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In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"shelbypope":{"type":"authors","id":"5566","meta":{"index":"authors_1591205172","id":"5566","found":true},"name":"Shelby Pope","firstName":"Shelby","lastName":"Pope","slug":"shelbypope","email":"shelbylpope@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"}},"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_120872":{"type":"posts","id":"bayareabites_120872","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120872","score":null,"sort":[1507060974000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","title":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","publishDate":1507060974,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n","blocks":[],"excerpt":"Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.","status":"publish","parent":0,"modified":1507303757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1902},"headData":{"title":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito | KQED","description":"Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","datePublished":"2017-10-03T20:02:54.000Z","dateModified":"2017-10-06T15:29:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120872 https://ww2.kqed.org/bayareabites/?p=120872","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/03/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito/","disqusTitle":"Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito","path":"/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\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://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120872/bay-area-bites-guide-to-5-sustainable-restaurants-in-san-francisco-berkeley-oakland-and-sausalito","authors":["5566"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_358","bayareabites_60"],"tags":["bayareabites_8924","bayareabites_376","bayareabites_15977","bayareabites_2222","bayareabites_10492","bayareabites_9491","bayareabites_15978","bayareabites_9441"],"featImg":"bayareabites_121136","label":"bayareabites"},"bayareabites_80590":{"type":"posts","id":"bayareabites_80590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80590","score":null,"sort":[1397839408000]},"guestAuthors":[],"slug":"earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area","title":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area","publishDate":1397839408,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=IUx8sUWiyLc]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.","status":"publish","parent":0,"modified":1398183728,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":552},"headData":{"title":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area | KQED","description":"On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. BAB has gathered local foodcentric events and resources to help you participate in the festivities.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area","datePublished":"2014-04-18T16:43:28.000Z","dateModified":"2014-04-22T16:22:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80590 http://blogs.kqed.org/bayareabites/?p=80590","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/18/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area/","disqusTitle":"Earth Day 2014: What You Need to Know About Food and How to Celebrate in the Bay Area","path":"/bayareabites/80590/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80621\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/13726_1397292709_131_13726.jpg\" alt=\"Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\" width=\"468\" height=\"321\" class=\"size-full wp-image-80621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gardening at the SF Earth Day in 2013. Photo: SF Earth Day\u003c/figcaption>\u003c/figure>\n\u003cp>On April 22, the Bay Area -- and the rest of the country and, presumably, the planet -- will celebrate the earth. Fortunately, celebrating Earth Day can be pretty tasty. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">Earth Day SF\u003c/a>:\u003c/strong> The San Francisco festival this Saturday, April 19 will feature an entire showcase of organic chefs doing demonstrations from noon to 5 p.m. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/29/iso-rabins-of-foragesf-plans-his-next-%e2%80%9cfoodtrepreneur%e2%80%9d-venture-forage-kitchen/\" title=\"Iso Rabins of forageSF plans his next “foodtrepreneur” venture: Forage Kitchen\" target=\"_blank\">ForageSF's Iso Rabins\u003c/a> will demonstrate how to cure meat; Paula Tejeda will make ensalada chilena; and Danny Garbriner of \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> will show you how to make a bread starter. Check \u003ca href=\"http://www.earthdaysf.org/organic-chef-demos_2.html\" target=\"_blank\">the schedule of food demonstrations\u003c/a> to pick your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IUx8sUWiyLc'\n title='//www.youtube.com/embed/IUx8sUWiyLc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.berkeleyveganearthday.com/\" target=\"_blank\">Berkeley Vegan Earth Day\u003c/a>:\u003c/strong> There's an argument to be made that many of the sustainability issues facing the earth come down to how we're going to feed the millions of people on the planet. Berkeley's 4th annual Vegan Earth Day on Saturday, April 19 tackles that issue head on. \u003ca href=\"http://www.berkeleyveganearthday.com/Will-Tuttle/\" target=\"_blank\">Dr. Will Tuttle\u003c/a> will talk about his book, \u003cem>The World Peace Diet\u003c/em>, and how to implement that in your life. \u003ca href=\"http://www.berkeleyveganearthday.com/keegan-kuhn-veganic-urban-gardener/\" target=\"_blank\">Keegan Kuhn\u003c/a> will show you how to start a micro-vegan garden in any small space. And, of course, there'll be more vegan goodies than you could eat in one afternoon.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatlowcarbon.org/\" target=\"_blank\">Low Carbon Diet Day\u003c/a>:\u003c/strong> Bon Appetit Management Company, which provides food for Google, Electronic Arts, and The Exploratorium, will celebrate Low Carbon Day on Thursday, April 24. The day will include cooking demonstrations and ways to change standard recipes to make them slightly more climate-friendly. Check out the \u003ca href=\"http://eatlowcarbon.org/diet-tips/\" target=\"_blank\">eatlowcarbon.org\u003c/a> website for diet tips and where the cafes-turned-classrooms will pop up around the Bay Area.\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://alamedaca.gov/recreation-uncategorized/events/2099\" target=\"_blank\">Alameda's Earth Day Festival\u003c/a>:\u003c/strong> While you're festivaling, check out the farmers market stands for some local produce at the Alameda Earth Day festival -- or at your regular farmers market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wwwpallas.com/EarthDay/vendors.htm\" target=\"_blank\">Earth Day Napa\u003c/a>\u003c/strong>: And, what would a Napa Earth Day celebration (4/19) be without a beer and wine garden? Why not learn about \u003ca href=\"http://science.kqed.org/quest/2009/09/04/reporters-notes-the-politics-of-green-wine/\" target=\"_blank\">sustainable wines with this story from KQED's QUEST\u003c/a> while you're at it? Learn and drink at the same time.\u003c/p>\n\u003cp>As you're snacking, don't forget to recycle your containers and compost (\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" title=\"In the Trash: The Wasted 40% of Food\" target=\"_blank\">or donate\u003c/a>) your leftovers. \u003c/p>\n\u003cp>In fact, there won't be a better time to take a composting workshop -- like the one being offered at \u003ca href=\"http://www.ercsjsu.org/earth-day.html\" target=\"_blank\">San Jose State's Earth Day celebration\u003c/a> on Tuesday, April 22. Or, turn your vegetable garden into a sustainable, water-friendly plot with tips at \u003ca href=\"http://whhs.com/green\" target=\"_blank\">the Washington Hospital Earth Day celebration\u003c/a> on Saturday, April 26.\u003c/p>\n\u003cp>Throughout the year, you can also take composting and urban gardening classes around the Bay Area at places like \u003ca href=\"http://ucanr.edu/sites/MarinMG/\" target=\"_blank\">Marin Master Gardeners\u003c/a> or \u003ca href=\"http://www.co.contra-costa.ca.us/depart/cd/recycle/rrr_schedule.htm\" target=\"_blank\">Contra Costa's Home Composting Workshops\u003c/a> or \u003ca href=\"http://baynature.org/organization/alameda-county-master-gardeners/\" target=\"_blank\">the Alameda County Master Gardeners\u003c/a> -- or \u003ca href=\"http://www.acterra.org/programs/stewardship/class_information.html\" target=\"_blank\">get certified as a green gardener\u003c/a>. Just don't forget that \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/05/newbie-urban-gardeners-may-not-be-aware-of-soils-dirty-legacy/\" target=\"_blank\">urban soil can be contaminated\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/heat-and-harvest/\" target=\"_blank\">As climate change affects our harvest yields and food supplies\u003c/a>, increasingly we'll rely on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21122\" target=\"_blank\">biotech\u003c/a> and sustainable farming methods. Learn about what's coming from \u003ca href=\"http://www.foodforward.tv/\" target=\"_blank\">PBS' Food Forward series\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/the-lexicon-of-sustainability/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This is only a sampling of everything planned to celebrate the Earth. Check out the schedule of \u003ca href=\"http://www.calrecycle.ca.gov/PublicEd/EarthDay/Events/#BayArea\" target=\"_blank\">all the Bay Area Earth Day on Cal Recycle's website\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80590/earth-day-2014-what-you-need-to-know-about-food-and-celebrations-in-the-bay-area","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1763","bayareabites_60"],"tags":["bayareabites_836","bayareabites_2524","bayareabites_3905","bayareabites_14769","bayareabites_2222"],"featImg":"bayareabites_80621","label":"bayareabites"},"bayareabites_80177":{"type":"posts","id":"bayareabites_80177","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80177","score":null,"sort":[1396912995000]},"guestAuthors":[],"slug":"the-future-of-clean-green-fish-farming-could-be-indoor-factories","title":"The Future Of Clean, Green Fish Farming Could Be Indoor Factories","publishDate":1396912995,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80178\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8884-ed8a28170cd6312c35d3bd2b4707d937d6f2705f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8884-ed8a28170cd6312c35d3bd2b4707d937d6f2705f.jpg\" alt=\"Live tilapia raised by Blue Ridge Aquaculture are loaded into a truck bound for New York. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live tilapia raised by Blue Ridge Aquaculture are loaded into a truck bound for New York. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140407_atc_can_fish_farms_thrive_in_the_usa.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">The Salt at NPR Food\u003c/a> (4/7/14)\u003c/p>\n\u003cp>Why hasn't fish farming taken off in the U.S.?\u003c/p>\n\u003cp>It's certainly not for lack of demand for the fish. Slowly but surely, seafood that's grown in aquaculture is taking over the seafood section at your supermarket, and the vast majority is imported.\u003c/p>\n\u003cp>The shrimp and tilapia typically come from warm-water ponds in southeast Asia and Latin America. Farmed salmon come from big net pens in the coastal waters of Norway or Chile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nmfs.noaa.gov/aquaculture/about_us/aquaculture_office_staff.html\">Michael Rubino\u003c/a>, director of aquaculture at the National Oceanic and Atmospheric Administration, says the U.S. could harvest much of that fish — especially the salmon — here at home. He points to a study carried out by the U.N.'s Food and Agriculture Organization, which concluded that, among all the world's nations, the U.S. had the greatest potential for ocean-based aquaculture production.\u003c/p>\n\u003cp>Rubino says it wouldn't even consume a very large area. \"The entire Norwegian production of salmon, a million tons a year, can be grown in an area about the size of the runways at JFK Airport in New York,\" he says.