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Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twitter":"CivilEats","facebook":"/pages/Civil-Eats/56766540637?ref=hl","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Civil Eats | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/civileat"},"nvoynovskaya":{"type":"authors","id":"11387","meta":{"index":"authors_1591205172","id":"11387","found":true},"name":"Nastia Voynovskaya","firstName":"Nastia","lastName":"Voynovskaya","slug":"nvoynovskaya","email":"nvoynovskaya@kqed.org","display_author_email":false,"staff_mastheads":["arts"],"title":"Associate Editor","bio":"Nastia Voynovskaya is a Russian-born journalist raised in the Bay Area and Tampa, Florida. She's the associate editor at KQED Arts & Culture. She's the recipient of the 2018 Society of Professional Journalists-Northern California award for arts & culture reporting. In 2021, a retrospective of the 2010s she edited and creative directed, Our Turbulent Decade, received the SPJ-NorCal award for web design. Nastia's work has been published in NPR Music, \u003cem>San Francisco Chronicle\u003c/em>, VICE, Paste Magazine, Bandcamp and SF MoMA Open Space. Previously, she served as music editor at \u003cem>East Bay Express\u003c/em> and online editor at \u003cem>Hi-Fructose Magazine\u003c/em>. She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"},"ogpenn":{"type":"authors","id":"11491","meta":{"index":"authors_1591205172","id":"11491","found":true},"name":"Pendarvis Harshaw","firstName":"Pendarvis","lastName":"Harshaw","slug":"ogpenn","email":"ogpenn@gmail.com","display_author_email":false,"staff_mastheads":["arts"],"title":"Columnist and Host, Rightnowish","bio":"Pendarvis Harshaw is the host of \u003ca href=\"https://www.kqed.org/arts/tag/rightnowish\" rel=\"noopener noreferrer\">\u003cem>Rightnowish\u003c/em>\u003c/a> on KQED-FM, a columnist at KQED Arts, and the author of \u003ci>OG Told Me,\u003c/i> a memoir about growing up in Oakland.","avatar":"https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g","twitter":"ogpenn","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"bayareabites","roles":["author"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Pendarvis Harshaw | KQED","description":"Columnist and Host, Rightnowish","ogImgSrc":"https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/093d33baff5354890e29ad83d58d2c49?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/ogpenn"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139208":{"type":"posts","id":"bayareabites_139208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139208","score":null,"sort":[1602172834000]},"guestAuthors":[],"slug":"flavors-at-home-boiled-potatoes-and-tuna","title":"Boiled Potatoes and Tuna","publishDate":1602172834,"format":"standard","headTitle":"Flavors at Home | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_138955,bayareabites_138836,bayareabites_138794' label='Even more Flavors at Home']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Another flavor, still at home. This week, it’s an elegant surprise with two pantry staples.","status":"publish","parent":0,"modified":1621632051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":569},"headData":{"title":"Boiled Potatoes and Tuna | KQED","description":"Another flavor, still at home. This week, it’s an elegant surprise with two pantry staples.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Boiled Potatoes and Tuna","datePublished":"2020-10-08T16:00:34.000Z","dateModified":"2021-05-21T21:20:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"139208 https://ww2.kqed.org/bayareabites/?p=139208","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/08/flavors-at-home-boiled-potatoes-and-tuna/","disqusTitle":"Boiled Potatoes and Tuna","source":"Flavors at Home","path":"/bayareabites/139208/flavors-at-home-boiled-potatoes-and-tuna","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I remembered that sometime in April, back when I approached cooking every meal with a creative enthusiasm that’s nowhere to be found these days, I was making a lot of potato-centric meals. Very often, I’d top them off with tuna packed in oil and a couple touches of acid by way of lemon juice, pickles and hot sauce along with a drop or two of aioli or mayo. Though the ingredients \u003c/span>\u003ca href=\"https://www.kqed.org/bayareabites/137121/flavors-at-home-cheers-to-the-humble-potato-and-tomatoes-in-season\">\u003cspan style=\"font-weight: 400\">are quite humble\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the bites were always an elegant surprise.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_139210\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-139210 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png\" alt=\"Oil-packed tuna is a perfect dressing for potatoes.\" width=\"800\" height=\"869\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-800x869.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1020x1108.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-160x174.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-768x834.