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Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"}},"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_105848":{"type":"posts","id":"bayareabites_105848","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105848","score":null,"sort":[1452555756000]},"guestAuthors":[],"slug":"our-favorite-banana-may-be-doomed-can-new-varieties-replace-it","title":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It?","publishDate":1452555756,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.","status":"publish","parent":0,"modified":1452555756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":928},"headData":{"title":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It? | KQED","description":"The Cavendish banana and other beloved varieties are threatened by a fungus that's spreading around the world. Scientists are trying to find new varieties that will be resistant to the disease.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105848 http://ww2.kqed.org/bayareabites/?p=105848","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/11/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it/","disqusTitle":"Our Favorite Banana May Be Doomed; Can New Varieties Replace It?","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Dan Charles/NPR","nprStoryId":"462375558","nprApiLink":"http://api.npr.org/query?id=462375558&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/11/462375558/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it?ft=nprml&f=462375558","nprRetrievedStory":"1","nprPubDate":"Mon, 11 Jan 2016 18:06:00 -0500","nprStoryDate":"Mon, 11 Jan 2016 15:50:00 -0500","nprLastModifiedDate":"Mon, 11 Jan 2016 18:06:57 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3?orgId=1&topicId=1053&d=276&p=2&story=462375558&t=progseg&e=462632159&seg=6&ft=nprml&f=462375558","nprAudioM3u":"http://api.npr.org/m3u/1462698295-ee5ab1.m3u?orgId=1&topicId=1053&d=276&p=2&story=462375558&t=progseg&e=462632159&seg=6&ft=nprml&f=462375558","path":"/bayareabites/105848/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2016/01/20160111_atc_our_favorite_banana_may_be_doomed_can_new_varieties_replace_it.mp3\u003c/p>\n\u003cp>The bananas you find in the average U.S. grocery store are pretty much the same: They're the genetic variety, known as Cavendish.\u003c/p>\n\u003cp>In the market in Mayagüez, Puerto Rico, though, you have choices.\u003c/p>\n\u003cp>Brian Irish, a scientist who has been working at the U.S. Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/Main/docs.htm?docid=3271\">Tropical Agriculture Research Station\u003c/a> in Mayagüez, points out our options. There are Cavendish bananas, to be sure, but also red-skinned varieties, miniature ones and others that seem extra plump. Shop owners are also here, buying their bananas from farms on the island.\u003c/p>\n\u003cfigure id=\"attachment_105851\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg\" alt=\"Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety.\" width=\"400\" height=\"266\" class=\"size-thumbnail wp-image-105851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/banana_1_enl-0f76e334d6c4c968c936e6f4877847ce1f4e1b4f-960x639.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Brian Irish, a scientist with the USDA's Agricultural Research Service in Puerto Rico, with the fruit of a wild banana variety. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Irish buys a few of a popular variety called Manzano, or apple. \"Manzanos have a little acid, a little puckering of your mouth, especially if they're not very ripe,\" he says.\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>I take a bite. It's truly fabulous.\u003c/p>\n\u003cp>Irish nods. \"Tasty!\" he says. \"It's one of my favorites, too. I really like it.\"\u003c/p>\n\u003cp>But whether you're someplace that relies on just one kind of banana, or someplace like Puerto Rico with great banana diversity, this fruit is vulnerable everywhere.\u003c/p>\n\u003cp>There's a deadly fungus that attacks banana plants. In the past century, an earlier version of this fungus wiped out commercial plantings of a banana variety, called Gros Michel, that once dominated the global banana trade.\u003c/p>\n\u003cp>Now history may be repeating itself. A new version of the fungus, called \u003ca href=\"http://www.promusa.org/Tropical+race+4+-+TR4\">Tropical Race 4\u003c/a>, is killing off the Cavendish variety.\u003c/p>\n\u003cp>Tropical Race 4 has marched across China and Southeast Asia, laying waste to banana plantations. It's killing bananas in Australia, and cases have been reported in southern Africa.\u003c/p>\n\u003cp>So far, the fungus has not spread to Latin America, but it can travel on the smallest particle of soil, even on a pair of shoes. When Irish visited a banana plantation in Australia recently, he decided to leave his boots behind. \"It's such a small sacrifice to make for such an important cause,\" he says.\u003c/p>\n\u003cp>Some people probably don't take such precautions, though. \"I think it's very realistic that the fungus will simply continue to spread,\" says \u003ca href=\"https://www.wageningenur.nl/en/Persons/Gert-dr.ir.ing.-GHJ-Gert-Kema.htm?subpage=projects\">Gert Kema\u003c/a>, an expert on tropical plant diseases at Wageningen University in the Netherlands.\u003c/p>\n\u003cp>So Kema and other scientists are commencing the search for a banana that is immune to Tropical Race 4, and could replace Cavendish.\u003c/p>\n\u003cp>The scientific sprint to beat the fungus relies on genetic diversity right here in Puerto Rico at the USDA's tropical agriculture research station. It's just one of many banana collections around the world that might just hold the key to stopping the fungus' deadly reach.