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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. 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When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_136570":{"type":"posts","id":"bayareabites_136570","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136570","score":null,"sort":[1585408554000]},"guestAuthors":[],"slug":"orange-juice-is-a-hot-commodity-during-the-coronavirus","title":"Orange Juice Is A Hot Commodity During The Coronavirus","publishDate":1585408554,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Orange juice is suddenly hot.\u003c/p>\n\u003cp>In the commodity markets, frozen concentrate orange juice futures have soared 25% — just in the past month. (Yes, you're thinking of the comedy \u003ca href=\"https://www.npr.org/sections/money/2013/07/19/201430727/what-actually-happens-at-the-end-of-trading-places\">Trading Places\u003c/a>.)\u003c/p>\n\u003cp>[aside tag='coronavirus, covid-19' label='The Latest on the Novel Coronavirus']\u003c/p>\n\u003cp>\"People understand that orange juice is a great source of vitamin C and clearly vitamin C boosts your immune system,\" said Andrew Meadows, director of communications at Florida Citrus Mutual, a growers' trade group. \"We're now in a time where people want to have a strong immune system. I think that's what's happening.\"\u003c/p>\n\u003cp>That's even though there's \u003ca href=\"https://www.usatoday.com/story/news/factcheck/2020/03/24/coronavirus-fact-check-could-vitamin-c-cure-covid-19/2904303001/\">no evidence\u003c/a> that vitamin C is effective against the coronavirus. But industry officials say that people looking to increase their vitamin C intake have been boosting OJ sales.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sales jumped nearly 10% in the four weeks that ended March 14 compared with a year earlier, according to Nielsen data provided by the Florida Department of Citrus. Frozen OJ sales soared 27%. That's a big turnaround from the prior report for February, which showed overall OJ sales down 2% and frozen juice down 1.3%.\u003c/p>\n\u003cp>And demand is outpacing the supply, said Marisa Zansler, director of economic and market research at the Florida Department of Citrus.\u003c/p>\n\u003cp>\"The unforeseen and significant increase in the demand for orange juice exceeded the current supply of orange juice on the U.S. market in recent weeks,\" Zansler said in an email. \"The rise in the futures price is certainly indicative of the higher cost to supply the sudden spike in demand.\"\u003c/p>\n\u003cp>Meadows emphasized that the industry has not been marketing around the coronavirus.\u003c/p>\n\u003cp>\"We're not trying to capitalize on this,\" he said. \"We wouldn't do that. ... But it is beneficial to us, it is heartening to us that people still understand that orange juice is a great source of vitamin C.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The good news for growers comes at a challenging time for the citrus industry. Florida growers have been battling citrus greening, canker and other \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/04/503183540/after-a-sour-decade-florida-citrus-may-be-near-a-comeback\">plant diseases\u003c/a> for years. And orange juice has been squeezed by competition from sports and energy drinks, bottled water and exotic juice blends, Meadows said.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cdiv>\u003c/div>\n\u003cdiv class=\"fullattribution\">\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Orange+Juice+Is+A+Hot+Commodity+During+The+Coronavirus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Orange juice is suddenly hot. Frozen concentrate futures have soared 25% in the past month as people looking to boost their vitamin C intake are lifting OJ sales.","status":"publish","parent":0,"modified":1585413774,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":369},"headData":{"title":"Orange Juice Is A Hot Commodity During The Coronavirus | KQED","description":"Orange juice is suddenly hot. Frozen concentrate futures have soared 25% in the past month as people looking to boost their vitamin C intake are lifting OJ sales.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Orange Juice Is A Hot Commodity During The Coronavirus","datePublished":"2020-03-28T15:15:54.000Z","dateModified":"2020-03-28T16:42:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136570 https://ww2.kqed.org/bayareabites/?p=136570","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/28/orange-juice-is-a-hot-commodity-during-the-coronavirus/","disqusTitle":"Orange Juice Is A Hot Commodity During The Coronavirus","nprImageCredit":"Justin Sullivan","nprByline":"Avie Schneider","nprImageAgency":"Getty Images","nprStoryId":"822149981","nprApiLink":"http://api.npr.org/query?id=822149981&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/coronavirus-live-updates/2020/03/27/822149981/stocks-are-sinking-but-orange-juice-futures-are-soaring?ft=nprml&f=822149981","nprRetrievedStory":"1","nprPubDate":"Fri, 27 Mar 2020 17:26:00 -0400","nprStoryDate":"Fri, 27 Mar 2020 14:50:33 -0400","nprLastModifiedDate":"Fri, 27 Mar 2020 17:26:19 -0400","path":"/bayareabites/136570/orange-juice-is-a-hot-commodity-during-the-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Orange juice is suddenly hot.\u003c/p>\n\u003cp>In the commodity markets, frozen concentrate orange juice futures have soared 25% — just in the past month. (Yes, you're thinking of the comedy \u003ca href=\"https://www.npr.org/sections/money/2013/07/19/201430727/what-actually-happens-at-the-end-of-trading-places\">Trading Places\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"coronavirus, covid-19","label":"The Latest on the Novel Coronavirus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"People understand that orange juice is a great source of vitamin C and clearly vitamin C boosts your immune system,\" said Andrew Meadows, director of communications at Florida Citrus Mutual, a growers' trade group. \"We're now in a time where people want to have a strong immune system. I think that's what's happening.\"\u003c/p>\n\u003cp>That's even though there's \u003ca href=\"https://www.usatoday.com/story/news/factcheck/2020/03/24/coronavirus-fact-check-could-vitamin-c-cure-covid-19/2904303001/\">no evidence\u003c/a> that vitamin C is effective against the coronavirus. But industry officials say that people looking to increase their vitamin C intake have been boosting OJ sales.\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>Sales jumped nearly 10% in the four weeks that ended March 14 compared with a year earlier, according to Nielsen data provided by the Florida Department of Citrus. Frozen OJ sales soared 27%. That's a big turnaround from the prior report for February, which showed overall OJ sales down 2% and frozen juice down 1.3%.\u003c/p>\n\u003cp>And demand is outpacing the supply, said Marisa Zansler, director of economic and market research at the Florida Department of Citrus.\u003c/p>\n\u003cp>\"The unforeseen and significant increase in the demand for orange juice exceeded the current supply of orange juice on the U.S. market in recent weeks,\" Zansler said in an email. \"The rise in the futures price is certainly indicative of the higher cost to supply the sudden spike in demand.\"\u003c/p>\n\u003cp>Meadows emphasized that the industry has not been marketing around the coronavirus.\u003c/p>\n\u003cp>\"We're not trying to capitalize on this,\" he said. \"We wouldn't do that. ... But it is beneficial to us, it is heartening to us that people still understand that orange juice is a great source of vitamin C.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The good news for growers comes at a challenging time for the citrus industry. Florida growers have been battling citrus greening, canker and other \u003ca href=\"https://www.npr.org/sections/thesalt/2016/12/04/503183540/after-a-sour-decade-florida-citrus-may-be-near-a-comeback\">plant diseases\u003c/a> for years. And orange juice has been squeezed by competition from sports and energy drinks, bottled water and exotic juice blends, Meadows said.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\u003cdiv>\u003c/div>\n\u003cdiv class=\"fullattribution\">\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Orange+Juice+Is+A+Hot+Commodity+During+The+Coronavirus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136570/orange-juice-is-a-hot-commodity-during-the-coronavirus","authors":["byline_bayareabites_136570"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_16561","bayareabites_16549","bayareabites_16545","bayareabites_14775","bayareabites_11840","bayareabites_13743"],"featImg":"bayareabites_136573","label":"bayareabites"},"bayareabites_128600":{"type":"posts","id":"bayareabites_128600","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128600","score":null,"sort":[1527738843000]},"guestAuthors":[],"slug":"guide-five-frozen-meals-that-are-better-than-you-think","title":"Guide: Five Frozen Meals That Are Better Than You Think","publishDate":1527738843,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Over the years, frozen meals have gotten a bad rap. We all remember the TV dinners of our youth — sad little plastic trays with their slab of meat-like loaf and that weirdly addicting cinnamon apple goo. But if you haven't perused the frozen aisle at the grocery store in the last ten years, let me tell you: frozen meals have come a long way.\u003c/p>\n\u003cp>In fact, there's a reason sales of frozen foods have started to rise recently. It's because there's a growing recognition that freezing food can preserve many of the nutrients in our fresh produce and meat — and \u003ca href=\"https://www.kqed.org/bayareabites/128261/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\" rel=\"noopener\" target=\"_blank\">can often be as healthy\u003c/a>. The desire for healthy, sustainable, easy, and tasty meals has been reshaping the entire dinner market, from ready-to-cook meal boxes to frozen entrees. And the business is only going to get bigger, with more and more organic, vegetarian, and delicious options. That's probably why large companies are getting into the high-end healthy frozen meal market. (You'll notice, below, many of our favorite frozen meals have recently been bought or acquired by bigger corporations.) Even big brands, like Lean Cuisine and Healthy Choice have rebranded recently and upped the ante in terms of what they offer. And I can attest, \u003ca href=\"https://www.healthychoice.com/power-bowls\" rel=\"noopener\" target=\"_blank\">Healthy Choice's power bowls\u003c/a> are tasty.\u003c/p>\n\u003cfigure id=\"attachment_128603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\" alt=\"Some of our favorite frozen meals.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of our favorite frozen meals. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That brings us to the point: I eat \u003cem>a lot\u003c/em> of frozen meals. Primarily, I started relying on frozen foods — meals, bags of pasta, frozen vegetables, veggie burgers and nuggets — for convenience. But it quickly became clear in the last few years that the frozen meal options have exponentially improved. Frequently, what I can make from things in my freezer is now better than anything I can make fresh.\u003c/p>\n\u003cp>Here are a few of my favorites, with some local classics. And you'll notice that often I use the frozen meal as a base upon which to build — adding salad, avocado, hummus or even other frozen vegetables and proteins. Yes, I add avocado to almost everything. Sorry, not sorry.\u003c/p>\n\u003cfigure id=\"attachment_128617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\" alt=\"Amy's veggie lasagna on a bed of lettuce with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's veggie lasagna on a bed of lettuce with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://amys.com/faqs/do-you-offer-vegan-options\" rel=\"noopener\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003c/h2>\n\u003cp>Based in Petaluma, Amy's is a local favorite. It was started by Andy and Rachel Berliner back in 1987 when they wanted to make organic, natural, vegetarian food for their new baby — whom the company is named after. They started with just a pot pie and soon were making pizzas and burritos out of their Sonoma County kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, the company makes hundreds of products, from canned soups to veggie burgers to even candy. They now have plants in Santa Rosa, Oregon, and Idaho. And they opened \u003ca href=\"https://www.kqed.org/bayareabites/100525/eating-vegan-and-gluten-free-fast-food-at-amys-drive-thru-in-rohnert-park\" rel=\"noopener\" target=\"_blank\">a drive-thru restaurant in Rohnert Park in 2015\u003c/a>, with a second planned for Corte Madera.\u003c/p>\n\u003cp>They're probably best known, though, for their frozen meals and prepared foods.