Tasting: Coconut and Almond Milk Yogurts have Room for Improvement
Tempeh-Lovers Now Have Two Bay Area-Made Options
In the New Globalized Diet, Wheat, Soy and Palm Oil Rule
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Vegan Fashion
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The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","status":"publish","parent":0,"modified":1554326915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1400},"headData":{"title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement | KQED","description":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","datePublished":"2015-04-07T17:53:30.000Z","dateModified":"2019-04-03T21:28:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94654 http://ww2.kqed.org/bayareabites/?p=94654","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/","disqusTitle":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","path":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\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>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","authors":["5485"],"categories":["bayareabites_1245","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_2397","bayareabites_3581","bayareabites_2890"],"featImg":"bayareabites_94662","label":"bayareabites"},"bayareabites_83882":{"type":"posts","id":"bayareabites_83882","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83882","score":null,"sort":[1404752634000]},"guestAuthors":[],"slug":"tempeh-lovers-now-have-two-bay-area-made-options","title":"Tempeh-Lovers Now Have Two Bay Area-Made Options","publishDate":1404752634,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ","status":"publish","parent":0,"modified":1493842999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1475},"headData":{"title":"Tempeh-Lovers Now Have Two Bay Area-Made Options | KQED","description":"Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tempeh-Lovers Now Have Two Bay Area-Made Options","datePublished":"2014-07-07T17:03:54.000Z","dateModified":"2017-05-03T20:23:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83882 http://blogs.kqed.org/bayareabites/?p=83882","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/07/tempeh-lovers-now-have-two-bay-area-made-options/","disqusTitle":"Tempeh-Lovers Now Have Two Bay Area-Made Options","path":"/bayareabites/83882/tempeh-lovers-now-have-two-bay-area-made-options","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\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>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83882/tempeh-lovers-now-have-two-bay-area-made-options","authors":["5567"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1245","bayareabites_1875","bayareabites_366","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_13486","bayareabites_13488","bayareabites_13487","bayareabites_3581","bayareabites_11513"],"featImg":"bayareabites_83902","label":"bayareabites"},"bayareabites_78823":{"type":"posts","id":"bayareabites_78823","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78823","score":null,"sort":[1393973890000]},"guestAuthors":[],"slug":"in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule","title":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule","publishDate":1393973890,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3\"] \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \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":"People around the world are eating a wider range of foods. But as a whole, we are increasingly reliant on a few crops. Researchers say that increases the risk of agricultural disaster.","status":"publish","parent":0,"modified":1393973890,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":780},"headData":{"title":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule | KQED","description":"People around the world are eating a wider range of foods. But as a whole, we are increasingly reliant on a few crops. Researchers say that increases the risk of agricultural disaster.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule","datePublished":"2014-03-04T22:58:10.000Z","dateModified":"2014-03-04T22:58:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78823 http://blogs.kqed.org/bayareabites/?p=78823","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/04/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule/","disqusTitle":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule","nprByline":"Dan Charles","nprStoryId":"285335070","nprApiLink":"http://api.npr.org/query?id=285335070&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule?ft=3&f=285335070","nprRetrievedStory":"1","nprPubDate":"Tue, 04 Mar 2014 08:04:00 -0500","nprStoryDate":"Tue, 04 Mar 2014 03:50:00 -0500","nprLastModifiedDate":"Tue, 04 Mar 