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It also helped turn his farm into a landmark in the local-food movement.","imgSizes":{"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg","width":800,"height":599,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg","width":1440,"height":1078,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg","width":1180,"height":884,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg","width":768,"height":575,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg","width":320,"height":240,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg","width":1780,"height":1333}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_134124":{"type":"authors","id":"byline_bayareabites_134124","meta":{"override":true},"slug":"byline_bayareabites_134124","name":"Whitney Pipkin","isLoading":false},"byline_bayareabites_133366":{"type":"authors","id":"byline_bayareabites_133366","meta":{"override":true},"slug":"byline_bayareabites_133366","name":"Jonathan Lambert, NPR Food","isLoading":false},"byline_bayareabites_133310":{"type":"authors","id":"byline_bayareabites_133310","meta":{"override":true},"slug":"byline_bayareabites_133310","name":"Greg Rosalsky, Planet Money","isLoading":false},"byline_bayareabites_132936":{"type":"authors","id":"byline_bayareabites_132936","meta":{"override":true},"slug":"byline_bayareabites_132936","name":"Kristen Hartke, NPR Food","isLoading":false},"byline_bayareabites_107537":{"type":"authors","id":"byline_bayareabites_107537","meta":{"override":true},"slug":"byline_bayareabites_107537","name":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_104670":{"type":"authors","id":"byline_bayareabites_104670","meta":{"override":true},"slug":"byline_bayareabites_104670","name":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_93934":{"type":"authors","id":"byline_bayareabites_93934","meta":{"override":true},"slug":"byline_bayareabites_93934","name":"Dan Charles","isLoading":false},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"},"meaghantiernan":{"type":"authors","id":"11554","meta":{"index":"authors_1591205172","id":"11554","found":true},"name":"Meaghan Tiernan","firstName":"Meaghan","lastName":"Tiernan","slug":"meaghantiernan","email":"meaghan.tiernan@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":null,"avatar":"https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Meaghan Tiernan | 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FM","link":"/"}},"bayareabites_134124":{"type":"posts","id":"bayareabites_134124","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134124","score":null,"sort":[1562776531000]},"guestAuthors":[],"slug":"your-hummus-habit-could-be-good-for-the-earth","title":"Your Hummus Habit Could Be Good For The Earth","publishDate":1562776531,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_55726,bayareabites_96014,bayareabites_131839' label='More on Chickpeas']\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.","status":"publish","parent":0,"modified":1562776531,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1315},"headData":{"title":"Your Hummus Habit Could Be Good For The Earth | KQED","description":"High in fiber and protein, chickpeas are playing a starring role on menus. They're also good for soil health — and growing demand could help restore soils depleted by decades of intensive farming.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Hummus Habit Could Be Good For The Earth","datePublished":"2019-07-10T16:35:31.000Z","dateModified":"2019-07-10T16:35:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134124 https://ww2.kqed.org/bayareabites/?p=134124","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/10/your-hummus-habit-could-be-good-for-the-earth/","disqusTitle":"Your Hummus Habit Could Be Good For The Earth","nprByline":"Whitney Pipkin","nprImageAgency":"Anna Meyer","nprStoryId":"739054484","nprApiLink":"http://api.npr.org/query?id=739054484&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth?ft=nprml&f=739054484","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2019 10:33:00 -0400","nprStoryDate":"Wed, 10 Jul 2019 07:00:30 -0400","nprLastModifiedDate":"Wed, 10 Jul 2019 10:33:42 -0400","path":"/bayareabites/134124/your-hummus-habit-could-be-good-for-the-earth","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_55726,bayareabites_96014,bayareabites_131839","label":"More on Chickpeas "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health.\u003c/p>\n\u003cp>Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets. Occasionally, it even doubles as\u003ca href=\"https://delightedbyhummus.com/\"> dessert\u003c/a>. Last year, Americans spent four times as much money on grocery store hummus as they did a decade before, according to the latest consumer surveys, and a growing number of snacks and fast-casual concepts also feature the fiber- and protein-rich chickpea as their \u003cem>pièce de résistance.\u003c/em>\u003c/p>\n\u003cp>Part of a subcategory of legumes called pulses, chickpeas — along with lentils, dry peas and several varieties of beans — have been a critical crop and foodstuff for centuries in Middle Eastern and Asian countries. The crops are so promising that the United Nations deemed 2016 the \u003ca href=\"https://www.crops.org/iyp\">Year of Pulses\u003c/a> to expand interest in these ancient foods and their potential to help solve dueling modern-day conundrums: hunger and soil depreciation.\u003c/p>\n\u003cp>Some American farmers were already well on their way to embracing pulses, seeing the role they could play in improving soil health and setting the stage for better harvests of cash crops like wheat. Last year, U.S. farmers planted more chickpeas than ever to satisfy growing demand for plant-based protein alternatives — which, in turn, could help restore soils depleted by decades of intensive farming.\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>Unlike corn or wheat, these pulses fix their own nitrogen from the atmosphere, leaving extra stores of the nutrient in the soil for future crops to consume. For this reason, pulses can play a vital role in crop rotations, especially those that don't rely on chemical fertilizers. What's more, if managed well, these crops can be part of a farming system that sequesters carbon from the atmosphere and helps mitigate climate change.\u003c/p>\n\u003cp>\"I see this diversification and these legumes as a way to get away from the use of synthetic nitrogen,\" says Casey Bailey, a farmer in Fort Benton, Mont., who grows organic chickpeas as the linchpin of a rotational planting program. \"They're a tricky crop to grow, but I'm a huge proponent of trying to figure out how to do it.\"\u003c/p>\n\u003cfigure id=\"attachment_134126\" class=\"wp-caption aligncenter\" style=\"max-width: 1412px\">\u003cimg class=\"size-full wp-image-134126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg\" alt=\"Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States.\" width=\"1412\" height=\"1059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e.jpg 1412w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/gettyimages-128069826-bbd47af959f13a4937053aa5540bc3ea6de0159e-1200x900.jpg 1200w\" sizes=\"(max-width: 1412px) 100vw, 1412px\">\u003cfigcaption class=\"wp-caption-text\">Chickpeas are often called by their Spanish name, garbanzos or garbanzo beans, in the United States. \u003ccite>(Inga Spence/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He sells about 2,000 pounds of chickpeas each month to\u003ca href=\"http://eatlittlesesame.com/menu/\"> Little Sesame\u003c/a>, a fast-casual concept serving hummus bowls topped with seasonal vegetables at a pair of locations in the District of Columbia. Chef-owners Nick Wiseman and Israeli-born Ronen Tenne soak the dried chickpeas for hours before cooking and blending them (with tahini, garlic, olive oil and lemon juice) into daily batches to satiate the city's lunch and after-work crowds — often without adding meat.\u003c/p>\n\u003cp>\"We don't say it much, but 80% of the menu is always vegan,\" Wiseman says. \"It's awesome to see people who would probably eat meat every day come in here and be satisfied without it.\"\u003c/p>\n\u003cp>For Wiseman, the cherry on top of opening a second location this year is getting to buy more kabuli chickpeas from Bailey, whom he'll visit this summer during a road trip in\u003ca href=\"https://www.instagram.com/p/ByC8GC-Br7U/\"> Little Sesame's 1978 Volkswagen van\u003c/a>. Creating markets for such legumes — particularly those grown without chemicals such as desiccants used to dry chickpeas in the fields — is a growing interest for Wiseman.\u003c/p>\n\u003cp>\"These (chickpeas) are helping restore the grasslands of the West, which are this huge carbon sink,\" Wiseman says over a bowl of hummus topped with snap peas and Aleppo chili oil at his Chinatown location. \"They're a very powerful plant.\"\u003c/p>\n\u003cp>Bailey planted his first few hundred acres of chickpeas a dozen years ago, after a retailer looking to sell more of the healthful legumes reached out to him on LinkedIn, making him a pioneer in Montana's grain-heavy Golden Triangle region. But word was spreading that the chickpea could pull in more money per pound than other legumes, while reducing the need for chemical inputs compared with crops like wheat.\u003c/p>\n\u003cp>When Tim McGreevy started working in 1994 as the CEO of the\u003ca href=\"https://www.usapulses.org/\"> USA Dry Pea & Lentil Council and the American Pulse Association\u003c/a> — a trade group that trumpets the power of chickpeas, lentils, dry peas and beans — the country was harvesting about 30,000 acres of chickpeas annually, primarily in the hilly Palouse agricultural region of Washington, Idaho and Oregon. By last year, that number had swelled to 859,000 acres.\u003c/p>\n\u003cp>\"That's a pretty big difference in 25 years,\" says McGreevy, who also grows chickpeas on a small farm in Eastern Washington.\u003c/p>\n\u003cp>Last year in particular, Bailey says, \"it seemed like the entire state of Montana was chickpeas.\"\u003c/p>\n\u003cp>While about half of the country's chickpea harvest is still shipped overseas, a growing number of chickpeas are going to domestic markets as demand increases. Trade disputes also are making international markets less reliable. In 2019, U.S. farmers reduced for the first time in years the number of acres they planned to plant in chickpeas, down to 519,000 acres. Volatile trade riffs with countries such as India in 2018 left much of that year's harvest\u003ca href=\"https://www.npr.org/2018/12/31/678416352/chickpeas-sit-in-silos-as-trumps-trade-wars-wage-on\"> sitting in silos\u003c/a>, where an oversupply has continued to depress chickpea prices this year.\u003c/p>\n\u003cp>\"The saving grace — and why I'm still optimistic — is the domestic market continues to grow for all pulse crops,\" McGreevy says. He thinks the lower price could also spur even more innovation of chickpea-based foods. \"Chickpeas have, in particular, shown significant growth in sales over the past decade.\"\u003cbr>\n\u003cimg class=\"aligncenter size-full wp-image-134129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg\" alt=\"Americans spent nearly $800 million on hummus from retail stores in 2018.\" width=\"1600\" height=\"1065\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lilses.jan_.8.201914_custom-46c90909511fbe6a0c4e0a911363adfa9a25790f-s1600-c85-1200x799.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cbr>\nAmericans spent nearly $800 million on hummus from retail stores in 2018, McGreevy says. That's compared to just under $200 million in hummus sales a decade before and only $5 million in the mid-1990s, placing the popular dip among food retail's fastest-growing sectors.\u003c/p>\n\u003cp>\u003ca href=\"https://sabra.com/\">Sabra\u003c/a>, an Israeli company that's been partnered with PepsiCo since 2008, has led hummus' parade into U.S. markets over the past decade and is still one of the sector's largest players. A Sabra production plant in Chesterfield County, Va., where the company also has encouraged more farmers to grow chickpeas, was\u003ca href=\"https://www.richmond.com/business/sabra-dipping-co-opens-new-plant-expansion/article_7d6d6ea8-34d9-579b-8695-ade53328cfc5.html\"> expanded in 2014\u003c/a> to produce more than 8,000 tons of hummus a month in anticipation of market growth.\u003c/p>\n\u003cp>The chickpea invasion has gone beyond the dip aisle, too, with crunchy roasted versions from companies like\u003ca href=\"http://hippeas.com/?gclid=Cj0KCQjwpPHoBRC3ARIsALfx-_K9pqlJyXt_pIqdVv2rXLeYa26KQIculY4x0jo-ReOwPC4qC3ASamMaAugcEALw_wcB\"> Hippeas\u003c/a> and\u003ca href=\"http://www.thegoodbean.com/\"> The Good Bean\u003c/a> competing with potato chips as a healthful alternative. The U.S. Dietary Guidelines suggest Americans \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/appendix-3/\">eat 1 ½ cups of cooked pulses per week\u003c/a>, McGreevy notes. High in protein, dietary fiber and essential amino acids, pulses can play an even larger role in diets focused on reducing meat consumption.\u003c/p>\n\u003cp>Hummus already looms large on American snack tables, replacing ranch dressing as a healthier, cut-vegetable accompaniment. And, now, it's staging a takeover of the main meal, too. Hummus-based bowls are the centerpiece of chains like New York City's The Hummus & Pita Co., and a staple ingredient at\u003ca href=\"https://www.businessinsider.com/mediterranean-middle-eastern-food-gaining-popularity-2018-6\"> the ballooning number of fast-casual Mediterranean concepts\u003c/a> such as Cava and Roti. Chickpeas\u003ca href=\"https://www.amny.com/eat-and-drink/chickpea-food-trend-1.33295907\"> are cropping up on menus\u003c/a> in Asian noodle dishes, French fries, soft-serve \"ice cream\" and \u003ca href=\"https://www.bonappetit.com/story/delighted-by-dessert-hummus\">dessert-like frostings\u003c/a>.\u003c/p>\n\u003cp>But perhaps the easiest way to wade into the chickpea fray is to find a really good bowl of hummus — which doubles as the Arabic word for chickpea — and shovel it in.\u003c/p>\n\u003cp>\u003cem>Whitney Pipkin is a freelance journalist living just outside Washington. You can find more of her work \u003c/em>\u003ca href=\"http://www.whitneypipkin.com/\">here\u003c/a>.\u003cem> Follow her on Twitter at \u003c/em>\u003ca href=\"https://twitter.com/Whitneypipkin\">@WhitneyPipkin\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>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/10/739054484/your-hummus-habit-could-be-good-for-the-earth\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134124/your-hummus-habit-could-be-good-for-the-earth","authors":["byline_bayareabites_134124"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_358","bayareabites_60","bayareabites_1873"],"tags":["bayareabites_11123","bayareabites_836","bayareabites_8932","bayareabites_2658","bayareabites_449","bayareabites_14742"],"featImg":"bayareabites_134125","label":"bayareabites"},"bayareabites_133366":{"type":"posts","id":"bayareabites_133366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133366","score":null,"sort":[1555963806000]},"guestAuthors":[],"slug":"meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says","title":"Meal Kits Have Smaller Carbon Footprint Than Grocery Shopping, Study Says","publishDate":1555963806,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID=\"bayareabites_133310,lowdown_29456\" label=\"More About Plastics\"]\u003cbr>\nMeal kit delivery services like Blue Apron or HelloFresh promise gourmet meals without the hassle of shopping for ingredients. But the environmentally conscious consumer may feel guilty about seeing all the plastic and cardboard it takes to bring that Pork and Veggie Bibimbap to their doorstep.