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Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>[soundcloud url=\"https://api.soundcloud.com/tracks/256846544\" params=\"color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\" width=\"100%\" height=\"166\" iframe=\"true\" /]\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.","status":"publish","parent":0,"modified":1459558460,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":738},"headData":{"title":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em | KQED","description":"A relatively new variety of almond trees called Independence has some beekeepers nervous. These trees are self-fertile — meaning they technically don't need bees to pollinate their flowers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em","datePublished":"2016-03-23T18:18:24.000Z","dateModified":"2016-04-02T00:54:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107943 http://ww2.kqed.org/bayareabites/?p=107943","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/23/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em/","disqusTitle":"With Bees In Trouble, Almond Farmers Try Trees That Don't Need 'Em","nprImageCredit":"Ezra David Romero","nprByline":"Ezra David Romero, \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">KVPR\u003c/a> at NPR Food","nprImageAgency":"Valley Public Radio","nprStoryId":"471437025","nprApiLink":"http://api.npr.org/query?id=471437025&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/23/471437025/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em?ft=nprml&f=471437025","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Mar 2016 13:07:00 -0400","nprStoryDate":"Wed, 23 Mar 2016 12:42:00 -0400","nprLastModifiedDate":"Wed, 23 Mar 2016 13:07:08 -0400","path":"/bayareabites/107943/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Beekeepers flock from all over the country to California every February and March to watch billions of honeybees buzz around the state's almond trees. Eighty percent of the country's commercial bees visit the Golden State each spring.\u003c/p>\n\u003cp>So I went to check out the scene at an almond orchard at the California State University, Fresno in central California.\u003c/p>\n\u003cp>\"Really, the key is to stay calm around bees, because if you're afraid, then your body physiologically changes and they can sense that,\" beekeeper Brian Hiatt tells me. \"They literally can smell fear.\"\u003c/p>\n\u003cp>He should know: In this orchard alone, Hiatt has about 1.5 million bees.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cdiv class='utils-parseShortcode-shortcodes-__shortcodes__shortcodeWrapper'>\n \u003ciframe width='100%' height='166'\n scrolling='no' frameborder='no'\n src='https://w.soundcloud.com/player/?url=https://api.soundcloud.com/tracks/256846544&visual=true&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false'\n title='https://api.soundcloud.com/tracks/256846544'>\n \u003c/iframe>\n \u003c/div>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Spring is usually a really busy time for beekeepers. But this year, Hiatt says he's worried that a relatively new variety of almonds called \u003ca href=\"http://www.davewilson.com/commercial-orchards/featured-products/independence-almond\">Independence\u003c/a> could harm the longevity of his business.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Independence almond trees are easy to harvest, and they make tasty almonds. But what really sets them apart is the fact that they're self-fertile — meaning they technically don't need bees to pollinate their flowers because they're pollinating themselves (though some farmers say if you use just a few bees, you'll get an even bigger crop.) That's a boon for farmers, who spend lots of money hiring bees to pollinate their crop.\u003c/p>\n\u003cp>\"There are a lot of these old almonds that still need bees,\" Hiatt notes. But as Independence almonds become more popular, he thinks he'd lose profits.\u003c/p>\n\u003cfigure id=\"attachment_107945\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg\" alt=\"Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107945\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-6-27c292d0e34b7f1b412b6f23d594b6c2957b917e-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra guesses there are a couple thousand acres of the Independence almond variety in California. He says there is a growing waiting list for new sprigs of the tree. \u003ccite>(Ezra David Romero/Valley Public Radio )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Others in the industry — including Gene Brandi with the \u003ca href=\"http://www.abfnet.org/\">American Beekeeping Federation\u003c/a> — see things differently, especially since a colony collapse disorder has killed as much as 40 percent of the honeybees in the West. \"I know how difficult it has been for our industry to supply the bees that are needed,\" Brandi says.\u003c/p>\n\u003cp>And farmers like \u003ca href=\"http://pitiglianofarms.com/\">Josh Pitgliano\u003c/a> from Tulare County are loving Independence almonds. Pitgliano has several hundred acres of the self-fertile variety — he first started planting Independence trees six years ago.\u003c/p>\n\u003cp>He says he likes that with Independence almond trees, he has to use less than half the number of bees. Whereas most farmers place two hives per acre, Pitgliano scrapes by with half a hive per acre on his orchards of Independence.\u003c/p>\n\u003cp>That translates to big savings: An average hive of bees costs around $180 to hire for the season.\u003c/p>\n\u003cp>Plus, Independence almond trees comes with another perk — easy harvest.\u003c/p>\n\u003cp>\"I come in here once and I harvest all the nuts, all at one time,\" Pitgliano says. In contrast, traditional almond orchards have several varieties of the tree planted in each field and are harvested multiple times.\u003c/p>\n\u003cp>And the nuts these trees make are just as good, says farmer Ben Barra. When he realized he didn't have to hire any bees at all with the Independence variety, he was hooked. (When I visited his farm, there were some wild bees buzzing around.)\u003c/p>\n\u003cp>Barra has farmed everything from sugar beets to eggplant to potatoes. He tore out his peaches and plums after he had a really bad season, losing over $100,000.\u003c/p>\n\u003cfigure id=\"attachment_107946\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg\" alt=\"Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming.\" width=\"1599\" height=\"1199\" class=\"size-full wp-image-107946\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/almond-bee-3-e7b3e4ce65614d3b0ca6f5d3ce9093113c62c6e2-960x720.jpg 960w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003cfigcaption class=\"wp-caption-text\">Ben Barra farms 18 acres of Independence almonds southwest of Fresno, Calif. He says this will be his last foray into farming. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So he latched onto the idea of a crop that didn't require many bees, that he'd only have to harvest once. And it seems to be working out: Barra says the Independence trees have produced more than he originally expected.\u003c/p>\n\u003cp>\"You can't believe it,\" Barra says. \"The first year we did 6,000 [pounds], and then we did 17,000 [pounds]. Last year we did 31,000 [pounds].\"\u003c/p>\n\u003cp>This year he's hopes the acreage's yield is over 40,000 pounds, but he realizes he's taking a chance on new tree variety that hasn't stood the test of time.\u003c/p>\n\u003cp>\"When I gambled with this,\" Barra says, \"this was the last shot that I was making.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>C\u003cem>opyright 2016 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107943/with-bees-in-trouble-almond-farmers-try-trees-that-dont-need-em","authors":["byline_bayareabites_107943"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_875","bayareabites_250","bayareabites_877"],"featImg":"bayareabites_107944","label":"bayareabites"},"bayareabites_106333":{"type":"posts","id":"bayareabites_106333","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106333","score":null,"sort":[1453917665000]},"guestAuthors":[],"slug":"the-price-of-almonds-may-have-met-a-slippery-slope","title":"The Price of Almonds May Have Met a Slippery Slope","publishDate":1453917665,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Drive anywhere in Central California and you'll find fields of almonds. So many new trees have been planted in recent years that people have begun to wonder whether the growth of the almond industry is unsustainable. It seems like the price of the nut may have met a slippery slope.\u003c/p>\n\u003cp>It started out with almonds getting a lot of bad press over the last few years. The nut was called out for soaking up too much water, while at the same time farmers were making bank on the tree crop. Meanwhile, the commodity slowly lost value.\u003c/p>\n\u003cp>\u003ca href=\"https://far.rabobank.com/en/authors/vernon-crowder.html\">Vernon Crowder \u003c/a>says the price of the nut per pound has dropped \"about 20 percent, maybe just a little bit more, since late 2014.\" Crowder is part of a \u003ca href=\"https://far.rabobank.com/en/home/index.html\">Food and Agribusiness Research Advisory Group\u003c/a> with Rabobank in Fresno.\u003c/p>\n\u003cp>That 20 percent equals a loss of around $1.8 billion. Crowder says the problem is too much supply.