2014 03:50:47 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3?orgId=1&topicId=1053&ft=3&f=285335070","nprAudioM3u":"http://api.npr.org/m3u/1285581499-1877fa.m3u?orgId=1&topicId=1053&ft=3&f=285335070","path":"/bayareabites/78823/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3?orgId=1&topicId=1053&ft=3&f=285335070","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\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>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \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/78823/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule","authors":["byline_bayareabites_78823"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_129","bayareabites_12355","bayareabites_4214","bayareabites_11870","bayareabites_215","bayareabites_3581","bayareabites_10921"],"featImg":"bayareabites_78829","label":"bayareabites"},"bayareabites_38125":{"type":"posts","id":"bayareabites_38125","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38125","score":null,"sort":[1328025635000]},"guestAuthors":[],"slug":"hemp-tofu","title":"DIY Hemp Tofu","publishDate":1328025635,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n","blocks":[],"excerpt":"A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!","status":"publish","parent":0,"modified":1328046757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":778},"headData":{"title":"DIY Hemp Tofu | KQED","description":"A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Hemp Tofu","datePublished":"2012-01-31T16:00:35.000Z","dateModified":"2012-01-31T21:52:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38125 http://blogs.kqed.org/bayareabites/?p=38125","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/","disqusTitle":"DIY Hemp Tofu","path":"/bayareabites/38125/hemp-tofu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38125/hemp-tofu","authors":["5126"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10115","bayareabites_9310","bayareabites_10114","bayareabites_3581","bayareabites_3585","bayareabites_10116","bayareabites_10122"],"featImg":"bayareabites_38236","label":"bayareabites"},"bayareabites_27914":{"type":"posts","id":"bayareabites_27914","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27914","score":null,"sort":[1306508400000]},"guestAuthors":[],"slug":"vegan-fashion","title":"Vegan Fashion","publishDate":1306508400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignnone size-full wp-image-27929\" title=\"Vegan Fashion\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/BAB-fashion-collage-11.jpg\" alt=\"Vegan Fashion\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.jaanj.com/\">Jaan J.\u003c/a> tie, \u003ca href=\"http://www.stellamccartney.com/default/index.html\">Stella McCartney\u003c/a> belt, \u003ca href=\"http://cri-de-coeur.com/\">Cri de Coeur\u003c/a> boots, \u003ca href=\"http://www.vautecouture.com/c-2-coats.aspx\">Vaute Couture\u003c/a> coat, and \u003ca href=\"https://www.olsenhaus.com/\">olsenHaus\u003c/a> shoes\u003c/em>\u003c/p>\n\u003cp>One of my earliest memories is of my dad showing me an ant on the ground and explaining to me that we do not step on them because, however small in size, the ant's life is just as valuable as ours. That sense of compassion has stuck with me always and my love for all animals became the foundation for becoming a vegan years later. It was such a perfect move that when I made the transition it felt like coming home.\u003c/p>\n\u003cp>It is that feeling of compassion for all creatures that leads ethical vegans (my guess: the majority of vegans), to extend a cruelty-free lifestyle beyond food. Our compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear. It would be hypocritical for us to avoid meat and then buy a leather belt. Vegans don’t just avoid fur—we also avoid leather, silk, wool, cashmere, down, alpaca, angora, and, well, anything that comes from an animal—including, when possible, animal-derived glue used in shoe manufacturing.\u003c/p>\n\u003cp>I haven’t always been a vegan, but I have always felt deeply empathic and connected with non-human animals—especially because they cannot speak for themselves. This connection, combined with my inclination towards creative endeavors and my love of fashion, led me to focus on researching not only the best vegan foods, but the best vegan clothing as well. Out of this inquiry emerged the creation of my own vegan fashion curation blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>.