\u003c/p>\n\u003cp>That guilt may be misplaced, according to a new study. The researchers argue that, pound for pound, meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home.\u003c/p>\n\u003cp>The study, published Monday in the scientific journal \u003ca href=\"https://www.journals.elsevier.com/resources-conservation-and-recycling\">\u003cem>Resources, Conservation and Recycling\u003c/em>\u003c/a>, examines the whole life-cycle — from farm to garbage can — of meal kits and their grocery store equivalents, and finds that, on average, grocery store meals produce 33% more greenhouse gas emissions than their equivalents from Blue Apron. Much of the reduced emissions stems from less food waste and a more streamlined supply chain, according to the study.\u003c/p>\n\u003cp>\"Folks are really focused on the plastics and packaging in meal kits,\" says \u003ca href=\"https://seas.umich.edu/research/faculty/shelie_miller\">Shelie Miller\u003c/a>, an environmental scientist at the University of Michigan who led the study. \"That's important, but it's not the full story.\"\u003c/p>\n\u003cp>\u003ca href=\"https://seas.umich.edu/student_profiles/brent_heard\">Brent Heard\u003c/a>, a PhD candidate at the University of Michigan and first author of the study, says, \"When you zoom out and look at the whole life cycle, packaging is a relatively small contributor to the overall environmental impacts of a meal. What really ends up mattering is the quantity of food wasted throughout the supply chain.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food production has a huge carbon footprint. One study estimates it's responsible for \u003ca href=\"https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608\">19 to 29%\u003c/a> of annual greenhouse gas emissions. The plastic that keeps food fresh certainly contributes to food's carbon footprint. A small part of this is producing the plastic that keeps food fresh. But to get the whole picture, Heard says you need to consider emissions from fertilizer production, farm equipment and processing operations and how that food gets distributed.\u003c/p>\n\u003cp>A substantial chunk of food's carbon footprint is waste, much of which happens during distribution and consumption. According to a \u003ca href=\"http://www.fao.org/3/i3347e/i3347e.pdf\">U.N. report\u003c/a>, if food waste were a country, its production, processing and distribution would be the third largest emitter of greenhouse gases, just behind the U.S. and China. In a study from 2010, the USDA \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=0\">estimated\u003c/a> that about 31% of the food produced in the U.S. is wasted, 10% occurring at the retail level, and 21% at the consumer level. (Losses on the farm and between the farm and retailer were not estimated due to data limitations for some of the food groups.)\u003c/p>\n\u003cp>The researchers thought that, perhaps, because meal kits generally deliver only the food you need for a meal, their larger plastic footprint could be offset by savings from reduced waste.\u003c/p>\n\u003cp>To find out, the study's authors ordered five meals from Blue Apron, and enlisted undergraduate researchers to purchase the necessary ingredients from grocery stores for the same recipes. Then they cooked both in parallel, and \"measured every bit of food, plastic, bits of cardboard, everything for each type of meal,\" says Miller. \"I think they had a lot of fun.\"\u003c/p>\n\u003cp>For the Blue Apron meals, all food provided was used. But grocery store meals required purchasing food in larger quantities than necessary (think a 12-pack of hamburger buns for a two-person meal). The researchers took these leftovers and estimated how much would eventually be wasted, based on USDA data about consumer habits.\u003c/p>\n\u003cp>For each meal type, the researchers fed their measurements into a life-cycle analysis — which incorporates existing data on emissions throughout the supply chain — to estimate the total emissions for each stage of the process: agricultural production, packaging production, distribution, supply chain losses (for example: unsold grocery store food), consumption and food waste.\u003c/p>\n\u003cp>It turned out that meal kits had more plastic waste than grocery store meals, but less food waste. Greenhouse gas emissions tied to distribution were also lower for kits, due to their streamlined supply chain. Grocery stores can't always predict demand, and so generally buy more food than they can sell. Meal kit services skip the brick-and-mortar stage altogether by shipping directly to the consumer, which cuts down on food waste and distribution emissions, according to the authors.\u003c/p>\n\u003cp>Of course, shipping meal kits to millions of households causes emissions. But these kits are delivered alongside other mail on normal routes, and the researchers found that this last stage of distribution accounted for 11% of grocery store meal emissions, but only 4% for meal kits.\u003c/p>\n\u003cp>\"This study is a good first step towards understanding the environmental impacts of meal kits,\" says Rebecca Boehm, an economist who studies food and environment at the Union of Concerned Scientists, \"but more research will be needed to understand the whole picture.\" She was not involved in the new study.\u003c/p>\n\u003cp>\"Even though it may seem like that pile of cardboard generated from a Blue Apron subscription is incredibly bad for the environment, that extra chicken breast bought from the grocery store that gets freezer-burned and finally gets thrown out is much worse, because of all the energy and materials that had to go into producing that chicken breast in the first place,\" Miller said in a press release from her university.\u003c/p>\n\u003cp>The kinds of foods purchased also affects the emissions profile. For emissions-intensive foods, like red meat, so much of their carbon footprint comes from just producing the food that meal kits didn't come out much ahead of grocery store-bought foods.\u003c/p>\n\u003cp>The outsized role of food production on emissions is consistent with \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0306919217310552\">Boehm's research\u003c/a> as well. \"The largest share of emissions from U.S. household food purchases comes fairly early in the food supply chain at production,\" she says.\u003c/p>\n\u003cp>What if a consumer was extra vigilant against food waste, but still bought from the grocery store?\u003c/p>\n\u003cp>\"We didn't see that dramatically influencing results in any way or flipping the relationship,\" says Heard. He says this underlines the benefits of meal kits' direct-to-consumer supply chains in reducing food waste at grocery stores and distribution costs.\u003c/p>\n\u003cp>Boehm says future research should aim to incorporate more data on consumer behavior. For example, if a consumer stops by the grocery store on the way home from work, it can be difficult to assign emissions to grocery store food they eat at home. Boehm also notes that Americans are increasingly \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf\">eating at restaurants\u003c/a>, which could change the overall impact of meal kits compared with other meals.\u003c/p>\n\u003cp>Additionally, meal kit delivery services still have their environmental drawbacks. While much of the packaging material is recyclable, components like freezer packs can often be a hassle for consumers to figure out how to recycle.\u003c/p>\n\u003cp>Miller hopes this study will push people to think more carefully about a product's environmental impact. \"We really want to have people to think beyond just what their automatic gut reaction\" is in terms of whether a product is good or bad for the environment, Miller says.\u003c/p>\n\u003cp>\"Yes plastic is bad, but it's not necessarily the whole environmental story,\" Miller says. \"To understand the actual environmental impacts [of food production] and how to reduce them, we need to look at the whole system.\"\u003c/p>\n\u003cp>\u003cem>Jonathan Lambert is a freelance science journalist based in Washington, D.C. You can follow him on twitter @evolambert\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"While it may seem that heaps of plastic from meal kit delivery services make them less environmentally friendly than traditional grocery shopping, a new study suggests that's not necessarily true.","status":"publish","parent":0,"modified":1555963806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1248},"headData":{"title":"Meal Kits Have Smaller Carbon Footprint Than Grocery Shopping, Study Says | KQED","description":"While it may seem that heaps of plastic from meal kit delivery services make them less environmentally friendly than traditional grocery shopping, a new study suggests that's not necessarily true.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Meal Kits Have Smaller Carbon Footprint Than Grocery Shopping, Study Says","datePublished":"2019-04-22T20:10:06.000Z","dateModified":"2019-04-22T20:10:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133366 https://ww2.kqed.org/bayareabites/?p=133366","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/22/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says/","disqusTitle":"Meal Kits Have Smaller Carbon Footprint Than Grocery Shopping, Study Says","nprImageCredit":"Derek Davis","nprByline":"Jonathan Lambert, NPR Food","nprImageAgency":"Portland Press Herald via Getty Images","nprStoryId":"716010599","nprApiLink":"http://api.npr.org/query?id=716010599&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says?ft=nprml&f=716010599","nprRetrievedStory":"1","nprPubDate":"Mon, 22 Apr 2019 14:35:00 -0400","nprStoryDate":"Mon, 22 Apr 2019 14:35:00 -0400","nprLastModifiedDate":"Mon, 22 Apr 2019 14:36:17 -0400","path":"/bayareabites/133366/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133310,lowdown_29456","label":"More About Plastics "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMeal kit delivery services like Blue Apron or HelloFresh promise gourmet meals without the hassle of shopping for ingredients. But the environmentally conscious consumer may feel guilty about seeing all the plastic and cardboard it takes to bring that Pork and Veggie Bibimbap to their doorstep.\u003c/p>\n\u003cp>That guilt may be misplaced, according to a new study. The researchers argue that, pound for pound, meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home.\u003c/p>\n\u003cp>The study, published Monday in the scientific journal \u003ca href=\"https://www.journals.elsevier.com/resources-conservation-and-recycling\">\u003cem>Resources, Conservation and Recycling\u003c/em>\u003c/a>, examines the whole life-cycle — from farm to garbage can — of meal kits and their grocery store equivalents, and finds that, on average, grocery store meals produce 33% more greenhouse gas emissions than their equivalents from Blue Apron. Much of the reduced emissions stems from less food waste and a more streamlined supply chain, according to the study.\u003c/p>\n\u003cp>\"Folks are really focused on the plastics and packaging in meal kits,\" says \u003ca href=\"https://seas.umich.edu/research/faculty/shelie_miller\">Shelie Miller\u003c/a>, an environmental scientist at the University of Michigan who led the study. \"That's important, but it's not the full story.\"\u003c/p>\n\u003cp>\u003ca href=\"https://seas.umich.edu/student_profiles/brent_heard\">Brent Heard\u003c/a>, a PhD candidate at the University of Michigan and first author of the study, says, \"When you zoom out and look at the whole life cycle, packaging is a relatively small contributor to the overall environmental impacts of a meal. What really ends up mattering is the quantity of food wasted throughout the supply chain.\"\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>Food production has a huge carbon footprint. One study estimates it's responsible for \u003ca href=\"https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608\">19 to 29%\u003c/a> of annual greenhouse gas emissions. The plastic that keeps food fresh certainly contributes to food's carbon footprint. A small part of this is producing the plastic that keeps food fresh. But to get the whole picture, Heard says you need to consider emissions from fertilizer production, farm equipment and processing operations and how that food gets distributed.\u003c/p>\n\u003cp>A substantial chunk of food's carbon footprint is waste, much of which happens during distribution and consumption. According to a \u003ca href=\"http://www.fao.org/3/i3347e/i3347e.pdf\">U.N. report\u003c/a>, if food waste were a country, its production, processing and distribution would be the third largest emitter of greenhouse gases, just behind the U.S. and China. In a study from 2010, the USDA \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=0\">estimated\u003c/a> that about 31% of the food produced in the U.S. is wasted, 10% occurring at the retail level, and 21% at the consumer level. (Losses on the farm and between the farm and retailer were not estimated due to data limitations for some of the food groups.)\u003c/p>\n\u003cp>The researchers thought that, perhaps, because meal kits generally deliver only the food you need for a meal, their larger plastic footprint could be offset by savings from reduced waste.\u003c/p>\n\u003cp>To find out, the study's authors ordered five meals from Blue Apron, and enlisted undergraduate researchers to purchase the necessary ingredients from grocery stores for the same recipes. Then they cooked both in parallel, and \"measured every bit of food, plastic, bits of cardboard, everything for each type of meal,\" says Miller. \"I think they had a lot of fun.\"\u003c/p>\n\u003cp>For the Blue Apron meals, all food provided was used. But grocery store meals required purchasing food in larger quantities than necessary (think a 12-pack of hamburger buns for a two-person meal). The researchers took these leftovers and estimated how much would eventually be wasted, based on USDA data about consumer habits.\u003c/p>\n\u003cp>For each meal type, the researchers fed their measurements into a life-cycle analysis — which incorporates existing data on emissions throughout the supply chain — to estimate the total emissions for each stage of the process: agricultural production, packaging production, distribution, supply chain losses (for example: unsold grocery store food), consumption and food waste.\u003c/p>\n\u003cp>It turned out that meal kits had more plastic waste than grocery store meals, but less food waste. Greenhouse gas emissions tied to distribution were also lower for kits, due to their streamlined supply chain. Grocery stores can't always predict demand, and so generally buy more food than they can sell. Meal kit services skip the brick-and-mortar stage altogether by shipping directly to the consumer, which cuts down on food waste and distribution emissions, according to the authors.