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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephaniestiavetti":{"type":"authors","id":"5120","meta":{"index":"authors_1591205172","id":"5120","found":true},"name":"Stephanie Stiavetti","firstName":"Stephanie","lastName":"Stiavetti","slug":"stephaniestiavetti","email":"steph@theculinarylife.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"jerryjamesstone":{"type":"authors","id":"5362","meta":{"index":"authors_1591205172","id":"5362","found":true},"name":"Jerry James Stone","firstName":"Jerry James","lastName":"Stone","slug":"jerryjamesstone","email":"mail@jerryjamesstone.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger's Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, Digg.com and Fodor's Travel Guides.\r\nI studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.\r\nI am currently launching a social media startup called Trak.ly\r\n\r\nFollow me on Twitter \u003ca href=\"https://twitter.com/#!/jerryjamesstone\">@jerryjamesstone\u003c/a> and \u003ca href=\"http://www.facebook.com/jerryjamesstone\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twitter":"jerryjamesstone","facebook":"jerryjamesstone","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jerry James Stone | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9dcb39fc002d2308373954dd19c372df?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jerryjamesstone"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119828":{"type":"posts","id":"bayareabites_119828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119828","score":null,"sort":[1503852750000]},"guestAuthors":[],"slug":"recipe-sweet-summer-blueberry-crumble","title":"Recipe: Sweet Summer Blueberry Crumble","publishDate":1503852750,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","status":"publish","parent":0,"modified":1554413201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Recipe: Sweet Summer Blueberry Crumble | KQED","description":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Sweet Summer Blueberry Crumble","datePublished":"2017-08-27T16:52:30.000Z","dateModified":"2019-04-04T21:26:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119828 https://ww2.kqed.org/bayareabites/?p=119828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/","disqusTitle":"Recipe: Sweet Summer Blueberry Crumble","videoEmbed":"https://youtu.be/skHmY0MFI8M","path":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120223,120242,120226,120225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1183","bayareabites_11765","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_120245","label":"bayareabites"},"bayareabites_111808":{"type":"posts","id":"bayareabites_111808","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111808","score":null,"sort":[1472927962000]},"guestAuthors":[],"slug":"the-wild-and-native-foods-we-should-be-eating","title":"The Wild and Native Foods We Should Be Eating","publishDate":1472927962,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In the United States, kale has skyrocketed in popularity in recent years as consumers have discovered they enjoy the nutrient-dense green in many forms—stir-fried, in salads, in smoothies, even baked or fried into chips. \u003ca href=\"http://www.irbv.umontreal.ca/chercheurs/alain-cuerrier\">Alain Cuerrier\u003c/a>, botanist and adjunct professor in the University of Montreal’s biological sciences department, says we in the U.S. and Canada live among an under-tapped wealth of nutrients. Although kale is currently enjoying the spotlight, many other rock-star fruits and veggies—which are bursting with nutrients and, unlike kale, are native to this continent—deserve attention as well.\u003c/p>\n\u003cp>Following the lead of some local populations around the world that are \u003ca href=\"http://www.nature.com/news/the-rise-of-africa-s-super-vegetables-1.17712\">awakening to indigenous fruits and vegetables\u003c/a>, we wanted to explore some foods native to the Americas that also have a nutritional bounty to offer.\u003c/p>\n\u003cp>\u003cstrong>Weedy greens\u003c/strong>\u003c/p>\n\u003cp>Some of the most nutritious and accessible greens that call the U.S. home are actually treated as weeds.\u003c/p>\n\u003cp>\u003cstrong>Lambsquarters\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111816\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lambsquartersphoto-1024x768.jpg\" alt=\"Lambsquarters\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lambsquarters\u003c/figcaption>\u003c/figure>\n\u003cp>Google “lambsquarters,” and you’ll turn up weed-fighting resources from agricultural extension programs around the country. But this small-leafed green is actually rich in calcium, folate, manganese, vitamin K, and even protein, as well as health-boosting compounds like beta carotene and lutein. Though long regarded as a weed by the majority of U.S. residents (it’s a traditional food for many Native American communities), the plant is starting to make an appearance on dinner plates around the country. Raw, it’s similar to raw baby kale or a chewier spinach, but you can also boil or fry it. As it can grow in or adapt to most environments, farmers from New York to Colorado pick the green from around their farms and bring it to sell at their area farmers’ markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Purslane\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111819\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/purslane-pic.jpg\" alt=\"Purslane\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Purslane\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a weed that gardeners everywhere know all too well. Because it thrives even in poor soils, it can be found in almost any part of the U.S. Despite its pervasiveness, it’s actually one of the best \u003ca href=\"http://www.globalsciencebooks.info/Online/GSBOnline/images/2010/EJPSB_4(SI1)/EJPSB_4(SI1)131-136o.pdf\">plant sources of omega-3 fatty acids\u003c/a>, alpha-linolenic acid, and \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/07315724.1992.10718240\">several antioxidants\u003c/a>, including beta carotene, alpha-tocopherol, and glutathione. Its flavor is part cucumber, part lemon, part question mark, and it has a crunchy, almost refreshing (or inedible, depending who you ask) texture. You can eat it raw—on a salad, for example—or as a cooked vegetable.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/3763209380_d6a8257377_b.jpg\" alt=\"Dandelion greens\" width=\"1024\" height=\"683\" class=\"size-full wp-image-111810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion greens\u003c/figcaption>\u003c/figure>\n\u003cp>These bitter greens are \u003ca href=\"http://healthyeating.sfgate.com/health-benefits-eating-dandelion-greens-4433.html\">packed with\u003c/a> calcium, iron, and vitamins A, K, and E, as well aslutein, a carotenoid believed to help protect the eye from cataracts and macular degeneration, and zeaxanthin. They also provide \u003ca href=\"http://online.liebertpub.com/doi/abs/10.1089/jmf.2009.1249\">anti-inflammatory effects\u003c/a> in the body. Bonus: the bitter flavor profile is itself said to have \u003ca href=\"http://www.drweil.com/drw/u/QAA401077/Is-Bitter-Better.html\">inherent health benefits\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Not-so-weedy greens\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Stinging nettles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111820\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/stinging-nettle-pic.jpg\" alt=\"Stinging nettles\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stinging nettles\u003c/figcaption>\u003c/figure>\n\u003cp>Common \u003ca href=\"http://depts.washington.edu/propplnt/Plants/Urtica%252520dioica.htm\">throughout North America\u003c/a>, often as an understory plant in moist, wooded areas, these guys are a good source of iron, potassium, manganese, calcium, folate, and vitamins A and C. They are also rich in beta carotene and lutein, a carotenoid believed to help \u003ca href=\"http://jn.nutrition.org/content/132/3/518S.abstract\">protect the eye\u003c/a> from cataracts and macular degeneration, as well as have some\u003ca href=\"http://jn.nutrition.org/content/132/3/518S.abstract\">heart health\u003c/a> benefits.\u003c/p>\n\u003cp>True to their name, stinging nettles have fine hairs on their leaves and stems that release irritating chemicals when they come in contact with the skin. While the plant requires some care when harvesting, boiling the nettles takes the sting away. They can be turned into \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S2210803312000978\">tea\u003c/a> (probably the most common way they’re consumed) as well as \u003ca href=\"http://www.bbcgoodfood.com/recipes/2137636/nettle-soup\">soup\u003c/a>,\u003ca href=\"http://www.thekitchn.com/stinging-nettles-8-recipes-for-145582\">pesto, and other springtime dishes\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watercress\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111821\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/watercress-pic-1024x768.jpg\" alt=\"Watercress\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Watercress\u003c/figcaption>\u003c/figure>\n\u003cp>We’re cheating here. Watercress is actually native to Europe—and was supposedly popular with Hippocrates, the Greek physician often (if \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S2212826313000924\">incorrectly\u003c/a>) credited with the quote, “Let food be thy medicine and medicine be thy food.” But watercress has been in North America long enough to be regarded as a traditional food in some Native American communities and now grows in almost every state.\u003c/p>\n\u003cp>Bursting with vitamin C, this overlooked green is a good source of calcium and vitamins E and K and is rich in glucosinolates, or compounds that activate cell defenses \u003ca href=\"http://econtent.hogrefe.com/doi/abs/10.1024/0300-9831.72.1.26\">against certain cancers\u003c/a>. “Watercress—that’s a very, very nutrient-dense food when it comes to bioactive [compounds],” said Pamela Pehrsson, researcher at the USDA’s Agricultural Research Service, who co-authored a 2014 \u003ca href=\"https://www.ars.usda.gov/SP2UserFiles/Place/80400525/Articles/JFCA34_136-152.pdf\">study\u003c/a> on the nutrient composition of Native American plant foods. A member of the mustard family, watercress is commonly eaten as a salad green, but it is also used as a garnish for its slightly spicy, peppery flavor.\u003c/p>\n\u003cp>\u003cstrong>Sorrel\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/5663059612_b6e85caacb_b.jpg\" alt=\"Sorrel\" width=\"1024\" height=\"683\" class=\"size-full wp-image-111811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel\u003c/figcaption>\u003c/figure>\n\u003cp>This sour-tasting \u003ca href=\"https://ndb.nal.usda.gov/ndb/foods/show/8344?fgcd=American+Indian%2525252FAlaska+Native+Foods&manu=&lfacet=&format=&count=&max=35&offset=35&sort=&qlookup=\">green\u003c/a> is a staple at some farmers’ markets. It offers up iron, phosphorus, vitamin C, and some B vitamins, and is usually found either mixed into salads to add a bright, astringent flavor to the greens, or blended into a sauce to accent the main dish.\u003c/p>\n\u003cp>\u003cstrong>Looking beyond greens…\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Currants\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111814\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/currants-pic.jpg\" alt=\"Currants\" width=\"1024\" height=\"690\" class=\"size-full wp-image-111814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-960x647.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Currants\u003c/figcaption>\u003c/figure>\n\u003cp>Some currants, which share a genus with gooseberries, are native to North America, and almost all provide a major boost to health. Blackcurrants may be the most popular, but the \u003ca href=\"http://www.ingentaconnect.com/content/ben/cnf/2005/00000001/00000001/art00008\">red ones\u003c/a> are worth another look. “The red berries have much value in terms of\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606004833\">antioxidants\u003c/a> and also anthocyanins, and inflammatory problems,” said Cuerrier. Even if they do make it onto a plate, he says, they often end up passed over as garnish. “[Some restaurants will] put it on top of a cake,” Cuerrier says. “Usually people will leave them aside because they’re quite acidic and astringent, but they’re pretty good for health.”\u003c/p>\n\u003cp>\u003cstrong>Blueberries—\u003c/strong>\u003cstrong>the whole plant\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/blueberrypic-1024x768.jpg\" alt=\"Blueberries—the whole plant\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Blueberries—the whole plant\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you’ve been living under a rock for years, you’ve probably heard about the\u003ca href=\"http://www.medicalnewstoday.com/articles/287710.php\">health benefits of blueberries\u003c/a>, which include decreasing eaters’ risk of obesity, diabetes, and heart disease. What’s less known, Cuerrier says, is that the twigs, roots, and leaves of a blueberry plant, which is native to eastern and north-central North America, are also good for health. They can be made into a tea, he says, adding: “They’re more potent than the fruit itself.”\u003c/p>\n\u003cp>\u003cstrong>Chokecherries\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111813\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/chokecherriesphoto-1024x683.jpg\" alt=\"Chokecherries\" width=\"1024\" height=\"683\" class=\"size-full wp-image-111813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chokecherries\u003c/figcaption>\u003c/figure>\n\u003cp>Native to much of North America, particularly higher-elevation areas, chokecherries have been used by some tribes in cooking as well as for some medicinal purposes. Today, they are primarily used to make jams, juice, and syrup, \u003ca href=\"http://plants.usda.gov/factsheet/pdf/fs_prvi.pdf\">according to the USDA\u003c/a>. Pehrsson’s study also showed that fruits that have a more astringent and bitter taste than most berries are rich in vitamins K and B6, riboflavin, pantothenic acid, and the antioxidants beta-cryptoxanthin, lutein, and zeaxanthin.