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Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"},"jlanzendorfer":{"type":"authors","id":"11351","meta":{"index":"authors_1591205172","id":"11351","found":true},"name":"Joy Lanzendorfer","firstName":"Joy","lastName":"Lanzendorfer","slug":"jlanzendorfer","email":"joy@greenfly.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Joy Lanzendorfer's work has been in The Atlantic, Smithsonian, NPR, San Francisco Chronicle, The Guardian, Salon, Tin House, and many others. Follow her \u003ca href=\"https://twitter.com/JoyLanzendorfer\">on Twitter.\u003c/a>","avatar":"https://secure.gravatar.com/avatar/ad1c022371f706897aa2db1f99c1951b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Joy Lanzendorfer | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ad1c022371f706897aa2db1f99c1951b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ad1c022371f706897aa2db1f99c1951b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jlanzendorfer"}},"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_120082":{"type":"posts","id":"bayareabites_120082","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120082","score":null,"sort":[1503416617000]},"guestAuthors":[],"slug":"burning-man-food-tips-nutritious-snacks-for-the-playa","title":"Burning Man Food Tips: Nutritious Snacks for the Playa","publishDate":1503416617,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Headed to Burning Man? Here are some healthy food tips and recipes to nourish your body for a fabulous time on the playa.","status":"publish","parent":0,"modified":1503514182,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1244},"headData":{"title":"Burning Man Food Tips: Nutritious Snacks for the Playa | KQED","description":"Headed to Burning Man? Here are some healthy food tips and recipes to nourish your body for a fabulous time on the playa.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Burning Man Food Tips: Nutritious Snacks for the Playa","datePublished":"2017-08-22T15:43:37.000Z","dateModified":"2017-08-23T18:49:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120082 https://ww2.kqed.org/bayareabites/?p=120082","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/22/burning-man-food-tips-nutritious-snacks-for-the-playa/","disqusTitle":"Burning Man Food Tips: Nutritious Snacks for the Playa","source":"Healthy Recipes and Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/healthy-recipes/","path":"/bayareabites/120082/burning-man-food-tips-nutritious-snacks-for-the-playa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\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>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120082/burning-man-food-tips-nutritious-snacks-for-the-playa","authors":["5404"],"categories":["bayareabites_2638","bayareabites_50","bayareabites_11028","bayareabites_4084","bayareabites_13746","bayareabites_1245","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_9630","bayareabites_527","bayareabites_8840","bayareabites_15951"],"featImg":"bayareabites_120087","label":"source_bayareabites_120082"},"bayareabites_114653":{"type":"posts","id":"bayareabites_114653","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114653","score":null,"sort":[1484694435000]},"guestAuthors":[],"slug":"bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers","title":"Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers","publishDate":1484694435,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.","status":"publish","parent":0,"modified":1492551623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1033},"headData":{"title":"Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers | KQED","description":"Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers","datePublished":"2017-01-17T23:07:15.000Z","dateModified":"2017-04-18T21:40:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114653 http://ww2.kqed.org/bayareabites/?p=114653","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/17/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers/","disqusTitle":"Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers","source":"DIY, Foraging, Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","nprImageAgency":"Joy Lanzendorfer for NPR","nprStoryId":"508362517","nprApiLink":"http://api.npr.org/query?id=508362517&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/15/508362517/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers?ft=nprml&f=508362517","nprRetrievedStory":"1","nprPubDate":"Sun, 15 Jan 2017 07:00:00 -0500","nprStoryDate":"Sun, 15 Jan 2017 07:00:21 -0500","nprLastModifiedDate":"Sun, 15 Jan 2017 07:00:21 -0500","path":"/bayareabites/114653/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\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>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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/114653/bountiful-beach-buffet-fresh-seaweed-is-making-waves-among-foragers","authors":["11351","5403"],"categories":["bayareabites_109","bayareabites_64","bayareabites_2638","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1875","bayareabites_358"],"tags":["bayareabites_8840"],"featImg":"bayareabites_114665","label":"source_bayareabites_114653"},"bayareabites_113634":{"type":"posts","id":"bayareabites_113634","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113634","score":null,"sort":[1479081538000]},"guestAuthors":[],"slug":"carrageenan-is-everywhere-is-it-safe","title":"Carrageenan is Everywhere. Is It Safe?","publishDate":1479081538,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n","blocks":[],"excerpt":"The debate heats up over the additive derived from seaweed.","status":"publish","parent":0,"modified":1480466002,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1170},"headData":{"title":"Carrageenan is Everywhere. Is It Safe? | KQED","description":"The debate heats up over the additive derived from seaweed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Carrageenan is Everywhere. Is It Safe?","datePublished":"2016-11-13T23:58:58.000Z","dateModified":"2016-11-30T00:33:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113634 http://ww2.kqed.org/bayareabites/?p=113634","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/13/carrageenan-is-everywhere-is-it-safe/","disqusTitle":"Carrageenan is Everywhere. Is It Safe?","nprByline":"Elizabeth Grossman, \u003ca href=\"http://civileats.com/2016/11/08/carrageenan-is-everywhere-is-it-safe/\">Civil Eats\u003c/a>","path":"/bayareabites/113634/carrageenan-is-everywhere-is-it-safe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You probably don’t cook with it at home, but the odds are good that you’re eating carrageenan. Made from seaweed, carrageenan is used as a thickener, stabilizer, and emulsifying agent to keep the ingredients in many soft, creamy, and liquid products from separating. (Think: nondairy milks, salad dressing, ice cream, cottage cheese, sour cream, chocolate milk, etc.). Food manufacturers also say it helps increase \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">shelf-life\u003c/a>.\u003c/p>\n\u003cp>Now, after years of debate about the health risks associated with the additive, the U.S. Department of Agriculture (USDA) will soon decide whether to continue allowing carrageenan in organic food. In fact, it will be a hot topic when the agency’s National Organic Standards Board (NOSB) \u003ca href=\"https://www.ams.usda.gov/event/nosb-fall-2016-meeting-st-louis-mo\">meets in St. Louis later this month\u003c/a>.\u003c/p>\n\u003cp>Not surprisingly, \u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CLb_o7GkktACFUVffgodWlAEsg\">the companies\u003c/a> that make and use carrageenan say it’s safe. But many \u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">food safety advocates\u003c/a> say the science on carrageenan’s potential to cause \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">gastrointestinal inflammation\u003c/a> and other adverse heath effects raises serious concerns.\u003c/p>\n\u003cp>Carageenan is made from \u003ca href=\"https://en.wikipedia.org/wiki/Polysaccharide\">polysaccharides\u003c/a> that are extracted from red seaweed. But what ends up in processed food doesn’t resemble seaweed as it’s found on the beach. For this reason, says Cameron Harsh, \u003ca href=\"http://www.centerforfoodsafety.org/\">Center for Food Safety\u003c/a> senior manager for organic and animal policy, “It has always been a very controversial ingredient in organic food.”\u003c/p>\n\u003cp>\u003cstrong>Synthetics in Organic Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodsciencematters.com/carrageenan/?gclid=CMmhv4rDjdACFQqPfgodO3UD6Q\">Food Science Matters\u003c/a>—a website maintained by the \u003ca href=\"http://www.fmc.com/\">FMC Corporation\u003c/a>, a specialty chemical company whose products include carrageenan—says the carrageenan production process is “so simple that you could actually do it in your own kitchen.” And it says, “families in Ireland used to do so hundreds of years ago.”\u003c/p>\n\u003cp>But according to major carrageenan supplier \u003ca href=\"http://www.cargillfoods.com/na/en/products/hydrocolloids/carrageenan/manufacturing-process/index.jsp\">Cargill\u003c/a>, industrial carrageen production is a complex, multistep process. And as the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e0a.htm\">United Nations’ Food and Agricultural Organization \u003c/a>(FAO) explains, carrageenan extraction typically involves chemical solutions, before the product is washed, dried, and milled into a powder. And today, most seaweed harvested for carrageenan is cultivated in the \u003ca href=\"http://www.fao.org/docrep/006/y4765e/y4765e09.htm\">Philippines, Indonesia\u003c/a> and \u003ca href=\"http://marinalg.org/news-resources/resources/how-is-carrageenan-made/\">East Africa\u003c/a>.