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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. 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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"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_136879":{"type":"posts","id":"bayareabites_136879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136879","score":null,"sort":[1587672043000]},"guestAuthors":[],"slug":"flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","publishDate":1587672043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136777,food_1336845,bayareabites_136855' label='More Food Stories']\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","status":"publish","parent":0,"modified":1602693246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1073},"headData":{"title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges | KQED","description":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136879 https://ww2.kqed.org/bayareabites/?p=136879","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/23/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges/","disqusTitle":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","source":"Flavors at Home","path":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136777,food_1336845,bayareabites_136855","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","authors":["11625","11689","11387"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_1368","bayareabites_9043","bayareabites_16622","bayareabites_16569","bayareabites_11996","bayareabites_10109","bayareabites_16568"],"featImg":"bayareabites_136883","label":"source_bayareabites_136879"},"bayareabites_107412":{"type":"posts","id":"bayareabites_107412","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107412","score":null,"sort":[1457387427000]},"guestAuthors":[],"slug":"pre-peeled-oranges-what-some-call-lazy-others-call-a-lifesaver","title":"Pre-Peeled Oranges: What Some Call 'Lazy' Others Call A 'Lifesaver'","publishDate":1457387427,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Last week, the Twitterverse became enraged after advertising copywriter Nathalie Gordon \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">posted a photo\u003c/a> of pre-peeled, plastic-packaged oranges.\u003c/p>\n\u003cp>\"If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them,\" tweeted Gordon in a post that soon went viral. To make matters worse, these decidedly unwhole fruits were being sold by the grocery chain Whole Foods.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them. \u003ca href=\"https://t.co/00YECaHB4D\">pic.twitter.com/00YECaHB4D\u003c/a>\u003c/p>\n\u003cp>— Nathalie Gordon (@awlilnatty) \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">March 3, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>As American consumption of fruits and vegetables continues to lag behind \u003ca href=\"http://health.gov/dietaryguidelines/2015/\">recommended amounts\u003c/a>, companies selling prepared produce are hoping that skipping steps like peeling, cutting or chopping will make people more likely to buy their products.\u003c/p>\n\u003cp>Twitter users accused people of being too lazy to peel their own darn oranges.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for a whole segment of people with mobility issues, pre-prepared foods are a lifesaver, says Jennifer Hacker, a woman with peripheral neuropathy and poor grip strength. \"I have stopped cooking anything I have to chop or slice first,\" she says, because the pain is so bad.\u003c/p>\n\u003cp>Without pre-prepared fresh foods, Hacker says she's relegated to the frozen foods aisle for her grocery shopping. She could also choose the syrupy, sweet canned citrus or overcooked, tinny green beans.\u003c/p>\n\u003cp>Pre-prepared foods \u003ca href=\"http://kcur.org/post/grocery-stores-waste-tons-food-they-woo-shoppers#stream/0\">do cause waste\u003c/a>, both in making them and packaging them for sale. The uncomfortable question these products raise is whether a disabled person's access to fresh foods can be reconciled with reducing environmental waste.\u003c/p>\n\u003cp>Hacker understands the knee-jerk reaction of able-bodied people to the peeled oranges, but she says she became angry when Internet users began to attack people with disabilities for wanting prepared foods.\u003c/p>\n\u003cp>\"I had people on Twitter tell me that I had gotten along without peeled oranges before,\" Hacker says, and that she should be able to continue to do without. \"I had another person tell me that I should just ask someone else to peel an orange for me.\" Hacker says she can hardly call a friend to come over and peel fruit when she gets the midnight munchies.