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1414x1536.png 1414w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg-1886x2048.png 1886w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/tunapotatoes_rg.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oil-packed tuna is a perfect dressing for potatoes. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s the cooling fall weather but April memories of boiling potatoes in salty water with a bay leaf floating around occurred to me the other day and lunch was solved. Like I did in spring, I choose the sort of potatoes you don’t have to peel, especially since boiling peeled potatoes makes a starchy mess that I’m not keen on cleaning. Fingerlings, butterballs and the likes work great and larger potatoes can be cut up post-boil. The boiling water has to be truly salty, think ocean salty, and I like to toss in a bay Laurel I collect on my neighborhood walks. It perfumes the water and the potatoes pick up its sweet and pungent fragrance. Rosemary works great too as do other hardy, oily herbs. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_138955,bayareabites_138836,bayareabites_138794","label":"Even more Flavors at Home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the potatoes are boiling, I slice up some spring onions or shallots in a skillet with garlic and plenty of olive oil. Sometimes, I add a bit of ghee for luxury. I let the alliums warm up and bloom until they’re soft. What follows is a layering of the components that’ll comprise the final presentation. First, I cut the potatoes quite imprecisely around bite size so they can receive and absorb the dressing that’s to come. I distribute the onions and garlic along with much of the oil they were cooked in on top of the steaming warm potatoes. Third is the tuna packed in oil. I leave as much of the oil as I can behind. Then come a few dollops of aioli, pickled onions, some hot sauce, a squeeze of lemon juice. If I have it on hand, I'll chop up some tender fresh herbs like cilantro. Recently, I added some pipicha, a Oaxacan herb that tastes like a cilantro crossed with carrot, which doesn’t make much sense but it’s delicious. When I’m up for the task, I like to add blanched or pan-roasted broccoli to my plate for diversity of color and texture. Sometimes, I substitute the tuna with sardines or the mayo for yogurt. Other times, I top the whole thing off with a soft boiled egg because it feels like an extravagant touch of protein. But the combo of oil packed fish with potatoes is the reliable foundation for this uncomplicated treat. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139208/flavors-at-home-boiled-potatoes-and-tuna","authors":["11625"],"series":["bayareabites_16895"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16536","bayareabites_300","bayareabites_1956"],"featImg":"bayareabites_139211","label":"source_bayareabites_139208"},"bayareabites_137207":{"type":"posts","id":"bayareabites_137207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137207","score":null,"sort":[1589490766000]},"guestAuthors":[],"slug":"flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin","title":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin","publishDate":1589490766,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Naan for the First Time\u003c/h2>\n\u003cp>For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.\u003c/p>\n\u003cp>But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from \u003ca href=\"https://www.abrowntable.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Nik Sharma's cookbook\u003c/a> Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.\u003c/p>\n\u003cp>Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. \u003cem>–Urmila Ramakrishnan, KQED Food Editor\u003c/em>\u003c/p>\n\u003ch2>Working Tuna Melt\u003c/h2>\n\u003cfigure id=\"attachment_137234\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137234\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg\" alt=\"Tuna melt\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The perfect tuna melt is achievable with a few simple ingredients. \u003ccite>(Pendarvis Harshaw / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I think I finally got it down this week. I made a quality sandwich while on a Zoom call with my team. The next step is making one while wearing a blindfold. The recipe? Two cans of tuna, two spoons of mayo, just a little diced red onion and one chopped up piece of celery. I mix that in an oversized bowl, adding touches of black pepper, onion powder, garlic salt and Italian seasoning. Oh, and a little pickle juice.