\u003c/p>\n\u003ch3>Why buy them \u003c/h3>\n\u003cp>Amy's is one of the few frozen food purveyors fully committed to organic and vegetarian meals, without sacrificing any taste. All the tofu is made in-house, for example, and much of the produce is sourced locally — though they'll admit that can be difficult with their standards. Despite growing to sales of over $500 million annually, they continue to be owned privately by the family — which has said it won't sell. Along with pioneering organic labeling and non-GMO labeling, they also were one of the first to push for non-BPA cans. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Though they started with just a vegetable pot pie back in 1987, today Amy's makes lots and lots of stuff — and all of it is GMO-free, organic, and vegetarian. (There are also a number of vegan and gluten-free meals.) I can personally recommend the pad thai, the Indian meals, and most of the bowls. But for our taste test project, I picked two things: a staple of my frozen meal repertoire, \u003ca href=\"https://amys.com/our-foods/vegetable-lasagna\" rel=\"noopener\" target=\"_blank\">the vegetable lasagna\u003c/a>; and one of my favorite snacks, \u003ca href=\"https://amys.com/our-foods/pesto-swirls\" rel=\"noopener\" target=\"_blank\">Amy's pesto swirls\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\" alt=\"Amy's Kitchen vegetable lasagna in the microwave.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Kitchen vegetable lasagna in the microwave. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie lasagna doesn't look like much when you pull it out of the microwave, but it's actually delicious. That is, however, why I like to put it on a bed of lettuce and cut some avocado over the top to make a nice little healthy meal. To cook, just pop open one side of the plastic wrap and stick it in the microwave, but don't overcook it. The lasagna isn't as heavy as you expect a frozen lasagna to be, primarily since it's not meat-based, and it has an interesting flavor tinged with a mix of spices.\u003c/p>\n\u003cfigure id=\"attachment_128616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\" alt=\"Amy's pesto swirls.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's pesto swirls. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a hearty snack or even just an appetizer with guests, Amy's pesto swirls are tasty and filling. As with many of these kinds of snack, you can cook them in the microwave or toaster oven. The oven gives them more of a crisp, but the microwave works just fine because they're so thick and dough-y. A little bit salty and a little bit sweet, with a pesto flavor that's not overpowering, the swirls are heftier than bagel bites, but still fluffy and light. You could easily eat the whole box of six, but you probably shouldn't.\u003c/p>\n\u003ch3>Where to get Amy's\u003c/h3>\n\u003cp>Amy's is available at virtually all Bay Area grocery stories, from Whole Foods to Safeway to smaller local markets. Use \u003ca href=\"https://amys.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">the location search function\u003c/a> on their site to find nearby stores.\u003c/p>\n\u003cfigure id=\"attachment_128612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\" alt=\"Evol's ravioli and steak bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's ravioli and steak bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.evolfoods.com/\" rel=\"noopener\" target=\"_blank\">Evol\u003c/a>\u003c/h2>\n\u003cp>Yes, that's \"love\" spelled backwards. \u003c/p>\n\u003cp>Evol started as a University of Denver graduate hand-making burritos and delivering them. Once he realized the business was getting bigger than he could handle, he decided it was time to move into the frozen food realm. That's when one of the founders of Bear Naked Granola got involved — seeing an opportunity in frozen foods.\u003c/p>\n\u003cp>In 2013 Boulder Brands bought Evol for $48 million, and last year Pinnacle Foods bought Boulder Brands (which also makes Udi's gluten-free frozen foods) for $975 million, including quite a bit of debt. Since then, Evol has predictably been expanding its product line. But, the Boulder-based company has managed to maintain most of its quality and sourcing standards.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\" alt=\"Evol's steak and rice bowl with lettuce and avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's steak and rice bowl with lettuce and avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Evol is one of the biggest \"natural\" frozen meal producers — with the understanding that the word \"natural\" doesn't have a firm definition. But even as they've massively expanded, they've continued to source all their ingredients from U.S. farmers. While most of it is not organic, the bacon does come from Certified Humane-raised pigs, the beef and chicken are raised without antibiotics or hormones, and the eggs come from cage-free hens. \u003c/p>\n\u003cp>The primary goal that Evol has been focused on, since that realization there was a space to fill in the frozen food market, is changing how we view frozen foods. Freezing was originally a way to preserve the highest quality foods, and microwaves were an innovation to make dinner easier. Making high-quality food easy and available via freezing is Evol's main mission.\u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>I'll admit Evol is my go-to for meals, especially when I'm traveling and want something I can throw in the microwave that I know will be reliable and tasty. While their burritos are what they were originally known for, the single-serve frozen meals and bowls are their most popular items. They also make a line of gluten-free meals, and have recently been expanding into breakfast burritos, bowls, and sandwiches. \u003c/p>\n\u003cp>\u003ca href=\"http://www.evolfoods.com/our-food/single-serve-meals/classics-single-serve/fire-grilled-steak\" rel=\"noopener\" target=\"_blank\">The fire-grilled steak bowl\u003c/a> is my favorite frozen meal, hands-down. It comes with black beans, rice, some bell peppers and corn, and then a smattering of cheese. If you're just looking for a smaller meal (400 calories), it'll get the job done. But I also like to throw the whole thing in a bigger salad bowl, with some lettuce, and then top with avocado or hummus or whatever I'm feeling like on the day. Cooking is straight-forward: Pop open one side of the plastic, microwave just three to four minutes. I err on the shorter side to keep the meat juicy and fresh. Then stir it well to mix the cilantro, lime, light pesto, and cheese. It works out to a fresh, tasty bowl that's as good as anything you could get at a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_128611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\" alt=\"The butternut squash & sage ravioli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butternut squash & sage ravioli. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other popular staple we tried was \u003ca href=\"http://www.evolfoods.com/our-food/multi-serve-meals/butternut-squash-sage-ravioli-2\" rel=\"noopener\" target=\"_blank\">the butternut squash and sage ravioli\u003c/a>, which used to only come in a single-serve frozen meal, but now comes in a multi-person bag for the stovetop. While the ravioli itself would make a filling meal, it's a little light on protein for me, so I added a frozen veggie patty (Dr. Praeger's, in case you were wondering) and a few more frozen vegetables. And, of course avocado. It was easy to dump in a pan on the stove and cook, and the end result was a sweet ravioli which balanced nicely with the extra heft I'd throw in to the pan.\u003c/p>\n\u003cfigure id=\"attachment_128610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\" alt=\"Ravioli with added vegetables and veggie burger, and avocado on top.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ravioli with added vegetables and veggie burger, and avocado on top. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to get Evol\u003c/h3>\n\u003cp>Evol is available at a wide range of places, from the high-end grocery stores to Target. Use \u003ca href=\"http://www.evolfoods.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">their online tool to find locations\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\" alt=\"Saffron Road's beef bulgogi.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://saffronroad.com/\" rel=\"noopener\" target=\"_blank\">Saffron Road\u003c/a>\u003c/h2>\n\u003cp>Started as the American Halal Company in 2009, the Saffron Road brand sells halal-certified, non-GMO frozen meals. Founder and CEO Adnan Durrani also founded Vermont Pure bottled water and is a partner in Stonyfield Farms. Saffron Road was started as a way to bring halal foods, and international flavors, to a larger market. In 2010, it debuted nationally at all Whole Foods stores and has expanded since then.\u003c/p>\n\u003cp>Today, the company makes single-serve frozen meals and bowls, as well as chicken nuggets, naan, and appetizers, like samosas. There are also non-frozen foods, like lentil chips and crackers, chickpeas, and broths. In 2015, American Halal bought Mediterranean Snack Foods, which makes lentil snack foods and was added to the Saffron Road line.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\" alt=\"Saffron Road's beef bulgogi on lettuce with hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi on lettuce with hummus. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saffron Road was the first Halal-certified, antibiotic-free frozen food line. Much of the food now is also humanely raised and sustainable, with no hormones or GMOs. According to the company, the beef is grass-fed and the fish is all caught wild. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Most of the meals Saffron Road makes have an Indian or Asian flavor to them — like the chicken tikka masala and the palak paneer (both of which I can also attest are delicious). There are over 50 products now, but I went with a classic: \u003ca href=\"https://saffronroad.com/our-products/beef-bulgogi/\" rel=\"noopener\" target=\"_blank\">beef bulgogi\u003c/a>.\u003c/p>\n\u003cp>It's a simple four-minute microwave, stir, and then another short additional microwave. Don't let the beef dry out. I mixed it with some lettuce and hummus to add some balance to the slight spicy flavor. While it wasn't the fanciest bulgogi I've ever had, and was a bit on the small side, the spice and flavor gave it something extra beyond your standard frozen meal.\u003c/p>\n\u003ch3>Where to get Saffron Road\u003c/h3>\n\u003cp>Although it launched at Whole Foods, Saffron Road is now available in thousands of stores, like Safeway and Sprouts. Use \u003ca href=\"https://saffronroad.com/store-locator/\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a> to find a location nearby.\u003c/p>\n\u003cfigure id=\"attachment_128622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\" alt=\"Sweet Earth's Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.sweetearthfoods.com/\" rel=\"noopener\" target=\"_blank\">Sweet Earth\u003c/a>\u003c/h2>\n\u003cp>I'll admit Sweet Earth is a recent addition to my frozen meal line-up, but the vegetarian and vegan Moss Landing-based company caught my attention with their interesting burritos — which they call \"worldly.\" And they kept my attention with their bowls and plant-based protein patties.\u003c/p>\n\u003cp>The story is that Sweet Earth was founded by power couple Kelly and Brian Swette, who used to work in corporate brands, like Pepsi and Burger King. But when their daughter became a vegetarian in high school, they started looking into the benefits of a vegetarian diet. And, in 2012, they decided to buy a small Sweet Earth natural foods store in Pacific Grove and from it launch their own line of vegetarian and vegan frozen meals.\u003c/p>\n\u003cp>After a large expansion and making $25 million in revenue in 2016, the company was bought by Nestle at the end of 2017. It continues to be run by the Swettes.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>Sweet Earth calls itself a plant-based food company. They make vegan and vegetarian meals, using plant-based proteins, with the goal of decreasing the environmental footprint of our food. Much of the food is also organic and non-GMO, but not all of it, and the company says it tries to sustainably source its ingredients. They also partner with small local companies down near Moss Landing for their tortillas and mushrooms.\u003c/p>\n\u003cfigure id=\"attachment_128621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\" alt=\"The Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Sweet Earth is best known for its worldy burritos, with interesting and unique flavor combinations. \u003ca href=\"http://www.sweetearthfoods.com/our-products/#globally-inspired-exotic-burritos\" rel=\"noopener\" target=\"_blank\">The Kyoto burrito\u003c/a> is one of their classic burritos: adzuki beans, edamame, baby bok choy, spinach and ginger. I microwaved mine, which made it slightly soggy and required a knife and fork to eat. But the flavor brings it together, with a crunch and quite a bit of spice. It's just 280 calories, so more of a snack than a meal, but an interesting snack at that.