>The last few years have been brutal for commercial fishermen. Salmon is a $1.2 billion business in California, but habitat loss, water diversions, and pollution have taken their toll. Salmon populations dropped so low that no fishing was allowed in 2008 and 2009. For the last couple of years, salmon fishermen were allowed back onto the ocean for limited seasons.\u003c/p>\n\u003cp>Salmon, says Collins, are why people get into this business in the first place. When the industry collapsed, his friends started leaving, taking what he refers to as “land jobs.”\u003c/p>\n\u003cp>\"When I started fishing there were 5,000 salmon boats” he says. \"Last year, I'd say, 400 or 500 boats fished. So we're at ten percent of where we used to be as an industry here.\"\u003c/p>\n\u003cp>\u003cstrong>Great news, but will it last?\u003c/strong>\u003c/p>\n\u003cp>Given the big 2012 projections, it would seem that nature is on the mend, right? Well, not if you ask Jacob Katz, who studies salmon biology at UC Davis.\u003c/p>\n\u003cp>\"Sometimes if you put all your fish in one basket,\" he says, \"they all hatch.\"\u003c/p>\n\u003cp>Katz means this almost literally. He says one big reason there are so many returning salmon is that we humans have been producing tens of millions of the baby fish in breeding facilities called hatcheries. These aren’t GMO fish or farmed fish. They swim out to sea, grow in the ocean, return to spawn and are sold as wild salmon.\u003c/p>\n\u003cp>California's salmon hatcheries date back more than a hundred years and actually began as an attempt to transplant chinook to East Coast streams to save declining fisheries there (it didn't work). Later, dams on rivers up and down the Central Valley made it impossible for chinook to get to their spawning grounds, and the hatcheries were put to work maintaining native salmon runs. Adult salmon were artificially spawned, then young salmon were raised in tanks and released into rivers below the dams so they could migrate safely to the ocean.\u003c/p>\n\u003cp>\"It was improving on the inefficiencies of nature,\" says Katz. \"Look, we can do this in a bucket!\"\u003c/p>\n\u003cp>But over time, researchers started noticing something else: In some parts of the state, hatchery fish had nearly replaced the native fish. A \u003ca href=\"http://news.ucsc.edu/2012/02/hatchery-salmon.html\">study\u003c/a> released earlier this year found that only ten percent of the fall-run chinook salmon spawning in California's Mokelumne River had spawned naturally.\u003c/p>\n\u003cp>\"The native salmon problem hasn’t been solved,\" says Katz. \"It’s just been papered over.\"\u003c/p>\n\u003cp>\"The fact that you can sometimes make a lot of fish in a bucket has masked the fact that we've almost completely driven our wild fish to extinction,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Why the Boom and Bust?\u003c/strong>\u003c/p>\n\u003cp>The question you should be asking now is this: If hatcheries have been around for a century, why are we seeing this sudden influx of fish?\u003c/p>\n\u003cp>The short answer is: No one knows. It could have to do with good ocean conditions, or the fact that there was more rain in 2011, and a decrease in water diversions.\u003c/p>\n\u003cp>But some biologists, including Katz, say the influx has everything to do with the hatchery system. Because they're produced from a smaller stock, hatchery fish lack genetic diversity. They can’t adapt quickly.\u003c/p>\n\u003cp>So, when ocean conditions are good – with cooler temperatures and good upwelling, like last year -- the fish thrive. But the pendulum can easily swing the other way.\u003c/p>\n\u003cp>Which brings us back to Larry Collins.\u003c/p>\n\u003cp>I ask Collins whether, if the salmon disappear again, he too could be forced to take a land job. He looks at me like I've just sprouted fins. He's been fishing for 29 years. There’s no going back.\u003c/p>\n\u003cp>“When we leave the dock and go out there it’s a straight deal,” he says. “You fill your boat up, you get paid. There’s no boss. It’s a freedom thing that you get used to pretty quick when you start doing it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Salmon season is expected to start in April and wrap up around October or November.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>http://www.kqed.org/.stream/anon/radio/quest/2012/03/2012-03-26-quest.mp3\u003c/p>\n\u003cfigure id=\"attachment_33824\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Salmon_FandW_scaled.jpg\">\u003cimg class=\"size-thumbnail wp-image-33824\" title=\"Salmon_FandW_scaled\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Salmon_FandW_scaled-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinook salmon on the Lower Tuolumne River in California's Central Valley. Photo courtesy of the US Fish and Wildlife Service\u003c/figcaption>\u003c/figure>\n\u003cp>At Fisherman's Wharf, in San Francisco, what brings in the crowds are crabs. There's the Crab House. Crab Station. Crab Shack.\u003c/p>\n\u003cp>Larry \"Duck\" Collins is president of the San Francisco Crab Boat Owners Association, based at the wharf. But even though he makes his living, or part of it, fishing crab, that's not because he likes doing it.