\u003c/p>\n\u003cp>Sometimes I jump straight in with a Ritz cracker and taste the creation. But today, I grabbed wheat bread, two types of cheese (gouda and provolone) and went straight into sandwich-making mode. I combine a little avocado oil and a small piece of butter, put the burner on 3 and let the slow cooking magic begin. The secret to melting the cheese before the bread burns is using a pan with a top. I periodically flip the sandwich a few times to make sure it’s done. And then, I throw it on a plate and take bites off-screen while simultaneously taking meeting notes. Two jobs well done. \u003cem>–Pendarvis Harshaw, KQED Arts columnist and Rightnowish host\u003c/em>\u003c/p>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv id=\"c42\" class=\"freebirdAnalyticsViewChartContainer\" data-chart=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdCommonAnalyticsTextResponsesContainer\">\n\u003ch2 class=\"freebirdCommonAnalyticsTextResponse\">Marinated Chicken Legs with Crispy Skin\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"433258521\" data-fieldid=\"1290079259\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHeaderContainer\">\n\u003cdiv data-chartcontainer=\"433258521\">\n\u003cdiv id=\"c45\" class=\"freebirdAnalyticsViewAnalyticsHeaderContainerText\" role=\"header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cfigure id=\"attachment_137208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137208\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg\" alt=\"Marinated Chicken Legs with Crispy Skin\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes not having an ingredient at the grocery store inspires something new. \u003ccite>(Nastia Voynovskaya / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was a vegetarian for 13 years and, prior to sheltering in place, I rarely cooked at home. And I certainly didn’t cook any meats more complicated than shrimp or chicken breast. But after weeks without dining at restaurants, I began to crave something fattier than my typical stir-fries, salads and pastas. Berkeley Bowl happened to be out of chicken breasts the day I went, so I decided to be brave and get legs instead.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After consulting a few online recipes and trusted friends, I decided that this was a relatively uncomplicated pursuit and it was OK to freestyle. I put two chicken legs in a plastic bag and doused them with soy sauce, teriyaki sauce, pepper, chopped onions, garlic and some lemon slices. I let them sit overnight. Then, I put them in the oven for about an hour and 15 minutes at 425 F. A few times during the baking process, I checked on them and scooped some oil, fat and sauce that dripped to the sides onto the top of the skin so it would stay juicy. The meat turned out succulent, falling off the bone, with the skin still crispy. I served it with a side of baked sweet potatoes, steamed broccoli and quinoa, which I cooked with the left-over marinade. It’s an easy, healthy and filling dinner that I’ll surely make again. –\u003ci>Nastia Voynovskaya, associate editor\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Here's a look at what KQED staff are cooking this week, from naan to tuna melts. ","status":"publish","parent":0,"modified":1621634335,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":792},"headData":{"title":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin | KQED","description":"Here's a look at what KQED staff are cooking this week, from naan to tuna melts. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin","datePublished":"2020-05-14T21:12:46.000Z","dateModified":"2021-05-21T21:58:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137207 https://ww2.kqed.org/bayareabites/?p=137207","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/14/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin/","disqusTitle":"Naan for The First Time, Working Tuna Melt and Marinated Chicken Legs with Crispy Skin","source":"Flavors at Home","path":"/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>Naan for the First Time\u003c/h2>\n\u003cp>For me, naan was always something that I bought frozen or ordered at a restaurant. I didn't really grow up eating from scratch. It always felt too cumbersome and daunting a task. To be completely honest, I didn't know the first thing about making the bread. It always felt easier to get it from the local Indian store.\u003c/p>\n\u003cp>But during these times, I haven't been able to go, which means getting creative. So this week for dinner, I decided to make it spontaneously to go with a lamb keema I made for dinner. I used a recipe from \u003ca href=\"https://www.abrowntable.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Nik Sharma's cookbook\u003c/a> Season with a few rules bent. Instead of waiting four hours for the dough to rise, I pre-heated my oven for some roasted potatoes and let the dough sit on top of my stove.