\u003c/p>\n\u003cp>The major reason why it hasn't happened is opposition from environmentalists and from people living on the coast, who enjoy their pristine ocean views.\u003c/p>\n\u003cfigure id=\"attachment_80179\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836-290x217.jpg\" alt=\"Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Environmentalists have been deeply suspicious of large-scale aquaculture. When millions of fish are crowded together, they generate \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time/\">a lot of waste\u003c/a>. Fish farms can also be breeding grounds for diseases that can infect wild fish nearby.\u003c/p>\n\u003cp>And then there's the problem of feeding the fish. That feed usually contains lots of fish meal and fish oil, which in turn come from wild fish — small species like menhaden or anchovies that are swept from the oceans by the shipload.\u003c/p>\n\u003cp>It's all given aquaculture a bad name — although Rubino insists that these environmental risks can easily be managed.\u003c/p>\n\u003cp>But what if there was a way to make fish farms totally clean and green?\u003c/p>\n\u003cp>Several entrepreneurs say they're doing it. They're building fish factories on land, releasing almost no pollution — vastly less, in fact, than the fish farms from which we routinely buy seafood currently.\u003c/p>\n\u003cp>They're working to overcome two different kinds of barriers: technological and economic.\u003c/p>\n\u003cp>The cutting edge of technology is Yoni Zohar's laboratory at the Institute of Marine and Environmental Technology in Baltimore.\u003c/p>\n\u003cp>When Zohar opens the door to his basement laboratory, I hear the hum of water pumps and see an array of plastic tanks, the biggest ones a dozen feet across. They're filled with artificial sea water and hundreds of fish.\u003c/p>\n\u003cp>\"We are located right on the inner harbor of Baltimore, but we don't take a drop of water from the harbor, and we don't drain a drop of water into the harbor,\" says Zohar.\u003c/p>\n\u003cp>Some of the fish in these tanks are hard to find in the wild. Among them are the gilt-head seabream and the branzino. If you find them on a restaurant menu, they're usually pretty expensive.\u003c/p>\n\u003cp>\"These fish are now spawning,\" announces Zohar, gesturing toward one tank filled with seabream. Fish like these won't normally spawn in captivity. But Zohar has figured out ways to make the female fish think they're in their natural spawning grounds.\u003c/p>\n\u003cp>\"The idea is to have the entire life cycle in completely clean and controlled conditions are are completely disease-free, so you don't introduce anything from the outside,\" Zohar says. As a result, these fish never need antibiotics, hormones or other chemicals to keep them healthy. And because they are kept in optimal conditions, they grow twice as quickly as fish in traditional net pens in the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_80190\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\" alt=\"Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\" width=\"1120\" height=\"391\" class=\"size-full wp-image-80190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All the water here is completely recycled. Waste is filtered out and converted by bacteria into harmless nitrogen plus methane, which is burned for energy.\u003c/p>\n\u003cp>In addition, Zohar is testing a new kind of feed that contains no fish meal. It's made from common grains, algae and one supplemental amino acid that fish require.\u003c/p>\n\u003cp>It appears to solve aquaculture's environmental problems.\u003c/p>\n\u003cp>But, remember, this is just a laboratory. Such a system will only replace traditional fish farming if it's also profitable.\u003c/p>\n\u003cp>So I went to visit another self-contained fish farm: Bill Martin's tilapia factory in Martinsville, Va. Martin ushers me into a huge, dimly lit room, so warm and humid that mist hangs in the air and my glasses immediately fog up. As far as I can see, there are concrete tanks filled with water — a million and a half gallons in all — and millions of tilipia.\u003c/p>\n\u003cp>\"If these were cattle, it would be called a feedlot. If they were chicken, it would be a broiler room,\" Martin tell me.\u003c/p>\n\u003cfigure id=\"attachment_80181\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54-290x217.jpg\" alt=\"Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Each day, trucks haul away 10,000 to 20,000 pounds of live tilapia. They go to markets from Baltimore to Toronto.\u003c/p>\n\u003cp>It's big enough to make indoor aquaculture a real business. Like Zohar's laboratory in Baltimore, this factory is self-contained, free of disease. Martin says it's just practical. \"I'm not a tree-hugger or an environmentalist by nature,\" he says. \"I am one because it makes this capitalism that you see here work so much better.\"\u003c/p>\n\u003cp>The technology here isn't quite as cutting edge as what I saw in Baltimore. Tilapia are a lot easier to grow than ocean fish. They aren't picky about where they spawn, for instance. (Martin's tilapia spawn in big ditches inside a nearby greenhouse.)\u003c/p>\n\u003cp>But in a way, that makes Martin's job even harder, because he's competing with tilapia growers in Vietnam, China and Latin America.\u003c/p>\n\u003cp>Martin sells his fish to a small segment of the market: people who who want to buy their fish live and will pay extra for them. He still can't compete directly with the imported tilapia filets that you see in the store.\u003c/p>\n\u003cp>\"We can't pay people a dollar a week, or whatever they pay them, to hand cut these fish,\" he says. \"We had to wait until machinery was available.\"\u003c/p>\n\u003cp>Martin is now about to test some new machines that will cut these fish into fillets. If they work, he says, his fish will be practically as cheap as the imports, while being produced in clean conditions, without the use of chemicals. He's also moving toward feed that contains no fish meal.\u003c/p>\n\u003cp>In fact, he has even bigger ambitions. He'd like to grow other kinds of fish, and also shrimp.\u003c/p>\n\u003cp>Indoor fish farms, he predicts, will be the clean and green future of aquaculture. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Aquaculture in the U.S. has lagged because of opposition from environmentalists and people living on the coast. But entrepreneurs say they've found a way to produce fish on land with little pollution.","status":"publish","parent":0,"modified":1396912995,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":38,"wordCount":1226},"headData":{"title":"The Future Of Clean, Green Fish Farming Could Be Indoor Factories | KQED","description":"Aquaculture in the U.S. has lagged because of opposition from environmentalists and people living on the coast. But entrepreneurs say they've found a way to produce fish on land with little pollution.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Future Of Clean, Green Fish Farming Could Be Indoor Factories","datePublished":"2014-04-07T23:23:15.000Z","dateModified":"2014-04-07T23:23:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80177 http://blogs.kqed.org/bayareabites/?p=80177","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/07/the-future-of-clean-green-fish-farming-could-be-indoor-factories/","disqusTitle":"The Future Of Clean, Green Fish Farming Could Be Indoor Factories","nprByline":"Dan Charles","nprStoryId":"298333029","nprApiLink":"http://api.npr.org/query?id=298333029&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories?ft=3&f=298333029","nprRetrievedStory":"1","nprPubDate":"Mon, 07 Apr 2014 18:25:00 -0400","nprStoryDate":"Mon, 07 Apr 2014 17:45:00 -0400","nprLastModifiedDate":"Mon, 07 Apr 2014 18:14:30 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140407_atc_can_fish_farms_thrive_in_the_usa.mp3?orgId=1&topicId=1053&ft=3&f=298333029","nprAudioM3u":"http://api.npr.org/m3u/1300282940-129747.m3u?orgId=1&topicId=1053&ft=3&f=298333029","path":"/bayareabites/80177/the-future-of-clean-green-fish-farming-could-be-indoor-factories","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140407_atc_can_fish_farms_thrive_in_the_usa.mp3?orgId=1&topicId=1053&ft=3&f=298333029","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80178\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8884-ed8a28170cd6312c35d3bd2b4707d937d6f2705f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8884-ed8a28170cd6312c35d3bd2b4707d937d6f2705f.jpg\" alt=\"Live tilapia raised by Blue Ridge Aquaculture are loaded into a truck bound for New York. Photo: Dan Charles/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live tilapia raised by Blue Ridge Aquaculture are loaded into a truck bound for New York. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">All Things Considered\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/atc/2014/04/20140407_atc_can_fish_farms_thrive_in_the_usa.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/07/298333029/the-future-of-clean-green-fish-farming-could-be-indoor-factories\">The Salt at NPR Food\u003c/a> (4/7/14)\u003c/p>\n\u003cp>Why hasn't fish farming taken off in the U.S.?\u003c/p>\n\u003cp>It's certainly not for lack of demand for the fish. Slowly but surely, seafood that's grown in aquaculture is taking over the seafood section at your supermarket, and the vast majority is imported.\u003c/p>\n\u003cp>The shrimp and tilapia typically come from warm-water ponds in southeast Asia and Latin America. Farmed salmon come from big net pens in the coastal waters of Norway or Chile.\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.nmfs.noaa.gov/aquaculture/about_us/aquaculture_office_staff.html\">Michael Rubino\u003c/a>, director of aquaculture at the National Oceanic and Atmospheric Administration, says the U.S. could harvest much of that fish — especially the salmon — here at home. He points to a study carried out by the U.N.'s Food and Agriculture Organization, which concluded that, among all the world's nations, the U.S. had the greatest potential for ocean-based aquaculture production.\u003c/p>\n\u003cp>Rubino says it wouldn't even consume a very large area. \"The entire Norwegian production of salmon, a million tons a year, can be grown in an area about the size of the runways at JFK Airport in New York,\" he says.\u003c/p>\n\u003cp>The major reason why it hasn't happened is opposition from environmentalists and from people living on the coast, who enjoy their pristine ocean views.\u003c/p>\n\u003cfigure id=\"attachment_80179\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8769-e162ac20df56e6232673d05c773443cb9db21836-290x217.jpg\" alt=\"Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80179\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yoni Zohar inspects fish larvae in his laboratory in downtown Baltimore. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Environmentalists have been deeply suspicious of large-scale aquaculture. When millions of fish are crowded together, they generate \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/06/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time/\">a lot of waste\u003c/a>. Fish farms can also be breeding grounds for diseases that can infect wild fish nearby.\u003c/p>\n\u003cp>And then there's the problem of feeding the fish. That feed usually contains lots of fish meal and fish oil, which in turn come from wild fish — small species like menhaden or anchovies that are swept from the oceans by the shipload.\u003c/p>\n\u003cp>It's all given aquaculture a bad name — although Rubino insists that these environmental risks can easily be managed.\u003c/p>\n\u003cp>But what if there was a way to make fish farms totally clean and green?\u003c/p>\n\u003cp>Several entrepreneurs say they're doing it. They're building fish factories on land, releasing almost no pollution — vastly less, in fact, than the fish farms from which we routinely buy seafood currently.\u003c/p>\n\u003cp>They're working to overcome two different kinds of barriers: technological and economic.\u003c/p>\n\u003cp>The cutting edge of technology is Yoni Zohar's laboratory at the Institute of Marine and Environmental Technology in Baltimore.