\u003c/p>\n\u003cp>Of course, shipping meal kits to millions of households causes emissions. But these kits are delivered alongside other mail on normal routes, and the researchers found that this last stage of distribution accounted for 11% of grocery store meal emissions, but only 4% for meal kits.\u003c/p>\n\u003cp>\"This study is a good first step towards understanding the environmental impacts of meal kits,\" says Rebecca Boehm, an economist who studies food and environment at the Union of Concerned Scientists, \"but more research will be needed to understand the whole picture.\" She was not involved in the new study.\u003c/p>\n\u003cp>\"Even though it may seem like that pile of cardboard generated from a Blue Apron subscription is incredibly bad for the environment, that extra chicken breast bought from the grocery store that gets freezer-burned and finally gets thrown out is much worse, because of all the energy and materials that had to go into producing that chicken breast in the first place,\" Miller said in a press release from her university.\u003c/p>\n\u003cp>The kinds of foods purchased also affects the emissions profile. For emissions-intensive foods, like red meat, so much of their carbon footprint comes from just producing the food that meal kits didn't come out much ahead of grocery store-bought foods.\u003c/p>\n\u003cp>The outsized role of food production on emissions is consistent with \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0306919217310552\">Boehm's research\u003c/a> as well. \"The largest share of emissions from U.S. household food purchases comes fairly early in the food supply chain at production,\" she says.\u003c/p>\n\u003cp>What if a consumer was extra vigilant against food waste, but still bought from the grocery store?\u003c/p>\n\u003cp>\"We didn't see that dramatically influencing results in any way or flipping the relationship,\" says Heard. He says this underlines the benefits of meal kits' direct-to-consumer supply chains in reducing food waste at grocery stores and distribution costs.\u003c/p>\n\u003cp>Boehm says future research should aim to incorporate more data on consumer behavior. For example, if a consumer stops by the grocery store on the way home from work, it can be difficult to assign emissions to grocery store food they eat at home. Boehm also notes that Americans are increasingly \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf\">eating at restaurants\u003c/a>, which could change the overall impact of meal kits compared with other meals.\u003c/p>\n\u003cp>Additionally, meal kit delivery services still have their environmental drawbacks. While much of the packaging material is recyclable, components like freezer packs can often be a hassle for consumers to figure out how to recycle.\u003c/p>\n\u003cp>Miller hopes this study will push people to think more carefully about a product's environmental impact. \"We really want to have people to think beyond just what their automatic gut reaction\" is in terms of whether a product is good or bad for the environment, Miller says.\u003c/p>\n\u003cp>\"Yes plastic is bad, but it's not necessarily the whole environmental story,\" Miller says. \"To understand the actual environmental impacts [of food production] and how to reduce them, we need to look at the whole system.\"\u003c/p>\n\u003cp>\u003cem>Jonathan Lambert is a freelance science journalist based in Washington, D.C. You can follow him on twitter @evolambert\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133366/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says","authors":["byline_bayareabites_133366"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_16272","bayareabites_16390","bayareabites_14742"],"featImg":"bayareabites_133367","label":"bayareabites"},"bayareabites_133310":{"type":"posts","id":"bayareabites_133310","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133310","score":null,"sort":[1554827242000]},"guestAuthors":[],"slug":"are-plastic-bag-bans-garbage","title":"Are Plastic Bag Bans Garbage?","publishDate":1554827242,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n[aside postID=\"lowdown_29456,bayareabites_132936\" label=\"More Info About Plastics\"]\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?","status":"publish","parent":0,"modified":1554827242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1024},"headData":{"title":"Are Plastic Bag Bans Garbage? | KQED","description":"A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Are Plastic Bag Bans Garbage?","datePublished":"2019-04-09T16:27:22.000Z","dateModified":"2019-04-09T16:27:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133310 https://ww2.kqed.org/bayareabites/?p=133310","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/09/are-plastic-bag-bans-garbage/","disqusTitle":"Are Plastic Bag Bans Garbage?","nprImageCredit":"Fiona Goodall","nprByline":"Greg Rosalsky, Planet Money","nprImageAgency":"Getty Images","nprStoryId":"711181385","nprApiLink":"http://api.npr.org/query?id=711181385&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage?ft=nprml&f=711181385","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Apr 2019 10:01:00 -0400","nprStoryDate":"Tue, 09 Apr 2019 08:04:41 -0400","nprLastModifiedDate":"Tue, 09 Apr 2019 10:02:02 -0400","path":"/bayareabites/133310/are-plastic-bag-bans-garbage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"lowdown_29456,bayareabites_132936","label":"More Info About Plastics "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\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>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133310/are-plastic-bag-bans-garbage","authors":["byline_bayareabites_133310"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_836","bayareabites_8932","bayareabites_16272","bayareabites_16390","bayareabites_14742"],"featImg":"bayareabites_133311","label":"bayareabites"},"bayareabites_132936":{"type":"posts","id":"bayareabites_132936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132936","score":null,"sort":[1552327054000]},"guestAuthors":[],"slug":"commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen","title":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen","publishDate":1552327054,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The 40 days of Lent, which began last week, are a time when many Christians around the world decide to voluntarily give up bad habits or luxuries. This year, it might be time we \u003cem>all \u003c/em>consider how to give up – or at least reduce – our \u003ca href=\"https://www.washingtonpost.com/religion/2019/03/05/latest-lent-challenge-churches-give-up-plastic/\">reliance on disposable products\u003c/a>.\u003c/p>\n\u003cp>A year ago, I decided to create a more environmentally friendly and sustainable kitchen, focusing particularly on reducing my use of disposable products such as plastic sandwich bags, aluminum foil and paper towels. \u003c/p>\n\u003cp>[aside postID=\"bayareabites_130124\" label=\"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere\"]\u003c/p>\n\u003cp>It's worth the effort: Americans toss \u003ca href=\"https://www.ecowatch.com/22-facts-about-plastic-pollution-and-10-things-we-can-do-about-it-1881885971.html\">185 pounds of plastic per person\u003c/a> each year while also going through \u003ca href=\"https://oceanconservancy.org/blog/2012/10/12/paper-towels-whats-the-big-deal-anyway/\">13 billion pounds of paper towels\u003c/a> as a nation. Aluminum foil sounds like a \"natural\" alternative to a lot of people, but it can actually \u003ca href=\"https://curiosity.com/topics/think-saving-your-food-in-aluminum-foil-helps-the-environment-think-again-curiosity/\">take a hundred years\u003c/a> or more to biodegrade. If composting kitchen scraps or \u003ca href=\"https://wellnessmama.com/77840/used-coffee-grounds/\">reusing old coffee grounds for a body scrub\u003c/a> seems like a step too far, there are a few simple ways to reduce the environmental footprint of your kitchen without sacrificing modern conveniences. \u003ca href=\"#_msocom_2\"> \u003c/a> \u003c/p>\n\u003cp>I'm not going to sugarcoat my experience. It takes commitment and a willingness to change long-held habits. In creating my sustainable kitchen, I tried a lot of different alternative products and some plain old common sense; the result, however, has been worth the effort. I'm recycling more and relying less on single-use products. The kicker: I'm saving money too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Want to reduce reliance on plastics in your kitchen? Here are four steps that I found can stand the test of time:\u003c/p>\n\u003cp>\u003cstrong>Invest in alternative storage.\u003c/strong> I'm not kidding when I say that I used to really love plastic storage bags, from snack-size to gallon-size zip-top bags — so this was, perhaps, the biggest challenge for me. Switching to reusable storage bags was a financial investment up front, but the cost was reasonable considering that I previously spent at least $100 annually on disposable plastic bags and wrap. My favorites: Stashers, heavy-duty reusable silicone zip-top bags that can go from the freezer to the microwave ($10 to $20 each), and Food Huggers, silicone disks that slip over the ends of cut pieces of fruits and vegetables ($12.95 for a set of five), are functional and durable (except for that avocado-shaped Hugger, which I want to love but it never really fits correctly). Fabrics coated in beeswax are handy for wrapping sandwiches or oddly shaped pieces of food and for covering bowls; variety packs from Bee's Wrap, Abeego, and Etee all run about $18, while Trader Joe's has a pack for under $10, but you can also \u003ca href=\"https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307\">make your own\u003c/a>. For packing lunches, consider the highly affordable Japanese \u003ca href=\"https://en.bentoandco.com/collections/bento-boxes\">bento box\u003c/a>, designed with food compartments that negate the need for disposable wraps. The proof is in the pudding: I haven't purchased any disposable plastic bags for a full year.\u003c/p>\n\u003cp>\u003cstrong>Recycle. Really recycle.\u003c/strong> Americans are estimated to \u003ca href=\"https://www.dosomething.org/us/facts/11-facts-about-recycling\">recycle just 30 percent\u003c/a> of the recyclable materials that they consume each day. Plastic and glass bottles and jars, aluminum cans and newspaper are common items that we've gotten used to throwing in the recycling bin, but milk, eggs, Tetra Pak cartons, pizza boxes and plastic deli and pet food containers are also items that \u003ca href=\"https://www.personalcreations.com/blog/how-to-recycle-anything\">may be accepted at local recycling centers\u003c/a>; check online periodically in your local jurisdiction for recycling updates. \u003ca href=\"https://www.terracycle.com/en-US/zero_waste_boxes/kitchen-separation\">TerraCycle\u003c/a> offers a pack-and-ship zero-waste box for a wide variety of non-organic kitchen items, from party supplies to silicone or mixed-material food containers. The company recommends getting together a group of friends, neighbors or co-workers to purchase and contribute to the box. (They cost from $130 to $475 and range in size from 11\" x 11\" x 20\" to 15\" x 15\" x 37\", but the largest box — split among a group or sponsored by an employer — can be the most cost-effective.) Once the filled box is returned to TerraCycle, the company will sort the waste into four categories (fabrics, metals, fibers and plastics) that are then recycled, upcycled or reused — depending on the type of material. The company also works with a wide range of manufacturers to offer free recycling of individual hard-to-recycle items, like Brita water filters and Clif Bar energy bar wrappers. \u003ca href=\"#_msocom_4\"> \u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Keep it clean and eco-friendly at the same time.\u003c/strong> I'm a clean freak and used to go through an unseemly amount of paper towels on a daily basis, but it's easy enough to take old T-shirts or towels and cut them up to use to wipe down surfaces. (If you're cleaning surfaces that have been in contact with raw meat, poultry or fish, throw those towels in the washing machine to get them really clean.) I'm also a fan of bamboo paper towels, which have the look and feel of traditional paper towels, yet are made from a highly renewable source and also break down in landfills in just 45 days. Better yet, they can be reused up to 100 times. I can attest to how sturdy they are because I bought a single roll of bamboo paper towels for $7 a full year ago and still have more than half the roll left, using a single bamboo towel to clean my countertops and stove for a few weeks until it's worn out (rinse the sheet in hot water, then wring and let air dry). When I consider that I probably spent up to $15 a month on single-use paper towels before, that roll of bamboo paper towels was a huge bargain. As for kitchen sponges, keep an eye out for those made with natural materials, because typical polyurethane sponges cannot be recycled and end up in landfills.\u003c/p>\n\u003cp>\u003cstrong>Think before you buy.\u003c/strong> In our disposable society, it's easy to purchase items that are convenient but not sustainable — and more environmentally friendly options are generally available once you know what to look for. Juice boxes that include plastic straws, dishwasher tabs individually wrapped in plastic and coffee makers that use \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/28/379395819/coffee-horror-parody-pokes-at-environmental-absurdity-of-k-cups\">K-Cups\u003c/a> are all examples of items that can create additional waste. When grocery shopping, ask yourself if you really need to use individual plastic bags in the produce section for those lemons, potatoes or apples. Consider packaging as you peruse the shelves for your favorite purchases, from cookies to pasta to frozen pizza. For instance, the plastic window on that pasta box may make it convenient for you to see what the pasta inside looks like, but the mixed-material container can be a problem for some recycling facilities. When purchasing bulk pantry or other household items online from companies like Amazon or Jet, ask to have them shipped in as few boxes as possible to cut down on the number of boxes you receive, and if you get a single small item sent in a huge box, let the company know that you'd prefer that it pay more attention to how it is packaging items for delivery. \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristen Hartke is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"From sandwich bags to paper towels, food prep and storage is rife with products destined for the landfill. Here's how one food writer cut back on waste without sacrificing modern conveniences. ","status":"publish","parent":0,"modified":1552327054,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1218},"headData":{"title":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen | KQED","description":"From sandwich bags to paper towels, food prep and storage is rife with products destined for the landfill. Here's how one food writer cut back on waste without sacrificing modern conveniences. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen","datePublished":"2019-03-11T17:57:34.000Z","dateModified":"2019-03-11T17:57:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132936 https://ww2.kqed.org/bayareabites/?p=132936","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/11/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen/","disqusTitle":"Commentary: 4 Ways To Reduce Plastics And Other Single-Use Disposables In Your Kitchen","nprImageCredit":"Kristen Hartke for NPR","nprByline":"Kristen Hartke, NPR Food","nprImageAgency":" ","nprStoryId":"701684123","nprApiLink":"http://api.npr.org/query?id=701684123&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki?ft=nprml&f=701684123","nprRetrievedStory":"1","nprPubDate":"Sun, 10 Mar 2019 13:53:00 -0400","nprStoryDate":"Sun, 10 Mar 2019 07:00:53 -0400","nprLastModifiedDate":"Sun, 10 Mar 2019 13:53:23 -0400","path":"/bayareabites/132936/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 40 days of Lent, which began last week, are a time when many Christians around the world decide to voluntarily give up bad habits or luxuries. This year, it might be time we \u003cem>all \u003c/em>consider how to give up – or at least reduce – our \u003ca href=\"https://www.washingtonpost.com/religion/2019/03/05/latest-lent-challenge-churches-give-up-plastic/\">reliance on disposable products\u003c/a>.\u003c/p>\n\u003cp>A year ago, I decided to create a more environmentally friendly and sustainable kitchen, focusing particularly on reducing my use of disposable products such as plastic sandwich bags, aluminum foil and paper towels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130124","label":"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth the effort: Americans toss \u003ca href=\"https://www.ecowatch.com/22-facts-about-plastic-pollution-and-10-things-we-can-do-about-it-1881885971.html\">185 pounds of plastic per person\u003c/a> each year while also going through \u003ca href=\"https://oceanconservancy.org/blog/2012/10/12/paper-towels-whats-the-big-deal-anyway/\">13 billion pounds of paper towels\u003c/a> as a nation. Aluminum foil sounds like a \"natural\" alternative to a lot of people, but it can actually \u003ca href=\"https://curiosity.com/topics/think-saving-your-food-in-aluminum-foil-helps-the-environment-think-again-curiosity/\">take a hundred years\u003c/a> or more to biodegrade. If composting kitchen scraps or \u003ca href=\"https://wellnessmama.com/77840/used-coffee-grounds/\">reusing old coffee grounds for a body scrub\u003c/a> seems like a step too far, there are a few simple ways to reduce the environmental footprint of your kitchen without sacrificing modern conveniences. \u003ca href=\"#_msocom_2\"> \u003c/a> \u003c/p>\n\u003cp>I'm not going to sugarcoat my experience. It takes commitment and a willingness to change long-held habits. In creating my sustainable kitchen, I tried a lot of different alternative products and some plain old common sense; the result, however, has been worth the effort. I'm recycling more and relying less on single-use products. The kicker: I'm saving money too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Want to reduce reliance on plastics in your kitchen? Here are four steps that I found can stand the test of time:\u003c/p>\n\u003cp>\u003cstrong>Invest in alternative storage.\u003c/strong> I'm not kidding when I say that I used to really love plastic storage bags, from snack-size to gallon-size zip-top bags — so this was, perhaps, the biggest challenge for me. Switching to reusable storage bags was a financial investment up front, but the cost was reasonable considering that I previously spent at least $100 annually on disposable plastic bags and wrap. My favorites: Stashers, heavy-duty reusable silicone zip-top bags that can go from the freezer to the microwave ($10 to $20 each), and Food Huggers, silicone disks that slip over the ends of cut pieces of fruits and vegetables ($12.95 for a set of five), are functional and durable (except for that avocado-shaped Hugger, which I want to love but it never really fits correctly). Fabrics coated in beeswax are handy for wrapping sandwiches or oddly shaped pieces of food and for covering bowls; variety packs from Bee's Wrap, Abeego, and Etee all run about $18, while Trader Joe's has a pack for under $10, but you can also \u003ca href=\"https://www.apartmenttherapy.com/how-to-make-your-own-reusable-food-wrap-244307\">make your own\u003c/a>. For packing lunches, consider the highly affordable Japanese \u003ca href=\"https://en.bentoandco.com/collections/bento-boxes\">bento box\u003c/a>, designed with food compartments that negate the need for disposable wraps. The proof is in the pudding: I haven't purchased any disposable plastic bags for a full year.\u003c/p>\n\u003cp>\u003cstrong>Recycle. Really recycle.\u003c/strong> Americans are estimated to \u003ca href=\"https://www.dosomething.org/us/facts/11-facts-about-recycling\">recycle just 30 percent\u003c/a> of the recyclable materials that they consume each day. Plastic and glass bottles and jars, aluminum cans and newspaper are common items that we've gotten used to throwing in the recycling bin, but milk, eggs, Tetra Pak cartons, pizza boxes and plastic deli and pet food containers are also items that \u003ca href=\"https://www.personalcreations.com/blog/how-to-recycle-anything\">may be accepted at local recycling centers\u003c/a>; check online periodically in your local jurisdiction for recycling updates. \u003ca href=\"https://www.terracycle.com/en-US/zero_waste_boxes/kitchen-separation\">TerraCycle\u003c/a> offers a pack-and-ship zero-waste box for a wide variety of non-organic kitchen items, from party supplies to silicone or mixed-material food containers. The company recommends getting together a group of friends, neighbors or co-workers to purchase and contribute to the box. (They cost from $130 to $475 and range in size from 11\" x 11\" x 20\" to 15\" x 15\" x 37\", but the largest box — split among a group or sponsored by an employer — can be the most cost-effective.) Once the filled box is returned to TerraCycle, the company will sort the waste into four categories (fabrics, metals, fibers and plastics) that are then recycled, upcycled or reused — depending on the type of material. The company also works with a wide range of manufacturers to offer free recycling of individual hard-to-recycle items, like Brita water filters and Clif Bar energy bar wrappers. \u003ca href=\"#_msocom_4\"> \u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Keep it clean and eco-friendly at the same time.\u003c/strong> I'm a clean freak and used to go through an unseemly amount of paper towels on a daily basis, but it's easy enough to take old T-shirts or towels and cut them up to use to wipe down surfaces. (If you're cleaning surfaces that have been in contact with raw meat, poultry or fish, throw those towels in the washing machine to get them really clean.) I'm also a fan of bamboo paper towels, which have the look and feel of traditional paper towels, yet are made from a highly renewable source and also break down in landfills in just 45 days. Better yet, they can be reused up to 100 times. I can attest to how sturdy they are because I bought a single roll of bamboo paper towels for $7 a full year ago and still have more than half the roll left, using a single bamboo towel to clean my countertops and stove for a few weeks until it's worn out (rinse the sheet in hot water, then wring and let air dry). When I consider that I probably spent up to $15 a month on single-use paper towels before, that roll of bamboo paper towels was a huge bargain. As for kitchen sponges, keep an eye out for those made with natural materials, because typical polyurethane sponges cannot be recycled and end up in landfills.\u003c/p>\n\u003cp>\u003cstrong>Think before you buy.\u003c/strong> In our disposable society, it's easy to purchase items that are convenient but not sustainable — and more environmentally friendly options are generally available once you know what to look for. Juice boxes that include plastic straws, dishwasher tabs individually wrapped in plastic and coffee makers that use \u003ca href=\"https://www.npr.org/sections/thesalt/2015/01/28/379395819/coffee-horror-parody-pokes-at-environmental-absurdity-of-k-cups\">K-Cups\u003c/a> are all examples of items that can create additional waste. When grocery shopping, ask yourself if you really need to use individual plastic bags in the produce section for those lemons, potatoes or apples. Consider packaging as you peruse the shelves for your favorite purchases, from cookies to pasta to frozen pizza. For instance, the plastic window on that pasta box may make it convenient for you to see what the pasta inside looks like, but the mixed-material container can be a problem for some recycling facilities. When purchasing bulk pantry or other household items online from companies like Amazon or Jet, ask to have them shipped in as few boxes as possible to cut down on the number of boxes you receive, and if you get a single small item sent in a huge box, let the company know that you'd prefer that it pay more attention to how it is packaging items for delivery. \u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kristen Hartke is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/10/701684123/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-ki\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132936/commentary-4-ways-to-reduce-plastics-and-other-single-use-disposables-in-your-kitchen","authors":["byline_bayareabites_132936"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_14742","bayareabites_10921"],"featImg":"bayareabites_132937","label":"bayareabites"},"bayareabites_130637":{"type":"posts","id":"bayareabites_130637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130637","score":null,"sort":[1546621483000]},"guestAuthors":[],"slug":"sustainable-meats-in-downtown-healdsburg","title":"Sustainable (M)eats in Downtown Healdsburg","publishDate":1546621483,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Meet the third-generation Yucatan butcher doing something different in Wine Country.","status":"publish","parent":0,"modified":1554397066,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1043},"headData":{"title":"Sustainable (M)eats in Downtown Healdsburg | KQED","description":"Meet the third-generation Yucatan butcher doing something different in Wine Country.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sustainable (M)eats in Downtown Healdsburg","datePublished":"2019-01-04T17:04:43.000Z","dateModified":"2019-04-04T16:57:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130637 https://ww2.kqed.org/bayareabites/?p=130637","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/04/sustainable-meats-in-downtown-healdsburg/","disqusTitle":"Sustainable (M)eats in Downtown Healdsburg","path":"/bayareabites/130637/sustainable-meats-in-downtown-healdsburg","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130637/sustainable-meats-in-downtown-healdsburg","authors":["11554"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1244","bayareabites_11028","bayareabites_10028","bayareabites_15155","bayareabites_1807","bayareabites_60"],"tags":["bayareabites_8778","bayareabites_10146","bayareabites_14742"],"featImg":"bayareabites_130659","label":"bayareabites"},"bayareabites_107537":{"type":"posts","id":"bayareabites_107537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107537","score":null,"sort":[1457542748000]},"guestAuthors":[],"slug":"how-in-trouble-are-bluefin-tuna-really-controversial-study-makes-waves","title":"How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves","publishDate":1457542748,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with the bluefin fishery.\u003c/p>\n\u003cp>But a group of scientists is now making the case that Atlantic bluefin may be more resilient to fishing than commonly thought — and perhaps better able to rebound from the species' depleted state. In \u003ca href=\"http://www.pnas.org/content/early/2016/03/04/1525636113.full?sid=a03f6d77-51ee-4209-a5e3-7f43e2f32228\">a paper\u003c/a> published Monday in the journal \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> the researchers suggest that fishery managers reassess the western Atlantic bluefin's population, which could ultimately allow more of the fish to be caught.\u003c/p>\n\u003cp>The 10 co-authors, most of whom are scientists with the National Oceanic and Atmospheric Administration, say they've all but confirmed that bluefin tuna spawn in an area of the Atlantic Ocean previously suspected but not known to be a breeding ground. Not only that; the tuna spawning in this area off the Atlantic Coast are much younger and smaller than the age and size at which it was previously believed the fish become sexually mature, according to the scientists.\u003c/p>\n\u003cp>This, their paper claims, would make the western Atlantic bluefin tuna \"less vulnerable to overexploitation and extinction than is currently estimated.\"\u003c/p>\n\u003cp>But the study is controversial. Several tuna researchers we spoke with warned that the results are preliminary, and it's much too soon to use them to guide how fisheries are managed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"New science and new information is good. What one has to be careful of is attempting to manage the Atlantic bluefin population from a single study. The situation is always complex,\" says \u003ca href=\"http://www.pewtrusts.org/en/about/experts/amanda-nickson\">Amanda Nickson\u003c/a>, director of global tuna conservation at the Pew Charitable Trusts.\u003c/p>\n\u003cp>Ecologist, author and former tuna fisherman \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a> cautions that the research doesn't change how fishing has already impacted the Atlantic bluefin, which is listed as \u003ca href=\"http://www.iucnredlist.org/details/21860/0\">endangered\u003c/a> by the International Union for Conservation of Nature Red List. The U.S. federal government considers the species overfished.\u003c/p>\n\u003cp>\"If this is in fact true, that they're spawning in this area [in addition to the Gulf of Mexico] and it wasn't just a one-year occurrence, it's good to know that the potential for recovery is brighter than we would have thought. But it certainly doesn't mean they were less depleted than they've been,\" Safina tells The Salt.\u003c/p>\n\u003cp>And Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a>, a bluefin expert who was not involved in the study, says the findings should be used cautiously.\u003c/p>\n\u003cp>If the current population of Atlantic bluefin of reproductive age is indeed larger than once believed, that would mean that, historically, there were a lot more spawning bluefin than once thought, Boustany says. And that means that goals for recovery of the Atlantic bluefin would have to be set at a higher level, he says.\u003c/p>\n\u003cp>\"If we're trying to rebuild the population within a certain time frame, then we might need to actually reduce the amount of fish we're catching now,\" Boustany explains.\u003c/p>\n\u003cp>To produce their results, the researchers behind the \u003cem>PNAS\u003c/em> paper dragged a fine-meshed plankton net through a portion of the coastal North Atlantic known as the Slope Sea in 2013. They captured dozens of bluefin tuna larvae no more than 5 or 6 days old. The site is far from known spawning areas in the Gulf of Mexico. That great distance, coupled with the slow speed of the ocean currents, meant only one thing, explains David Richardson, the study's lead author:\u003cstrong> \u003c/strong>These young tuna had been born in the immediate vicinity.