\u003c/p>\n\u003cfigure id=\"attachment_128619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\" alt=\"Sweet Earth's pad thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's pad thai. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\" alt=\"Pad thai in a lettuce bowl with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pad thai in a lettuce bowl with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They've also added breakfast meals, veggie burgers, mini-meals like empanadas, and frozen bowl entrees, like Moroccan tangine and basil pesto lasagna and pad thai. These are not your standard frozen meals; they all come with a little extra pizzazz and spice. I tend to go with \u003ca href=\"http://www.sweetearthfoods.com/our-products/#artisan-entree-bowls\" rel=\"noopener\" target=\"_blank\">the pad thai bowl\u003c/a>, which, yes, I put in a bowl with some lettuce and avocado. The pad thai is a little juicier than most and the lettuce helps to mop up some of the extra sauce. It doesn't taste like your traditional pad thai, but has a unique flavor with the seasoned tofu, beansprouts, radishes, tamarind, and garlic.\u003c/p>\n\u003ch3>Where to get Sweet Earth\u003c/h3>\n\u003cp>It may have started as a small Bay Area company, but Sweet Earth can be bought now in large stores like Walmart, Target, and Whole Foods. Use \u003ca href=\"http://www.sweetearthfoods.com/find-us-and-offers/\" rel=\"noopener\" target=\"_blank\">their location finder\u003c/a> to find stores near you.\u003c/p>\n\u003cfigure id=\"attachment_128613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\" alt=\"Annie's pizza bagels.\" width=\"1920\" height=\"2040\" class=\"size-full wp-image-128613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1020x1084.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1129x1200.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1180x1254.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-960x1020.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-520x553.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.annies.com/\" rel=\"noopener\" target=\"_blank\">Annie's\u003c/a>\u003c/h2>\n\u003cp>Although it was founded on the East Coast, Annie's Homegrown is based in Berkeley and their famous bunny-shaped mac n' cheese is widespread around the Bay Area. Well, I'm here to tell you: the company also does frozen snacks.\u003c/p>\n\u003cp>Initially founded as a natural mac n' cheese company in 1989, Annie's eventually did an IPO and was later bought out by the owner of Homegrown Natural Foods. It then went public in 2012. Over the years, the company has since expanded its organic products. In 2014, General Mills bought Annie's Homegrown for $820 million.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>After its acquisition by General Mills, \u003ca href=\"https://www.kqed.org/news/147250/annies-ceo-defends-general-mills-buyout-of-organic-food-company\" rel=\"noopener\" target=\"_blank\">Annie's promised their organic and sustainability standards wouldn't be compromised\u003c/a>. While there is hot debate on the topic among the sustainable agriculture community, Annie's has expanded the number of organic products it sells. Its headquarters building is also LEED-certified and the company supports a handful of philanthropic projects, like sustainable agriculture scholarships and a grants for gardens program for kids. \u003c/p>\n\u003cfigure id=\"attachment_128615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\" alt=\"Annie's pepperoni pizza poppers.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pepperoni pizza poppers. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Annie's frozen foods are fairly limited: \u003ca href=\"https://www.annies.com/products/pizza-snacks\" rel=\"noopener\" target=\"_blank\">pizza bagels and pizza poppers\u003c/a> (cheese and pepperoni). It's not a full meal, but it's a worthwhile snack.\u003c/p>\n\u003cp>You can cook both in either the microwave or the toaster oven. I recommend the toaster oven, if possible. Certainly, there's a microwave gooey-ness to classic pizza bagels, but in the toaster oven they get an extra crispness. Just don't overcook them. Annie's pizza bagels were better than your average pizza bagel. You don't feel as gross after accidentally eating a whole box. There's more bagel, with better dough and more filling than a typical pizza bagel, but the melted cheese still makes it a tasty snack. My favorite, however, are the pizza poppers. I ate the pepperoni version and, again, cooked them in the toaster oven. They're a little saltier than the bagels, but easier to pop into your mouth — just as long as you don't burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_128614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\" alt=\"Pizza bagels.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to find Annie's\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Annie's products can be bought online and at many local stores. Use \u003ca href=\"https://www.annies.com/store-locator\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Frozen meals have come a long way. Here are some of our favorites—including local classics.","status":"publish","parent":0,"modified":1573080329,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2879},"headData":{"title":"Guide: Five Frozen Meals That Are Better Than You Think | KQED","description":"Frozen meals have come a long way. Here are some of our favorites—including local classics.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: Five Frozen Meals That Are Better Than You Think","datePublished":"2018-05-31T03:54:03.000Z","dateModified":"2019-11-06T22:45:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128600 https://ww2.kqed.org/bayareabites/?p=128600","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/30/guide-five-frozen-meals-that-are-better-than-you-think/","disqusTitle":"Guide: Five Frozen Meals That Are Better Than You Think","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/128600/guide-five-frozen-meals-that-are-better-than-you-think","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the years, frozen meals have gotten a bad rap. We all remember the TV dinners of our youth — sad little plastic trays with their slab of meat-like loaf and that weirdly addicting cinnamon apple goo. But if you haven't perused the frozen aisle at the grocery store in the last ten years, let me tell you: frozen meals have come a long way.\u003c/p>\n\u003cp>In fact, there's a reason sales of frozen foods have started to rise recently. It's because there's a growing recognition that freezing food can preserve many of the nutrients in our fresh produce and meat — and \u003ca href=\"https://www.kqed.org/bayareabites/128261/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\" rel=\"noopener\" target=\"_blank\">can often be as healthy\u003c/a>. The desire for healthy, sustainable, easy, and tasty meals has been reshaping the entire dinner market, from ready-to-cook meal boxes to frozen entrees. And the business is only going to get bigger, with more and more organic, vegetarian, and delicious options. That's probably why large companies are getting into the high-end healthy frozen meal market. (You'll notice, below, many of our favorite frozen meals have recently been bought or acquired by bigger corporations.) Even big brands, like Lean Cuisine and Healthy Choice have rebranded recently and upped the ante in terms of what they offer. And I can attest, \u003ca href=\"https://www.healthychoice.com/power-bowls\" rel=\"noopener\" target=\"_blank\">Healthy Choice's power bowls\u003c/a> are tasty.\u003c/p>\n\u003cfigure id=\"attachment_128603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\" alt=\"Some of our favorite frozen meals.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of our favorite frozen meals. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That brings us to the point: I eat \u003cem>a lot\u003c/em> of frozen meals. Primarily, I started relying on frozen foods — meals, bags of pasta, frozen vegetables, veggie burgers and nuggets — for convenience. But it quickly became clear in the last few years that the frozen meal options have exponentially improved. Frequently, what I can make from things in my freezer is now better than anything I can make fresh.\u003c/p>\n\u003cp>Here are a few of my favorites, with some local classics. And you'll notice that often I use the frozen meal as a base upon which to build — adding salad, avocado, hummus or even other frozen vegetables and proteins. Yes, I add avocado to almost everything. Sorry, not sorry.\u003c/p>\n\u003cfigure id=\"attachment_128617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\" alt=\"Amy's veggie lasagna on a bed of lettuce with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's veggie lasagna on a bed of lettuce with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://amys.com/faqs/do-you-offer-vegan-options\" rel=\"noopener\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003c/h2>\n\u003cp>Based in Petaluma, Amy's is a local favorite. It was started by Andy and Rachel Berliner back in 1987 when they wanted to make organic, natural, vegetarian food for their new baby — whom the company is named after. They started with just a pot pie and soon were making pizzas and burritos out of their Sonoma County kitchen.\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>Today, the company makes hundreds of products, from canned soups to veggie burgers to even candy. They now have plants in Santa Rosa, Oregon, and Idaho. And they opened \u003ca href=\"https://www.kqed.org/bayareabites/100525/eating-vegan-and-gluten-free-fast-food-at-amys-drive-thru-in-rohnert-park\" rel=\"noopener\" target=\"_blank\">a drive-thru restaurant in Rohnert Park in 2015\u003c/a>, with a second planned for Corte Madera.\u003c/p>\n\u003cp>They're probably best known, though, for their frozen meals and prepared foods.\u003c/p>\n\u003ch3>Why buy them \u003c/h3>\n\u003cp>Amy's is one of the few frozen food purveyors fully committed to organic and vegetarian meals, without sacrificing any taste. All the tofu is made in-house, for example, and much of the produce is sourced locally — though they'll admit that can be difficult with their standards. Despite growing to sales of over $500 million annually, they continue to be owned privately by the family — which has said it won't sell. Along with pioneering organic labeling and non-GMO labeling, they also were one of the first to push for non-BPA cans. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Though they started with just a vegetable pot pie back in 1987, today Amy's makes lots and lots of stuff — and all of it is GMO-free, organic, and vegetarian. (There are also a number of vegan and gluten-free meals.) I can personally recommend the pad thai, the Indian meals, and most of the bowls. But for our taste test project, I picked two things: a staple of my frozen meal repertoire, \u003ca href=\"https://amys.com/our-foods/vegetable-lasagna\" rel=\"noopener\" target=\"_blank\">the vegetable lasagna\u003c/a>; and one of my favorite snacks, \u003ca href=\"https://amys.com/our-foods/pesto-swirls\" rel=\"noopener\" target=\"_blank\">Amy's pesto swirls\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\" alt=\"Amy's Kitchen vegetable lasagna in the microwave.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Kitchen vegetable lasagna in the microwave. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie lasagna doesn't look like much when you pull it out of the microwave, but it's actually delicious. That is, however, why I like to put it on a bed of lettuce and cut some avocado over the top to make a nice little healthy meal. To cook, just pop open one side of the plastic wrap and stick it in the microwave, but don't overcook it. The lasagna isn't as heavy as you expect a frozen lasagna to be, primarily since it's not meat-based, and it has an interesting flavor tinged with a mix of spices.\u003c/p>\n\u003cfigure id=\"attachment_128616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\" alt=\"Amy's pesto swirls.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's pesto swirls. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a hearty snack or even just an appetizer with guests, Amy's pesto swirls are tasty and filling. As with many of these kinds of snack, you can cook them in the microwave or toaster oven. The oven gives them more of a crisp, but the microwave works just fine because they're so thick and dough-y. A little bit salty and a little bit sweet, with a pesto flavor that's not overpowering, the swirls are heftier than bagel bites, but still fluffy and light. You could easily eat the whole box of six, but you probably shouldn't.\u003c/p>\n\u003ch3>Where to get Amy's\u003c/h3>\n\u003cp>Amy's is available at virtually all Bay Area grocery stories, from Whole Foods to Safeway to smaller local markets. Use \u003ca href=\"https://amys.