\u003c/p>\n\u003cp>When Zohar opens the door to his basement laboratory, I hear the hum of water pumps and see an array of plastic tanks, the biggest ones a dozen feet across. They're filled with artificial sea water and hundreds of fish.\u003c/p>\n\u003cp>\"We are located right on the inner harbor of Baltimore, but we don't take a drop of water from the harbor, and we don't drain a drop of water into the harbor,\" says Zohar.\u003c/p>\n\u003cp>Some of the fish in these tanks are hard to find in the wild. Among them are the gilt-head seabream and the branzino. If you find them on a restaurant menu, they're usually pretty expensive.\u003c/p>\n\u003cp>\"These fish are now spawning,\" announces Zohar, gesturing toward one tank filled with seabream. Fish like these won't normally spawn in captivity. But Zohar has figured out ways to make the female fish think they're in their natural spawning grounds.\u003c/p>\n\u003cp>\"The idea is to have the entire life cycle in completely clean and controlled conditions are are completely disease-free, so you don't introduce anything from the outside,\" Zohar says. As a result, these fish never need antibiotics, hormones or other chemicals to keep them healthy. And because they are kept in optimal conditions, they grow twice as quickly as fish in traditional net pens in the Mediterranean.\u003c/p>\n\u003cfigure id=\"attachment_80190\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/2fish.jpg\" alt=\"Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\" width=\"1120\" height=\"391\" class=\"size-full wp-image-80190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Every Wednesday, workers at Bill Martin's tilapia factory in Martinsville, Va., collect fresh eggs from the mouths of female tilapia fish. Photos: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>All the water here is completely recycled. Waste is filtered out and converted by bacteria into harmless nitrogen plus methane, which is burned for energy.\u003c/p>\n\u003cp>In addition, Zohar is testing a new kind of feed that contains no fish meal. It's made from common grains, algae and one supplemental amino acid that fish require.\u003c/p>\n\u003cp>It appears to solve aquaculture's environmental problems.\u003c/p>\n\u003cp>But, remember, this is just a laboratory. Such a system will only replace traditional fish farming if it's also profitable.\u003c/p>\n\u003cp>So I went to visit another self-contained fish farm: Bill Martin's tilapia factory in Martinsville, Va. Martin ushers me into a huge, dimly lit room, so warm and humid that mist hangs in the air and my glasses immediately fog up. As far as I can see, there are concrete tanks filled with water — a million and a half gallons in all — and millions of tilipia.\u003c/p>\n\u003cp>\"If these were cattle, it would be called a feedlot. If they were chicken, it would be a broiler room,\" Martin tell me.\u003c/p>\n\u003cfigure id=\"attachment_80181\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/img_8876-2109282898f2ccb0507e226382adf81ad7ff1a54-290x217.jpg\" alt=\"Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-80181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bill Martin, president of Blue Ridge Aquaculture, in his company's tilapia-growing room. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Each day, trucks haul away 10,000 to 20,000 pounds of live tilapia. They go to markets from Baltimore to Toronto.\u003c/p>\n\u003cp>It's big enough to make indoor aquaculture a real business. Like Zohar's laboratory in Baltimore, this factory is self-contained, free of disease. Martin says it's just practical. \"I'm not a tree-hugger or an environmentalist by nature,\" he says. \"I am one because it makes this capitalism that you see here work so much better.\"\u003c/p>\n\u003cp>The technology here isn't quite as cutting edge as what I saw in Baltimore. Tilapia are a lot easier to grow than ocean fish. They aren't picky about where they spawn, for instance. (Martin's tilapia spawn in big ditches inside a nearby greenhouse.)\u003c/p>\n\u003cp>But in a way, that makes Martin's job even harder, because he's competing with tilapia growers in Vietnam, China and Latin America.\u003c/p>\n\u003cp>Martin sells his fish to a small segment of the market: people who who want to buy their fish live and will pay extra for them. He still can't compete directly with the imported tilapia filets that you see in the store.\u003c/p>\n\u003cp>\"We can't pay people a dollar a week, or whatever they pay them, to hand cut these fish,\" he says. \"We had to wait until machinery was available.\"\u003c/p>\n\u003cp>Martin is now about to test some new machines that will cut these fish into fillets. If they work, he says, his fish will be practically as cheap as the imports, while being produced in clean conditions, without the use of chemicals. He's also moving toward feed that contains no fish meal.\u003c/p>\n\u003cp>In fact, he has even bigger ambitions. He'd like to grow other kinds of fish, and also shrimp.\u003c/p>\n\u003cp>Indoor fish farms, he predicts, will be the clean and green future of aquaculture. \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 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80177/the-future-of-clean-green-fish-farming-could-be-indoor-factories","authors":["byline_bayareabites_80177"],"categories":["bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_9549","bayareabites_11270","bayareabites_376","bayareabites_13246","bayareabites_2222","bayareabites_10921"],"featImg":"bayareabites_80188","label":"bayareabites"},"bayareabites_79482":{"type":"posts","id":"bayareabites_79482","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79482","score":null,"sort":[1395779276000]},"guestAuthors":[],"slug":"food-giants-want-sustainable-beef-but-what-does-that-mean","title":"Food Giants Want 'Sustainable' Beef. But What Does That Mean?","publishDate":1395779276,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79481\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\" alt=\"Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying "verified sustainable beef" in 2016. Photo: Scott Olson/Getty Images\" width=\"1672\" height=\"940\" class=\"size-full wp-image-79481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying \"verified sustainable beef\" in 2016. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean\">The Salt at NPR Food\u003c/a> (3/25/14)\u003c/p>\n\u003cp>McDonald's made a big green splash a few months ago by \u003ca href=\"http://www.aboutmcdonalds.com/mcd/sustainability/signature_programs/beef-sustainability.html\">announcing\u003c/a> that it will start buying \"verified sustainable\" beef in 2016.\u003c/p>\n\u003cp>A chorus of voices responded, \"What's 'verified sustainable' beef?\"\u003c/p>\n\u003cp>McDonald's, it turns out, is part of a group that's trying to come up with an answer. It's called the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef\u003c/a>, and its \u003ca href=\"http://grsbeef.org/Default.aspx?pageId=1814039\">members\u003c/a> include some of the biggest names in the beef industry as well as some environmental groups.\u003c/p>\n\u003cp>Last week, the roundtable \u003ca href=\"http://grsbeef.org/DRAFTprinciples\">released\u003c/a> a draft of principles and criteria for what might constitute sustainable beef. The document lays out general goals for a sustainable production system, such as minimizing greenhouse gas emissions and damage to ecosystems.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it doesn't say exactly how much \"minimizing\" it actually takes to qualify as \"sustainable.\"\u003c/p>\n\u003cp>\"Those metrics have to be developed nationally,\" says Alex Bjork, manager of agriculture supply chains at the World Wildlife Fund, a member of the Sustainable Beef Roundtable. Beef production raises different concerns in different countries.\u003c/p>\n\u003cp>In Brazil, \"we'd like to see deforestation eliminated,\" says Bjork. In Australia, environmentalists want to stop sediment washing from grazing areas into the ocean, damaging the Great Barrier Reef. In the U.S., the goal may be to \"keep ranchers ranching\" in a way that preserves healthy grasslands.\u003c/p>\n\u003cp>On top of those complications, there are trade-offs between different goals. Raising cattle on grass is generally \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/25/why-farmers-can-prevent-global-warming-just-as-well-as-vegetarians/\">worse\u003c/a> for the climate; cattle grow more slowly and emit more greenhouse gases per pound of beef produced. On the other hand, grazing cattle can help \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">preserve\u003c/a> diverse grassland ecosystems.\u003c/p>\n\u003cp>For all those reasons, actually getting to a consensus definition of sustainable beef may take a very long time. \"Twenty years is kind of the time frame that we're looking at,\" Bjork says.\u003c/p>\n\u003cp>So why did McDonald's promise to start buying \"verified sustainable\" beef in 2016? As it happens, that's the year the Global Roundtable on Sustainable Beef plans to begin some pilot projects that will raise cattle in the major beef-producing countries. Researchers will measure the environmental and social effects of producing beef in those operations, and look for ways to do even better.\u003c/p>\n\u003cp>So technically, the beef won't be \"verified sustainable\" just yet.\u003c/p>\n\u003cp>And while some environmental groups have \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct/\">argued\u003c/a> that reducing the demand and supply of meat should be the priority, Bjork is hoping that this effort to reform the beef industry can imitate the \u003ca href=\"https://ic.fsc.org/\">Forest Stewardship Council\u003c/a>, an international initiative devoted to reducing the environmental damage caused by logging. That group, which is now 20 years old, also brings together private companies and their critics, and according to Bjork, it has led to a global consensus on how forests should be managed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"McDonald's says it will start to buy beef that's \"verified sustainable\" in 2016. But defining sustainable beef production is tricky because the environmental issues involved are so complex.","status":"publish","parent":0,"modified":1395779323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":503},"headData":{"title":"Food Giants Want 'Sustainable' Beef. But What Does That Mean? | KQED","description":"McDonald's says it will start to buy beef that's "verified sustainable" in 2016. But defining sustainable beef production is tricky because the environmental issues involved are so complex.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Giants Want 'Sustainable' Beef. But What Does That Mean?","datePublished":"2014-03-25T20:27:56.000Z","dateModified":"2014-03-25T20:28:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79482 http://blogs.kqed.org/bayareabites/?p=79482","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/25/food-giants-want-sustainable-beef-but-what-does-that-mean/","disqusTitle":"Food Giants Want 'Sustainable' Beef. But What Does That Mean?","nprByline":"Dan Charles","nprStoryId":"293889169","nprApiLink":"http://api.npr.org/query?id=293889169&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean?ft=3&f=293889169","nprRetrievedStory":"1","nprPubDate":"Tue, 25 Mar 2014 15:07:00 -0400","nprStoryDate":"Tue, 25 Mar 2014 12:43:00 -0400","nprLastModifiedDate":"Tue, 25 Mar 2014 15:07:07 -0400","path":"/bayareabites/79482/food-giants-want-sustainable-beef-but-what-does-that-mean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79481\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\" alt=\"Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying "verified sustainable beef" in 2016. Photo: Scott Olson/Getty Images\" width=\"1672\" height=\"940\" class=\"size-full wp-image-79481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying \"verified sustainable beef\" in 2016. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean\">The Salt at NPR Food\u003c/a> (3/25/14)\u003c/p>\n\u003cp>McDonald's made a big green splash a few months ago by \u003ca href=\"http://www.aboutmcdonalds.com/mcd/sustainability/signature_programs/beef-sustainability.html\">announcing\u003c/a> that it will start buying \"verified sustainable\" beef in 2016.