\u003c/p>\n\u003cp>\"There have been a lot of new almonds planted over the last three years,\" says Crowder. \"And that's probably part of the reason why the crop was a little bigger than we expected this year. And people know there will be more almonds produced this fall as well.\"\u003c/p>\n\u003cfigure id=\"attachment_106340\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-on-tree_edited-f9ff2282adda0768dbde42b8808d560afdd66676-s300-c85.jpg\" alt=\"Even with the decrease in prices, almond growers are planting new fields of the nut.\" width=\"300\" height=\"225\" class=\"size-full wp-image-106340\">\u003cfigcaption class=\"wp-caption-text\">Even with the decrease in prices, almond growers are planting new fields of the nut. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the price of almonds rose from around $2.50 three years ago to over $4 per pound in 2014, farmers went crazy. Many replaced their lower-priced crops, like grapes or cotton, with fields of almonds. That flooded the market, and the price dropped to around $3 per pound.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real kicker was the strength of the dollar in 2015. It began to cost more for places like China and India to buy almonds. In turn, Asian markets are shelling out less cash for the crop.\u003c/p>\n\u003cp>\"We probably pushed the price up too high,\" says Darren Rigg. He handles over 50 million pounds of nuts with \u003ca href=\"http://www.meridiangrowers.com/\">Meridian Growers\u003c/a> in Tulare, Calif.\u003c/p>\n\u003cp>\"It killed off demand, and people at a certain point, they just don't buy,\" Rigg says. \"We're probably coming back into an equilibrium point, but we possibly have overcorrected as well.\"\u003c/p>\n\u003cp>He says over-reliance on markets with a lack of infrastructure and shaky finances are the root cause.\u003c/p>\n\u003cp>\"The whole entire industry has dealt with a lot of defaults out of India and Dubai,\" says Rigg. \"Guys going out of business, guys not picking up loads. And some of them just packing up shop and running off to the Himalayas. And so we still have cargo at foreign ports.\"\u003c/p>\n\u003cfigure id=\"attachment_106341\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg\" alt=\"In 2015 more than 1.8 billion pounds of almonds were processed in California.\" width=\"800\" height=\"599\" class=\"size-full wp-image-106341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 2015 more than 1.8 billion pounds of almonds were processed in California. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with the current decrease in the price per pound of almonds, growers are still earning more than they were five years ago. Almond growers like\u003ca href=\"http://delbosquefarms.com/?page_id=20\"> Joe Del Bosque \u003c/a>in Firebaugh, Calif., say they haven't felt the pinch yet.\u003c/p>\n\u003cp>\"Having a couple of good years has given us a good foundation ... to be able to weather this thing,\" Del Bosque says.\u003c/p>\n\u003cp>Del Bosque farms more than 600 acres of almonds. And he says he does worry that the high cost of water, coupled with the lower price of almonds, would decrease profits.\u003c/p>\n\u003cp>\"We're not panicking,\" Del Bosque says. \"If the market stays where it is right now, I think we'll still be OK — if we have water that isn't too expensive this coming year.\"\u003c/p>\n\u003cp>But this is all a balancing act, and Mother Nature has a role to play. Adequate chill hours – almond trees need to rest in winter under 45 degrees for up to 300 hours for normal growth – and ample rains brought by El Nino could mean a healthy crop. But too large of a yield could depress the price of almonds, leading to fewer dollars in farmers' pockets.\u003c/p>\n\u003cp>At the same time, growers are worried that strong storms in February could knock too many flowers off trees during bloom time. The loss of too many flowers could result in a smaller crop — which would make almonds too expensive for foreign bank accounts. Both scenarios could lead to an even greater price drop, but the growers I spoke with remain optimistic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/\" target=\"_blank\">story\u003c/a> first appeared on the station's website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"High almond prices led many California growers to put in new plantings in recent years. Too many, it seems: Oversupply has helped push prices down by about 20 percent.","status":"publish","parent":0,"modified":1453919151,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":747},"headData":{"title":"The Price of Almonds May Have Met a Slippery Slope | KQED","description":"High almond prices led many California growers to put in new plantings in recent years. Too many, it seems: Oversupply has helped push prices down by about 20 percent.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Price of Almonds May Have Met a Slippery Slope","datePublished":"2016-01-27T18:01:05.000Z","dateModified":"2016-01-27T18:25:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106333 http://ww2.kqed.org/bayareabites/?p=106333","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/27/the-price-of-almonds-may-have-met-a-slippery-slope/","disqusTitle":"The Price of Almonds May Have Met a Slippery Slope","nprByline":"Ezra David Romero, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a> ","nprImageAgency":"Ezra David Romero/Valley Public Radio","nprStoryId":"463877351","nprApiLink":"http://api.npr.org/query?id=463877351&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/27/463877351/the-price-of-almonds-may-have-met-a-slippery-slope?ft=nprml&f=463877351","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Jan 2016 08:42:00 -0500","nprStoryDate":"Wed, 27 Jan 2016 07:00:00 -0500","nprLastModifiedDate":"Wed, 27 Jan 2016 08:42:00 -0500","path":"/bayareabites/106333/the-price-of-almonds-may-have-met-a-slippery-slope","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Drive anywhere in Central California and you'll find fields of almonds. So many new trees have been planted in recent years that people have begun to wonder whether the growth of the almond industry is unsustainable. It seems like the price of the nut may have met a slippery slope.\u003c/p>\n\u003cp>It started out with almonds getting a lot of bad press over the last few years. The nut was called out for soaking up too much water, while at the same time farmers were making bank on the tree crop. Meanwhile, the commodity slowly lost value.\u003c/p>\n\u003cp>\u003ca href=\"https://far.rabobank.com/en/authors/vernon-crowder.html\">Vernon Crowder \u003c/a>says the price of the nut per pound has dropped \"about 20 percent, maybe just a little bit more, since late 2014.\" Crowder is part of a \u003ca href=\"https://far.rabobank.com/en/home/index.html\">Food and Agribusiness Research Advisory Group\u003c/a> with Rabobank in Fresno.\u003c/p>\n\u003cp>That 20 percent equals a loss of around $1.8 billion. Crowder says the problem is too much supply.\u003c/p>\n\u003cp>\"There have been a lot of new almonds planted over the last three years,\" says Crowder. \"And that's probably part of the reason why the crop was a little bigger than we expected this year. And people know there will be more almonds produced this fall as well.\"\u003c/p>\n\u003cfigure id=\"attachment_106340\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-on-tree_edited-f9ff2282adda0768dbde42b8808d560afdd66676-s300-c85.jpg\" alt=\"Even with the decrease in prices, almond growers are planting new fields of the nut.\" width=\"300\" height=\"225\" class=\"size-full wp-image-106340\">\u003cfigcaption class=\"wp-caption-text\">Even with the decrease in prices, almond growers are planting new fields of the nut. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the price of almonds rose from around $2.50 three years ago to over $4 per pound in 2014, farmers went crazy. Many replaced their lower-priced crops, like grapes or cotton, with fields of almonds. That flooded the market, and the price dropped to around $3 per pound.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real kicker was the strength of the dollar in 2015. It began to cost more for places like China and India to buy almonds. In turn, Asian markets are shelling out less cash for the crop.\u003c/p>\n\u003cp>\"We probably pushed the price up too high,\" says Darren Rigg. He handles over 50 million pounds of nuts with \u003ca href=\"http://www.meridiangrowers.com/\">Meridian Growers\u003c/a> in Tulare, Calif.\u003c/p>\n\u003cp>\"It killed off demand, and people at a certain point, they just don't buy,\" Rigg says. \"We're probably coming back into an equilibrium point, but we possibly have overcorrected as well.\"\u003c/p>\n\u003cp>He says over-reliance on markets with a lack of infrastructure and shaky finances are the root cause.\u003c/p>\n\u003cp>\"The whole entire industry has dealt with a lot of defaults out of India and Dubai,\" says Rigg. \"Guys going out of business, guys not picking up loads. And some of them just packing up shop and running off to the Himalayas. And so we still have cargo at foreign ports.\"\u003c/p>\n\u003cfigure id=\"attachment_106341\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg\" alt=\"In 2015 more than 1.8 billion pounds of almonds were processed in California.\" width=\"800\" height=\"599\" class=\"size-full wp-image-106341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/almonds-processing_edited-53438a7e750a1fa8acc7e4e4755e6927dead6017-s800-c85-768x575.