\u003c/p>\n\u003cp>\u003cstrong>Jerusalem artichoke\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jerusalem-artichoke.jpg\" alt=\"Jerusalem artichoke\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jerusalem artichoke\u003c/figcaption>\u003c/figure>\n\u003cp>Native to eastern North America and also known as sunchokes, these starchy tubers boast iron, potassium, phosphorous, magnesium, and some B vitamins including thiamin, niacin, and riboflavin. Sunchokes have a slightly nutty flavor and may be best when they’re simply roasted, but they show up in other recipes as well and, for the Paleo crowd, as \u003ca href=\"http://www.oliveandherb.com/home/easy-roasted-sunchokes-paleo-fries/\">fries\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Nopales\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111818\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/nopales-pic-1024x682.jpg\" alt=\"Nopales / Cactus paddles in market, San Francisco, California\" width=\"1024\" height=\"682\" class=\"size-full wp-image-111818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Nopales / Cactus paddles in market, San Francisco, California\u003c/figcaption>\u003c/figure>\n\u003cp>Prickly pear cactus grows in the southwestern U.S. and is \u003ca href=\"https://ndb.nal.usda.gov/ndb/foods/show/8425?fgcd=American+Indian%2525252FAlaska+Native+Foods&man=&lfacet=&count=&max=35&sort=&qlookup=&offset=105&format=Full&new=&measureby=\">rich\u003c/a> in calcium, magnesium, folate, and vitamins A, C, and K, as well as betalain compounds, which \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf048134%2B?journalCode=jafcau\">may protect\u003c/a> some blood cells from damage by free radicals.\u003c/p>\n\u003cp>While Cuerrier says there are probably a lot of foods native to this region that go unnoticed or under-appreciated, he also laments the lack of research on this topic—we don’t really know what we’re missing out on.\u003c/p>\n\u003cp>For the time being, he offers two key takeaways for taking better advantage of North America’s native abundance. First, we could be taking much better advantage of the berries available to us. Almost universally packed with nutrients and health-boosting compounds, berries can also fit easily into a daily routine.\u003c/p>\n\u003cp>He points to Scandinavia as a model, where berries seem to be prized and ubiquitous on breakfast tables, at a minimum in the form of jam or jelly. “If you were to interview people in the U.S., how many buy jam made of small berries from locally harvested sources? Not that many,” he says.\u003c/p>\n\u003cp>Cuerrier also observes that restaurants have started to “rediscover” many of these overlooked native foods. Sorrel, for example, has been popping up on menus at high-end restaurants, and he’s noticed chefs turning to local plants, rather than—or at least in addition to—conventional sources like pepper, to provide spices in their cooking. Sean Sherman, an Oglala Lakota chef, has seen growing interest in his catering company, \u003ca href=\"http://sioux-chef.com/\">The Sioux Chef\u003c/a>, which focuses on “revitalizing \u003ca href=\"http://civileats.com/2014/12/09/the-sioux-chef-is-bring-native-food-culture-back/\">indigenous food systems\u003c/a> in a modern culinary context.”\u003c/p>\n\u003cp>When you’re \u003ca href=\"http://civileats.com/2014/12/05/foragers-delight-can-wild-foods-make-city-dwellers-healthier/\">strolling about town\u003c/a> or at your next farmers’ market, keep an eye out for mysterious-looking vegetables, and when you dine at restaurants that source local foods, scan the menu for names you don’t know—and then ask about them. As these native foods begin showing up on more menus and market tables around the U.S. and Canada, there are fewer and fewer excuses not to try them.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photo credits:\u003c/strong> Flickr users Wendell Smith, Siaron James, Jessica and Lon Binder, brewbooks, wintersoul1, Cheeseslave, Rebecca Siegel, allispossible.org.uk, and Celeste Ramsay.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, \u003cem>5280\u003c/em> (The Denver Magazine), \u003cem>Real Simple\u003c/em>,\u003cem>Nutrition Business Journal\u003c/em>, \u003cem>The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n","blocks":[],"excerpt":"These often overlooked fruits and veggies are both packed with nutrients and indigenous to the U.S. and Canada.","status":"publish","parent":0,"modified":1472927962,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1636},"headData":{"title":"The Wild and Native Foods We Should Be Eating | KQED","description":"These often overlooked fruits and veggies are both packed with nutrients and indigenous to the U.S. and Canada.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Wild and Native Foods We Should Be Eating","datePublished":"2016-09-03T18:39:22.000Z","dateModified":"2016-09-03T18:39:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111808 http://ww2.kqed.org/bayareabites/?p=111808","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/09/03/the-wild-and-native-foods-we-should-be-eating/","disqusTitle":"The Wild and Native Foods We Should Be Eating","nprByline":"\u003ca href=\"http://civileats.com/author/rcernansky/\">Rachel Cernansky\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/111808/the-wild-and-native-foods-we-should-be-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, kale has skyrocketed in popularity in recent years as consumers have discovered they enjoy the nutrient-dense green in many forms—stir-fried, in salads, in smoothies, even baked or fried into chips. \u003ca href=\"http://www.irbv.umontreal.ca/chercheurs/alain-cuerrier\">Alain Cuerrier\u003c/a>, botanist and adjunct professor in the University of Montreal’s biological sciences department, says we in the U.S. and Canada live among an under-tapped wealth of nutrients. Although kale is currently enjoying the spotlight, many other rock-star fruits and veggies—which are bursting with nutrients and, unlike kale, are native to this continent—deserve attention as well.\u003c/p>\n\u003cp>Following the lead of some local populations around the world that are \u003ca href=\"http://www.nature.com/news/the-rise-of-africa-s-super-vegetables-1.17712\">awakening to indigenous fruits and vegetables\u003c/a>, we wanted to explore some foods native to the Americas that also have a nutritional bounty to offer.\u003c/p>\n\u003cp>\u003cstrong>Weedy greens\u003c/strong>\u003c/p>\n\u003cp>Some of the most nutritious and accessible greens that call the U.S. home are actually treated as weeds.\u003c/p>\n\u003cp>\u003cstrong>Lambsquarters\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111816\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lambsquartersphoto-1024x768.jpg\" alt=\"Lambsquarters\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lambsquartersphoto-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lambsquarters\u003c/figcaption>\u003c/figure>\n\u003cp>Google “lambsquarters,” and you’ll turn up weed-fighting resources from agricultural extension programs around the country. But this small-leafed green is actually rich in calcium, folate, manganese, vitamin K, and even protein, as well as health-boosting compounds like beta carotene and lutein. Though long regarded as a weed by the majority of U.S. residents (it’s a traditional food for many Native American communities), the plant is starting to make an appearance on dinner plates around the country. Raw, it’s similar to raw baby kale or a chewier spinach, but you can also boil or fry it. As it can grow in or adapt to most environments, farmers from New York to Colorado pick the green from around their farms and bring it to sell at their area farmers’ markets.\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>\u003cstrong>Purslane\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111819\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/purslane-pic.jpg\" alt=\"Purslane\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/purslane-pic-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Purslane\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a weed that gardeners everywhere know all too well. Because it thrives even in poor soils, it can be found in almost any part of the U.S. Despite its pervasiveness, it’s actually one of the best \u003ca href=\"http://www.globalsciencebooks.info/Online/GSBOnline/images/2010/EJPSB_4(SI1)/EJPSB_4(SI1)131-136o.pdf\">plant sources of omega-3 fatty acids\u003c/a>, alpha-linolenic acid, and \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/07315724.1992.10718240\">several antioxidants\u003c/a>, including beta carotene, alpha-tocopherol, and glutathione. Its flavor is part cucumber, part lemon, part question mark, and it has a crunchy, almost refreshing (or inedible, depending who you ask) texture. You can eat it raw—on a salad, for example—or as a cooked vegetable.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111810\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/3763209380_d6a8257377_b.jpg\" alt=\"Dandelion greens\" width=\"1024\" height=\"683\" class=\"size-full wp-image-111810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/3763209380_d6a8257377_b-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion greens\u003c/figcaption>\u003c/figure>\n\u003cp>These bitter greens are \u003ca href=\"http://healthyeating.sfgate.com/health-benefits-eating-dandelion-greens-4433.html\">packed with\u003c/a> calcium, iron, and vitamins A, K, and E, as well aslutein, a carotenoid believed to help protect the eye from cataracts and macular degeneration, and zeaxanthin. They also provide \u003ca href=\"http://online.liebertpub.com/doi/abs/10.1089/jmf.2009.1249\">anti-inflammatory effects\u003c/a> in the body. Bonus: the bitter flavor profile is itself said to have \u003ca href=\"http://www.drweil.com/drw/u/QAA401077/Is-Bitter-Better.html\">inherent health benefits\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Not-so-weedy greens\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Stinging nettles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111820\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/stinging-nettle-pic.jpg\" alt=\"Stinging nettles\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/stinging-nettle-pic-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stinging nettles\u003c/figcaption>\u003c/figure>\n\u003cp>Common \u003ca href=\"http://depts.washington.edu/propplnt/Plants/Urtica%252520dioica.htm\">throughout North America\u003c/a>, often as an understory plant in moist, wooded areas, these guys are a good source of iron, potassium, manganese, calcium, folate, and vitamins A and C. They are also rich in beta carotene and lutein, a carotenoid believed to help \u003ca href=\"http://jn.nutrition.org/content/132/3/518S.abstract\">protect the eye\u003c/a> from cataracts and macular degeneration, as well as have some\u003ca href=\"http://jn.nutrition.org/content/132/3/518S.abstract\">heart health\u003c/a> benefits.\u003c/p>\n\u003cp>True to their name, stinging nettles have fine hairs on their leaves and stems that release irritating chemicals when they come in contact with the skin. While the plant requires some care when harvesting, boiling the nettles takes the sting away. They can be turned into \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S2210803312000978\">tea\u003c/a> (probably the most common way they’re consumed) as well as \u003ca href=\"http://www.bbcgoodfood.com/recipes/2137636/nettle-soup\">soup\u003c/a>,\u003ca href=\"http://www.thekitchn.com/stinging-nettles-8-recipes-for-145582\">pesto, and other springtime dishes\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watercress\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111821\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/watercress-pic-1024x768.jpg\" alt=\"Watercress\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/watercress-pic-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Watercress\u003c/figcaption>\u003c/figure>\n\u003cp>We’re cheating here. Watercress is actually native to Europe—and was supposedly popular with Hippocrates, the Greek physician often (if \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S2212826313000924\">incorrectly\u003c/a>) credited with the quote, “Let food be thy medicine and medicine be thy food.” But watercress has been in North America long enough to be regarded as a traditional food in some Native American communities and now grows in almost every state.\u003c/p>\n\u003cp>Bursting with vitamin C, this overlooked green is a good source of calcium and vitamins E and K and is rich in glucosinolates, or compounds that activate cell defenses \u003ca href=\"http://econtent.hogrefe.com/doi/abs/10.1024/0300-9831.72.1.26\">against certain cancers\u003c/a>. “Watercress—that’s a very, very nutrient-dense food when it comes to bioactive [compounds],” said Pamela Pehrsson, researcher at the USDA’s Agricultural Research Service, who co-authored a 2014 \u003ca href=\"https://www.ars.usda.gov/SP2UserFiles/Place/80400525/Articles/JFCA34_136-152.pdf\">study\u003c/a> on the nutrient composition of Native American plant foods. A member of the mustard family, watercress is commonly eaten as a salad green, but it is also used as a garnish for its slightly spicy, peppery flavor.\u003c/p>\n\u003cp>\u003cstrong>Sorrel\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111811\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/5663059612_b6e85caacb_b.jpg\" alt=\"Sorrel\" width=\"1024\" height=\"683\" class=\"size-full wp-image-111811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/5663059612_b6e85caacb_b-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel\u003c/figcaption>\u003c/figure>\n\u003cp>This sour-tasting \u003ca href=\"https://ndb.nal.usda.gov/ndb/foods/show/8344?fgcd=American+Indian%2525252FAlaska+Native+Foods&manu=&lfacet=&format=&count=&max=35&offset=35&sort=&qlookup=\">green\u003c/a> is a staple at some farmers’ markets. It offers up iron, phosphorus, vitamin C, and some B vitamins, and is usually found either mixed into salads to add a bright, astringent flavor to the greens, or blended into a sauce to accent the main dish.\u003c/p>\n\u003cp>\u003cstrong>Looking beyond greens…\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Currants\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111814\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/currants-pic.jpg\" alt=\"Currants\" width=\"1024\" height=\"690\" class=\"size-full wp-image-111814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/currants-pic-960x647.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Currants\u003c/figcaption>\u003c/figure>\n\u003cp>Some currants, which share a genus with gooseberries, are native to North America, and almost all provide a major boost to health. Blackcurrants may be the most popular, but the \u003ca href=\"http://www.ingentaconnect.com/content/ben/cnf/2005/00000001/00000001/art00008\">red ones\u003c/a> are worth another look. “The red berries have much value in terms of\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606004833\">antioxidants\u003c/a> and also anthocyanins, and inflammatory problems,” said Cuerrier. Even if they do make it onto a plate, he says, they often end up passed over as garnish. “[Some restaurants will] put it on top of a cake,” Cuerrier says. “Usually people will leave them aside because they’re quite acidic and astringent, but they’re pretty good for health.”