\u003c/p>\n\u003cp>There is something exciting happening in the vegan world right now where young designers are creating incredibly innovative ways to produce shoes, handbags, belts, coats, ties—you name it—with materials that are animal and planet-friendly. And vegan fashion-conscious individuals are also hitting the blogging world, as evidence by sites like \u003ca href=\"http://animalfriendly.me/\">Animal Friendly.Me\u003c/a>, \u003ca href=\"http://blog.theethicalman.com/\">The Ethical Man\u003c/a>, and \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>, covering everything from the their top ethical picks from this season's collections to the recent \u003ca href=\"http://www.farmsanctuary.org/galas/\">Farm Sanctuary 25th Anniversary Gala\u003c/a> in New York. They are mending the disconnect mainstream society harbors with regard to what they consume—whether it be a hamburger or a silk blouse.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While what’s best for our planet is to \u003ca href=\"http://www.storyofstuff.com/\">stop consuming at the rate we are\u003c/a>, we can’t avoid the fact that people still want to buy a new pair of shoes once in a while.The key is to invest in quality pieces that you truly love and plan to keep for a long time made from materials that cause the least amount of harm to animals and the environment. If you do some research (through places like \u003ca href=\"http://www.gan.ca/lifestyle/cruelty-free+shopping/what+not+to+wear.en.html\">Global Action Network\u003c/a>, \u003ca href=\"http://www.peta.org/issues/animals-used-for-clothing/default.aspx\">PETA\u003c/a>, \u003ca href=\"http://www.vegforlife.org/cruel_wears.htm\">Veg for Life\u003c/a>, \u003ca href=\"http://www.farmsanctuary.org/rescue/rescues/2007/thistle.html\">Farm Sanctuary\u003c/a>, or vegan designers like \u003ca href=\"https://www.olsenhaus.com/truth.html\">olsenHaus\u003c/a>) it can make all the difference. It is through this research that you will learn that sheep go through a cruel practice called \u003cem>mulesing\u003c/em> and later get sent to slaughter (if they haven’t died from infection or heat stroke by then). Cashmere goats get castrated, notched, and dehorned without anesthesia and killed by age two if their coats are not perfect (50-80%), then sold for slaughter after shearing. Silk worms are boiled alive. Down \"production,\" where birds are plucked alive or scalded in boiling water while still conscious, supports the foie gras industry. And of course, the leather industry is directly linked to the meat industry, whether it be represented in that calf-skin (veal) handbag, shearling (lamb skin and fur) boots, or in those kidskin (baby goat) gloves. And this is all just scratching the surface. The lesson here is that everything is connected and vegans don't like to turn a blind eye to that fact.\u003c/p>\n\u003cp>Luckily, more and more attention is being paid to conscious fashion and more and more small companies are popping up everywhere and growing. Footwear companies like \u003ca href=\"https://www.olsenhaus.com/\">olsenHaus\u003c/a> (now sold at \u003ca href=\"http://shop.nordstrom.com/c/olsenhaus-pure-vegan\">Nordstrom\u003c/a>!), \u003ca href=\"http://cri-de-coeur.com/\">Cri de Coeur\u003c/a>, \u003ca href=\"http://www.neuaurashoes.com/\">Neuaura\u003c/a>, and \u003ca href=\"http://www.melissa.com.br/en/\">Melissa\u003c/a> focus on vegan footwear. \u003ca href=\"http://www.stellamccartney.com/default/index.html\">Stella McCartney\u003c/a> avoids leather in her designs, so all of her shoes, belts, and handbags are vegan (but she does use silk, wool, and cashmere in her clothing). \u003ca href=\"http://meliebianco.com/\">Melie Bianco\u003c/a>, \u003ca href=\"http://www.mattandnat.com/\">Matt & Nat\u003c/a>, and \u003ca href=\"http://www.gunasthebrand.com/\">Gunas\u003c/a> are vegan “leather” accessory companies. Vegan coats can be found at \u003ca href=\"http://www.vautecouture.com/\">Vaute Couture\u003c/a>. \u003ca href=\"http://www.jaanj.com/\">Jann J.\u003c/a> makes great silk-free ties. And of course, many designers who are not vegan, happen to create “accidentally vegan” pieces (like \u003ca href=\"http://www.marcjacobs.com/marc-by-marc-jacobs/womens/#//marc-by-marc-jacobs/womens/bags-and-accessories?s=27&p=2\">Marc Jacobs’s fabric bags\u003c/a> or \u003ca href=\"http://www.barneys.com/Jelly-Sandal/501071511,default,pd.html\">Givenchy’s jelly sandal\u003c/a>). In that case a vegan needs to make the decision of whether they want to support a company that produces non-vegan pieces despite the availability of vegan ones. If the preference is to stick with only eco-conscious labels, check out any of the designers featured at \u003ca href=\"http://www.ecofashion-week.com/\">Vancouver’s Eco Fashion Week\u003c/a>. Fashion is becoming such a focus in the vegan community that the first annual \u003ca href=\"http://vidavegancon.com/\">Vida Vegan Con\u003c/a> international blogging conference in Portland this August features a vegan fashion workshop.