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">In 2015 more than 1.8 billion pounds of almonds were processed in California. \u003ccite>( Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even with the current decrease in the price per pound of almonds, growers are still earning more than they were five years ago. Almond growers like\u003ca href=\"http://delbosquefarms.com/?page_id=20\"> Joe Del Bosque \u003c/a>in Firebaugh, Calif., say they haven't felt the pinch yet.\u003c/p>\n\u003cp>\"Having a couple of good years has given us a good foundation ... to be able to weather this thing,\" Del Bosque says.\u003c/p>\n\u003cp>Del Bosque farms more than 600 acres of almonds. And he says he does worry that the high cost of water, coupled with the lower price of almonds, would decrease profits.\u003c/p>\n\u003cp>\"We're not panicking,\" Del Bosque says. \"If the market stays where it is right now, I think we'll still be OK — if we have water that isn't too expensive this coming year.\"\u003c/p>\n\u003cp>But this is all a balancing act, and Mother Nature has a role to play. Adequate chill hours – almond trees need to rest in winter under 45 degrees for up to 300 hours for normal growth – and ample rains brought by El Nino could mean a healthy crop. But too large of a yield could depress the price of almonds, leading to fewer dollars in farmers' pockets.\u003c/p>\n\u003cp>At the same time, growers are worried that strong storms in February could knock too many flowers off trees during bloom time. The loss of too many flowers could result in a smaller crop — which would make almonds too expensive for foreign bank accounts. Both scenarios could lead to an even greater price drop, but the growers I spoke with remain optimistic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero covers food and agriculture for Valley Public Radio in California. This \u003ca href=\"http://kvpr.org/\" target=\"_blank\">story\u003c/a> first appeared on the station's website.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106333/the-price-of-almonds-may-have-met-a-slippery-slope","authors":["byline_bayareabites_106333"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_15237","bayareabites_11813","bayareabites_835"],"featImg":"bayareabites_106339","label":"bayareabites"},"bayareabites_99849":{"type":"posts","id":"bayareabites_99849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99849","score":null,"sort":[1441926123000]},"guestAuthors":[],"slug":"two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","title":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","publishDate":1441926123,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n","blocks":[],"excerpt":"Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.","status":"publish","parent":0,"modified":1441991118,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1426},"headData":{"title":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor | KQED","description":"Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","datePublished":"2015-09-10T23:02:03.000Z","dateModified":"2015-09-11T17:05:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99849 http://ww2.kqed.org/bayareabites/?p=99849","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/10/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor/","disqusTitle":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","path":"/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","authors":["5567"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_8770","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_91","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_8624","bayareabites_11813","bayareabites_14774","bayareabites_1621","bayareabites_14813","bayareabites_14814","bayareabites_1344"],"featImg":"bayareabites_100280","label":"bayareabites"},"bayareabites_98567":{"type":"posts","id":"bayareabites_98567","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98567","score":null,"sort":[1437781364000]},"guestAuthors":[],"slug":"salt-is-slowly-crippling-californias-almond-industry","title":"Salt Is Slowly Crippling California's Almond Industry","publishDate":1437781364,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"California's ongoing drought has forced many almond growers to use groundwater on the thirsty crop. The problem: That water is high in salt, and it's killing almond trees.","status":"publish","parent":0,"modified":1437781364,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":775},"headData":{"title":"Salt Is Slowly Crippling California's Almond Industry | KQED","description":"California's ongoing drought has forced many almond growers to use groundwater on the thirsty crop. The problem: That water is high in salt, and it's killing almond trees.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Salt Is Slowly Crippling California's Almond Industry","datePublished":"2015-07-24T23:42:44.000Z","dateModified":"2015-07-24T23:42:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98567 http://ww2.kqed.org/bayareabites/?p=98567","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/24/salt-is-slowly-crippling-californias-almond-industry/","disqusTitle":"Salt Is Slowly Crippling California's Almond Industry","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"425904033","nprApiLink":"http://api.npr.org/query?id=425904033&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/24/425904033/salt-is-slowly-crippling-california-s-almond-industry?ft=nprml&f=425904033","nprRetrievedStory":"1","nprPubDate":"Fri, 24 Jul 2015 16:34:00 -0400","nprStoryDate":"Fri, 24 Jul 2015 16:33:00 -0400","nprLastModifiedDate":"Fri, 24 Jul 2015 16:34:36 -0400","path":"/bayareabites/98567/salt-is-slowly-crippling-californias-almond-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As California's drought drags on, its almond industry has come under scrutiny. As you've probably heard by now, almonds use \u003cem>a lot\u003c/em> of water — about one gallon per nut. Most growers are relying on groundwater even more this year, because their surface water has been cut off. But that brings a different problem all together: too much salt.\u003c/p>\n\u003cp>Not the salt added to make roasted almonds savory, but salt in groundwater – which is killing trees.\u003c/p>\n\u003cp>\"The trees just don't look healthy,\" says Paul Parreira. He and his brother David ship over 30 million pounds of almonds around the globe each year from \u003ca href=\"http://www.rpacalmonds.com/\">Rpac Almonds\u003c/a>, in California's Central Valley.\u003c/p>\n\u003cp>\"Everybody is watering at the minimum levels with high-salinity water,\" he says. \"It's a double-edged sword.\"\u003c/p>\n\u003cp>High salinity levels in groundwater used for agriculture has long been a problem in the Westside of the Central Valley, but this year, it's also an issue on the Eastside, a growing region at the base of the Sierra Nevada that's usually wet. Many farmers have zero allocation of surface water from the Sacramento-San Joaquin Delta, so they're forced to irrigate with salty groundwater. And the few farmers who do get delta water say it's also saltier than normal these days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Without any adequate rainfall to move those salts down through the soil, there's just no way for us to remove those salts,\" Parreira says. \"Not only is it staying there, we're adding to it because of the poor quality [of water] from the delta.\"\u003c/p>\n\u003cp>The brothers and I visit a nearby orchard solely irrigated by salty groundwater. The view is pretty dismal.\u003c/p>\n\u003cp>\"This tree is screwed,\" Parriera says. \"You can actually see, out on the end of this branch, where the tree has tried to re-leaf. You see these small, tender leaves where it defoliated completely and now has tried to leaf out again.\"\u003c/p>\n\u003cp>Salinity is a problem for almond growers throughout the Central Valley, where around 800,000 acres of the nut are harvested. The region is the center of the global almond industry. That's why the \u003ca href=\"http://www.almonds.com/\">Almond Board of California\u003c/a> has a focused effort on salinity.\u003c/p>\n\u003cp>\"Water quality and quantity are very big issues for us,\" says Bob Curtis, the board's director of agricultural affairs. \"To that end, we are funding research on updating the impacts of salinity on almond tree growth and productivity.\"\u003c/p>\n\u003cp>That research will help farm advisers across the region educate growers on the issue. One of those farm advisers is \u003ca href=\"http://thealmonddoctor.com/author/admin/\">David Doll\u003c/a> with the University of California Cooperative Extension based in Merced. He's better known as the \"almond doctor.\"\u003c/p>\n\u003cp>\"We've been seeing this increasing problem over the past couple years — due to the lack of winter rain — of sodium burn, or salt burn on leaves,\" says Doll.\u003c/p>\n\u003cp>Seven years ago, Doll realized there were very few resources for almond farmers on how to grow their crop safely and efficiently. So he started a blog called \"\u003ca href=\"http://thealmonddoctor.com/\">The Almond Doctor\u003c/a>.\" Today there are nine \"almond doctors\" across the state, and his blog is considered a hidden gem by the industry.\u003c/p>\n\u003cp>Doll is diagnosing an orchard in Merced County, where the effects of salty groundwater are evident.\u003c/p>\n\u003cp>\"From a distance, you can see that these trees are just lacking the color that we would normally expect,\" Doll says. \"It's a little bit of a lime greenish. It's not that dark green. As we look down the row, we can even see a little bit of a bronze tinge, kind-of, on the outside canopy of the trees.