\u003c/p>\n\u003cp>\"Salmon fishing’s fun,\" says Collins. \"Crabbing’s not.\"\u003c/p>\n\u003cp>Crabbing, he says, is like factory work. Pull up the traps, empty them out, drop them back down. Salmon? Now that's real fishing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We use single, barbless hooks, catch them one at a time,\" he says. \"It’s pretty exciting when you get a 40-pound salmon on the end of a piece of 90-pound mono and you haul it in, gaff off the head. It’s a lot of fun.\"\u003c/p>\n\u003cp>This year, Collins is poised to do more salmon fishing than he’s done in years.\u003c/p>\n\u003cp>Biologists say more than 800,000 Sacramento chinook are off the coast right now. It’s the biggest number they've seen since 2005.\u003c/p>\n\u003cp>As a result, the Pacific Fishery Management Council, which \u003ca href=\"http://www.pcouncil.org/salmon/background/\">sets guidelines\u003c/a> for commercial and sport fisheries, announced earlier this month that it’s considering \u003ca href=\"http://www.pcouncil.org/salmon/current-season-management/#adopted\">three options\u003c/a> for a 2012 salmon season, all of which would give anglers a chance to catch more fish than they have in years. The final decision will be announced in early April.\u003c/p>\n\u003cp>\u003cstrong>A much-needed reprieve \u003c/strong>\u003c/p>\n\u003cp>The last few years have been brutal for commercial fishermen. Salmon is a $1.2 billion business in California, but habitat loss, water diversions, and pollution have taken their toll. Salmon populations dropped so low that no fishing was allowed in 2008 and 2009. For the last couple of years, salmon fishermen were allowed back onto the ocean for limited seasons.\u003c/p>\n\u003cp>Salmon, says Collins, are why people get into this business in the first place. When the industry collapsed, his friends started leaving, taking what he refers to as “land jobs.”\u003c/p>\n\u003cp>\"When I started fishing there were 5,000 salmon boats” he says. \"Last year, I'd say, 400 or 500 boats fished. So we're at ten percent of where we used to be as an industry here.\"\u003c/p>\n\u003cp>\u003cstrong>Great news, but will it last?\u003c/strong>\u003c/p>\n\u003cp>Given the big 2012 projections, it would seem that nature is on the mend, right? Well, not if you ask Jacob Katz, who studies salmon biology at UC Davis.\u003c/p>\n\u003cp>\"Sometimes if you put all your fish in one basket,\" he says, \"they all hatch.\"\u003c/p>\n\u003cp>Katz means this almost literally. He says one big reason there are so many returning salmon is that we humans have been producing tens of millions of the baby fish in breeding facilities called hatcheries. These aren’t GMO fish or farmed fish. They swim out to sea, grow in the ocean, return to spawn and are sold as wild salmon.\u003c/p>\n\u003cp>California's salmon hatcheries date back more than a hundred years and actually began as an attempt to transplant chinook to East Coast streams to save declining fisheries there (it didn't work). Later, dams on rivers up and down the Central Valley made it impossible for chinook to get to their spawning grounds, and the hatcheries were put to work maintaining native salmon runs. Adult salmon were artificially spawned, then young salmon were raised in tanks and released into rivers below the dams so they could migrate safely to the ocean.\u003c/p>\n\u003cp>\"It was improving on the inefficiencies of nature,\" says Katz. \"Look, we can do this in a bucket!\"\u003c/p>\n\u003cp>But over time, researchers started noticing something else: In some parts of the state, hatchery fish had nearly replaced the native fish. A \u003ca href=\"http://news.ucsc.edu/2012/02/hatchery-salmon.html\">study\u003c/a> released earlier this year found that only ten percent of the fall-run chinook salmon spawning in California's Mokelumne River had spawned naturally.\u003c/p>\n\u003cp>\"The native salmon problem hasn’t been solved,\" says Katz. \"It’s just been papered over.\"\u003c/p>\n\u003cp>\"The fact that you can sometimes make a lot of fish in a bucket has masked the fact that we've almost completely driven our wild fish to extinction,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Why the Boom and Bust?\u003c/strong>\u003c/p>\n\u003cp>The question you should be asking now is this: If hatcheries have been around for a century, why are we seeing this sudden influx of fish?\u003c/p>\n\u003cp>The short answer is: No one knows. It could have to do with good ocean conditions, or the fact that there was more rain in 2011, and a decrease in water diversions.\u003c/p>\n\u003cp>But some biologists, including Katz, say the influx has everything to do with the hatchery system. Because they're produced from a smaller stock, hatchery fish lack genetic diversity. They can’t adapt quickly.\u003c/p>\n\u003cp>So, when ocean conditions are good – with cooler temperatures and good upwelling, like last year -- the fish thrive. But the pendulum can easily swing the other way.\u003c/p>\n\u003cp>Which brings us back to Larry Collins.\u003c/p>\n\u003cp>I ask Collins whether, if the salmon disappear again, he too could be forced to take a land job. He looks at me like I've just sprouted fins. He's been fishing for 29 years. There’s no going back.\u003c/p>\n\u003cp>“When we leave the dock and go out there it’s a straight deal,” he says. “You fill your boat up, you get paid. There’s no boss. It’s a freedom thing that you get used to pretty quick when you start doing it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Salmon season is expected to start in April and wrap up around October or November.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brewing the Perfect Cup of Coffee",