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">the location search function\u003c/a> on their site to find nearby stores.\u003c/p>\n\u003cfigure id=\"attachment_128612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\" alt=\"Evol's ravioli and steak bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's ravioli and steak bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.evolfoods.com/\" rel=\"noopener\" target=\"_blank\">Evol\u003c/a>\u003c/h2>\n\u003cp>Yes, that's \"love\" spelled backwards. \u003c/p>\n\u003cp>Evol started as a University of Denver graduate hand-making burritos and delivering them. Once he realized the business was getting bigger than he could handle, he decided it was time to move into the frozen food realm. That's when one of the founders of Bear Naked Granola got involved — seeing an opportunity in frozen foods.\u003c/p>\n\u003cp>In 2013 Boulder Brands bought Evol for $48 million, and last year Pinnacle Foods bought Boulder Brands (which also makes Udi's gluten-free frozen foods) for $975 million, including quite a bit of debt. Since then, Evol has predictably been expanding its product line. But, the Boulder-based company has managed to maintain most of its quality and sourcing standards.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\" alt=\"Evol's steak and rice bowl with lettuce and avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's steak and rice bowl with lettuce and avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Evol is one of the biggest \"natural\" frozen meal producers — with the understanding that the word \"natural\" doesn't have a firm definition. But even as they've massively expanded, they've continued to source all their ingredients from U.S. farmers. While most of it is not organic, the bacon does come from Certified Humane-raised pigs, the beef and chicken are raised without antibiotics or hormones, and the eggs come from cage-free hens. \u003c/p>\n\u003cp>The primary goal that Evol has been focused on, since that realization there was a space to fill in the frozen food market, is changing how we view frozen foods. Freezing was originally a way to preserve the highest quality foods, and microwaves were an innovation to make dinner easier. Making high-quality food easy and available via freezing is Evol's main mission.\u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>I'll admit Evol is my go-to for meals, especially when I'm traveling and want something I can throw in the microwave that I know will be reliable and tasty. While their burritos are what they were originally known for, the single-serve frozen meals and bowls are their most popular items. They also make a line of gluten-free meals, and have recently been expanding into breakfast burritos, bowls, and sandwiches. \u003c/p>\n\u003cp>\u003ca href=\"http://www.evolfoods.com/our-food/single-serve-meals/classics-single-serve/fire-grilled-steak\" rel=\"noopener\" target=\"_blank\">The fire-grilled steak bowl\u003c/a> is my favorite frozen meal, hands-down. It comes with black beans, rice, some bell peppers and corn, and then a smattering of cheese. If you're just looking for a smaller meal (400 calories), it'll get the job done. But I also like to throw the whole thing in a bigger salad bowl, with some lettuce, and then top with avocado or hummus or whatever I'm feeling like on the day. Cooking is straight-forward: Pop open one side of the plastic, microwave just three to four minutes. I err on the shorter side to keep the meat juicy and fresh. Then stir it well to mix the cilantro, lime, light pesto, and cheese. It works out to a fresh, tasty bowl that's as good as anything you could get at a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_128611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\" alt=\"The butternut squash & sage ravioli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butternut squash & sage ravioli. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other popular staple we tried was \u003ca href=\"http://www.evolfoods.com/our-food/multi-serve-meals/butternut-squash-sage-ravioli-2\" rel=\"noopener\" target=\"_blank\">the butternut squash and sage ravioli\u003c/a>, which used to only come in a single-serve frozen meal, but now comes in a multi-person bag for the stovetop. While the ravioli itself would make a filling meal, it's a little light on protein for me, so I added a frozen veggie patty (Dr. Praeger's, in case you were wondering) and a few more frozen vegetables. And, of course avocado. It was easy to dump in a pan on the stove and cook, and the end result was a sweet ravioli which balanced nicely with the extra heft I'd throw in to the pan.\u003c/p>\n\u003cfigure id=\"attachment_128610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\" alt=\"Ravioli with added vegetables and veggie burger, and avocado on top.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ravioli with added vegetables and veggie burger, and avocado on top. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to get Evol\u003c/h3>\n\u003cp>Evol is available at a wide range of places, from the high-end grocery stores to Target. Use \u003ca href=\"http://www.evolfoods.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">their online tool to find locations\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\" alt=\"Saffron Road's beef bulgogi.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://saffronroad.com/\" rel=\"noopener\" target=\"_blank\">Saffron Road\u003c/a>\u003c/h2>\n\u003cp>Started as the American Halal Company in 2009, the Saffron Road brand sells halal-certified, non-GMO frozen meals. Founder and CEO Adnan Durrani also founded Vermont Pure bottled water and is a partner in Stonyfield Farms. Saffron Road was started as a way to bring halal foods, and international flavors, to a larger market. In 2010, it debuted nationally at all Whole Foods stores and has expanded since then.\u003c/p>\n\u003cp>Today, the company makes single-serve frozen meals and bowls, as well as chicken nuggets, naan, and appetizers, like samosas. There are also non-frozen foods, like lentil chips and crackers, chickpeas, and broths. In 2015, American Halal bought Mediterranean Snack Foods, which makes lentil snack foods and was added to the Saffron Road line.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\" alt=\"Saffron Road's beef bulgogi on lettuce with hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi on lettuce with hummus. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saffron Road was the first Halal-certified, antibiotic-free frozen food line. Much of the food now is also humanely raised and sustainable, with no hormones or GMOs. According to the company, the beef is grass-fed and the fish is all caught wild. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Most of the meals Saffron Road makes have an Indian or Asian flavor to them — like the chicken tikka masala and the palak paneer (both of which I can also attest are delicious). There are over 50 products now, but I went with a classic: \u003ca href=\"https://saffronroad.com/our-products/beef-bulgogi/\" rel=\"noopener\" target=\"_blank\">beef bulgogi\u003c/a>.\u003c/p>\n\u003cp>It's a simple four-minute microwave, stir, and then another short additional microwave. Don't let the beef dry out. I mixed it with some lettuce and hummus to add some balance to the slight spicy flavor. While it wasn't the fanciest bulgogi I've ever had, and was a bit on the small side, the spice and flavor gave it something extra beyond your standard frozen meal.\u003c/p>\n\u003ch3>Where to get Saffron Road\u003c/h3>\n\u003cp>Although it launched at Whole Foods, Saffron Road is now available in thousands of stores, like Safeway and Sprouts. Use \u003ca href=\"https://saffronroad.com/store-locator/\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a> to find a location nearby.\u003c/p>\n\u003cfigure id=\"attachment_128622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\" alt=\"Sweet Earth's Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.sweetearthfoods.com/\" rel=\"noopener\" target=\"_blank\">Sweet Earth\u003c/a>\u003c/h2>\n\u003cp>I'll admit Sweet Earth is a recent addition to my frozen meal line-up, but the vegetarian and vegan Moss Landing-based company caught my attention with their interesting burritos — which they call \"worldly.\" And they kept my attention with their bowls and plant-based protein patties.\u003c/p>\n\u003cp>The story is that Sweet Earth was founded by power couple Kelly and Brian Swette, who used to work in corporate brands, like Pepsi and Burger King. But when their daughter became a vegetarian in high school, they started looking into the benefits of a vegetarian diet. And, in 2012, they decided to buy a small Sweet Earth natural foods store in Pacific Grove and from it launch their own line of vegetarian and vegan frozen meals.\u003c/p>\n\u003cp>After a large expansion and making $25 million in revenue in 2016, the company was bought by Nestle at the end of 2017. It continues to be run by the Swettes.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>Sweet Earth calls itself a plant-based food company. They make vegan and vegetarian meals, using plant-based proteins, with the goal of decreasing the environmental footprint of our food. Much of the food is also organic and non-GMO, but not all of it, and the company says it tries to sustainably source its ingredients. They also partner with small local companies down near Moss Landing for their tortillas and mushrooms.\u003c/p>\n\u003cfigure id=\"attachment_128621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\" alt=\"The Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Sweet Earth is best known for its worldy burritos, with interesting and unique flavor combinations. \u003ca href=\"http://www.sweetearthfoods.com/our-products/#globally-inspired-exotic-burritos\" rel=\"noopener\" target=\"_blank\">The Kyoto burrito\u003c/a> is one of their classic burritos: adzuki beans, edamame, baby bok choy, spinach and ginger. I microwaved mine, which made it slightly soggy and required a knife and fork to eat. But the flavor brings it together, with a crunch and quite a bit of spice. It's just 280 calories, so more of a snack than a meal, but an interesting snack at that.\u003c/p>\n\u003cfigure id=\"attachment_128619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\" alt=\"Sweet Earth's pad thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's pad thai. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\" alt=\"Pad thai in a lettuce bowl with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pad thai in a lettuce bowl with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They've also added breakfast meals, veggie burgers, mini-meals like empanadas, and frozen bowl entrees, like Moroccan tangine and basil pesto lasagna and pad thai. These are not your standard frozen meals; they all come with a little extra pizzazz and spice. I tend to go with \u003ca href=\"http://www.sweetearthfoods.com/our-products/#artisan-entree-bowls\" rel=\"noopener\" target=\"_blank\">the pad thai bowl\u003c/a>, which, yes, I put in a bowl with some lettuce and avocado. The pad thai is a little juicier than most and the lettuce helps to mop up some of the extra sauce. It doesn't taste like your traditional pad thai, but has a unique flavor with the seasoned tofu, beansprouts, radishes, tamarind, and garlic.\u003c/p>\n\u003ch3>Where to get Sweet Earth\u003c/h3>\n\u003cp>It may have started as a small Bay Area company, but Sweet Earth can be bought now in large stores like Walmart, Target, and Whole Foods. Use \u003ca href=\"http://www.sweetearthfoods.com/find-us-and-offers/\" rel=\"noopener\" target=\"_blank\">their location finder\u003c/a> to find stores near you.\u003c/p>\n\u003cfigure id=\"attachment_128613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\" alt=\"Annie's pizza bagels.\" width=\"1920\" height=\"2040\" class=\"size-full wp-image-128613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1020x1084.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1129x1200.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1180x1254.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-960x1020.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-520x553.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.annies.com/\" rel=\"noopener\" target=\"_blank\">Annie's\u003c/a>\u003c/h2>\n\u003cp>Although it was founded on the East Coast, Annie's Homegrown is based in Berkeley and their famous bunny-shaped mac n' cheese is widespread around the Bay Area. Well, I'm here to tell you: the company also does frozen snacks.\u003c/p>\n\u003cp>Initially founded as a natural mac n' cheese company in 1989, Annie's eventually did an IPO and was later bought out by the owner of Homegrown Natural Foods. It then went public in 2012. Over the years, the company has since expanded its organic products. In 2014, General Mills bought Annie's Homegrown for $820 million.