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She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_78804":{"type":"posts","id":"bayareabites_78804","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78804","score":null,"sort":[1393967177000]},"guestAuthors":[],"slug":"munchery-expand-20-million","title":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand","publishDate":1393967177,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n","blocks":[],"excerpt":"Chef-prepared meals delivered to your door? Munchery is hoping to expand its service with new funding and new chefs.","status":"publish","parent":0,"modified":1394202829,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1253},"headData":{"title":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand | KQED","description":"Chef-prepared meals delivered to your door? Munchery is hoping to expand its service with new funding and new chefs.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78804 http://blogs.kqed.org/bayareabites/?p=78804","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/04/munchery-expand-20-million/","disqusTitle":"What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand","path":"/bayareabites/78804/munchery-expand-20-million","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\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>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\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>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78804/munchery-expand-20-million","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_4084","bayareabites_1875","bayareabites_90","bayareabites_181"],"tags":["bayareabites_8529","bayareabites_2258","bayareabites_8684","bayareabites_8693","bayareabites_13126","bayareabites_13138"],"featImg":"bayareabites_78811","label":"bayareabites"},"bayareabites_78795":{"type":"posts","id":"bayareabites_78795","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78795","score":null,"sort":[1393952304000]},"guestAuthors":[],"slug":"our-supercomputer-overlord-is-now-running-a-food-truck","title":"Our Supercomputer Overlord is Now Running a Food Truck","publishDate":1393952304,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78796\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\" alt=\"Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\" width=\"1024\" height=\"575\" class=\"size-full wp-image-78796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285326611/our-supercomputer-overlord-is-now-running-a-food-truck\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>These days, there's a lot of pressure on chefs to think up the most fantastical, cutting-edge dishes. We live in an age of cronuts, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/19/213505018/sandwich-monday-pb-j-fries\">PB&J fries\u003c/a> and pecan pie \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249757596/sandwich-monday-pecan-pie-pringles\">potato chips\u003c/a>.\u003c/p>\n\u003cp>Yet even the greatest of culinary masterminds are merely human, at the end of the day. And strokes of genius can be few and far between.\u003c/p>\n\u003cfigure id=\"attachment_78797\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\" alt=\"At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\" width=\"1024\" height=\"768\" class=\"size-full wp-image-78797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's where IBM's supercomputer, Watson, comes in. Watson, you might remember, crushed it on\u003cem> Jeopardy!\u003c/em> \u003ca href=\"http://www.npr.org/2011/02/20/133916058/the-dark-side-of-watson\">back in February 2011\u003c/a>. Since then, researchers at IBM have teamed up with the Institute of Culinary Education in New York. They've re-programmed Watson to serve as a sort of sous-chef that can spit out novel ingredient combinations and recipes on command.\u003c/p>\n\u003cp>The IBM researchers call it \"creative computing.\" Chefs can specify a key ingredient and a cuisine, and IBM's computer program will come up with millions of ideas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So far, the \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/tech.html?cmp=usbrb&cm=s&csr=cognitive_cooking_site&cr=home&ct=usbrb301\">program\u003c/a> has generated dishes like Swiss-Thai asparagus quiche and Austrian chocolate burrito. IBM served both out of a food truck that it debuted at a Las Vegas tech conference last week. They may sound like strange flavor combinations, but human taste testers have deemed them delicious. The truck's next stop is Austin, where it will be serving up more of these unorthodox dishes at the South By Southwest music festival.\u003c/p>\n\u003cp>\"The goal is to help chefs figure out combinations they would not have thought about,\" says \u003ca href=\"http://researcher.ibm.com/researcher/view.php?person=us-pinel\">Florian Pinel\u003c/a>, one of the IBM researchers behind the technology.\u003c/p>\n\u003cp>Chefs usually think about pairs of ingredients when pondering new tastes and combinations, Pinel tells The Salt. Occasionally, they'll think about three flavors that might work well together.\u003c/p>\n\u003cp>By contrast, \"the computer can go through trillions and quadrillions of possibilities,\" Pinel says.\u003c/p>\n\u003cp>The chef starts by suggesting a main ingredient — say, lobster. The program then goes through its huge database of recipes and ingredient profiles, looking for other ingredients known to pair well with it in different global cuisines. The program evaluates the chemistry of the food and models human perception to try to predict which ingredient pairings will prove tasty and surprising. (One dish it came up with: a Cuban-style lobster bouillabaisse with squash.) This video explains how it all works in more detail:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=mr-1JAnairs]\u003c/p>\n\u003cp>The current prototype, which the chefs at ICE are testing out, produces a simple list of ingredients and a suggestion about how to cook them. For example, it might suggest making a pie filled with pork tenderloin, apples, garlic and allspice. This sort of system works well for chefs, who can figure out how to proceed from there, Pinel says.\u003c/p>\n\u003cp>And IBM is also working on an app for the general public, which will provide more detailed recipes for culinary novices, Pinel says.\u003c/p>\n\u003cp>For chefs, the program is a great way to generate new, unexpected dishes, says \u003ca href=\"http://jamesbriscione.com/wordpress/\">James Briscione\u003c/a>, the director of culinary development at ICE and one of the chefs working on IBM's food truck.\u003c/p>\n\u003cp>\"It has driven up some flavor pairings that we would not have thought of,\" he tells The Salt. \"But we haven't come across an instance yet where something didn't taste good.\"\u003c/p>\n\u003cp>Take the pork belly moussaka that Watson's program thought up. \"The ingredient list sounds horrendous,\" Briscione says. It involved cottage cheese, red bell peppers, dill, pork belly and cheddar cheese.\u003c/p>\n\u003cp>\"I said, 'No freaking way! This sounds horrible,' \" Briscione says. But in the end, the moussaka turned out quite mouthwatering. \"Everyone who tasted it had to say, 'Wow.' \"\u003c/p>\n\u003cp>Still, computers won't be replacing chefs any time soon. Briscione says that while computers are great at coming up with flavor combinations, they still have trouble with things like balance and texture.\u003c/p>\n\u003cp>\"You can end up with a list of ingredients, and none of them has an element of crispiness,\" he says. That's where chefs have to use their expertise. And it's where human creativity comes into play.\u003c/p>\n\u003cp>\"Two different chefs can get the same list of ingredients and come up with completely different dishes,\" Briscione says.