\u003c/p>\n\u003cfigure id=\"attachment_105849\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg\" alt=\"One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-105849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bananatree_enl-c80e2ca8cccf917c1f4492dec8ba6992ca687715-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">One of the banana plants in the collection at the USDA's Tropical Agriculture Research Station in Puerto Rico. It's just one of many banana collections around the world that might just hold the key to stopping the fungus's deadly reach. \u003ccite>( Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's a forest of banana diversity. Bunches of red fruit dangle from some of the tall stalks; big green fruit from others. Some plants barely have any fruit at all.\u003c/p>\n\u003cp>\"Many of them are wild,\" says Irish, who's been in charge of this collection for the past eleven years. \"They have very small fruit, with seeds in them.\"\u003c/p>\n\u003cp>He grabs one tiny yellow banana and splits it open. It's full of black seeds, hard as rocks. \"And how many in this small fruit? Hundreds. It's impossible to eat the pulp around these seeds,\" he says.\u003c/p>\n\u003cp>It may be useless to eat, but if this plant could withstand Tropical Race 4, it would be priceless.\u003c/p>\n\u003cp>The only way to know, is by exposing it to the disease. It would be crazy to do this in Puerto Rico, of course, where the fungus hasn't yet spread. But Kema is doing such experiments in greenhouses at Wageningen University, which is one of Europe's biggest centers of agricultural research.\u003c/p>\n\u003cp>He's tested about 200 different banana plants so far. \"Less than 10 percent of what we've tested has been resistant to Tropical Race 4,\" he says.\u003c/p>\n\u003cp>But the plants that resist the disease, so far, are not candidates to replace Cavendish. Some are wild varieties, with fruit full of seeds. Others are plantains, starchier relatives of the dessert bananas that are so popular in North America and Europe.\u003c/p>\n\u003cp>So it's possible that this search will fail, and the fungus will slowly destroy large-scale banana production around the globe.\u003c/p>\n\u003cp>But there's an optimistic scenario, too.\u003c/p>\n\u003cp>Kema says plant breeders can take those few disease-resistant bananas and mate them with others that taste good, creating offspring that might contain the best traits of both.\u003c/p>\n\u003cp>There's a special complication when breeding bananas. Breeders have to start with bananas that have seeds; otherwise, there are no offspring. But eventually their efforts have to produce a variety with no seeds, so that people will eat it.\u003c/p>\n\u003cp>It can be done, Kema says, and in the best of all worlds, this breeding effort would come up with multiple varieties, not just one. And then, if big plantations grow them for export, consumers here might actually get to see and taste the kind of banana diversity that you can find already in places like Puerto Rico.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105848/our-favorite-banana-may-be-doomed-can-new-varieties-replace-it","authors":["byline_bayareabites_105848"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2203","bayareabites_15203","bayareabites_178"],"featImg":"bayareabites_105850","label":"bayareabites"},"bayareabites_99708":{"type":"posts","id":"bayareabites_99708","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99708","score":null,"sort":[1440456841000]},"guestAuthors":[],"slug":"scourge-no-more-chefs-invite-corn-fungus-to-the-plate","title":"Scourge No More: Chefs Invite Corn Fungus To The Plate","publishDate":1440456841,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One evening last July, Nat Bradford walked along rows of White Bolita Mexican corn at his Sumter, S.C., farm, and nearly wept. All 1,400 of the corn plants had been overtaken almost overnight by corn smut, recalls Bradford, who's also a landscape architect. The smut, from a fungus called \u003cem>Ustilago maydis\u003c/em>, literally transforms each corn kernel into a bulbous, bulging bluish-grey gall. It is naturally present in the soil and can be lofted easily into the air and onto plants.\u003c/p>\n\u003cp>Smut is considered a scourge by most U.S. farmers, and it goes by the nickname \"devil's corn.\"Just one discolored kernel typically renders an ear completely unsellable. Bradford was particularly devastated because he was growing the corn for Chef Sean Brock, who'd imported the White Bolita seeds from Mexico and asked Bradford to grow it for the handmade tortillas he planned to serve at \u003ca href=\"http://minerorestaurant.com/\">Minero\u003c/a>, his Mexican restaurant in Charleston, S.C. After Bradford saw the smut, he sat at his kitchen table, shoulders slumped and said to his wife, \"How am I going to tell him?\"\u003c/p>\n\u003cfigure id=\"attachment_99710\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg\" alt=\"Huitlacoche growing on corn kernels in Mexico.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-99710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Huitlacoche growing on corn kernels in Mexico. \u003ccite>(Monica Ortiz Uribe for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But one man's blight is another man's treasure, and Brock, also an executive chef at \u003ca href=\"http://www.huskrestaurant.com/\">Husk Restaurant\u003c/a> and co-owner of \u003ca href=\"http://mccradysrestaurant.com/\">McCrady's Restaurant\u003c/a>, both in Charleston was delighted to hear that his crop had been infested with the fungus. He'd first encountered it in 2001 when working with a chef named Walter Bundy at \u003ca href=\"http://www.lemairerestaurant.com/\">LeMaire\u003c/a> restaurant in Richmond, Va.\u003c/p>\n\u003cp>He asked Bradford to harvest the smut by hand and bring it to Charleston, where Brock prepared tacos with it. \"I love when nature throws you a curveball, and it tastes like this,\" says Brock. \"It's insanely delicious and luxurious, like black truffles.