\u003c/p>\n\u003cp>Just hours after the orange photo went viral, Whole Foods tweeted that the product was a mistake and pulled it from the shelves: \"We hear you, and we will leave them in their natural packaging: the peel.\" (Though the next day the chain shared a \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">punny photo\u003c/a> of peeled oranges in Mason jars, making the product's ultimate fate unclear.)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"und\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/orangegate?src=hash\">#orangegate\u003c/a> \u003ca href=\"https://t.co/cVn2xpkr85\">pic.twitter.com/cVn2xpkr85\u003c/a>\u003c/p>\n\u003cp>— Whole Foods Market (@WholeFoods) \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">March 4, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>The humble orange may seem like a strange candidate for pre-peeling but, as Hacker points out, it's no different from bagged salads, shelled seeds or baby carrots.\u003c/p>\n\u003cp>Kim Sauder, who is a Ph.D. candidate in disability studies, suffers from limited hand dexterity.\u003c/p>\n\u003cp>In her blog, \"\u003ca href=\"https://crippledscholar.wordpress.com/2016/03/04/when-accessibility-gets-labeled-wasteful/\">Crippled Scholar\u003c/a>,\" she writes that \"Preparing food with limited mobility is both hugely time consuming and potentially dangerous.\"\u003c/p>\n\u003cp>It's irrelevant whether the product was actually designed for disabled people, Sauder says, because \"things that are accidentally accessible are marketed and available to everyone and are thus likely to be more easily available.\"\u003c/p>\n\u003cp>As for the cost of pre-prepared foods, Sauder writes that \"it is easier to budget for the extra dollar or two that prepared fruits and vegetables are going to cost every couple weeks than the dozens or hundreds of dollars buying adapted cooking equipment will cost upfront.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she doesn't want to see \"people throwing disabled people under the bus because they'd rather get rid of a product than figure out a way to deliver it sustainably.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A photo of Whole Foods' plastic-packaged peeled oranges went viral on Twitter, prompting outrage about environmental waste. Who the heck needs this? People with disabilities say they do.","status":"publish","parent":0,"modified":1457387451,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":633},"headData":{"title":"Pre-Peeled Oranges: What Some Call 'Lazy' Others Call A 'Lifesaver' | KQED","description":"A photo of Whole Foods' plastic-packaged peeled oranges went viral on Twitter, prompting outrage about environmental waste. Who the heck needs this? People with disabilities say they do.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107412 http://ww2.kqed.org/bayareabites/?p=107412","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/07/pre-peeled-oranges-what-some-call-lazy-others-call-a-lifesaver/","disqusTitle":"Pre-Peeled Oranges: What Some Call 'Lazy' Others Call A 'Lifesaver'","nprImageCredit":"Markus Guhl","nprByline":"Tove Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"iStockPhoto","nprStoryId":"469521879","nprApiLink":"http://api.npr.org/query?id=469521879&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/07/469521879/pre-peeled-oranges-what-some-call-lazy-others-call-a-lifesaver?ft=nprml&f=469521879","nprRetrievedStory":"1","nprPubDate":"Mon, 07 Mar 2016 15:00:00 -0500","nprStoryDate":"Mon, 07 Mar 2016 14:14:00 -0500","nprLastModifiedDate":"Mon, 07 Mar 2016 15:00:47 -0500","path":"/bayareabites/107412/pre-peeled-oranges-what-some-call-lazy-others-call-a-lifesaver","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last week, the Twitterverse became enraged after advertising copywriter Nathalie Gordon \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">posted a photo\u003c/a> of pre-peeled, plastic-packaged oranges.\u003c/p>\n\u003cp>\"If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them,\" tweeted Gordon in a post that soon went viral. To make matters worse, these decidedly unwhole fruits were being sold by the grocery chain Whole Foods.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">If only nature would find a way to cover these oranges so we didn't need to waste so much plastic on them. \u003ca href=\"https://t.co/00YECaHB4D\">pic.twitter.com/00YECaHB4D\u003c/a>\u003c/p>\n\u003cp>— Nathalie Gordon (@awlilnatty) \u003ca href=\"https://twitter.com/awlilnatty/status/705375555030556672\">March 3, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>As American consumption of fruits and vegetables continues to lag behind \u003ca href=\"http://health.gov/dietaryguidelines/2015/\">recommended amounts\u003c/a>, companies selling prepared produce are hoping that skipping steps like peeling, cutting or chopping will make people more likely to buy their products.