\u003c/p>\n\u003cp>Curious foodies can taste IBM's offerings at \u003ca href=\"http://sxsw.com/interactive\">SXSW Interactive\u003c/a> from Friday, March 7, through Tuesday, March 11. You can also \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/\">vote online\u003c/a> for the types of dishes you'd like the food truck to serve.\u003c/p>\n\u003cp>Can't make it to Austin? You may be out of luck: IBM has no firm plans for the food truck's next stop. But if you're itching to try one of Watson's creations, you could give one of \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/food.html\">these computer-generated recipes\u003c/a>, with instructions from ICE chefs, a whirl. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"IBM's Watson, known for crushing the human competition on\u003cem> Jeopardy!\u003c/em>, is now a sous-chef. It's spitting out novel ingredient combos for human chefs to cook, and hitting the road with sample dishes.","status":"publish","parent":0,"modified":1393964214,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":848},"headData":{"title":"Our Supercomputer Overlord is Now Running a Food Truck | KQED","description":"IBM's Watson, known for crushing the human competition on Jeopardy!, is now a sous-chef. It's spitting out novel ingredient combos for human chefs to cook, and hitting the road with sample dishes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78795 http://blogs.kqed.org/bayareabites/?p=78795","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/04/our-supercomputer-overlord-is-now-running-a-food-truck/","disqusTitle":"Our Supercomputer Overlord is Now Running a Food Truck","nprByline":"Maanvi Singh","nprStoryId":"285326611","nprApiLink":"http://api.npr.org/query?id=285326611&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/03/285326611/our-supercomputer-overlord-is-now-running-a-food-truck?ft=3&f=285326611","nprRetrievedStory":"1","nprPubDate":"Tue, 04 Mar 2014 11:22:00 -0500","nprStoryDate":"Tue, 04 Mar 2014 11:19:00 -0500","nprLastModifiedDate":"Tue, 04 Mar 2014 11:22:12 -0500","path":"/bayareabites/78795/our-supercomputer-overlord-is-now-running-a-food-truck","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78796\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\" alt=\"Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\" width=\"1024\" height=\"575\" class=\"size-full wp-image-78796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285326611/our-supercomputer-overlord-is-now-running-a-food-truck\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>These days, there's a lot of pressure on chefs to think up the most fantastical, cutting-edge dishes. We live in an age of cronuts, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/19/213505018/sandwich-monday-pb-j-fries\">PB&J fries\u003c/a> and pecan pie \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249757596/sandwich-monday-pecan-pie-pringles\">potato chips\u003c/a>.\u003c/p>\n\u003cp>Yet even the greatest of culinary masterminds are merely human, at the end of the day. And strokes of genius can be few and far between.\u003c/p>\n\u003cfigure id=\"attachment_78797\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\" alt=\"At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\" width=\"1024\" height=\"768\" class=\"size-full wp-image-78797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's where IBM's supercomputer, Watson, comes in. Watson, you might remember, crushed it on\u003cem> Jeopardy!\u003c/em> \u003ca href=\"http://www.npr.org/2011/02/20/133916058/the-dark-side-of-watson\">back in February 2011\u003c/a>. Since then, researchers at IBM have teamed up with the Institute of Culinary Education in New York. They've re-programmed Watson to serve as a sort of sous-chef that can spit out novel ingredient combinations and recipes on command.\u003c/p>\n\u003cp>The IBM researchers call it \"creative computing.\" Chefs can specify a key ingredient and a cuisine, and IBM's computer program will come up with millions of ideas.\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>So far, the \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/tech.html?cmp=usbrb&cm=s&csr=cognitive_cooking_site&cr=home&ct=usbrb301\">program\u003c/a> has generated dishes like Swiss-Thai asparagus quiche and Austrian chocolate burrito. IBM served both out of a food truck that it debuted at a Las Vegas tech conference last week. They may sound like strange flavor combinations, but human taste testers have deemed them delicious. The truck's next stop is Austin, where it will be serving up more of these unorthodox dishes at the South By Southwest music festival.\u003c/p>\n\u003cp>\"The goal is to help chefs figure out combinations they would not have thought about,\" says \u003ca href=\"http://researcher.ibm.com/researcher/view.php?person=us-pinel\">Florian Pinel\u003c/a>, one of the IBM researchers behind the technology.\u003c/p>\n\u003cp>Chefs usually think about pairs of ingredients when pondering new tastes and combinations, Pinel tells The Salt. Occasionally, they'll think about three flavors that might work well together.\u003c/p>\n\u003cp>By contrast, \"the computer can go through trillions and quadrillions of possibilities,\" Pinel says.\u003c/p>\n\u003cp>The chef starts by suggesting a main ingredient — say, lobster. The program then goes through its huge database of recipes and ingredient profiles, looking for other ingredients known to pair well with it in different global cuisines. The program evaluates the chemistry of the food and models human perception to try to predict which ingredient pairings will prove tasty and surprising. (One dish it came up with: a Cuban-style lobster bouillabaisse with squash.) This video explains how it all works in more detail:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mr-1JAnairs'\n title='//www.youtube.com/embed/mr-1JAnairs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The current prototype, which the chefs at ICE are testing out, produces a simple list of ingredients and a suggestion about how to cook them. For example, it might suggest making a pie filled with pork tenderloin, apples, garlic and allspice. This sort of system works well for chefs, who can figure out how to proceed from there, Pinel says.\u003c/p>\n\u003cp>And IBM is also working on an app for the general public, which will provide more detailed recipes for culinary novices, Pinel says.\u003c/p>\n\u003cp>For chefs, the program is a great way to generate new, unexpected dishes, says \u003ca href=\"http://jamesbriscione.com/wordpress/\">James Briscione\u003c/a>, the director of culinary development at ICE and one of the chefs working on IBM's food truck.\u003c/p>\n\u003cp>\"It has driven up some flavor pairings that we would not have thought of,\" he tells The Salt. \"But we haven't come across an instance yet where something didn't taste good.\"\u003c/p>\n\u003cp>Take the pork belly moussaka that Watson's program thought up. \"The ingredient list sounds horrendous,\" Briscione says. It involved cottage cheese, red bell peppers, dill, pork belly and cheddar cheese.\u003c/p>\n\u003cp>\"I said, 'No freaking way! This sounds horrible,' \" Briscione says. But in the end, the moussaka turned out quite mouthwatering. \"Everyone who tasted it had to say, 'Wow.' \"\u003c/p>\n\u003cp>Still, computers won't be replacing chefs any time soon. Briscione says that while computers are great at coming up with flavor combinations, they still have trouble with things like balance and texture.\u003c/p>\n\u003cp>\"You can end up with a list of ingredients, and none of them has an element of crispiness,\" he says. That's where chefs have to use their expertise. And it's where human creativity comes into play.\u003c/p>\n\u003cp>\"Two different chefs can get the same list of ingredients and come up with completely different dishes,\" Briscione says.