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>After its acquisition by General Mills, \u003ca href=\"https://www.kqed.org/news/147250/annies-ceo-defends-general-mills-buyout-of-organic-food-company\" rel=\"noopener\" target=\"_blank\">Annie's promised their organic and sustainability standards wouldn't be compromised\u003c/a>. While there is hot debate on the topic among the sustainable agriculture community, Annie's has expanded the number of organic products it sells. Its headquarters building is also LEED-certified and the company supports a handful of philanthropic projects, like sustainable agriculture scholarships and a grants for gardens program for kids. \u003c/p>\n\u003cfigure id=\"attachment_128615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\" alt=\"Annie's pepperoni pizza poppers.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pepperoni pizza poppers. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Annie's frozen foods are fairly limited: \u003ca href=\"https://www.annies.com/products/pizza-snacks\" rel=\"noopener\" target=\"_blank\">pizza bagels and pizza poppers\u003c/a> (cheese and pepperoni). It's not a full meal, but it's a worthwhile snack.\u003c/p>\n\u003cp>You can cook both in either the microwave or the toaster oven. I recommend the toaster oven, if possible. Certainly, there's a microwave gooey-ness to classic pizza bagels, but in the toaster oven they get an extra crispness. Just don't overcook them. Annie's pizza bagels were better than your average pizza bagel. You don't feel as gross after accidentally eating a whole box. There's more bagel, with better dough and more filling than a typical pizza bagel, but the melted cheese still makes it a tasty snack. My favorite, however, are the pizza poppers. I ate the pepperoni version and, again, cooked them in the toaster oven. They're a little saltier than the bagels, but easier to pop into your mouth — just as long as you don't burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_128614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\" alt=\"Pizza bagels.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to find Annie's\u003c/h3>\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>Annie's products can be bought online and at many local stores. Use \u003ca href=\"https://www.annies.com/store-locator\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128600/guide-five-frozen-meals-that-are-better-than-you-think","authors":["1459"],"categories":["bayareabites_4084","bayareabites_13746","bayareabites_1875","bayareabites_1873"],"tags":["bayareabites_11499","bayareabites_11840","bayareabites_13419"],"featImg":"bayareabites_128602","label":"source_bayareabites_128600"},"bayareabites_126869":{"type":"posts","id":"bayareabites_126869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126869","score":null,"sort":[1523924265000]},"guestAuthors":[],"slug":"grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","title":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","publishDate":1523924265,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new report, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.","status":"publish","parent":0,"modified":1523924265,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1018},"headData":{"title":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts | KQED","description":"A new report, "Supermarkets Fail to Make the Grade in Reducing Food Waste," scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","datePublished":"2018-04-17T00:17:45.000Z","dateModified":"2018-04-17T00:17:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126869 https://ww2.kqed.org/bayareabites/?p=126869","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/16/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts/","disqusTitle":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"paul mansfield photography","nprByline":"Menaka Wilhelm, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"602813694","nprApiLink":"http://api.npr.org/query?id=602813694&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/16/602813694/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts?ft=nprml&f=602813694","nprRetrievedStory":"1","nprPubDate":"Mon, 16 Apr 2018 15:04:00 -0400","nprStoryDate":"Mon, 16 Apr 2018 12:13:00 -0400","nprLastModifiedDate":"Mon, 16 Apr 2018 15:04:12 -0400","path":"/bayareabites/126869/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\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>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126869/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","authors":["byline_bayareabites_126869"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_16103","bayareabites_11003","bayareabites_11952","bayareabites_3707","bayareabites_11840","bayareabites_15185","bayareabites_11872","bayareabites_3063"],"featImg":"bayareabites_126870","label":"source_bayareabites_126869"},"bayareabites_118353":{"type":"posts","id":"bayareabites_118353","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118353","score":null,"sort":[1497812812000]},"guestAuthors":[],"slug":"after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like","title":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like?","publishDate":1497812812,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the news broke that Amazon had agreed to buy Whole Foods for $13.7 billion, the retail food sector went a little bananas.\u003c/p>\n\u003cp>The stock prices of large food retail chains, such as Costco,\u003ca href=\"http://money.cnn.com/2017/06/16/investing/walmart-target-stocks-plunge-whole-foods-amazon/index.html\"> tumbled\u003c/a> a bit.\u003c/p>\n\u003cp>And this headline from Business Insider helps explain it: \u003ca href=\"http://www.businessinsider.com/amazons-whole-foods-acquisition-should-terrify-walmart-kroger-2017-6\">Amazon is acquiring Whole Foods — and Walmart, Target, and Kroger should be terrified\u003c/a>.\u003c/p>\n\u003cp>The message is this: The brick-and-mortar retail business that pioneered organic, fresh food and the country's dominant e-commerce company make\u003cstrong> \u003c/strong>a powerful combination.\u003c/p>\n\u003cp>Whole Foods was quick to point out, in a \u003ca href=\"http://investor.wholefoodsmarket.com/investors/press-releases/press-release-details/2017/Amazon-to-Acquire-Whole-Foods-Market/default.aspx\">statement\u003c/a>, that its stores will continue to operate under the Whole Foods Market brand, that its headquarters will remain in Austin, Texas, and that John Mackey will stay on as CEO.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nonetheless, a lot is about to change. We spoke to food analyst David Portalatin of the NPD Group, a market research company.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cstrong>A Moody's analyst described the Amazon-Whole Foods deal as a \"transformative transaction, not just for food retail, but for retail in general.\" Do you agree?\u003c/strong>\u003c/p>\n\u003cp>Yes. The world's largest e-commerce company is now a very substantial brick-and-mortar food retailer. I think ultimately, this is good for consumers.\u003c/p>\n\u003cp>\u003cstrong>Why?\u003c/strong>\u003c/p>\n\u003cp>Convenience. More of our shopping visits are digitally enabled, and this is going to continue to grow. Increasingly, we'll be doing everything from home.\u003c/p>\n\u003cp>Take the restaurant sector, where customer traffic is flat, digital orders are up 45 percent over the last two years. So when you give consumers the flexibility and power to procure the goods they want, and have them delivered straight to their front door, that's a winning proposition.\u003c/p>\n\u003cp>\u003cstrong>Americans have been slowly moving toward online grocery shopping. But there have been challenges. For example, when it comes to buying fresh food, we like to feel, see and touch the fruits and vegetables we're buying. At least, I do! Has that been a problem for Amazon?\u003c/strong>\u003c/p>\n\u003cp>Fresh foods are the final frontier for Amazon. And figuring out how to get it to your front door is the ultimate inconvenience for consumers. In order for Amazon to get the volume growth they are looking for, fresh foods has to be part of the equation. This deal gives Amazon a major foothold in that space. Whole Foods gives Amazon a tremendous amount of credibility around the quality of the food and the reputation they have with their customer base.\u003c/p>\n\u003cp>\u003cstrong>Especially among millennials, is that right? You point out that 24 percent of millennials bought something from Whole Foods last year.\u003c/strong>\u003c/p>\n\u003cp>Yes. That's an extraordinary penetration for a supermarket chain with just 431 stores. The deal now gives Amazon control of those 431 stores, nearly all of which are in neighborhoods that are more affluent and younger than America as a whole. Those stores solve much of Amazon's \"last mile\" delivery challenge for fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>What do you think it will be like to walk into a Whole Foods 10 years from now? Will we just be stopping by to pick up what we ordered online?\u003c/strong>\u003c/p>\n\u003cp>I think it's going to look a lot different than it looks today, for sure. The stores will evolve to become more experiential. The stores could teach cooking skills, hold classes and educate about food. There could be all kinds of initiatives to repurpose the brick-and-mortar store.\u003c/p>\n\u003cp>\u003cstrong>There's also the \"grocerant\" trend — a \u003ca href=\"https://www.eater.com/2017/2/27/14706474/whole-foods-restaurant-grocery-store\">blending of grocery stores and restaurants\u003c/a>. Whole Foods already has a lot of in-store dining and lots of prepared foods.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, we'll continue to see prepared foods in demand. Tonight, 1 in 10 entrees served in Americans' homes will be a \"prepared, ready-to-eat\" item purchased outside the home. Again, it's about convenience.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Analysts say Amazon's acquisition of Whole Foods could hasten the growth of online grocery shopping. So, where does this leave brick-and-mortar stores? The store of the future may look very different.","status":"publish","parent":0,"modified":1497812830,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":635},"headData":{"title":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like? | KQED","description":"Analysts say Amazon's acquisition of Whole Foods could hasten the growth of online grocery shopping. So, where does this leave brick-and-mortar stores? The store of the future may look very different.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like?","datePublished":"2017-06-18T19:06:52.000Z","dateModified":"2017-06-18T19:07:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118353 https://ww2.kqed.org/bayareabites/?p=118353","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/18/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like/","disqusTitle":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like?","nprImageCredit":"Stephen Hilger","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Bloomberg/Getty Images","nprStoryId":"533239065","nprApiLink":"http://api.npr.org/query?id=533239065&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/06/17/533239065/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like?ft=nprml&f=533239065","nprRetrievedStory":"1","nprPubDate":"Sat, 17 Jun 2017 08:00:00 -0400","nprStoryDate":"Sat, 17 Jun 2017 08:00:29 -0400","nprLastModifiedDate":"Sat, 17 Jun 2017 08:00:29 -0400","path":"/bayareabites/118353/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the news broke that Amazon had agreed to buy Whole Foods for $13.7 billion, the retail food sector went a little bananas.\u003c/p>\n\u003cp>The stock prices of large food retail chains, such as Costco,\u003ca href=\"http://money.cnn.com/2017/06/16/investing/walmart-target-stocks-plunge-whole-foods-amazon/index.html\"> tumbled\u003c/a> a bit.\u003c/p>\n\u003cp>And this headline from Business Insider helps explain it: \u003ca href=\"http://www.businessinsider.com/amazons-whole-foods-acquisition-should-terrify-walmart-kroger-2017-6\">Amazon is acquiring Whole Foods — and Walmart, Target, and Kroger should be terrified\u003c/a>.\u003c/p>\n\u003cp>The message is this: The brick-and-mortar retail business that pioneered organic, fresh food and the country's dominant e-commerce company make\u003cstrong> \u003c/strong>a powerful combination.\u003c/p>\n\u003cp>Whole Foods was quick to point out, in a \u003ca href=\"http://investor.wholefoodsmarket.com/investors/press-releases/press-release-details/2017/Amazon-to-Acquire-Whole-Foods-Market/default.aspx\">statement\u003c/a>, that its stores will continue to operate under the Whole Foods Market brand, that its headquarters will remain in Austin, Texas, and that John Mackey will stay on as CEO.