\u003c/p>\n\u003cp>A chorus of voices responded, \"What's 'verified sustainable' beef?\"\u003c/p>\n\u003cp>McDonald's, it turns out, is part of a group that's trying to come up with an answer. It's called the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef\u003c/a>, and its \u003ca href=\"http://grsbeef.org/Default.aspx?pageId=1814039\">members\u003c/a> include some of the biggest names in the beef industry as well as some environmental groups.\u003c/p>\n\u003cp>Last week, the roundtable \u003ca href=\"http://grsbeef.org/DRAFTprinciples\">released\u003c/a> a draft of principles and criteria for what might constitute sustainable beef. The document lays out general goals for a sustainable production system, such as minimizing greenhouse gas emissions and damage to ecosystems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it doesn't say exactly how much \"minimizing\" it actually takes to qualify as \"sustainable.\"\u003c/p>\n\u003cp>\"Those metrics have to be developed nationally,\" says Alex Bjork, manager of agriculture supply chains at the World Wildlife Fund, a member of the Sustainable Beef Roundtable. Beef production raises different concerns in different countries.\u003c/p>\n\u003cp>In Brazil, \"we'd like to see deforestation eliminated,\" says Bjork. In Australia, environmentalists want to stop sediment washing from grazing areas into the ocean, damaging the Great Barrier Reef. In the U.S., the goal may be to \"keep ranchers ranching\" in a way that preserves healthy grasslands.\u003c/p>\n\u003cp>On top of those complications, there are trade-offs between different goals. Raising cattle on grass is generally \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/25/why-farmers-can-prevent-global-warming-just-as-well-as-vegetarians/\">worse\u003c/a> for the climate; cattle grow more slowly and emit more greenhouse gases per pound of beef produced. On the other hand, grazing cattle can help \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">preserve\u003c/a> diverse grassland ecosystems.\u003c/p>\n\u003cp>For all those reasons, actually getting to a consensus definition of sustainable beef may take a very long time. \"Twenty years is kind of the time frame that we're looking at,\" Bjork says.\u003c/p>\n\u003cp>So why did McDonald's promise to start buying \"verified sustainable\" beef in 2016? As it happens, that's the year the Global Roundtable on Sustainable Beef plans to begin some pilot projects that will raise cattle in the major beef-producing countries. Researchers will measure the environmental and social effects of producing beef in those operations, and look for ways to do even better.\u003c/p>\n\u003cp>So technically, the beef won't be \"verified sustainable\" just yet.\u003c/p>\n\u003cp>And while some environmental groups have \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct/\">argued\u003c/a> that reducing the demand and supply of meat should be the priority, Bjork is hoping that this effort to reform the beef industry can imitate the \u003ca href=\"https://ic.fsc.org/\">Forest Stewardship Council\u003c/a>, an international initiative devoted to reducing the environmental damage caused by logging. That group, which is now 20 years old, also brings together private companies and their critics, and according to Bjork, it has led to a global consensus on how forests should be managed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79482/food-giants-want-sustainable-beef-but-what-does-that-mean","authors":["byline_bayareabites_79482"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_181","bayareabites_60"],"tags":["bayareabites_620","bayareabites_11270","bayareabites_9101","bayareabites_2222","bayareabites_10921","bayareabites_13197"],"featImg":"bayareabites_79489","label":"bayareabites"},"bayareabites_79352":{"type":"posts","id":"bayareabites_79352","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79352","score":null,"sort":[1395418806000]},"guestAuthors":[],"slug":"why-500-million-u-s-seafood-meals-get-dumped-in-the-sea","title":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea","publishDate":1395418806,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.","status":"publish","parent":0,"modified":1395418806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1047},"headData":{"title":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea | KQED","description":"Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea","datePublished":"2014-03-21T16:20:06.000Z","dateModified":"2014-03-21T16:20:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79352 http://blogs.kqed.org/bayareabites/?p=79352","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/","disqusTitle":"Why 500 Million U.S. Seafood Meals Get Dumped In The Sea","nprByline":"Alastair Bland","nprStoryId":"292094853","nprApiLink":"http://api.npr.org/query?id=292094853&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea?ft=3&f=292094853","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Mar 2014 11:38:00 -0400","nprStoryDate":"Fri, 21 Mar 2014 10:26:00 -0400","nprLastModifiedDate":"Fri, 21 Mar 2014 11:38:45 -0400","path":"/bayareabites/79352/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/striped-marlin_fix-2-_custom-938c8a9c7e9bd1d683ca39200f5e266dc784ed01.jpg\" alt='A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA' width=\"1024\" height=\"667\" class=\"size-full wp-image-79353\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marlin caught as bycatch by the California drift gillnet fishery. The conservation group Oceana called the fishery one of the \"dirtiest\" in the U.S. because of its high rate of discarded fish and other marine animals. Photo: Courtesy of NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/21/292094853/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea\">The Salt at NPR Food\u003c/a> (3/21/14)\u003c/p>\n\u003cp>Seafood often travels huge distances over many days to reach the people who eat it. And it's often impossible to know where a fillet of fish or a few frozen shrimp came from — and, perhaps more importantly, just how they were caught.\u003c/p>\n\u003cp>Fortunately, activists are doing the homework for us, and what they're telling us could make your next fish dinner a little less tasty.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://oceana.org/en/news-media/publications/reports/wasted-catch-unsolved-problems-in-us-fisheries\">report\u003c/a> released Thursday by the environmental group Oceana, commercial fishermen in the U.S. annually throw overboard as much as 2 billion pounds of so-called bycatch, much of which is edible fish equivalent at least half a billion seafood meals. Incredibly, much of this waste includes some of the most valuable — and delectable — seafood species in the world, like bluefin tuna, swordfish and Pacific halibut.\u003c/p>\n\u003cp>The report, compiled from data from the National Marine Fisheries Service, a federal agency, singles out the nine most wasteful fisheries in the U.S., who were responsible for 340 million pounds of bycatch in 2011. The \"dirtiest\" fisheries include the Gulf of Mexico shrimp trawling industry; the California drift gillnet fishery, which targets halibut and white sea bass; and the longline fishery for red snapper and grouper. Gillnetted Pacific swordfish, Atlantic swordfish caught on longlines, and cod, haddock, monkfish and flounder caught by North Atlantic trawlers also come from fisheries on the list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The reason these fisheries are throwing away so many fish? It's mainly the types of commercial gear they're using, which are designed to catch as many fish as possible, says Oceana.\u003c/p>\n\u003cp>And if you've eaten U.S. shrimp, halibut or red snapper, there's a good chance it has come from one of these fisheries. Their fish and shrimp are sold in markets and restaurants across the U.S. and around the world, according to Gib Brogan, the fisheries campaign manager with Oceana.\u003c/p>\n\u003cp>\"It's being sold all over the place,\" he says.\u003c/p>\n\u003cp>Brogan says fishing regulations are partly to blame for wasted seafood. That's because fishermen who have permits to catch certain species must throw back other valuable species they accidentally catch — even if the fish are dead.\u003c/p>\n\u003cp>For example, trawling vessels in Alaska — boats that drag giant nets behind them to catch flounder and sole — threw back two million pounds of Pacific halibut and five million pounds of Pacific cod in a single year, according to Oceana's report. Brogan says a lot, if not most, of bycatch caught with trawl nets, gillnets and longlines is dead or dying by the time it's returned to the water.\u003c/p>\n\u003cfigure id=\"attachment_79354\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/o-bycatch-infographic-900_new_custom-121bcdffe07ddd179d05d2ddb64c650dd73293e0.jpg\" alt=\"Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\" width=\"1180\" height=\"1333\" class=\"size-full wp-image-79354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nine fisheries account for more than half of the reported U.S. bycatch. Courtesy of Oceana\u003c/figcaption>\u003c/figure>\n\u003cp>The Gulf of Mexico shrimp trawling industry throws back about two thirds, by weight, of its total catch, the report says. So do swordfish gillnetters in offshore California waters and those fishing closer to shore for halibut and white sea bass. And sea turtles, seabirds and various \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/08/whales-dolphins-are-collateral-damage-in-our-taste-for-seafood/\">marine mammals\u003c/a> are also among the detritus. Longline snapper and grouper fishermen in the Gulf of Mexico, for example, threw back 400,000 sharks in 2011.\u003c/p>\n\u003cp>Such information is critical for fishery managers and environmentalists who advocate for \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/\">catching seafood with more sustainable fishing gear\u003c/a>. But unless you study the fishing industry for a living, it's tough for a consumer to avoid these fisheries when shopping for seafood. Nonetheless, groups like Oceana, the Natural Resources Defense Council and the Monterey Bay Aquarium have been trying to educate consumers about the bycatch issue through seafood buying guides and other campaigns.\u003c/p>\n\u003cp>\"As a concept, people get what bycatch is and they don't like it,\" says Sheila Bowman, with the Monterey Bay Aquarium's Seafood Watch. \"But the data is often too hard for shoppers to put into context and act on.\"\u003c/p>\n\u003cp>According to Whole Foods Markets, the high-end retailer, 59 percent of its shoppers surveyed in 2013 said they believed how a fish is caught is important. The company \u003ca href=\"http://www.wholefoodsmarket.com/seafood-sustainability-basics\">has\u003c/a> pledged to sell seafood that's sustainable as possible.\u003c/p>\n\u003cp>\"But most people don't even know what 'gear type' means,\" says Margaret Wittenberg, vice-president of quality standards at Whole Foods Markets. \"They care about sustainability, and they want to make a good choice, and they know that we've done the homework for them.\"\u003c/p>\n\u003cp>Just as consumers and retailers are starting to understand the severity of the bycatch issues, some fishermen also seem to be taking it more seriously. In the Gulf of Mexico, a group of several dozen fishermen catching snapper and grouper have begun using weaker hooks on their longlines that break or bend when large sharks and other potential bycatch species take a bait.\u003c/p>\n\u003cp>\"In general, these [fishermen] don't want to catch fish they can't sell,\" says Eric Brazer, with the Gulf of Mexico Reef Fish Shareholders' Alliance. He says the fishermen he represents have made efforts to create demand for lower-value species, like small snappers and porgies—fish that often get tossed back dead. \"Our goal is to have a zero-discard fishery by creating markets for these species.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.linkedin.com/pub/tj-tate/22/159/487\">Tj Tate\u003c/a>, with \u003ca href=\"http://www.mygulfwild.us/GW/\">Gulf Wild\u003c/a>, a sustainability program that marks seafood with detailed place-of-origin tags, says that many fishermen are seeing financial incentive to change their practices and reduce their bycatch.