\u003c/p>\n\u003cp>Curious foodies can taste IBM's offerings at \u003ca href=\"http://sxsw.com/interactive\">SXSW Interactive\u003c/a> from Friday, March 7, through Tuesday, March 11. You can also \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/\">vote online\u003c/a> for the types of dishes you'd like the food truck to serve.\u003c/p>\n\u003cp>Can't make it to Austin? You may be out of luck: IBM has no firm plans for the food truck's next stop. But if you're itching to try one of Watson's creations, you could give one of \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/food.html\">these computer-generated recipes\u003c/a>, with instructions from ICE chefs, a whirl. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78795/our-supercomputer-overlord-is-now-running-a-food-truck","authors":["byline_bayareabites_78795"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_181","bayareabites_316"],"tags":["bayareabites_9230","bayareabites_8693","bayareabites_13123","bayareabites_13124","bayareabites_13125","bayareabites_10921"],"featImg":"bayareabites_78801","label":"bayareabites"},"bayareabites_76678":{"type":"posts","id":"bayareabites_76678","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76678","score":null,"sort":[1389985931000]},"guestAuthors":[],"slug":"new-food-apps","title":"The New Food Apps You Don't Want to Miss","publishDate":1389985931,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76683\" class=\"wp-caption aligncenter\" style=\"max-width: 727px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\" alt=\"People often use their smart phone even while eating now. Photo: Thinkstock\" width=\"727\" height=\"481\" class=\"size-full wp-image-76683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People often use their smart phone even while eating now. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>With just over 140 million smartphones in the U.S., having an app for that is basically a prerequisite to being a cutting-edge company. Even traditional brick-and-mortar businesses are launching all kinds of crazy apps. Last week, \u003ca href=\"http://www.forbes.com/sites/dalebuss/2014/01/07/dominos-creates-1st-fast-food-ordering-app-for-fords-sync/\" target=\"_blank\">Domino's announced a new app\u003c/a> partnering with Ford that will let you order a pizza directly from your car with a few voice commands via the Ford Sync AppLink.\u003c/p>\n\u003cp>And, certainly, nowhere is a hotter spot for tech companies and startups than the Bay Area. Combine that with San Francisco's love of food and all things hipster -- artisan toast anyone? -- and the food apps coming out should be nothing short of mouth-watering.\u003c/p>\n\u003cp>While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" title=\"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century\" target=\"_blank\">the food delivery app space\u003c/a> remains the most crowded, there are plenty of other food apps hitting the market as well. As 2014 gets underway, we're taking a look at some of the food apps that should be big in the new year. Here are a few of the most exciting and best new apps.\u003c/p>\n\u003cfigure id=\"attachment_76679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\" alt=\"FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\" width=\"400\" height=\"340\" class=\"size-full wp-image-76679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieTV\u003c/strong>: A new video app, \u003ca href=\"http://tv.foodie.com/\" target=\"_blank\">FoodieTV\u003c/a> provides five short videos each week about different tastes, cooks or places. The three- to five-minute shows are supposed to be TV-quality -- better than your average YouTube upload. Each week centers around a theme to form an \"episode\" that can be watched in pieces or all together, on your mobile or streamed onto your TV with an AppleTV. The hope is to capture mainstream interest in food and travel that isn't just recipes and insider coverage of the industry. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76680\" class=\"wp-caption aligncenter\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\" alt=\"Make a pact to eat more vegetables with the Pact app. Photo: Pact\" width=\"380\" height=\"750\" class=\"size-full wp-image-76680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a pact to eat more vegetables with the Pact app. Photo: Pact\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pact\u003c/strong>: Originally launched a GymPact a year ago, the app has relaunched this year as \u003ca href=\"http://www.gym-pact.com/\" target=\"_blank\">Pact\u003c/a> with new dieting features. Make a \"pact\" to eat more vegetables, log your meals in a diary or exercise. You then choose a penalty to pay if you don't fulfill your pact. For example, $5/day could be automatically deducted from your Paypal account if you fail to eat your vegetables. But, if you do meet your goals, then you can earn back money in rewards paid out of the pool of money from people who have not. While cheating is possible, posts and check-ins are required to meet your requirements. The eating more vegetables goal -- which has its own group -- requires uploading a picture of your vegetables and other members can vote it down if it doesn't appear to be real vegetables or if you don't seem to have eaten them. (Selfies!) Available in the Apple app store and the Google play store.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Leftover Swap\u003c/strong>: Launched in August (so still relatively new), \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">Leftover Swap\u003c/a> lets you do just that: swap leftovers. Have leftover food? Take a picture and post it on the app. Other users can then either barter for your leftovers, take them off your hands for free or offer up a donation for anything particularly tasty-looking. The founders aren't sure how to make money yet and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/a-new-app-will-let-you-share-your-leftovers-with-strangers/\" target=\"_blank\">San Francisco Health Department has already raised concerns\u003c/a>. Selling food requires a permit and selling leftover food is a health department no-no. But, the goal is to help eliminate some of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">the huge amount of food that is wasted every year\u003c/a>. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76681\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\" alt=\"FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\" width=\"544\" height=\"274\" class=\"size-full wp-image-76681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieQuest\u003c/strong> and \u003cstrong>Epicurator\u003c/strong>: Taking pictures of your food is so last year, so over. These two apps want to make photography of your meals cool again -- and more fun. \u003ca href=\"http://playfoodiequest.com/\" target=\"_blank\">FoodieQuest\u003c/a>, which was supposed to launch out of beta in December but is still in the works, has made food photos a game. Compete against friends with your photos, earn votes or search by city. \u003ca href=\"http://blog.epicuratorapp.com/\" target=\"_blank\">Epicurator\u003c/a> launched at the end of the summer and is a cross between Yelp and Instagram. Post pictures of your food and rate the meal from \"Bleh\" to \"Foodgasm.\" It's basically a digital way to say, \"I'll have what she's having.\" FoodieQuest is coming soon to the Apple app store. Epicurator is available on the Apple app store.