\u003c/p>\n\u003cp>It can, however, be pretty challenging to find quality sweaters, scarves, and hats that are not cashmere or wool, and it can be even harder to find blouses and dresses (especially wedding dresses!) that are not silk. But they are out there. (Check out \u003ca href=\"http://www.thecottonbride.com/\">The Cotton Bride\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Lindee-Daniel/107339435991289?sk=photos\">Lindee Daniel\u003c/a>.)\u003c/p>\n\u003cp>With yarn being made out of bamboo, soy, hemp, lyocell, and ramie, cotton and linen (made from flax) are no longer the only plant-based options for knits. Bamboo is incredibly soft, durable, and even antibacterial. Soy is smooth like silk and drapey, with a similar feel as cashmere. Hemp functions much like linen. Lyocell, made from cellulose fibers, is better known as Tencel or modal. Ramie, made from a flowering plant in the nettle family, adds luster to any fabric with which it's blended. Of course, it is advisable to look for organic when possible to avoid the chemicals used in the production of the textiles, both for environmental and health reasons. For more info, \u003ca href=\"http://treewool.wordpress.com/\">TreeWool\u003c/a> is a great vegan blog that posts information on the world of vegan knitwear.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27930\" title=\"Vegan Experimental Fashion\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/BAB-collage-2.jpg\" alt=\"Vegan Experimental Fashion\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>\u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/material-desires/plastic-from-plants/\">polylactic acid dress\u003c/a>, \u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/to-dye-for/littleblackdress/\">DyeCat-dyed fibers\u003c/a>, \u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/material-desires/biocouture-jacket/\">kombucha-bacteria-grown cellulose \"leather\" jacket\u003c/a>\u003c/em>\u003c/p>\n\u003cp>And then there are truly experimental materials out there that show how turning to plants that we normally associate with food can lead us to innovation in the apparel design world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.csm.arts.ac.uk/51873.htm\">Suzanne Lee\u003c/a> at \u003ca href=\"http://www.csm.arts.ac.uk/\">Central Saint Martins\u003c/a> in London is developing cellulose “leather.” Her “Bio-Couture” project uses bacterial cultures in kombucha tea to grow what resembles transluscent leather. \u003ca href=\"http://www.thediscerningbrute.com/2010/12/20/growing-cellulose-leather/.\">Check out a video on her work\u003c/a> on The Discerning Brute.\u003c/p>\n\u003cp>Compostable “\u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/material-desires/plastic-from-plants/\">Ingeo\u003c/a>,” a plastic called polylactic acid (PLA) that’s similar to polyester is manufactured from plants such as corn, wheat, sugar beet, mollases, sugar cane, or rice. Not only does Ingeo not use oil or take centuries to degrade, it can also use up waste from our landfills. And, of course, it makes a fabulous wedding gown as well.\u003c/p>\n\u003cp>\u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/to-dye-for/littleblackdress/\">DyeCat\u003c/a> is a company that created a way to “dye” polyester or PLA as the fibers are produced, eliminating the need for dyeing in water afterwards, a practice that has lead to \u003ca href=\"http://www.greenpeace.org/africa/en/News/news/The-Dirty-Secret-Behind-Jeans/\">dumping of chemicals into bodies of water\u003c/a>, causing massive environmental damage and health hazards for workers.\u003c/p>\n\u003cp>If some of these options seem too expensive and/or out-of-reach, fear not and keep in mind that doing the best you can is better than doing nothing and you can always aspire to do more. The key is to buy products made from plants whenever possible (organic being ideal) and to stop adding to the consumerism cycle. Shop vintage. Buy \u003ca href=\"http://en.wikipedia.org/wiki/Ceiba_pentandra\">kapok\u003c/a> instead of down. \u003ca href=\"http://www.greenpeace.org/usa/en/news-and-blogs/news/how-to-find-and-avoid-toxic-vi/\">Avoid PVC\u003c/a>. If not made of plants, buy recyclable materials, then actually recycle them. Compost fabric. Donate clothing. Support small-scale designers. Educate yourself.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The whole point of being a vegan is to do as little harm as possible. And I’m sure that, no matter what we each ate for dinner last night, we can all agree that that’s not a bad idea.