\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>Nonetheless, a lot is about to change. We spoke to food analyst David Portalatin of the NPD Group, a market research company.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cstrong>A Moody's analyst described the Amazon-Whole Foods deal as a \"transformative transaction, not just for food retail, but for retail in general.\" Do you agree?\u003c/strong>\u003c/p>\n\u003cp>Yes. The world's largest e-commerce company is now a very substantial brick-and-mortar food retailer. I think ultimately, this is good for consumers.\u003c/p>\n\u003cp>\u003cstrong>Why?\u003c/strong>\u003c/p>\n\u003cp>Convenience. More of our shopping visits are digitally enabled, and this is going to continue to grow. Increasingly, we'll be doing everything from home.\u003c/p>\n\u003cp>Take the restaurant sector, where customer traffic is flat, digital orders are up 45 percent over the last two years. So when you give consumers the flexibility and power to procure the goods they want, and have them delivered straight to their front door, that's a winning proposition.\u003c/p>\n\u003cp>\u003cstrong>Americans have been slowly moving toward online grocery shopping. But there have been challenges. For example, when it comes to buying fresh food, we like to feel, see and touch the fruits and vegetables we're buying. At least, I do! Has that been a problem for Amazon?\u003c/strong>\u003c/p>\n\u003cp>Fresh foods are the final frontier for Amazon. And figuring out how to get it to your front door is the ultimate inconvenience for consumers. In order for Amazon to get the volume growth they are looking for, fresh foods has to be part of the equation. This deal gives Amazon a major foothold in that space. Whole Foods gives Amazon a tremendous amount of credibility around the quality of the food and the reputation they have with their customer base.\u003c/p>\n\u003cp>\u003cstrong>Especially among millennials, is that right? You point out that 24 percent of millennials bought something from Whole Foods last year.\u003c/strong>\u003c/p>\n\u003cp>Yes. That's an extraordinary penetration for a supermarket chain with just 431 stores. The deal now gives Amazon control of those 431 stores, nearly all of which are in neighborhoods that are more affluent and younger than America as a whole. Those stores solve much of Amazon's \"last mile\" delivery challenge for fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>What do you think it will be like to walk into a Whole Foods 10 years from now? Will we just be stopping by to pick up what we ordered online?\u003c/strong>\u003c/p>\n\u003cp>I think it's going to look a lot different than it looks today, for sure. The stores will evolve to become more experiential. The stores could teach cooking skills, hold classes and educate about food. There could be all kinds of initiatives to repurpose the brick-and-mortar store.\u003c/p>\n\u003cp>\u003cstrong>There's also the \"grocerant\" trend — a \u003ca href=\"https://www.eater.com/2017/2/27/14706474/whole-foods-restaurant-grocery-store\">blending of grocery stores and restaurants\u003c/a>. Whole Foods already has a lot of in-store dining and lots of prepared foods.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, we'll continue to see prepared foods in demand. Tonight, 1 in 10 entrees served in Americans' homes will be a \"prepared, ready-to-eat\" item purchased outside the home. Again, it's about convenience.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118353/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like","authors":["byline_bayareabites_118353"],"categories":["bayareabites_10028","bayareabites_4084"],"tags":["bayareabites_11781","bayareabites_11840","bayareabites_3063"],"featImg":"bayareabites_118354","label":"bayareabites"},"bayareabites_117429":{"type":"posts","id":"bayareabites_117429","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117429","score":null,"sort":[1494954791000]},"guestAuthors":[],"slug":"grocery-stores-the-best-of-america-and-the-worst-of-america","title":"Grocery Stores: 'The Best Of America And The Worst Of America'","publishDate":1494954791,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170515_atc_grocery_stores_the_best_of_america_and_the_worst_of_america.mp3\u003c/p>\n\u003cp>Grocery stores in America have changed from neighborhood corner markets to multimillion-dollar chains that sell convenience — along with thousands of products — to satisfy the demand of the country's hungry consumers. What caused this transformation? And what will our grocery stores be like in the future?\u003c/p>\n\u003cfigure id=\"attachment_117434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg\" alt=\"Grocery The Buying and Selling of Food in America by Michael Ruhlman\" width=\"400\" height=\"600\" class=\"size-full wp-image-117434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Grocery\u003cbr>The Buying and Selling of Food in America\u003cbr>by Michael Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning food writer Michael Ruhlman, author of more than 20 books — including the best-seller \u003cem>The Soul of the Chef \u003c/em>and co-author of \u003cem>The French Laundry Cookbook\u003c/em> with chef Thomas Keller — examines this phenomenon through the story of the Midwestern grocery chain Heinen's. His new book, \u003cem>Grocery: The Buying and Selling of Food in America\u003c/em>, not only offers insights on how we produce, distribute and buy food, but seeks ways of understanding our changing relationship with what we eat and how we get it.\u003c/p>\n\u003cp>To talk about some of these issues, NPR's Ari Shapiro of \u003cem>All Things Considered\u003c/em> met with Ruhlman at a Harris Teeter grocery store in Washington, D.C.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>We're going to dig into the store and wander around its various sections. But just standing here at the entrance, you can see a bit of produce, a bit of prepared food, a magazine rack, charcoal. Is there something you didn't know before you started researching the book that you now see in a different way?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sheer quantity of stuff that we buy and that's available to us. It represents the extraordinary luxury that Americans have at our fingertips, seven days a week.\u003c/p>\n\u003cp>\u003cstrong>We are in the first section that most people usually walk into in a grocery store: produce. It was so interesting to read about the time that you spent with the produce buyers behind Heinen's — the chain in Cleveland — and the debates they had about whether the cantaloupes were sweet enough, whether there were enough plums, whether anybody would buy the stone fruit after back-to-school in September ... the things that we as customers never see.\u003c/strong>\u003c/p>\n\u003cp>We don't. We just expect it to be here: \"I want peapods for my stir-fry tonight. Where are they, I expect them to be here.\" And [the store] wants you to have them. If you come there and they don't have peapods, they're going to lose a customer. The business is run at such a narrow margin that they really want to keep their customers, which is why you're almost always asked at good grocery stores, \"Did you find everything you need?\" Because that's one reason why people don't come back.\u003c/p>\n\u003cp>\u003cstrong>Let's work our way to the packaged stuff in the center. In a typical grocery store, how many different products are you going to find?\u003c/strong>\u003c/p>\n\u003cp>There are about 40,000. In the past couple of decades it's gone up from about 7,000. Food manufacturers have found that they can increase demand and sell more products if they give you more variety. For instance, barbecue sauces: Caribbean jerk, sesame ginger, Hawaiian, teriyaki ... when's it going to end? There's got to be a limit as to how much we can actually absorb and choose from.\u003c/p>\n\u003cfigure id=\"attachment_117431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg\" alt=\"A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says. \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I get the sense that you feel a little conflicted. On one hand, the grocery store is the embodiment of the greatest pinnacle of human achievement, and on the other hand, it's row after row of depressing, processed, sugar-filled junk.\u003c/strong>\u003c/p>\n\u003cp>Yes. It's the best of America and the worst of America right here in one bright neon-lit landscape. My father died shortly before I started [researching the book]. He loved grocery stores, and that's part of why I [did this.] I think the grocery store is sort of a nostalgic place. We want to think the people who care about our food care about us. It goes back to that corner grocery store. But I don't think they do anymore.\u003c/p>\n\u003cp>\u003cstrong>So far, it doesn't seem like grocery delivery has really taken off. Do you see that changing?\u003c/strong>\u003c/p>\n\u003cp>I do believe more people will get their commodity groceries — the Cheerios, the cranberry juice, all the stuff in the middle of the grocery store they will get it delivered, because it's all the same no matter where it comes from. The whole center of the store is going to go away or it's going to be filled with specialty goods. That's my hope. Grocery stores are going to shrink and become more specialty stores, and they're going to sell better food.\u003c/p>\n\u003cp>\u003cstrong>Is that, in some sense, a return to what it was like in the early days of the grocery store?\u003c/strong>\u003c/p>\n\u003cp>That's exactly what it's returning to — when a small grocery would sell a variety of very special hand-picked goods.\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"In his new book, Michael Ruhlman explores how and why Americans have changed from corner-store customers to insatiable consumers of every edible product at our fingertips.","status":"publish","parent":0,"modified":1494954791,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":876},"headData":{"title":"Grocery Stores: 'The Best Of America And The Worst Of America' | KQED","description":"In his new book, Michael Ruhlman explores how and why Americans have changed from corner-store customers to insatiable consumers of every edible product at our fingertips.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grocery Stores: 'The Best Of America And The Worst Of America'","datePublished":"2017-05-16T17:13:11.000Z","dateModified":"2017-05-16T17:13:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117429 https://ww2.kqed.org/bayareabites/?p=117429","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/16/grocery-stores-the-best-of-america-and-the-worst-of-america/","disqusTitle":"Grocery Stores: 'The Best Of America And The Worst Of America'","source":"Food Books","sourceUrl":"https://ww2.kqed.org/bayareabites/category/books-and-magazines/","nprByline":"Laurel Dalrymple, NPR","nprImageAgency":"Kelly Jo Smart/NPR","nprStoryId":"528461703","nprApiLink":"http://api.npr.org/query?id=528461703&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/15/528461703/grocery-stores-the-best-of-america-and-the-worst-of-america?ft=nprml&f=528461703","nprRetrievedStory":"1","nprPubDate":"Tue, 16 May 2017 11:37:00 -0400","nprStoryDate":"Mon, 15 May 2017 14:25:00 -0400","nprLastModifiedDate":"Tue, 16 May 2017 11:37:48 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170515_atc_grocery_stores_the_best_of_america_and_the_worst_of_america.mp3?orgId=1&topicId=1053&d=324&p=2&story=528461703&t=progseg&e=528443161&seg=9&ft=nprml&f=528461703","nprAudioM3u":"http://api.npr.org/m3u/1528502989-81d711.m3u?orgId=1&topicId=1053&d=324&p=2&story=528461703&t=progseg&e=528443161&seg=9&ft=nprml&f=528461703","path":"/bayareabites/117429/grocery-stores-the-best-of-america-and-the-worst-of-america","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170515_atc_grocery_stores_the_best_of_america_and_the_worst_of_america.mp3?orgId=1&topicId=1053&d=324&p=2&story=528461703&t=progseg&e=528443161&seg=9&ft=nprml&f=528461703","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170515_atc_grocery_stores_the_best_of_america_and_the_worst_of_america.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Grocery stores in America have changed from neighborhood corner markets to multimillion-dollar chains that sell convenience — along with thousands of products — to satisfy the demand of the country's hungry consumers. What caused this transformation? And what will our grocery stores be like in the future?\u003c/p>\n\u003cfigure id=\"attachment_117434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg\" alt=\"Grocery The Buying and Selling of Food in America by Michael Ruhlman\" width=\"400\" height=\"600\" class=\"size-full wp-image-117434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9781419723865_custom-c052f7cabbd1d5dd3c19d45085fbc39037320c2f-s600-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Grocery\u003cbr>The Buying and Selling of Food in America\u003cbr>by Michael Ruhlman\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning food writer Michael Ruhlman, author of more than 20 books — including the best-seller \u003cem>The Soul of the Chef \u003c/em>and co-author of \u003cem>The French Laundry Cookbook\u003c/em> with chef Thomas Keller — examines this phenomenon through the story of the Midwestern grocery chain Heinen's. His new book, \u003cem>Grocery: The Buying and Selling of Food in America\u003c/em>, not only offers insights on how we produce, distribute and buy food, but seeks ways of understanding our changing relationship with what we eat and how we get it.