\"\u003c/p>\n\u003cp>In Merced, the issue isn't just salty groundwater. The kicker is preexisting salt-laden soil. Almond trees have a threshold for how much salt they can take in. The trees fight toxicity as long as they can, but at some point, they give up — and salt wins. Doll says the answer to save the trees is to dilute the potency of salt in groundwater.\u003c/p>\n\u003cp>\"Rain will do it naturally for us,\" Doll says. But when there's no rain, he encourages farmers to dilute the salt in the ground by using irrigation water, if they have extra, to flood the fields.\u003c/p>\n\u003cp>But if rain doesn't come, Doll says to expect a shrinking California almond crop in the years to come. According to the Almond Board, that's already happening: Crop yields for almonds statewide are projected to go down by 4 percent this year.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98567/salt-is-slowly-crippling-californias-almond-industry","authors":["byline_bayareabites_98567"],"categories":["bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8624","bayareabites_13888","bayareabites_11813","bayareabites_1853"],"featImg":"bayareabites_98568","label":"bayareabites"},"bayareabites_95039":{"type":"posts","id":"bayareabites_95039","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95039","score":null,"sort":[1428947731000]},"guestAuthors":[],"slug":"beyond-almonds-a-rogues-gallery-of-guzzlers-in-californias-drought","title":"Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought","publishDate":1428947731,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. Who can we blame? From almonds to politicians to cheap water, here are seven candidates.","status":"publish","parent":0,"modified":1554328593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1132},"headData":{"title":"Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought | KQED","description":"California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. Who can we blame? From almonds to politicians to cheap water, here are seven candidates.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought","datePublished":"2015-04-13T17:55:31.000Z","dateModified":"2019-04-03T21:56:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95039 http://ww2.kqed.org/bayareabites/?p=95039","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/13/beyond-almonds-a-rogues-gallery-of-guzzlers-in-californias-drought/","disqusTitle":"Beyond Almonds: A Rogue's Gallery of Guzzlers In California's Drought","nprByline":"Dan Charles, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"398757250","nprApiLink":"http://api.npr.org/query?id=398757250&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/04/12/398757250/beyond-almonds-a-rogues-gallery-of-guzzlers-in-californias-drought?ft=nprml&f=398757250","nprRetrievedStory":"1","nprPubDate":"Sun, 12 Apr 2015 11:01:00 -0400","nprStoryDate":"Sun, 12 Apr 2015 07:19:00 -0400","nprLastModifiedDate":"Sun, 12 Apr 2015 07:54:38 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3?orgId=1&topicId=1053&e=398757250&d=265&ft=nprml&f=398757250","nprAudioM3u":"http://api.npr.org/m3u/1399138683-b7d97e.m3u?orgId=1&topicId=1053&e=398757250&d=265&ft=nprml&f=398757250","audioTrackLength":265,"path":"/bayareabites/95039/beyond-almonds-a-rogues-gallery-of-guzzlers-in-californias-drought","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3?orgId=1&topicId=1053&e=398757250&d=265&ft=nprml&f=398757250","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/04/20150412_wesun_beyond_almonds_a_rogues_gallery_of_guzzlers_in_californias_drought.mp3\u003c/p>\n\u003cp>California is parched. Wells are running dry. Vegetable fields have been left fallow and lawns are dying. There must be some villain behind all this, right?\u003c/p>\n\u003cp>Of course there is. In fact, have your pick. As a public service, The Salt is bringing you several of the leading candidates. They have been nominated by widely respected national publications and interest groups.\u003c/p>\n\u003cp>There's just one problem: Not all of these shady characters live up to their nefarious job description. Let us explain.\u003c/p>\n\u003cp>\u003cstrong>1. Almonds\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both \u003ca href=\"http://www.slate.com/articles/technology/future_tense/2014/05/_10_percent_of_california_s_water_goes_to_almond_farming.html\">Slate\u003c/a> and \u003ca href=\"http://www.motherjones.com/media/2014/12/photos-matt-black-california-drought-almonds\">Mother Jones\u003c/a> have reported that almonds are sucking California dry. Each innocent-looking nut, we learn, robs the land of an entire gallon of water. All told, California's almonds consume three times more water than the entire city of Los Angeles. And their thirst is \u003ca href=\"http://www.motherjones.com/environment/2015/01/california-drought-almonds-water-use\">growing\u003c/a>, year by year. California's farmers continue to convert new swaths of land to almond orchards.\u003c/p>\n\u003cp>Case closed? Maybe not, Grist \u003ca href=\"http://grist.org/food/making-almonds-the-droughts-scapegoat-thats-nuts/?utm_source=syndication&utm_medium=rss&utm_campaign=feed_food\">retorts\u003c/a>. Almonds get a lot of attention because production of them has been booming. And it's true that they do consume more water, per acre, than many other crops (though not all). Vineyards use much less water than almonds, and most vegetables also require less irrigation.\u003c/p>\n\u003cp>But that's only if you calculate water use in gallons per acre or gallons per pound of product. There's a different, and probably better, way to calculate water efficiency. How about water consumption \u003cem>per unit of value created?\u003c/em> Gallons used per dollar of production, say. By that measure, almonds look just great, because they are so valuable.\u003c/p>\n\u003cp>So there's a very good argument that almonds are exactly what California's farmers \u003cem>should\u003c/em> be growing with their precious water.\u003c/p>\n\u003cp>There is one problem with almonds, though. They're trees. They last for years, and they need water every single year, whether it's wet or dry. Farmers who've devoted their land to production of almonds (or walnuts and pistachios) can't easily adapt to water shortages. Letting the trees die would be a catastrophe, so they sometimes pay exorbitant prices or dig ever-deeper wells.\u003c/p>\n\u003cp>Water experts like \u003ca href=\"http://faculty.engineering.ucdavis.edu/lund/\">Jay Lund\u003c/a>, from the University of California, Davis, say that in the future, California should take care to maintain a healthy mix of trees and annual crops like vegetables. In drought years, farmers could then decide not to plant their tomato fields, freeing up water for their trees.\u003c/p>\n\u003cp>\u003cstrong>2. Cows\u003c/strong>\u003c/p>\n\u003cp>If you look at this \u003ca href=\"http://www.arb.ca.gov/fuels/lcfs/workgroups/lcfssustain/hanson.pdf\">presentation\u003c/a> by \u003ca href=\"http://lawr.ucdavis.edu/directory_facultypages.htm?id=40\">Blaine Hanson\u003c/a>, an irrigation expert also of UC-Davis, one thing jumps out. The agricultural product that truly dominates water use in California isn't almonds. It's alfalfa, plus \"other forages,\" such as irrigated pasture and corn that's chopped into a cattle feed called silage. These forage crops consume more water per acre than almonds, and they also cover nearly twice as much land.\u003c/p>\n\u003cp>And where do those products go? Primarily, they feed California's enormous (though shrinking) herd of milk-producing cows.\u003c/p>\n\u003cp>Unlike almonds, forage crops don't bring particularly high prices. And they grow just fine in other places, too, such as the Midwest. So why should California sink its scarce water into such crops? It mainly results from the long tradition of dairy farming in the state.\u003c/p>\n\u003cp>But abandoning milk production would entail considerable economic \u003ca href=\"http://grist.org/food/the-drought-is-destroying-californias-organic-dairy-farms/\">dislocation\u003c/a>. Also, these crops have remained viable because many farmers are guaranteed ample supplies of cheap water. Those in the Imperial Valley, a major alfalfa producer, get water from the Colorado River. Which leads us to ...\u003c/p>\n\u003cp>\u003cstrong>3. Laws and the politicians who make them.\u003c/strong>\u003c/p>\n\u003cp>Where to start? With the founding of the republic, maybe. When Europeans and other outsiders settled this continent, they operated under the basic rule of first-come, first-served. People who settled land got to claim it. And in much of the West, if they built a dam to irrigate their fields, they acquired a permanent legal right to that water. There were very few questions asked about how that water should be used, or what it should cost.\u003c/p>\n\u003cp>That basic idea remains in force, although the system for delivering water has been transformed by large, government-financed networks of aqueducts and canals. And hidden inside this legal framework are several characters that arouse strong suspicions.\u003c/p>\n\u003cp>\u003cstrong>4. Cheap water\u003c/strong>\u003c/p>\n\u003cp>For the most part, farmers don't have to outbid anyone for their water. They get it, or they don't, depending on the priority of their legal claim to it. Typically, they get that water for the cost of delivering it. This means that they don't have a pressing need to conserve that water, for instance, by switching into crops that make better, more economic, use of the water.