\u003c/p>\n\u003cp>While \u003ca href=\"http://blogs.usda.gov/2012/01/25/organic-101-allowed-and-prohibited-substances/\">synthetic ingredients\u003c/a> are generally prohibited in organics, the USDA has approved some for use in certified organic food. These have been determined by a NOSB review process. If approved, these ingredients can remain in use for five years before they must be reevaluated. Carrageenan—first approved by the NOSB in the 1990s—is up for review this year. If not reapproved, it would have to be removed from all organic food in 2018. The NOSB evaluation, Harsh explained, includes determining “that a substance doesn’t negatively impact human health and the environment, and is essential to products.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.cornucopia.org/carrageenan-how-a-natural-food-additive-is-making-us-sick/\">The Cornucopia Institute\u003c/a>, a vocal opponent of carrageenan’s use in food, argues that it’s “non-essential,” and has pointed out in comments submitted to USDA that many alternatives exist. The \u003ca href=\"https://www.ota.com/\">Organic Trade Association\u003c/a> (OTA) explained in a statement that the “organic industry has been working hard to find alternatives to carrageenan and to … reformulate and phase out the use of carrageenan.” Indeed, a survey of supermarket shelves suggests that many products contain stabilizers and emulsifiers other than carrageenan, including \u003ca href=\"http://www.merriam-webster.com/dictionary/xanthan%20gum\">xanthan gum\u003c/a> and soy \u003ca href=\"http://www.dictionary.com/browse/lecithin\">lecithin\u003c/a>.\u003c/p>\n\u003cp>But this entire class of additives is raising health effects questions. Scientists studying \u003ca href=\"http://civileats.com/2015/02/25/how-emulsifiers-are-messing-with-our-guts-and-making-us-fat/\">other emulsifiers\u003c/a> used in processed food have found evidence that they may be \u003ca href=\"http://www.nature.com/nature/journal/v519/n7541/full/nature14232.html\">interfering with gut microbes\u003c/a> in ways that promote inflammation and conditions similar to those other research has linked to carrageenan.\u003c/p>\n\u003cp>\u003cstrong>Is it Safe?\u003c/strong>\u003c/p>\n\u003cp>There is a range of perspectives on carrageenan’s potential adverse health effects. But understanding precisely why some groups say people might want to avoid carrageenan requires some patience.\u003c/p>\n\u003cp>To begin, what’s referred to as “food-grade” carrageenan is also sometimes called “undegraded” carrageenan. On its own, this is generally considered safe by groups that include the U.S. Food and Drug Administration, and the World Health Organization (WHO). But, as a result of manufacturing, the carrageenan used by food manufacturers \u003ca href=\"https://books.google.com/books?id=19mM4xtgfOMC&pg=PA58&lpg=PA58&dq=FDA,+restrictions+on+degraded+carrageenan&source=bl&ots=MtI6IAGYEx&sig=REdNbl0Xm9AOF9ceQJuze_tMSqk&hl=en&sa=X&ved=0ahUKEwiAqsP055TQAhUCw2MKHfO-CeMQ6AEIPTAF#v=onepage&q=FDA%2C%20restrictions%20on%20degraded%20carrageenan&f=false\">often includes\u003c/a> some “degraded” carrageenan—which is of smaller molecular size and weight.\u003c/p>\n\u003cp>Degraded carrageenan is what prompts the most concern. Animal studies have linked it to \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201600545/full\">GI inflammation\u003c/a>, and conditions like \u003ca href=\"https://www.researchgate.net/publication/11677987_Review_of_Harmful_Gastrointestinal_Effects_of_Carrageenan_in_Animal_Experiments\">colitis\u003c/a>, as well as to intestinal tumors in laboratory mice. The WHO’s \u003ca href=\"http://www.inchem.org/documents/iarc/vol31/carrageenan.html\">International Agency for Research on Cancer\u003c/a> says degraded carrageenan is “\u003ca href=\"http://monographs.iarc.fr/ENG/Classification/\">possibly carcinogenic\u003c/a>.”\u003c/p>\n\u003cp>There are also questions about whether undegraded carrageenan \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1242073/\">might break down\u003c/a> in the human digestive system into the potentially harmful smaller molecules. “In acidic conditions, like in the human stomach, carrageenan does break down into smaller pieces,” said \u003ca href=\"http://consumersunion.org/\">Consumers Union\u003c/a> senior staff scientist Michael Hansen. Hansen also pointed to studies that have linked carrageenan to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/22011715\">insulin resistance\u003c/a>, a hallmark of diabetes.\u003c/p>\n\u003cp>However, \u003ca href=\"http://marinalg.org/about-us/\">Marinalg\u003c/a>, the trade association representing the \u003ca href=\"http://marinalg.org/our-members/\">seaweed processing industry\u003c/a>, questions such studies. Marinalg says these studies are not replicable, and instead points to \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17034924\">others\u003c/a> showing carrageenan’s lack of toxicity, including \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0278691516302265\">one\u003c/a> published in August (funded by FMC and the \u003ca href=\"http://foodingredientfacts.org/\">International Food Additives Counci\u003c/a>l), which found carrageenan exposure produced \u003ca href=\"http://marinalg.org/new-study-proves-no-adverse-effects-of-carrageenan-in-human-cells/\">no adverse effects\u003c/a> on human cells.\u003c/p>\n\u003cp>Lisa Lefferts, a senior scientist for Center for Science in the Public Interest (CSPI), acknowledges that carrageenan safety is not a black and white issue. “We had a lot of internal debate about this compound,” she explained. Yet, she said, “It’s a complex material and there are questions about how much is broken down,” and how much exposure there is to the degraded form.\u003c/p>\n\u003cp>Hansen is more emphatic. “There’s enough data on the health side to raise questions about its use in conventional food. But organic food is supposed to have a higher bar,” he said. And he added, “The only reason [USDA] is allowing it is so it can be put into processed foods.”\u003c/p>\n\u003cp>\u003cstrong>The Alternatives\u003c/strong>\u003c/p>\n\u003cp>The NOSB says that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">its review\u003c/a> of the “scientific evidence does not support claims of widespread negative human health impacts” from consuming carrageenan in processed foods. Some people may be sensitive to carrageenan, says the NOSB, “but even that is not entirely clear.”\u003c/p>\n\u003cp>Yet the NOSB also acknowledges that \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/AllProposals%2BTOCNov2016.pdf\">consumer demand\u003c/a> has already led to carrageenan’s removal from various products and that food manufacturers could replace the additive if necessary. Based on the availability of alternatives, NOSB subcommittee members considering carrageenan are recommending that the additive be removed from the list of synthetics allowed in USDA certified organic food. But whether that will happen remains to be seen.\u003c/p>\n\u003cp>Faced with conflicting evidence, many food manufacturers and consumers may opt to follow CSPI’s recommendation, which is to approach carrageenan with \u003ca href=\"https://cspinet.org/eating-healthy/chemical-cuisine\">caution\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The NOSB meeting is open to the public and will be held on November 16 – 18. USDA will post a transcript after the meeting. Twitter users can follow along with the hashtag #NOSB.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113634/carrageenan-is-everywhere-is-it-safe","authors":["byline_bayareabites_113634"],"categories":["bayareabites_13718","bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_15680","bayareabites_2608","bayareabites_8840","bayareabites_8913","bayareabites_14185"],"featImg":"bayareabites_113635","label":"bayareabites"},"bayareabites_99299":{"type":"posts","id":"bayareabites_99299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99299","score":null,"sort":[1439336658000]},"guestAuthors":[],"slug":"protein-goes-green-can-algae-become-the-next-soy","title":"Protein Goes Green: Can Algae Become The Next Soy?","publishDate":1439336658,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Could the next big thing in alternative proteins be a something tiny and green?\u003c/p>\n\u003cp>Several companies see a bright future for plant protein, and for microalgae in particular. But whether this attractive protein source can muscle out a place for itself against heavyweights like soy and pea is an open question. While soy has been the alternative protein of choice for years, up-and-coming companies like Hampton Creek Foods are using pea protein to make a substitute for eggs and mayonnaise, and are attracting \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">high-powered investors\u003c/a>. Will microalgae companies be able to follow suit?\u003c/p>\n\u003cp>Demand for plant protein of all stripes is growing in concert with growing interest in the U.S. in reducing meat consumption. Lots of people, from vegans to flexitarians to Meatless Monday dabblers, are substituting \u003ca href=\"http://www.latimes.com/science/sciencenow/la-sci-sn-vegan-health-20150121-story.html\">vegetables\u003c/a> for meat. And the national Dietary Guideline Advisory Committee concurs: Their \u003ca href=\"http://www.washingtonpost.com/news/wonkblog/wp/2015/02/19/eating-a-lot-of-meat-is-hurting-the-environment-and-you-should-stop-top-u-s-nutritional-panel-says/\">2015 recommendations\u003c/a> emphasize a plant-based diet and suggest that Americans cut back on meat for health and environmental reasons.