\u003c/p>\n\u003cp>Our apartment gets pretty drafty, so the warm oven helps with rising. Was it worth it? 1000 times yes. I ended up with pillowy, restaurant-style naan, and though it seemed so extra, it was the perfect complement for dinner. \u003cem>–Urmila Ramakrishnan, KQED Food Editor\u003c/em>\u003c/p>\n\u003ch2>Working Tuna Melt\u003c/h2>\n\u003cfigure id=\"attachment_137234\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137234\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg\" alt=\"Tuna melt\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/image_from_ios-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The perfect tuna melt is achievable with a few simple ingredients. \u003ccite>(Pendarvis Harshaw / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love a good tuna melt, but the thing is: when you eat them, you smell like tuna. Well, the beauty of being confined to the close quarters of my apartment is— I can enjoy my tuna in peace, you smell me? So, I’ve been working on my tuna melt game, practicing just about once a week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I think I finally got it down this week. I made a quality sandwich while on a Zoom call with my team. The next step is making one while wearing a blindfold. The recipe? Two cans of tuna, two spoons of mayo, just a little diced red onion and one chopped up piece of celery. I mix that in an oversized bowl, adding touches of black pepper, onion powder, garlic salt and Italian seasoning. Oh, and a little pickle juice.\u003c/p>\n\u003cp>Sometimes I jump straight in with a Ritz cracker and taste the creation. But today, I grabbed wheat bread, two types of cheese (gouda and provolone) and went straight into sandwich-making mode. I combine a little avocado oil and a small piece of butter, put the burner on 3 and let the slow cooking magic begin. The secret to melting the cheese before the bread burns is using a pan with a top. I periodically flip the sandwich a few times to make sure it’s done. And then, I throw it on a plate and take bites off-screen while simultaneously taking meeting notes. Two jobs well done. \u003cem>–Pendarvis Harshaw, KQED Arts columnist and Rightnowish host\u003c/em>\u003c/p>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv id=\"c42\" class=\"freebirdAnalyticsViewChartContainer\" data-chart=\"1823187728\" data-fieldid=\"262257292\">\n\u003cdiv class=\"freebirdCommonAnalyticsTextResponsesContainer\">\n\u003ch2 class=\"freebirdCommonAnalyticsTextResponse\">Marinated Chicken Legs with Crispy Skin\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsItem\" data-container=\"433258521\" data-fieldid=\"1290079259\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHover\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsContainer\">\n\u003cdiv class=\"freebirdAnalyticsViewAnalyticsHeaderContainer\">\n\u003cdiv data-chartcontainer=\"433258521\">\n\u003cdiv id=\"c45\" class=\"freebirdAnalyticsViewAnalyticsHeaderContainerText\" role=\"header\">\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cfigure id=\"attachment_137208\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137208\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg\" alt=\"Marinated Chicken Legs with Crispy Skin\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/IMG_8986-Nastia-Voynovskaya-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sometimes not having an ingredient at the grocery store inspires something new. \u003ccite>(Nastia Voynovskaya / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was a vegetarian for 13 years and, prior to sheltering in place, I rarely cooked at home. And I certainly didn’t cook any meats more complicated than shrimp or chicken breast. But after weeks without dining at restaurants, I began to crave something fattier than my typical stir-fries, salads and pastas. Berkeley Bowl happened to be out of chicken breasts the day I went, so I decided to be brave and get legs instead.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After consulting a few online recipes and trusted friends, I decided that this was a relatively uncomplicated pursuit and it was OK to freestyle. I put two chicken legs in a plastic bag and doused them with soy sauce, teriyaki sauce, pepper, chopped onions, garlic and some lemon slices. I let them sit overnight. Then, I put them in the oven for about an hour and 15 minutes at 425 F. A few times during the baking process, I checked on them and scooped some oil, fat and sauce that dripped to the sides onto the top of the skin so it would stay juicy. The meat turned out succulent, falling off the bone, with the skin still crispy. I served it with a side of baked sweet potatoes, steamed broccoli and quinoa, which I cooked with the left-over marinade. It’s an easy, healthy and filling dinner that I’ll surely make again. –\u003ci>Nastia Voynovskaya, associate editor\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137207/flavors-at-home-naan-for-the-first-time-working-tuna-melt-and-marinated-chicken-legs-with-crispy-skin","authors":["11689","11387","11491"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_621","bayareabites_16622","bayareabites_16576","bayareabites_16597","bayareabites_16599","bayareabites_14738","bayareabites_1956","bayareabites_16598"],"featImg":"bayareabites_137230","label":"source_bayareabites_137207"},"bayareabites_136299":{"type":"posts","id":"bayareabites_136299","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136299","score":null,"sort":[1582153493000]},"guestAuthors":[],"slug":"flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","publishDate":1582153493,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