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=kcNj1DknDpg]\u003c/p>\n\u003cp>\u003cstrong>TellSpec\u003c/strong>: One of the craziest and, if it works, most exciting technologies (and sort of an app) that could come out this year uses a small laser to scan your food and then uploads all the nutritional data about what you're eating to an app on your smartphone. \u003ca href=\"http://tellspec.com/\" target=\"_blank\">TellSpec\u003c/a> showed off a beta version at the Consumer Electronics Show last week and plans to go to beta testers in April. The goal is for the laser, essentially a raman spectrometer, to measure the composition of what you're eating and give you detailed information about the ingredients -- even those not listed on the label -- and more in-depth nutritional information. As more people use the scanner and app, the database of foods will grow. Right now, the company is using the $380,000 it raised on \u003ca href=\"http://www.indiegogo.com/projects/tellspec-what-s-in-your-food\" target=\"_blank\">IndieGoGo\u003c/a> and the $1 million it just received in seed money to make the scanner more lightweight and useable and to fine-tune the app. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>These are certainly not all the food apps available or even all the new ones. Please share your favorite food apps in the comments.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"With more people using smartphones than ever, look for these newly launched and soon to come food apps in 2014.","status":"publish","parent":0,"modified":1390235954,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":923},"headData":{"title":"The New Food Apps You Don't Want to Miss | KQED","description":"With more people using smartphones than ever, look for these newly launched and soon to come food apps in 2014.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"76678 http://blogs.kqed.org/bayareabites/?p=76678","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/17/new-food-apps/","disqusTitle":"The New Food Apps You Don't Want to Miss","path":"/bayareabites/76678/new-food-apps","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76683\" class=\"wp-caption aligncenter\" style=\"max-width: 727px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/160884752-1.jpg\" alt=\"People often use their smart phone even while eating now. Photo: Thinkstock\" width=\"727\" height=\"481\" class=\"size-full wp-image-76683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People often use their smart phone even while eating now. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>With just over 140 million smartphones in the U.S., having an app for that is basically a prerequisite to being a cutting-edge company. Even traditional brick-and-mortar businesses are launching all kinds of crazy apps. Last week, \u003ca href=\"http://www.forbes.com/sites/dalebuss/2014/01/07/dominos-creates-1st-fast-food-ordering-app-for-fords-sync/\" target=\"_blank\">Domino's announced a new app\u003c/a> partnering with Ford that will let you order a pizza directly from your car with a few voice commands via the Ford Sync AppLink.\u003c/p>\n\u003cp>And, certainly, nowhere is a hotter spot for tech companies and startups than the Bay Area. Combine that with San Francisco's love of food and all things hipster -- artisan toast anyone? -- and the food apps coming out should be nothing short of mouth-watering.\u003c/p>\n\u003cp>While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" title=\"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century\" target=\"_blank\">the food delivery app space\u003c/a> remains the most crowded, there are plenty of other food apps hitting the market as well. As 2014 gets underway, we're taking a look at some of the food apps that should be big in the new year. Here are a few of the most exciting and best new apps.\u003c/p>\n\u003cfigure id=\"attachment_76679\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodie-tv.jpg\" alt=\"FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\" width=\"400\" height=\"340\" class=\"size-full wp-image-76679\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieTV offers short programs about food and travel for the casual, interested viewer. Photo: FoodieTV\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieTV\u003c/strong>: A new video app, \u003ca href=\"http://tv.foodie.com/\" target=\"_blank\">FoodieTV\u003c/a> provides five short videos each week about different tastes, cooks or places. The three- to five-minute shows are supposed to be TV-quality -- better than your average YouTube upload. Each week centers around a theme to form an \"episode\" that can be watched in pieces or all together, on your mobile or streamed onto your TV with an AppleTV. The hope is to capture mainstream interest in food and travel that isn't just recipes and insider coverage of the industry. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76680\" class=\"wp-caption aligncenter\" style=\"max-width: 380px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/my-pact-iphone.jpg\" alt=\"Make a pact to eat more vegetables with the Pact app. Photo: Pact\" width=\"380\" height=\"750\" class=\"size-full wp-image-76680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a pact to eat more vegetables with the Pact app. Photo: Pact\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pact\u003c/strong>: Originally launched a GymPact a year ago, the app has relaunched this year as \u003ca href=\"http://www.gym-pact.com/\" target=\"_blank\">Pact\u003c/a> with new dieting features. Make a \"pact\" to eat more vegetables, log your meals in a diary or exercise. You then choose a penalty to pay if you don't fulfill your pact. For example, $5/day could be automatically deducted from your Paypal account if you fail to eat your vegetables. But, if you do meet your goals, then you can earn back money in rewards paid out of the pool of money from people who have not. While cheating is possible, posts and check-ins are required to meet your requirements. The eating more vegetables goal -- which has its own group -- requires uploading a picture of your vegetables and other members can vote it down if it doesn't appear to be real vegetables or if you don't seem to have eaten them. (Selfies!) Available in the Apple app store and the Google play store.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Leftover Swap\u003c/strong>: Launched in August (so still relatively new), \u003ca href=\"http://leftoverswap.com/\" target=\"_blank\">Leftover Swap\u003c/a> lets you do just that: swap leftovers. Have leftover food? Take a picture and post it on the app. Other users can then either barter for your leftovers, take them off your hands for free or offer up a donation for anything particularly tasty-looking. The founders aren't sure how to make money yet and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/a-new-app-will-let-you-share-your-leftovers-with-strangers/\" target=\"_blank\">San Francisco Health Department has already raised concerns\u003c/a>. Selling food requires a permit and selling leftover food is a health department no-no. But, the goal is to help eliminate some of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">the huge amount of food that is wasted every year\u003c/a>. Available in the Apple app store.\u003c/p>\n\u003cfigure id=\"attachment_76681\" class=\"wp-caption aligncenter\" style=\"max-width: 544px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/foodiequest.jpg\" alt=\"FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\" width=\"544\" height=\"274\" class=\"size-full wp-image-76681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">FoodieQuest lets you pit your food photos against your friends' food photos and earn votes. Photo: FoodieQuest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>FoodieQuest\u003c/strong> and \u003cstrong>Epicurator\u003c/strong>: Taking pictures of your food is so last year, so over. These two apps want to make photography of your meals cool again -- and more fun. \u003ca href=\"http://playfoodiequest.com/\" target=\"_blank\">FoodieQuest\u003c/a>, which was supposed to launch out of beta in December but is still in the works, has made food photos a game. Compete against friends with your photos, earn votes or search by city. \u003ca href=\"http://blog.epicuratorapp.com/\" target=\"_blank\">Epicurator\u003c/a> launched at the end of the summer and is a cross between Yelp and Instagram. Post pictures of your food and rate the meal from \"Bleh\" to \"Foodgasm.