\u003c/p>\n\n","blocks":[],"excerpt":"The vegan, cruelty-free lifestyle extends beyond food. Compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear.","status":"publish","parent":0,"modified":1330631546,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1393},"headData":{"title":"Vegan Fashion | KQED","description":"The vegan, cruelty-free lifestyle extends beyond food. Compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Vegan Fashion","datePublished":"2011-05-27T15:00:00.000Z","dateModified":"2012-03-01T19:52:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27914 http://blogs.kqed.org/bayareabites/?p=27914","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/27/vegan-fashion/","disqusTitle":"Vegan Fashion","path":"/bayareabites/27914/vegan-fashion","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-27929\" title=\"Vegan Fashion\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/BAB-fashion-collage-11.jpg\" alt=\"Vegan Fashion\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.jaanj.com/\">Jaan J.\u003c/a> tie, \u003ca href=\"http://www.stellamccartney.com/default/index.html\">Stella McCartney\u003c/a> belt, \u003ca href=\"http://cri-de-coeur.com/\">Cri de Coeur\u003c/a> boots, \u003ca href=\"http://www.vautecouture.com/c-2-coats.aspx\">Vaute Couture\u003c/a> coat, and \u003ca href=\"https://www.olsenhaus.com/\">olsenHaus\u003c/a> shoes\u003c/em>\u003c/p>\n\u003cp>One of my earliest memories is of my dad showing me an ant on the ground and explaining to me that we do not step on them because, however small in size, the ant's life is just as valuable as ours. That sense of compassion has stuck with me always and my love for all animals became the foundation for becoming a vegan years later. It was such a perfect move that when I made the transition it felt like coming home.\u003c/p>\n\u003cp>It is that feeling of compassion for all creatures that leads ethical vegans (my guess: the majority of vegans), to extend a cruelty-free lifestyle beyond food. Our compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear. It would be hypocritical for us to avoid meat and then buy a leather belt. Vegans don’t just avoid fur—we also avoid leather, silk, wool, cashmere, down, alpaca, angora, and, well, anything that comes from an animal—including, when possible, animal-derived glue used in shoe manufacturing.\u003c/p>\n\u003cp>I haven’t always been a vegan, but I have always felt deeply empathic and connected with non-human animals—especially because they cannot speak for themselves. This connection, combined with my inclination towards creative endeavors and my love of fashion, led me to focus on researching not only the best vegan foods, but the best vegan clothing as well. Out of this inquiry emerged the creation of my own vegan fashion curation blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>.\u003c/p>\n\u003cp>There is something exciting happening in the vegan world right now where young designers are creating incredibly innovative ways to produce shoes, handbags, belts, coats, ties—you name it—with materials that are animal and planet-friendly. And vegan fashion-conscious individuals are also hitting the blogging world, as evidence by sites like \u003ca href=\"http://animalfriendly.me/\">Animal Friendly.Me\u003c/a>, \u003ca href=\"http://blog.theethicalman.com/\">The Ethical Man\u003c/a>, and \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>, covering everything from the their top ethical picks from this season's collections to the recent \u003ca href=\"http://www.farmsanctuary.org/galas/\">Farm Sanctuary 25th Anniversary Gala\u003c/a> in New York. They are mending the disconnect mainstream society harbors with regard to what they consume—whether it be a hamburger or a silk blouse.\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>While what’s best for our planet is to \u003ca href=\"http://www.storyofstuff.com/\">stop consuming at the rate we are\u003c/a>, we can’t avoid the fact that people still want to buy a new pair of shoes once in a while.The key is to invest in quality pieces that you truly love and plan to keep for a long time made from materials that cause the least amount of harm to animals and the environment. If you do some research (through places like \u003ca href=\"http://www.gan.ca/lifestyle/cruelty-free+shopping/what+not+to+wear.en.html\">Global Action Network\u003c/a>, \u003ca href=\"http://www.peta.org/issues/animals-used-for-clothing/default.aspx\">PETA\u003c/a>, \u003ca href=\"http://www.vegforlife.org/cruel_wears.htm\">Veg for Life\u003c/a>, \u003ca href=\"http://www.farmsanctuary.org/rescue/rescues/2007/thistle.html\">Farm Sanctuary\u003c/a>, or vegan designers like \u003ca href=\"https://www.olsenhaus.com/truth.html\">olsenHaus\u003c/a>) it can make all the difference. It is through this research that you will learn that sheep go through a cruel practice called \u003cem>mulesing\u003c/em> and later get sent to slaughter (if they haven’t died from infection or heat stroke by then). Cashmere goats get castrated, notched, and dehorned without anesthesia and killed by age two if their coats are not perfect (50-80%), then sold for slaughter after shearing. Silk worms are boiled alive. Down \"production,\" where birds are plucked alive or scalded in boiling water while still conscious, supports the foie gras industry. And of course, the leather industry is directly linked to the meat industry, whether it be represented in that calf-skin (veal) handbag, shearling (lamb skin and fur) boots, or in those kidskin (baby goat) gloves. And this is all just scratching the surface. The lesson here is that everything is connected and vegans don't like to turn a blind eye to that fact.