1582153493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":848},"headData":{"title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","datePublished":"2020-02-19T23:04:53.000Z","dateModified":"2020-02-19T23:04:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\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\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"},"bayareabites_116212":{"type":"posts","id":"bayareabites_116212","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116212","score":null,"sort":[1490201147000]},"guestAuthors":[],"slug":"love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly","title":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly","publishDate":1490201147,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For the last 20 years, Americans have been having a conversation about sustainable seafood that was largely focused on fish purchased at restaurants or fresh seafood counters. Armed with seafood guides, thoughtful customers were encouraged to pose questions about where their fish was caught and what type of gear was used — questions that are far trickier to pose in front of a wall of canned tuna in the middle of a supermarket.\u003c/p>\n\u003cp>While\u003ca href=\"http://www.nrn.com/seafood-trends/poke-sweeps-nation\"> tuna poke\u003c/a> may be winning over American palates today, our consumption of fresh tuna is still dwarfed by our collective appetite for the canned stuff. According to the National Fisheries Institute, Americans ate more than 700 million pounds of canned tuna in 2015. That's 2.2 pounds per person, enough to keep it firmly among the top three seafood items Americans consume, a ranking held for more\u003ca href=\"http://www.aboutseafood.com/about/top-ten-list-for-seafood-consumption/\"> than a decade\u003c/a>.\u003c/p>\n\u003cp>Unlike the sustainability conversations we tend to have over farmed vs. wild salmon — or on issues like bycatch, mangrove destruction or human slavery that swirl around shrimp — the hand-wringing over canned tuna has largely been focused on contaminants like mercury, rather than fishing methods or the health of fish stocks.\u003c/p>\n\u003cp>A handful of retailers are about to change that.\u003c/p>\n\u003cp>Last Wednesday Whole Foods Market announced that by January 2018, all canned tuna sold in its stores or used in its prepared foods departments will be sourced from fisheries that use only pole-and-line, troll or handline catch methods that eliminate bycatch (accidental harvest of other fish, birds or mammals) because fishermen are catching tuna one at a time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new Whole Foods' policy also requires canned tuna products to come from fisheries that are certified by the Marine Stewardship Council (MSC) or are sourced from fisheries rated green (best choice) or yellow (good alternative) by the Monterey Bay Aquarium and The Safina Center. And Whole Foods has included a traceability requirement as well.\u003c/p>\n\u003cp>\"There are a lot of points in the supply chain where tuna changes hands. We want to map it from catch to can. That's critical,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods Market.\u003c/p>\n\u003cp>The new requirements coincide with many of the new compliance rules designed to improve traceability of imported seafood in NOAA's\u003ca href=\"https://www.federalregister.gov/documents/2016/12/09/2016-29324/magnuson-stevens-fishery-conservation-and-management-act-seafood-import-monitoring-program\"> Seafood Import Monitoring Program\u003c/a>, which also goes into effect in January 2018. Like the vast majority of seafood in the U.S., much of the canned tuna we eat\u003ca href=\"https://www.st.nmfs.noaa.gov/Assets/commercial/fus/fus15/documents/FUS2015.pdf\"> is imported\u003c/a> from overseas, with Thailand, Ecuador, Vietnam, Philippines and Indonesia topping the list.\u003c/p>\n\u003cp>Brands like American Tuna, Wild Planet, Pole and Line, Henry and Lisa's and the in-house 365 Everyday Value brand are already sold by Whole Foods, and should fare well under the store's new rules, but they aren't found in every supermarket.\u003c/p>\n\u003cp>Also rethinking the tuna aisle is Hy-Vee, a 240-store grocery chain found in the Midwest. Once the chain met its sustainable seafood goals for its fresh and frozen seafood departments, Brett Bremser, executive vice president of perishables, says the company was ready to get its private canned tuna label up to spec as well.\u003c/p>\n\u003cp>In late January, Hy-Vee announced its\u003ca href=\"https://www.hy-vee.com/company/press-room/press-releases/hy-vee-paves-way-in-sustainable-seafood-with-new-shelf-stable-tuna-policy.aspx\"> new canned tuna policy\u003c/a>, citing concerns over high levels of bycatch in fisheries that use fish-aggregating devices, also known as FADs, used by some of the larger canned tuna companies\u003ca href=\"http://www.bumblebee.com/tracemycatch/results#method\"> like Bumble Bee Foods\u003c/a> to catch skipjack tuna.