\" It's basically a digital way to say, \"I'll have what she's having.\" FoodieQuest is coming soon to the Apple app store. Epicurator is available on the Apple app store.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kcNj1DknDpg'\n title='//www.youtube.com/embed/kcNj1DknDpg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>TellSpec\u003c/strong>: One of the craziest and, if it works, most exciting technologies (and sort of an app) that could come out this year uses a small laser to scan your food and then uploads all the nutritional data about what you're eating to an app on your smartphone. \u003ca href=\"http://tellspec.com/\" target=\"_blank\">TellSpec\u003c/a> showed off a beta version at the Consumer Electronics Show last week and plans to go to beta testers in April. The goal is for the laser, essentially a raman spectrometer, to measure the composition of what you're eating and give you detailed information about the ingredients -- even those not listed on the label -- and more in-depth nutritional information. As more people use the scanner and app, the database of foods will grow. Right now, the company is using the $380,000 it raised on \u003ca href=\"http://www.indiegogo.com/projects/tellspec-what-s-in-your-food\" target=\"_blank\">IndieGoGo\u003c/a> and the $1 million it just received in seed money to make the scanner more lightweight and useable and to fine-tune the app. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>These are certainly not all the food apps available or even all the new ones. Please share your favorite food apps in the comments.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76678/new-food-apps","authors":["1459"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1927"],"tags":["bayareabites_12108","bayareabites_12945","bayareabites_8693","bayareabites_12946","bayareabites_12944","bayareabites_12109","bayareabites_12947","bayareabites_12948","bayareabites_12949"],"featImg":"bayareabites_76683","label":"bayareabites"},"bayareabites_75227":{"type":"posts","id":"bayareabites_75227","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75227","score":null,"sort":[1387483205000]},"guestAuthors":[],"slug":"the-top-issues-that-consumed-the-food-world-this-year","title":"The Top Issues That Consumed the Food World This Year","publishDate":1387483205,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75231\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\">\u003cimg class=\"size-full wp-image-75231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\" alt=\"These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\" width=\"655\" height=\"535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves to eat and this year was no exception. But, with technology changing the way we eat and the economy continuing to affect what we eat, some old trends fell by the wayside in 2013 and new issues rose to the surface. Most importantly, we began to finally act on hot topics like antibiotics in our meat and fast food workers' wages. Here were some of the trends that consumed the food industry this year and what we to expect in 2014.\u003c/p>\n\u003cfigure id=\"attachment_73032\" class=\"wp-caption aligncenter\" style=\"max-width: 437px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\">\u003cimg class=\" wp-image-73032 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\" alt=\"Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\" width=\"437\" height=\"327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Technology\u003c/strong>: Perhaps it's no surprise, here in the heart of our nation's technology capitol, that even our food got a tech-makeover this year. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/smell-technologies/\" target=\"_blank\">Smell technologies\u003c/a> -- which recreate the smells of foods through \u003ca href=\"http://pogueman.tumblr.com/post/69837669173/the-worlds-first-smell-enabled-iphone-app\" target=\"_blank\">smart phones\u003c/a>, computers and TVs -- made a big jump forward this year. With smell playing such a large part in our eating experience, scent tech is integral in creating artifical foods that may not be what they appear -- \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">such as a cookie wafer that tastes like steak\u003c/a>.\u003c/p>\n\u003cp>Many of the technologies that came out of Silicon Valley start-ups this year, though, were more mundane than steak cookies. Food is a big business and there's a booming industry in connecting people with that food. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">New food delivery tech companies\u003c/a> launched around-the-clock this year, each trying to find the best (and most profitable) way to deliver food or get take-out without ever leaving your house. Eating is still the domain of the non-robotic, for now, but virtually everything else can be done via the internet. There are apps to pair you with chefs and apps to find you recipes and apps to bring the food to your front door. In 2014, you may not have to be involved in any part of the food experience: Eating? There's an app for that.\u003c/p>\n\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Waste\u003c/strong>: But, as long as we're not robots, we'll still generate waste -- a lot of waste. \u003ca href=\"http://blogs.kqed.org/lowdown/2013/12/13/food-waste\" target=\"_blank\">Nearly 40% of our food is currently being wasted\u003c/a>. This year, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" target=\"_blank\">a number of organizations stepped forward to both reduce that amount of food waste and to re-purpose what is thrown away\u003c/a>. Places like \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> are taking leftovers from grocery stores and restaurants to those who need the food. Gleaning, the practice of picking up perfectly good food that's left on the ground after a harvest, \u003ca href=\"http://ww2.kqed.org/news/2013/10/08/getting-harvest-to-the-hungry/\" target=\"_blank\">continued to gain traction around the state and country\u003c/a>, going mainstream in 2013. And, of course, there's an app for that too. \u003ca href=\"http://www.nydailynews.com/life-style/eats/new-app-lets-swap-leftover-food-strangers-article-1.1422837\" target=\"_blank\">The leftover app\u003c/a> lets people swap leftovers instead of simply throwing them out. There's still plenty of leftovers left, though, to tackle in 2014.\u003c/p>\n\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg class=\"size-large wp-image-66825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike-1024x574.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1024\" height=\"574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City as part of a strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Minimum Wage, Food Stamps and Poverty\u003c/strong>: The strikes that swept through fast food restaurants this year left many starting to think about the real cost of their cheap food. In April, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/05/nycs-fast-food-workers-strike-demand-living-wages/\" target=\"_blank\">workers staged a strike in New York, where the minimum wage is $7.25\u003c/a>. In July, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/fast-food-strikers-demand-a-living-wage/\" target=\"_blank\">more fast food employees joined the picket lines to demand a living wage\u003c/a>. Earlier this month, workers staged one of the biggest protests yet, focused on the fact that McDonald's has bought luxury jets for its executives but can't afford a raise in the minimum wage for its employees. The movement this year brought attention to (and some action focused on) the cost of supporting people who make less than a living wage. Studies found that over 50% of fast food workers are enrolled in public assistance programs, such as food stamps, in order to afford the very food they serve. It turns out that cheap food isn't really as cheap as it seems. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\" target=\"_blank\">Taxpayers pay $7 billion to support those fast food workers\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The people who rely on those programs faced some hits after \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" target=\"_blank\">a $5 billion cut to food stamps went into effect on Nov. 1\u003c/a>. With more budget cuts being debated, the food stamps program and how poor citizens can afford to feed their families came to the front of the nation's attention. It even raised questions about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/09/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food/\" target=\"_blank\">what people should be allowed to buy with food stamps\u003c/a> and how they can find fresh produce in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/03/kqed-forum-eating-healthy-in-a-food-desert/\" target=\"_blank\">food deserts\u003c/a> -- questions without answers yet.\u003c/p>\n\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg class=\"size-large wp-image-70290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2-1024x767.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hormones and Antibiotics\u003c/strong>: The use of animal antibiotics on farms has been around for years -- and, arguably, getting worse most of that time. But, this year was the year that people decided enough was enough. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\" target=\"_blank\">There was a rise in awareness of the dangers of too many antibiotics\u003c/a>, both for the animals and for people's health after eating the animals. Too many strong antibiotics have created \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/01/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat/\" target=\"_blank\">antibiotic-resistance bacteria\u003c/a> that are increasingly turning up in chickens, turkeys, pigs and cows. Growth-promoting drugs can also balloon up animals, making them full of meat to sell, but unable to walk while they're alive. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/why-are-pig-farmers-still-using-growth-promoting-drugs/\" target=\"_blank\">The FDA began putting pressure on drug companies to pull their strongest antibiotics and on farmers to voluntarily stop using certain drugs\u003c/a>. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\" target=\"_blank\">the two biggest veterinary drug companies agreed to follow FDA advice and phase out some drugs used for growth promotion\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans.jpg\">\u003cimg class=\"size-large wp-image-63379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans-1024x767.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GMO & Labeling:\u003c/strong> The genetically-modified food debate didn't get resolved this year, but it hit some key points around the country. As more people considered what the labels on their food should say, initiatives to label GMOs went to the voters. In November, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\" target=\"_blank\">Washington voted 'No' on GMO labeling\u003c/a>. A number of other initiatives are expected to be on other state ballots in the next year. Advocates say people have the right to know what's in their food. But, opinions on GMOs are still mixed. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/15/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds/\" target=\"_blank\">A Supreme Court ruling in May sided with seed manufacturer Monsanto\u003c/a>, arguing that farmers who used genetically-modified seeds for multiple plantings violate copyright. As farmers move away from GMO seeds, particularly since the seeds haven't always worked as well as promised and in an effort to disconnect from large companies like Monsanto, \u003ca href=\"http://modernfarmer.com/2013/12/post-gmo-economy/\" target=\"_blank\">they're looking for natural solutions to what GMOs promised\u003c/a>. What will the post-GMO economy look like?\u003c/p>\n\u003cp>But, for the conscientious foodie, GMOs aren't the only thing to worry about in their food. The labels tell consumers lots of information -- where it's from, how much fat it has, how many calories or, potentially, what antibiotics were used. The debate over that information is only getting started. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/whats-the-most-important-thing-food-labels-should-tell-us/\" target=\"_blank\">What should our labels tell us\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg class=\"size-large wp-image-74841\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>School Lunches:\u003c/strong> Every parent wants their kids to eat well, so it's no surprise that school lunches remained a hot topic again in 2013. In July, \u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/07/12/drink-up-schools-must-provide-more-water-during-meals/\" target=\"_blank\">a new federal regulation required that schools provide drinking water at breakfast for students\u003c/a>, helping to address growing concern about sugary soft drinks. Traditional worries about nutrition guidelines met with new angst about GMOs, antibiotics and leftovers -- some of the food waste nonprofits are taking leftover food from school lunch programs for re-use. But, now, parents have something else to worry about too: how much time kids have to eat. With school schedules getting condensed and budgets taking a hit, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/these-days-school-lunch-hours-are-more-like-15-minutes/\" target=\"_blank\">lunch is getting shorter\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A popular photo spread showed us \u003ca href=\"http://www.good.is/posts/this-is-what-america-s-school-lunches-really-look-like\" target=\"_blank\">what school lunches really looked like this year\u003c/a>. What will they look like next year?\u003c/p>\n\u003ch3>What were some of the biggest trends this year that we missed?\u003c/h3>\n\n","blocks":[],"excerpt":"From GMOs to apps on your phone, these were some of the biggest food stories and trends in 2013.","status":"publish","parent":0,"modified":1546992853,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1374},"headData":{"title":"The Top Issues That Consumed the Food World This Year | KQED","description":"From GMOs to apps on your phone, these were some of the biggest food stories and trends in 2013.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75227 http://blogs.kqed.org/bayareabites/?p=75227","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/19/the-top-issues-that-consumed-the-food-world-this-year/","disqusTitle":"The Top Issues That Consumed the Food World This Year","path":"/bayareabites/75227/the-top-issues-that-consumed-the-food-world-this-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75231\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\">\u003cimg class=\"size-full wp-image-75231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\" alt=\"These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\" width=\"655\" height=\"535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves to eat and this year was no exception. But, with technology changing the way we eat and the economy continuing to affect what we eat, some old trends fell by the wayside in 2013 and new issues rose to the surface. Most importantly, we began to finally act on hot topics like antibiotics in our meat and fast food workers' wages. Here were some of the trends that consumed the food industry this year and what we to expect in 2014.