\u003c/p>\n\u003cp>Many are seeing a business opportunity in this shift.\u003c/p>\n\u003cp>\"[Product] developers realize we need to broaden our protein horizons and are on the hunt for alternative protein sources,\" \u003ca href=\"https://www.linkedin.com/pub/camilla-stice/4/60a/b39\">Camilla Stice\u003c/a>, a food and nutrition research analyst at the tech strategy firm Lux Research Inc., tells The Salt via email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vegetable proteins are especially attractive, because consumers accept them more than other trendy protein alternatives, like insects. As The Salt has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe\">reported\u003c/a>, even though it's getting easier to snack on bugs, entomophagy still seems pretty creepy to most Westerners.\u003c/p>\n\u003cp>Soy currently dominates the plant protein market, according to Stice. But it has lost some ground, due in part to consumer concerns about \u003ca href=\"http://www.scientificamerican.com/article/soybean-fertility-hormone-isoflavones-genistein/\">estrogen-mimicking compounds\u003c/a> and GMOs. Other plant proteins — from pea, rice, bean, potato and quinoa — are making some inroads.\u003c/p>\n\u003cp>But the algae boosters say it has nutritional advantages that make it stand out. Microalgae is 50 to 60 percent protein, but unlike many soy protein products, where the protein has been isolated from the plant, microalgae is generally used as a whole-food ingredient and retains more than just protein. Nutrients vary by strain, but can include fat; fiber; vitamin A, B, C and E; and minerals.\u003c/p>\n\u003cp>\"Algae\" informally refers to a variety of organisms that are aquatic and photosynthetic but lack stems, roots and leaves. There are \u003ca href=\"http://www.academia.edu/1741106/ALGAE_BIOLOGY\">two broad categories\u003c/a> of algae: macroalgae and microalgae. Macroalgae are seaweeds, like dulse and kelp. They're large and multicellular, and are also \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/19/394060671/watch-your-back-kale-kelp-is-gunning-for-the-veggie-du-jour-title\">of interest\u003c/a> as a food crop. Microalgae are single-celled organisms, and some species (there are thousands) might make good \u003ca href=\"http://www.npr.org/2012/10/25/163606540/algae-as-car-fuel-possible-but-not-sustainable\">biofuel.\u003c/a>\u003c/p>\n\u003cp>A handful of microalgae species, \u003cem>Spirulina\u003c/em> or \u003cem>Chlorella\u003c/em> in particular, also show promise as a natural superfood. Technically, \u003cem>Spirulina\u003c/em> isn't even an algae; it's a kind of cyanobacteria, called blue-green algae. But both \u003cem>Spirulina\u003c/em> and \u003cem>Chlorella\u003c/em> have been used as dietary supplements and in food products like \u003ca href=\"http://www.nakedjuice.com/our-products/juice/green-machine\">green smoothie drinks\u003c/a>, and both are relatively easy to grow. For some companies trying to make microalgae catch on as an alternative protein source, \u003cem>Chlorella\u003c/em> is the microalgae of choice.\u003c/p>\n\u003cp>Here in the U.S., there's some buzz around \u003ca href=\"http://solazyme.com/?lang=en\">Solazyme\u003c/a>, a San Francisco-based company best known for its work with plant-based fuels. Now it's also developing microalgae powder for use in cooking, baking and smoothies. The food products are being marketed under the name AlgaVia, and are beginning to be used as ingredients in \u003ca href=\"http://www.califiafarms.com/products/coffee-creamer/\">grocery store items\u003c/a>.\u003c/p>\n\u003cp>Mark Brooks, the senior vice president of Solazyme's food division, says he's excited about the prospect of bringing algal protein to the masses. \"We are making new-to-the-world, game-changing protein,\" he says.\u003c/p>\n\u003cp>At Solazyme, a strain of \u003cem>Chlorella\u003c/em> microalgae is \u003ca href=\"http://solazyme.com/innovation/?lang=en\">grown\u003c/a> in closed, stainless-steel fermentation tanks (as opposed to the \u003ca href=\"http://allaboutalgae.com/open-pond/\">open-pond system\u003c/a> used in other production facilities) and then washed, dried, and milled into powder.\u003c/p>\n\u003cp>With fermentation, Brooks says, Solazyme can turn plant sugars into protein quickly. The short time required for a finished product is why he calls Solazyme's technology \"revolutionary:\" Instead of taking months to grow a crop, or years to raise an animal into adulthood, high-protein microalgae can be produced in a matter of days.\u003c/p>\n\u003cp>In Portugal, another company, called \u003ca href=\"http://www.allma.com/ing/food-ingredients\">Allma\u003c/a>, is offering microalgae food products. Allma produces a different strain of \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>algae that, unlike Solazyme's microalgae, requires light to grow inside a closed system called a photobioreactor. Sofia Mendonca, the business development manager at Allma, says that this method of growth allows a high level of control over algal growth.\u003c/p>\n\u003cp>Allma is offering several \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>products, Mendonca says, and consumer feedback has been positive. \"Microalgae products are needed,\" she says, because \"they represent a natural, high quality source of essential micronutrients.\" Mendonca thinks the future of microalgae is bright.\u003c/p>\n\u003cp>But that doesn't mean it's quite ready for prime time. \"Microalgae cannot be yet considered a food commodity,\" Mendonca says. And, she says, there are many obstacles for her company and others to overcome before they can scale up.\u003c/p>\n\u003cp>Mario Tredici, a professor at the University of Florence who has spent several decades researching microalgae, says that for now, microalgae is still too costly to compete with other plant proteins. In 10 years, he predicts, the price may come down enough where it could compete with milk and eggs.\u003c/p>\n\u003cp>Stice agrees that cost is a problem. \"The industry is looking for a low-cost, sustainable protein source,\" she says, \"and developers have yet to prove algae is that source.\" Other concerns are also holding microalgae back, she says. Depending on the species of algae, the type of production system, and location, growing microalgae can use a lot of water and have high energy costs.\u003c/p>\n\u003cp>What needs to happen, Tredici says, is more research on growing microalgae at large scales. And if we can figure this puzzle out, cultivation of microalgae could have very large impacts. Growing microalgae saves soil, uses fertilizer with very high efficiency, and doesn't require pesticides. Water can be a problem, but closed systems of cultivation recirculate water to limit waste. Tredici's group is looking into cultivation of a marine microalgae as food, so that freshwater wouldn't be needed at all.\u003c/p>\n\u003cp>It may not be ready yet, but in the future, Tredici says, microalgae could compete with alternative protein sources like insects, with the added benefit of more vitamins and nutrients. \"Protein is important,\" he says, \"but algae are much more than protein.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?","status":"publish","parent":0,"modified":1439336919,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1082},"headData":{"title":"Protein Goes Green: Can Algae Become The Next Soy? | KQED","description":"Some companies think microalgae could be the alternative protein of the future, but can it top plant proteins?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Protein Goes Green: Can Algae Become The Next Soy?","datePublished":"2015-08-11T23:44:18.000Z","dateModified":"2015-08-11T23:48:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99299 http://ww2.kqed.org/bayareabites/?p=99299","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/11/protein-goes-green-can-algae-become-the-next-soy/","disqusTitle":"Protein Goes Green: Can Algae Become The Next Soy?","nprByline":"Jessie Rack, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"429985941","nprApiLink":"http://api.npr.org/query?id=429985941&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/11/429985941/protein-goes-green-can-algae-become-the-next-soy?ft=nprml&f=429985941","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Aug 2015 17:27:00 -0400","nprStoryDate":"Tue, 11 Aug 2015 17:27:23 -0400","nprLastModifiedDate":"Tue, 11 Aug 2015 17:27:23 -0400","path":"/bayareabites/99299/protein-goes-green-can-algae-become-the-next-soy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could the next big thing in alternative proteins be a something tiny and green?\u003c/p>\n\u003cp>Several companies see a bright future for plant protein, and for microalgae in particular. But whether this attractive protein source can muscle out a place for itself against heavyweights like soy and pea is an open question. While soy has been the alternative protein of choice for years, up-and-coming companies like Hampton Creek Foods are using pea protein to make a substitute for eggs and mayonnaise, and are attracting \u003ca href=\"http://www.npr.org/sections/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\">high-powered investors\u003c/a>. Will microalgae companies be able to follow suit?