\u003c/p>\n\u003cp>\u003cstrong>Blueberries—\u003c/strong>\u003cstrong>the whole plant\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/blueberrypic-1024x768.jpg\" alt=\"Blueberries—the whole plant\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/blueberrypic-1024x768-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Blueberries—the whole plant\u003c/figcaption>\u003c/figure>\n\u003cp>Unless you’ve been living under a rock for years, you’ve probably heard about the\u003ca href=\"http://www.medicalnewstoday.com/articles/287710.php\">health benefits of blueberries\u003c/a>, which include decreasing eaters’ risk of obesity, diabetes, and heart disease. What’s less known, Cuerrier says, is that the twigs, roots, and leaves of a blueberry plant, which is native to eastern and north-central North America, are also good for health. They can be made into a tea, he says, adding: “They’re more potent than the fruit itself.”\u003c/p>\n\u003cp>\u003cstrong>Chokecherries\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111813\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/chokecherriesphoto-1024x683.jpg\" alt=\"Chokecherries\" width=\"1024\" height=\"683\" class=\"size-full wp-image-111813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/chokecherriesphoto-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chokecherries\u003c/figcaption>\u003c/figure>\n\u003cp>Native to much of North America, particularly higher-elevation areas, chokecherries have been used by some tribes in cooking as well as for some medicinal purposes. Today, they are primarily used to make jams, juice, and syrup, \u003ca href=\"http://plants.usda.gov/factsheet/pdf/fs_prvi.pdf\">according to the USDA\u003c/a>. Pehrsson’s study also showed that fruits that have a more astringent and bitter taste than most berries are rich in vitamins K and B6, riboflavin, pantothenic acid, and the antioxidants beta-cryptoxanthin, lutein, and zeaxanthin.\u003c/p>\n\u003cp>\u003cstrong>Jerusalem artichoke\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/jerusalem-artichoke.jpg\" alt=\"Jerusalem artichoke\" width=\"1024\" height=\"768\" class=\"size-full wp-image-111815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/jerusalem-artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jerusalem artichoke\u003c/figcaption>\u003c/figure>\n\u003cp>Native to eastern North America and also known as sunchokes, these starchy tubers boast iron, potassium, phosphorous, magnesium, and some B vitamins including thiamin, niacin, and riboflavin. Sunchokes have a slightly nutty flavor and may be best when they’re simply roasted, but they show up in other recipes as well and, for the Paleo crowd, as \u003ca href=\"http://www.oliveandherb.com/home/easy-roasted-sunchokes-paleo-fries/\">fries\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Nopales\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_111818\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/nopales-pic-1024x682.jpg\" alt=\"Nopales / Cactus paddles in market, San Francisco, California\" width=\"1024\" height=\"682\" class=\"size-full wp-image-111818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/nopales-pic-1024x682-960x639.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Nopales / Cactus paddles in market, San Francisco, California\u003c/figcaption>\u003c/figure>\n\u003cp>Prickly pear cactus grows in the southwestern U.S. and is \u003ca href=\"https://ndb.nal.usda.gov/ndb/foods/show/8425?fgcd=American+Indian%2525252FAlaska+Native+Foods&man=&lfacet=&count=&max=35&sort=&qlookup=&offset=105&format=Full&new=&measureby=\">rich\u003c/a> in calcium, magnesium, folate, and vitamins A, C, and K, as well as betalain compounds, which \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf048134%2B?journalCode=jafcau\">may protect\u003c/a> some blood cells from damage by free radicals.\u003c/p>\n\u003cp>While Cuerrier says there are probably a lot of foods native to this region that go unnoticed or under-appreciated, he also laments the lack of research on this topic—we don’t really know what we’re missing out on.\u003c/p>\n\u003cp>For the time being, he offers two key takeaways for taking better advantage of North America’s native abundance. First, we could be taking much better advantage of the berries available to us. Almost universally packed with nutrients and health-boosting compounds, berries can also fit easily into a daily routine.\u003c/p>\n\u003cp>He points to Scandinavia as a model, where berries seem to be prized and ubiquitous on breakfast tables, at a minimum in the form of jam or jelly. “If you were to interview people in the U.S., how many buy jam made of small berries from locally harvested sources? Not that many,” he says.\u003c/p>\n\u003cp>Cuerrier also observes that restaurants have started to “rediscover” many of these overlooked native foods. Sorrel, for example, has been popping up on menus at high-end restaurants, and he’s noticed chefs turning to local plants, rather than—or at least in addition to—conventional sources like pepper, to provide spices in their cooking. Sean Sherman, an Oglala Lakota chef, has seen growing interest in his catering company, \u003ca href=\"http://sioux-chef.com/\">The Sioux Chef\u003c/a>, which focuses on “revitalizing \u003ca href=\"http://civileats.com/2014/12/09/the-sioux-chef-is-bring-native-food-culture-back/\">indigenous food systems\u003c/a> in a modern culinary context.”\u003c/p>\n\u003cp>When you’re \u003ca href=\"http://civileats.com/2014/12/05/foragers-delight-can-wild-foods-make-city-dwellers-healthier/\">strolling about town\u003c/a> or at your next farmers’ market, keep an eye out for mysterious-looking vegetables, and when you dine at restaurants that source local foods, scan the menu for names you don’t know—and then ask about them. As these native foods begin showing up on more menus and market tables around the U.S. and Canada, there are fewer and fewer excuses not to try them.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photo credits:\u003c/strong> Flickr users Wendell Smith, Siaron James, Jessica and Lon Binder, brewbooks, wintersoul1, Cheeseslave, Rebecca Siegel, allispossible.org.uk, and Celeste Ramsay.\u003c/em>\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>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, \u003cem>5280\u003c/em> (The Denver Magazine), \u003cem>Real Simple\u003c/em>,\u003cem>Nutrition Business Journal\u003c/em>, \u003cem>The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111808/the-wild-and-native-foods-we-should-be-eating","authors":["byline_bayareabites_111808"],"categories":["bayareabites_4084","bayareabites_2554","bayareabites_1245","bayareabites_60"],"tags":["bayareabites_1183","bayareabites_15586","bayareabites_14446","bayareabites_12804","bayareabites_15584","bayareabites_15585","bayareabites_8666"],"featImg":"bayareabites_111818","label":"bayareabites"},"bayareabites_98882":{"type":"posts","id":"bayareabites_98882","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98882","score":null,"sort":[1438714524000]},"guestAuthors":[],"slug":"how-new-jersey-tamed-the-wild-blueberry-for-global-production","title":"How New Jersey Tamed The Wild Blueberry For Global Production","publishDate":1438714524,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150804_me_how_new_jersey_tamed_the_wild_blueberry_for_global_production.mp3\u003c/p>\n\u003cp>Nearly every plant that we now depend on for food — from wheat to beans to tomatoes — comes from ancestors that once grew wild on hills and in forests.\u003c/p>\n\u003cp>In most cases, we don't know who, exactly, tamed those plants. We don't know which inventive farmer, thousands of years ago, first selected seeds and planted them for food.\u003c/p>\n\u003cp>The blueberry, though, is different. We know exactly who brought it in from the wild, and where.\u003c/p>\n\u003cp>It happened in the pine barrens of New Jersey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This land is called barren for a reason. \"It's sandy soils, acidic soils, tough conditions,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=1556\">Mark Ehlenfeldt\u003c/a>, a blueberry breeder with the Agricultural Research Service of the U.S. Department of Agriculture. \"It's not suitable for most agriculture, short of cranberries and blueberries.\"\u003c/p>\n\u003cp>Ehlenfeldt and I are standing in a tiny, historic settlement called \u003ca href=\"http://www.whitesbog.org/\">Whitesbog\u003c/a>. It's a kind of time capsule from a century ago. There are dirt paths and a few old buildings, their sides made of plain, weathered, wooden shingles.\u003c/p>\n\u003cfigure id=\"attachment_98884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_2160_custom-debbd1b41624cea7c27fa2ff87101581bd848215-e1438713554511.jpg\" alt=\"Mark Ehlenfeldt, a USDA blueberry breeder, in a century-old planting of Rubel blueberries in Whitesbog.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98884\">\u003cfigcaption class=\"wp-caption-text\">Mark Ehlenfeldt, a USDA blueberry breeder, in a century-old planting of Rubel blueberries in Whitesbog. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When these buildings were erected, the White family owned this land. They were Quakers. Joseph White was a big landowner. He grew cranberries. His oldest daughter was named \u003ca href=\"http://gardenstatelegacy.com/files/The_Blueberry_Born___Bred_in_NJ_Knackmuhs_GSL5.pdf\">Elizabeth\u003c/a>.\u003c/p>\n\u003cp>\"I always describe her as the son he never had. When he rode around with his superintendent, she was the one who rode with them on the wagon. She was very interested in the farm work,\" Ehlenfeldt says.\u003c/p>\n\u003cp>She was also alert to new possibilities for this farm. In 1910, when she was 39 years old, she came across a report about blueberries from the U.S. Department of Agriculture, from a botanist named \u003ca href=\"http://hortsci.ashspublications.org/content/41/1/20.full.pdf\">Frederick Coville\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_98892\" class=\"wp-caption alignright\" style=\"max-width: 411px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/npr-blueberry.jpg\" alt=\"Elizabeth Coleman White inspects a blueberry bush in Whitesbog, N.J., date unknown. White began working with blueberries in 1911.\" width=\"411\" height=\"330\" class=\"size-full wp-image-98892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/npr-blueberry.jpg 411w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/npr-blueberry-400x321.jpg 400w\" sizes=\"(max-width: 411px) 100vw, 411px\">\u003cfigcaption class=\"wp-caption-text\">Elizabeth Coleman White inspects a blueberry bush in Whitesbog, N.J., date unknown. White began working with blueberries in 1911. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/usdagov/6839081234/\">USDA/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coville had been investigating the wild blueberries that grew near his family's vacation home in New Hampshire. He'd figured out, for instance, why wild blueberries usually didn't prosper when people tried to grow them at home, in gardens. Blueberries, he reported, need acidic soils — very different from most food crops.\u003c/p>\n\u003cp>The report suggested that farmers might be able to use this knowledge to grow blueberries as a crop. And it got Elizabeth White's attention. She sat down and wrote a letter to Coville's boss at the USDA. She made sure to keep a carbon copy of this letter; she kept it in a fireproof safe for years afterward.\u003c/p>\n\u003cp>Elizabeth White offered to pay the USDA to carry out additional blueberry experiments on her family's farm. She wrote that this land would be \"admirably suited to blueberries, judging by the way the wild ones flourish\" in the pine forests nearby. These were tall, \"high-bush\" blueberries.\u003c/p>\n\u003cp>Within months, Frederick Coville, the botanist, came to Whitesbog to start the work. Elizabeth White sent word to local people who knew the forests that she would pay generously for any bushes with especially large berries.\u003c/p>\n\u003cfigure id=\"attachment_98886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_2054_slide-e7b15e33fb26b99e9485b23b3cba7157546489fd-e1438714195355.jpg\" alt=\"Blueberries wait for processing at the Atlantic Blueberry Co. packing facility in Hammonton, N.J.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98886\">\u003cfigcaption class=\"wp-caption-text\">Blueberries wait for processing at the Atlantic Blueberry Co. packing facility in Hammonton, N.J. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pine people, as they were known, located 100 promising blueberry bushes. \u003cbr>White named each one for the person who found it: Harding, Hanes, Rubel. (Rubel was actually found by a man named Rube Leek. White didn't think she should use Leek as a blueberry name, and \"Rube\" didn't seem polite, so they settled on \"Rubel.\")\u003c/p>\n\u003cp>Coville figured out how to take cuttings from these bushes and grow new ones. These were clones of the original. \"You could take that single bush and make 100 bushes. You could make 1,000 bushes. 10,000 bushes. And they would all be uniform,\" says Ehlenfeldt.\u003c/p>\n\u003cp>A few of those bushes were great berry producers. In fact, some of them still are growing here in a field at Whitesbog, right where they were planted 100 years ago, and they're still putting out berries.\u003c/p>\n\u003cp>But Coville also used these native bushes to start breeding. He cross-pollinated them, collected the seeds and grew them, selecting new bushes from among the offspring that produced the biggest and best crop of berries.\u003c/p>\n\u003cp>Elizabeth White described this work, years later, as a \"joyous memory.\" She wrote that \"encouraging developments came thick and fast. Dr. Coville and I gloated over them together, the enthusiasm of each fanning to brighter flame that of the other.\"\u003c/p>\n\u003cp>In 1916, they had a totally different kind of blueberry harvest to sell: large berries that all looked and tasted the same.\u003c/p>\n\u003cp>The blueberry had been tamed. A new business was born.\u003c/p>\n\u003cp>And in recent years, it's turned into a global phenomenon.\u003c/p>\n\u003cfigure id=\"attachment_98887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_2073_slide-56b9f162f9a202aa0d78f5c4a495a2219de5f3f8-e1438714273258.jpg\" alt=\"Part of the fresh blueberry packing line at the Atlantic Blueberry Co.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98887\">\u003cfigcaption class=\"wp-caption-text\">Part of the fresh blueberry packing line at the Atlantic Blueberry Co. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I got a small taste of that growth at the \u003ca href=\"http://www.atlanticblueberry.com/#!about/c15v1\">Atlantic Blueberry Co.\u003c/a> of Hammonton, N.J., a town that calls itself the Blueberry Capital Of the World. The Galleta family started this business with four acres of blueberries in 1936. Today, the company is still family owned, but its fields cover more than 1,000 acres.