\u003c/p>\n\u003cfigure id=\"attachment_73032\" class=\"wp-caption aligncenter\" style=\"max-width: 437px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\">\u003cimg class=\" wp-image-73032 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\" alt=\"Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\" width=\"437\" height=\"327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Technology\u003c/strong>: Perhaps it's no surprise, here in the heart of our nation's technology capitol, that even our food got a tech-makeover this year. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/smell-technologies/\" target=\"_blank\">Smell technologies\u003c/a> -- which recreate the smells of foods through \u003ca href=\"http://pogueman.tumblr.com/post/69837669173/the-worlds-first-smell-enabled-iphone-app\" target=\"_blank\">smart phones\u003c/a>, computers and TVs -- made a big jump forward this year. With smell playing such a large part in our eating experience, scent tech is integral in creating artifical foods that may not be what they appear -- \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">such as a cookie wafer that tastes like steak\u003c/a>.\u003c/p>\n\u003cp>Many of the technologies that came out of Silicon Valley start-ups this year, though, were more mundane than steak cookies. Food is a big business and there's a booming industry in connecting people with that food. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">New food delivery tech companies\u003c/a> launched around-the-clock this year, each trying to find the best (and most profitable) way to deliver food or get take-out without ever leaving your house. Eating is still the domain of the non-robotic, for now, but virtually everything else can be done via the internet. There are apps to pair you with chefs and apps to find you recipes and apps to bring the food to your front door. In 2014, you may not have to be involved in any part of the food experience: Eating? There's an app for that.\u003c/p>\n\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Waste\u003c/strong>: But, as long as we're not robots, we'll still generate waste -- a lot of waste. \u003ca href=\"http://blogs.kqed.org/lowdown/2013/12/13/food-waste\" target=\"_blank\">Nearly 40% of our food is currently being wasted\u003c/a>. This year, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" target=\"_blank\">a number of organizations stepped forward to both reduce that amount of food waste and to re-purpose what is thrown away\u003c/a>. Places like \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> are taking leftovers from grocery stores and restaurants to those who need the food. Gleaning, the practice of picking up perfectly good food that's left on the ground after a harvest, \u003ca href=\"http://ww2.kqed.org/news/2013/10/08/getting-harvest-to-the-hungry/\" target=\"_blank\">continued to gain traction around the state and country\u003c/a>, going mainstream in 2013. And, of course, there's an app for that too. \u003ca href=\"http://www.nydailynews.com/life-style/eats/new-app-lets-swap-leftover-food-strangers-article-1.1422837\" target=\"_blank\">The leftover app\u003c/a> lets people swap leftovers instead of simply throwing them out. There's still plenty of leftovers left, though, to tackle in 2014.\u003c/p>\n\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg class=\"size-large wp-image-66825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike-1024x574.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1024\" height=\"574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City as part of a strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Minimum Wage, Food Stamps and Poverty\u003c/strong>: The strikes that swept through fast food restaurants this year left many starting to think about the real cost of their cheap food. In April, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/05/nycs-fast-food-workers-strike-demand-living-wages/\" target=\"_blank\">workers staged a strike in New York, where the minimum wage is $7.25\u003c/a>. In July, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/fast-food-strikers-demand-a-living-wage/\" target=\"_blank\">more fast food employees joined the picket lines to demand a living wage\u003c/a>. Earlier this month, workers staged one of the biggest protests yet, focused on the fact that McDonald's has bought luxury jets for its executives but can't afford a raise in the minimum wage for its employees. The movement this year brought attention to (and some action focused on) the cost of supporting people who make less than a living wage. Studies found that over 50% of fast food workers are enrolled in public assistance programs, such as food stamps, in order to afford the very food they serve. It turns out that cheap food isn't really as cheap as it seems. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\" target=\"_blank\">Taxpayers pay $7 billion to support those fast food workers\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>The people who rely on those programs faced some hits after \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" target=\"_blank\">a $5 billion cut to food stamps went into effect on Nov. 1\u003c/a>. With more budget cuts being debated, the food stamps program and how poor citizens can afford to feed their families came to the front of the nation's attention. It even raised questions about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/09/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food/\" target=\"_blank\">what people should be allowed to buy with food stamps\u003c/a> and how they can find fresh produce in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/03/kqed-forum-eating-healthy-in-a-food-desert/\" target=\"_blank\">food deserts\u003c/a> -- questions without answers yet.\u003c/p>\n\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg class=\"size-large wp-image-70290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2-1024x767.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hormones and Antibiotics\u003c/strong>: The use of animal antibiotics on farms has been around for years -- and, arguably, getting worse most of that time. But, this year was the year that people decided enough was enough. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\" target=\"_blank\">There was a rise in awareness of the dangers of too many antibiotics\u003c/a>, both for the animals and for people's health after eating the animals. Too many strong antibiotics have created \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/01/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat/\" target=\"_blank\">antibiotic-resistance bacteria\u003c/a> that are increasingly turning up in chickens, turkeys, pigs and cows. Growth-promoting drugs can also balloon up animals, making them full of meat to sell, but unable to walk while they're alive. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/why-are-pig-farmers-still-using-growth-promoting-drugs/\" target=\"_blank\">The FDA began putting pressure on drug companies to pull their strongest antibiotics and on farmers to voluntarily stop using certain drugs\u003c/a>. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\" target=\"_blank\">the two biggest veterinary drug companies agreed to follow FDA advice and phase out some drugs used for growth promotion\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans.jpg\">\u003cimg class=\"size-large wp-image-63379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans-1024x767.