\u003c/p>\n\u003cp>A limited market for water is now developing, which sets higher prices on water. It's driving farmers to treat their irrigation water more like the precious commodity that it really is.\u003c/p>\n\u003cp>\u003cstrong>5. Free water\u003c/strong>\u003c/p>\n\u003cp>This is the water that farmers pump from wells on their land. It's not exactly free, because it costs money to drill the well and pump the water, but farmers are legally free to use as much as they wish.\u003c/p>\n\u003cp>As a result, farmers have been racing to \u003ca href=\"http://californiawaterblog.com/2014/06/22/modernizing-californias-groundwater-management/\">empty their aquifers\u003c/a>, draining the water in them at an astounding rate. California has now \u003ca href=\"http://californiawaterblog.com/2014/11/04/groundwater-security-for-the-long-term/\">adopted\u003c/a> a plan which is supposed to eventually stop this, but it won't fully take effect for many years.\u003c/p>\n\u003cp>\u003cstrong>6. Fish\u003c/strong>\u003c/p>\n\u003cp>These are the villains of choice in parts of California's agricultural community. California's environmental authorities have stepped into the water allocation game, asserting that the state's endangered wildlife have rights to water that trump the claims even of the earliest settlers. As a result, in drought years, farms are getting less water — much less, in many cases, than state authorities originally promised to deliver. This is why some farmers \u003ca href=\"http://naturalresources.house.gov/issues/issue/?IssueID=5921\">complain\u003c/a>, passionately, about a \"man-made drought.\"\u003c/p>\n\u003cp>\u003cstrong>7. Exports\u003c/strong>\u003c/p>\n\u003cp>According to some \u003ca href=\"http://news.nationalgeographic.com/2015/04/150409-water-agriculture-cattle-dairy-conservation-ngfood/\">reports\u003c/a>, California's farmers are \u003ca href=\"http://www.bbc.com/news/magazine-26124989\">exporting\u003c/a> vast amounts of water to places like China, adding to the state's water shortage. These are not literal water exports, but \"virtual water\" in products like alfalfa or almonds that took a lot of water to produce. Upon closer examination, though, this villain doesn't look quite so guilty. As Lund from UC Davis \u003ca href=\"http://californiawaterblog.com/2014/02/27/virtual-water-vs-real-water-in-california/\">points out\u003c/a>, alfalfa and almonds are the exceptions to the rule. If one counts all agricultural commodities, California imports far more virtual water than it exports. Its imports of corn, meat, lumber and cotton all required huge amounts of water.\u003c/p>\n\u003cp>Okay, time to pick one. Who's your drought-provoking villain of choice?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95039/beyond-almonds-a-rogues-gallery-of-guzzlers-in-californias-drought","authors":["byline_bayareabites_95039"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60"],"tags":["bayareabites_129","bayareabites_8624","bayareabites_16381","bayareabites_11497"],"featImg":"bayareabites_95040","label":"bayareabites"},"bayareabites_74189":{"type":"posts","id":"bayareabites_74189","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74189","score":null,"sort":[1385088123000]},"guestAuthors":[],"slug":"nuts-for-longevity-daily-handful-is-linked-to-longer-life","title":"Nuts For Longevity: Daily Handful Is Linked To Longer Life","publishDate":1385088123,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.","status":"publish","parent":0,"modified":1385088136,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":856},"headData":{"title":"Nuts For Longevity: Daily Handful Is Linked To Longer Life | KQED","description":"Men and women who were regularly munching on peanuts or tree nuts in their 30s and 40s were significantly more likely to reach their 70s, a study found. Researchers say they aren't sure why nuts promote longevity, but they think it has to do with how they affect metabolism and satiety.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nuts For Longevity: Daily Handful Is Linked To Longer Life","datePublished":"2013-11-22T02:42:03.000Z","dateModified":"2013-11-22T02:42:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"74189 http://blogs.kqed.org/bayareabites/?p=74189","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/21/nuts-for-longevity-daily-handful-is-linked-to-longer-life/","disqusTitle":"Nuts For Longevity: Daily Handful Is Linked To Longer Life","nprByline":"Allison Aubrey","nprStoryId":"246549388","nprApiLink":"http://api.npr.org/query?id=246549388&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life?ft=3&f=246549388","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Nov 2013 19:09:00 -0500","nprStoryDate":"Thu, 21 Nov 2013 15:00:00 -0500","nprLastModifiedDate":"Thu, 21 Nov 2013 19:09:09 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388","nprAudioM3u":"http://api.npr.org/m3u/1246590177-dcb497.m3u?orgId=1&topicId=1053&ft=3&f=246549388","path":"/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3?orgId=1&topicId=1053&ft=3&f=246549388","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74190\" class=\"wp-caption aligncenter\" style=\"max-width: 755px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pecans-c5cbb1131bb6a2549b527dc8f911824d4161faf3.jpg\" alt=\"Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\" width=\"755\" height=\"567\" class=\"size-full wp-image-74190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Regular nut consumers had about a 20 percent reduction in all-cause mortality, including lower death rates from heart disease and cancer, a study found. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131121_atc_08.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246549388/nuts-for-longevity-daily-handful-is-linked-to-longer-life\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Americans have not always been in love with nuts.\u003c/p>\n\u003cp>Think about it: They're loaded with calories and fat. Plus, they can be expensive.\u003c/p>\n\u003cp>But Americans' views — and eating habits — when it comes to nuts are changing. Fast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a growing body of scientific evidence that's putting a health halo over supermarkets' expanding nut aisles.\u003c/p>\n\u003cp>Earlier this year, a large \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/05/242994376/for-mind-body-study-finds-mediterranean-diet-boosts-both\">diet study\u003c/a> concluded that people who eat a Mediterranean-style diet supplemented with daily portions of nuts and olive oil have significantly lower risks of heart attacks and strokes.\u003c/p>\n\u003cp>And just last month, more evidence emerged that snacking on nuts \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/24/240538905/almonds-for-skinny-snackers-yes-they-help-curb-your-appetite\">helps control our appetites\u003c/a>, which may stave off weight gain.\u003c/p>\n\u003cp>Now, a new study published in the \u003cem>New England Journal of Medicine\u003c/em> finds that people in the habit of eating a daily handful (a 1-ounce serving) of nuts are more likely to live longer compared with people who rarely consume nuts.\u003c/p>\n\u003cp>\"The preponderance of evidence suggests a health benefit [from eating nuts],\" says researcher \u003ca href=\"http://doctors.dana-farber.org/directory/profile.asp?pict_id=0000279\">Charles Fuchs\u003c/a> of the Dana-Farber Cancer Institute and Harvard Medical School.\u003c/p>\n\u003cp>To isolate the association between nut consumption and lifespan, Fuchs and his colleagues combined data from two long-term studies that include about 76,000 women and 42,000 men.\u003c/p>\n\u003cp>The participants in the study completed food frequency surveys every two to four years over several decades. They answered all kinds of questions about dozens of different kinds of foods, including how many servings of nuts they consumed.\u003c/p>\n\u003cp>\"What we find is that regular nut consumers have about a 20 percent reduction in all-cause mortality\" over the course of the study, Fuchs says. This includes lower death rates from heart disease and cancer.\u003c/p>\n\u003cp>Now, since death is inevitable for all of us, here's another way to think about the findings: Men and women who were regularly munching on peanuts or tree nuts like almonds, pecans and walnuts in their 30s and 40s when the study began were significantly more likely to reach their 70s, compared with folks who didn't eat nuts.\u003c/p>\n\u003cp>So how could a daily handful of nuts possibly be so beneficial? Fuchs says it's not entirely clear.\u003c/p>\n\u003cp>\"What we think nuts do is that they affect metabolism,\" he explains. Prior research has shown that nuts help us feel fuller, faster. And nuts also help control blood sugar.\u003c/p>\n\u003cp>Fuchs says if nuts lead to a sense of satiety and help people eat less, many of the other benefits may follow. This could \"reduce the risk of diabetes and also reduce the risk of cardiovascular disease,\" he says.\u003c/p>\n\u003cp>Of course, this study does not prove a cause and effect between eating nuts and living longer. The design of this type of long-term, observational study only enables researchers to establish an association — a link.