\u003c/p>\n\u003cp>Thousands of tons of blueberries flow through the packing house here during the two-month harvest. A river of blue flows underneath a video camera, which can detect any berries that aren't quite blue enough. A computer instantly activates air jets that blow the not-quite-ripe berry out of the stream.\u003c/p>\n\u003cp>\"If it's red or green, it's coming out!\" shouts Denny Doyle, the company's general manager, over the din of equipment.\u003c/p>\n\u003cp>Some berries go into boxes and straight off to the supermarket. Others go into a supercharged cooler, where it's 15 degrees below zero.\u003c/p>\n\u003cp>\"Within 30 to 60 seconds, it'll start freezing the berries,\" says Doyle. \"I'm running 80-mile-an-hour winds in there. It's very turbulent in there.\"\u003c/p>\n\u003cp>Even though Atlantic Blueberry's production has grown, demand for blueberries has grown even faster.\u003c/p>\n\u003cp>A few decades ago, \u003ca href=\"http://www.news4jax.com/news/uf-leads-way-in-building-better-blueberry/33768282\">plant breeders\u003c/a> in Florida created new kinds of high-bush blueberries that could grow in warmer climates. Blueberry production spread from its traditional sites in New Jersey and Michigan to Florida, Georgia, California and Oregon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hrt.msu.edu/jim-hancock\">Jim Hancock\u003c/a>, a blueberry breeder at Michigan State University, watched this growth in amazement. \"I couldn't believe that this could be sustained,\" he says. \"And it's never diminished.\"\u003c/p>\n\u003cp>North American consumers can now get fresh blueberries in winter. They grow in Chile and Peru. Europeans are now growing high-bush blueberries.\u003c/p>\n\u003cp>Just in the past 10 years, global blueberry production has \u003ca href=\"http://www.blueberrycouncil.org/blueberry-marketers/\">tripled\u003c/a>. \"It's become a world crop. It's huge!\" says Hancock.\u003c/p>\n\u003cp>And no matter where they grow, these high-bush blueberries trace at least part of their ancestry to Whitesbog, and the enthusiasm of Elizabeth White and Frederick Coville. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the past 10 years, the global blueberry crop has tripled. Yet the big, round commercial blueberry is a fairly recent innovation. It was created by breeders exactly 100 years ago, in New Jersey.","status":"publish","parent":0,"modified":1438714685,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1182},"headData":{"title":"How New Jersey Tamed The Wild Blueberry For Global Production | KQED","description":"In the past 10 years, the global blueberry crop has tripled. Yet the big, round commercial blueberry is a fairly recent innovation. It was created by breeders exactly 100 years ago, in New Jersey.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How New Jersey Tamed The Wild Blueberry For Global Production","datePublished":"2015-08-04T18:55:24.000Z","dateModified":"2015-08-04T18:58:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98882 http://ww2.kqed.org/bayareabites/?p=98882","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/04/how-new-jersey-tamed-the-wild-blueberry-for-global-production/","disqusTitle":"How New Jersey Tamed The Wild Blueberry For Global Production","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"428984045","nprApiLink":"http://api.npr.org/query?id=428984045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/04/428984045/how-new-jersey-tamed-the-wild-blueberry-for-global-production?ft=nprml&f=428984045","nprRetrievedStory":"1","nprPubDate":"Tue, 04 Aug 2015 13:48:00 -0400","nprStoryDate":"Tue, 04 Aug 2015 05:49:00 -0400","nprLastModifiedDate":"Tue, 04 Aug 2015 13:48:13 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150804_me_how_new_jersey_tamed_the_wild_blueberry_for_global_production.mp3?orgId=1&topicId=1053&d=422&p=3&story=428984045&t=progseg&e=429214006&seg=9&ft=nprml&f=428984045","nprAudioM3u":"http://api.npr.org/m3u/1429219704-a68286.m3u?orgId=1&topicId=1053&d=422&p=3&story=428984045&t=progseg&e=429214006&seg=9&ft=nprml&f=428984045","path":"/bayareabites/98882/how-new-jersey-tamed-the-wild-blueberry-for-global-production","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150804_me_how_new_jersey_tamed_the_wild_blueberry_for_global_production.mp3?orgId=1&topicId=1053&d=422&p=3&story=428984045&t=progseg&e=429214006&seg=9&ft=nprml&f=428984045","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150804_me_how_new_jersey_tamed_the_wild_blueberry_for_global_production.mp3\u003c/p>\n\u003cp>Nearly every plant that we now depend on for food — from wheat to beans to tomatoes — comes from ancestors that once grew wild on hills and in forests.\u003c/p>\n\u003cp>In most cases, we don't know who, exactly, tamed those plants. We don't know which inventive farmer, thousands of years ago, first selected seeds and planted them for food.\u003c/p>\n\u003cp>The blueberry, though, is different. We know exactly who brought it in from the wild, and where.\u003c/p>\n\u003cp>It happened in the pine barrens of New Jersey.\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 land is called barren for a reason. \"It's sandy soils, acidic soils, tough conditions,\" says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=1556\">Mark Ehlenfeldt\u003c/a>, a blueberry breeder with the Agricultural Research Service of the U.S. Department of Agriculture. \"It's not suitable for most agriculture, short of cranberries and blueberries.\"\u003c/p>\n\u003cp>Ehlenfeldt and I are standing in a tiny, historic settlement called \u003ca href=\"http://www.whitesbog.org/\">Whitesbog\u003c/a>. It's a kind of time capsule from a century ago. There are dirt paths and a few old buildings, their sides made of plain, weathered, wooden shingles.\u003c/p>\n\u003cfigure id=\"attachment_98884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_2160_custom-debbd1b41624cea7c27fa2ff87101581bd848215-e1438713554511.jpg\" alt=\"Mark Ehlenfeldt, a USDA blueberry breeder, in a century-old planting of Rubel blueberries in Whitesbog.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98884\">\u003cfigcaption class=\"wp-caption-text\">Mark Ehlenfeldt, a USDA blueberry breeder, in a century-old planting of Rubel blueberries in Whitesbog. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When these buildings were erected, the White family owned this land. They were Quakers. Joseph White was a big landowner. He grew cranberries. His oldest daughter was named \u003ca href=\"http://gardenstatelegacy.com/files/The_Blueberry_Born___Bred_in_NJ_Knackmuhs_GSL5.pdf\">Elizabeth\u003c/a>.\u003c/p>\n\u003cp>\"I always describe her as the son he never had. When he rode around with his superintendent, she was the one who rode with them on the wagon. She was very interested in the farm work,\" Ehlenfeldt says.\u003c/p>\n\u003cp>She was also alert to new possibilities for this farm. In 1910, when she was 39 years old, she came across a report about blueberries from the U.S. Department of Agriculture, from a botanist named \u003ca href=\"http://hortsci.ashspublications.org/content/41/1/20.full.pdf\">Frederick Coville\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_98892\" class=\"wp-caption alignright\" style=\"max-width: 411px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/npr-blueberry.jpg\" alt=\"Elizabeth Coleman White inspects a blueberry bush in Whitesbog, N.J., date unknown. White began working with blueberries in 1911.\" width=\"411\" height=\"330\" class=\"size-full wp-image-98892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/npr-blueberry.jpg 411w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/npr-blueberry-400x321.jpg 400w\" sizes=\"(max-width: 411px) 100vw, 411px\">\u003cfigcaption class=\"wp-caption-text\">Elizabeth Coleman White inspects a blueberry bush in Whitesbog, N.J., date unknown. White began working with blueberries in 1911. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/usdagov/6839081234/\">USDA/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coville had been investigating the wild blueberries that grew near his family's vacation home in New Hampshire. He'd figured out, for instance, why wild blueberries usually didn't prosper when people tried to grow them at home, in gardens. Blueberries, he reported, need acidic soils — very different from most food crops.\u003c/p>\n\u003cp>The report suggested that farmers might be able to use this knowledge to grow blueberries as a crop. And it got Elizabeth White's attention. She sat down and wrote a letter to Coville's boss at the USDA. She made sure to keep a carbon copy of this letter; she kept it in a fireproof safe for years afterward.\u003c/p>\n\u003cp>Elizabeth White offered to pay the USDA to carry out additional blueberry experiments on her family's farm. She wrote that this land would be \"admirably suited to blueberries, judging by the way the wild ones flourish\" in the pine forests nearby. These were tall, \"high-bush\" blueberries.\u003c/p>\n\u003cp>Within months, Frederick Coville, the botanist, came to Whitesbog to start the work. Elizabeth White sent word to local people who knew the forests that she would pay generously for any bushes with especially large berries.\u003c/p>\n\u003cfigure id=\"attachment_98886\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_2054_slide-e7b15e33fb26b99e9485b23b3cba7157546489fd-e1438714195355.jpg\" alt=\"Blueberries wait for processing at the Atlantic Blueberry Co. packing facility in Hammonton, N.J.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98886\">\u003cfigcaption class=\"wp-caption-text\">Blueberries wait for processing at the Atlantic Blueberry Co. packing facility in Hammonton, N.J. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pine people, as they were known, located 100 promising blueberry bushes. \u003cbr>White named each one for the person who found it: Harding, Hanes, Rubel. (Rubel was actually found by a man named Rube Leek. White didn't think she should use Leek as a blueberry name, and \"Rube\" didn't seem polite, so they settled on \"Rubel.\")\u003c/p>\n\u003cp>Coville figured out how to take cuttings from these bushes and grow new ones. These were clones of the original. \"You could take that single bush and make 100 bushes. You could make 1,000 bushes. 10,000 bushes. And they would all be uniform,\" says Ehlenfeldt.\u003c/p>\n\u003cp>A few of those bushes were great berry producers. In fact, some of them still are growing here in a field at Whitesbog, right where they were planted 100 years ago, and they're still putting out berries.\u003c/p>\n\u003cp>But Coville also used these native bushes to start breeding. He cross-pollinated them, collected the seeds and grew them, selecting new bushes from among the offspring that produced the biggest and best crop of berries.\u003c/p>\n\u003cp>Elizabeth White described this work, years later, as a \"joyous memory.\" She wrote that \"encouraging developments came thick and fast. Dr. Coville and I gloated over them together, the enthusiasm of each fanning to brighter flame that of the other.\"\u003c/p>\n\u003cp>In 1916, they had a totally different kind of blueberry harvest to sell: large berries that all looked and tasted the same.\u003c/p>\n\u003cp>The blueberry had been tamed. A new business was born.\u003c/p>\n\u003cp>And in recent years, it's turned into a global phenomenon.\u003c/p>\n\u003cfigure id=\"attachment_98887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_2073_slide-56b9f162f9a202aa0d78f5c4a495a2219de5f3f8-e1438714273258.jpg\" alt=\"Part of the fresh blueberry packing line at the Atlantic Blueberry Co.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98887\">\u003cfigcaption class=\"wp-caption-text\">Part of the fresh blueberry packing line at the Atlantic Blueberry Co. \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I got a small taste of that growth at the \u003ca href=\"http://www.atlanticblueberry.com/#!about/c15v1\">Atlantic Blueberry Co.\u003c/a> of Hammonton, N.J., a town that calls itself the Blueberry Capital Of the World. The Galleta family started this business with four acres of blueberries in 1936. Today, the company is still family owned, but its fields cover more than 1,000 acres.\u003c/p>\n\u003cp>Thousands of tons of blueberries flow through the packing house here during the two-month harvest. A river of blue flows underneath a video camera, which can detect any berries that aren't quite blue enough. A computer instantly activates air jets that blow the not-quite-ripe berry out of the stream.\u003c/p>\n\u003cp>\"If it's red or green, it's coming out!\" shouts Denny Doyle, the company's general manager, over the din of equipment.\u003c/p>\n\u003cp>Some berries go into boxes and straight off to the supermarket. Others go into a supercharged cooler, where it's 15 degrees below zero.\u003c/p>\n\u003cp>\"Within 30 to 60 seconds, it'll start freezing the berries,\" says Doyle. \"I'm running 80-mile-an-hour winds in there. It's very turbulent in there.\"\u003c/p>\n\u003cp>Even though Atlantic Blueberry's production has grown, demand for blueberries has grown even faster.\u003c/p>\n\u003cp>A few decades ago, \u003ca href=\"http://www.news4jax.com/news/uf-leads-way-in-building-better-blueberry/33768282\">plant breeders\u003c/a> in Florida created new kinds of high-bush blueberries that could grow in warmer climates. Blueberry production spread from its traditional sites in New Jersey and Michigan to Florida, Georgia, California and Oregon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hrt.msu.edu/jim-hancock\">Jim Hancock\u003c/a>, a blueberry breeder at Michigan State University, watched this growth in amazement. \"I couldn't believe that this could be sustained,\" he says. \"And it's never diminished.\"\u003c/p>\n\u003cp>North American consumers can now get fresh blueberries in winter. They grow in Chile and Peru. Europeans are now growing high-bush blueberries.\u003c/p>\n\u003cp>Just in the past 10 years, global blueberry production has \u003ca href=\"http://www.blueberrycouncil.org/blueberry-marketers/\">tripled\u003c/a>. \"It's become a world crop. It's huge!\" says Hancock.\u003c/p>\n\u003cp>And no matter where they grow, these high-bush blueberries trace at least part of their ancestry to Whitesbog, and the enthusiasm of Elizabeth White and Frederick Coville. \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\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98882/how-new-jersey-tamed-the-wild-blueberry-for-global-production","authors":["byline_bayareabites_98882"],"categories":["bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_1183","bayareabites_14688","bayareabites_14689","bayareabites_3624","bayareabites_8913"],"featImg":"bayareabites_98883","label":"bayareabites"},"bayareabites_98702":{"type":"posts","id":"bayareabites_98702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98702","score":null,"sort":[1438202909000]},"guestAuthors":[],"slug":"are-superfoods-over","title":"Are ‘Superfoods’ Over?","publishDate":1438202909,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Over the past decade, blueberries have become \u003ca href=\"http://www.oregonlive.com/business/index.ssf/2015/02/exploding_blueberry_industry_p.html\">big business\u003c/a> in the U.S. In 1998, the Oregon blueberry harvest was 17 million pounds. By 2013, blueberry production had catapulted to 90 million pounds, on track to reach 150 million over the next five years. Blueberries are certainly delicious and nutritious, but how much of the Pacific Northwest’s $94-billion-a-year industry can be attributed to the humble fruit’s makeover—by dieticians, cookbook authors, and \u003ca href=\"http://www.doctoroz.com/recipe/rainbow-superfood-salad-wild-blueberry-and-balsamic\">celebrity doctors\u003c/a>—into a \u003ca href=\"http://www.webmd.com/diet/superfoods-everyone-needs\">superfood\u003c/a>?