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GMO & Labeling:\u003c/strong> The genetically-modified food debate didn't get resolved this year, but it hit some key points around the country. As more people considered what the labels on their food should say, initiatives to label GMOs went to the voters. In November, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\" target=\"_blank\">Washington voted 'No' on GMO labeling\u003c/a>. A number of other initiatives are expected to be on other state ballots in the next year. Advocates say people have the right to know what's in their food. But, opinions on GMOs are still mixed. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/15/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds/\" target=\"_blank\">A Supreme Court ruling in May sided with seed manufacturer Monsanto\u003c/a>, arguing that farmers who used genetically-modified seeds for multiple plantings violate copyright. As farmers move away from GMO seeds, particularly since the seeds haven't always worked as well as promised and in an effort to disconnect from large companies like Monsanto, \u003ca href=\"http://modernfarmer.com/2013/12/post-gmo-economy/\" target=\"_blank\">they're looking for natural solutions to what GMOs promised\u003c/a>. What will the post-GMO economy look like?\u003c/p>\n\u003cp>But, for the conscientious foodie, GMOs aren't the only thing to worry about in their food. The labels tell consumers lots of information -- where it's from, how much fat it has, how many calories or, potentially, what antibiotics were used. The debate over that information is only getting started. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/whats-the-most-important-thing-food-labels-should-tell-us/\" target=\"_blank\">What should our labels tell us\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg class=\"size-large wp-image-74841\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>School Lunches:\u003c/strong> Every parent wants their kids to eat well, so it's no surprise that school lunches remained a hot topic again in 2013. In July, \u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/07/12/drink-up-schools-must-provide-more-water-during-meals/\" target=\"_blank\">a new federal regulation required that schools provide drinking water at breakfast for students\u003c/a>, helping to address growing concern about sugary soft drinks. Traditional worries about nutrition guidelines met with new angst about GMOs, antibiotics and leftovers -- some of the food waste nonprofits are taking leftover food from school lunch programs for re-use. But, now, parents have something else to worry about too: how much time kids have to eat. With school schedules getting condensed and budgets taking a hit, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/these-days-school-lunch-hours-are-more-like-15-minutes/\" target=\"_blank\">lunch is getting shorter\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>A popular photo spread showed us \u003ca href=\"http://www.good.is/posts/this-is-what-america-s-school-lunches-really-look-like\" target=\"_blank\">what school lunches really looked like this year\u003c/a>. What will they look like next year?\u003c/p>\n\u003ch3>What were some of the biggest trends this year that we missed?\u003c/h3>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75227/the-top-issues-that-consumed-the-food-world-this-year","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_4084","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_8693","bayareabites_2256","bayareabites_3707","bayareabites_10771","bayareabites_12605","bayareabites_11505","bayareabites_450","bayareabites_12625","bayareabites_11838"],"featImg":"bayareabites_75306","label":"bayareabites"},"bayareabites_75002":{"type":"posts","id":"bayareabites_75002","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75002","score":null,"sort":[1386884779000]},"guestAuthors":[],"slug":"food-delivery-technology","title":"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century","publishDate":1386884779,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n","blocks":[],"excerpt":"Food delivery technology -- from Amazon drones to pizza at the press of a button -- is exploding in San Francisco, meaning you can have fresh ingredients and recipes or take-out from your favorite restaurant delivered for a price.","status":"publish","parent":0,"modified":1387047431,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["//player.vimeo.com/video/78796518"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1013},"headData":{"title":"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century | KQED","description":"Food delivery technology -- from Amazon drones to pizza at the press of a button -- is exploding in San Francisco, meaning you can have fresh ingredients and recipes or take-out from your favorite restaurant delivered for a price.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75002 http://blogs.kqed.org/bayareabites/?p=75002","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/","disqusTitle":"AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century","path":"/bayareabites/75002/food-delivery-technology","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75002/food-delivery-technology","authors":["1459"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1875","bayareabites_1927"],"tags":["bayareabites_11782","bayareabites_12783","bayareabites_8693","bayareabites_11039","bayareabites_11349","bayareabites_12781"],"featImg":"bayareabites_75004","label":"bayareabites"},"bayareabites_20645":{"type":"posts","id":"bayareabites_20645","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20645","score":null,"sort":[1293984028000]},"guestAuthors":[],"slug":"ten-top-food-news-stories-of-2010-part-two","title":"Ten Top Food News Stories of 2010: Part Two","publishDate":1293984028,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n","blocks":[],"excerpt":"The top ten Food News Stories of 2010 continues: Food Security, New York Food, Animal Food, Sweet Food and Virtual Food","status":"publish","parent":0,"modified":1294087079,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1198},"headData":{"title":"Ten Top Food News Stories of 2010: Part Two | KQED","description":"The top ten Food News Stories of 2010 continues: Food Security, New York Food, Animal Food, Sweet Food and Virtual Food","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20645 http://blogs.kqed.org/bayareabites/?p=20645","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/","disqusTitle":"Ten Top Food News Stories of 2010: Part Two","path":"/bayareabites/20645/ten-top-food-news-stories-of-2010-part-two","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\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>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\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>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20645/ten-top-food-news-stories-of-2010-part-two","authors":["5125"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_4084","bayareabites_1875","bayareabites_2035"],"tags":["bayareabites_8699","bayareabites_8691","bayareabites_8681","bayareabites_8695","bayareabites_8700","bayareabites_1867","bayareabites_8708","bayareabites_8710","bayareabites_8685","bayareabites_2946","bayareabites_8701","bayareabites_8683","bayareabites_8688","bayareabites_8702","bayareabites_8684","bayareabites_8713","bayareabites_8692","bayareabites_8679","bayareabites_8682","bayareabites_8705","bayareabites_8693","bayareabites_8706","bayareabites_8712","bayareabites_8694","bayareabites_2945","bayareabites_8711","bayareabites_8686","bayareabites_956","bayareabites_676","bayareabites_8687","bayareabites_8689","bayareabites_8697","bayareabites_672","bayareabites_8696","bayareabites_8714","bayareabites_8707","bayareabites_2153","bayareabites_8704","bayareabites_8690","bayareabites_8767","bayareabites_8709","bayareabites_8680"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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