\"\u003c/p>\n\u003cp>Brock isn't alone in his view—there has been a dedicated corn smut underground for decades in America, even as corn growers and the government have spent millions trying to \u003ca href=\"http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=309838\">eradicate it\u003c/a>, forbid imports of it and breed strains of corn resistant to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in Mexico, corn smut is known as \u003cem>huitlacoche,\u003c/em> and it's long been a delicacy. Traditionally, families would walk miles among the cornstalks just to gather a basket of ears infected with this distant relative of mushrooms. It is still sold fresh at markets and used as a filling in tacos, quesadillas and soups. \"It may have been ambrosia of the Aztec gods with an inky, mushroomy flavor that is almost impossible to describe,\" wrote \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130271914\">Diana Kennedy\u003c/a>, the \"Julia Child of Mexico,\" in her 1986 book \u003cem>The Cuisines of Mexico.\u003c/em>\u003c/p>\n\u003cp>In Mexico's corn-loving culture, the quasi-mushroom also provides nutrition: high amounts of the essential amino acid lysine that's absent in corn, as well as lots of fiber and protein. Together, corn and huitlacoche make a complete protein meal.\u003c/p>\n\u003cp>Here in the U.S., huitlacoche first gained national attention in 1989, when Josefina Howard, chef and co-founder of the Mexican food chain \u003ca href=\"http://www.rosamexicano.com/\">Rosa Mexicano\u003c/a>, served a celebrated huitlacoche feast at the James Beard House in New York City. The restaurant still regularly offers huitlacoche dishes at its New York and Washington, D.C., locations, and it can be found at assorted other restaurants around the country.\u003c/p>\n\u003cp>But even if some chefs are keen to serve huitlacoche, it's difficult to source fresh. The fungal infection depends on nature's whims. \"My husband Randall and I grow a really tall local heirloom field corn that produces one ear per stalk,\" says Liz Porter, of \u003ca href=\"https://www.facebook.com/buckeyecreekfarm\">Buckeye Creek Farm\u003c/a> in Woodstock, Ga. \"When we get ears with huitlacoche we harvest them and sell it to local chefs. But we never know when it will show up.\"\u003c/p>\n\u003cp>Rosa Mexicano's executive chef, Joe Quintana, gets his huitlacoche flash frozen from the nation's only specialty grower: Roy Burns of \u003ca href=\"http://www.burnshuitlacoche.com/\">Burns Farms Huitlacoche\u003c/a> in Groveland, Fla. \"More and more customers are willing to try it,\" says Quintana. \"It's sweet, savory and earthy.\"\u003c/p>\n\u003cp>Farmers like Liz Porter and Nat Bradford say they would like to inoculate a certain amount of corn each year, with advance orders from chefs. That may soon be possible, as mycologists and scientists start to get involved in a new approach to infecting corn deliberately.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.mushroommountain.com/\">Mushroom Mountain\u003c/a> farm in Easley, S.C., mycologist Tradd Cotter has a 42,000-square-foot mushroom production facility. He is now growing huitlacoche on several varieties of corn, including Brock's favored White Bolita. \"Years ago I found one black, dry kernel of corn in an old warehouse at Clemson University, ground it up and injected a solution into every ear of Silver Queen heirloom corn, a variety susceptible to the fungus, growing at my house,\" he says. \"Within two weeks, we had our huitlacoche and we ate it all.\"\u003c/p>\n\u003cp>Cotter plans to produce and stock a pure liquid inoculum that farmers can buy —just as beer brewers buy yeast. He notes that huitlacoche must be picked when firm but spongy, sort of like a foamy popcorn, before it starts to degrade and turn sooty black. If harvested too late, it's not only far less tasty, but can loft clouds of black fungal spores into the air, which might infect the entire crop, as well as neighboring cornfields.\u003c/p>\n\u003cp>At Trent University in Peterborough, Canada, scientist \u003ca href=\"http://people.trentu.ca/~barrysaville/Huitlacoche.html\">Barry Saville\u003c/a> is also working with a liquid inoculum. Saville specializes in genomic approaches to mitigate fungal threats to crops, but is fascinated by huitlacoche and runs a program to infect local varieties of sweet corn.\u003c/p>\n\u003cp>In 2014, Saville harvested over 600 pounds, all of which was used by local chefs in Ontario. One chef pickled the huitlacoche and later in the year another chef simply rinsed off the vinegar and used it as if it were fresh. Saville plans to offer it at farmers markets this fall and hopes Canadians will adopt the delicacy. \"We eat lots of foods like this that don't look palatable, like mussels or bleu cheese. You just have to have the right mindset to eat it.\"\u003c/p>\n\u003cp>Nat Bradford, the farmer in South Carolina, is also hoping huitlacoche's moment has arrived. \"Next year I'm going to make sure Chef Sean Brock has all he wants,\" he says. Bradford plans to import other Mexican corn strains along with White Bolita and with Tradd Cotter's help, infect his entire crop.\u003c/p>\n\u003cp>\"Smut is part of the natural life cycle of corn,\" says Brock. \"It's how Mother Nature works, and I'm thankful for that, because huitlacoche tastes like nothing you've ever had. It's a treasure.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\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":"American and Canadian chefs are learning what Mexicans have long known: a bluish fungus that infects corn kernels is delicious. And now scientists want to figure out how to grow it on corn on purpose.","status":"publish","parent":0,"modified":1440456841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1144},"headData":{"title":"Scourge No More: Chefs Invite Corn Fungus To The Plate | KQED","description":"American and Canadian chefs are learning what Mexicans have long known: a bluish fungus that infects corn kernels is delicious. And now scientists want to figure out how to grow it on corn on purpose.