\u003c/p>\n\u003cp>\"It's not effective for fishermen to be spending time handling and trying to release sharks or undersized fish that they can't sell,\" she says. \"They're losing fishing time.\"\u003c/p>\n\u003cp>Bowman at Seafood Watch says she supports the efforts of groups like Oceana to inform consumers of wasteful fishing industries. But she notes that in the crusade to curb wasteful fishing practices, less information might sometimes be more.\u003c/p>\n\u003cp>\"People don't want to know all this,\" she says. \"In general, they just want to know what [\u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/sfw_recommendations.aspx\">color-coded label\u003c/a>] to look for.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79352/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea","authors":["byline_bayareabites_79352"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_12537","bayareabites_13186","bayareabites_10659","bayareabites_3707","bayareabites_11245","bayareabites_323","bayareabites_2222","bayareabites_12538","bayareabites_10921"],"featImg":"bayareabites_79363","label":"bayareabites"},"bayareabites_71921":{"type":"posts","id":"bayareabites_71921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71921","score":null,"sort":[1381352520000]},"guestAuthors":[],"slug":"fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers","title":"Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ","publishDate":1381352520,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71931\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\" alt=\"A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>If sustainability is a top priority when you're shopping at the fish counter, wild-caught seafood can be fraught with ethical complications.\u003c/p>\n\u003cp>One major reason why: bycatch, or the untargeted marine life captured accidentally by fishermen and, often, discarded dead in heaps. It's one of industrial fishing's most problematic aspects.\u003c/p>\n\u003cp>Not every fishery is alike, of course, and practices vary by region. And lately, the federal government has been strengthening its own stance against the most wasteful fisheries, especially those that use gillnets, trawl nets and longlines.\u003c/p>\n\u003cp>In September, the National Marine Fisheries Service \u003ca href=\"http://www.nmfs.noaa.gov/by_catch/brep_2013_awards.html\" target=\"_blank\">granted $2.4 million\u003c/a> to enterprising fishermen who are working to modify their gear to spare the lives of sharks, sea birds, whales and turtles. And earlier in the month, the same agency imposed a \u003ca href=\"http://www.utsandiego.com/news/2013/Sep/04/environment-drift-gillnet-fishery-sperm-whale/\" target=\"_blank\">new law\u003c/a> that will close the current California swordfish fishery if just one sperm whale becomes entangled in a gillnet --something which has happened multiple times in the recent past.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For environmental groups like Oceana, the Center for Biological Diversity and the Turtle Island Restoration Network — all of which fought for the new law — this equals progress.\u003c/p>\n\u003cp>Even if you've already sworn off of eating taboo items like bluefin tuna, Chilean sea bass and shark, you may still be contributing to the global bycatch tally. Following are a few seafood items to approach cautiously the next time you're thinking fish for dinner:\u003c/p>\n\u003cfigure id=\"attachment_71929\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\" alt=\"A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California halibut:\u003c/strong> \"Local\" does not mean \"sustainable,\" as seen in the nearshore halibut fishery of California. A 2010 survey of just 12 percent of the total gillnets used to catch halibut found that 25 sea lions, three harbor seals and a dolphin were also entangled. All had drowned. These same nets, meanwhile, caught 94 \u003ca href=\"http://www.santacruzsentinel.com/ci_22716932/permit-system-puts-tougher-regulation-fishermen-scientists-who\" target=\"_blank\">federally protected great\u003c/a> white sharks from 2006 to 2011, with many of them dead, according to the state's Department of Fish and Wildlife.\u003c/p>\n\u003cp>Seventy percent of the total catch by weight is discarded at sea by California halibut gillnetters. Trawlers — who drag nets along the bottom to scrape up their catch — are just as destructive. From 2002 to 2009, halibut trawlers in Monterey Bay tossed back about 70 percent of their total catch, according to state and federal data compiled by Oceana. Much of the bycatch consisted of dead and injured sharks, rays, Dungeness crab and jellyfish.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Halibut caught with rods, reels and single hooks. Ask your fish vendor or server who caught their halibut, where and how. If they don't know, order something else.\u003c/p>\n\u003cfigure id=\"attachment_71940\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\" alt=\"A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Coast lobster, West Coast crab: \u003c/strong>Lobster and crab are by and large good choices. The stocks are generally healthy and well managed, and bycatch is minimal.\u003c/p>\n\u003cp>Thing is, whales can\u003cstrong> \u003c/strong>get tangled in the cables that connect lobster and crab traps to buoys at the surface. Between 1980 and 2004, 73 percent of a population of 493 Atlantic right whales were snared in lobster trap cables at least once – with some whales showing evidence of six incidents \u003cstrong>-- \u003c/strong>according to a \u003ca href=\"http://www.hindawi.com/journals/jmb/2012/230653/\" target=\"_blank\">2012 article\u003c/a> published in the \u003cem>Journal of Marine Biology\u003c/em>. The same authors reported that, in Southeast Alaskan waters, at least 52 percent of humpback whales have been tangled at least once in crab trap cables. The whales sometimes die; for those that live, the wounds and scars remain for years.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Massachusetts lobstermen are \u003ca href=\"http://www.mass.gov/agr/cqp/sectors/lobster/sustainability-requirements.htm\">required\u003c/a> to use sinking lines that hug the bottom and make the water above safer for whales, while other trap fishermen are experimenting with colorful, high-visibility lines to help avoid whale entanglements. Before you buy your next lobster or crab, ask about the creatures' origin and the gear used to catch them.\u003c/p>\n\u003cfigure id=\"attachment_71933\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\" alt=\"A swordfish chills on ice. Photo: PA Photos /Landov\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A swordfish chills on ice. Photo: PA Photos /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swordfish\u003c/strong>: Gillnets, draped beneath the surface like deadly curtains, entangle nearly every other swimming creature too big to slip through. Off the coast of California, swordfish gillnets during the 2010-2011 season killed 27 ocean sunfish (also called mola mola), three thresher sharks, two mako or blue sharks and five opah for every swordfish landed. The \u003ca href=\"http://swr.nmfs.noaa.gov/psd/20102011.pdf\" target=\"_blank\">same fishery\u003c/a> caught at least two sperm whales in 2010 — killing one of them — and total marine mammal deaths are more than 100 per year, according to federal fisheries managers. The death rate for marine mammals in these gillnets is almost 100 percent.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: Harpoon-caught swordfish. \u003c/strong>Some swordfish are hunted by harpoon. Swordfish caught by this method is a specialty item, expensive enough that your waiter or fish vendor will be sure to tell you how it was taken — and swordfish not sold as such likely came from a gillnet or a longline.\u003c/p>\n\u003cfigure id=\"attachment_71932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\" alt=\"A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Shrimp:\u003c/strong> Perhaps no fishery is more destructive than the global shrimp trawling industry, which wastes more than six pounds of marine life for every four pounds of landed shrimp, according to the United Nations Food and Agriculture Organization. But in Mexico's Sea of Cortez, it gets much worse than that.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035609\" target=\"_blank\">study\u003c/a> published in the science journal PLOS One in 2012 reported that sandy bottom trawls targeting shrimp wound up with bycatch rates as high as 97 percent. The lead author, \u003ca href=\"http://www.prescott.edu/connect/faculty/index.php?viewID=424\" target=\"_blank\">Lorayne Meltzer\u003c/a>, of Arizona's Prescott College, estimated that in 2009, shrimp trawlers working just a portion of the Sea of Cortez caught (and mostly killed) almost 74,000 tons of unwanted bycatch. Meltzer told us that farm-raised shrimp aren't a good alternative for the eco-conscious, either. Shrimp farms, Meltzer says, cause massive coastal deforestation, pollution and erosion, often turning tropical estuaries into muddy wastelands saturated with shrimp effluent and antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Most shrimp sold in the United States is either trawled off the bottom or farmed in Indonesia — so shop cautiously. Your \u003ca href=\"http://www.prevention.com/food/healthy-eating-tips/sustainable-seafood-choose-best-shrimp?page=2.\">best choices\u003c/a> include farmed shrimp from the United States, Oregon pink shrimp and Pacific Northwest spot prawns.\u003c/p>\n\u003cfigure id=\"attachment_71934\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\" alt=\"An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna:\u003c/strong> Tuna fishermen don't only catch tuna. In fact, they mostly \u003cem>don't\u003c/em> catch tuna-- especially when they use longlines rigged with hundreds of baited hooks. A recent\u003ca href=\"http://www.fao.org/docrep/014/i2175e/i2175e00.pdf\" target=\"_blank\"> study\u003c/a> commissioned by the Food and Agriculture Organization found that tuna fishermen hauled in 750,000 tons of tuna and 828,000 tons of non-tuna creatures per year in the mid-2000s. In some regions, a quarter of the total catch is sharks, according to a \u003ca href=\"http://www.wpcouncil.org/pelagic/Documents/Shark-Longline_Interactions_Report.pdf\" target=\"_blank\">report\u003c/a> published in 2007. Many sharks are thrown back dead — including 20,000 tons of blue sharks annually in the North Atlantic, as \u003ca href=\"http://www.int-res.com/abstracts/meps/v387/p241-253/\" target=\"_blank\">reported\u003c/a> in the Marine Ecology Progress Series.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Pole-caught tuna, often yellowfin and albacore. As with other species, finding these alternatives may be a matter of chatting it up with those selling the fish.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Shopping for wild-caught fish can be ethically fraught for sustainability-minded consumers, because some fishing methods can result in large amounts of bycatch: the dolphins, seals and other marine life that can get snared and killed in the process. Here's a look at a few seafood items to approach cautiously the next time you're at the fish counter.","status":"publish","parent":0,"modified":1381352520,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1261},"headData":{"title":"Fish For Dinner? Here Are A Few Tips For Sea Life Lovers | KQED","description":"Shopping for wild-caught fish can be ethically fraught for sustainability-minded consumers, because some fishing methods can result in large amounts of bycatch: the dolphins, seals and other marine life that can get snared and killed in the process. Here's a look at a few seafood items to approach cautiously the next time you're at the fish counter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ","datePublished":"2013-10-09T21:02:00.000Z","dateModified":"2013-10-09T21:02:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71921 http://blogs.kqed.org/bayareabites/?p=71921","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/09/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers/","disqusTitle":"Fish For Dinner? Here Are A Few Tips For Sea Life Lovers ","nprByline":"Alastair Bland","nprStoryId":"230494959","nprApiLink":"http://api.npr.org/query?id=230494959&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers?ft=3&f=230494959","nprRetrievedStory":"1","nprPubDate":"Wed, 09 Oct 2013 16:13:00 -0400","nprStoryDate":"Wed, 09 Oct 2013 16:13:00 -0400","nprLastModifiedDate":"Wed, 09 Oct 2013 16:13:25 -0400","path":"/bayareabites/71921/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71931\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-monger.jpg\" alt=\"A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71931\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fishmonger tosses a just-purchased fresh salmon to a colleague behind the counter at the Pike Place Fish Market in Seattle. Photo: Elaine Thompson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/09/230494959/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>If sustainability is a top priority when you're shopping at the fish counter, wild-caught seafood can be fraught with ethical complications.