\u003c/p>\n\u003cp>Going forward, researchers want to try to better understand what might explain this link. They want to know more about how the combination of beneficial plant compounds and minerals — such as magnesium, fiber and protein — found in nuts may be influencing the body.\u003c/p>\n\u003cp>With all the good news about nuts in the news, experts who track food trends say more Americans are eating them.\u003c/p>\n\u003cp>\"Nuts are in the perfect spot right now,\" says \u003ca href=\"https://twitter.com/JohnNF_Mintel\">John Frank\u003c/a> of Mintel. The market research firm estimates that sales of nuts and dried fruit in the U.S. will grow from about $7 billion in annual sales in 2012 to over $9 billion by 2017.\u003c/p>\n\u003cp>Nuts check a lot of boxes that young adults are looking for: They're high in protein, they're easy to grab and eat on the go, and they're a natural, plant-based food.\u003c/p>\n\u003cp>\"I'm a vegetarian, so nuts are an important part of my diet, for added protein,\" shopper Emily Williams told me as she added nuts to her shopping cart at a Trader Joe's in Washington, D.C.\u003c/p>\n\u003cp>Many grocery stores' expanding nut aisles now include lots of variety — everything from dark-chocolate-covered almonds to spicy, Asian-flavor-infused nuts.\u003c/p>\n\u003cp>And Frank says millennials love the variety. Young adults aren't just snacking on nuts — increasingly, they're tossing them in salads and sprinkling them in yogurt and cereal.\u003c/p>\n\u003cp>One note about the \u003cem>NEJM\u003c/em> study on nuts: The major part of the study was funded by the National Institutes of Health. The researchers also accepted a grant from the International Tree Nut Council Nutrition Research and Education Foundation to cover the cost of analyzing the data.\u003c/p>\n\u003cp>\"The [nut] council approved the grant without any knowledge of the results,\" says Fuchs. And there was an agreement that the researchers would have reported the findings no matter what the results showed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74189/nuts-for-longevity-daily-handful-is-linked-to-longer-life","authors":["byline_bayareabites_74189"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_8624","bayareabites_11346","bayareabites_11260","bayareabites_11289","bayareabites_1828","bayareabites_11925","bayareabites_11318","bayareabites_10921","bayareabites_12721"],"featImg":"bayareabites_74190","label":"bayareabites"},"bayareabites_33421":{"type":"posts","id":"bayareabites_33421","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33421","score":null,"sort":[1317214827000]},"guestAuthors":[],"slug":"figs-for-the-jewish-new-year","title":"Figs for the Jewish New Year","publishDate":1317214827,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final.jpg\" alt=\"Fig Cake with Almonds\" title=\"Fig Cake with Almonds\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33741\">\u003c/a>\u003c/p>\n\u003cp>At sundown today, \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins. One of my favorite parts of this important but still joyous holiday is the mandate to start the year with sweetness. No radicchio, no vinegar, nothing bitter or sour. That will come in due time, as part of life. But right now, while the new year is still untouched and full of promise, it should hold nothing but sweetness. Honey is a traditional part of the new year's table, as are new fruits, those that have just ripened during this autumn season but haven't found their way into your kitchen yet. They can be served as is, baked into desserts, or slow-braised with chicken, duck, or brisket. \u003c/p>\n\u003cp>We have a rich variety of such fruits to choose from this season: dusty blue, oval-shaped French and Italian sugar plums, excellent for baking in cakes and tarts; luscious juice-dripping melons; grapes of all colors and sizes, from golden, winey Muscats to brilliant Autumn Flames; the first greeny-yellow Bartlett pears and rough-skinned amber Asian pears. And of course, figs, the crown of our fall harvest. There are Black Mission and Brown Turkey figs, green Kadotas and crazy Candystripes. They are frankly seductive, not juicy like a peach but lush and yielding when perfectly ripe.\u003c/p>\n\u003cp>Ripeness is all, though: an unripe fig is a hard, chalky thing with all the appeal of seedy spackle. So, first rule of thumb: make sure your figs are ripe. How to tell? A ripe fig should give a little. A drop of clear, sticky juice oozing from the tiny hole at the base is a good thing. You don't want moldy or wrinkly, but softer is better. \u003c/p>\n\u003cp>It also depends on what you're doing with them. Almost-mushy figs are the tastiest, but they're not going to slice neatly. A wonderful salad for firmer figs this time of year is arugula and mixed lettuces tossed with wheels of peeled orange and quartered figs, dressed with a shallot-sherry vinaigrette and showered, just before serving, with sliced, toasted almonds and nubbins of fresh goat cheese (chevre). Or you can make a divine hors-d'oeuvre by cutting a cross in the top of each fig, tucking in a nubbin of goat or blue cheese, drizzling them with pomegranate molasses and running them under the broiler until the fruit swells and the cheese just begins to melt. Truly, one of the best ways to treat a fig that I've ever discovered.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A warm fig is a sexy fig, and so I love baking with fresh figs this time of year. I can imagine this \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/03/schiacciata-duva/\">schiacciata d'uva\u003c/a> made equally delicious with halved figs instead of grapes. The cake below started as your typical fall apple cake, loaded with diced apples, toasted walnuts, a sweet spice mix of cinnamon, nutmeg, and cloves. But it grows up and becomes a little more elegant when the apples and walnuts are swapped out in favor of figs and almonds, and when the cinnamon is nudged out by the fragrant, camphor-y aroma of cardamom. The seeds of one or two pods of fresh green cardamom, freshly ground or crushed into a cup of sugar, will give more than enough perfume to this cake. You could also crush the dried blossoms of a few stalks of lavender into your sugar instead, to a different but equally lovely effect. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final-side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final-side.jpg\" alt=\"Fig Cake with Almonds\" title=\"Fig Cake with Almonds\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33749\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Fig Cake with Almonds\u003c/strong>\u003cbr>\n\u003cstrong>Summary: \u003c/strong>\u003cem>Want to go wheat-free? You can replace the white and wheat flours in this easy autumn cake with a mixture of oat and barley flours. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25-30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45-50 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup all-purpose unbleached white flour\u003cbr>\n1 cup whole-wheat pastry flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n6 oz (10 tbsp) butter, softened\u003cbr>\n1 1/3 cup cardamom or lavender sugar\u003cbr>\ngrated rind of 1 orange\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n3 eggs\u003cbr>\n1/2 cup buttermilk\u003cbr>\n8 ripe fresh figs, stems removed, quartered\u003cbr>\n2 tbsp honey\u003cbr>\n1/4 cup sliced almonds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. Grease a 10” round baking pan or 9\"x13\" rectangular pan. \u003c/p>\n\u003cp>2. Sift flours, baking powder and soda, and salt together in a large bowl. Set aside.\u003c/p>\n\u003cp>3. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing until each one is thoroughly incorporated into the batter before adding the next. Beat in orange rind and vanilla.\u003c/p>\n\u003cp>4. Beat in one third of the buttermilk. Using a rubber spatula, gently fold in the flour mixture in thirds, alternating with the remaining buttermilk. \u003c/p>\n\u003cp>5. Spread batter in the prepared pan. Press figs lightly into the batter, cut side up, in a decorative pattern. Drizzle with honey and scatter with sliced almonds. \u003c/p>\n\u003cp>6. Bake for 25-30 minutes, until a tester inserted in the center comes out clean and cake is pale golden-brown. Let cool on a rack before removing from pan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Serve with a dollop of crème fraiche or Greek yogurt mixed with honey.\u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the arrival of Rosh Hashanah, the Jewish New Year, with a fragrant fig cake with almonds and cardamom. ","status":"publish","parent":0,"modified":1442166547,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":867},"headData":{"title":"Figs for the Jewish New Year | KQED","description":"Celebrate the arrival of Rosh Hashanah, the Jewish New Year, with a fragrant fig cake with almonds and cardamom. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Figs for the Jewish New Year","datePublished":"2011-09-28T13:00:27.000Z","dateModified":"2015-09-13T17:49:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33421 http://blogs.kqed.org/bayareabites/?p=33421","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/28/figs-for-the-jewish-new-year/","disqusTitle":"Figs for the Jewish New Year","path":"/bayareabites/33421/figs-for-the-jewish-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final.jpg\" alt=\"Fig Cake with Almonds\" title=\"Fig Cake with Almonds\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33741\">\u003c/a>\u003c/p>\n\u003cp>At sundown today, \u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins. One of my favorite parts of this important but still joyous holiday is the mandate to start the year with sweetness. No radicchio, no vinegar, nothing bitter or sour. That will come in due time, as part of life. But right now, while the new year is still untouched and full of promise, it should hold nothing but sweetness. Honey is a traditional part of the new year's table, as are new fruits, those that have just ripened during this autumn season but haven't found their way into your kitchen yet. They can be served as is, baked into desserts, or slow-braised with chicken, duck, or brisket. \u003c/p>\n\u003cp>We have a rich variety of such fruits to choose from this season: dusty blue, oval-shaped French and Italian sugar plums, excellent for baking in cakes and tarts; luscious juice-dripping melons; grapes of all colors and sizes, from golden, winey Muscats to brilliant Autumn Flames; the first greeny-yellow Bartlett pears and rough-skinned amber Asian pears. And of course, figs, the crown of our fall harvest. There are Black Mission and Brown Turkey figs, green Kadotas and crazy Candystripes. They are frankly seductive, not juicy like a peach but lush and yielding when perfectly ripe.\u003c/p>\n\u003cp>Ripeness is all, though: an unripe fig is a hard, chalky thing with all the appeal of seedy spackle. So, first rule of thumb: make sure your figs are ripe. How to tell? A ripe fig should give a little. A drop of clear, sticky juice oozing from the tiny hole at the base is a good thing. You don't want moldy or wrinkly, but softer is better. \u003c/p>\n\u003cp>It also depends on what you're doing with them. Almost-mushy figs are the tastiest, but they're not going to slice neatly. A wonderful salad for firmer figs this time of year is arugula and mixed lettuces tossed with wheels of peeled orange and quartered figs, dressed with a shallot-sherry vinaigrette and showered, just before serving, with sliced, toasted almonds and nubbins of fresh goat cheese (chevre). Or you can make a divine hors-d'oeuvre by cutting a cross in the top of each fig, tucking in a nubbin of goat or blue cheese, drizzling them with pomegranate molasses and running them under the broiler until the fruit swells and the cheese just begins to melt. Truly, one of the best ways to treat a fig that I've ever discovered.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A warm fig is a sexy fig, and so I love baking with fresh figs this time of year. I can imagine this \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/03/schiacciata-duva/\">schiacciata d'uva\u003c/a> made equally delicious with halved figs instead of grapes. The cake below started as your typical fall apple cake, loaded with diced apples, toasted walnuts, a sweet spice mix of cinnamon, nutmeg, and cloves. But it grows up and becomes a little more elegant when the apples and walnuts are swapped out in favor of figs and almonds, and when the cinnamon is nudged out by the fragrant, camphor-y aroma of cardamom. The seeds of one or two pods of fresh green cardamom, freshly ground or crushed into a cup of sugar, will give more than enough perfume to this cake. You could also crush the dried blossoms of a few stalks of lavender into your sugar instead, to a different but equally lovely effect. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final-side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/figcake-final-side.jpg\" alt=\"Fig Cake with Almonds\" title=\"Fig Cake with Almonds\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-33749\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Fig Cake with Almonds\u003c/strong>\u003cbr>\n\u003cstrong>Summary: \u003c/strong>\u003cem>Want to go wheat-free? You can replace the white and wheat flours in this easy autumn cake with a mixture of oat and barley flours. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25-30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 45-50 minutes\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup all-purpose unbleached white flour\u003cbr>\n1 cup whole-wheat pastry flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1 tsp baking soda\u003cbr>\n1/2 tsp salt\u003cbr>\n6 oz (10 tbsp) butter, softened\u003cbr>\n1 1/3 cup cardamom or lavender sugar\u003cbr>\ngrated rind of 1 orange\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n3 eggs\u003cbr>\n1/2 cup buttermilk\u003cbr>\n8 ripe fresh figs, stems removed, quartered\u003cbr>\n2 tbsp honey\u003cbr>\n1/4 cup sliced almonds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 F. Grease a 10” round baking pan or 9\"x13\" rectangular pan. \u003c/p>\n\u003cp>2. Sift flours, baking powder and soda, and salt together in a large bowl. Set aside.\u003c/p>\n\u003cp>3. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, mixing until each one is thoroughly incorporated into the batter before adding the next. Beat in orange rind and vanilla.\u003c/p>\n\u003cp>4. Beat in one third of the buttermilk. Using a rubber spatula, gently fold in the flour mixture in thirds, alternating with the remaining buttermilk. \u003c/p>\n\u003cp>5. Spread batter in the prepared pan. Press figs lightly into the batter, cut side up, in a decorative pattern. Drizzle with honey and scatter with sliced almonds. \u003c/p>\n\u003cp>6. Bake for 25-30 minutes, until a tester inserted in the center comes out clean and cake is pale golden-brown. Let cool on a rack before removing from pan. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Serve with a dollop of crème fraiche or Greek yogurt mixed with honey.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33421/figs-for-the-jewish-new-year","authors":["5038"],"categories":["bayareabites_1516","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8624","bayareabites_1496","bayareabites_9767","bayareabites_9766","bayareabites_8373"],"featImg":"bayareabites_33741","label":"bayareabites"},"bayareabites_21776":{"type":"posts","id":"bayareabites_21776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21776","score":null,"sort":[1295452808000]},"guestAuthors":[],"slug":"got-almond-milk","title":"Got (Almond) Milk?","publishDate":1295452808,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n","blocks":[],"excerpt":"Get the skinny on almond milk's health benefits and concerns.","status":"publish","parent":0,"modified":1295407646,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":978},"headData":{"title":"Got (Almond) Milk? | KQED","description":"Get the skinny on almond milk's health benefits and concerns.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Got (Almond) Milk?","datePublished":"2011-01-19T16:00:08.000Z","dateModified":"2011-01-19T03:27:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21776 http://blogs.kqed.org/bayareabites/?p=21776","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/","disqusTitle":"Got (Almond) Milk?","path":"/bayareabites/21776/got-almond-milk","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21776/got-almond-milk","authors":["5037"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_8624","bayareabites_1621","bayareabites_8842"],"label":"bayareabites"},"bayareabites_19905":{"type":"posts","id":"bayareabites_19905","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19905","score":null,"sort":[1292789438000]},"guestAuthors":[],"slug":"california-buche-de-noel","title":"California Bûche de Noël","publishDate":1292789438,"format":"aside","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n","blocks":[],"excerpt":"A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ","status":"publish","parent":0,"modified":1449088074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1387},"headData":{"title":"California Bûche de Noël | KQED","description":"A California-inspired update of the classic French Bûche de Noël, or Yule Log Cake, with clementines, almonds, goat cheese, and figs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"California Bûche de Noël","datePublished":"2010-12-19T20:10:38.000Z","dateModified":"2015-12-02T20:27:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19905 http://blogs.kqed.org/bayareabites/?p=19905","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/19/california-buche-de-noel/","disqusTitle":"California Bûche de Noël","path":"/bayareabites/19905/california-buche-de-noel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/buche-noel-500.jpg\" alt=\"Buche de Noel\" title=\"Buche de Noel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-20141\">\u003c/p>\n\u003cp>What's a Bûche de Noël? Well, in English, it would be a Yule Log, a fat jellyroll of a cake that's filled and rolled into a long log shape, then iced and decorated to look like a branch fallen in the forest, complete with grooved bark, broken-off stumps,and cute little mushrooms clustered here and there, all under a dusting of powdered sugar \"snow.