"title": "Brewing the Perfect Cup of Coffee",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/coffee-beans/\" rel=\"attachment wp-att-33303\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/coffee-beans-300x169.jpg\" alt=\"coffee and beans\" title=\"coffee beans\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-33303\">\u003c/a>\u003c/p>\n\u003cp>There were many shaky hands at a \u003ca href=\"http://usbaristachampionship.org/?p=southwest\"> regional coffee competition\u003c/a> in Santa Cruz one weekend in early March, though it was hard to tell if the tremors were due to nerves or just the free-flowing coffee at the tasting bar.\u003c/p>\n\u003cp>Baristas from Colorado to Hawaii competed to earn a trip to the national championship in April. Brewer’s Cup participants, mostly from California, brewed a mystery coffee, tweaking their favorite brewing method to bring out the best flavors of that coffee. Winners from the first round used their own beans to brew in the finals. \u003c/p>\n\u003cp>As the brewing finalists’ \u003ca href=\"http://sprudge.com/sw-brewers-cup-methods-and-madness.html\">recipes show\u003c/a>, making the perfect cup of coffee is not as simple as adding hot water to ground coffee beans. The grind size, water temperature and brewing method can change the flavor. Coffee connoisseurs delight in controlling every detail. And even the corporate coffee giant Starbucks is experimenting with brewing. They’ve just opened a \u003ca href=\"http://www.psfk.com/2012/03/starbucks-worlds-first-coffee-laboratory-opens-in-amsterdam.html\">brewing “laboratory”\u003c/a> in Amsterdam. \u003c/p>\n\u003cp>We describe an ideal cup of coffee in terms of its strength, aroma, flavor, acidity, and finish. Coffee enthusiasts quantify those descriptions as the concentration of coffee compounds in the final brew and the amount of flavor extracted from the beans. \u003c/p>\n\u003cfigure id=\"attachment_33345\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/peter-beans-better/\" rel=\"attachment wp-att-33345\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/peter-beans-better-270x360.jpg\" alt=\"Brewing coffee in SouthWest Regional Barista Championship\" title=\"peter beans better\" width=\"270\" height=\"360\" class=\"alignright size-large wp-image-33345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Molignano, of Fortnight Coffee Company in Los Angeles, competes in the Brewer's Cup of the South West Regional Barista Championship, Santa Cruz, CA, March 9, 2012. Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>There are 2000 different flavor and aroma compounds in roasted coffee beans. Only a fraction of those flavors dissolve in hot water, and even fewer are palatable. A cup of coffee brewed to full extraction is bitter and undrinkable. So brewers aim to pull the sweet and complex flavors from the grinds before the beans leach their bitter compounds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reaching that extraction sweet spot depends on several factors, including the ratio of water to beans by weight. (Notice that all the winning recipes from the competition specify water and bean weight.) The size of coffee grounds and the brew time matter too. If your coffee is weak, grinding the beans finer increases the surface area of the grounds exposed to the hot water and thus increases the amount of flavors extracted. But watch the clock once the hot water hits the grounds. Brew any pot too long and those bitter flavors seep out from the beans.\u003c/p>\n\u003cp>Water temperature is another way to control the flavor of coffee. Water warmed to 195-205 degrees Fahrenheit is best, says Lalo Perez-Varona, an independent coffee researcher from San Francisco. \u003c/p>\n\u003cp>Coffee associations around the world recommend \u003ca href=\"http://vstapps.com/blog/wp-content/uploads/2010/02/Rao-Everything-cover-mockup4.pdf\"> numerical standards\u003c/a> that label the perfect cup of coffee in terms of the percentage of extracted flavors, but ultimately individual taste preferences determine excellence.\u003c/p>\n\u003cp>For a tasty cup of joe, pick beans with flavors that you like, use your favorite brewing method, and troubleshoot using this chart, changing one factor at a time.