\u003c/p>\n\u003cp>\"It was very clear these fish had not come from the Gulf of Mexico,\" Richardson, a larval fish biologist with the NOAA's Northeast Fisheries Science Center, tells us. \"It's just too far a distance.\"\u003c/p>\n\u003cp>Richardson and his colleagues have also analyzed the movements of adult bluefin tuna tagged with electronic transmitters by the \u003ca href=\"http://www.tunalab.org/aboutus.htm\">Large Pelagics Research Center\u003c/a> at the University of Massachusetts, Boston. The tracking data provided evidence that\u003cstrong> \u003c/strong>western Atlantic bluefin appear to begin spawning at a much younger age than previously believed, when they're about 5 years old, instead of 14 or 15. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"What we found in our tagging data is that really big bluefin swim through the Slope Sea really fast, in three or four days, whereas the smaller bluefin — around 100 pounds to 400 or 500 pounds — are staying in the Slope Sea for about a 20-day duration,\" he says. The suspicion, he elaborates, is that younger, smaller tuna are spawning in the Slope Sea. Then, when they become older and bigger, they begin spawning in the Gulf of Mexico.\u003c/p>\n\u003cp>This is significant, because species that don't reach sexual maturity until they're older are considered especially vulnerable to overfishing. That's because such fish may easily be caught years before they've spawned even once.\u003c/p>\n\u003cp>But if the western Atlantic bluefin are actually spawning much younger than once believed, that should be factored into population assessments, the study authors argue.\u003c/p>\n\u003cp>\"Lowering the age at maturity will increase estimates of spawning stock biomass and will likely lead to higher estimates\" of how much bluefin can be fished sustainably, their paper says.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/barbara-block\">Barbara Block\u003c/a>, a marine biologist with the Stanford Woods Institute for the Environment, says the study is \"interesting.\" But she says much more evidence is needed — like actually seeing these sexually mature tuna in the Slope Sea — before it can be concluded that Atlantic bluefin are spawning at a younger age and in a new region than believed before.\u003c/p>\n\u003cp>The researchers' conclusions — that perhaps more bluefin can be caught — also have Safina highly skeptical of their study, which he says looks like a ploy by fishery-friendly scientists to create a higher catch allowance for the Atlantic tuna fleet.\u003c/p>\n\u003cp>In an email exchange with The Salt, Safina writes, \"[T]heir main concern is not recovery, not conservation, but how their findings can allow additional exploitation and more stress to be inflicted on a very beleaguered creature.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://www.umb.edu/academics/csm/faculty_staff/molly_lutcavage\">Molly Lutcavage,\u003c/a> a researcher at the University of Massachusetts, Boston and a co-author of the \u003cem>PNAS\u003c/em> study, dismissed Safina as an \"enviro bully\" and an ideologue who ignores the science.\u003c/p>\n\u003cp>\"You can't do good conservation without good science,\" she told us, responding to Safina's comments. In a \u003ca href=\"https://medium.com/@Tuna/environmental-bullies-how-conservation-ideologues-attack-scientists-who-don-t-agree-with-them-8b48e57385bd#.rhak0pwy1\">post\u003c/a> published Tuesday on Medium, she offers a vehement defense of her research. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study suggests Atlantic bluefin, prized for its buttery flesh, may breed younger, and in more places, than once thought — and it may be time to rethink fishing quotas. Not so fast, critics argue.","status":"publish","parent":0,"modified":1457542748,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1100},"headData":{"title":"How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves | KQED","description":"A study suggests Atlantic bluefin, prized for its buttery flesh, may breed younger, and in more places, than once thought — and it may be time to rethink fishing quotas. Not so fast, critics argue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves","datePublished":"2016-03-09T16:59:08.000Z","dateModified":"2016-03-09T16:59:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"107537 http://ww2.kqed.org/bayareabites/?p=107537","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/09/how-in-trouble-are-bluefin-tuna-really-controversial-study-makes-waves/","disqusTitle":"How In Trouble Are Bluefin Tuna, Really? Controversial Study Makes Waves","nprImageCredit":"Pablo Blazquez Dominguez","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"469551768","nprApiLink":"http://api.npr.org/query?id=469551768&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/08/469551768/how-in-trouble-are-bluefin-tuna-really-controversial-study-makes-waves?ft=nprml&f=469551768","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Mar 2016 18:41:00 -0500","nprStoryDate":"Tue, 08 Mar 2016 18:05:00 -0500","nprLastModifiedDate":"Tue, 08 Mar 2016 18:41:24 -0500","path":"/bayareabites/107537/how-in-trouble-are-bluefin-tuna-really-controversial-study-makes-waves","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bluefin tuna have been severely depleted by fishermen, and the fish have become a globally recognized poster child for the impacts of overfishing. Many chefs refuse to serve its rich, buttery flesh; many retailers no longer carry it; and consumers have become increasingly aware of the environmental costs associated with the bluefin fishery.\u003c/p>\n\u003cp>But a group of scientists is now making the case that Atlantic bluefin may be more resilient to fishing than commonly thought — and perhaps better able to rebound from the species' depleted state. In \u003ca href=\"http://www.pnas.org/content/early/2016/03/04/1525636113.full?sid=a03f6d77-51ee-4209-a5e3-7f43e2f32228\">a paper\u003c/a> published Monday in the journal \u003cem>Proceedings of the National Academy of Sciences,\u003c/em> the researchers suggest that fishery managers reassess the western Atlantic bluefin's population, which could ultimately allow more of the fish to be caught.\u003c/p>\n\u003cp>The 10 co-authors, most of whom are scientists with the National Oceanic and Atmospheric Administration, say they've all but confirmed that bluefin tuna spawn in an area of the Atlantic Ocean previously suspected but not known to be a breeding ground. Not only that; the tuna spawning in this area off the Atlantic Coast are much younger and smaller than the age and size at which it was previously believed the fish become sexually mature, according to the scientists.\u003c/p>\n\u003cp>This, their paper claims, would make the western Atlantic bluefin tuna \"less vulnerable to overexploitation and extinction than is currently estimated.\"\u003c/p>\n\u003cp>But the study is controversial. Several tuna researchers we spoke with warned that the results are preliminary, and it's much too soon to use them to guide how fisheries are managed.\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>\"New science and new information is good. What one has to be careful of is attempting to manage the Atlantic bluefin population from a single study. The situation is always complex,\" says \u003ca href=\"http://www.pewtrusts.org/en/about/experts/amanda-nickson\">Amanda Nickson\u003c/a>, director of global tuna conservation at the Pew Charitable Trusts.\u003c/p>\n\u003cp>Ecologist, author and former tuna fisherman \u003ca href=\"http://safinacenter.org/\" target=\"_blank\">Carl Safina\u003c/a> cautions that the research doesn't change how fishing has already impacted the Atlantic bluefin, which is listed as \u003ca href=\"http://www.iucnredlist.org/details/21860/0\">endangered\u003c/a> by the International Union for Conservation of Nature Red List. The U.S. federal government considers the species overfished.\u003c/p>\n\u003cp>\"If this is in fact true, that they're spawning in this area [in addition to the Gulf of Mexico] and it wasn't just a one-year occurrence, it's good to know that the potential for recovery is brighter than we would have thought. But it certainly doesn't mean they were less depleted than they've been,\" Safina tells The Salt.\u003c/p>\n\u003cp>And Duke University research scientist \u003ca href=\"https://nicholas.duke.edu/people/faculty/boustany\" target=\"_blank\">Andre Boustany\u003c/a>, a bluefin expert who was not involved in the study, says the findings should be used cautiously.\u003c/p>\n\u003cp>If the current population of Atlantic bluefin of reproductive age is indeed larger than once believed, that would mean that, historically, there were a lot more spawning bluefin than once thought, Boustany says. And that means that goals for recovery of the Atlantic bluefin would have to be set at a higher level, he says.\u003c/p>\n\u003cp>\"If we're trying to rebuild the population within a certain time frame, then we might need to actually reduce the amount of fish we're catching now,\" Boustany explains.\u003c/p>\n\u003cp>To produce their results, the researchers behind the \u003cem>PNAS\u003c/em> paper dragged a fine-meshed plankton net through a portion of the coastal North Atlantic known as the Slope Sea in 2013. They captured dozens of bluefin tuna larvae no more than 5 or 6 days old. The site is far from known spawning areas in the Gulf of Mexico. That great distance, coupled with the slow speed of the ocean currents, meant only one thing, explains David Richardson, the study's lead author:\u003cstrong> \u003c/strong>These young tuna had been born in the immediate vicinity.\u003c/p>\n\u003cp>\"It was very clear these fish had not come from the Gulf of Mexico,\" Richardson, a larval fish biologist with the NOAA's Northeast Fisheries Science Center, tells us. \"It's just too far a distance.\"\u003c/p>\n\u003cp>Richardson and his colleagues have also analyzed the movements of adult bluefin tuna tagged with electronic transmitters by the \u003ca href=\"http://www.tunalab.org/aboutus.htm\">Large Pelagics Research Center\u003c/a> at the University of Massachusetts, Boston. The tracking data provided evidence that\u003cstrong> \u003c/strong>western Atlantic bluefin appear to begin spawning at a much younger age than previously believed, when they're about 5 years old, instead of 14 or 15. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"What we found in our tagging data is that really big bluefin swim through the Slope Sea really fast, in three or four days, whereas the smaller bluefin — around 100 pounds to 400 or 500 pounds — are staying in the Slope Sea for about a 20-day duration,\" he says. The suspicion, he elaborates, is that younger, smaller tuna are spawning in the Slope Sea. Then, when they become older and bigger, they begin spawning in the Gulf of Mexico.\u003c/p>\n\u003cp>This is significant, because species that don't reach sexual maturity until they're older are considered especially vulnerable to overfishing. That's because such fish may easily be caught years before they've spawned even once.\u003c/p>\n\u003cp>But if the western Atlantic bluefin are actually spawning much younger than once believed, that should be factored into population assessments, the study authors argue.\u003c/p>\n\u003cp>\"Lowering the age at maturity will increase estimates of spawning stock biomass and will likely lead to higher estimates\" of how much bluefin can be fished sustainably, their paper says.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/barbara-block\">Barbara Block\u003c/a>, a marine biologist with the Stanford Woods Institute for the Environment, says the study is \"interesting.\" But she says much more evidence is needed — like actually seeing these sexually mature tuna in the Slope Sea — before it can be concluded that Atlantic bluefin are spawning at a younger age and in a new region than believed before.\u003c/p>\n\u003cp>The researchers' conclusions — that perhaps more bluefin can be caught — also have Safina highly skeptical of their study, which he says looks like a ploy by fishery-friendly scientists to create a higher catch allowance for the Atlantic tuna fleet.\u003c/p>\n\u003cp>In an email exchange with The Salt, Safina writes, \"[T]heir main concern is not recovery, not conservation, but how their findings can allow additional exploitation and more stress to be inflicted on a very beleaguered creature.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://www.umb.edu/academics/csm/faculty_staff/molly_lutcavage\">Molly Lutcavage,\u003c/a> a researcher at the University of Massachusetts, Boston and a co-author of the \u003cem>PNAS\u003c/em> study, dismissed Safina as an \"enviro bully\" and an ideologue who ignores the science.\u003c/p>\n\u003cp>\"You can't do good conservation without good science,\" she told us, responding to Safina's comments. In a \u003ca href=\"https://medium.com/@Tuna/environmental-bullies-how-conservation-ideologues-attack-scientists-who-don-t-agree-with-them-8b48e57385bd#.rhak0pwy1\">post\u003c/a> published Tuesday on Medium, she offers a vehement defense of her research. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107537/how-in-trouble-are-bluefin-tuna-really-controversial-study-makes-waves","authors":["byline_bayareabites_107537"],"categories":["bayareabites_358","bayareabites_60"],"tags":["bayareabites_15338","bayareabites_13635","bayareabites_836","bayareabites_8932","bayareabites_13239","bayareabites_14742"],"featImg":"bayareabites_107538","label":"bayareabites"},"bayareabites_104670":{"type":"posts","id":"bayareabites_104670","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104670","score":null,"sort":[1449870954000]},"guestAuthors":[],"slug":"to-go-green-bars-try-to-reuse-their-booze","title":"To Go Green, Bars Try To Reuse Their Booze","publishDate":1449870954,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.","status":"publish","parent":0,"modified":1449870954,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":901},"headData":{"title":"To Go Green, Bars Try To Reuse Their Booze | KQED","description":"Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"To Go Green, Bars Try To Reuse Their Booze","datePublished":"2015-12-11T21:55:54.000Z","dateModified":"2015-12-11T21:55:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104670 http://ww2.kqed.org/bayareabites/?p=104670","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/11/to-go-green-bars-try-to-reuse-their-booze/","disqusTitle":"To Go Green, Bars Try To Reuse Their Booze","source":"Sustainability, Food Waste","sourceUrl":"https://ww2.kqed.org/bayareabites/category/sustainability/","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Bastien Deceuninck/Flickr","nprStoryId":"459211509","nprApiLink":"http://api.npr.org/query?id=459211509&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/12/11/459211509/to-go-green-bars-try-to-reuse-their-booze?ft=nprml&f=459211509","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Dec 2015 14:57:00 -0500","nprStoryDate":"Fri, 11 Dec 2015 14:24:00 -0500","nprLastModifiedDate":"Fri, 11 Dec 2015 14:57:47 -0500","path":"/bayareabites/104670/to-go-green-bars-try-to-reuse-their-booze","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don't waste a whole lot of wine or booze in your own home. But bars and restaurants throw out alcohol all the time.\u003c/p>\n\u003cp>The booze, wine and beer left behind in customers' drinks have to be discarded per food safety law, of course.