\u003c/p>\n\u003cp>To talk about some of these issues, NPR's Ari Shapiro of \u003cem>All Things Considered\u003c/em> met with Ruhlman at a Harris Teeter grocery store in Washington, D.C.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>We're going to dig into the store and wander around its various sections. But just standing here at the entrance, you can see a bit of produce, a bit of prepared food, a magazine rack, charcoal. Is there something you didn't know before you started researching the book that you now see in a different way?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sheer quantity of stuff that we buy and that's available to us. It represents the extraordinary luxury that Americans have at our fingertips, seven days a week.\u003c/p>\n\u003cp>\u003cstrong>We are in the first section that most people usually walk into in a grocery store: produce. It was so interesting to read about the time that you spent with the produce buyers behind Heinen's — the chain in Cleveland — and the debates they had about whether the cantaloupes were sweet enough, whether there were enough plums, whether anybody would buy the stone fruit after back-to-school in September ... the things that we as customers never see.\u003c/strong>\u003c/p>\n\u003cp>We don't. We just expect it to be here: \"I want peapods for my stir-fry tonight. Where are they, I expect them to be here.\" And [the store] wants you to have them. If you come there and they don't have peapods, they're going to lose a customer. The business is run at such a narrow margin that they really want to keep their customers, which is why you're almost always asked at good grocery stores, \"Did you find everything you need?\" Because that's one reason why people don't come back.\u003c/p>\n\u003cp>\u003cstrong>Let's work our way to the packaged stuff in the center. In a typical grocery store, how many different products are you going to find?\u003c/strong>\u003c/p>\n\u003cp>There are about 40,000. In the past couple of decades it's gone up from about 7,000. Food manufacturers have found that they can increase demand and sell more products if they give you more variety. For instance, barbecue sauces: Caribbean jerk, sesame ginger, Hawaiian, teriyaki ... when's it going to end? There's got to be a limit as to how much we can actually absorb and choose from.\u003c/p>\n\u003cfigure id=\"attachment_117431\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg\" alt=\"A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-117431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mg_0545_custom-ddfbf6a88e7eee423b751e043467d40d03722a92-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A typical grocery store now sells about 40,000 products, compared with about 7,000 a couple of decades ago, Ruhlman says. \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>I get the sense that you feel a little conflicted. On one hand, the grocery store is the embodiment of the greatest pinnacle of human achievement, and on the other hand, it's row after row of depressing, processed, sugar-filled junk.\u003c/strong>\u003c/p>\n\u003cp>Yes. It's the best of America and the worst of America right here in one bright neon-lit landscape. My father died shortly before I started [researching the book]. He loved grocery stores, and that's part of why I [did this.] I think the grocery store is sort of a nostalgic place. We want to think the people who care about our food care about us. It goes back to that corner grocery store. But I don't think they do anymore.\u003c/p>\n\u003cp>\u003cstrong>So far, it doesn't seem like grocery delivery has really taken off. Do you see that changing?\u003c/strong>\u003c/p>\n\u003cp>I do believe more people will get their commodity groceries — the Cheerios, the cranberry juice, all the stuff in the middle of the grocery store they will get it delivered, because it's all the same no matter where it comes from. The whole center of the store is going to go away or it's going to be filled with specialty goods. That's my hope. Grocery stores are going to shrink and become more specialty stores, and they're going to sell better food.\u003c/p>\n\u003cp>\u003cstrong>Is that, in some sense, a return to what it was like in the early days of the grocery store?\u003c/strong>\u003c/p>\n\u003cp>That's exactly what it's returning to — when a small grocery would sell a variety of very special hand-picked goods.\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117429/grocery-stores-the-best-of-america-and-the-worst-of-america","authors":["byline_bayareabites_117429"],"categories":["bayareabites_2254","bayareabites_11028"],"tags":["bayareabites_11840","bayareabites_9086"],"featImg":"bayareabites_117430","label":"source_bayareabites_117429"},"bayareabites_103007":{"type":"posts","id":"bayareabites_103007","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103007","score":null,"sort":[1447945217000]},"guestAuthors":[],"slug":"two-new-healthy-grocery-stores-are-coming-to-the-east-bay","title":"Two New Healthy Grocery Stores Are Coming To The East Bay","publishDate":1447945217,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n","blocks":[],"excerpt":"Over the next two years, New Seasons Market will set up shop in Emeryville and Sprouts Farmers Market will open in Oakland.","status":"publish","parent":0,"modified":1448603759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":938},"headData":{"title":"Two New Healthy Grocery Stores Are Coming To The East Bay | KQED","description":"Over the next two years, New Seasons Market will set up shop in Emeryville and Sprouts Farmers Market will open in Oakland.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two New Healthy Grocery Stores Are Coming To The East Bay","datePublished":"2015-11-19T15:00:17.000Z","dateModified":"2015-11-27T05:55:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103007 http://ww2.kqed.org/bayareabites/?p=103007","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/19/two-new-healthy-grocery-stores-are-coming-to-the-east-bay/","disqusTitle":"Two New Healthy Grocery Stores Are Coming To The East Bay","source":"Local Food Businesses","sourceUrl":"https://ww2.kqed.org/bayareabites/category/bay-area/local-food-businesses/","path":"/bayareabites/103007/two-new-healthy-grocery-stores-are-coming-to-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103007/two-new-healthy-grocery-stores-are-coming-to-the-east-bay","authors":["5566"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366"],"tags":["bayareabites_9835","bayareabites_8713","bayareabites_11840","bayareabites_15040","bayareabites_15041","bayareabites_15079"],"featImg":"bayareabites_103009","label":"source_bayareabites_103007"},"bayareabites_88041":{"type":"posts","id":"bayareabites_88041","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88041","score":null,"sort":[1411682535000]},"guestAuthors":[],"slug":"supermarkets-waste-tons-of-food-as-they-woo-shoppers","title":"Supermarkets Waste Tons Of Food As They Woo Shoppers","publishDate":1411682535,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.","status":"publish","parent":0,"modified":1411682535,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":851},"headData":{"title":"Supermarkets Waste Tons Of Food As They Woo Shoppers | KQED","description":"In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Supermarkets Waste Tons Of Food As They Woo Shoppers","datePublished":"2014-09-25T22:02:15.000Z","dateModified":"2014-09-25T22:02:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"88041 http://blogs.kqed.org/bayareabites/?p=88041","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/25/supermarkets-waste-tons-of-food-as-they-woo-shoppers/","disqusTitle":"Supermarkets Waste Tons Of Food As They Woo Shoppers","nprByline":"Kristofor Husted","nprStoryId":"351495274","nprApiLink":"http://api.npr.org/query?id=351495274&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers?ft=3&f=351495274","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Sep 2014 17:43:00 -0400","nprStoryDate":"Thu, 25 Sep 2014 17:09:00 -0400","nprLastModifiedDate":"Thu, 25 Sep 2014 17:43:59 -0400","path":"/bayareabites/88041/supermarkets-waste-tons-of-food-as-they-woo-shoppers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88043\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket1_wide-25ffe9653338c2a493f1b3bf8fb031e3a3aa6f061-e1411682343886.jpg\" alt=\"Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ready-to-eat meals found in the prepared food aisle are a growing source of waste, as it is difficult to reuse meals that aren't sold but are fully cooked. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>by Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Harvest Public Media\u003c/a> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/25/351495274/supermarkets-waste-tons-of-food-as-they-woo-shoppers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/25/14)\u003c/p>\n\u003cp>Supermarkets and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach.\u003c/p>\n\u003cp>With consumers demanding large displays of unblemished, fresh produce, many retailers end up tossing a mountain of perfectly edible food. Despite efforts to cut down on all that waste, in the U.S., the consumer end of the food chain still accounts for the largest share. It comes down to shoppers demanding stocked shelves, buying too much and generally treating food as a renewable resource.\u003c/p>\n\u003cp>A recent visit to the Hy-Vee supermarket in Independence, Mo., illustrates the problem. Shopper Shirley Phelps scans the banana stand, looking for the perfect bunch.\u003c/p>\n\u003cp>\"I don't want them too ripe,\" she says, skipping over brown-spotted bananas in favor of a bunch still tinged with green.\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>Historically, produce like those brown-dotted bananas would be headed for the landfill. \"[It's a] perfectly good banana,\" says store director Paul Hoppman. But \"it won't sell because it just doesn't look good.\"\u003c/p>\n\u003cfigure id=\"attachment_88045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/supermarket2_wide-b6e81c4c47d1620115f4303666c9c080af5e1fc11-e1411682405558.jpg\" alt=\"Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\" width=\"1000\" height=\"562\" class=\"size-full wp-image-88045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Most of the unsold salad bar food at the Hy-Vee store in Independence, Mo., will be sent to composting. Photo: Kristofor Husted/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Hoppman says presentation is paramount to keeping business. That means culling fruit deemed too ripe and making sure the stands are stocked to the brim with perfect bounty year-round.\u003c/p>\n\u003cp>\"It's a fine line you're walking, having the best fruit out there that is going to taste good to the customer but not breaking down yet,\" Hoppman says. So stores are always rotating out the less desirable produce.\u003c/p>\n\u003cp>A full 10 percent of the available food supply in the U.S. is wasted every year at the retail level, according to the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2013-june/ers-food-loss-data-help-inform-the-food-waste-discussion.aspx#.VBIJHmMgtCM\">U.S. Department of Agriculture\u003c/a>, and about 20 percent is wasted at home. That's food worth more than $160 billion. And it's food that could go toward feeding the estimated \u003ca href=\"http://www.ers.usda.gov/media/1565410/err173_summary.pdf\">1 in 7\u003c/a> American households that can't find enough to eat.\u003c/p>\n\u003cp>One group that aims to rescue food from the rubbish bin to better purpose is Indiana-based \u003ca href=\"http://food-finders.org/about/\">Food Finders\u003c/a>. The group redistributes unsellable food from supermarkets and restaurants to food banks. But the group's biggest challenge, says its executive director, Katy Bunder, is finding a useful afterlife for the ready-made meals that supermarkets serve up to cater to convenience shoppers.\u003c/p>\n\u003cp>\"To me the biggest amount of wasted food is prepared food,\" says Bunder. \u003c/p>\n\u003cp>\"We can't repackage it, freeze it, hold on to it and then distribute it through our mobile pantry the next days,\" she says. In some states, the law requires that food that's been cooked be served right away.\u003c/p>\n\u003cp>But those appetizer plates, specialized salads and hot-and-ready-to serve rotisserie chickens are unlikely to disappear from the aisles so long as hungry, harried shoppers keep scooping them up.