\u003c/p>\n\u003cfigure id=\"attachment_33266\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/slide1/\" rel=\"attachment wp-att-34343\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Slide1.jpg\" alt=\"Factors influencing coffee flavor\" title=\"Slide1\" width=\"548\" height=\"411\" class=\"alignright size-full wp-image-34343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1.jpg 548w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1-400x300.jpg 400w\" sizes=\"(max-width: 548px) 100vw, 548px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>Brewing method influences the flavor of the coffee too. Completely immersing the coffee in hot water, as in a French press, tend to brew coffee with more sweetness and body, says Perez-Varona. Paper filters trap some of the oils and solids, clarifying the flavors in the coffee. \u003c/p>\n\u003cp>Brewing with a siphon, also called a vacuum pot, gives you excellent temperature control due to the consistent heat source underneath the pot. This process is beautiful to watch:\u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=DWduH2DJ7Ms]\u003c/p>\n\u003cp>I think a person's preferred brewing method is a chance to infuse their coffee with some personality and flair. Peter Molignano, of Fortnight Coffee Company in Los Angeles, brought his handmade wooden siphon holders to the competition in Santa Cruz. He warmed the upper part of the siphon with halogen lightbulbs mounted in a matching wooden box. \u003c/p>\n\u003cp>From precision analysis to the ritual of brewing, a cup of coffee is a union of science and art. Because my morning routine doesn’t leave time for experimenting with water temperature, brew time, grind size, and water and bean amounts, I’ll leave the science – and the art -- to the experts at my \u003ca href=\"http://www.vervecoffeeroasters.com/\">favorite local coffee shop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> UPDATE 4/2/12: The underextraction-overextraction chart has been updated. The original picture had the last entries for the water to coffee mixtures switched.\u003c/em>\u003cbr>\n\u003cem> UPDATE 3/22/12: The optimal water temperature for brewing coffee was originally reported as 192-203 degrees Fahrenheit. It has been changed to 195-205F.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/coffee-beans/\" rel=\"attachment wp-att-33303\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/coffee-beans-300x169.jpg\" alt=\"coffee and beans\" title=\"coffee beans\" width=\"300\" height=\"169\" class=\"size-thumbnail wp-image-33303\">\u003c/a>\u003c/p>\n\u003cp>There were many shaky hands at a \u003ca href=\"http://usbaristachampionship.org/?p=southwest\"> regional coffee competition\u003c/a> in Santa Cruz one weekend in early March, though it was hard to tell if the tremors were due to nerves or just the free-flowing coffee at the tasting bar.\u003c/p>\n\u003cp>Baristas from Colorado to Hawaii competed to earn a trip to the national championship in April. Brewer’s Cup participants, mostly from California, brewed a mystery coffee, tweaking their favorite brewing method to bring out the best flavors of that coffee. Winners from the first round used their own beans to brew in the finals. \u003c/p>\n\u003cp>As the brewing finalists’ \u003ca href=\"http://sprudge.com/sw-brewers-cup-methods-and-madness.html\">recipes show\u003c/a>, making the perfect cup of coffee is not as simple as adding hot water to ground coffee beans. The grind size, water temperature and brewing method can change the flavor. Coffee connoisseurs delight in controlling every detail. And even the corporate coffee giant Starbucks is experimenting with brewing. They’ve just opened a \u003ca href=\"http://www.psfk.com/2012/03/starbucks-worlds-first-coffee-laboratory-opens-in-amsterdam.html\">brewing “laboratory”\u003c/a> in Amsterdam. \u003c/p>\n\u003cp>We describe an ideal cup of coffee in terms of its strength, aroma, flavor, acidity, and finish. Coffee enthusiasts quantify those descriptions as the concentration of coffee compounds in the final brew and the amount of flavor extracted from the beans. \u003c/p>\n\u003cfigure id=\"attachment_33345\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/peter-beans-better/\" rel=\"attachment wp-att-33345\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/peter-beans-better-270x360.jpg\" alt=\"Brewing coffee in SouthWest Regional Barista Championship\" title=\"peter beans better\" width=\"270\" height=\"360\" class=\"alignright size-large wp-image-33345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Molignano, of Fortnight Coffee Company in Los Angeles, competes in the Brewer's Cup of the South West Regional Barista Championship, Santa Cruz, CA, March 9, 2012. Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>There are 2000 different flavor and aroma compounds in roasted coffee beans. Only a fraction of those flavors dissolve in hot water, and even fewer are palatable. A cup of coffee brewed to full extraction is bitter and undrinkable. So brewers aim to pull the sweet and complex flavors from the grinds before the beans leach their bitter compounds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reaching that extraction sweet spot depends on several factors, including the ratio of water to beans by weight. (Notice that all the winning recipes from the competition specify water and bean weight.) The size of coffee grounds and the brew time matter too. If your coffee is weak, grinding the beans finer increases the surface area of the grounds exposed to the hot water and thus increases the amount of flavors extracted. But watch the clock once the hot water hits the grounds. Brew any pot too long and those bitter flavors seep out from the beans.