\u003c/p>\n\u003cp>But what about the wine bottles designated for serving by the glass? Those dregs often go right down the drain.\u003c/p>\n\u003cp>Just as the restaurant industry has been waking up to its significant contribution to the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say\">food waste problem\u003c/a> — and coming up with creative solutions — bartenders are realizing they can also turn some of their waste into something useful. It's just one dimension of the new \u003ca href=\"http://www.foodandwine.com/blogs/5-ways-chefs-wage-war-against-waste\">sustainability movement\u003c/a> in the drinking industry that's seeking ways to reduce water use, packaging waste and energy.\u003c/p>\n\u003cp>Ryan McIlwraith is a chef who co-owns Comstock Saloon in San Francisco. He's also preparing to open a Spanish-themed restaurant called Bellota with partner Jonny Raglin.\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>For his new venture, McIlwraith has been investing in used wine barrels and ceramic\u003cstrong> \u003c/strong>vinegar crocks with plans to turn leftover alcohol into vinegar. The process involves inoculating wine, beer or other alcoholic drinks with bacteria called acetobacter. They convert the alcohol into acetic acid — what gives vinegar that punchy kick. Eventually he hopes to supply most of his restaurant's needs with a homemade product.\u003c/p>\n\u003cfigure id=\"attachment_104676\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemons-400x601.jpg\" alt=\"Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade.\" width=\"400\" height=\"601\" class=\"size-thumbnail wp-image-104676\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-800x1201.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-768x1153.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-1180x1772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons-960x1441.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemons.jpg 1400w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices. Some can be repurposed for mixers or condiments like marmalade. \u003ccite>(Chiot's Run/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of other ways to use old wine and cider in Spanish cooking, he says. Both can be used for marinading beef, braising pork, preserving seafood and pickling some vegetables. Raglin says he likes to make vermouth by simmering white wine that has been opened for too long with herbs and caramel and fortifying with brandy.\u003c/p>\n\u003cp>\"A lot of this will be a learning process for us, but there are a lot of ideas to play with for how to use up our alcohol without throwing it away,\" McIlwraith says.\u003c/p>\n\u003cp>San Francisco seems to be emerging as a hub for sustainability innovation at bars. \u003ca href=\"http://www.theperennialsf.com/\">The Perennial\u003c/a> is a restaurant and bar slated to open there in January that's partnering with the nonprofit \u003ca href=\"http://www.zerofoodprint.org/\">ZeroFoodprint\u003c/a> to lower its greenhouse gas emissions and use as little water and generate as little waste as possible. According to beverage director Jennifer Colliau, one of the biggest problems in the liquor industry are laws that prohibit the use of bottles larger than 1.75 liters and prohibit distilleries from reusing bottles that have been used before. So, more bottles are used, and often they are thrown in the trash. \u003c/p>\n\u003cp> \"Buying spirits in kegs would be an easy system that has been working for years in other industries,\" she says. (Kegs are one reason bars usually have very little leftover beer — they get tapped until they're empty.)\u003c/p>\n\u003cp> To use less water than standard bars, Colliau says The Perennial will chill cocktails in the fridge instead of shaking them in ice and discarding the ice. She says unused fresh citrus juices will be used to make sherbet. (A lot of bars typically throw out the juice they don't use.)\u003c/p>\n\u003cp>Drinking establishments elsewhere in the country are also trying to curb their waste both to cut their costs and to lower their environmental impact. The \u003ca href=\"http://www.damnfinedrinks.com/\">Sportsman's Club\u003c/a> in Chicago combines leftover aperitifs, liqueurs and spirits into amaro liqueur.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.stlouisarch.hyatt.com/en/hotel/dining/REDBar.html\">RED Bar\u003c/a>, at the St. Louis Hyatt Regency hotel, leftover wine is blended and steeped with fruit, then served as sangria, according to a \u003ca href=\"http://www.foodfanatics.com/business/getting-rid-of-liquor-at-bars\">US Foods blog post\u003c/a>. (Most sangria is made with fresh bottles of wine.)\u003c/p>\n\u003cp>Concern about waste is driving other forms of innovation in the drinks industry, according to Chad Arnholt, co-founder of the \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a San Francisco-based sustainability consulting firm for bars that's working with The Perennial, among other establishments. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Making craft cocktails can generate heaps of fruit rinds, spent flavorings and spices, according to Arnholt, who also tends bar at San Francisco's Comstock Saloon. They can be composted, or sometimes repurposed for making bitters. That's also true for other cocktail ingredients like gum syrup, sour mix and fruit-flavored syrups.\u003c/p>\n\u003cp>Such homemade products are primarily creative pursuits, Arnholt says. However, bypassing commercial suppliers and the packaging waste and transport miles associated with them is an added environmental benefit, he says.\u003c/p>\n\u003cp>Arnholt says he's also seeing better communication between restaurants' bars and kitchens. Whereas the bar may once have juiced a fruit — say, a melon — and discarded the pulp, chefs are increasingly making use of such edible byproducts, he says, turning them into sorbets and other desserts.\u003c/p>\n\u003cp>For example, at \u003ca href=\"http://www.trenchermen.com/\">Trenchermen\u003c/a>, in Chicago, citrus rinds from both kitchen and bar are turned into marmalade, chef Patrick Sheerin tells The Salt by email.\u003c/p>\n\u003cp>Arnholt notes that several nights ago at Comstock, as he was finishing a bartending shift, the restaurant's chef brought him a jar containing brine from pickled pears.\u003c/p>\n\u003cp>\"He said, 'Hey, maybe you can make me a cocktail with this,' \" Arnholt says. \"I said, 'Why not?' I mean, you're saving money, you're reusing ingredients and it's good.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104670/to-go-green-bars-try-to-reuse-their-booze","authors":["byline_bayareabites_104670"],"categories":["bayareabites_1244","bayareabites_60","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_836","bayareabites_8932","bayareabites_3707","bayareabites_14742","bayareabites_14748"],"featImg":"bayareabites_104671","label":"source_bayareabites_104670"},"bayareabites_104073":{"type":"posts","id":"bayareabites_104073","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104073","score":null,"sort":[1448916467000]},"guestAuthors":[],"slug":"san-franciscos-regrained-upcycles-beer-grains-into-granola-bars","title":"San Francisco's ReGrained Upcycles Beer Grains into Granola Bars","publishDate":1448916467,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A San Francisco-based company that makes granola bars out of grains leftover from the beer-making process has launched \u003ca href=\"https://www.barnraiser.us/projects/eat-beer-help-regrained-grow\" target=\"_blank\">a crowdfunding campaign\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/\" target=\"_blank\">Barnraiser\u003c/a>. This platform provides the opportunity for sustainable food businesses to raise money to help them grow to the next level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regrained.com\" target=\"_blank\">ReGrained\u003c/a>, which has been selling its snack bars at outlets like \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and at the \u003ca href=\"http://www.treasureislandflea.com\" target=\"_blank\">Treasure Island Flea\u003c/a>, is hoping to enhance the product's recipe, improve packaging and increase production volume with this next round of funding.\u003c/p>\n\u003cp>“We have all these things we want to do to our product before we put the pedal to the medal and get regional distribution,” said Dan Kurzrock, ReGrained’s “executive grain officer,” as well as cofounder of the company with his business partner Jordan Schwartz.\u003c/p>\n\u003cp>Kurzrock and Schwartz, who both hail from the Peninsula, have known each other since childhood and attended UCLA together. By then, Schwartz had developed an avid interested in all things food-related, and Kurzrock had become a serious homebrewer, brewing five gallons of beer about every other week.\u003c/p>\n\u003cp>Like any homebrewer learns, that kind of habit produces an enormous amount of waste. Kurzrock was generating 15 to 20 pounds of spent grains with every five gallons of beer he made.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coming from a household where food was never wasted, he was suddenly faced with a big problem: what to do with such large quantities of spent grains.\u003c/p>\n\u003cfigure id=\"attachment_104077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling.png\">\u003cimg class=\"size-medium wp-image-104077\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling-800x448.png\" alt=\"Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-800x448.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling.png 1016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was living in a fraternity house where I didn’t have a yard or compost service,” he said. “It smelled great, so I tried it, and it tasted kind of like oatmeal,” which led him to wonder if there was anything edible that could be made from it.\u003c/p>\n\u003cp>In online forums for homebrewers, he learned that it was commonly used to bake bread.\u003c/p>\n\u003cp>“I had never made bread before, but I started by making 20 loaves to see if I could sell it to people to buy the next round of ingredients for my next batch of homebrew. People were interested without even trying it. They loved that it came from the beer-making process and the story of it, which got me thinking about the bigger opportunity here,” said Kurzrock.\u003c/p>\n\u003cp>Ever the entrepreneur, Kurzrock realized that bread has a short shelf-life. He wondered what other products could be created with the spent grains, and that’s when he came up with the idea to make snack bars.\u003c/p>\n\u003cp>Since they first launched in 2012, they have produced two types of bars: honey almond IPA and chocolate coffee stout. Eventually, they’d like to branch out to produce other foods as well.\u003c/p>\n\u003cp>While the company has partnerships with three San Francisco breweries – \u003ca href=\"http://magnoliapub.com\" target=\"_blank\">Magnolia Gastropub & Brewery\u003c/a>, \u003ca href=\"http://21st-amendment.com\" target=\"_blank\">21\u003csup>st\u003c/sup> Amendment\u003c/a> and \u003ca href=\"https://www.triplevoodoo.com/\" target=\"_blank\">Triple VooDoo Brewery\u003c/a> – Kurzrock emphasized that the amount of grains they are using for their products is still a drop in the proverbial food-grade container.\u003c/p>\n\u003cfigure id=\"attachment_104078\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking.png\">\u003cimg class=\"size-medium wp-image-104078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking-800x450.png\" alt=\"The founders busy at work making bars.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-800x450.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-400x225.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-960x540.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking.png 1013w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The founders busy at work making bars. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We make a very insignificant dent,” he said. “We take a quarter of a brewery’s waste from one day of production every two weeks or so. They work with us because they like what we’re doing and want to see us grow, but it doesn’t mean we’re diverting all of the grain.”\u003c/p>\n\u003cp>Many breweries that are in more rural areas have relationships with nearby farms, where they give their \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/\" target=\"_blank\">spent grains to farmers\u003c/a>, who feed it to their animals. The farmers may then provide the brewery’s restaurant with produce or meat in return.\u003c/p>\n\u003cp>“It’s that kind of thinking that inspires us. But in the ecosystem of breweries, there are now a really concentrated number of them opening up in urban areas,” said Kurzrock. “If you’re a farmer, why would you come into the city, when you have breweries five miles from your property?”\u003c/p>\n\u003cp>If the funding campaign succeeds -- it ends December 10 -- the team wants to improve the packaging as well as the recipe as the bars are currently a bit too crumbly. Automating the system would also speed up the production process considerably, allowing them to make more bars at a time.\u003c/p>\n\u003cp>Most of the ingredients in the bars are organic and Kurzrock pointed out that the grain itself is made up of both protein and dietary fiber. “This is a really big opportunity to have a sustainable plant-based source of nutrition,” though Kurzrock pointed out the taste is the most important thing to determine whether they will win over consumers or not.\u003c/p>\n\u003cp>I was able to taste the current recipe and could see why they want to improve the crumbliness factor. (It should be noted that despite the company’s “Eat Beer” slogan, there is no actual alcohol in the bars). While at first they tasted a bit dry, I found them to be comparable to other snack bars on the market. The Honey Almond IPA bar had strong cinnamon notes, while the Chocolate Coffee Stout Bar could be a excellent afternoon pick-me-up.\u003c/p>\n\u003cp>Although the company hopes to offer other products in addition to snack bars down the road, Kurzrock said the campaign is also just as much about raising broader awareness about their brand.\u003c/p>\n\u003cfigure id=\"attachment_104079\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat.png\">\u003cimg class=\"size-medium wp-image-104079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png\" alt=\"The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat.png 1111w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the company’s motto of “Brew Good, Bake Good, Do Good,” Kurzrock said they’d like to be able to contribute in more meaningful ways in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re doing good in the form of taking some waste and turning it into a healthy sustainable food,\" he said. \"But as we grow, we’d like to be a player in our community, working with urban farmers, and having more of a social mission beyond our core mission of reimagining beer waste as a resource.”\u003c/p>\n\n","blocks":[],"excerpt":"ReGrained takes spent grain from the beer brewing process and turns it into food. They're now trying to raise funds on Barnraiser to take their company to the next level.","status":"publish","parent":0,"modified":1546993603,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1049},"headData":{"title":"San Francisco's ReGrained Upcycles Beer Grains into Granola Bars | KQED","description":"ReGrained takes spent grain from the beer brewing process and turns it into food. They're now trying to raise funds on Barnraiser to take their company to the next level.