\u003c/p>\n\u003cp>Luckily, more and more attention is being paid to conscious fashion and more and more small companies are popping up everywhere and growing. Footwear companies like \u003ca href=\"https://www.olsenhaus.com/\">olsenHaus\u003c/a> (now sold at \u003ca href=\"http://shop.nordstrom.com/c/olsenhaus-pure-vegan\">Nordstrom\u003c/a>!), \u003ca href=\"http://cri-de-coeur.com/\">Cri de Coeur\u003c/a>, \u003ca href=\"http://www.neuaurashoes.com/\">Neuaura\u003c/a>, and \u003ca href=\"http://www.melissa.com.br/en/\">Melissa\u003c/a> focus on vegan footwear. \u003ca href=\"http://www.stellamccartney.com/default/index.html\">Stella McCartney\u003c/a> avoids leather in her designs, so all of her shoes, belts, and handbags are vegan (but she does use silk, wool, and cashmere in her clothing). \u003ca href=\"http://meliebianco.com/\">Melie Bianco\u003c/a>, \u003ca href=\"http://www.mattandnat.com/\">Matt & Nat\u003c/a>, and \u003ca href=\"http://www.gunasthebrand.com/\">Gunas\u003c/a> are vegan “leather” accessory companies. Vegan coats can be found at \u003ca href=\"http://www.vautecouture.com/\">Vaute Couture\u003c/a>. \u003ca href=\"http://www.jaanj.com/\">Jann J.\u003c/a> makes great silk-free ties. And of course, many designers who are not vegan, happen to create “accidentally vegan” pieces (like \u003ca href=\"http://www.marcjacobs.com/marc-by-marc-jacobs/womens/#//marc-by-marc-jacobs/womens/bags-and-accessories?s=27&p=2\">Marc Jacobs’s fabric bags\u003c/a> or \u003ca href=\"http://www.barneys.com/Jelly-Sandal/501071511,default,pd.html\">Givenchy’s jelly sandal\u003c/a>). In that case a vegan needs to make the decision of whether they want to support a company that produces non-vegan pieces despite the availability of vegan ones. If the preference is to stick with only eco-conscious labels, check out any of the designers featured at \u003ca href=\"http://www.ecofashion-week.com/\">Vancouver’s Eco Fashion Week\u003c/a>. Fashion is becoming such a focus in the vegan community that the first annual \u003ca href=\"http://vidavegancon.com/\">Vida Vegan Con\u003c/a> international blogging conference in Portland this August features a vegan fashion workshop.\u003c/p>\n\u003cp>It can, however, be pretty challenging to find quality sweaters, scarves, and hats that are not cashmere or wool, and it can be even harder to find blouses and dresses (especially wedding dresses!) that are not silk. But they are out there. (Check out \u003ca href=\"http://www.thecottonbride.com/\">The Cotton Bride\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Lindee-Daniel/107339435991289?sk=photos\">Lindee Daniel\u003c/a>.)\u003c/p>\n\u003cp>With yarn being made out of bamboo, soy, hemp, lyocell, and ramie, cotton and linen (made from flax) are no longer the only plant-based options for knits. Bamboo is incredibly soft, durable, and even antibacterial. Soy is smooth like silk and drapey, with a similar feel as cashmere. Hemp functions much like linen. Lyocell, made from cellulose fibers, is better known as Tencel or modal. Ramie, made from a flowering plant in the nettle family, adds luster to any fabric with which it's blended. Of course, it is advisable to look for organic when possible to avoid the chemicals used in the production of the textiles, both for environmental and health reasons. For more info, \u003ca href=\"http://treewool.wordpress.com/\">TreeWool\u003c/a> is a great vegan blog that posts information on the world of vegan knitwear.