\u003c/p>\n\u003cp>Demand for plant protein of all stripes is growing in concert with growing interest in the U.S. in reducing meat consumption. Lots of people, from vegans to flexitarians to Meatless Monday dabblers, are substituting \u003ca href=\"http://www.latimes.com/science/sciencenow/la-sci-sn-vegan-health-20150121-story.html\">vegetables\u003c/a> for meat. And the national Dietary Guideline Advisory Committee concurs: Their \u003ca href=\"http://www.washingtonpost.com/news/wonkblog/wp/2015/02/19/eating-a-lot-of-meat-is-hurting-the-environment-and-you-should-stop-top-u-s-nutritional-panel-says/\">2015 recommendations\u003c/a> emphasize a plant-based diet and suggest that Americans cut back on meat for health and environmental reasons.\u003c/p>\n\u003cp>Many are seeing a business opportunity in this shift.\u003c/p>\n\u003cp>\"[Product] developers realize we need to broaden our protein horizons and are on the hunt for alternative protein sources,\" \u003ca href=\"https://www.linkedin.com/pub/camilla-stice/4/60a/b39\">Camilla Stice\u003c/a>, a food and nutrition research analyst at the tech strategy firm Lux Research Inc., tells The Salt via email.\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>Vegetable proteins are especially attractive, because consumers accept them more than other trendy protein alternatives, like insects. As The Salt has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/27/410013224/bugs-its-not-whats-for-dinner-until-theyre-tastier-maybe\">reported\u003c/a>, even though it's getting easier to snack on bugs, entomophagy still seems pretty creepy to most Westerners.\u003c/p>\n\u003cp>Soy currently dominates the plant protein market, according to Stice. But it has lost some ground, due in part to consumer concerns about \u003ca href=\"http://www.scientificamerican.com/article/soybean-fertility-hormone-isoflavones-genistein/\">estrogen-mimicking compounds\u003c/a> and GMOs. Other plant proteins — from pea, rice, bean, potato and quinoa — are making some inroads.\u003c/p>\n\u003cp>But the algae boosters say it has nutritional advantages that make it stand out. Microalgae is 50 to 60 percent protein, but unlike many soy protein products, where the protein has been isolated from the plant, microalgae is generally used as a whole-food ingredient and retains more than just protein. Nutrients vary by strain, but can include fat; fiber; vitamin A, B, C and E; and minerals.\u003c/p>\n\u003cp>\"Algae\" informally refers to a variety of organisms that are aquatic and photosynthetic but lack stems, roots and leaves. There are \u003ca href=\"http://www.academia.edu/1741106/ALGAE_BIOLOGY\">two broad categories\u003c/a> of algae: macroalgae and microalgae. Macroalgae are seaweeds, like dulse and kelp. They're large and multicellular, and are also \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/19/394060671/watch-your-back-kale-kelp-is-gunning-for-the-veggie-du-jour-title\">of interest\u003c/a> as a food crop. Microalgae are single-celled organisms, and some species (there are thousands) might make good \u003ca href=\"http://www.npr.org/2012/10/25/163606540/algae-as-car-fuel-possible-but-not-sustainable\">biofuel.\u003c/a>\u003c/p>\n\u003cp>A handful of microalgae species, \u003cem>Spirulina\u003c/em> or \u003cem>Chlorella\u003c/em> in particular, also show promise as a natural superfood. Technically, \u003cem>Spirulina\u003c/em> isn't even an algae; it's a kind of cyanobacteria, called blue-green algae. But both \u003cem>Spirulina\u003c/em> and \u003cem>Chlorella\u003c/em> have been used as dietary supplements and in food products like \u003ca href=\"http://www.nakedjuice.com/our-products/juice/green-machine\">green smoothie drinks\u003c/a>, and both are relatively easy to grow. For some companies trying to make microalgae catch on as an alternative protein source, \u003cem>Chlorella\u003c/em> is the microalgae of choice.\u003c/p>\n\u003cp>Here in the U.S., there's some buzz around \u003ca href=\"http://solazyme.com/?lang=en\">Solazyme\u003c/a>, a San Francisco-based company best known for its work with plant-based fuels. Now it's also developing microalgae powder for use in cooking, baking and smoothies. The food products are being marketed under the name AlgaVia, and are beginning to be used as ingredients in \u003ca href=\"http://www.califiafarms.com/products/coffee-creamer/\">grocery store items\u003c/a>.\u003c/p>\n\u003cp>Mark Brooks, the senior vice president of Solazyme's food division, says he's excited about the prospect of bringing algal protein to the masses. \"We are making new-to-the-world, game-changing protein,\" he says.\u003c/p>\n\u003cp>At Solazyme, a strain of \u003cem>Chlorella\u003c/em> microalgae is \u003ca href=\"http://solazyme.com/innovation/?lang=en\">grown\u003c/a> in closed, stainless-steel fermentation tanks (as opposed to the \u003ca href=\"http://allaboutalgae.com/open-pond/\">open-pond system\u003c/a> used in other production facilities) and then washed, dried, and milled into powder.\u003c/p>\n\u003cp>With fermentation, Brooks says, Solazyme can turn plant sugars into protein quickly. The short time required for a finished product is why he calls Solazyme's technology \"revolutionary:\" Instead of taking months to grow a crop, or years to raise an animal into adulthood, high-protein microalgae can be produced in a matter of days.\u003c/p>\n\u003cp>In Portugal, another company, called \u003ca href=\"http://www.allma.com/ing/food-ingredients\">Allma\u003c/a>, is offering microalgae food products. Allma produces a different strain of \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>algae that, unlike Solazyme's microalgae, requires light to grow inside a closed system called a photobioreactor. Sofia Mendonca, the business development manager at Allma, says that this method of growth allows a high level of control over algal growth.\u003c/p>\n\u003cp>Allma is offering several \u003cem>Chlorella\u003c/em>\u003cem> \u003c/em>products, Mendonca says, and consumer feedback has been positive. \"Microalgae products are needed,\" she says, because \"they represent a natural, high quality source of essential micronutrients.\" Mendonca thinks the future of microalgae is bright.\u003c/p>\n\u003cp>But that doesn't mean it's quite ready for prime time. \"Microalgae cannot be yet considered a food commodity,\" Mendonca says. And, she says, there are many obstacles for her company and others to overcome before they can scale up.\u003c/p>\n\u003cp>Mario Tredici, a professor at the University of Florence who has spent several decades researching microalgae, says that for now, microalgae is still too costly to compete with other plant proteins. In 10 years, he predicts, the price may come down enough where it could compete with milk and eggs.\u003c/p>\n\u003cp>Stice agrees that cost is a problem. \"The industry is looking for a low-cost, sustainable protein source,\" she says, \"and developers have yet to prove algae is that source.\" Other concerns are also holding microalgae back, she says. Depending on the species of algae, the type of production system, and location, growing microalgae can use a lot of water and have high energy costs.\u003c/p>\n\u003cp>What needs to happen, Tredici says, is more research on growing microalgae at large scales. And if we can figure this puzzle out, cultivation of microalgae could have very large impacts. Growing microalgae saves soil, uses fertilizer with very high efficiency, and doesn't require pesticides. Water can be a problem, but closed systems of cultivation recirculate water to limit waste. Tredici's group is looking into cultivation of a marine microalgae as food, so that freshwater wouldn't be needed at all.\u003c/p>\n\u003cp>It may not be ready yet, but in the future, Tredici says, microalgae could compete with alternative protein sources like insects, with the added benefit of more vitamins and nutrients. \"Protein is important,\" he says, \"but algae are much more than protein.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99299/protein-goes-green-can-algae-become-the-next-soy","authors":["byline_bayareabites_99299"],"categories":["bayareabites_4084"],"tags":["bayareabites_14700","bayareabites_14699","bayareabites_14702","bayareabites_8861","bayareabites_8840","bayareabites_14701"],"featImg":"bayareabites_99300","label":"bayareabites"},"bayareabites_96307":{"type":"posts","id":"bayareabites_96307","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96307","score":null,"sort":[1432310441000]},"guestAuthors":[],"slug":"savoring-seaweeds-what-you-need-to-know-before-diving-in","title":"Savoring Seaweeds: What You Need to Know Before Diving In","publishDate":1432310441,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As you may have noticed, nori is the new potato chip. Or at least that’s how marketers are trying to position it. Slightly salty with a delicate crunch, snack-sized sheets of roasted nori have become popular munchies for adults and kids alike. These seaweed “crisps” are crowd pleasers not only because of the taste, texture and low calorie count, but because we figure that eating any kind of vegetable – even if it’s from the ocean – must be good for us. More and more parents are tossing those nifty seaweed snack-packs into school lunch boxes, relieved to have finally found something green that their children will eat.\u003c/p>\n\u003cp>But what do we really know about the benefits of eating seaweeds? Long a staple in Asian countries, most westerners are fairly new to the sea veggie scene. The popularity of seaweeds in the U.S. has been on the rise because they are indeed nutritious – and because recent studies point to health benefits ranging from weight loss to cancer prevention. Although it is decidedly a good move to add some seaweed to your dietary mix, there are a few things worth considering about the promise and safety of eating these marine greens, before you dive in.