\u003c/p>\n\u003cp>Twitter users accused people of being too lazy to peel their own darn oranges.\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 for a whole segment of people with mobility issues, pre-prepared foods are a lifesaver, says Jennifer Hacker, a woman with peripheral neuropathy and poor grip strength. \"I have stopped cooking anything I have to chop or slice first,\" she says, because the pain is so bad.\u003c/p>\n\u003cp>Without pre-prepared fresh foods, Hacker says she's relegated to the frozen foods aisle for her grocery shopping. She could also choose the syrupy, sweet canned citrus or overcooked, tinny green beans.\u003c/p>\n\u003cp>Pre-prepared foods \u003ca href=\"http://kcur.org/post/grocery-stores-waste-tons-food-they-woo-shoppers#stream/0\">do cause waste\u003c/a>, both in making them and packaging them for sale. The uncomfortable question these products raise is whether a disabled person's access to fresh foods can be reconciled with reducing environmental waste.\u003c/p>\n\u003cp>Hacker understands the knee-jerk reaction of able-bodied people to the peeled oranges, but she says she became angry when Internet users began to attack people with disabilities for wanting prepared foods.\u003c/p>\n\u003cp>\"I had people on Twitter tell me that I had gotten along without peeled oranges before,\" Hacker says, and that she should be able to continue to do without. \"I had another person tell me that I should just ask someone else to peel an orange for me.\" Hacker says she can hardly call a friend to come over and peel fruit when she gets the midnight munchies.\u003c/p>\n\u003cp>Just hours after the orange photo went viral, Whole Foods tweeted that the product was a mistake and pulled it from the shelves: \"We hear you, and we will leave them in their natural packaging: the peel.\" (Though the next day the chain shared a \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">punny photo\u003c/a> of peeled oranges in Mason jars, making the product's ultimate fate unclear.)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"und\" dir=\"ltr\">\u003ca href=\"https://twitter.com/hashtag/orangegate?src=hash\">#orangegate\u003c/a> \u003ca href=\"https://t.co/cVn2xpkr85\">pic.twitter.com/cVn2xpkr85\u003c/a>\u003c/p>\n\u003cp>— Whole Foods Market (@WholeFoods) \u003ca href=\"https://twitter.com/WholeFoods/status/705877066068029440\">March 4, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>The humble orange may seem like a strange candidate for pre-peeling but, as Hacker points out, it's no different from bagged salads, shelled seeds or baby carrots.\u003c/p>\n\u003cp>Kim Sauder, who is a Ph.D. candidate in disability studies, suffers from limited hand dexterity.\u003c/p>\n\u003cp>In her blog, \"\u003ca href=\"https://crippledscholar.wordpress.com/2016/03/04/when-accessibility-gets-labeled-wasteful/\">Crippled Scholar\u003c/a>,\" she writes that \"Preparing food with limited mobility is both hugely time consuming and potentially dangerous.\"\u003c/p>\n\u003cp>It's irrelevant whether the product was actually designed for disabled people, Sauder says, because \"things that are accidentally accessible are marketed and available to everyone and are thus likely to be more easily available.\"\u003c/p>\n\u003cp>As for the cost of pre-prepared foods, Sauder writes that \"it is easier to budget for the extra dollar or two that prepared fruits and vegetables are going to cost every couple weeks than the dozens or hundreds of dollars buying adapted cooking equipment will cost upfront.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she doesn't want to see \"people throwing disabled people under the bus because they'd rather get rid of a product than figure out a way to deliver it sustainably.