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27930\" title=\"Vegan Experimental Fashion\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/BAB-collage-2.jpg\" alt=\"Vegan Experimental Fashion\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>\u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/material-desires/plastic-from-plants/\">polylactic acid dress\u003c/a>, \u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/to-dye-for/littleblackdress/\">DyeCat-dyed fibers\u003c/a>, \u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/material-desires/biocouture-jacket/\">kombucha-bacteria-grown cellulose \"leather\" jacket\u003c/a>\u003c/em>\u003c/p>\n\u003cp>And then there are truly experimental materials out there that show how turning to plants that we normally associate with food can lead us to innovation in the apparel design world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.csm.arts.ac.uk/51873.htm\">Suzanne Lee\u003c/a> at \u003ca href=\"http://www.csm.arts.ac.uk/\">Central Saint Martins\u003c/a> in London is developing cellulose “leather.” Her “Bio-Couture” project uses bacterial cultures in kombucha tea to grow what resembles transluscent leather. \u003ca href=\"http://www.thediscerningbrute.com/2010/12/20/growing-cellulose-leather/.\">Check out a video on her work\u003c/a> on The Discerning Brute.\u003c/p>\n\u003cp>Compostable “\u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/material-desires/plastic-from-plants/\">Ingeo\u003c/a>,” a plastic called polylactic acid (PLA) that’s similar to polyester is manufactured from plants such as corn, wheat, sugar beet, mollases, sugar cane, or rice. Not only does Ingeo not use oil or take centuries to degrade, it can also use up waste from our landfills. And, of course, it makes a fabulous wedding gown as well.\u003c/p>\n\u003cp>\u003ca href=\"http://antenna.sciencemuseum.org.uk/trashfashion/home/wearwithoutwaste/to-dye-for/littleblackdress/\">DyeCat\u003c/a> is a company that created a way to “dye” polyester or PLA as the fibers are produced, eliminating the need for dyeing in water afterwards, a practice that has lead to \u003ca href=\"http://www.greenpeace.org/africa/en/News/news/The-Dirty-Secret-Behind-Jeans/\">dumping of chemicals into bodies of water\u003c/a>, causing massive environmental damage and health hazards for workers.\u003c/p>\n\u003cp>If some of these options seem too expensive and/or out-of-reach, fear not and keep in mind that doing the best you can is better than doing nothing and you can always aspire to do more. The key is to buy products made from plants whenever possible (organic being ideal) and to stop adding to the consumerism cycle. Shop vintage. Buy \u003ca href=\"http://en.wikipedia.org/wiki/Ceiba_pentandra\">kapok\u003c/a> instead of down. \u003ca href=\"http://www.greenpeace.org/usa/en/news-and-blogs/news/how-to-find-and-avoid-toxic-vi/\">Avoid PVC\u003c/a>. If not made of plants, buy recyclable materials, then actually recycle them. Compost fabric. Donate clothing. Support small-scale designers. Educate yourself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The whole point of being a vegan is to do as little harm as possible. And I’m sure that, no matter what we each ate for dinner last night, we can all agree that that’s not a bad idea.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27914/vegan-fashion","authors":["5126"],"categories":["bayareabites_2035","bayareabites_1873"],"tags":["bayareabites_9314","bayareabites_9316","bayareabites_9311","bayareabites_9318","bayareabites_9320","bayareabites_9315","bayareabites_515","bayareabites_9317","bayareabites_8932","bayareabites_418","bayareabites_1993","bayareabites_9310","bayareabites_9313","bayareabites_1585","bayareabites_619","bayareabites_9309","bayareabites_9319","bayareabites_3581","bayareabites_9312","bayareabites_1871"],"label":"bayareabites"},"bayareabites_11306":{"type":"posts","id":"bayareabites_11306","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11306","score":null,"sort":[1268407020000]},"guestAuthors":[],"slug":"yuba-city","title":"Yuba City","publishDate":1268407020,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n","blocks":[],"excerpt":"It is my new food crush. Yuba can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.","status":"publish","parent":0,"modified":1550600757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":736},"headData":{"title":"Yuba City | KQED","description":"It is my new food crush. Yuba can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Yuba City","datePublished":"2010-03-12T15:17:00.000Z","dateModified":"2019-02-19T18:25:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11306 http://blogs.kqed.org/bayareabites/?p=11306","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/","disqusTitle":"Yuba City","path":"/bayareabites/11306/yuba-city","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\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>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11306/yuba-city","authors":["5017"],"categories":["bayareabites_2998","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_3584","bayareabites_3583","bayareabites_14738","bayareabites_3581","bayareabites_3582","bayareabites_3585","bayareabites_3580"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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