\u003c/p>\n\u003cfigure id=\"attachment_96310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/nori-plate3.jpg\" alt=\"Roasted nori cut into snack sized sheets\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted nori cut into snack sized sheets \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Seaweeds 101\u003c/h4>\n\u003cp>There are thousands of kinds of seaweed, but only a small fraction are typically eaten. Members of the algae family, seaweeds are categorized into three varieties: brown, red and green. Brown seaweed, which includes kelp and wakame, is the most commonly consumed worldwide, followed closely by red. Red seaweed encompasses dulse and all types of nori, which holds our sushi rolls together and fills those snack-packs sold by \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1690\" target=\"_blank\" rel=\"noopener\">Trader Joes\u003c/a>, \u003ca href=\"http://www.seasnax.com/\" target=\"_blank\" rel=\"noopener\">SeaSnax\u003c/a>, and Marin County based \u003ca href=\"http://www.gimmehealth.com/pages/gimme-seaweed\" target=\"_blank\" rel=\"noopener\">GimMe Seaweed\u003c/a> (owned by Annie Chun). Of the less popular green seaweeds, sea lettuces are among the variety most frequently eaten.\u003c/p>\n\u003cp>Seaweeds can be eaten fresh from the sea, but are more often dried and then roasted or reconstituted to their original form and incorporated into soups or salads. Just like the land-grown vegetables that we eat, seaweeds are cultivated and harvested commercially. Although \u003ca href=\"http://www.seaweed.ie/aquaculture/WorldProduction.php\" target=\"_blank\" rel=\"noopener\">harvested around the globe\u003c/a>, China is responsible for nearly 60% of the world’s seaweed production. Much of the nori that is packaged and sold in the U.S. seems to be farmed in Korea, although more locally sourced seaweeds are sold by smaller companies such as \u003ca href=\"http://www.loveseaweed.com/\" target=\"_blank\" rel=\"noopener\">Rising Tide Sea Vegetables\u003c/a>, which hand-harvests wild seaweeds off the Mendocino Coast.\u003c/p>\n\u003cfigure id=\"attachment_96312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/TJ.jpg\" alt=\"Trade Joe’s popular seaweed snack-packs.\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trade Joe’s popular seaweed snack-packs. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Fiber, Protein and Iodine Powerhouses\u003c/h4>\n\u003cp>Seaweeds provide nutrients such as calcium and \u003ca href=\"http://healthland.time.com/2013/06/13/what-to-eat-now-seaweed/\" target=\"_blank\" rel=\"noopener\">vitamins A, B-6 and C\u003c/a>. Many seaweeds are also loaded with fiber and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22054957\" target=\"_blank\" rel=\"noopener\">protein\u003c/a>. But seaweed’s biggest claim to nutritional fame is that it is packed with iodine, a mineral that is essential for maintaining a healthy thyroid, which regulates our hormone levels.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Iodine deficiencies are on the rise among Americans because of our shift to natural sea salt rather than iodized salt, and can result in a wide range of problems including weight gain, depression and nausea. Getting enough iodine is particularly essential for pregnant women, helping to ensure healthy fetal development. Foods like baked potatoes, yogurt and cranberries are good sources of iodine, but none compare to the amounts found in most seaweeds.\u003c/p>\n\u003cp>But before you take the “more is more” approach, it’s important to note that you can overdo it. Too much iodine consumption can lead to problems very similar to iodine deficiency. Iodine levels can vary depending on where the seaweed is cultivated, and some seaweeds tend to contain much higher levels of iodine than others (kelp tends to be high, while nori is typically low).\u003c/p>\n\u003cp>The single serving of nori contained in a SeaSnax roasted seaweed snack-pack contains 25 mcg of iodine, which is “well within the safe zone,” according to Dr. Jane Teas, a prominent researcher at the University of South Carolina. The \u003ca href=\"http://ods.od.nih.gov/factsheets/Iodine-Consumer/\" target=\"_blank\" rel=\"noopener\">National Institutes of Health recommends\u003c/a> no more than 1100 mcg maximum iodine intake for adults and 300 mcg for kids 4-8, while the minimum daily RDA is 150 mcg for adults and 90 mcg for 4-8 year-olds.\u003c/p>\n\u003cp>According to Teas, healthy Americans who don’t have iodine sensitivities shouldn’t worry about getting too much from eating any kind of seaweed in moderation. “For people in Japan, there seems to be some habituation to high iodine in their diet, and most people are not affected,” says Teas. She does caution that you can get too much iodine from taking seaweed capsules as a supplement, however.\u003c/p>\n\u003cfigure id=\"attachment_96311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96311\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/seaweed-salad.jpg\" alt=\"Wakame salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wakame salad \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>The Promise of Prevention\u003c/h4>\n\u003cp>Researchers have only just begun to uncover the medicinal properties of the unique chemical compounds found in seaweeds. \u003ca href=\"http://oceanservice.noaa.gov/facts/seaweed.html\" target=\"_blank\" rel=\"noopener\">Anecdotal evidence\u003c/a> suggests that ancient Egyptians used seaweed to treat breast cancer, something scientists are studying today. A small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3651528/\" target=\"_blank\" rel=\"noopener\">proof of concept study\u003c/a> conducted recently by Teas and her colleagues showed that seaweed may help regulate estrogen levels. Teas calls for future research to see if it may also contribute to reducing the risk of breast cancer and even helping reduce symptoms of PMS. In Japan, where breast cancer levels are particularly low, studies continue to point to seaweed as a major factor in this reduced rate, which was once attributed to increased soy consumption.\u003c/p>\n\u003cp>Seaweeds may help treat other types of cancer too. “In cell culture, seaweed has been shown to increase cancer cell mortality for several cancers, including colon and prostate cancer, melanoma, sarcoma and others,” says Teas.\u003c/p>\n\u003cp>It’s important to bear in mind that much more research is needed, but studies have also suggested that eating seaweed may help reduce inflammation, lower blood pressure and boost general heart health, among other benefits. Although clinical trials have not yet been conducted, a 2014 study found that seaweed consumption has the potential to reduce the amount of fat that our bodies absorb.\u003c/p>\n\u003cp>This is particularly promising news for those who remain unconvinced that they should swap their potato chips for toasted nori. Perhaps we can eat our seaweed and have our chips, too.\u003c/p>\n\u003ch4>Mind Your Metals\u003c/h4>\n\u003cp>Like their terrestrial counterparts, sea greens can be contaminated by heavy metals such as lead and mercury lurking in the environment where they are grown. \u003ca href=\"http://www.bbc.com/news/health-26394577\" target=\"_blank\" rel=\"noopener\">Studies suggest\u003c/a> that seaweeds harvested in certain regions tend to contain lower metal concentrations than others, and that certain seaweeds are more prone to absorbing various toxins. Hijiki, for example, has been shown to be particularly vulnerable to \u003ca href=\"http://www.treehugger.com/culture/ask-treehugger-is-eating-seaweed-dangerous.html\" target=\"_blank\" rel=\"noopener\">absorbing inorganic arsenic\u003c/a> from seawater, while nori, kombu and wakame are not. Arsenic is a chemical often found in association with metals and has been linked to cancer.\u003c/p>\n\u003cp>Fortunately, the U.S. has strict regulations in place for making sure that the seaweeds we eat don’t contain unsafe levels of toxins. Look for packages stamped with the USDA certification mark or do a little research before you buy to help ensure that your seaweed will do you more good than harm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Want more information? For a full rundown on seaweeds visit this reputable and \u003ca href=\"http://www.seaweed.ie/index.php\" target=\"_blank\" rel=\"noopener\">comprehensive website\u003c/a> created by the Irish Seaweed Research Group.\u003c/p>\n\n","blocks":[],"excerpt":"The popularity of seaweeds is on the rise in the U.S. as people look to add more plant power to their diets, but questions have also arisen about the promise and safety of eating these sea veggies.","status":"publish","parent":0,"modified":1556738866,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1219},"headData":{"title":"Savoring Seaweeds: What You Need to Know Before Diving In | KQED","description":"The popularity of seaweeds is on the rise in the U.S. as people look to add more plant power to their diets, but questions have also arisen about the promise and safety of eating these sea veggies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Savoring Seaweeds: What You Need to Know Before Diving In","datePublished":"2015-05-22T16:00:41.000Z","dateModified":"2019-05-01T19:27:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96307 http://ww2.kqed.org/bayareabites/?p=96307","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/22/savoring-seaweeds-what-you-need-to-know-before-diving-in/","disqusTitle":"Savoring Seaweeds: What You Need to Know Before Diving In","path":"/bayareabites/96307/savoring-seaweeds-what-you-need-to-know-before-diving-in","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As you may have noticed, nori is the new potato chip. Or at least that’s how marketers are trying to position it. Slightly salty with a delicate crunch, snack-sized sheets of roasted nori have become popular munchies for adults and kids alike. These seaweed “crisps” are crowd pleasers not only because of the taste, texture and low calorie count, but because we figure that eating any kind of vegetable – even if it’s from the ocean – must be good for us. More and more parents are tossing those nifty seaweed snack-packs into school lunch boxes, relieved to have finally found something green that their children will eat.