\u003c/p>\n\u003cp>Another big source of retail food waste? Consumer confusion over date labels.\u003c/p>\n\u003cp>Food safety specialist Londa Nwadike says consumers often mistake \"sell by\" and \"best by\" dates for expiration dates — which they're NOT. They're actually meant to indicate how long food has been around, not how safe it is. (Here's our \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/\">post\u003c/a> explaining the labeling problem.)\u003c/p>\n\u003cp>One study in the United Kingdom found that label confusion was responsible for 20 percent of the perfectly edible food that gets tossed out in homes. That confusion also sticks supermarket directors, like Hy-Vee's Paul Hoppman, with heaps of healthful food that no one will buy.\u003c/p>\n\u003cp>To reduce the food waste that gets trucked to a landfill, many supermarkets are turning to compost. Compost companies can take organic waste and turn it into a valuable soil amendment.\u003c/p>\n\u003cp>The Hy-Vee store in Independence has cut its landfill deliveries from three times a week to three times a month, thanks to the compost pile. The store also works with church food banks that swing by daily to pick up unsold food. That earns the company a small tax write-off.\u003c/p>\n\u003cp>Around the country, supermarkets are also using software that projects how much food to order from the warehouse, so they're not stuck with massive amounts of extra. But, Hoppman says, although these advancements are helpful, food waste remains a problem.\u003c/p>\n\u003cp>\"As the stores have grown, that food waste [has grown] more and more all the time,\" he says. \"My progression of working in stores was 20,000- to a 30,000- to a 60,000-square-foot store, and then this store is 82,000 square feet.\"\u003c/p>\n\u003cp>That's a lot of square feet of food that might go uneaten.\u003c/p>\n\u003cp>\u003cem>This story is part of the Harvest Public Media series \u003ca href=\"http://harvestpublicmedia.org/content/tossed-out\">Tossed Out: Food Waste in America\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/88041/supermarkets-waste-tons-of-food-as-they-woo-shoppers","authors":["byline_bayareabites_88041"],"categories":["bayareabites_3032","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_11003","bayareabites_3707","bayareabites_11840","bayareabites_11815","bayareabites_13665","bayareabites_13840"],"featImg":"bayareabites_88043","label":"bayareabites"},"bayareabites_73515":{"type":"posts","id":"bayareabites_73515","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73515","score":null,"sort":[1383952874000]},"guestAuthors":[],"slug":"first-impression-local-mission-market","title":"First Impression: Local Mission Market","publishDate":1383952874,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73713,73716,73683,73719,73704,73691\"]\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73687,73712,73690\"]\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73720,73714,73708\"]\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n","status":"publish","parent":0,"modified":1384378471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1261},"headData":{"title":"First Impression: Local Mission Market | KQED","description":"Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Impression: Local Mission Market","datePublished":"2013-11-08T23:21:14.000Z","dateModified":"2013-11-13T21:34:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73515 http://blogs.kqed.org/bayareabites/?p=73515","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/08/first-impression-local-mission-market/","disqusTitle":"First Impression: Local Mission Market","path":"/bayareabites/73515/first-impression-local-mission-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"73713,73716,73683,73719,73704,73691","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"73687,73712,73690","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \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>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"73720,73714,73708","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73515/first-impression-local-mission-market","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_1875","bayareabites_10","bayareabites_90"],"tags":["bayareabites_11840","bayareabites_12670","bayareabites_9152","bayareabites_12671"],"featImg":"bayareabites_73736","label":"bayareabites"},"bayareabites_63490":{"type":"posts","id":"bayareabites_63490","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63490","score":null,"sort":[1371253976000]},"guestAuthors":[],"slug":"nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores","title":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores","publishDate":1371253976,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.","status":"publish","parent":0,"modified":1371253976,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":866},"headData":{"title":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores | KQED","description":"Incentive programs that double the value of food stamp dollars spent at farmers markets have been hailed as one of the most effective ways to encourage healthful eating and support local farmers. The flaw: Most people don't shop at farmers markets. So a new program will soon pilot the concept at three grocery stores in Detroit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores","datePublished":"2013-06-14T23:52:56.000Z","dateModified":"2013-06-14T23:52:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63490 http://blogs.kqed.org/bayareabites/?p=63490","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/14/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores/","disqusTitle":"Nudging Detroit: Program Doubles Food Stamp Bucks In Grocery Stores","nprByline":"Eliza Barclay","nprStoryId":"191427746","nprApiLink":"http://api.npr.org/query?id=191427746&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores?ft=3&f=191427746","nprRetrievedStory":"1","nprPubDate":"Fri, 14 Jun 2013 14:35:00 -0400","nprStoryDate":"Fri, 14 Jun 2013 13:23:00 -0400","nprLastModifiedDate":"Fri, 14 Jun 2013 14:35:55 -0400","path":"/bayareabites/63490/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63493\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/detroitmetro-foodland-1024x767.jpeg\" alt=\"A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63493\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer in the produce section at Metro Foodland, one of the Detroit grocery stores participating in a healthy food incentive program for people with SNAP benefits. The store will add a section of specially marked local produce as part of the program. Photo: Courtesy of the Fair Food Network\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191427746/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores\">The Salt at NPR Food\u003c/a> (6/14/13)\u003c/p>\n\u003cp>In recent years, programs that double the value of food stamp dollars spent at farmers markets have generated a lot of attention. The basic idea: Spend, say, $10 in food stamps and get an extra $10 credit for purchases at the market.\u003c/p>\n\u003cp>The model, which has spread to more than 25 states, \u003ca href=\"http://www.healthyfoodincentives.org/_site/_downloads/cluster-evaluation-2011-final-report.pdf\">has been hailed\u003c/a> as one of the most effective ways to help low-income consumers get better access to fresh fruits and vegetables, while also supporting local farmers. But it has one major flaw: Most people don't shop at farmers markets.\u003c/p>\n\u003cp>That's why the Fair Food Network announced Friday that it's taking its food stamp incentive program to a new frontier: grocery stores.\u003c/p>\n\u003cp>The Fair Food Network already runs one such program, called \u003ca href=\"http://www.doubleupfoodbucks.org/\">Double Up Food Bucks\u003c/a>, at 100 farmers markets in Michigan and Ohio. The program gives consumers a credit of up to $20 a day for using food stamps, or SNAP benefits, at the markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Fair Food is well aware of the shortcomings of this approach. So the organization will soon pilot a new version of its program — the first of its kind — at three independent grocery stores in Detroit. This time, shoppers who use food stamps will get a $10 reward card for local produce with the purchase of $10 of groceries.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.fairfoodnetwork.org/our-story/leadership/oran-b-hesterman\">Oran Hesterman\u003c/a>, president and CEO of the Fair Food Network, involving grocery stores in healthy food incentive programs is a critical step in reaching even more people who rely on federal food assistance.\u003c/p>\n\u003cp>\"Ever since we started the program in 2009, we never conceived of it as just a farmers market program,\" Hesterman tells The Salt. \"We knew that while farmers markets were a great place to demonstrate that people would use the program, if we were going to have an impact on a big scale, at some point we would have to move from farmers markets to grocery stores, where most people get their food most of the time.\"\u003c/p>\n\u003cp>So why Detroit? It's notorious for its \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=131000846\">food deserts\u003c/a>, and fruits and vegetables are especially expensive for its poorest residents. But, Hesterman says, the city has a billion-dollar food economy, and half of that is spent by people on food assistance, \"so it's the perfect place for us\" to test the idea. (The Fair Food Network is based in Ann Arbor, Mich.)\u003c/p>\n\u003cp>One in 7 Americans receives food stamps, known as Supplemental Nutrition Assistance, or SNAP, benefits. The average recipient receives about $133 a month. As one of the biggest government assistance programs at $80 billion, SNAP has been highly successful at reducing food insecurity and poverty in the U.S. Still, there's long been a \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=183628315\">debate\u003c/a> about which foods should be allowed in the program and how to encourage healthful choices.\u003c/p>\n\u003cp>That's one reason why Fair Food Network and Wholesome Wave, another organization offering SNAP incentive programs, decided to partner with farmers markets. (Check out our \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/26/151473374/fresh-food-advocate-links-farmers-doctors-low-income-families\">Q&A\u003c/a> with Wholesome Wave CEO Michel Nischan for more on their work.)\u003c/p>\n\u003cp>But Osterman says the programs are not just about encouraging people to buy fresh fruits and vegetables; they're also about building a market that local farmers can depend on.\u003c/p>\n\u003cp>\"The more we can capture those SNAP dollars in the community, the more wealth and jobs we can generate,\" says Hesterman. \"We're trying to demonstrate that we can think about using SNAP not just as a hunger and food insecurity program for low-income families, but also as an economic development tool.\"\u003c/p>\n\u003cp>In the new grocery pilot program, he says SNAP recipients will have about 15 Michigan-grown fruits and vegetables to choose from at the three participating stores. This local produce will be in a special section of the stores, labeled as eligible for the program.\u003c/p>\n\u003cp>Each store will have a different selection, depending on the season, but Hesterman says he expects most will be offering tomatoes, eggplants, squash and a variety of fruit.\u003c/p>\n\u003cp>\"This year we are going to have a fabulous fruit crop in Michigan,\" he says. \"So these stores will likely have apples, peaches, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/23/186076355/inside-a-tart-cherry-revival-somebody-needs-to-do-this\">cherries\u003c/a> and blueberries galore.\"\u003c/p>\n\u003cp>The participating stores are Honey Bee Market, Metro Foodland and Mike's Fresh Market; the pilot will run between July 1 and Oct. 31.\u003c/p>\n\u003cp>Despite the success of the incentive program at farmers markets, there's some uncertainty about whether it will work in grocery stores. The program isn't yet integrated in the grocery stores' computer systems, which is why the recipients will get their credit for produce purchases on a separate card.\u003c/p>\n\u003cp>\"My biggest fear is that people won't know about it,\" says Hesterman. To get the word out, his group will be advertising the program on the radio and through billboards. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63490/nudging-detroit-program-doubles-food-stamp-bucks-in-grocery-stores","authors":["byline_bayareabites_63490"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_95","bayareabites_3032","bayareabites_1245","bayareabites_2035"],"tags":["bayareabites_11837","bayareabites_11841","bayareabites_11839","bayareabites_9531","bayareabites_10011","bayareabites_11840","bayareabites_11838","bayareabites_10921"],"featImg":"bayareabites_63493","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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