\u003cspan id=\"more-22706\">\u003c/span>\u003c/p>\n\u003cp>Dozens of diet books with “superfood” in the title have been published over the last \u003ca href=\"http://www.amazon.com/s/ref=sr_pg_1?rh=n%3A283155%2Ck%3Asuperfoods&keywords=superfoods&ie=UTF8&qid=1437518954\">decade\u003c/a>. Some so-called superfoods are common: Beans, apples, tea, broccoli. There are also the imported “miracle” berries and roots: açaí, goji, maca. More recently, dragonfruit, \u003ca href=\"http://theplate.nationalgeographic.com/2015/07/22/can-breadfruit-overcome-its-past-to-be-a-superfood-of-the-future/\">breadfruit\u003c/a>, and \u003ca href=\"http://www.wisegeek.org/what-is-mangosteen-juice.htm\">mangosteen\u003c/a> were declared nutritional miracle foods. The label often leads to a sales bump; in 2011, the top-selling superfruits brought in \u003ca href=\"http://www.cnbc.com/id/42933056\">more than $205 million\u003c/a>. That’s a lot of money spent on nutrient-rich foods that flaunt a label with no official definition.\u003c/p>\n\u003cp>Are some fruits and vegetable really far superior to the rest? The answer depends on who you ask.. \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, the author of What to Eat and a professor of nutrition at New York University, told the \u003ci>Washington Post\u003c/i> that she \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/superfoods-in-play-we-challenge-chefs-to-design-recipes-using-nutritious-ingredients/2014/01/13/56e0b460-772a-11e3-b1c5-739e63e9c9a7_story.html\">doesn’t believe in superfoods.\u003c/a>On her blog, Nestle \u003ca href=\"http://www.foodpolitics.com/2009/03/what-do-i-think-of-acai/\">denounced the MonaVie brand\u003c/a> that was selling acai juice for $40 a bottle in 2009. “The bottom line: all juices have antioxidants and most are a lot cheaper than MonaVie,” wrote Nestle.\u003c/p>\n\u003cp>Registered dietician Andy Bellatti agrees that the superfoods label is all about marketing.\u003c/p>\n\u003cp>“The field of nutrition is primed for these gimmicks because manufacturers know there are a lot of people looking for silver bullets,” says Bellatti. “The term ‘superfood’ as we know it today is silly because it is basically code for ‘grown 15,000 miles away in a remote mountain range and sold at a premium.’ As far as I am concerned, all whole, minimally processed, plant-based foods are superfoods. Are goji berries healthy? Sure. So is an orange.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the superfoods label is as murky as the scientific evidence for their nutritional superiority. The label’s first use has most often been \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/jan/16/do-superfoods-really-exist-antioxidants\">attributed\u003c/a> to Michael Van Straten, an alternative medicine practitioner and author of \u003ci>Superfoods\u003c/i>, an out-of-print cookbook from 1990. Others point to \u003ci>SuperFoods Rx: Fourteen Foods That Will Change Your Life\u003c/i>, a 2003 best-selling book by Dr. Steven Pratt.\u003c/p>\n\u003cp>A recent article in Slate chronicled how, in the early 20th century, the United Fruit Co. \u003ca href=\"http://www.slate.com/articles/health_and_science/science/2015/04/the_first_superfood_doctors_believed_bananas_could_cure_celiac_disease.html\">transformed the banana\u003c/a> into a weight-loss promoting superfruit through relentless marketing. The bananas and milk diet might have gone the way of flapper dresses, but is that fad diet really so different than drinking a daily goji berry smoothie?\u003c/p>\n\u003cp>Like the “natural” label, the superfoods \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">designation is unregulated\u003c/a>, meaning the label can be slapped onto just about any product. Indeed, there is \u003ca href=\"http://www.eufic.org/article/en/artid/The-science-behind-superfoods/\">no official or legal definition\u003c/a> of superfoods. In 2007 the European Union (EU) \u003ca href=\"http://news.bbc.co.uk/2/hi/health/6252390.stm\">banned\u003c/a> the use of superfood on product labels for just this reason. Now, foods can only sport that label there if sellers can provide a specific, authorized health claim that explains to consumers exactly how the product can benefit their health.\u003c/p>\n\u003cp>In the U.S., where the label remains unregulated, food marketers’ efforts to stay ahead of the curve verge on comical. In anticipation that kale chips would \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Rhythm-Superfood-CEO-worries-if-kale-will-jump-shark-in-natural-stores\">jump the shark\u003c/a>, one snack food company recently debuted a new line of chips made from purple corn, which they claimed had more “antioxidant power than blueberries, acai berries, and pomegranate juice.” And while this \u003ca href=\"http://mobile.foodnavigator-usa.com/Markets/The-color-purple-Suntava-launches-mission-to-elevate-purple-corn-to-superfood-status\">may be true\u003c/a>, it might not mean what some consumers think it does.\u003c/p>\n\u003cp>Ten years ago, sales of acai berry juice skyrocketed, mostly due to claims that the tiny purple fruit from South America contains impressively high antioxidant levels. And yet, In 2012, the anti-aging and disease-fighting benefits of antioxidants, particularly in \u003ca href=\"http://www.cochrane.org/CD007176/LIVER_antioxidant-supplements-for-prevention-of-mortality-in-healthy-participants-and-patients-with-various-diseases\">supplement form\u003c/a>, were \u003ca href=\"http://www.abc.net.au/health/features/stories/2013/10/01/3859751.htm\">called into question\u003c/a>. In a surprising turn of events, some nutritional intervention trials have found that certain antioxidants have \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">no obvious effect\u003c/a> in preventing certain cancers, and in some cases, can actually aggravate them. “Blueberries best be eaten [sic] because they taste good, not because their consumption will lead to less cancer,” writes Nobel Laureate Professor James Watson in a \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">controversial paper\u003c/a> published by The Royal Society.\u003c/p>\n\u003cp>None of that stopped the demand for acai products; In 2013, Sambazon, the Southern California-based company credited with popularizing acai drinks in the U.S., was worth over \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Surfing-super-fruits-and-social-justice-Sambazon-and-the-genesis-of-an-Amazonian-super-food-empire\">$100 million in retail sales\u003c/a>. Nor did it stop exaggerated health claims by \u003ca href=\"http://www.nbcnews.com/id/38958053/ns/business-consumer_news/t/acai-berry-scam-youll-lose-money-not-weight/\">sneaky diet profiteers\u003c/a>.\u003c/p>\n\u003cp>At the same time, the popularity–and sales–of superfoods have benefited from the support of some big names. \u003ca href=\"http://drhyman.com/\">Dr. Mark Hyman\u003c/a>, Director of the Cleveland Clinic Center of Functional Medicine and author of eight best-selling books on diet and nutrition, views the superfoods label in a positive light.\u003c/p>\n\u003cp>“Plants are filled with phytochemicals that have profound biologic effects,” he told Civil Eats. ” ‘Superfood’ is a new way to talk about the healing [power] in nutrient-dense food that goes beyond vitamins, minerals, fats, carbohydrates, and protein.”\u003c/p>\n\u003cp>Certain foods, especially those with organic labels, benefit from a “health halo,” according to a 2013 \u003ca href=\"http://foodpsychology.cornell.edu/content/you-taste-what-you-see-do-organic-labels-bias-taste-perceptions\">study\u003c/a> by researchers at the Cornell University Food and Brand Lab. In consumer trials, consumers credit these foods with more nutrients and better flavor, in turn leading individuals to report a willingness to pay higher prices for such foods. Brian Wansink, Ph.D and director of the Food and Brand Lab, says that the apparent halo around superfoods may also be misleading for other reasons too.\u003c/p>\n\u003cp>“Blueberry sales certainly do benefit from functional scientific claims, but the ‘health halo’ effect becomes dangerous when foods that are less clearly healthy for you are associated with something considered healthy–like muffins made with organic flour,” he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Most experts seem to point to the idea that fruits and vegetables–super or not–are what constitute a healthy diet. “If you genuinely enjoy mangosteen, by all means eat some,” says Bellatti. “But don’t fool yourself into thinking that a mangosteen is superior to a blackberry or a pear.”\u003c/p>\n\n","blocks":[],"excerpt":"A closer look at a wildly popular, totally unregulated food label.","status":"publish","parent":0,"modified":1552433278,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1094},"headData":{"title":"Are ‘Superfoods’ Over? | KQED","description":"A closer look at a wildly popular, totally unregulated food label.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Are ‘Superfoods’ Over?","datePublished":"2015-07-29T20:48:29.000Z","dateModified":"2019-03-12T23:27:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98702 http://ww2.kqed.org/bayareabites/?p=98702","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/29/are-superfoods-over/","disqusTitle":"Are ‘Superfoods’ Over?","nprByline":"\u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/98702/are-superfoods-over","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the past decade, blueberries have become \u003ca href=\"http://www.oregonlive.com/business/index.ssf/2015/02/exploding_blueberry_industry_p.html\">big business\u003c/a> in the U.S. In 1998, the Oregon blueberry harvest was 17 million pounds. By 2013, blueberry production had catapulted to 90 million pounds, on track to reach 150 million over the next five years. Blueberries are certainly delicious and nutritious, but how much of the Pacific Northwest’s $94-billion-a-year industry can be attributed to the humble fruit’s makeover—by dieticians, cookbook authors, and \u003ca href=\"http://www.doctoroz.com/recipe/rainbow-superfood-salad-wild-blueberry-and-balsamic\">celebrity doctors\u003c/a>—into a \u003ca href=\"http://www.webmd.com/diet/superfoods-everyone-needs\">superfood\u003c/a>?\u003cspan id=\"more-22706\">\u003c/span>\u003c/p>\n\u003cp>Dozens of diet books with “superfood” in the title have been published over the last \u003ca href=\"http://www.amazon.com/s/ref=sr_pg_1?rh=n%3A283155%2Ck%3Asuperfoods&keywords=superfoods&ie=UTF8&qid=1437518954\">decade\u003c/a>. Some so-called superfoods are common: Beans, apples, tea, broccoli. There are also the imported “miracle” berries and roots: açaí, goji, maca. More recently, dragonfruit, \u003ca href=\"http://theplate.nationalgeographic.com/2015/07/22/can-breadfruit-overcome-its-past-to-be-a-superfood-of-the-future/\">breadfruit\u003c/a>, and \u003ca href=\"http://www.wisegeek.org/what-is-mangosteen-juice.htm\">mangosteen\u003c/a> were declared nutritional miracle foods. The label often leads to a sales bump; in 2011, the top-selling superfruits brought in \u003ca href=\"http://www.cnbc.com/id/42933056\">more than $205 million\u003c/a>. That’s a lot of money spent on nutrient-rich foods that flaunt a label with no official definition.\u003c/p>\n\u003cp>Are some fruits and vegetable really far superior to the rest? The answer depends on who you ask.. \u003ca href=\"http://www.foodpolitics.com/\">Marion Nestle\u003c/a>, the author of What to Eat and a professor of nutrition at New York University, told the \u003ci>Washington Post\u003c/i> that she \u003ca href=\"http://www.washingtonpost.com/lifestyle/food/superfoods-in-play-we-challenge-chefs-to-design-recipes-using-nutritious-ingredients/2014/01/13/56e0b460-772a-11e3-b1c5-739e63e9c9a7_story.html\">doesn’t believe in superfoods.\u003c/a>On her blog, Nestle \u003ca href=\"http://www.foodpolitics.com/2009/03/what-do-i-think-of-acai/\">denounced the MonaVie brand\u003c/a> that was selling acai juice for $40 a bottle in 2009. “The bottom line: all juices have antioxidants and most are a lot cheaper than MonaVie,” wrote Nestle.\u003c/p>\n\u003cp>Registered dietician Andy Bellatti agrees that the superfoods label is all about marketing.\u003c/p>\n\u003cp>“The field of nutrition is primed for these gimmicks because manufacturers know there are a lot of people looking for silver bullets,” says Bellatti. “The term ‘superfood’ as we know it today is silly because it is basically code for ‘grown 15,000 miles away in a remote mountain range and sold at a premium.’ As far as I am concerned, all whole, minimally processed, plant-based foods are superfoods. Are goji berries healthy? Sure. So is an orange.”\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 origin of the superfoods label is as murky as the scientific evidence for their nutritional superiority. The label’s first use has most often been \u003ca href=\"http://www.theguardian.com/lifeandstyle/2014/jan/16/do-superfoods-really-exist-antioxidants\">attributed\u003c/a> to Michael Van Straten, an alternative medicine practitioner and author of \u003ci>Superfoods\u003c/i>, an out-of-print cookbook from 1990. Others point to \u003ci>SuperFoods Rx: Fourteen Foods That Will Change Your Life\u003c/i>, a 2003 best-selling book by Dr. Steven Pratt.\u003c/p>\n\u003cp>A recent article in Slate chronicled how, in the early 20th century, the United Fruit Co. \u003ca href=\"http://www.slate.com/articles/health_and_science/science/2015/04/the_first_superfood_doctors_believed_bananas_could_cure_celiac_disease.html\">transformed the banana\u003c/a> into a weight-loss promoting superfruit through relentless marketing. The bananas and milk diet might have gone the way of flapper dresses, but is that fad diet really so different than drinking a daily goji berry smoothie?\u003c/p>\n\u003cp>Like the “natural” label, the superfoods \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">designation is unregulated\u003c/a>, meaning the label can be slapped onto just about any product. Indeed, there is \u003ca href=\"http://www.eufic.org/article/en/artid/The-science-behind-superfoods/\">no official or legal definition\u003c/a> of superfoods. In 2007 the European Union (EU) \u003ca href=\"http://news.bbc.co.uk/2/hi/health/6252390.stm\">banned\u003c/a> the use of superfood on product labels for just this reason. Now, foods can only sport that label there if sellers can provide a specific, authorized health claim that explains to consumers exactly how the product can benefit their health.