\u003c/p>\n\u003cp>Water temperature is another way to control the flavor of coffee. Water warmed to 195-205 degrees Fahrenheit is best, says Lalo Perez-Varona, an independent coffee researcher from San Francisco. \u003c/p>\n\u003cp>Coffee associations around the world recommend \u003ca href=\"http://vstapps.com/blog/wp-content/uploads/2010/02/Rao-Everything-cover-mockup4.pdf\"> numerical standards\u003c/a> that label the perfect cup of coffee in terms of the percentage of extracted flavors, but ultimately individual taste preferences determine excellence.\u003c/p>\n\u003cp>For a tasty cup of joe, pick beans with flavors that you like, use your favorite brewing method, and troubleshoot using this chart, changing one factor at a time.\u003c/p>\n\u003cfigure id=\"attachment_33266\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/21/brewing-the-perfect-cup-of-coffee/slide1/\" rel=\"attachment wp-att-34343\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/Slide1.jpg\" alt=\"Factors influencing coffee flavor\" title=\"Slide1\" width=\"548\" height=\"411\" class=\"alignright size-full wp-image-34343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1.jpg 548w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/Slide1-400x300.jpg 400w\" sizes=\"(max-width: 548px) 100vw, 548px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Image credit: Melissae Fellet\u003c/figcaption>\u003c/figure>\n\u003cp>Brewing method influences the flavor of the coffee too. Completely immersing the coffee in hot water, as in a French press, tend to brew coffee with more sweetness and body, says Perez-Varona. Paper filters trap some of the oils and solids, clarifying the flavors in the coffee. \u003c/p>\n\u003cp>Brewing with a siphon, also called a vacuum pot, gives you excellent temperature control due to the consistent heat source underneath the pot. This process is beautiful to watch:\u003c/p>\n\u003cp>\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/DWduH2DJ7Ms'\n title='//www.youtube.com/embed/DWduH2DJ7Ms'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I think a person's preferred brewing method is a chance to infuse their coffee with some personality and flair. Peter Molignano, of Fortnight Coffee Company in Los Angeles, brought his handmade wooden siphon holders to the competition in Santa Cruz. He warmed the upper part of the siphon with halogen lightbulbs mounted in a matching wooden box. \u003c/p>\n\u003cp>From precision analysis to the ritual of brewing, a cup of coffee is a union of science and art. Because my morning routine doesn’t leave time for experimenting with water temperature, brew time, grind size, and water and bean amounts, I’ll leave the science – and the art -- to the experts at my \u003ca href=\"http://www.vervecoffeeroasters.com/\">favorite local coffee shop\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem> UPDATE 4/2/12: The underextraction-overextraction chart has been updated. The original picture had the last entries for the water to coffee mixtures switched.\u003c/em>\u003cbr>\n\u003cem> UPDATE 3/22/12: The optimal water temperature for brewing coffee was originally reported as 192-203 degrees Fahrenheit. It has been changed to 195-205F.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Flower Blooms In Your Tea Cup? It's Water Absorption as Entertainment",
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"content": "\u003cfigure id=\"attachment_33002\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/13/flower-blooms-in-your-tea-cup-its-water-absorption-as-entertainment/763px-flowering-tea-1/\" rel=\"attachment wp-att-33002\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/763px-Flowering-tea-1.jpg\" alt=\"Flowering Tea\" title=\"763px-Flowering-tea-1\" width=\"640\" height=\"360\" class=\"size-full wp-image-33002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/763px-Flowering-tea-1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/763px-Flowering-tea-1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flowering Tea - Vassia Atanassova (Spiritia)\u003c/figcaption>\u003c/figure>\n\u003cp>Every time I drive from the South Bay to the East Bay, I pass the Numi tea factory and start to crave a hot cup. I love tea--the ritual of heating and pouring the water, the warm mug in my hands and the slow sipping as it cools--and Numi makes some of my favorites.\u003c/p>\n\u003cp>Knowing this, a friend recently gave me a Numi gift box: \"FLOWERING TEA\u003csup>TM\u003c/sup> \u003cem>handsewn leaves blossom when steeped\u003c/em>.\" Pleased but confused, I did some research, and quickly figured it out.\u003c/p>\n\u003cp>Did you ever get those \u003ca href=\"http://www.naturepavilion.com/toincr.html\" title=\"Instant Critters\">pill-shaped foam toys\u003c/a> when you were a kid? You'd throw one in water, the capsule would dissolve, and \u003ca href=\"http://www.youtube.com/watch?v=9zNo4rFVirA\" title=\"Magic Grow Time Lapse\">the foam would expand into a huge dinosaur or shark\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=mnH3EAES8_8&feature=related\" title=\"Blooming Tea Video\">Flowering tea\u003c/a> is the classy grown-up version of grow monsters.