\u003c/p>\n\u003cp>But what do we really know about the benefits of eating seaweeds? Long a staple in Asian countries, most westerners are fairly new to the sea veggie scene. The popularity of seaweeds in the U.S. has been on the rise because they are indeed nutritious – and because recent studies point to health benefits ranging from weight loss to cancer prevention. Although it is decidedly a good move to add some seaweed to your dietary mix, there are a few things worth considering about the promise and safety of eating these marine greens, before you dive in.\u003c/p>\n\u003cfigure id=\"attachment_96310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96310\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/nori-plate3.jpg\" alt=\"Roasted nori cut into snack sized sheets\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/nori-plate3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted nori cut into snack sized sheets \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Seaweeds 101\u003c/h4>\n\u003cp>There are thousands of kinds of seaweed, but only a small fraction are typically eaten. Members of the algae family, seaweeds are categorized into three varieties: brown, red and green. Brown seaweed, which includes kelp and wakame, is the most commonly consumed worldwide, followed closely by red. Red seaweed encompasses dulse and all types of nori, which holds our sushi rolls together and fills those snack-packs sold by \u003ca href=\"http://www.traderjoes.com/fearless-flyer/article/1690\" target=\"_blank\" rel=\"noopener\">Trader Joes\u003c/a>, \u003ca href=\"http://www.seasnax.com/\" target=\"_blank\" rel=\"noopener\">SeaSnax\u003c/a>, and Marin County based \u003ca href=\"http://www.gimmehealth.com/pages/gimme-seaweed\" target=\"_blank\" rel=\"noopener\">GimMe Seaweed\u003c/a> (owned by Annie Chun). Of the less popular green seaweeds, sea lettuces are among the variety most frequently eaten.\u003c/p>\n\u003cp>Seaweeds can be eaten fresh from the sea, but are more often dried and then roasted or reconstituted to their original form and incorporated into soups or salads. Just like the land-grown vegetables that we eat, seaweeds are cultivated and harvested commercially. Although \u003ca href=\"http://www.seaweed.ie/aquaculture/WorldProduction.php\" target=\"_blank\" rel=\"noopener\">harvested around the globe\u003c/a>, China is responsible for nearly 60% of the world’s seaweed production. Much of the nori that is packaged and sold in the U.S. seems to be farmed in Korea, although more locally sourced seaweeds are sold by smaller companies such as \u003ca href=\"http://www.loveseaweed.com/\" target=\"_blank\" rel=\"noopener\">Rising Tide Sea Vegetables\u003c/a>, which hand-harvests wild seaweeds off the Mendocino Coast.\u003c/p>\n\u003cfigure id=\"attachment_96312\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96312\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/TJ.jpg\" alt=\"Trade Joe’s popular seaweed snack-packs.\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/TJ-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trade Joe’s popular seaweed snack-packs. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>Fiber, Protein and Iodine Powerhouses\u003c/h4>\n\u003cp>Seaweeds provide nutrients such as calcium and \u003ca href=\"http://healthland.time.com/2013/06/13/what-to-eat-now-seaweed/\" target=\"_blank\" rel=\"noopener\">vitamins A, B-6 and C\u003c/a>. Many seaweeds are also loaded with fiber and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22054957\" target=\"_blank\" rel=\"noopener\">protein\u003c/a>. But seaweed’s biggest claim to nutritional fame is that it is packed with iodine, a mineral that is essential for maintaining a healthy thyroid, which regulates our hormone levels.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Iodine deficiencies are on the rise among Americans because of our shift to natural sea salt rather than iodized salt, and can result in a wide range of problems including weight gain, depression and nausea. Getting enough iodine is particularly essential for pregnant women, helping to ensure healthy fetal development. Foods like baked potatoes, yogurt and cranberries are good sources of iodine, but none compare to the amounts found in most seaweeds.\u003c/p>\n\u003cp>But before you take the “more is more” approach, it’s important to note that you can overdo it. Too much iodine consumption can lead to problems very similar to iodine deficiency. Iodine levels can vary depending on where the seaweed is cultivated, and some seaweeds tend to contain much higher levels of iodine than others (kelp tends to be high, while nori is typically low).\u003c/p>\n\u003cp>The single serving of nori contained in a SeaSnax roasted seaweed snack-pack contains 25 mcg of iodine, which is “well within the safe zone,” according to Dr. Jane Teas, a prominent researcher at the University of South Carolina. The \u003ca href=\"http://ods.od.nih.gov/factsheets/Iodine-Consumer/\" target=\"_blank\" rel=\"noopener\">National Institutes of Health recommends\u003c/a> no more than 1100 mcg maximum iodine intake for adults and 300 mcg for kids 4-8, while the minimum daily RDA is 150 mcg for adults and 90 mcg for 4-8 year-olds.\u003c/p>\n\u003cp>According to Teas, healthy Americans who don’t have iodine sensitivities shouldn’t worry about getting too much from eating any kind of seaweed in moderation. “For people in Japan, there seems to be some habituation to high iodine in their diet, and most people are not affected,” says Teas. She does caution that you can get too much iodine from taking seaweed capsules as a supplement, however.\u003c/p>\n\u003cfigure id=\"attachment_96311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96311\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/seaweed-salad.jpg\" alt=\"Wakame salad\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/seaweed-salad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wakame salad \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch4>The Promise of Prevention\u003c/h4>\n\u003cp>Researchers have only just begun to uncover the medicinal properties of the unique chemical compounds found in seaweeds. \u003ca href=\"http://oceanservice.noaa.gov/facts/seaweed.html\" target=\"_blank\" rel=\"noopener\">Anecdotal evidence\u003c/a> suggests that ancient Egyptians used seaweed to treat breast cancer, something scientists are studying today. A small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3651528/\" target=\"_blank\" rel=\"noopener\">proof of concept study\u003c/a> conducted recently by Teas and her colleagues showed that seaweed may help regulate estrogen levels. Teas calls for future research to see if it may also contribute to reducing the risk of breast cancer and even helping reduce symptoms of PMS. In Japan, where breast cancer levels are particularly low, studies continue to point to seaweed as a major factor in this reduced rate, which was once attributed to increased soy consumption.\u003c/p>\n\u003cp>Seaweeds may help treat other types of cancer too. “In cell culture, seaweed has been shown to increase cancer cell mortality for several cancers, including colon and prostate cancer, melanoma, sarcoma and others,” says Teas.\u003c/p>\n\u003cp>It’s important to bear in mind that much more research is needed, but studies have also suggested that eating seaweed may help reduce inflammation, lower blood pressure and boost general heart health, among other benefits. Although clinical trials have not yet been conducted, a 2014 study found that seaweed consumption has the potential to reduce the amount of fat that our bodies absorb.\u003c/p>\n\u003cp>This is particularly promising news for those who remain unconvinced that they should swap their potato chips for toasted nori. Perhaps we can eat our seaweed and have our chips, too.\u003c/p>\n\u003ch4>Mind Your Metals\u003c/h4>\n\u003cp>Like their terrestrial counterparts, sea greens can be contaminated by heavy metals such as lead and mercury lurking in the environment where they are grown. \u003ca href=\"http://www.bbc.com/news/health-26394577\" target=\"_blank\" rel=\"noopener\">Studies suggest\u003c/a> that seaweeds harvested in certain regions tend to contain lower metal concentrations than others, and that certain seaweeds are more prone to absorbing various toxins. Hijiki, for example, has been shown to be particularly vulnerable to \u003ca href=\"http://www.treehugger.com/culture/ask-treehugger-is-eating-seaweed-dangerous.html\" target=\"_blank\" rel=\"noopener\">absorbing inorganic arsenic\u003c/a> from seawater, while nori, kombu and wakame are not. Arsenic is a chemical often found in association with metals and has been linked to cancer.