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107412/pre-peeled-oranges-what-some-call-lazy-others-call-a-lifesaver","authors":["byline_bayareabites_107412"],"categories":["bayareabites_60"],"tags":["bayareabites_15331","bayareabites_10109","bayareabites_14220","bayareabites_12867","bayareabites_3063"],"featImg":"bayareabites_107413","label":"bayareabites"},"bayareabites_93381":{"type":"posts","id":"bayareabites_93381","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93381","score":null,"sort":[1424319765000]},"guestAuthors":[],"slug":"heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on","title":"Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On","publishDate":1424319765,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Millions of pounds of citrus fruit are stranded and at risk of spoiling in warehouses and boats at major ports in California. It's the result of a dockworker labor dispute that's jammed operations.","status":"publish","parent":0,"modified":1424319831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":768},"headData":{"title":"Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On | KQED","description":"Millions of pounds of citrus fruit are stranded and at risk of spoiling in warehouses and boats at major ports in California. It's the result of a dockworker labor dispute that's jammed operations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93381 http://blogs.kqed.org/bayareabites/?p=93381","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/18/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on/","disqusTitle":"Heaps Of Oranges Could Rot As West Coast Dock Dispute Drags On","nprByline":"Alastair Bland","nprStoryId":"387256612","nprApiLink":"http://api.npr.org/query?id=387256612&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on?ft=nprml&f=387256612","nprRetrievedStory":"1","nprPubDate":"Wed, 18 Feb 2015 15:49:00 -0500","nprStoryDate":"Wed, 18 Feb 2015 15:47:00 -0500","nprLastModifiedDate":"Wed, 18 Feb 2015 15:49:53 -0500","path":"/bayareabites/93381/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg\" alt=\"Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\" width=\"1200\" height=\"799\" class=\"size-full wp-image-93382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/oranges_enl-aa10abd7c0ef6c558b506fa720a8437e14c7d5af-e1424319625651-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges sit in crates at the Rancho Del Sol Organics farm in San Diego County, Calif., on Feb. 10, 2014. A labor dispute at major West Coast ports has left millions of pounds of California oranges stranded in warehouses and on half-loaded boats. Photo: Sam Hodgson/Bloomberg via Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/18/387256612/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/18/15)\u003c/p>\n\u003cp>California citrus growers are caught in the middle of a labor dispute between dockworkers and shipping lines that could end with millions of pounds of rotten oranges.\u003c/p>\n\u003cp>The bitter negotiations over a new union contract for dockworkers has resulted in \u003ca href=\"http://www.npr.org/2015/02/14/386199926/west-coast-port-closures-are-hitting-several-industries-hard\">major slowdowns\u003c/a> in the unloading and loading of cargo ships at major West Coast ports, causing a serious bottleneck in the entire nation's economy. The conflict has coincided with unusually hot weather throughout the drought-baked state, which is causing oranges to ripen a month ahead of schedule.\u003c/p>\n\u003cp>Heaps of fruit are now stranded in portside warehouses and on half-loaded boats in Los Angeles, Long Beach and Oakland. That puts a great deal of the crop at risk of spoiling during what is normally the busiest time of year for packers sending citrus to Asia.\u003c/p>\n\u003cp>\"At the current rate, there will be fruit discarded,\" says Tom Wollenman, vice-president and general manager of \u003ca href=\"http://www.lobuecitrus.com/about.php\" target=\"_blank\">LoBue Citrus\u003c/a>, a grower and packer in California's San Joaquin Valley.\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>California is forecast to produce just over 300 million pounds of oranges this season, of which more than a quarter could be exported, according to Bob Blakely, vice-president of the industry group \u003ca href=\"http://www.cacitrusmutual.com/\" target=\"_blank\">California Citrus Mutual\u003c/a>. He says the voyage from the California coast to South Korea, China and Japan — major destinations for California's prized navel oranges — usually takes 14 to 21 days.\u003c/p>\n\u003cp>\"These delays will add 10 days to two weeks to the trip,\" he says. \"The fruit really starts to break down after three or four weeks.\"\u003c/p>\n\u003cp>Farmers, not those handling the fruit, will take the heaviest hit if the produce spoils before reaching Asia. Wollenman says farmers generally don't receive money for their shipped fruit until after receivers buy it. On average, a farmer will make a profit of roughly $13 on a 40-pound carton of oranges, Wollenman says. \u003c/p>\n\u003cp>But if the fruit perishes at sea, California farmers waiting for paychecks could get nothing. \"They might even get a bill,\" says Wollenman. He explains that receivers who must dispose of rotten fruit may charge the sender $2 to $3 per box.