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/03/13/flower-blooms-in-your-tea-cup-its-water-absorption-as-entertainment/386221314_782/\" rel=\"attachment wp-att-33005\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/386221314_782-252x253.jpg\" alt=\"Grow Capsules\" title=\"386221314_782\" width=\"252\" height=\"253\" class=\"size-medium wp-image-33005\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The teas don't expand quite as much as the toys, so you might be able to guess they're using a different technology. Grow monsters showed up in the 1970s, using super-absorbent polymers originally developed for medicine and hygiene (think diapers). Super-absorbent polymers are long-chain molecules that bind with water so enthusiastically that they can absorb up to 500 times their weight. (I presume that's why it says \"expands hundreds of times!\" on some toy packages; an inch-long capsule certainly does not expand to a 40-foot dinosaur.)\u003c/p>\n\u003cp>Blooming teas don't contain any super-absorbent polymers—only tea leaves and flowers. But because they've been dried, they have a lot of room to expand when soaked in water again. A Star Trek alien once called humans \"ugly bags of mostly water,\" and the same could be said of almost all Earthling animals and plants. Fresh tea leaves contain 75-80% water, but are dried down to 2-7% before being sold as tea (flowering or otherwise). When you add water to this dried biological bundle, it readily expands and uncurls according to the whim of the tea artist.\u003c/p>\n\u003cfigure id=\"attachment_33007\" class=\"wp-caption alignright\" style=\"max-width: 170px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/13/flower-blooms-in-your-tea-cup-its-water-absorption-as-entertainment/floweringtea_dragonlily_normal/\" rel=\"attachment wp-att-33007\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/FloweringTea_DragonLily_normal.png\" alt=\"Dragon Lily Flowering Tea\" title=\"FloweringTea_DragonLily_normal\" width=\"170\" height=\"160\" class=\"size-full wp-image-33007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi's Dragon Lily (which I drank while writing this post)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.numitea.com/pure-tea/health-benefits/#flowering-tea\" title=\"Numi Flowering Tea\">Numi\u003c/a> isn't the only place to get blooming tea--you can also find it at \u003ca href=\"http://www.redblossomtea.com/tea/blossoming.html\" title=\"Red Blossom - Blooming Tea\">Red Blossom Tea Company\u003c/a> and \u003ca href=\"http://www.peets.com/shop/tea_detail.asp?id=550&cid=2006\" title=\"Peet's - Blooming tea\">Peet's\u003c/a>, among others. \u003c/p>\n\u003cp>Of course, San Franscisco hipsters are \u003ca href=\"http://chowhound.chow.com/topics/357955\" title=\"Chowhound - Blooming Tea\">keen to debate\u003c/a> whether it is truly hip or merely a \"gimmick.\" Apparently, no one is sure how long blooming tea has been around. It might be just a few decades old (about the same age as grow monsters--\u003cem>coincidence?\u003c/em>) but there are thousand-year-old Chinese references to \"display teas.\" These weren't quite the same as modern blooming teas, because nobody actually drank the water the display teas were steeped in--they were strictly for entertainment.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Just like grow monsters, come to think of it.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_33002\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/13/flower-blooms-in-your-tea-cup-its-water-absorption-as-entertainment/763px-flowering-tea-1/\" rel=\"attachment wp-att-33002\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/763px-Flowering-tea-1.jpg\" alt=\"Flowering Tea\" title=\"763px-Flowering-tea-1\" width=\"640\" height=\"360\" class=\"size-full wp-image-33002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/03/763px-Flowering-tea-1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/03/763px-Flowering-tea-1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Flowering Tea - Vassia Atanassova (Spiritia)\u003c/figcaption>\u003c/figure>\n\u003cp>Every time I drive from the South Bay to the East Bay, I pass the Numi tea factory and start to crave a hot cup. I love tea--the ritual of heating and pouring the water, the warm mug in my hands and the slow sipping as it cools--and Numi makes some of my favorites.\u003c/p>\n\u003cp>Knowing this, a friend recently gave me a Numi gift box: \"FLOWERING TEA\u003csup>TM\u003c/sup> \u003cem>handsewn leaves blossom when steeped\u003c/em>.\" Pleased but confused, I did some research, and quickly figured it out.\u003c/p>\n\u003cp>Did you ever get those \u003ca href=\"http://www.naturepavilion.com/toincr.html\" title=\"Instant Critters\">pill-shaped foam toys\u003c/a> when you were a kid? You'd throw one in water, the capsule would dissolve, and \u003ca href=\"http://www.youtube.com/watch?v=9zNo4rFVirA\" title=\"Magic Grow Time Lapse\">the foam would expand into a huge dinosaur or shark\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=mnH3EAES8_8&feature=related\" title=\"Blooming Tea Video\">Flowering tea\u003c/a> is the classy grown-up version of grow monsters.