\u003c/p>\n\u003cp>One major reason why: bycatch, or the untargeted marine life captured accidentally by fishermen and, often, discarded dead in heaps. It's one of industrial fishing's most problematic aspects.\u003c/p>\n\u003cp>Not every fishery is alike, of course, and practices vary by region. And lately, the federal government has been strengthening its own stance against the most wasteful fisheries, especially those that use gillnets, trawl nets and longlines.\u003c/p>\n\u003cp>In September, the National Marine Fisheries Service \u003ca href=\"http://www.nmfs.noaa.gov/by_catch/brep_2013_awards.html\" target=\"_blank\">granted $2.4 million\u003c/a> to enterprising fishermen who are working to modify their gear to spare the lives of sharks, sea birds, whales and turtles. And earlier in the month, the same agency imposed a \u003ca href=\"http://www.utsandiego.com/news/2013/Sep/04/environment-drift-gillnet-fishery-sperm-whale/\" target=\"_blank\">new law\u003c/a> that will close the current California swordfish fishery if just one sperm whale becomes entangled in a gillnet --something which has happened multiple times in the recent past.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For environmental groups like Oceana, the Center for Biological Diversity and the Turtle Island Restoration Network — all of which fought for the new law — this equals progress.\u003c/p>\n\u003cp>Even if you've already sworn off of eating taboo items like bluefin tuna, Chilean sea bass and shark, you may still be contributing to the global bycatch tally. Following are a few seafood items to approach cautiously the next time you're thinking fish for dinner:\u003c/p>\n\u003cfigure id=\"attachment_71929\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-halibut.jpg\" alt=\"A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71929\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A halibut is seen on the line of a fisherman in Ilulissat, Greenland. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California halibut:\u003c/strong> \"Local\" does not mean \"sustainable,\" as seen in the nearshore halibut fishery of California. A 2010 survey of just 12 percent of the total gillnets used to catch halibut found that 25 sea lions, three harbor seals and a dolphin were also entangled. All had drowned. These same nets, meanwhile, caught 94 \u003ca href=\"http://www.santacruzsentinel.com/ci_22716932/permit-system-puts-tougher-regulation-fishermen-scientists-who\" target=\"_blank\">federally protected great\u003c/a> white sharks from 2006 to 2011, with many of them dead, according to the state's Department of Fish and Wildlife.\u003c/p>\n\u003cp>Seventy percent of the total catch by weight is discarded at sea by California halibut gillnetters. Trawlers — who drag nets along the bottom to scrape up their catch — are just as destructive. From 2002 to 2009, halibut trawlers in Monterey Bay tossed back about 70 percent of their total catch, according to state and federal data compiled by Oceana. Much of the bycatch consisted of dead and injured sharks, rays, Dungeness crab and jellyfish.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Halibut caught with rods, reels and single hooks. Ask your fish vendor or server who caught their halibut, where and how. If they don't know, order something else.\u003c/p>\n\u003cfigure id=\"attachment_71940\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-dungeness-crab.jpg\" alt=\"A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman checks the measurements of a Dungeness crab he just pulled in from the Pacific Ocean off Marin County, Calif. Photo: Eric Risberg/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Coast lobster, West Coast crab: \u003c/strong>Lobster and crab are by and large good choices. The stocks are generally healthy and well managed, and bycatch is minimal.\u003c/p>\n\u003cp>Thing is, whales can\u003cstrong> \u003c/strong>get tangled in the cables that connect lobster and crab traps to buoys at the surface. Between 1980 and 2004, 73 percent of a population of 493 Atlantic right whales were snared in lobster trap cables at least once – with some whales showing evidence of six incidents \u003cstrong>-- \u003c/strong>according to a \u003ca href=\"http://www.hindawi.com/journals/jmb/2012/230653/\" target=\"_blank\">2012 article\u003c/a> published in the \u003cem>Journal of Marine Biology\u003c/em>. The same authors reported that, in Southeast Alaskan waters, at least 52 percent of humpback whales have been tangled at least once in crab trap cables. The whales sometimes die; for those that live, the wounds and scars remain for years.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Massachusetts lobstermen are \u003ca href=\"http://www.mass.gov/agr/cqp/sectors/lobster/sustainability-requirements.htm\">required\u003c/a> to use sinking lines that hug the bottom and make the water above safer for whales, while other trap fishermen are experimenting with colorful, high-visibility lines to help avoid whale entanglements. Before you buy your next lobster or crab, ask about the creatures' origin and the gear used to catch them.\u003c/p>\n\u003cfigure id=\"attachment_71933\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-swordfish.jpg\" alt=\"A swordfish chills on ice. Photo: PA Photos /Landov\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A swordfish chills on ice. Photo: PA Photos /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Swordfish\u003c/strong>: Gillnets, draped beneath the surface like deadly curtains, entangle nearly every other swimming creature too big to slip through. Off the coast of California, swordfish gillnets during the 2010-2011 season killed 27 ocean sunfish (also called mola mola), three thresher sharks, two mako or blue sharks and five opah for every swordfish landed. The \u003ca href=\"http://swr.nmfs.noaa.gov/psd/20102011.pdf\" target=\"_blank\">same fishery\u003c/a> caught at least two sperm whales in 2010 — killing one of them — and total marine mammal deaths are more than 100 per year, according to federal fisheries managers. The death rate for marine mammals in these gillnets is almost 100 percent.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: Harpoon-caught swordfish. \u003c/strong>Some swordfish are hunted by harpoon. Swordfish caught by this method is a specialty item, expensive enough that your waiter or fish vendor will be sure to tell you how it was taken — and swordfish not sold as such likely came from a gillnet or a longline.\u003c/p>\n\u003cfigure id=\"attachment_71932\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-shrimp.jpg\" alt=\"A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-71932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman holds freshly caught potted brown shrimp in Southport, United Kingdom. Photo: Christopher Furlong/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Shrimp:\u003c/strong> Perhaps no fishery is more destructive than the global shrimp trawling industry, which wastes more than six pounds of marine life for every four pounds of landed shrimp, according to the United Nations Food and Agriculture Organization. But in Mexico's Sea of Cortez, it gets much worse than that.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0035609\" target=\"_blank\">study\u003c/a> published in the science journal PLOS One in 2012 reported that sandy bottom trawls targeting shrimp wound up with bycatch rates as high as 97 percent. The lead author, \u003ca href=\"http://www.prescott.edu/connect/faculty/index.php?viewID=424\" target=\"_blank\">Lorayne Meltzer\u003c/a>, of Arizona's Prescott College, estimated that in 2009, shrimp trawlers working just a portion of the Sea of Cortez caught (and mostly killed) almost 74,000 tons of unwanted bycatch. Meltzer told us that farm-raised shrimp aren't a good alternative for the eco-conscious, either. Shrimp farms, Meltzer says, cause massive coastal deforestation, pollution and erosion, often turning tropical estuaries into muddy wastelands saturated with shrimp effluent and antibiotics.\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Most shrimp sold in the United States is either trawled off the bottom or farmed in Indonesia — so shop cautiously. Your \u003ca href=\"http://www.prevention.com/food/healthy-eating-tips/sustainable-seafood-choose-best-shrimp?page=2.\">best choices\u003c/a> include farmed shrimp from the United States, Oregon pink shrimp and Pacific Northwest spot prawns.\u003c/p>\n\u003cfigure id=\"attachment_71934\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fish-tuna.jpg\" alt=\"An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Almadraba tuna is lifted by a crane in the port of Barbate, Cadiz province, southern Spain. Almadraba tuna is caught by an elaborate and ancient Andalusian fishing method used in Spanish coastal areas close to the Strait of Gibraltar since Phoenician times. Photo: Emilio Morenatti/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna:\u003c/strong> Tuna fishermen don't only catch tuna. In fact, they mostly \u003cem>don't\u003c/em> catch tuna-- especially when they use longlines rigged with hundreds of baited hooks. A recent\u003ca href=\"http://www.fao.org/docrep/014/i2175e/i2175e00.pdf\" target=\"_blank\"> study\u003c/a> commissioned by the Food and Agriculture Organization found that tuna fishermen hauled in 750,000 tons of tuna and 828,000 tons of non-tuna creatures per year in the mid-2000s. In some regions, a quarter of the total catch is sharks, according to a \u003ca href=\"http://www.wpcouncil.org/pelagic/Documents/Shark-Longline_Interactions_Report.pdf\" target=\"_blank\">report\u003c/a> published in 2007. Many sharks are thrown back dead — including 20,000 tons of blue sharks annually in the North Atlantic, as \u003ca href=\"http://www.int-res.com/abstracts/meps/v387/p241-253/\" target=\"_blank\">reported\u003c/a> in the Marine Ecology Progress Series.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Good alternative: \u003c/strong>Pole-caught tuna, often yellowfin and albacore. As with other species, finding these alternatives may be a matter of chatting it up with those selling the fish.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71921/fish-for-dinner-here-are-a-few-tips-for-sea-life-lovers","authors":["byline_bayareabites_71921"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_12537","bayareabites_376","bayareabites_12536","bayareabites_2222","bayareabites_12538","bayareabites_10921"],"featImg":"bayareabites_71930","label":"bayareabites"},"bayareabites_30773":{"type":"posts","id":"bayareabites_30773","meta":{"index":"posts_1591205157","site":"bayareabites","id":"30773","score":null,"sort":[1312034432000]},"guestAuthors":[],"slug":"quest-green-eggs-by-the-gram-sustainable-caviar","title":"QUEST: Green Eggs By The Gram - Sustainable Caviar","publishDate":1312034432,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/caviar.jpg\" alt=\"caviar\" title=\"caviar\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30789\">\u003c/a>\u003c/p>\n\u003cp>This past spring I traveled with fellow \u003ca href=\"http://science.kqed.org/quest\">KQED QUEST\u003c/a> producer \u003ca href=\"http://science.kqed.org/quest/author/gabriela-quiros/\">Gabriela Quirós \u003c/a> to the Sacramento area to film at \u003ca href=\"http://sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of two Californian companies currently producing this delicacy. \u003c/p>\n\u003cp>This company raises white sturgeon, one of two native species to California (the other is green sturgeon). They originally obtained their stock from the Sacramento River. Once they were able to create their own brood stock for the next generation, they no longer needed to harvest fish from the river. \u003c/p>\n\u003cp>Learn more about sustainable caviar production in the video, \"Green Eggs By The Gram: Sustainable Caviar.