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99708 http://ww2.kqed.org/bayareabites/?p=99708","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/24/scourge-no-more-chefs-invite-corn-fungus-to-the-plate/","disqusTitle":"Scourge No More: Chefs Invite Corn Fungus To The Plate","nprByline":"Jill Neimark, \u003ca href\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"433232707","nprApiLink":"http://api.npr.org/query?id=433232707&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/24/433232707/scourge-no-more-chefs-invite-corn-fungus-to-the-plate?ft=nprml&f=433232707","nprRetrievedStory":"1","nprPubDate":"Mon, 24 Aug 2015 16:58:00 -0400","nprStoryDate":"Mon, 24 Aug 2015 15:01:00 -0400","nprLastModifiedDate":"Mon, 24 Aug 2015 16:58:30 -0400","path":"/bayareabites/99708/scourge-no-more-chefs-invite-corn-fungus-to-the-plate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One evening last July, Nat Bradford walked along rows of White Bolita Mexican corn at his Sumter, S.C., farm, and nearly wept. All 1,400 of the corn plants had been overtaken almost overnight by corn smut, recalls Bradford, who's also a landscape architect. The smut, from a fungus called \u003cem>Ustilago maydis\u003c/em>, literally transforms each corn kernel into a bulbous, bulging bluish-grey gall. It is naturally present in the soil and can be lofted easily into the air and onto plants.\u003c/p>\n\u003cp>Smut is considered a scourge by most U.S. farmers, and it goes by the nickname \"devil's corn.\"Just one discolored kernel typically renders an ear completely unsellable. Bradford was particularly devastated because he was growing the corn for Chef Sean Brock, who'd imported the White Bolita seeds from Mexico and asked Bradford to grow it for the handmade tortillas he planned to serve at \u003ca href=\"http://minerorestaurant.com/\">Minero\u003c/a>, his Mexican restaurant in Charleston, S.C. After Bradford saw the smut, he sat at his kitchen table, shoulders slumped and said to his wife, \"How am I going to tell him?\"\u003c/p>\n\u003cfigure id=\"attachment_99710\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg\" alt=\"Huitlacoche growing on corn kernels in Mexico.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-99710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Huitlacoche growing on corn kernels in Mexico. \u003ccite>(Monica Ortiz Uribe for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But one man's blight is another man's treasure, and Brock, also an executive chef at \u003ca href=\"http://www.huskrestaurant.com/\">Husk Restaurant\u003c/a> and co-owner of \u003ca href=\"http://mccradysrestaurant.com/\">McCrady's Restaurant\u003c/a>, both in Charleston was delighted to hear that his crop had been infested with the fungus. He'd first encountered it in 2001 when working with a chef named Walter Bundy at \u003ca href=\"http://www.lemairerestaurant.com/\">LeMaire\u003c/a> restaurant in Richmond, Va.\u003c/p>\n\u003cp>He asked Bradford to harvest the smut by hand and bring it to Charleston, where Brock prepared tacos with it. \"I love when nature throws you a curveball, and it tastes like this,\" says Brock. \"It's insanely delicious and luxurious, like black truffles.\"\u003c/p>\n\u003cp>Brock isn't alone in his view—there has been a dedicated corn smut underground for decades in America, even as corn growers and the government have spent millions trying to \u003ca href=\"http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=309838\">eradicate it\u003c/a>, forbid imports of it and breed strains of corn resistant to it.\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>But in Mexico, corn smut is known as \u003cem>huitlacoche,\u003c/em> and it's long been a delicacy. Traditionally, families would walk miles among the cornstalks just to gather a basket of ears infected with this distant relative of mushrooms. It is still sold fresh at markets and used as a filling in tacos, quesadillas and soups. \"It may have been ambrosia of the Aztec gods with an inky, mushroomy flavor that is almost impossible to describe,\" wrote \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130271914\">Diana Kennedy\u003c/a>, the \"Julia Child of Mexico,\" in her 1986 book \u003cem>The Cuisines of Mexico.\u003c/em>\u003c/p>\n\u003cp>In Mexico's corn-loving culture, the quasi-mushroom also provides nutrition: high amounts of the essential amino acid lysine that's absent in corn, as well as lots of fiber and protein. Together, corn and huitlacoche make a complete protein meal.\u003c/p>\n\u003cp>Here in the U.S., huitlacoche first gained national attention in 1989, when Josefina Howard, chef and co-founder of the Mexican food chain \u003ca href=\"http://www.rosamexicano.com/\">Rosa Mexicano\u003c/a>, served a celebrated huitlacoche feast at the James Beard House in New York City. The restaurant still regularly offers huitlacoche dishes at its New York and Washington, D.C., locations, and it can be found at assorted other restaurants around the country.\u003c/p>\n\u003cp>But even if some chefs are keen to serve huitlacoche, it's difficult to source fresh. The fungal infection depends on nature's whims. \"My husband Randall and I grow a really tall local heirloom field corn that produces one ear per stalk,\" says Liz Porter, of \u003ca href=\"https://www.facebook.com/buckeyecreekfarm\">Buckeye Creek Farm\u003c/a> in Woodstock, Ga. \"When we get ears with huitlacoche we harvest them and sell it to local chefs. But we never know when it will show up.