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Francisco's ReGrained Upcycles Beer Grains into Granola Bars","datePublished":"2015-11-30T20:47:47.000Z","dateModified":"2019-01-09T00:26:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104073 http://ww2.kqed.org/bayareabites/?p=104073","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/30/san-franciscos-regrained-upcycles-beer-grains-into-granola-bars/","disqusTitle":"San Francisco's ReGrained Upcycles Beer Grains into Granola Bars","path":"/bayareabites/104073/san-franciscos-regrained-upcycles-beer-grains-into-granola-bars","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A San Francisco-based company that makes granola bars out of grains leftover from the beer-making process has launched \u003ca href=\"https://www.barnraiser.us/projects/eat-beer-help-regrained-grow\" target=\"_blank\">a crowdfunding campaign\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/\" target=\"_blank\">Barnraiser\u003c/a>. This platform provides the opportunity for sustainable food businesses to raise money to help them grow to the next level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regrained.com\" target=\"_blank\">ReGrained\u003c/a>, which has been selling its snack bars at outlets like \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and at the \u003ca href=\"http://www.treasureislandflea.com\" target=\"_blank\">Treasure Island Flea\u003c/a>, is hoping to enhance the product's recipe, improve packaging and increase production volume with this next round of funding.\u003c/p>\n\u003cp>“We have all these things we want to do to our product before we put the pedal to the medal and get regional distribution,” said Dan Kurzrock, ReGrained’s “executive grain officer,” as well as cofounder of the company with his business partner Jordan Schwartz.\u003c/p>\n\u003cp>Kurzrock and Schwartz, who both hail from the Peninsula, have known each other since childhood and attended UCLA together. By then, Schwartz had developed an avid interested in all things food-related, and Kurzrock had become a serious homebrewer, brewing five gallons of beer about every other week.\u003c/p>\n\u003cp>Like any homebrewer learns, that kind of habit produces an enormous amount of waste. Kurzrock was generating 15 to 20 pounds of spent grains with every five gallons of beer he made.\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>Coming from a household where food was never wasted, he was suddenly faced with a big problem: what to do with such large quantities of spent grains.\u003c/p>\n\u003cfigure id=\"attachment_104077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling.png\">\u003cimg class=\"size-medium wp-image-104077\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling-800x448.png\" alt=\"Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-800x448.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling.png 1016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was living in a fraternity house where I didn’t have a yard or compost service,” he said. “It smelled great, so I tried it, and it tasted kind of like oatmeal,” which led him to wonder if there was anything edible that could be made from it.\u003c/p>\n\u003cp>In online forums for homebrewers, he learned that it was commonly used to bake bread.\u003c/p>\n\u003cp>“I had never made bread before, but I started by making 20 loaves to see if I could sell it to people to buy the next round of ingredients for my next batch of homebrew. People were interested without even trying it. They loved that it came from the beer-making process and the story of it, which got me thinking about the bigger opportunity here,” said Kurzrock.\u003c/p>\n\u003cp>Ever the entrepreneur, Kurzrock realized that bread has a short shelf-life. He wondered what other products could be created with the spent grains, and that’s when he came up with the idea to make snack bars.\u003c/p>\n\u003cp>Since they first launched in 2012, they have produced two types of bars: honey almond IPA and chocolate coffee stout. Eventually, they’d like to branch out to produce other foods as well.\u003c/p>\n\u003cp>While the company has partnerships with three San Francisco breweries – \u003ca href=\"http://magnoliapub.com\" target=\"_blank\">Magnolia Gastropub & Brewery\u003c/a>, \u003ca href=\"http://21st-amendment.com\" target=\"_blank\">21\u003csup>st\u003c/sup> Amendment\u003c/a> and \u003ca href=\"https://www.triplevoodoo.com/\" target=\"_blank\">Triple VooDoo Brewery\u003c/a> – Kurzrock emphasized that the amount of grains they are using for their products is still a drop in the proverbial food-grade container.\u003c/p>\n\u003cfigure id=\"attachment_104078\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking.png\">\u003cimg class=\"size-medium wp-image-104078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking-800x450.png\" alt=\"The founders busy at work making bars.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-800x450.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-400x225.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-960x540.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking.png 1013w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The founders busy at work making bars. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We make a very insignificant dent,” he said. “We take a quarter of a brewery’s waste from one day of production every two weeks or so. They work with us because they like what we’re doing and want to see us grow, but it doesn’t mean we’re diverting all of the grain.”\u003c/p>\n\u003cp>Many breweries that are in more rural areas have relationships with nearby farms, where they give their \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/\" target=\"_blank\">spent grains to farmers\u003c/a>, who feed it to their animals. The farmers may then provide the brewery’s restaurant with produce or meat in return.\u003c/p>\n\u003cp>“It’s that kind of thinking that inspires us. But in the ecosystem of breweries, there are now a really concentrated number of them opening up in urban areas,” said Kurzrock. “If you’re a farmer, why would you come into the city, when you have breweries five miles from your property?”\u003c/p>\n\u003cp>If the funding campaign succeeds -- it ends December 10 -- the team wants to improve the packaging as well as the recipe as the bars are currently a bit too crumbly. Automating the system would also speed up the production process considerably, allowing them to make more bars at a time.\u003c/p>\n\u003cp>Most of the ingredients in the bars are organic and Kurzrock pointed out that the grain itself is made up of both protein and dietary fiber. “This is a really big opportunity to have a sustainable plant-based source of nutrition,” though Kurzrock pointed out the taste is the most important thing to determine whether they will win over consumers or not.\u003c/p>\n\u003cp>I was able to taste the current recipe and could see why they want to improve the crumbliness factor. (It should be noted that despite the company’s “Eat Beer” slogan, there is no actual alcohol in the bars). While at first they tasted a bit dry, I found them to be comparable to other snack bars on the market. The Honey Almond IPA bar had strong cinnamon notes, while the Chocolate Coffee Stout Bar could be a excellent afternoon pick-me-up.\u003c/p>\n\u003cp>Although the company hopes to offer other products in addition to snack bars down the road, Kurzrock said the campaign is also just as much about raising broader awareness about their brand.\u003c/p>\n\u003cfigure id=\"attachment_104079\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat.png\">\u003cimg class=\"size-medium wp-image-104079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png\" alt=\"The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat.png 1111w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the company’s motto of “Brew Good, Bake Good, Do Good,” Kurzrock said they’d like to be able to contribute in more meaningful ways in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re doing good in the form of taking some waste and turning it into a healthy sustainable food,\" he said. \"But as we grow, we’d like to be a player in our community, working with urban farmers, and having more of a social mission beyond our core mission of reimagining beer waste as a resource.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104073/san-franciscos-regrained-upcycles-beer-grains-into-granola-bars","authors":["5567"],"categories":["bayareabites_109","bayareabites_301","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_14453","bayareabites_14753","bayareabites_836","bayareabites_14775","bayareabites_3707","bayareabites_14745","bayareabites_14742"],"featImg":"bayareabites_104076","label":"bayareabites"},"bayareabites_93934":{"type":"posts","id":"bayareabites_93934","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93934","score":null,"sort":[1426379982000]},"guestAuthors":[],"slug":"the-family-peach-farm-that-became-a-symbol-of-the-food-revolution","title":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution","publishDate":1426379982,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93935\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\">\u003cimg class=\"size-full wp-image-93935\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\" alt='Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR ' width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener noreferrer\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.\u003c/p>\n\u003cp>Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.\u003c/p>\n\u003cp>Mas Masumoto, now 61, grew up on that farm, which lies just southeast of Fresno. His parents bought it after their release from internment camps where the U.S. government imprisoned Japanese-Americans during World War II.\u003c/p>\n\u003cp>At that time, a substantial Japanese-American community lived here. But the community dwindled as Mas's generation went off to college. The Central Valley, with its dusty landscape of vineyards and orchards, has long been considered a cultural backwater that ambitious people hope to leave.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mas Masumoto left, too --- he studied sociology at the University of California, Berkeley, and traveled in Japan — but he was one of the few who returned to the family farm. He met his wife, Marcy, and they had two children. Their daughter, Nikiko, is the oldest.\u003c/p>\n\u003cp>In 1987, this farm reached a turning point: Big peach buyers no longer wanted its peaches — a variety called Suncrest.\u003c/p>\n\u003cp>\"It was an old heirloom variety that didn't have the right cosmetics for the marketplace,\" Masumoto recalls. \"It didn't get lipstick-red when it was ripe. It didn't have the shelf life that the market was demanding. So it had become blacklisted. We had 2,000 20-pound boxes of it in cold storage with no buyers.\"\u003c/p>\n\u003cp>They were losing thousands of dollars on those peaches. So Masumoto did two things. He scheduled a bulldozer to tear out those obsolete trees, and he sat down at his typewriter.\u003c/p>\n\u003cfigure id=\"attachment_93936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\">\u003cimg class=\"size-full wp-image-93936\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\" alt=\"Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-320x214.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He wrote an \u003ca href=\"http://articles.latimes.com/1987-08-16/opinion/op-1656_1_sun-crest-peach\">essay\u003c/a> called \"Epitaph for a Peach,\" a sad hymn of praise for the kind of peach that \"tasted great, like a peach is supposed to.\" He described how the nectar of this peach \"exploded in your mouth and tickled you with the message, 'aaah, \u003cem>this \u003c/em>is a peach!' \"\u003c/p>\n\u003cp>\"It hurts,\" he wrote, to see \"flavor lost along with meaning.\"\u003c/p>\n\u003cp>He mailed the essay to the \u003cem>Los Angeles Times\u003c/em>, which published it. Then letters started to arrive at the Masumoto farm. \"Keep this peach!\" the letters told him. \"It's worth it!\"\u003c/p>\n\u003cp>He showed them to his wife, Marcy. \"I said, 'What's more important, $20,000 or 20 letters?' \" he says. \"She looked at me and rolled her eyes.\"\u003c/p>\n\u003cp>\"I'm thinking, Marcy, keep the day job!\" Marcy Masumoto says, laughing.\u003c/p>\n\u003cp>This is an important, practical, part of the story. Marcy's jobs — at a hospital in Fresno, and then at Fresno State University — gave Mas the courage to take risks with the farm. For instance, on that day when the man showed up to uproot the Suncrest peach trees.\u003c/p>\n\u003cp>\"He's the classic image of a guy who drives a bulldozer, cigar out of his mouth, and he says, 'OK, where's your field to yank out?' \" Masumoto recalls. \"And I said, 'You know, I think I might keep it.' And he barks at me, 'Well, it's going to cost you extra for me to come out later. You sure?' And I said, 'Yeah, I think I'll keep this.' And that was the turning point.\"\u003c/p>\n\u003cp>It was a turning point, both practically and philosophically. It put Masumoto in touch with what he calls \"the food world\" — a world of people who really cared about flavor and how their food was grown.\u003c/p>\n\u003cp>\"That food world was just starting to explode through the 1980s and, of course, the 1990s, and that's exactly where this peach variety fit, in this new world of food,\" Masumoto says.\u003c/p>\n\u003cp>He started farming organically. He got in touch with farmers markets in places like San Francisco and Berkeley — places that are far away, in every sense, from the big farm operations of the Central Valley. Through those contacts, he met the chef and food activist Alice Waters.\u003c/p>\n\u003cp>\"He was so eloquent, and I knew that I needed to taste his peaches,\" says Waters.\u003c/p>\n\u003cp>Waters started serving those peaches at her landmark restaurant, Chez Panisse, in Berkeley, and she sang the praises of the farmer who saved his heirloom orchard. \"I have always wanted to support the people who are taking care of the land, and it's that personal story that connects the food to the people who come and eat here,\" she says.\u003c/p>\n\u003cp>The story spread. In 1996, Masumoto published a book-length meditation on farming, also called \u003ca href=\"http://www.amazon.com/Epitaph-Peach-Four-Seasons-Family/dp/0062510258\">Epitaph for a Peach\u003c/a>.\u003c/p>\n\u003cp>The farm became a landmark in the local-food movement. People sought out his fruit, and the farm thrived.\u003c/p>\n\u003cp>This may sound like the end of the story, but it's not, because a new generation is about to take on this legacy.\u003c/p>\n\u003cp>Mas Masumoto's daughter, Nikiko, never thought this farm was anything special. For her, it was just part of growing up in the Central Valley, a place that she expected to see, pretty quickly, in her rear-view mirror. \"It's very common in rural schools that 'success' is defined as going away and not coming back,\" she says.