\u003c/p>\n\u003cp>In the U.S., where the label remains unregulated, food marketers’ efforts to stay ahead of the curve verge on comical. In anticipation that kale chips would \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Rhythm-Superfood-CEO-worries-if-kale-will-jump-shark-in-natural-stores\">jump the shark\u003c/a>, one snack food company recently debuted a new line of chips made from purple corn, which they claimed had more “antioxidant power than blueberries, acai berries, and pomegranate juice.” And while this \u003ca href=\"http://mobile.foodnavigator-usa.com/Markets/The-color-purple-Suntava-launches-mission-to-elevate-purple-corn-to-superfood-status\">may be true\u003c/a>, it might not mean what some consumers think it does.\u003c/p>\n\u003cp>Ten years ago, sales of acai berry juice skyrocketed, mostly due to claims that the tiny purple fruit from South America contains impressively high antioxidant levels. And yet, In 2012, the anti-aging and disease-fighting benefits of antioxidants, particularly in \u003ca href=\"http://www.cochrane.org/CD007176/LIVER_antioxidant-supplements-for-prevention-of-mortality-in-healthy-participants-and-patients-with-various-diseases\">supplement form\u003c/a>, were \u003ca href=\"http://www.abc.net.au/health/features/stories/2013/10/01/3859751.htm\">called into question\u003c/a>. In a surprising turn of events, some nutritional intervention trials have found that certain antioxidants have \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">no obvious effect\u003c/a> in preventing certain cancers, and in some cases, can actually aggravate them. “Blueberries best be eaten [sic] because they taste good, not because their consumption will lead to less cancer,” writes Nobel Laureate Professor James Watson in a \u003ca href=\"http://rsob.royalsocietypublishing.org/content/3/1/120144\">controversial paper\u003c/a> published by The Royal Society.\u003c/p>\n\u003cp>None of that stopped the demand for acai products; In 2013, Sambazon, the Southern California-based company credited with popularizing acai drinks in the U.S., was worth over \u003ca href=\"http://www.foodnavigator-usa.com/Manufacturers/Surfing-super-fruits-and-social-justice-Sambazon-and-the-genesis-of-an-Amazonian-super-food-empire\">$100 million in retail sales\u003c/a>. Nor did it stop exaggerated health claims by \u003ca href=\"http://www.nbcnews.com/id/38958053/ns/business-consumer_news/t/acai-berry-scam-youll-lose-money-not-weight/\">sneaky diet profiteers\u003c/a>.\u003c/p>\n\u003cp>At the same time, the popularity–and sales–of superfoods have benefited from the support of some big names. \u003ca href=\"http://drhyman.com/\">Dr. Mark Hyman\u003c/a>, Director of the Cleveland Clinic Center of Functional Medicine and author of eight best-selling books on diet and nutrition, views the superfoods label in a positive light.\u003c/p>\n\u003cp>“Plants are filled with phytochemicals that have profound biologic effects,” he told Civil Eats. ” ‘Superfood’ is a new way to talk about the healing [power] in nutrient-dense food that goes beyond vitamins, minerals, fats, carbohydrates, and protein.”\u003c/p>\n\u003cp>Certain foods, especially those with organic labels, benefit from a “health halo,” according to a 2013 \u003ca href=\"http://foodpsychology.cornell.edu/content/you-taste-what-you-see-do-organic-labels-bias-taste-perceptions\">study\u003c/a> by researchers at the Cornell University Food and Brand Lab. In consumer trials, consumers credit these foods with more nutrients and better flavor, in turn leading individuals to report a willingness to pay higher prices for such foods. Brian Wansink, Ph.D and director of the Food and Brand Lab, says that the apparent halo around superfoods may also be misleading for other reasons too.\u003c/p>\n\u003cp>“Blueberry sales certainly do benefit from functional scientific claims, but the ‘health halo’ effect becomes dangerous when foods that are less clearly healthy for you are associated with something considered healthy–like muffins made with organic flour,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most experts seem to point to the idea that fruits and vegetables–super or not–are what constitute a healthy diet. “If you genuinely enjoy mangosteen, by all means eat some,” says Bellatti. “But don’t fool yourself into thinking that a mangosteen is superior to a blackberry or a pear.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98702/are-superfoods-over","authors":["byline_bayareabites_98702"],"categories":["bayareabites_13718","bayareabites_4084"],"tags":["bayareabites_16349","bayareabites_1183","bayareabites_1562"],"featImg":"bayareabites_98704","label":"bayareabites"},"bayareabites_96390":{"type":"posts","id":"bayareabites_96390","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96390","score":null,"sort":[1432670414000]},"guestAuthors":[],"slug":"berry-smart","title":"Berry Smart","publishDate":1432670414,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n","blocks":[],"excerpt":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","status":"publish","parent":0,"modified":1432599373,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1054},"headData":{"title":"Berry Smart | KQED","description":"Berry season has started at the farmers market. Do you know a tayberry from a olallieberry? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Berry Smart","datePublished":"2015-05-26T20:00:14.000Z","dateModified":"2015-05-26T00:16:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96390 http://ww2.kqed.org/bayareabites/?p=96390","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/26/berry-smart/","disqusTitle":"Berry Smart","nprByline":"Brie Mazurek, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/96390/berry-smart","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do strawberries, blueberries, and blackberries have in common? Besides having “berry” in the name and making a delicious base for pies and jams, not a whole lot, at least on paper.\u003c/p>\n\u003cp>Botanically speaking, a berry is a fleshy fruit that contains many seeds and is produced from a single ovary. Blueberries, huckleberries, and cranberries fit the bill, as do persimmons, avocados, and watermelons. Strawberries and blackberries are a whole different story (more on this later).\u003c/p>\n\u003cp>The various fruits that we commonly refer to as berries are a motley bunch of spring and summer fruit that are sweet, small, delicate, hard to pick, and quick to perish. Many of these fruits are readily available at grocery stores year round, either frozen or imported. But as anyone who has bit into a bland and watery strawberry knows, berries are best enjoyed freshly harvested at their seasonal peak.\u003c/p>\n\u003cp>For Poli Yerena of \u003ca href=\"http://www.cuesa.org/seller/yerena-farms\" target=\"_blank\">Yerena Farms\u003c/a> in Watsonville, the Central Coast provides the ideal conditions for growing delicious strawberries, blackberries, and raspberries. “First, it helps to have sandy soil, because the fruit takes the minerals up,” he says. “Second, because we’re close to the ocean, it’s foggy most of the time. It takes longer for the berries to get ripe, which gives them good flavor.”\u003c/p>\n\u003cp>Here are some locally grown berries to enjoy this spring and summer. Due to their short shelf life, many of these berries are rarely found outside of farmers markets and backyard gardens, so savor them in their juicy glory while you can.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg\" alt=\"blueberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/sierra_cascade_blueberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blueberries\" target=\"_blank\">Blueberries:\u003c/a> Let’s start with the only true berry in the bunch. One of the few fruits native to North America, wild blueberries were originally gathered by Native Americans, and today the U.S. leads the world in blueberry production. Hailed as a superfood high in antioxidants, blueberries have grown in popularity in recent years, but you can only get them fresh and local May through August. At the Ferry Plaza, you’ll find them at Triple Delight Blueberries and Sierra Cascade Blueberry Farm.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/strawberries_1.jpg\" alt=\"strawberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/strawberries_1-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/strawberries\" target=\"_blank\">Strawberries:\u003c/a> Not a true berry in the scientific sense, the strawberry is a member of the rose family (Rosaceae) and an “accessory fruit” -- a fleshy holder for the actual fruits, which are the crunchy seed-like nodules (“achenes”) that dot the surface. Strawberries should be harvested fully ripe, since they don’t ripen after picking. Popular varieties include Albion, Chandler, Éclair, and Seascape. Right now, you can find Albion strawberries at Yerena Farms and other farms, with Seascapes (a popular sweet-tart variety that is great for jam making) coming soon.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/fraises_des_bois.jpg\" alt=\"fraises des bois\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/fraises_des_bois-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/fraises-des-bois\" target=\"_blank\">Fraises des bois:\u003c/a> Also known as Alpine strawberries, these delicate wild berries from France are a rare sight, grown by David Winsberg of Happy Quail Farms at his greenhouse in Palo Alto. Popular with chefs, these small, soft, and intensely sweet and aromatic beauties must be harvested with care and packed into clam shells. You won’t find fraises des bois at supermarkets, as they are highly perishable and don’t travel well.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pineberries_yerena.jpg\" alt=\"pineberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pineberries_yerena-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/pineberries\" target=\"_blank\">Pineberries:\u003c/a> A rarity even in farmers markets, pineberries are strawberries that are ivory white when ripe and studded with red achenes. They have soft, easily bruised flesh and a tropical, pineapple-like flavor. Do not mistake them for \u003ca href=\"http://www.smithsonianmag.com/ist/?next=/arts-culture/strawberries-still-green-youre-on-trend-44964933/\" target=\"_blank\">green strawberries\u003c/a>, which are red strawberries that are harvested when immature and often used in pickling. This year Poli Yerena started offering pineberries at the farmers market in extremely limited quantities.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/raspberries.jpg\" alt=\"raspberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/raspberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/raspberries\" target=\"_blank\">Raspberries:\u003c/a> Known as cane berries or bramble berries, raspberries, blackberries, and their ilk are also relatives of the rose. They grow on thorny stalks, though many modern cultivars have been bred to be thornless. Raspberries are actually aggregate fruit, meaning they are clusters of “drupelets,” or tiny stone fruit (hence the tiny seeds), not botanical berries. Most commonly red, raspberries can be found in a range of hues, from gold to purplish black.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/blackberries_14.jpg\" alt=\"blackberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/blackberries_14-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/blackberries\" target=\"_blank\">Blackberries:\u003c/a> Larger and juicier than raspberries, blackberries are a sweet-tart treat for out-of-hand snacking as well as preserve making. While raspberries are hollow on the inside after being harvested, blackberries retain the little cone-like stem (“torus”) when picked. Blackberries are nutritional powerhouses, high in anthocynanins and fiber. In addition to getting them at the farmers market starting in late spring, you can also find them growing wild all around the Bay Area in mid to late summer. Forage away, but watch out for thorns!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/loganberries\" target=\"_blank\">Loganberries:\u003c/a> The loganberry was developed by judge and horticulturist Francis Logan in Santa Cruz in the 1880s, after a blackberry plant and red raspberry plant accidentally crossed in his garden. Juicy like a blackberry, the loganberry is a parent of many other hybrids, like the boysenberry, tayberry, and olallieberry. Find loganberries at McGinnis Ranch later this summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/boysenberries.jpg\" alt=\"boyenberries\" width=\"610\" height=\"409\" class=\"aligncenter size-full wp-image-96397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/boysenberries-400x268.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/boysenberries\" target=\"_blank\">Boysenberries:\u003c/a> A cross between a raspberry, blackberry, loganberry, and dewberry (a naturally occurring species), the boysenberry was developed by horticulturist Rudolph Boysen in the 1920s in Napa, and later popularized by farmer Walter Knott, of Knott’s Berry Farm fame. This deep-purple berry is juicy and sweet-tart like a blackberry. Find boysenberries at Glashoff Farms and Lagier Ranches.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/tayberries_close.jpg\" alt=\"tayberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/tayberries_close-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003cbr>\n\u003ca href=\"http://www.cuesa.org/food/tayberries\" target=\"_blank\">Tayberries:\u003c/a> Another hybrid, the tayberry is sweeter and larger than the raspberry, and is generally only available at farmers markets, due to its fragility. Because the plants have thorns, they are also tricky to pick. Farmer Poli Yerena describes them as a blackberry with raspberry flavor. Tayberry season is just beginning at the farmers market and extends through summer.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/olallieberries.jpg\" alt=\"olallieberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/olallieberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/food/olallieberries\" target=\"_blank\">Olallieberries:\u003c/a> If your head is swimming with \u003ca href=\"http://en.wikipedia.org/wiki/Bramble\" target=\"_blank\">bramble berry crosses\u003c/a> by now, here’s one more delicious one to remember. Perfect for jams and pies, the olallieberry is a cross between a loganberry and a youngberry (blackberry-dewberry cross). Look for olallies at Swanton Berry Farm in June and July.