\"\u003c/p>\n\u003cp>Rosa Mexicano's executive chef, Joe Quintana, gets his huitlacoche flash frozen from the nation's only specialty grower: Roy Burns of \u003ca href=\"http://www.burnshuitlacoche.com/\">Burns Farms Huitlacoche\u003c/a> in Groveland, Fla. \"More and more customers are willing to try it,\" says Quintana. \"It's sweet, savory and earthy.\"\u003c/p>\n\u003cp>Farmers like Liz Porter and Nat Bradford say they would like to inoculate a certain amount of corn each year, with advance orders from chefs. That may soon be possible, as mycologists and scientists start to get involved in a new approach to infecting corn deliberately.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.mushroommountain.com/\">Mushroom Mountain\u003c/a> farm in Easley, S.C., mycologist Tradd Cotter has a 42,000-square-foot mushroom production facility. He is now growing huitlacoche on several varieties of corn, including Brock's favored White Bolita. \"Years ago I found one black, dry kernel of corn in an old warehouse at Clemson University, ground it up and injected a solution into every ear of Silver Queen heirloom corn, a variety susceptible to the fungus, growing at my house,\" he says. \"Within two weeks, we had our huitlacoche and we ate it all.\"\u003c/p>\n\u003cp>Cotter plans to produce and stock a pure liquid inoculum that farmers can buy —just as beer brewers buy yeast. He notes that huitlacoche must be picked when firm but spongy, sort of like a foamy popcorn, before it starts to degrade and turn sooty black. If harvested too late, it's not only far less tasty, but can loft clouds of black fungal spores into the air, which might infect the entire crop, as well as neighboring cornfields.\u003c/p>\n\u003cp>At Trent University in Peterborough, Canada, scientist \u003ca href=\"http://people.trentu.ca/~barrysaville/Huitlacoche.html\">Barry Saville\u003c/a> is also working with a liquid inoculum. Saville specializes in genomic approaches to mitigate fungal threats to crops, but is fascinated by huitlacoche and runs a program to infect local varieties of sweet corn.\u003c/p>\n\u003cp>In 2014, Saville harvested over 600 pounds, all of which was used by local chefs in Ontario. One chef pickled the huitlacoche and later in the year another chef simply rinsed off the vinegar and used it as if it were fresh. Saville plans to offer it at farmers markets this fall and hopes Canadians will adopt the delicacy. \"We eat lots of foods like this that don't look palatable, like mussels or bleu cheese. You just have to have the right mindset to eat it.\"\u003c/p>\n\u003cp>Nat Bradford, the farmer in South Carolina, is also hoping huitlacoche's moment has arrived. \"Next year I'm going to make sure Chef Sean Brock has all he wants,\" he says. Bradford plans to import other Mexican corn strains along with White Bolita and with Tradd Cotter's help, infect his entire crop.\u003c/p>\n\u003cp>\"Smut is part of the natural life cycle of corn,\" says Brock. \"It's how Mother Nature works, and I'm thankful for that, because huitlacoche tastes like nothing you've ever had. It's a treasure.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\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/99708/scourge-no-more-chefs-invite-corn-fungus-to-the-plate","authors":["byline_bayareabites_99708"],"categories":["bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_515","bayareabites_178","bayareabites_14722","bayareabites_14721"],"featImg":"bayareabites_99709","label":"bayareabites"},"bayareabites_97176":{"type":"posts","id":"bayareabites_97176","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97176","score":null,"sort":[1434749762000]},"guestAuthors":[],"slug":"once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts","title":"Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts","publishDate":1434749762,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \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":"The American chestnut is poised to return — as a bionic, blight-resistant tree. Scientists hope to plant about 10,000 transgenic plantlets to pollinate trees in the \"wild.\"","status":"publish","parent":0,"modified":1434749762,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1179},"headData":{"title":"Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts | KQED","description":"The American chestnut is poised to return — as a bionic, blight-resistant tree. Scientists hope to plant about 10,000 transgenic plantlets to pollinate trees in the "wild."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97176 http://ww2.kqed.org/bayareabites/?p=97176","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/19/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts/","disqusTitle":"Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts","nprByline":"Jill Neimark, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413183808","nprApiLink":"http://api.npr.org/query?id=413183808&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/19/413183808/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts?ft=nprml&f=413183808","nprRetrievedStory":"1","nprPubDate":"Fri, 19 Jun 2015 11:01:00 -0400","nprStoryDate":"Fri, 19 Jun 2015 08:28:00 -0400","nprLastModifiedDate":"Fri, 19 Jun 2015 11:01:11 -0400","path":"/bayareabites/97176/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\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>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\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> \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/97176/once-and-future-nut-how-genetic-engineering-may-bring-back-chestnuts","authors":["byline_bayareabites_97176"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14576","bayareabites_14577","bayareabites_1597","bayareabites_11952","bayareabites_2608","bayareabites_178","bayareabites_14575","bayareabites_8913"],"featImg":"bayareabites_97184","label":"bayareabites"},"bayareabites_624":{"type":"posts","id":"bayareabites_624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"624","score":null,"sort":[1180281000000]},"guestAuthors":[],"slug":"crafty-cooks","title":"Crafty