\" \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/u4X7CQbj9ts\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story and Slideshow on QUEST:\u003c/strong>\u003cbr>\n\u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/\">Science on the SPOT: Green Eggs By The Gram – Sustainable Caviar\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar. ","status":"publish","parent":0,"modified":1312012541,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/u4X7CQbj9ts"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":118},"headData":{"title":"QUEST: Green Eggs By The Gram - Sustainable Caviar | KQED","description":"This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"QUEST: Green Eggs By The Gram - Sustainable Caviar","datePublished":"2011-07-30T14:00:32.000Z","dateModified":"2011-07-30T07:55:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"30773 http://blogs.kqed.org/bayareabites/?p=30773","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/07/30/quest-green-eggs-by-the-gram-sustainable-caviar/","disqusTitle":"QUEST: Green Eggs By The Gram - Sustainable Caviar","path":"/bayareabites/30773/quest-green-eggs-by-the-gram-sustainable-caviar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/caviar.jpg\" alt=\"caviar\" title=\"caviar\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30789\">\u003c/a>\u003c/p>\n\u003cp>This past spring I traveled with fellow \u003ca href=\"http://science.kqed.org/quest\">KQED QUEST\u003c/a> producer \u003ca href=\"http://science.kqed.org/quest/author/gabriela-quiros/\">Gabriela Quirós \u003c/a> to the Sacramento area to film at \u003ca href=\"http://sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of two Californian companies currently producing this delicacy. \u003c/p>\n\u003cp>This company raises white sturgeon, one of two native species to California (the other is green sturgeon). They originally obtained their stock from the Sacramento River. Once they were able to create their own brood stock for the next generation, they no longer needed to harvest fish from the river. \u003c/p>\n\u003cp>Learn more about sustainable caviar production in the video, \"Green Eggs By The Gram: Sustainable Caviar.\" \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/u4X7CQbj9ts\" frameborder=\"0\">\u003c/iframe>\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>\u003c/p>\n\u003cp>\u003cstrong>Related Story and Slideshow on QUEST:\u003c/strong>\u003cbr>\n\u003ca href=\"http://science.kqed.org/quest/video/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/\">Science on the SPOT: Green Eggs By The Gram – Sustainable Caviar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/30773/quest-green-eggs-by-the-gram-sustainable-caviar","authors":["2100"],"categories":["bayareabites_45","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_9549","bayareabites_9547","bayareabites_376","bayareabites_9551","bayareabites_359","bayareabites_378","bayareabites_9550","bayareabites_2222","bayareabites_9548"],"featImg":"bayareabites_30789","label":"bayareabites"},"bayareabites_27410":{"type":"posts","id":"bayareabites_27410","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27410","score":null,"sort":[1306168310000]},"guestAuthors":[],"slug":"farmers-market-profile-ambatalia-2","title":"Farmers' Market Profile: Ambatalia","publishDate":1306168310,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\" alt=\"ambatalia\" title=\"ambatalia\" width=\"500\" height=\"500\" class=\"aligncenter size-full wp-image-27391\">\u003c/a>\u003cbr>\nMolly de Vries has a very special Bay Area company, \u003ca href=\"http://ambataliafabrics.blogspot.com/\">Ambatalia\u003c/a>. The name is actually born from a Trinidad song about empowering women and nurturing the earth and Molly couldn't be a better living and breathing representation of the namesake of her company or her mission for the work she does. I first met Molly at the \u003ca href=\"http://marincountrymart.com/farmers-market\">Marin Country Mart Farmers Market\u003c/a>. She has a booth right next to my \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> booth and we spend many a Saturday chit-chatting and catching up with each others' lives. But the first time I really began to understand what Molly was aiming to do with Ambatalia was the day she turned down a slice of pie I offered her because it was in a clamshell container. Oh no, I assured her, it's corn-based -- not plastic. That helped. But Molly routinely and deliberately eschews any containers or packaging for a simpler way of carrying and transporting goods -- whether that be a cinnamon roll in the morning or how she brings her goods to the farmers market each morning. She's the real deal. I decided to take some time away from the market to talk to Molly about how she began and what her intentions are for her burgeoning business. I couldn't have been more inspired. \u003c/p>\n\u003cp>\u003cstrong>Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nI had closed my downtown Mill Valley fabric shop in 2004 and Tyler Florence approached me to do a kitchen line for\u003ca href=\"http://foodnetworkaddict.blogspot.com/2008/07/look-inside-tyler-florences-new-kitchen.html\"> his store\u003c/a>. I had always created goods in and around the kitchen and the act of shopping but this really pushed me to focus on my passion for useful, sustainable textiles. After being a hairdresser for twenty years, I wanted to do something meaningful and after a year of focusing on what that would look like, when I turned forty, I started to put together clues from my life and Ambatalia was born. \u003c/p>\n\u003cp>I wanted to do handmade goods with integrity and beauty have a real sense of honor in my work -- the opposite of all the mass-produced plastic stuff floating around. When I walked into Joanne fabrics or other large chains, I'd just see yards and yards of plastic fleece but no wool. This seemed crazy to me. So my goal really became buying fabrics with the most integrity. the closest in distance, and as sustainable as possible. \u003c/p>\n\u003cp>\u003cstrong>Your business is decidedly centered around food: the serving of it, the presentation of it, the transportation of it. How did you come around to food? \u003c/strong>\u003cbr>\nWell, food and textiles have so much in common, at least in my mind. There's an obvious link in the way in which we honor our food with beautiful cloth on our table and in our kitchen, but more importantly, the people making the cloth have a direct impact on us as individuals and families. The people that are making our clothes across the globe have faces and families. So often these days, we don't take a moment to think about them, we just want a good price. And I walk down the aisles of stores and restaurants and see all of the plastic packaging, especially in the food industry, and puzzle over how so many people don't think about where all of that plastic ends up. So now, as a society, we're finally starting to understand the benefits of buying local, organic food and the importance of knowing our farmers. I believe that it's just as important to buy our textiles in the same way. \u003c/p>\n\u003cp>\u003cstrong>Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nI think so and largely because we’re so cosmopolitan and the whole local food movement is thriving here. People are more receptive to paying a little more to benefit the environment or local producers and artisans. The question always remains though: how do I produce as much as I can using materials that originate as close to home as possible? So it costs more. It does. But there's a trade-off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nWell, the highlights are really that I grew up here; I’m native. I’ve always been a small business owner, attracting a community that I love so there has really never been anything else for me. The area itself is a source of creativity and I get the chance to be supported in doing what I love. I love bringing lightness and awareness to something I think is really important. I truly believe in doing the right thing even before making the money. I feel small business can create change where it counts.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>What challenges are you facing right now in terms of growth or vision?\u003cbr>\nMy vision is very clear. Honestly, the biggest challenge is about doing everything myself and figuring out a way to grow and balance within that. It's just about learning and asking for help. And right now one of my bigger challenges is the marketing side of the business-- there's only so many hours in the day!\u003c/p>\n\u003cp>\u003cstrong>What inspires you, day to day?\u003c/strong>\u003cbr>\nNature, the colors of nature around me. My kids. Also, really humble and simple objects whether it be a tool or just a simple object.\u003cbr>\nI get really inspired by watching older people and how they do things. There’s something that we’re lacking in our society today. Something that unites us in a deep way...slowing down and creating something, making something useful. That’s inspiring. \u003c/p>\n\u003cp>\u003cstrong> What are your goals for the future of Ambatalia?\u003c/strong>\u003cbr>\nImmediate goals would be expansion in scope. Right now I do housewares including aprons, furoshiki dish towels, table coverings, and shopping textiles as an alternative to plastic, paper and packaging. I'm looking to broaden my horizons and do linen bath towels, mats, shower curtains. I'm really excited about being a part of our own \u003ca href=\"http://fibershed.wordpress.com/\">fibershed\u003c/a> project even though it's an ancient way of producing, it is a totally new concept these days. In short, it's where goods are grown and sewn close to home. I will be incorporating plant dying into my products done by \u003ca href=\"http://www.rebeccarburgess.com/harvesting-color\">Rebecca Burgess\u003c/a> and locally produced fiber which would include organic cotton grown here in California by \u003ca href=\"http://www.women-inventors.com/Sally-Fox.asp\">Sally Fox\u003c/a> and possibly incorporate some local wool because it is in such abundance here in Marin. In the near future I plan to do a whole collection around the principles of the project. Getting the fibershed stamp of approval would mean the highest level of sustainability to me. That'll really finally bring it completely full-circle. \u003c/p>\n\u003cp>As a certified green business since 2005, I have sewn all of my products myself and I've just begun training men and woman to sew my products rather then going to a factory in the city. I also want to find weavers here where there is a rich community of weavers. I really believe in connection and relationships. Giving power and support rather than getting what you need or want for the very cheapest price. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\" alt=\"ambatalia aprons\" title=\"ambatalia aprons\" width=\"500\" height=\"460\" class=\"aligncenter size-full wp-image-27392\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon interviews Molly de Vries of local business, Ambatalia, about her burgeoning business and how she sees it impacting the environment and local community. ","status":"publish","parent":0,"modified":1306168326,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1216},"headData":{"title":"Farmers' Market Profile: Ambatalia | KQED","description":"Megan Gordon interviews Molly de Vries of local business, Ambatalia, about her burgeoning business and how she sees it impacting the environment and local community. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Farmers' Market Profile: Ambatalia","datePublished":"2011-05-23T16:31:50.000Z","dateModified":"2011-05-23T16:32:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27410 http://blogs.kqed.org/bayareabites/?p=27410","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/23/farmers-market-profile-ambatalia-2/","disqusTitle":"Farmers' Market Profile: Ambatalia","path":"/bayareabites/27410/farmers-market-profile-ambatalia-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/molly-headnote.jpg\" alt=\"ambatalia\" title=\"ambatalia\" width=\"500\" height=\"500\" class=\"aligncenter size-full wp-image-27391\">\u003c/a>\u003cbr>\nMolly de Vries has a very special Bay Area company, \u003ca href=\"http://ambataliafabrics.blogspot.com/\">Ambatalia\u003c/a>. The name is actually born from a Trinidad song about empowering women and nurturing the earth and Molly couldn't be a better living and breathing representation of the namesake of her company or her mission for the work she does. I first met Molly at the \u003ca href=\"http://marincountrymart.com/farmers-market\">Marin Country Mart Farmers Market\u003c/a>. She has a booth right next to my \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a> booth and we spend many a Saturday chit-chatting and catching up with each others' lives. But the first time I really began to understand what Molly was aiming to do with Ambatalia was the day she turned down a slice of pie I offered her because it was in a clamshell container. Oh no, I assured her, it's corn-based -- not plastic. That helped. But Molly routinely and deliberately eschews any containers or packaging for a simpler way of carrying and transporting goods -- whether that be a cinnamon roll in the morning or how she brings her goods to the farmers market each morning. She's the real deal. I decided to take some time away from the market to talk to Molly about how she began and what her intentions are for her burgeoning business. I couldn't have been more inspired. \u003c/p>\n\u003cp>\u003cstrong>Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nI had closed my downtown Mill Valley fabric shop in 2004 and Tyler Florence approached me to do a kitchen line for\u003ca href=\"http://foodnetworkaddict.blogspot.com/2008/07/look-inside-tyler-florences-new-kitchen.html\"> his store\u003c/a>. I had always created goods in and around the kitchen and the act of shopping but this really pushed me to focus on my passion for useful, sustainable textiles. After being a hairdresser for twenty years, I wanted to do something meaningful and after a year of focusing on what that would look like, when I turned forty, I started to put together clues from my life and Ambatalia was born. \u003c/p>\n\u003cp>I wanted to do handmade goods with integrity and beauty have a real sense of honor in my work -- the opposite of all the mass-produced plastic stuff floating around. When I walked into Joanne fabrics or other large chains, I'd just see yards and yards of plastic fleece but no wool. This seemed crazy to me. So my goal really became buying fabrics with the most integrity. the closest in distance, and as sustainable as possible. \u003c/p>\n\u003cp>\u003cstrong>Your business is decidedly centered around food: the serving of it, the presentation of it, the transportation of it. How did you come around to food? \u003c/strong>\u003cbr>\nWell, food and textiles have so much in common, at least in my mind. There's an obvious link in the way in which we honor our food with beautiful cloth on our table and in our kitchen, but more importantly, the people making the cloth have a direct impact on us as individuals and families. The people that are making our clothes across the globe have faces and families. So often these days, we don't take a moment to think about them, we just want a good price. And I walk down the aisles of stores and restaurants and see all of the plastic packaging, especially in the food industry, and puzzle over how so many people don't think about where all of that plastic ends up. So now, as a society, we're finally starting to understand the benefits of buying local, organic food and the importance of knowing our farmers. I believe that it's just as important to buy our textiles in the same way. \u003c/p>\n\u003cp>\u003cstrong>Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nI think so and largely because we’re so cosmopolitan and the whole local food movement is thriving here. People are more receptive to paying a little more to benefit the environment or local producers and artisans. The question always remains though: how do I produce as much as I can using materials that originate as close to home as possible? So it costs more. It does. But there's a trade-off. \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>What have been the highlights of being a small business owner in the Bay Area thus far? \u003c/strong>\u003cbr>\nWell, the highlights are really that I grew up here; I’m native. I’ve always been a small business owner, attracting a community that I love so there has really never been anything else for me. The area itself is a source of creativity and I get the chance to be supported in doing what I love. I love bringing lightness and awareness to something I think is really important. I truly believe in doing the right thing even before making the money. I feel small business can create change where it counts.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>What challenges are you facing right now in terms of growth or vision?\u003cbr>\nMy vision is very clear. Honestly, the biggest challenge is about doing everything myself and figuring out a way to grow and balance within that. It's just about learning and asking for help. And right now one of my bigger challenges is the marketing side of the business-- there's only so many hours in the day!\u003c/p>\n\u003cp>\u003cstrong>What inspires you, day to day?\u003c/strong>\u003cbr>\nNature, the colors of nature around me. My kids. Also, really humble and simple objects whether it be a tool or just a simple object.\u003cbr>\nI get really inspired by watching older people and how they do things. There’s something that we’re lacking in our society today. Something that unites us in a deep way...slowing down and creating something, making something useful. That’s inspiring. \u003c/p>\n\u003cp>\u003cstrong> What are your goals for the future of Ambatalia?\u003c/strong>\u003cbr>\nImmediate goals would be expansion in scope. Right now I do housewares including aprons, furoshiki dish towels, table coverings, and shopping textiles as an alternative to plastic, paper and packaging. I'm looking to broaden my horizons and do linen bath towels, mats, shower curtains. I'm really excited about being a part of our own \u003ca href=\"http://fibershed.wordpress.com/\">fibershed\u003c/a> project even though it's an ancient way of producing, it is a totally new concept these days. In short, it's where goods are grown and sewn close to home. I will be incorporating plant dying into my products done by \u003ca href=\"http://www.rebeccarburgess.com/harvesting-color\">Rebecca Burgess\u003c/a> and locally produced fiber which would include organic cotton grown here in California by \u003ca href=\"http://www.women-inventors.com/Sally-Fox.asp\">Sally Fox\u003c/a> and possibly incorporate some local wool because it is in such abundance here in Marin. In the near future I plan to do a whole collection around the principles of the project. Getting the fibershed stamp of approval would mean the highest level of sustainability to me. That'll really finally bring it completely full-circle. \u003c/p>\n\u003cp>As a certified green business since 2005, I have sewn all of my products myself and I've just begun training men and woman to sew my products rather then going to a factory in the city. I also want to find weavers here where there is a rich community of weavers. I really believe in connection and relationships. Giving power and support rather than getting what you need or want for the very cheapest price. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/apron.jpg\" alt=\"ambatalia aprons\" title=\"ambatalia aprons\" width=\"500\" height=\"460\" class=\"aligncenter size-full wp-image-27392\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27410/farmers-market-profile-ambatalia-2","authors":["5072"],"categories":["bayareabites_109","bayareabites_1875"],"tags":["bayareabites_9305","bayareabites_2172","bayareabites_1506","bayareabites_2222"],"label":"bayareabites"},"bayareabites_4140":{"type":"posts","id":"bayareabites_4140","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4140","score":null,"sort":[1243710038000]},"guestAuthors":[],"slug":"nduja-n-judah","title":"Nduja? N-Judah?","publishDate":1243710038,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.","status":"publish","parent":0,"modified":1243789386,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":363},"headData":{"title":"Nduja? N-Judah? | KQED","description":"Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at Incanto) -- I love filling up my bottle on farmers market days before I battle the crowds.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Nduja? N-Judah?","datePublished":"2009-05-30T19:00:38.000Z","dateModified":"2009-05-31T17:03:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"4140 http://blogs.kqed.org/bayareabites/?p=4140","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/30/nduja-n-judah/","disqusTitle":"Nduja? N-Judah?","path":"/bayareabites/4140/nduja-n-judah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nduja.jpg\" alt=\"nduja\" title=\"nduja\" width=\"297\" height=\"240\" class=\"alignleft size-full wp-image-4141\">We carnivores who live in the Bay Area are a privileged bunch -- on any given day, we can choose to eat \u003ca href=\"http://fattedcalf.com/\">Fatted Calf's bacon\u003c/a>, \u003ca href=\"http://framani.com/\">Fra Mani's salami\u003c/a>, \u003ca href=\"http://www.4505meats.com/\">4505's chicharrones\u003c/a> and countless other artisan charcuterie around the city. To that list, I would add \u003ca href=\"http://www.boccalone.com/index.cfm\">Boccalone's pork ragu\u003c/a>. It's a lucious ragu that is intensely spiced and just perfect when tossed with pappardelle. Until a couple weeks ago, my main interface with Boccalone was to buy the ragu, or to pick up a sandwich or two for a picnic.\u003c/p>\n\u003cp>Boccalone is a store that is located in the Ferry Building, and is the brainchild of Incanto chef Chris Cosentino and his business partner Mark Pastore. It has been open less than a year, and attracts great attention in the Ferry Building with its pristine meat slicers and case of hanging meats. In addition to their delectable porcine products, Boccalone also offers sparkling water (like what is offered at \u003ca href=\"http://www.incanto.biz\">Incanto\u003c/a>) -- I love filling up my bottle on farmers market days before I battle the crowds.\u003c/p>\n\u003cp>I've been spending more time at Boccalone these days, however, and it's all the fault of a delicious new product called Nduja. Let's all say it together, class: en-doo-ya. Can't remember how to pronounce it? Ask for the \"N-Judah,\" like I do, and you will get a smile and the lovely Boccalone staff will hand over the $11 salami-shaped package. Nduja is a Calabrian spreadable salami that is spicy and full of flavor. I love bringing it to room temperature and eating it on fresh bread. Once it's at room temperature, it spreads just like butter and is has a great mouthfeel. Nduja roots come from the French andouille sausage and the flavor profile is not unlike the andouille in smokiness and layers of flavor. Friends have been tweeting about mixing a dollop of it in omelettes. \u003c/p>\n\u003cp>Because this is such a new and unusual product, the folks at Boccalone tend to have some out on sample -- I would suggest that you try it next time you're at the Ferry Building.\u003c/p>\n\u003cp>\u003cem>Photo Credit: \u003ca href=\"http://www.bunrab.com\">Bunrab\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4140/nduja-n-judah","authors":["5019"],"categories":["bayareabites_752","bayareabites_60"],"tags":["bayareabites_2223","bayareabites_2221","bayareabites_110","bayareabites_2224","bayareabites_616","bayareabites_2222"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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