\u003c/p>\n\u003cp>California's farmers are desperately trying to avoid such losses. Many are simply delaying picking, since the safest place to store oranges and other citrus fruit for long periods of time is often on the tree.\u003c/p>\n\u003cp>Trouble is, this method works best in cold weather. This winter has been exceptionally mild, with daytime high temperatures recently soaring into the 70s throughout the state. The spring-like weather is hastening the ripening of fruit, and many ready-to-eat oranges are dropping from the trees at a time when chilly winter air would normally provide outdoor refrigeration conditions. Blakely says cold storage facilities are not an option for most growers.\u003c/p>\n\u003cp>Other farmers have sent their fruit to Houston, to be rerouted to Asia via the Panama Canal.\u003c/p>\n\u003cp>\"That adds a week to travel time, but at least it gets the fruit on the water,\" Blakely says.\u003c/p>\n\u003cp>A few farmers, he says, have even driven out to the Port of Oakland to try and retrieve their oranges from the holds of cargo ships stalled by the port impasse. Many growers are looking for opportunities to sell their oranges domestically while the dock crisis plays out, Blakely says.\u003c/p>\n\u003cp>But selling a surplus of citrus in the U.S. may not be possible. Even if the fruit is\u003cstrong> \u003c/strong>offered at discounted prices, Americans tend to eat only so many oranges, lemons and tangerines, Blakely says. Wollenman says the best deal for some farmers may be to turn over their valuable oranges to the juice market at a meager buck per box.\u003c/p>\n\u003cp>The federal government is trying to resolve the port conflict, but Blakely fears the delays will continue for weeks more. The orange harvest, he says, often continues into July.\u003c/p>\n\u003cp>Other California producers who rely on Asian markets include growers of alfalfa, almonds, walnuts, rice and wine. But Blakely says the labor strife puts fresh fruit, like oranges, at particular risk.\u003c/p>\n\u003cp>\"Almonds aren't a perishable crop,\" he says. \"But the product of our labor is rotting on the docks.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93381/heaps-of-oranges-could-rot-as-west-coast-dock-dispute-drags-on","authors":["byline_bayareabites_93381"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_250","bayareabites_14162","bayareabites_14160","bayareabites_14159","bayareabites_10109","bayareabites_14161"],"featImg":"bayareabites_93382","label":"bayareabites"},"bayareabites_75090":{"type":"posts","id":"bayareabites_75090","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75090","score":null,"sort":[1386999927000]},"guestAuthors":[],"slug":"usda-steps-up-the-fight-to-save-floridas-oranges","title":"USDA Steps Up The Fight To Save Florida's Oranges","publishDate":1386999927,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.","status":"publish","parent":0,"modified":1386999927,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":488},"headData":{"title":"USDA Steps Up The Fight To Save Florida's Oranges | KQED","description":"The agency is launching a new coordinated research effort to stop citrus greening, a disease imported from Asia that turns fruit bitter and unmarketable. It first turned up in Florida eight years. Now, it threatens to destroy the nation's citrus industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75090 http://blogs.kqed.org/bayareabites/?p=75090","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/13/usda-steps-up-the-fight-to-save-floridas-oranges/","disqusTitle":"USDA Steps Up The Fight To Save Florida's Oranges","nprByline":"Greg Allen","nprStoryId":"250590355","nprApiLink":"http://api.npr.org/query?id=250590355&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges?ft=3&f=250590355","nprRetrievedStory":"1","nprPubDate":"Fri, 13 Dec 2013 07:52:00 -0500","nprStoryDate":"Fri, 13 Dec 2013 04:00:00 -0500","nprLastModifiedDate":"Fri, 13 Dec 2013 10:04:56 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3?orgId=1&topicId=1053&ft=3&f=250590355","nprAudioM3u":"http://api.npr.org/m3u/1250656096-72cc24.m3u?orgId=1&topicId=1053&ft=3&f=250590355","path":"/bayareabites/75090/usda-steps-up-the-fight-to-save-floridas-oranges","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3?orgId=1&topicId=1053&ft=3&f=250590355","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75090/usda-steps-up-the-fight-to-save-floridas-oranges","authors":["byline_bayareabites_75090"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_55","bayareabites_12793","bayareabites_11348","bayareabites_12792","bayareabites_12795","bayareabites_10109","bayareabites_12794","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_75091","label":"bayareabites"},"bayareabites_67091":{"type":"posts","id":"bayareabites_67091","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67091","score":null,"sort":[1375316168000]},"guestAuthors":[],"slug":"can-the-smell-of-oranges-help-dieters-resist-sweet-treats","title":"Can