Cooks","publishDate":1180281000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1180281000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":558},"headData":{"title":"Crafty Cooks | KQED","description":"At last week's Maker Faire I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. What happens when you fold together San Francisco's cult of craft with its love of all things sweet or","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"624 http://blogs.kqed.org/bayareabites/2007/05/27/crafty-cooks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/27/crafty-cooks/","disqusTitle":"Crafty Cooks","path":"/bayareabites/624/crafty-cooks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At last week's \u003ca href=\"http://makerfaire.com/\">\u003cstrong>Maker Faire\u003c/strong>\u003c/a> I ran into a few of my favorite food artisans. In place of single-estate chocolate or the minute's freshest fruit, though, their ingredients were felt and yarn, circuit boards and LEDs. \u003c/p>\n\u003cp>What happens when you fold together San Francisco's cult of craft with its love of all things sweet or savory? And what if you spice it up with a dash of Silicon Valley's geeky, cheeky inventiveness and a generous dose of Burning Man bravado? You get a robot who mixes cocktails and you get the Dorkbake Challenge, where inventors present their original designs for working ovens heated with a 100-watt lightbulb.\u003c/p>\n\u003cp>It was a fun, unexpected reminder of how much our taste buds spark our creative cortex. Here are just a few highlights...\u003c/p>\n\u003cp>\u003ca href=\"http://www.wkeller.net/muffin/\">\u003cstrong>Cupcake Cars\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Zipping around the San Mateo Fairgrounds were big, bright cupcakes. A double-take confirmed that they were, indeed, giant sweet confections rolling on wheels with one, sometimes two, human occupants. They were capable of turning on a dime and generating smiles wherever they appeared. Surely the best use of old, motorized wheelchairs and fuzzy fabric ever.\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>\u003cbr>\u003ci>How to travel in sweet style.\u003c/i>\u003c/p>\n\u003cp>There were a couple of muffin mobiles thrown in for good measure, but even the antioxidant-rich blueberries couldn't compete with chocolate or pink frosting.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Don't forget the extra frosting and sprinkles for protecting your noggin!\u003c/i>\u003c/p>\n\u003cp>If you've been to Black Rock City in recent years, then you already know about Cupcake Corners. \u003ca href=\"http://www.boingboing.net/2006/08/28/burning_man_enthusia.html\">\u003cstrong>Solar-powered cupcake cars\u003c/strong>\u003c/a> are certainly my own preferred mode of transport across desert (dessert?) flats.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweet-meats.com/\">\u003cstrong>SweetMeats SuperSavor\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I've had my eye on this special meat purveyor for a long time, so I was glad to see their unique pillow cuts on display. Who knew meat could be so squeezable? \u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>A big, plushy ham, bone still in and rind neatly scored.\u003c/i>\u003c/p>\n\u003cp>Introduced in person to their new protein, I fell hard for a block of sesame-sprinkled tofu. Bean curd appears in my own fridge much more often than a full ham, so I was glad to see the veggie offering.\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>I was also lucky enough to snag the last shrinky-dink charm bracelet, complete with steak, ham AND pork chop.\u003c/p>\n\u003cp>\u003cstrong>Moveable Feast\u003c/strong>\u003c/p>\n\u003cp>At the Maker Workbench, \u003ca href=\"http://www.exploratorium.edu/\">\u003cstrong>the Exploratorium\u003c/strong>\u003c/a> and London-based \u003ca href=\"http://www.cabaret.co.uk/\">\u003cstrong>Cabaret Mechanical Theatre\u003c/strong>\u003c/a> joined forces to give kids and kids-at-heart a chance to build edible automata. Learning how gears, levers and pulleys work becomes a lot easier when food is involved. (If only my high school physics teacher had appealed as successfully to my stomach as well as my brain!)\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Cookies, pasta, pretzels, Twizzlers and, of course, a bagel become a starchy display of erupting lava.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://nifnaks.com/shroommates.php#\">\u003cstrong>NifNaks\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Nifer Fahrion has gathered an entire family of cute, quirky \"Shroommates.\" Each little character, culled from real-world fungi, has a distinct personality that she's conveyed impressively well with bits of felt, from the easily startled Morley Morel to red-topped Mr. Muscaria, who \"likes to hang out with all the fairies that crowd in Dolores Park.\" There are little 'shrooms for ear lobes or cell phones, bigger ones for sprouting on desktops or bookcases. Cherries, bees, acorn, and happy vanilla ice cream cones are also well represented.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>Impish and mischievous, Shorty Shiitake hides out in the grass.