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/mulberries.jpg\" alt=\"mulberries\" width=\"610\" height=\"407\" class=\"aligncenter size-full wp-image-96400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries.jpg 610w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/mulberries-400x267.jpg 400w\" sizes=\"(max-width: 610px) 100vw, 610px\">\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>\u003ca href=\"http://www.cuesa.org/food/mulberries\" target=\"_blank\">Mulberries:\u003c/a> Though they resemble elongated blackberries, mulberries belong to the same botanical family as figs and grow on trees, not on canes. These intensely flavored deep purple-red berries are difficult to pick and are only harvested when perfectly ripe. They can also be fermented to make wine. You’ll have to wait until July to find mulberries at the farmers market from Happy Quail Farms.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96390/berry-smart","authors":["byline_bayareabites_96390"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_95"],"tags":["bayareabites_805","bayareabites_1183","bayareabites_14509","bayareabites_14512","bayareabites_14511","bayareabites_10498","bayareabites_14508","bayareabites_1082","bayareabites_1012","bayareabites_14510"],"featImg":"bayareabites_96401","label":"bayareabites"},"bayareabites_68395":{"type":"posts","id":"bayareabites_68395","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68395","score":null,"sort":[1376751801000]},"guestAuthors":[],"slug":"why-this-years-blueberry-bounty-has-growers-feeling-blue","title":"Why This Year's Blueberry Bounty Has Growers Feeling Blue","publishDate":1376751801,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68403\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry-full.jpg\" alt=\"Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore. Photo: Anna King/Northwest Public Radio\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore. Photo: Anna King/Northwest Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130816_me_20.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwnewsnetwork.org/people/anna-king\">Anna King\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>The blueberries on your morning cereal are less expensive this year. That's because farmers are harvesting a bumper crop this summer. It's good news for berry lovers, but the bounty might wreck some blueberry growers.\u003c/p>\n\u003cp>In Richland, Wash., Genoa Blankenship pops open the lid on a box of blueberries. Her three young children struggle to stop wiggling. Blankenship loves the idea of healthy snacks that are easy to take along to soccer practice.\u003c/p>\n\u003cfigure id=\"attachment_68402\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry2.jpg\" alt=\"Cort Brazelton, of Fall Creek Nursery near Eugene, Ore., shows off his new greenhouse, carpeted with small blueberry plants and nearly ready for export to Mexico and Peru. Photo: Anna King/ Northwest Public Radio\" width=\"462\" height=\"462\" class=\"size-full wp-image-68402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cort Brazelton, of Fall Creek Nursery near Eugene, Ore., shows off his new greenhouse, carpeted with small blueberry plants and nearly ready for export to Mexico and Peru. Photo: Anna King/ Northwest Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\"We tend to eat blueberries at least twice a day. We start the day with blueberries at breakfast, and then we end the day with blueberries, and end with a bedtime snack of blueberries and oatmeal,\" says Blankenship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's just this type of enthusiasm for blueberries, along with stacks of \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries?ps=cprs\">reports\u003c/a> about the health benefits of berries, that have helped the industry grow rapidly over the past 20 years. The USDA says the number of fields in the nation has \u003ca href=\"http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1765\">nearly doubled\u003c/a> in that time.\u003c/p>\n\u003cp>One of those fields is outside of Hillsboro, in western Oregon. Workers stoop over waist-high rows of blueberry bushes.\u003c/p>\n\u003cp>Farmer Roy Malensky says that this year, all that planting has caught up with farmers and packing houses. But there are several other factors that lined up this year to create the blue crush.\u003c/p>\n\u003cp>Malensky says that usually, somewhere in the U.S. or Canada, there's bad weather that takes some fruit out of the market — but not this year.\u003c/p>\n\u003cp>\"We had all the different parts of the nation that were producing all at the same time. Usually, it's split up a little. Not this year. We had New Jersey, Michigan, Oregon, Washington, British Columbia — everyone sort of producing at the same time,\" says Malensky, \"so we got this huge influx of fruit in.\"\u003c/p>\n\u003cp>Lead watchers of the crop at the USDA say the nation's hunger for the fruit might start topping off in the next few years. And the recently planted acres still aren't bearing all their potential fruit yet. This year's biggest problem for farmers is lower prices. Malensky says some growers in Oregon are getting 60 cents less a pound for fresh berries this summer compared with last year.\u003c/p>\n\u003cp>\"Some of the farmers that haven't done a good job, that aren't getting decent production ... they could be having a tough year,\" he says.\u003c/p>\n\u003cp>Some will survive this year, but some will definitely drop out, he says. Still, not everyone is convinced that blueberry farmers will quit planting. Take Cort Brazelton. He and his family own one of the largest blueberry plant nurseries in the world. It's just outside of Eugene, Ore.\u003c/p>\n\u003cp>Brazelton shows me around his new greenhouse: the length of nearly 3 1/2 football fields, carpeted with blueberry plants.\u003c/p>\n\u003cp>\"And we're able to grow anywhere between 3 to 5 million plants inside of this facility in any given year,\" says Brazelton.\u003c/p>\n\u003cp>And every one of these plants is already sold. Most are headed to farms in Mexico and Peru. Brazelton's betting in a big way that blueberries are going to continue being planted around the world, despite this summer's lower prices. And Brazelton says that's good news for consumers: Soon, fresh blueberries could be widely available year-round.\u003c/p>\n\u003cp>For now, farmers say this summer's bounty of fruit at low prices won't last. As the crop tails off and becomes harder to pick, the prices will hike up.\u003c/p>\n\u003cp>Back at the Blankenship household in Richland, Wash., 8-year-old Ben squishes handfuls of blueberries in his mouth all at once. He says these sweet treats can be summed up in one word: \"Summer!\"\u003c/p>\n\u003cp>That's one kid doing his part to keep up demand for blueberries. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nwnewsnetwork.org\">NWNews\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A bountiful blueberry crop this summer means lower prices. That's welcome news for consumers, but might spell trouble for blueberry farmers.","status":"publish","parent":0,"modified":1376751811,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":721},"headData":{"title":"Why This Year's Blueberry Bounty Has Growers Feeling Blue | KQED","description":"A bountiful blueberry crop this summer means lower prices. That's welcome news for consumers, but might spell trouble for blueberry farmers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why This Year's Blueberry Bounty Has Growers Feeling Blue","datePublished":"2013-08-17T15:03:21.000Z","dateModified":"2013-08-17T15:03:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68395 http://blogs.kqed.org/bayareabites/?p=68395","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/17/why-this-years-blueberry-bounty-has-growers-feeling-blue/","disqusTitle":"Why This Year's Blueberry Bounty Has Growers Feeling Blue","nprByline":"Anna King","nprStoryId":"210514759","nprApiLink":"http://api.npr.org/query?id=210514759&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue?ft=3&f=210514759","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Aug 2013 10:52:00 -0400","nprStoryDate":"Fri, 16 Aug 2013 04:00:00 -0400","nprLastModifiedDate":"Fri, 16 Aug 2013 14:28:44 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130816_me_20.mp3?orgId=1146&topicId=1053&ft=3&f=210514759","nprAudioM3u":"http://api.npr.org/m3u/1212528709-b10aea.m3u?orgId=1146&topicId=1053&ft=3&f=210514759","path":"/bayareabites/68395/why-this-years-blueberry-bounty-has-growers-feeling-blue","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130816_me_20.mp3?orgId=1146&","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68403\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry-full.jpg\" alt=\"Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore. Photo: Anna King/Northwest Public Radio\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picker Erika Nicolas Garcia, 18, fills her pail at a blueberry farm near Hillsboro, Ore. Photo: Anna King/Northwest Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue\">Morning Edition\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/me/2013/08/20130816_me_20.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://nwnewsnetwork.org/people/anna-king\">Anna King\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/210514759/why-this-years-blueberry-bounty-has-growers-feeling-blue\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>The blueberries on your morning cereal are less expensive this year. That's because farmers are harvesting a bumper crop this summer. It's good news for berry lovers, but the bounty might wreck some blueberry growers.\u003c/p>\n\u003cp>In Richland, Wash., Genoa Blankenship pops open the lid on a box of blueberries. Her three young children struggle to stop wiggling. Blankenship loves the idea of healthy snacks that are easy to take along to soccer practice.\u003c/p>\n\u003cfigure id=\"attachment_68402\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/blueberry2.jpg\" alt=\"Cort Brazelton, of Fall Creek Nursery near Eugene, Ore., shows off his new greenhouse, carpeted with small blueberry plants and nearly ready for export to Mexico and Peru. Photo: Anna King/ Northwest Public Radio\" width=\"462\" height=\"462\" class=\"size-full wp-image-68402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cort Brazelton, of Fall Creek Nursery near Eugene, Ore., shows off his new greenhouse, carpeted with small blueberry plants and nearly ready for export to Mexico and Peru. Photo: Anna King/ Northwest Public Radio\u003c/figcaption>\u003c/figure>\n\u003cp>\"We tend to eat blueberries at least twice a day. We start the day with blueberries at breakfast, and then we end the day with blueberries, and end with a bedtime snack of blueberries and oatmeal,\" says Blankenship.\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>It's just this type of enthusiasm for blueberries, along with stacks of \u003ca href=\"http://www.npr.org/2010/11/12/131272331/bow-down-to-the-medicinal-power-of-cranberries?ps=cprs\">reports\u003c/a> about the health benefits of berries, that have helped the industry grow rapidly over the past 20 years. The USDA says the number of fields in the nation has \u003ca href=\"http://usda.mannlib.cornell.edu/MannUsda/viewDocumentInfo.do?documentID=1765\">nearly doubled\u003c/a> in that time.\u003c/p>\n\u003cp>One of those fields is outside of Hillsboro, in western Oregon. Workers stoop over waist-high rows of blueberry bushes.\u003c/p>\n\u003cp>Farmer Roy Malensky says that this year, all that planting has caught up with farmers and packing houses. But there are several other factors that lined up this year to create the blue crush.\u003c/p>\n\u003cp>Malensky says that usually, somewhere in the U.S. or Canada, there's bad weather that takes some fruit out of the market — but not this year.\u003c/p>\n\u003cp>\"We had all the different parts of the nation that were producing all at the same time. Usually, it's split up a little. Not this year. We had New Jersey, Michigan, Oregon, Washington, British Columbia — everyone sort of producing at the same time,\" says Malensky, \"so we got this huge influx of fruit in.\"\u003c/p>\n\u003cp>Lead watchers of the crop at the USDA say the nation's hunger for the fruit might start topping off in the next few years. And the recently planted acres still aren't bearing all their potential fruit yet. This year's biggest problem for farmers is lower prices. Malensky says some growers in Oregon are getting 60 cents less a pound for fresh berries this summer compared with last year.\u003c/p>\n\u003cp>\"Some of the farmers that haven't done a good job, that aren't getting decent production ... they could be having a tough year,\" he says.\u003c/p>\n\u003cp>Some will survive this year, but some will definitely drop out, he says. Still, not everyone is convinced that blueberry farmers will quit planting. Take Cort Brazelton. He and his family own one of the largest blueberry plant nurseries in the world. It's just outside of Eugene, Ore.\u003c/p>\n\u003cp>Brazelton shows me around his new greenhouse: the length of nearly 3 1/2 football fields, carpeted with blueberry plants.\u003c/p>\n\u003cp>\"And we're able to grow anywhere between 3 to 5 million plants inside of this facility in any given year,\" says Brazelton.\u003c/p>\n\u003cp>And every one of these plants is already sold. Most are headed to farms in Mexico and Peru. Brazelton's betting in a big way that blueberries are going to continue being planted around the world, despite this summer's lower prices. And Brazelton says that's good news for consumers: Soon, fresh blueberries could be widely available year-round.\u003c/p>\n\u003cp>For now, farmers say this summer's bounty of fruit at low prices won't last. As the crop tails off and becomes harder to pick, the prices will hike up.\u003c/p>\n\u003cp>Back at the Blankenship household in Richland, Wash., 8-year-old Ben squishes handfuls of blueberries in his mouth all at once. He says these sweet treats can be summed up in one word: \"Summer!\"\u003c/p>\n\u003cp>That's one kid doing his part to keep up demand for blueberries. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nwnewsnetwork.org\">NWNews\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68395/why-this-years-blueberry-bounty-has-growers-feeling-blue","authors":["byline_bayareabites_68395"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_1183"],"featImg":"bayareabites_68401","label":"bayareabites"},"bayareabites_45077":{"type":"posts","id":"bayareabites_45077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45077","score":null,"sort":[1340824901000]},"guestAuthors":[],"slug":"liquid-pie-bourbon-and-berry-cocktail-made-with-beer","title":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","publishDate":1340824901,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!","status":"publish","parent":0,"modified":1340829676,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/1niuNdsh6rw"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":337},"headData":{"title":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED","description":"Called "Liquid Pie," this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","datePublished":"2012-06-27T19:21:41.000Z","dateModified":"2012-06-27T20:41:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45077 http://blogs.kqed.org/bayareabites/?p=45077","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/","disqusTitle":"Liquid Pie: Bourbon and Berry Cocktail (Made with Beer)","path":"/bayareabites/45077/liquid-pie-bourbon-and-berry-cocktail-made-with-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\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>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45077/liquid-pie-bourbon-and-berry-cocktail-made-with-beer","authors":["5362"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_1244","bayareabites_1875","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_14753","bayareabites_805","bayareabites_1183","bayareabites_799","bayareabites_1561","bayareabites_10555"],"featImg":"bayareabites_45081","label":"bayareabites"},"bayareabites_29722":{"type":"posts","id":"bayareabites_29722","meta":{"index":"posts_1591205157","site":"bayareabites","id":"29722","score":null,"sort":[1309544107000]},"guestAuthors":[],"slug":"a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","publishDate":1309544107,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","status":"publish","parent":0,"modified":1550611185,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1287},"headData":{"title":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake | KQED","description":"This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","datePublished":"2011-07-01T18:15:07.000Z","dateModified":"2019-02-19T21:19:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"29722 http://blogs.kqed.org/bayareabites/?p=29722","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/01/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake/","disqusTitle":"A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake","path":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/29722/a-tower-of-chocolate-the-three-layer-fourth-of-july-chocolate-cake","authors":["5120"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_8243","bayareabites_1183","bayareabites_147","bayareabites_2132","bayareabites_4125","bayareabites_1082","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_29728","label":"bayareabites"},"bayareabites_15956":{"type":"posts","id":"bayareabites_15956","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15956","score":null,"sort":[1281556855000]},"guestAuthors":[],"slug":"blueberry-crumble-pie","title":"Blueberry Crumble Pie","publishDate":1281556855,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\" alt=\"slice of pie\" title=\"slice of pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15959\">\u003c/a>\u003cbr>\nEach year during blueberry season, I'm reminded of one of my favorite children's books, \u003ca href=\"http://en.wikipedia.org/wiki/Blueberries_for_Sal\">Blueberries for Sal\u003c/a>. If you’re not familiar with this book, here’s the general storyline for this classic \u003ca href=\"http://en.wikipedia.org/wiki/Robert_McCloskey\">Robert McCloskey\u003c/a> tale.\u003c/p>\n\u003cp>Sal, a toddler in a cute little romper, and her mother go to Blueberry Hill to collect berries to can for the winter. Little do they know that Mama Bear and her baby are also there, eating as many blueberries as they can before they tuck away for a long winter's hibernation. After Sal eats one too many berries from her mother’s pail, mom feels free to send her chubby little tot off to play and pick berries unattended on the wild hill so she can concentrate on her berry collecting duties (written in the 40s, this obviously couldn't happen today without Child Protective Services getting involved). Meanwhile Mama Bear is also annoyed with Baby Bear and so sends him off to find his own berries to store up for the winter. High jinx ensue -- after all, this is a children's story -- and everyone gets all mixed up on Blueberry Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\" alt=\"blueberries for sal\" title=\"blueberries for sal\" width=\"400\" height=\"315\" class=\"alignnone size-full wp-image-15967\">\u003c/a>\u003c/p>\n\u003cp>Sal stumbles upon Mama Bear and Baby Bear comes up behind Sal's mother -- but soon the kids are reunited with their appropriate parents. Sal and her mother have buckets of berries to bring home and Mama and Baby Bear can eat enough to store up for the long cold winter. The ending illustration is of little Sal and her mother canning away in their Maine kitchen.\u003c/p>\n\u003cp>I’ve always loved how this story encapsulates the fleetingness of blueberry season. Sweet and bursting with flavor for a short time, the berries on Blueberry Hill must be picked and eaten or quickly canned before they are lost. Irresistible to Sal and Baby Bear, they are a decadent delight for all children (or anyone) during their brief season. Sure, you can preserve them like Sal and her mom (or these days you can also buy frozen berries), but nothing compares to berries freshly picked. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like Sal, I find blueberries hard to resist this time of year. Sadly I don't live next to Blueberry Hill -- although I would love to see Baby Bear up there eating his fill of berries -- so I don’t have the luxury of picking buckets of them. I can, however, find beautiful mounds of blueberries everywhere I shop. Ripe, plump and juicy, they are ephemerally at their sweetest right now. So in addition to the handfuls of blueberries I like to eat while standing in my kitchen, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/23/fresh-blueberry-muffins/\">blueberry muffins\u003c/a> I’ve enjoyed recently, I have also made my yearly fresh blueberry crumble pie.\u003c/p>\n\u003cp>The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.\u003c/p>\n\u003cp>As Sal's mother and Mama Bear knew, blueberry season passes quickly; so why not make the most of it with a pie?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\" alt=\"blueberry crumble pie\" title=\"blueberry crumble pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15961\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBlueberry Crumble Pie\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>One pie\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pie crust\u003cbr>\n5 cups blueberries (cleaned and dried with stems removed)\u003cbr>\n4 Tbsp flour\u003cbr>\n2/3 cup granulated sugar\u003cbr>\nPinch salt\u003cbr>\nZest from 1/2 a lemon\u003cbr>\n1 Tbsp fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup flour\u003cbr>\n1/2 cup oatmeal\u003cbr>\n1/2 cup brown sugar\u003cbr>\n3/4 stick butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees. Place pie crust in you baking dish, top with parchment paper and either pie weights or beans, and bake for 20 minutes. Take crust out of the oven then and then remove the pie weights and parchment paper. Let cool until ready to use.\u003cbr>\n2. Mix berries, white sugar, flour, salt, lemon zest and peel in a large bowl. Set aside.\u003cbr>\n3. Mix topping ingredients, being sure to thoroughly incorporate the butter into the flour, oatmeal and sugar so it resembles small pebbles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\" alt=\"\" title=\"placing berries in the crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15962\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Set blueberries into the cooked pie crust. Top with the oatmeal and flour mixture, being sure to mound it securely on top. Bake for 50 - 60 minutes or until the topping is golden brown and the filing is bubbling. If the topping browns too quickly while baking, place foil on it.\u003cbr>\n5. Let pie cool and serve with ice cream.\u003c/p>\n\n","blocks":[],"excerpt":"The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.","status":"publish","parent":0,"modified":1281564533,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":766},"headData":{"title":"Blueberry Crumble Pie | KQED","description":"The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Blueberry Crumble Pie","datePublished":"2010-08-11T20:00:55.000Z","dateModified":"2010-08-11T22:08:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15956 http://blogs.kqed.org/bayareabites/?p=15956","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/11/blueberry-crumble-pie/","disqusTitle":"Blueberry Crumble Pie","path":"/bayareabites/15956/blueberry-crumble-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/slice-of-pie.jpg\" alt=\"slice of pie\" title=\"slice of pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15959\">\u003c/a>\u003cbr>\nEach year during blueberry season, I'm reminded of one of my favorite children's books, \u003ca href=\"http://en.wikipedia.org/wiki/Blueberries_for_Sal\">Blueberries for Sal\u003c/a>. If you’re not familiar with this book, here’s the general storyline for this classic \u003ca href=\"http://en.wikipedia.org/wiki/Robert_McCloskey\">Robert McCloskey\u003c/a> tale.\u003c/p>\n\u003cp>Sal, a toddler in a cute little romper, and her mother go to Blueberry Hill to collect berries to can for the winter. Little do they know that Mama Bear and her baby are also there, eating as many blueberries as they can before they tuck away for a long winter's hibernation. After Sal eats one too many berries from her mother’s pail, mom feels free to send her chubby little tot off to play and pick berries unattended on the wild hill so she can concentrate on her berry collecting duties (written in the 40s, this obviously couldn't happen today without Child Protective Services getting involved). Meanwhile Mama Bear is also annoyed with Baby Bear and so sends him off to find his own berries to store up for the winter. High jinx ensue -- after all, this is a children's story -- and everyone gets all mixed up on Blueberry Hill. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberries-for-sal1.jpg\" alt=\"blueberries for sal\" title=\"blueberries for sal\" width=\"400\" height=\"315\" class=\"alignnone size-full wp-image-15967\">\u003c/a>\u003c/p>\n\u003cp>Sal stumbles upon Mama Bear and Baby Bear comes up behind Sal's mother -- but soon the kids are reunited with their appropriate parents. Sal and her mother have buckets of berries to bring home and Mama and Baby Bear can eat enough to store up for the long cold winter. The ending illustration is of little Sal and her mother canning away in their Maine kitchen.\u003c/p>\n\u003cp>I’ve always loved how this story encapsulates the fleetingness of blueberry season. Sweet and bursting with flavor for a short time, the berries on Blueberry Hill must be picked and eaten or quickly canned before they are lost. Irresistible to Sal and Baby Bear, they are a decadent delight for all children (or anyone) during their brief season. Sure, you can preserve them like Sal and her mom (or these days you can also buy frozen berries), but nothing compares to berries freshly picked. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like Sal, I find blueberries hard to resist this time of year. Sadly I don't live next to Blueberry Hill -- although I would love to see Baby Bear up there eating his fill of berries -- so I don’t have the luxury of picking buckets of them. I can, however, find beautiful mounds of blueberries everywhere I shop. Ripe, plump and juicy, they are ephemerally at their sweetest right now. So in addition to the handfuls of blueberries I like to eat while standing in my kitchen, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/23/fresh-blueberry-muffins/\">blueberry muffins\u003c/a> I’ve enjoyed recently, I have also made my yearly fresh blueberry crumble pie.\u003c/p>\n\u003cp>The key to this pie is fresh blueberries. It can be made with frozen berries, but I recommend making it now while the fruit is firm and plump, deliciously sweet with a slightly tart burst. Cooked in a prebaked pie crust, the pastry is buttery and crisp and sits firmly beneath the berry filling (instead of getting soggy). I then top the pie with a traditional fruit crisp topping of oatmeal, flour, sugar and butter.\u003c/p>\n\u003cp>As Sal's mother and Mama Bear knew, blueberry season passes quickly; so why not make the most of it with a pie?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/blueberry-crumble-pie.jpg\" alt=\"blueberry crumble pie\" title=\"blueberry crumble pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15961\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBlueberry Crumble Pie\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>One pie\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pie crust\u003cbr>\n5 cups blueberries (cleaned and dried with stems removed)\u003cbr>\n4 Tbsp flour\u003cbr>\n2/3 cup granulated sugar\u003cbr>\nPinch salt\u003cbr>\nZest from 1/2 a lemon\u003cbr>\n1 Tbsp fresh lemon juice\u003c/p>\n\u003cp>\u003cstrong>Topping\u003c/strong>\u003cbr>\n1/2 cup flour\u003cbr>\n1/2 cup oatmeal\u003cbr>\n1/2 cup brown sugar\u003cbr>\n3/4 stick butter\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees. Place pie crust in you baking dish, top with parchment paper and either pie weights or beans, and bake for 20 minutes. Take crust out of the oven then and then remove the pie weights and parchment paper. Let cool until ready to use.\u003cbr>\n2. Mix berries, white sugar, flour, salt, lemon zest and peel in a large bowl. Set aside.\u003cbr>\n3. Mix topping ingredients, being sure to thoroughly incorporate the butter into the flour, oatmeal and sugar so it resembles small pebbles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/placing-berries-in-the-crust.jpg\" alt=\"\" title=\"placing berries in the crust\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-15962\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Set blueberries into the cooked pie crust. Top with the oatmeal and flour mixture, being sure to mound it securely on top. Bake for 50 - 60 minutes or until the topping is golden brown and the filing is bubbling. If the topping browns too quickly while baking, place foil on it.\u003cbr>\n5. Let pie cool and serve with ice cream.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15956/blueberry-crumble-pie","authors":["5016"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2254","bayareabites_1246"],"tags":["bayareabites_1183","bayareabites_8323","bayareabites_8322","bayareabites_8324"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"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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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. 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. 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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. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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