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/2012/03/13/flower-blooms-in-your-tea-cup-its-water-absorption-as-entertainment/386221314_782/\" rel=\"attachment wp-att-33005\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/386221314_782-252x253.jpg\" alt=\"Grow Capsules\" title=\"386221314_782\" width=\"252\" height=\"253\" class=\"size-medium wp-image-33005\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The teas don't expand quite as much as the toys, so you might be able to guess they're using a different technology. Grow monsters showed up in the 1970s, using super-absorbent polymers originally developed for medicine and hygiene (think diapers). Super-absorbent polymers are long-chain molecules that bind with water so enthusiastically that they can absorb up to 500 times their weight. (I presume that's why it says \"expands hundreds of times!\" on some toy packages; an inch-long capsule certainly does not expand to a 40-foot dinosaur.)\u003c/p>\n\u003cp>Blooming teas don't contain any super-absorbent polymers—only tea leaves and flowers. But because they've been dried, they have a lot of room to expand when soaked in water again. A Star Trek alien once called humans \"ugly bags of mostly water,\" and the same could be said of almost all Earthling animals and plants. Fresh tea leaves contain 75-80% water, but are dried down to 2-7% before being sold as tea (flowering or otherwise). When you add water to this dried biological bundle, it readily expands and uncurls according to the whim of the tea artist.\u003c/p>\n\u003cfigure id=\"attachment_33007\" class=\"wp-caption alignright\" style=\"max-width: 170px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/03/13/flower-blooms-in-your-tea-cup-its-water-absorption-as-entertainment/floweringtea_dragonlily_normal/\" rel=\"attachment wp-att-33007\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/03/FloweringTea_DragonLily_normal.png\" alt=\"Dragon Lily Flowering Tea\" title=\"FloweringTea_DragonLily_normal\" width=\"170\" height=\"160\" class=\"size-full wp-image-33007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi's Dragon Lily (which I drank while writing this post)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.numitea.com/pure-tea/health-benefits/#flowering-tea\" title=\"Numi Flowering Tea\">Numi\u003c/a> isn't the only place to get blooming tea--you can also find it at \u003ca href=\"http://www.redblossomtea.com/tea/blossoming.html\" title=\"Red Blossom - Blooming Tea\">Red Blossom Tea Company\u003c/a> and \u003ca href=\"http://www.peets.com/shop/tea_detail.asp?id=550&cid=2006\" title=\"Peet's - Blooming tea\">Peet's\u003c/a>, among others. \u003c/p>\n\u003cp>Of course, San Franscisco hipsters are \u003ca href=\"http://chowhound.chow.com/topics/357955\" title=\"Chowhound - Blooming Tea\">keen to debate\u003c/a> whether it is truly hip or merely a \"gimmick.\" Apparently, no one is sure how long blooming tea has been around. It might be just a few decades old (about the same age as grow monsters--\u003cem>coincidence?\u003c/em>) but there are thousand-year-old Chinese references to \"display teas.\" These weren't quite the same as modern blooming teas, because nobody actually drank the water the display teas were steeped in--they were strictly for entertainment.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Just like grow monsters, come to think of it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_30704\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/02/14/chocolate-tasting-in-the-name-of-science/2012-chocolate/\" rel=\"attachment wp-att-30704\">\u003cimg class=\"size-full wp-image-30704\" title=\"2012-chocolate\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/02/2012-chocolate.jpg\" alt=\"Diversity of Chocolates\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/02/2012-chocolate.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/02/2012-chocolate-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolates for a blind taste test. Photo by Josh Weaver\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate scientists study everything from the disease resistance of cacao trees to the health benefits of the finished product. But they shy away from one critical question: which chocolate tastes best?\u003c/p>\n\u003cp>Flavor is subjective, of course. But with a healthy sample size, a blind taste test, and a solid dose of statistics, one Bay Area foodie hopes to find an answer. IBM research engineer and UC Berkeley graduate student Christine Robson has held chocolate tastings at her San Jose home since 2007. This year's event on February 12 featured fifty-four chocolates, forty-two tasters, and an evening of rigorous data analysis.\u003c/p>\n\u003cp>Chocoholic scientist that I am, I couldn't stay away.\u003c/p>\n\u003cp>Guests included Annika Mongan of brand new Berkeley chocolate maker Ostara, who cleverly brought some raw material. Sure, I knew cocoa beans came from a cocoa pod, but I didn't realize they were surrounded inside that pod with gooey cocoa pulp, called \u003cem>baba\u003c/em> in Spanish--drool. Despite its unappetizing name, I enjoyed the dried \u003cem>baba\u003c/em>; its flavor was similar to other tropical fruits like papaya and mango.