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/624/crafty-cooks","authors":["5018"],"tags":["bayareabites_127","bayareabites_14741","bayareabites_178","bayareabites_243","bayareabites_67"],"label":"bayareabites"},"bayareabites_586":{"type":"posts","id":"bayareabites_586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"586","score":null,"sort":[1177086960000]},"guestAuthors":[],"slug":"fungal-love","title":"Fungal Love","publishDate":1177086960,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As Shuna announced at the beginning of April, this is poetry month. Initially, that thought made me whince, but \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/delicious-love-poem.jsp\">I enjoyed her poem\u003c/a> and thought... hmm... perhaps I should contribute something. Ten days later, Amy mentioned a \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/food-poetry-contest.jsp\">tofu haiku contest\u003c/a>, which I entered (and will most likely receive an angry letter from the Soy Board). Now it's my turn.\u003c/p>\n\u003cp>I admit to having written poetry in college. Precious little, which is most likely a good thing. Somewhere in the universe, there are notebooks dotted with odd and pained verses brought on by reading too much \u003ca href=\"http://en.wikipedia.org/wiki/Sylvia_Plath\">Plath\u003c/a> and listening to too much \u003ca href=\"http://www.bauhausmusik.com/\">Bauhaus\u003c/a>. I cringe at the thought of their discovery.\u003c/p>\n\u003cp>Last year, my friend Doralice handed me a copy of a poem I wrote in culinary school. I thought it was all but lost. You may wish it was, too, after reading it.\u003c/p>\n\u003cp>It was performed in front of our Safety and Sanitation class at the California Culinary Academy in early 1996. I was asked to give a presentation on, and here's what the 3 x 5 card said, \"Interesting facts about fungi\". It was read in a Dr. Seuss-like manner because, well, it has a Seuss-like rhyme scheme. I was surprised at the poem's reception-- no one threw anything at me or threatened to beat me up after class. Enjoy it or, at least, give me a fake smile and a polite golf clap. Letting the world read your poetry is no easy thing.\u003c/p>\n\u003cp>Fungus\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With fungus, there's mushrooms,\u003cbr>There's molds and there's yeasts.\u003cbr>We've so much to learn\u003cbr>From these wee tiny beasts.\u003c/p>\n\u003cp>They aid in our whiskies\u003cbr>And hot steaming toddies.\u003cbr>They hide in our bathrooms\u003cbr>And inside our bodies.\u003c/p>\n\u003cp>There's fungus on puppies\u003cbr>And bunnies and cheeses.\u003cbr>There's fungus involved\u003cbr>In sexually transmitted diseases.\u003c/p>\n\u003cp>It lives where it wishes.\u003cbr>It grows where it pleases.\u003cbr>On the best petrie dishes\u003cbr>We find many diseases.\u003c/p>\n\u003cp>There's Cryptococcosis\u003cbr>And Histoplasmosis\u003cbr>There's ringworm and thrush\u003cbr>And Blastomycosis.\u003c/p>\n\u003cp>There's rusts and there's smuts\u003cbr>That grow in our grains.\u003cbr>There's even a fungus\u003cbr>That alters our brains.\u003c/p>\n\u003cp>Which fungus, you ask?\u003cbr>Please let me elucidate.\u003cbr>It's called Psilocybin.\u003cbr>It makes you hallucinate.\u003c/p>\n\u003cp>It's taken orally\u003cbr>Or it is injected.\u003cbr>(The legality of said fungus, however\u003cbr>The U.S. has rejected.)\u003c/p>\n\u003cp>I learned from the most\u003cbr>Reliable of references\u003cbr>That fungi abound\u003cbr>In all sexual preferences.\u003c/p>\n\u003cp>There's heterothallics\u003cbr>And homothallics.\u003cbr>(The latter you'll note\u003cbr>That I wrote in italics.)\u003c/p>\n\u003cp>When treading with naked feet\u003cbr>In gym showers,\u003cbr>Beware, for it's there\u003cbr>Tinea pedis flowers.\u003c/p>\n\u003cp>To cure it, make haste.\u003cbr>Use something fast actin'.\u003cbr>Most sufferers choose\u003cbr>To use Tinactin.\u003c/p>\n\u003cp>Mycotoxin (a fungus-tainted food derivative)\u003cbr>Perennailly bad-ish\u003cbr>Was considered by villians\u003cbr>A weapon quite faddish.\u003c/p>\n\u003cp>Biological warfare\u003cbr>Was used by Hussien\u003cbr>Who upon Kurds and Persians\u003cbr>Poured toxins like rain.\u003c/p>\n\u003cp>In the 1970's\u003cbr>Mycotoxins were got\u003cbr>By a genocidal despot\u003cbr>By name of Pol Pot.\u003c/p>\n\u003cp>In his part of Asia\u003cbr>He caused great commotions\u003cbr>B y using them on\u003cbr>Cambodians and Laotians.\u003c/p>\n\u003cp>Rhizopus nigricans,\u003cbr>Or bread mold, will thank\u003cbr>Any fool who puts bread\u003cbr>In a place dark and dank.\u003c/p>\n\u003cp>The truffle, one teaches,\u003cbr>Prefers it much damper--\u003cbr>Round oaks and some beeches\u003cbr>Where the truffle pigs scamper.\u003c/p>\n\u003cp>To many a man\u003cbr>There is no sight more dear\u003cbr>Than a woman in hot pants\u003cbr>Bringing him beer.\u003c/p>\n\u003cp>If said woman ne'er washes\u003cbr>Nor changes, at least,\u003cbr>Could be more than the beer's\u003cbr>Been affected by yeast.\u003c/p>\n\u003cp>In France and elsewhere\u003cbr>Sweet wines are got\u003cbr>By a wond'rous mold\u003cbr>That is called noble rot.\u003c/p>\n\u003cp>Botrytis cinerea--\u003cbr>Its true appelation\u003cbr>Dehydrates grape juice\u003cbr>Into high concentration.\u003c/p>\n\u003cp>Without such a beast\u003cbr>How then could we try\u003cbr>a glass of d'Yquem\u003cbr>or my favorite, Tokaj?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The gods are with you, fungus,\u003cbr>And so I am told\u003cbr>That when they made you,\u003cbr>They broke the mold.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1177086960,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":618},"headData":{"title":"Fungal Love | KQED","description":"As Shuna announced at the beginning of April, this is poetry month. Initially, that thought made me whince, but I enjoyed her poem and thought... hmm... perhaps I should contribute something. Ten days later, Amy mentioned a tofu haiku contest, which I entered (and will most likely receive an angry letter from the Soy Board).