\u003c/p>\n\u003cp>Fortunately, the U.S. has strict regulations in place for making sure that the seaweeds we eat don’t contain unsafe levels of toxins. Look for packages stamped with the USDA certification mark or do a little research before you buy to help ensure that your seaweed will do you more good than harm.\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>Want more information? For a full rundown on seaweeds visit this reputable and \u003ca href=\"http://www.seaweed.ie/index.php\" target=\"_blank\" rel=\"noopener\">comprehensive website\u003c/a> created by the Irish Seaweed Research Group.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96307/savoring-seaweeds-what-you-need-to-know-before-diving-in","authors":["5412"],"categories":["bayareabites_2998","bayareabites_4084","bayareabites_1245","bayareabites_1873"],"tags":["bayareabites_449","bayareabites_8840"],"featImg":"bayareabites_96309","label":"bayareabites"},"bayareabites_84948":{"type":"posts","id":"bayareabites_84948","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84948","score":null,"sort":[1405529281000]},"guestAuthors":[],"slug":"craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed","title":"Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed","publishDate":1405529281,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state's emerging seaweed aquaculture industry may benefit.","status":"publish","parent":0,"modified":1405529281,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":814},"headData":{"title":"Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed | KQED","description":"A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state's emerging seaweed aquaculture industry may benefit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed","datePublished":"2014-07-16T16:48:01.000Z","dateModified":"2014-07-16T16:48:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84948 http://blogs.kqed.org/bayareabites/?p=84948","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/16/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed/","disqusTitle":"Craft Beer Reaches New Depths As Mainers Brew A Batch From Seaweed","nprByline":"Jay Field","nprStoryId":"331423345","nprApiLink":"http://api.npr.org/query?id=331423345&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed?ft=3&f=331423345","nprRetrievedStory":"1","nprPubDate":"Wed, 16 Jul 2014 10:32:00 -0400","nprStoryDate":"Wed, 16 Jul 2014 03:42:00 -0400","nprLastModifiedDate":"Wed, 16 Jul 2014 08:46:38 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3?orgId=495&topicId=1053&ft=3&f=331423345","nprAudioM3u":"http://api.npr.org/m3u/1331899982-a4e207.m3u?orgId=495&topicId=1053&ft=3&f=331423345","path":"/bayareabites/84948/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84949\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-1-aae933d8475943bdd4d7d874763abcf25c2d9990.jpg\" alt=\"A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-84949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A glass of the seaweed beer created by Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140716_me_craft_beer_reaches_new_depths_as_mainers_brew_a_batch_from_seaweed.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://mpbn.drupal.publicbroadcasting.net/people/jay-field\" target=\"_blank\">Jay Field\u003c/a>, \u003ca href=\"http://www.mpbn.net/\" target=\"_blank\">MPBN\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/16/331423345/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/16/14)\u003c/p>\n\u003cp>More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/\">whale bones\u003c/a>. But what about a beer made with seaweed?\u003c/p>\n\u003cfigure id=\"attachment_84950\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-4_enl-1405859348159403f1f71c7bff0a06d2e2096563.jpg\" alt=\"The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-84950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sugar kelp used to make beer. Photo: David Carlson/Marshall Wharf Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://www.marshallwharf.com/\">Marshall Wharf Brewing Co\u003c/a>. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company's owner, discovered a beer from Scotland, called Kelpie, made with seaweed.\u003c/p>\n\u003cp>\"If there's seaweed in Maine and it's a good product,\" he says, \"why not try putting it in the beer?\"\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>Few if any U.S. breweries have tried making beer with seaweed.\u003c/p>\n\u003cfigure id=\"attachment_84951\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/seaweed-beer-3_slide-b6cff336f5df888be5f094d5cc62730c09ecc635.jpg\" alt=\"The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-84951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Marshall Wharf Brewing Co. in Belfast, Maine. Photo: Jay Field/MPBN\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're taking a risk,\" says Carlson, \"because when you build a recipe, you want to know everything that's going into it. You don't want to fly blind.\"\u003c/p>\n\u003cp>To lessen that risk, at least a bit, Carlson has been consulting with scientists like Sarah Redmond, an aquaculture specialist at the University of Maine's \u003ca href=\"http://www.ccar.um.maine.edu/\">Center for Cooperative Aquaculture Research\u003c/a>. Maine has been harvesting wild seaweed for years, but has only started getting serious about farming it.\u003c/p>\n\u003cp>\"We know that if we can figure out how to farm it on sea farms, then we'll be able to provide more of a sustainable source of seaweeds,\" says Redmond, \"for exciting new products in Maine and to drive new innovation.\" Products like fertilizer, food ingredients, nutritional supplements or even beer.\u003c/p>\n\u003cp>Redmond has become something of an activist for seaweed, teaching fledgling seaweed farmers like Peter Arnold how to seed kelp and other species and grow them on lines just off shore. Arnold runs \u003ca href=\"http://www.seagrant.umaine.edu/extension/kelp-mussels\">Maine Fresh Sea Farms\u003c/a>, a 6-month-old start-up. His business partner sells mussels to Marshall Wharf and told Carlson about the sugar kelp they were growing in the Damariscotta River in Bristol. Sugar kelp is found in all kinds of foods from Japan to Scotland. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"To have David call up and say, 'I want some for the beer!' was so exciting,\" Arnold says.\u003c/p>\n\u003cp>On a recent Wednesday afternoon Carlson and his crew are about to add some of Arnold's sugar kelp to a new brew, boiling away in one of the tanks at Marshall Wharf.\u003c/p>\n\u003cp>Carlson digs into a plastic bag and pulls out handfuls of the dried kelp. Sarah Redmond is on hand to help add the seaweed. The two climb up to a small platform at the top of the tank.\u003c/p>\n\u003cp>\"All this has to go in,\" instructs Carlson. \"There's nothing pretty about it. Just grab and toss.\"\u003c/p>\n\u003cp>The brittle strips of seaweed disappear into the steam. In all, six pounds of dried kelp, the equivalent of 60 pounds of wet seaweed, go into this 200 gallon batch of scotch ale called Sea Belt. Carlson knew he'd get some iodine from the sugar kelp and some salt to counterbalance the Scottish peat-smoked malt in the beer. But he worried that if the kelp introduced too much of a polysaccharide called carrageenan that the beer would end up thick — like a milkshake. And no one is quite sure what the beer will taste like.\u003c/p>\n\u003cp>A few weeks later, the first batch is done and it's time for a taste test. Carlson wants an expert opinion. So he calls another brewer with a reputation for using off-the-wall ingredients, Sam Calagione, founder of Dogfish Head Craft Brewery in Milton, Del. Calagione agrees to taste Sea Belt, and Carlson ships him some cans. The men hook up via a conference call.\u003c/p>\n\u003cp>Calagione cracks open one of the cans as Carlson eagerly awaits his reaction.\u003c/p>\n\u003cp>\"Pours a beautiful, russet mahogany,\" he says.\u003c/p>\n\u003cp>Calagione takes a sip.\u003c/p>\n\u003cp>\"That's a nice beer,\" he says. \"I get a lot of caramel notes early in the taste.\"\u003c/p>\n\u003cp>The beer is more malty than hoppy, earthy like the scotch ale that it's based on, but a bit more salty, thanks to the sugar kelp. Marshall Wharf Brewing Co. began pouring Sea Belt Scotch Ale on July 15. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.mainepublicradio.org/\">Maine Public Broadcasting Network\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84948/craft-beer-reaches-new-depths-as-mainers-brew-a-batch-from-seaweed","authors":["byline_bayareabites_84948"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_2638","bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_14753","bayareabites_11888","bayareabites_13580","bayareabites_8840","bayareabites_10921"],"featImg":"bayareabites_84949","label":"bayareabites"},"bayareabites_82193":{"type":"posts","id":"bayareabites_82193","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82193","score":null,"sort":[1401466943000]},"guestAuthors":[],"slug":"5-comfort-foods-from-my-korean-american-childhood","title":"5 Comfort Foods From My Korean-American Childhood","publishDate":1401466943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n","blocks":[],"excerpt":"My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our childhood palates. And while we'd indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage. ","status":"publish","parent":0,"modified":1401554168,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1194},"headData":{"title":"5 Comfort Foods From My Korean-American Childhood | KQED","description":"My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed "exotic" to our childhood palates. And while we'd indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Comfort Foods From My Korean-American Childhood","datePublished":"2014-05-30T16:22:23.000Z","dateModified":"2014-05-31T16:36:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82193 http://blogs.kqed.org/bayareabites/?p=82193","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/30/5-comfort-foods-from-my-korean-american-childhood/","disqusTitle":"5 Comfort Foods From My Korean-American Childhood","path":"/bayareabites/82193/5-comfort-foods-from-my-korean-american-childhood","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\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>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\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>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82193/5-comfort-foods-from-my-korean-american-childhood","authors":["2100"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_11028","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_480","bayareabites_33","bayareabites_13382","bayareabites_215","bayareabites_13384","bayareabites_8840","bayareabites_13383"],"featImg":"bayareabites_82445","label":"bayareabites"},"bayareabites_21702":{"type":"posts","id":"bayareabites_21702","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21702","score":null,"sort":[1295345694000]},"guestAuthors":[],"slug":"all-about-miso-soup","title":"All About Miso Soup","publishDate":1295345694,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"If you're looking for lighter soup that's nourishing and easy to digest, you might consider having a big bowl of miso soup. Miso is comfort food with a little international flair. ","status":"publish","parent":0,"modified":1295493368,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":810},"headData":{"title":"All About Miso Soup | KQED","description":"If you're looking for lighter soup that's nourishing and easy to digest, you might consider having a big bowl of miso soup. Miso is comfort food with a little international flair. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"All About Miso Soup","datePublished":"2011-01-18T10:14:54.000Z","dateModified":"2011-01-20T03:16:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21702 http://blogs.kqed.org/bayareabites/?p=21702","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/18/all-about-miso-soup/","disqusTitle":"All About Miso Soup","path":"/bayareabites/21702/all-about-miso-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/miso-soup-crop.jpg\" alt=\"Miso Soup\" title=\"Miso Soup\" width=\"283\" height=\"206\" class=\"alignleft size-full wp-image-21710\">\u003c/a>This time of year is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/29/the-ultimate-comfort-soup-congee/\" title=\"Congee Recipe\">all about soup\u003c/a>, what with cold season in full swing. You know how it is... you drag yourself home from work, head full of cement, and all you want is something warm and comforting to eat that will make you feel better. If you're looking for lighter soup that's nourishing and easy to digest -- as opposed to a \u003ca href=\"http://www.wasabimon.com/archive/oxtail-soup-recipe/\" title=\"Oxtail Soup\">thick, rich stew\u003c/a> -- you might consider having a big bowl of miso soup. More interesting that your plain old chicken soup, miso is comfort food with a little international flair. \u003c/p>\n\u003cp>For those uninitiated in the ways of Japanese cuisine, miso is made from fermented soybeans and other grains, which are made into thick paste that is rich in protein and nutrients. While there are many different kinds of miso, the two you're most likely to find at your local grocery store are red miso and white miso. Red miso is saltier, having been fermented longer, and white miso is a little lighter in flavor. For making miso soup, you want to pick up a tub of white miso, also known as \u003cem>shiro miso\u003c/em>. Note: This stuff lasts forever in the fridge. Seriously. I think my tub of miso is over a year old and it still tastes the exact same. Also, a little goes a long way, so don't buy a huge vat of miso unless you plan on willing it to your grandkids.\u003c/p>\n\u003cp>Another important ingredient in miso soup is dashi, or Japanese soup stock. Dashi is the base of many Japanese soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend \u003ca href=\"http://www.lafujimama.com/2010/01/how-to-make-dashi/\" title=\"How to Make Dashi\">making your own dashi\u003c/a> -- just like chicken stock, it's way better when made from scratch! Dashi isn't vegetarian by default, but you can find veg dashi at Asian grocery stores.\u003c/p>\n\u003cp>Miso soup is a particularly good soup to eat when you're sick, due to its ample protein and high electrolyte content. Plus, fermented foods are easier to digest if your gut is sluggish from the virus du jour at your kid's school, so if you're just generally feeling the ick, a bowl of miso soup might be the one thing that will make you feel better. \u003c/p>\n\u003cp>There are several places in the Bay Area to get an incredible bowl of miso soup:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya Vegetarian Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1686 Shattuck Ave\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 981-1213\u003cbr>\n \u003cem>-and-\u003c/em>\u003cbr>\n762 Valencia St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 252-7825\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/okoze-sushi-san-francisco\">Okoze Sushi\u003c/a>\u003c/strong>\u003cbr>\n1207 Union St\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 567-3397\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">Kahoo Ramen\u003c/a>\u003c/strong>\u003cbr>\n4330 Moorpark Ave\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 255-8244\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gombei-japanese-restaurant-san-jose\">Gombei Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n193 Jackson St\u003cbr>\nSan Jose, CA 95112\u003cbr>\n(408) 279-4311\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/norikonoko-japanese-restaurant-berkeley\">Norikonoko Japanese Restaurant\u003c/a>\u003c/strong>\u003cbr>\n2556 Telegraph Ave\u003cbr>\nBerkeley, CA 94704\u003cbr>\n(510) 548-1274\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/o-chame-berkeley\">O Chamé\u003c/a>\u003c/strong>\u003cbr>\n1830 4th St\u003cbr>\nBerkeley, CA 94710\u003cbr>\n(510) 841-8783\u003c/p>\n\u003cp>Some Japanese restaurants still use a packaged dry mix, so if you're going somewhere else, I'd call ahead to make sure you're getting a quality bowl of soup made with fresh ingredients. Pre-fab miso soup is ok, but once you've had the real thing, you'll never go back. \u003c/p>\n\u003cp>Speaking of the real thing, why don't you try making miso soup yourself at home? It's super easy, and will be leagues better than most of the stuff you'll find in restaurants. \u003c/p>\n\u003cp>\u003cstrong>Homemade Miso Soup Recipe\u003c/strong>\u003cbr>\n\u003cem>Makes: 2 bowls of soup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 6x6-inch piece of \u003ca href=\"http://www.amazon.com/gp/product/B000LKYTRY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKYTRY\">kombu\u003c/a>, soaked 30-minutes to overnight in 5 cups of water \u003cbr>\n3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B001ELL27O?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL27O\">bonito flakes\u003c/a>\u003cbr>\n 1/2 pound silken tofu, cut into 1/2-inch cubes\u003cbr>\n 3 tablespoons \u003ca href=\"http://www.amazon.com/gp/product/B0000WKUBM?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000WKUBM\">white miso paste\u003c/a> \u003cbr>\n1 spring onion, sliced, for garnish\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. After the kombu has soaked overnight, bring the seaweed and its soak water into a medium-sized pot. Bring to a boil over a medium heat, then allow to simmer for 10 minutes. Add bonito flakes and remove from heat.\u003cbr>\n2. Allow soup to steep for another 10 minutes, then strain the broth into another pot. Bring to boil over a medium-low heat. Add tofu and cook for 1 minute. Remove from heat.\u003cbr>\n3. Ladle out about 1/2 cup of broth into a small bowl and mix in miso paste until it is completely dissolved and there are no lumps. Pour the miso into the rest of the broth and stir well. Place over medium heat just until the soup begins to simmer, then remove from heat and ladle into bowls. Top with sliced onion for garnish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Still feeling sluggish? Here are a few other soups that will make you feel better. They're great if you're perfectly healthy, too:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/best-homemade-chicken-soup-recipe/\">Homemade Chicken Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/moms_turkey_soup/\">Mom's Turkey Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://simplyrecipes.com/recipes/tortilla_soup/\">Tortilla Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html\">Vegetarian Split Pea Soup\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.elanaspantry.com/matzoh-ball-soup/\">Gluten-Free Matzoh Ball Soup\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21702/all-about-miso-soup","authors":["5120"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_1875","bayareabites_12","bayareabites_1807"],"tags":["bayareabites_2835","bayareabites_14771","bayareabites_480","bayareabites_335","bayareabites_8839","bayareabites_8840","bayareabites_439","bayareabites_3585"],"featImg":"bayareabites_21710","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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