\u003c/p>\n\u003cp>Although most of us never taste it, cocoa pulp is crucial to the flavor of chocolate. After picking the pods, farmers pile the beans and pulp together and ferment them for days. Yeast, bacteria, and fungi take turns breaking down pulp sugars, producing acids. Longer fermentation creates more acidic beans and a stronger, more aromatic flavor. Shorter fermentation leads to a milder flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When cocoa beans become raw chocolate, the process of fermentation is mostly responsible for the taste--with contributions from cocoa genetics and growing conditions. Some people swear by it. I fell in love with the rich, fruity flavor of raw chocolate at the \u003ca title=\"Snake and Butterfly Chocolates\" href=\"http://snakeandbutterfly.com/\">Snake & Butterfly\u003c/a> booth in the Campbell Farmers' Market. This five-year-old local chocolate company was named after Aztec gods to honor the food’s mesoamerican origins. Like Ostara, Snake & Butterfly started with raw chocolate, but decided after a couple of years to start roasting.\u003c/p>\n\u003cp>Roasting takes two fermentation products--amino acids and reducing sugars--and gives them a chemical shake called the Maillard reaction, which is famous among food scientists for browning bread and onions (among many other things). Along with fermentation, roasting produces the taste we recognize as distinctly \u003cem>chocolate\u003c/em>.\u003c/p>\n\u003cp>Snake & Butterfly now only makes raw chocolate for special orders, but you can buy their roasted chocolate at Whole Foods, local farmers' markets, cafes, wineries—and art museums! Designer chocolate bars made to match the paintings of artist Jeremy Gilbert-Rolfe will be \u003ca title=\"Awkward x 2 Chocolate Box\" href=\"http://awkwardx2.com/Awkwardx2_site/Chocolate_Box.html\">boxed up\u003c/a> and sold at his exhibitions.\u003c/p>\n\u003cp>Ostara's raw chocolate will soon be on the shelves at Whole Foods as well.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you’d like to see how Bay Area chocolate measures up against chocolate from around the world, check out Robson’s \u003ca title=\"Chocolate Tasting Statistics\" href=\"http://chocolatestatistics.blogspot.com/\">chocolate statistics\u003c/a>. But be warned: chocolate snobbery is a slippery slope. According to Snake & Butterfly’s Celeste Flores, “My five-year-old refuses to trick-or-treat, because he says it doesn’t taste like chocolate.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_30704\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/2012/02/14/chocolate-tasting-in-the-name-of-science/2012-chocolate/\" rel=\"attachment wp-att-30704\">\u003cimg class=\"size-full wp-image-30704\" title=\"2012-chocolate\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2012/02/2012-chocolate.jpg\" alt=\"Diversity of Chocolates\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2012/02/2012-chocolate.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2012/02/2012-chocolate-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolates for a blind taste test. Photo by Josh Weaver\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate scientists study everything from the disease resistance of cacao trees to the health benefits of the finished product. But they shy away from one critical question: which chocolate tastes best?\u003c/p>\n\u003cp>Flavor is subjective, of course. But with a healthy sample size, a blind taste test, and a solid dose of statistics, one Bay Area foodie hopes to find an answer. IBM research engineer and UC Berkeley graduate student Christine Robson has held chocolate tastings at her San Jose home since 2007. This year's event on February 12 featured fifty-four chocolates, forty-two tasters, and an evening of rigorous data analysis.\u003c/p>\n\u003cp>Chocoholic scientist that I am, I couldn't stay away.\u003c/p>\n\u003cp>Guests included Annika Mongan of brand new Berkeley chocolate maker Ostara, who cleverly brought some raw material. Sure, I knew cocoa beans came from a cocoa pod, but I didn't realize they were surrounded inside that pod with gooey cocoa pulp, called \u003cem>baba\u003c/em> in Spanish--drool. Despite its unappetizing name, I enjoyed the dried \u003cem>baba\u003c/em>; its flavor was similar to other tropical fruits like papaya and mango.\u003c/p>\n\u003cp>Although most of us never taste it, cocoa pulp is crucial to the flavor of chocolate. After picking the pods, farmers pile the beans and pulp together and ferment them for days. Yeast, bacteria, and fungi take turns breaking down pulp sugars, producing acids. Longer fermentation creates more acidic beans and a stronger, more aromatic flavor. Shorter fermentation leads to a milder flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"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",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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