The Smell Of Oranges Help Dieters Resist Sweet Treats?","publishDate":1375316168,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A British researcher was curious to know whether smell could help fend off temptation. Her study found that the scent of fresh oranges seemed to help remind dieters to eat less chocolate.","status":"publish","parent":0,"modified":1375316168,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":580},"headData":{"title":"Can The Smell Of Oranges Help Dieters Resist Sweet Treats? | KQED","description":"A British researcher was curious to know whether smell could help fend off temptation. Her study found that the scent of fresh oranges seemed to help remind dieters to eat less chocolate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"67091 http://blogs.kqed.org/bayareabites/?p=67091","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/31/can-the-smell-of-oranges-help-dieters-resist-sweet-treats/","disqusTitle":"Can The Smell Of Oranges Help Dieters Resist Sweet Treats?","nprByline":"Allison Aubrey","nprStoryId":"207060110","nprApiLink":"http://api.npr.org/query?id=207060110&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats?ft=3&f=207060110","nprRetrievedStory":"1","nprPubDate":"Wed, 31 Jul 2013 15:11:00 -0400","nprStoryDate":"Wed, 31 Jul 2013 13:44:00 -0400","nprLastModifiedDate":"Wed, 31 Jul 2013 15:11:32 -0400","path":"/bayareabites/67091/can-the-smell-of-oranges-help-dieters-resist-sweet-treats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67128\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smelllingorange.jpg\" alt=\"Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\" width=\"1120\" height=\"840\" class=\"size-full wp-image-67128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Women in a recent study who were trying to diet ate about 60 percent less chocolate after smelling oranges. Photo: GrenouilleFilms/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207060110/can-the-smell-of-oranges-help-dieters-resist-sweet-treats\">The Salt at NPR Food\u003c/a> (7/31/13)\u003c/p>\n\u003cp>Whenever we give in to temptation, be it for a helping of something divine, like fine chocolate, or just a so-so piece of saltwater taffy abandoned next to the office coffeepot, there's something more than self-control at work.\u003c/p>\n\u003cp>Woven into the complexities of food choices and eating behaviors are all sorts of subtle factors that we're likely not even aware of.\u003c/p>\n\u003cp>Scientists who study these subtle influences are gathered in New Orleans this week at a conference of the \u003ca href=\"http://www.ssib.org/web/\">Society for the Study of Ingestive Behavior\u003c/a> to present fresh research from the field.\u003c/p>\n\u003cp>As I \u003ca href=\"http://hereandnow.wbur.org/2013/07/31/subtle-factors-eating\">discuss Wednesday on \u003cem>Here & Now\u003c/em>\u003c/a>, one fascinating study presented by a researcher from the University of Leeds in the U.K. highlights the potential of an overlooked sensory cue: smell.\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>Researcher \u003ca href=\"http://leeds.academia.edu/NicolaBuckland\">Nicola Buckland\u003c/a> was curious to know whether smell could help fend off temptation, so she designed a nifty little experiment: She asked women to smell fresh oranges and chocolate.\u003c/p>\n\u003cp>Later, she told them to help themselves to the aromatic fruit and chocolate treats. It turns out that women in the study who were trying to diet ate about 60 percent less chocolate after smelling the oranges (compared with how much they ate after smelling the chocolate).\u003c/p>\n\u003cp>\"It might be that the smell of fresh oranges reminded dieters to limit intake of a tempting and diet-forbidden snack,\" Buckland told me by email. But that might just be in the short term. The \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1471015313000263\">study\u003c/a> was published in the journal \u003cem>Eating Behaviors\u003c/em>, and was funded by Coca-Cola.\u003c/p>\n\u003cp>Now, of course, when it comes to eating, smell is just one player in this complicated decision-making process. The influences on our preferences seem to begin as early as in the womb.