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"586 http://blogs.kqed.org/bayareabites/2007/04/20/fungal-love/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/04/20/fungal-love/","disqusTitle":"Fungal Love","path":"/bayareabites/586/fungal-love","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As Shuna announced at the beginning of April, this is poetry month. Initially, that thought made me whince, but \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/delicious-love-poem.jsp\">I enjoyed her poem\u003c/a> and thought... hmm... perhaps I should contribute something. Ten days later, Amy mentioned a \u003ca href=\"http://www.kqed.org/weblog/food/2007/04/food-poetry-contest.jsp\">tofu haiku contest\u003c/a>, which I entered (and will most likely receive an angry letter from the Soy Board). Now it's my turn.\u003c/p>\n\u003cp>I admit to having written poetry in college. Precious little, which is most likely a good thing. Somewhere in the universe, there are notebooks dotted with odd and pained verses brought on by reading too much \u003ca href=\"http://en.wikipedia.org/wiki/Sylvia_Plath\">Plath\u003c/a> and listening to too much \u003ca href=\"http://www.bauhausmusik.com/\">Bauhaus\u003c/a>. I cringe at the thought of their discovery.\u003c/p>\n\u003cp>Last year, my friend Doralice handed me a copy of a poem I wrote in culinary school. I thought it was all but lost. You may wish it was, too, after reading it.\u003c/p>\n\u003cp>It was performed in front of our Safety and Sanitation class at the California Culinary Academy in early 1996. I was asked to give a presentation on, and here's what the 3 x 5 card said, \"Interesting facts about fungi\". It was read in a Dr. Seuss-like manner because, well, it has a Seuss-like rhyme scheme. I was surprised at the poem's reception-- no one threw anything at me or threatened to beat me up after class. Enjoy it or, at least, give me a fake smile and a polite golf clap. Letting the world read your poetry is no easy thing.\u003c/p>\n\u003cp>Fungus\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>With fungus, there's mushrooms,\u003cbr>There's molds and there's yeasts.\u003cbr>We've so much to learn\u003cbr>From these wee tiny beasts.\u003c/p>\n\u003cp>They aid in our whiskies\u003cbr>And hot steaming toddies.\u003cbr>They hide in our bathrooms\u003cbr>And inside our bodies.\u003c/p>\n\u003cp>There's fungus on puppies\u003cbr>And bunnies and cheeses.\u003cbr>There's fungus involved\u003cbr>In sexually transmitted diseases.\u003c/p>\n\u003cp>It lives where it wishes.\u003cbr>It grows where it pleases.\u003cbr>On the best petrie dishes\u003cbr>We find many diseases.\u003c/p>\n\u003cp>There's Cryptococcosis\u003cbr>And Histoplasmosis\u003cbr>There's ringworm and thrush\u003cbr>And Blastomycosis.\u003c/p>\n\u003cp>There's rusts and there's smuts\u003cbr>That grow in our grains.\u003cbr>There's even a fungus\u003cbr>That alters our brains.\u003c/p>\n\u003cp>Which fungus, you ask?\u003cbr>Please let me elucidate.\u003cbr>It's called Psilocybin.\u003cbr>It makes you hallucinate.\u003c/p>\n\u003cp>It's taken orally\u003cbr>Or it is injected.\u003cbr>(The legality of said fungus, however\u003cbr>The U.S. has rejected.)\u003c/p>\n\u003cp>I learned from the most\u003cbr>Reliable of references\u003cbr>That fungi abound\u003cbr>In all sexual preferences.\u003c/p>\n\u003cp>There's heterothallics\u003cbr>And homothallics.\u003cbr>(The latter you'll note\u003cbr>That I wrote in italics.)\u003c/p>\n\u003cp>When treading with naked feet\u003cbr>In gym showers,\u003cbr>Beware, for it's there\u003cbr>Tinea pedis flowers.\u003c/p>\n\u003cp>To cure it, make haste.\u003cbr>Use something fast actin'.\u003cbr>Most sufferers choose\u003cbr>To use Tinactin.\u003c/p>\n\u003cp>Mycotoxin (a fungus-tainted food derivative)\u003cbr>Perennailly bad-ish\u003cbr>Was considered by villians\u003cbr>A weapon quite faddish.\u003c/p>\n\u003cp>Biological warfare\u003cbr>Was used by Hussien\u003cbr>Who upon Kurds and Persians\u003cbr>Poured toxins like rain.\u003c/p>\n\u003cp>In the 1970's\u003cbr>Mycotoxins were got\u003cbr>By a genocidal despot\u003cbr>By name of Pol Pot.\u003c/p>\n\u003cp>In his part of Asia\u003cbr>He caused great commotions\u003cbr>B y using them on\u003cbr>Cambodians and Laotians.\u003c/p>\n\u003cp>Rhizopus nigricans,\u003cbr>Or bread mold, will thank\u003cbr>Any fool who puts bread\u003cbr>In a place dark and dank.\u003c/p>\n\u003cp>The truffle, one teaches,\u003cbr>Prefers it much damper--\u003cbr>Round oaks and some beeches\u003cbr>Where the truffle pigs scamper.\u003c/p>\n\u003cp>To many a man\u003cbr>There is no sight more dear\u003cbr>Than a woman in hot pants\u003cbr>Bringing him beer.\u003c/p>\n\u003cp>If said woman ne'er washes\u003cbr>Nor changes, at least,\u003cbr>Could be more than the beer's\u003cbr>Been affected by yeast.\u003c/p>\n\u003cp>In France and elsewhere\u003cbr>Sweet wines are got\u003cbr>By a wond'rous mold\u003cbr>That is called noble rot.\u003c/p>\n\u003cp>Botrytis cinerea--\u003cbr>Its true appelation\u003cbr>Dehydrates grape juice\u003cbr>Into high concentration.\u003c/p>\n\u003cp>Without such a beast\u003cbr>How then could we try\u003cbr>a glass of d'Yquem\u003cbr>or my favorite, Tokaj?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The gods are with you, fungus,\u003cbr>And so I am told\u003cbr>That when they made you,\u003cbr>They broke the mold.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/586/fungal-love","authors":["5017"],"tags":["bayareabites_178","bayareabites_52","bayareabites_145"],"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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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. 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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/2022/02/mindshift2021-tile-3000x3000-1-scaled-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://ww2.kqed.org/app/uploads/2021/10/ME_1400.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. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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