\"\u003c/p>\n\u003cp>Typically, the \"wood\" of the log is a light, spongy cake, baked in a thin layer on a sheet pan. Flexibility is the key here, as the cake needs to keep its shape when rolled up without cracking, smushing, or falling apart. So, most bûche de Noël recipes start with genoise, a French-style sponge cake made from egg yolks, sugar, and a small amount of flour, lightened with stiffly whipped egg whites. \u003c/p>\n\u003cp>Personally, though, I find that while genoise has a nice springy texture, it tastes like very little, which may be why, in most French desserts, it's usually brushed with liquor or syrups then smothered in fillings and glazes. For true tree-bark verisimilitude, the filling and frosting is typically a truffle-rich, deep-brown chocolate or mocha buttercream. Decorations are exuberant and goofy: bright green-and-red marzipan holly leaves, meringue or marzipan mushrooms, little chocolate banners scrolled in icing spelling out \u003cem>Joyeux Noel. \u003c/em>\u003c/p>\n\u003cp>Classic, then, means old-fashioned, butter-heavy and frankly, a little tacky. But still, the concept remains festive and fun. Why not come up with a seasonal, local cake made for a California Christmas? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, to start: no more foam-rubber genoise. Instead, an equally light but more substantial almond cake, using whole eggs beaten to a thick cream, then folded together with toasted almonds, flour, and a surprise splash of hot milk. \u003c/p>\n\u003cp>And instead of a mouthful of chocolate-flavored butter, the filling is a creamy blend of mild fresh goat cheese (chevre) and quark, lightened with whipped cream and flavored with tangerine or clementine zest. I love \u003ca href=\"http://www.springhillcheese.com\">Spring Hill Jersey Cheese Company\u003c/a>'s vanilla quark, a mild, spreadable fresh cheese speckled with real vanilla bean, which you can find at many farmer's markets around the Bay Area, but you could substitute \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery\u003c/a>'s fromage blanc, or use whipped cream cheese or mascarpone instead. \u003c/p>\n\u003cp>To decorate, cover your log in lightly toasted almond slices for a rough, eucalyptus-looking bark. Surround with fresh or sugar-dusted rosemary sprigs and whole clementines with leaves or the dried clementine slices sold by local farm \u003ca href=\"http://cuesa.org/farm/everything-under-sun\">Everything Under the Sun\u003c/a>. Finally, add a few fat dried figs, poached to plumpness in spiced wine or tea. Nuts, citrus, fresh cheese, dried fruit: that's the taste of California in the wintertime. \u003c/p>\n\u003cp>Happy Holidays!\u003c/p>\n\u003cp>\u003cstrong>California Bûche de Noël \u003c/strong>\u003cbr>\nSince both the filling and the cake mixtures require a lot of beating, a stand mixer comes in very handy here. However, you can also use a hand-held electric mixer. Feel free to substitute walnuts or hazelnuts for the almonds; omit almond extract and amaretto. You can make cake, filling, and garnishes the day before serving; filled and rolled, it will keep well in the refrigerator for 1-2 days. Add the garnishes just before serving. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cake, serves 8-10\u003c/p>\n\u003cp>\u003cstrong>Almond Cake \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup sliced almonds, divided\u003cbr>\n¾ cup flour\u003cbr>\n1 tsp baking powder\u003cbr>\n¼ tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 tsp vanilla\u003cbr>\n¼ tsp almond extract\u003cbr>\n2 tbsp amaretto liqueur, optional\u003cbr>\n1 cup + 1 tsp sugar\u003cbr>\n½ cup milk\u003cbr>\n1 tbsp butter\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Preheat oven to 350 degrees. Line a 9\" x 13\" rimmed baking sheet with parchment paper. Lightly grease and flour paper, shaking off excess. Sprinkle a thin, clean tea towel with powdered sugar and set aside. \u003c/p>\n\u003cp>2. To prepare almonds, spread slices out on a baking sheet and bake for 5-8 minutes at 325 degrees, until they smell toasty and are light golden brown in spots. Remove from oven and let cool. Measure out 1/3 cup of almonds, and set remaining almonds aside. Toss 1/3 cup almonds with 1 tsp sugar. Chop finely or, using a food processor or blender, pulse in short bursts into a coarse powder. \u003c/p>\n\u003cp>3. Sift flour, baking powder, and salt together. Stir in ground almonds. Set aside.\u003c/p>\n\u003cp>4. Beat eggs with vanilla, almond extract, and 1 tbsp amaretto (if using) for 1 minute. Add sugar a little at a time, beating vigorously for at least 5 minutes, until mixture is very thick (about the consistency of soft mayonnaise) and a pale creamy-yellow. When you lift the beaters, the mixture should form a ribbon as it falls back into the bowl.\u003c/p>\n\u003cp>5. Over low heat, heat milk and butter together until butter is melted and milk is hot but not boiling. \u003c/p>\n\u003cp>6. Gently fold flour mixture in eggs. Pour in milk and butter and stir gently until batter is smooth. Pour batter into prepared pan. Bake for 30 minutes, or until top is pale golden and springs back when pressed with a fingertip. \u003c/p>\n\u003cp>7. Holding onto the parchment, lift cake off baking sheet and reverse onto prepared tea towel. Peel off parchment and discard. Using a small sharp knife, trim off any hard or crunchy edges. Starting at the short end closest to you, roll the cake and towel together away from you into a fat log. Set aside to cool for an hour or so. (It’s important to roll up the cake while still hot, so it will stay flexible as it cools.)\u003c/p>\n\u003cp>\u003cstrong>Chevre-Citrus Filling\u003c/strong>\u003cbr>\nIf you're a goat cheese hater, substitute whipped cream cheese or Neufchatel. Leave out the orange liqueur if you don’t want to splurge on a name brand; cheap triple sec will make the whole batch taste like baby aspirin. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n1 cup (8 oz) quark, fromage blanc, or mascarpone cheese\u003cbr>\n4 oz mild, fresh goat cheese, crumbled\u003cbr>\n1 tbsp good quality orange liqueur, such as Cointreau or Grand Marnier\u003cbr>\n2 tbsp honey, or to taste\u003cbr>\n1 tbsp grated tangerine or clementine zest\u003cbr>\n1-2 tbsp milk, as needed\u003cbr>\n1 cup heavy cream\u003cbr>\n1 tbsp finely chopped candied orange rind and/or 1 tbsp finely chopped candied ginger\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\n1. Beat mascarpone, goat cheese, orange liqueur, honey, and zest together until smooth, adding milk as necessary to get a smooth consistency. \u003c/p>\n\u003cp>2. In a separate bowl, beat cream to soft peaks. Fold cream gently into mascarpone mixture. Fold in candied rind and/or ginger. Cover and chill until needed. \u003c/p>\n\u003cp>\u003cstrong>Sugared Rosemary Sprigs \u003c/strong>\u003cbr>\nFresh rosemary sprigs are a nice touch of greenery around your completed cake. However, if you want to go all out and make them look winter-frosted, beat 1 egg white until frothy. Dip rosemary sprigs into egg white to coat, then dip and turn in granulated sugar to cover. Set aside to dry. \u003c/p>\n\u003cp>\u003cstrong>Poached Dried Figs\u003c/strong>\u003cbr>\nYou can use any liquid you like to poach the figs, such equal parts water and red or white wine; apple cider; or spiced tea. \u003c/p>\n\u003cp>\u003cem>Ingredients:\u003c/em>\u003cbr>\n10 dried figs\u003cbr>\n2 cups liquid\u003cbr>\nRind of 1 orange or tangerine, in large pieces\u003cbr>\n1 tbsp honey\u003cbr>\n1 cinnamon stick\u003cbr>\n4 or 5 whole cloves\u003c/p>\n\u003cp>\u003cem>Preparation:\u003c/em>\u003cbr>\nCover figs with liquid, add rind, honey, and spices. Bring to a simmer and cook over low heat for 20 minutes, or until figs are soft and puffed up. Remove from heat and let cool in liquid. Refrigerate until needed. \u003c/p>\n\u003cp>\u003cstrong>To Assemble Cake\u003c/strong>\u003cbr>\nAlmond Cake\u003cbr>\nChevre-Citrus Filling\u003cbr>\nRemaining toasted almonds\u003cbr>\nFresh or Sugared Rosemary Sprigs\u003cbr>\nWhole clementines with leaves, or dried clementine slices\u003cbr>\nPoached Dried Figs, drained and halved\u003c/p>\n\u003cp>1. Unroll cake from towel. Sprinkle with 1 tbsp amaretto, if using. Spread half the filling across cake, leaving a bare margin of about ½ inch on all sides. Starting from the short end again, roll up cake tightly (without towel). \u003c/p>\n\u003cp>2. Using a butter knife or offset spatula, cover cake with remaining filling. Trim ends to reveal spiral pattern. Press sliced almonds over filling. Drape cake with plastic wrap and chill for several hours or overnight. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. To serve, arrange rosemary sprigs, clementines (or clementine slices), and figs around cake. Slice and serve, including 2 poached fig halves with each slice. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19905/california-buche-de-noel","authors":["5038"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8624","bayareabites_8598","bayareabites_8601","bayareabites_250","bayareabites_8600","bayareabites_55","bayareabites_8623","bayareabites_1356","bayareabites_3069","bayareabites_8599"],"featImg":"bayareabites_20141","label":"bayareabites_15122"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","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","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"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","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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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":{"npr":"https://rpb3r.app.goo.gl/4s8b","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. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"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":{"site":"news","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","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"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":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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