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/2011/08/08/139033757/babys-palate-and-food-memories-shaped-before-birth\">reported\u003c/a>, amniotic fluid can transfer flavor aromas from mom to baby. So perhaps toddlers who like garlic are the kids of garlic-loving moms and were exposed in the first months of life.\u003c/p>\n\u003cp>Sound — or perhaps background noise or music — is another factor that seems to influence our eating.\u003c/p>\n\u003cp>As I \u003ca href=\"http://www.npr.org/2011/01/01/132443631/year-in-dieting-distraction-noise-cause-overeating\">reported\u003c/a> a few years back, in a study from the University of Manchester in the U.K. and Unilever, researcher Andy Woods experimented with varying levels of background noise in a dining room. He found that as it gets louder, people lose their ability to perceive saltiness and sweetness.\u003c/p>\n\u003cp>\"We also found an intriguing link between food liking and background noise preference, such that when the person quite liked the background noise, they reported the food was more liked,\" Woods told me back in 2011.\u003c/p>\n\u003cp>But there's only so much distraction that we can take as we're chowing down — especially if we're trying to be mindful about what we eat.\u003c/p>\n\u003cp>A study by \u003ca href=\"http://www.birmingham.ac.uk/schools/psychology/people/profile.aspx?ReferenceId=10174\">Suzanne Higgs\u003c/a> at the University of Birmingham found that people who ate lunch while watching TV or working on their computers were more likely to snack on cookies in the afternoon.\u003c/p>\n\u003cp>So perhaps this helps make the case that it's best to slow down and savor food to reinforce good habits.\u003c/p>\n\u003cp>And more evidence to this end? \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/10/144980187/how-to-eat-out-without-putting-on-the-pounds\">One study\u003c/a> found that a six-week mindful eating program helped women learn to eat less while dining out. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67091/can-the-smell-of-oranges-help-dieters-resist-sweet-treats","authors":["byline_bayareabites_67091"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_12138","bayareabites_147","bayareabites_663","bayareabites_12135","bayareabites_10109","bayareabites_12139","bayareabites_12136","bayareabites_12140","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_67129","label":"bayareabites"},"bayareabites_38023":{"type":"posts","id":"bayareabites_38023","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38023","score":null,"sort":[1327503657000]},"guestAuthors":[],"slug":"don%e2%80%99t-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges","title":"Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges)","publishDate":1327503657,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things -- fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then -- my genius move -- I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful -- like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin -- first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full -- it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power?","status":"publish","parent":0,"modified":1327480374,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1122},"headData":{"title":"Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges) | KQED","description":"The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"38023 http://blogs.kqed.org/bayareabites/?p=38023","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/25/don%e2%80%99t-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges/","disqusTitle":"Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges)","path":"/bayareabites/38023/don%e2%80%99t-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things -- fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\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>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then -- my genius move -- I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\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>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful -- like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin -- first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full -- it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38023/don%e2%80%99t-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges","authors":["5288"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1653","bayareabites_2638","bayareabites_1962","bayareabites_4084","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10108","bayareabites_10106","bayareabites_10107","bayareabites_10110","bayareabites_244","bayareabites_10109"],"featImg":"bayareabites_38028","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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