\u003c/p>\n\u003cp>So off she went to the University of California, Berkeley. She loved it. \"I was off in my land of gender and women's studies, feminist theory, really wild and political ideas, and I decided to take an environmental studies class,\" she recalls.\u003c/p>\n\u003cp>One day, in that class, a visiting speaker laid out the environmental impact of food production, how farming defeated nature with plows and pesticides. And it dawned on her that her parents, planting cover crops and wildflowers in their organic orchard, were actually doing something important.\u003c/p>\n\u003cp>That thought was followed by another one: The most radical thing that she could possibly do would be to go home.\u003c/p>\n\u003cp>\"My sealing of the deal was, on my 21st birthday, I gave myself the gift of a peach tattoo,\" she says. \"And I think that's when my parents realized — oh, she's serious about coming back to the farm!\"\u003c/p>\n\u003cp>It did not go entirely smoothly, though. The work was hard, and working with family was even harder. Nikiko took a break and went to grad school.\u003c/p>\n\u003cfigure id=\"attachment_93937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\">\u003cimg class=\"size-full wp-image-93937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\" alt=\"Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But then she was drawn back, for a second time, by something more personal.\u003c/p>\n\u003cp>Her father's father, who'd come here from the internment camp to buy this land, was dying.\u003c/p>\n\u003cp>\"I flew home from Texas, and my plane landed early,\" she says, with a catch in her throat. \"My mom picked me up, and I went home to our house, which is now my house, and he passed away in our living room, in the farm house.\"\u003c/p>\n\u003cp>Nikiko Masumoto thought about her grandfather's choice, in difficult circumstances, to settle here. \"I mean, that strength, and his power to claim this place in America, in a country that had just very clearly told him and all of us that we don't belong. For him to stake a place here, it's almost a legacy that I can't turn away from. I \u003cem>have\u003c/em> to be here.\"\u003c/p>\n\u003cp>Nikiko Masumoto moved into the old farmhouse where her grandparents had lived. That was four years ago.\u003c/p>\n\u003cp>She's a singular figure among farmers in the Central Valley: young, female and Japanese-American. But, she says, she's come back to the farm \"for good.\" Gradually, she'll take over the farm. The process of learning how to work with this land, and these trees, is only just beginning.\u003c/p>\n\u003cp>And those Suncrest peach trees? Some of them still remain. They're old and gnarled and weather-beaten, but Mas Masumoto finds them beautiful. \"In one sense, they saved the farm,\" he says. \"But they really saved the soul of the farm.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Heirloom peach trees, and an essay about them, turned one California farm into a landmark of local food. It's now the scene of another unconventional choice: a daughter's return to take the helm.","status":"publish","parent":0,"modified":1580362908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1489},"headData":{"title":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution | KQED","description":"Heirloom peach trees, and an essay about them, turned one California farm into a landmark of local food. It's now the scene of another unconventional choice: a daughter's return to take the helm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution","datePublished":"2015-03-15T00:39:42.000Z","dateModified":"2020-01-30T05:41:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93934 http://blogs.kqed.org/bayareabites/?p=93934","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/14/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution/","disqusTitle":"Masumoto Farm: The Family Peach Farm That Became A Symbol Of The Food Revolution","nprByline":"Dan Charles","nprStoryId":"390148229","nprApiLink":"http://api.npr.org/query?id=390148229&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution?ft=nprml&f=390148229","nprRetrievedStory":"1","nprPubDate":"Sat, 14 Mar 2015 17:20:00 -0400","nprStoryDate":"Sat, 14 Mar 2015 07:35:00 -0400","nprLastModifiedDate":"Sat, 14 Mar 2015 10:46:39 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/03/20150314_wesat_the_family_peach_farm_that_became_a_symbol_of_the_food_revolution.mp3?orgId=1&topicId=1053&e=390148229&d=433&ft=nprml&f=390148229","nprAudioM3u":"http://api.npr.org/m3u/1392956037-7ea60b.m3u?orgId=1&topicId=1053&e=390148229&d=433&ft=nprml&f=390148229","audioTrackLength":433,"path":"/bayareabites/93934/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/03/20150314_wesat_the_family_peach_farm_that_became_a_symbol_of_the_food_revolution.mp3","audioDuration":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93935\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\">\u003cimg class=\"size-full wp-image-93935\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg\" alt='Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR ' width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-1-5f80b1004aebd4c7c18d79bc371d9e43ea25374a-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mas Masumoto grew up on his family farm in southeast of Fresno, Calif. His 1987 essay \"Epitaph for A Peach,\" in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\" rel=\"noopener noreferrer\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/14/390148229/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>In the heart of California's Central Valley, a vast expanse of orchards, vineyards, and vegetable fields, lies a small collection of aging peach trees. Farmer Mas Masumoto's decision to preserve those trees, and then to write about it, became a symbol of resistance to machine-driven food production.\u003c/p>\n\u003cp>Yet the Masumoto farm's story isn't just one of saving peaches. It's become a father-daughter saga of claiming, abandoning, and then re-claiming a piece of America's agricultural heritage.\u003c/p>\n\u003cp>Mas Masumoto, now 61, grew up on that farm, which lies just southeast of Fresno. His parents bought it after their release from internment camps where the U.S. government imprisoned Japanese-Americans during World War II.\u003c/p>\n\u003cp>At that time, a substantial Japanese-American community lived here. But the community dwindled as Mas's generation went off to college. The Central Valley, with its dusty landscape of vineyards and orchards, has long been considered a cultural backwater that ambitious people hope to leave.\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>Mas Masumoto left, too --- he studied sociology at the University of California, Berkeley, and traveled in Japan — but he was one of the few who returned to the family farm. He met his wife, Marcy, and they had two children. Their daughter, Nikiko, is the oldest.\u003c/p>\n\u003cp>In 1987, this farm reached a turning point: Big peach buyers no longer wanted its peaches — a variety called Suncrest.\u003c/p>\n\u003cp>\"It was an old heirloom variety that didn't have the right cosmetics for the marketplace,\" Masumoto recalls. \"It didn't get lipstick-red when it was ripe. It didn't have the shelf life that the market was demanding. So it had become blacklisted. We had 2,000 20-pound boxes of it in cold storage with no buyers.\"\u003c/p>\n\u003cp>They were losing thousands of dollars on those peaches. So Masumoto did two things. He scheduled a bulldozer to tear out those obsolete trees, and he sat down at his typewriter.\u003c/p>\n\u003cfigure id=\"attachment_93936\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\">\u003cimg class=\"size-full wp-image-93936\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg\" alt=\"Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-3_enl-def64406a1febda5b619f20ef298a8dd329cfc88-e1426379711460-320x214.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nikiko Masumoto, her father, Mas, and her mother, Marcy, inspect one of the old Suncrest peach trees that Mas almost destroyed in 1987. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He wrote an \u003ca href=\"http://articles.latimes.com/1987-08-16/opinion/op-1656_1_sun-crest-peach\">essay\u003c/a> called \"Epitaph for a Peach,\" a sad hymn of praise for the kind of peach that \"tasted great, like a peach is supposed to.\" He described how the nectar of this peach \"exploded in your mouth and tickled you with the message, 'aaah, \u003cem>this \u003c/em>is a peach!' \"\u003c/p>\n\u003cp>\"It hurts,\" he wrote, to see \"flavor lost along with meaning.\"\u003c/p>\n\u003cp>He mailed the essay to the \u003cem>Los Angeles Times\u003c/em>, which published it. Then letters started to arrive at the Masumoto farm. \"Keep this peach!\" the letters told him. \"It's worth it!\"\u003c/p>\n\u003cp>He showed them to his wife, Marcy. \"I said, 'What's more important, $20,000 or 20 letters?' \" he says. \"She looked at me and rolled her eyes.\"\u003c/p>\n\u003cp>\"I'm thinking, Marcy, keep the day job!\" Marcy Masumoto says, laughing.\u003c/p>\n\u003cp>This is an important, practical, part of the story. Marcy's jobs — at a hospital in Fresno, and then at Fresno State University — gave Mas the courage to take risks with the farm. For instance, on that day when the man showed up to uproot the Suncrest peach trees.\u003c/p>\n\u003cp>\"He's the classic image of a guy who drives a bulldozer, cigar out of his mouth, and he says, 'OK, where's your field to yank out?' \" Masumoto recalls. \"And I said, 'You know, I think I might keep it.' And he barks at me, 'Well, it's going to cost you extra for me to come out later. You sure?' And I said, 'Yeah, I think I'll keep this.' And that was the turning point.\"\u003c/p>\n\u003cp>It was a turning point, both practically and philosophically. It put Masumoto in touch with what he calls \"the food world\" — a world of people who really cared about flavor and how their food was grown.\u003c/p>\n\u003cp>\"That food world was just starting to explode through the 1980s and, of course, the 1990s, and that's exactly where this peach variety fit, in this new world of food,\" Masumoto says.\u003c/p>\n\u003cp>He started farming organically. He got in touch with farmers markets in places like San Francisco and Berkeley — places that are far away, in every sense, from the big farm operations of the Central Valley. Through those contacts, he met the chef and food activist Alice Waters.\u003c/p>\n\u003cp>\"He was so eloquent, and I knew that I needed to taste his peaches,\" says Waters.\u003c/p>\n\u003cp>Waters started serving those peaches at her landmark restaurant, Chez Panisse, in Berkeley, and she sang the praises of the farmer who saved his heirloom orchard. \"I have always wanted to support the people who are taking care of the land, and it's that personal story that connects the food to the people who come and eat here,\" she says.\u003c/p>\n\u003cp>The story spread. In 1996, Masumoto published a book-length meditation on farming, also called \u003ca href=\"http://www.amazon.com/Epitaph-Peach-Four-Seasons-Family/dp/0062510258\">Epitaph for a Peach\u003c/a>.\u003c/p>\n\u003cp>The farm became a landmark in the local-food movement. People sought out his fruit, and the farm thrived.\u003c/p>\n\u003cp>This may sound like the end of the story, but it's not, because a new generation is about to take on this legacy.\u003c/p>\n\u003cp>Mas Masumoto's daughter, Nikiko, never thought this farm was anything special. For her, it was just part of growing up in the Central Valley, a place that she expected to see, pretty quickly, in her rear-view mirror. \"It's very common in rural schools that 'success' is defined as going away and not coming back,\" she says.\u003c/p>\n\u003cp>So off she went to the University of California, Berkeley. She loved it. \"I was off in my land of gender and women's studies, feminist theory, really wild and political ideas, and I decided to take an environmental studies class,\" she recalls.\u003c/p>\n\u003cp>One day, in that class, a visiting speaker laid out the environmental impact of food production, how farming defeated nature with plows and pesticides. And it dawned on her that her parents, planting cover crops and wildflowers in their organic orchard, were actually doing something important.\u003c/p>\n\u003cp>That thought was followed by another one: The most radical thing that she could possibly do would be to go home.\u003c/p>\n\u003cp>\"My sealing of the deal was, on my 21st birthday, I gave myself the gift of a peach tattoo,\" she says. \"And I think that's when my parents realized — oh, she's serious about coming back to the farm!\"\u003c/p>\n\u003cp>It did not go entirely smoothly, though. The work was hard, and working with family was even harder. Nikiko took a break and went to grad school.\u003c/p>\n\u003cfigure id=\"attachment_93937\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\">\u003cimg class=\"size-full wp-image-93937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg\" alt=\"Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peach-2_enl-c360172fb0126b511dc95d7c474fd00f0d96749f-e1426379840855-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some grape vines on the Masumoto farm are almost a hundred years old. Mas Masumoto's father purchased the farm after World War II, but he says it's possible that his grandparents, who were itinerant immigrant farmworkers, worked on this farm and pruned those vines. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But then she was drawn back, for a second time, by something more personal.\u003c/p>\n\u003cp>Her father's father, who'd come here from the internment camp to buy this land, was dying.\u003c/p>\n\u003cp>\"I flew home from Texas, and my plane landed early,\" she says, with a catch in her throat. \"My mom picked me up, and I went home to our house, which is now my house, and he passed away in our living room, in the farm house.\"\u003c/p>\n\u003cp>Nikiko Masumoto thought about her grandfather's choice, in difficult circumstances, to settle here. \"I mean, that strength, and his power to claim this place in America, in a country that had just very clearly told him and all of us that we don't belong. For him to stake a place here, it's almost a legacy that I can't turn away from. I \u003cem>have\u003c/em> to be here.\"\u003c/p>\n\u003cp>Nikiko Masumoto moved into the old farmhouse where her grandparents had lived. That was four years ago.\u003c/p>\n\u003cp>She's a singular figure among farmers in the Central Valley: young, female and Japanese-American. But, she says, she's come back to the farm \"for good.\" Gradually, she'll take over the farm. The process of learning how to work with this land, and these trees, is only just beginning.\u003c/p>\n\u003cp>And those Suncrest peach trees? Some of them still remain. They're old and gnarled and weather-beaten, but Mas Masumoto finds them beautiful. \"In one sense, they saved the farm,\" he says. \"But they really saved the soul of the farm.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93934/the-family-peach-farm-that-became-a-symbol-of-the-food-revolution","authors":["byline_bayareabites_93934"],"categories":["bayareabites_1874","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_129","bayareabites_836","bayareabites_8932","bayareabites_16272","bayareabites_2267","bayareabites_14742"],"featImg":"bayareabites_93935","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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