\u003c/p>\n\u003cp>\"There's a huge issue of bycatch with those,\" says Ryan Bigelow, program engagement manager with Seafood Watch. \"FADs can be anything from a bamboo raft in the ocean to a large platform. You wait for the little fish to congregate under it, and then other fish come, and soon, you have all sorts of animals swarming around the platform. A purse seine is used to surround it, and it all goes into the net\" — including animals like dolphins, sea birds, rays, juvenile tuna and other non-targeted fish.\u003c/p>\n\u003cp>Like Whole Foods, Hy-Vee will be sourcing canned tuna that is certified by the MSC, or is harvested from fisheries that are rated green or yellow by the Monterey Bay Aquarium's Seafood Watch program. However, Hy-Vee is not yet incorporating these standards into its prepared foods department.\u003c/p>\n\u003cp>Pittsburgh-based Giant Eagle\u003ca href=\"http://www.csnews.com/node/88244?nopaging=1\"> announced\u003c/a> its own \"ethical canned tuna policy\" — pledging to source tuna from well-managed stocks for its store brand — last year. And back in 2012, Safeway led the way, committing to source its\u003ca href=\"https://www.sustainablefoodnews.com/printstory.php?news_id=15260\"> private label skipjack\u003c/a> canned tuna from FAD-free fisheries.\u003c/p>\n\u003cp>Kathleen Mullen-Ley, a project director with\u003ca href=\"https://www.fishwise.org/\"> FishWise\u003c/a>, a nonprofit sustainable seafood consultancy that helped Hy-Vee develop its canned tuna policy, says she expects more retailers to follow suit.\u003c/p>\n\u003cp>\"In the past, the canned fish aisle was not associated with a retailer's brand in nearly the same way as fresh and frozen seafood,\" she says in an email to NPR. \"It's not intuitive for people to associate a small gray can of tuna back with the ocean.\"\u003c/p>\n\u003cp>Most canned tuna products sold by retailers don't have their name on it. Brands like Chicken of the Sea, Starkist and Bumble Bee dominate the market, so there was less incentive for retailers to focus their attention here, she says.\u003c/p>\n\u003cp>But Hy-Vee's Bremser says the segment is ripe for change.\u003c/p>\n\u003cp>\"The manufacturers have to understand it's important to us and to our customers. As more stores like Hy-Vee, Whole Foods and Giant Eagle take strong positions on canned tuna, the major label suppliers will have to step up as well,\" says Bremser.\u003c/p>\n\u003cp>The industry does seem to be moving in that direction. In 2015, Bumble Bee launched its\u003ca href=\"http://www.bumblebee.com/tracemycatch/\"> Trace My Catch\u003c/a> program, where consumers can type in a code found on their can of tuna to get more information on the species and gear used. But David Pinsky, senior oceans campaigner for Greenpeace, which developed its own\u003ca href=\"http://www.greenpeace.org/usa/oceans/tuna-guide/\"> tuna shopping guide\u003c/a>, says it doesn't go far enough.\u003c/p>\n\u003cp>\"It gives the consumer the impression that Bumble Bee is sourcing sustainable seafood, but it lacks information on the impacts on species. FADS and long lines have significant impacts on juvenile tuna, sharks, rays and seabirds. That's not mentioned in the traceability,\" he says. \"And there's no mention of human rights concerns.\"\u003c/p>\n\u003cp>Bigelow of Seafood Watch says what's important to understand is that just because canned tuna looks the same, doesn't mean it is. And he says there are a few key phrases consumers should look for on can labels.\u003c/p>\n\u003cp>\"Dolphin-safe isn't enough anymore,\" he says. \"Look for pole and line caught, labels that say FAD free, and some kind of certification is usually a helpful guide. Those are the big ones.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Whole Foods this month became the latest retailer to adopt a policy to ensure the canned tuna it sells is caught with methods that don't decimate fish stocks or trap other animals.","status":"publish","parent":0,"modified":1490201182,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1153},"headData":{"title":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly | KQED","description":"Whole Foods this month became the latest retailer to adopt a policy to ensure the canned tuna it sells is caught with methods that don't decimate fish stocks or trap other animals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly","datePublished":"2017-03-22T16:45:47.000Z","dateModified":"2017-03-22T16:46:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116212 https://ww2.kqed.org/bayareabites/?p=116212","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/22/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly/","disqusTitle":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/contributors/\">NPR Food\u003c/a>","nprImageAgency":"Whole Foods Market","nprStoryId":"520566711","nprApiLink":"http://api.npr.org/query?id=520566711&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly?ft=nprml&f=520566711","nprRetrievedStory":"1","nprPubDate":"Wed, 22 Mar 2017 11:18:00 -0400","nprStoryDate":"Wed, 22 Mar 2017 07:00:00 -0400","nprLastModifiedDate":"Wed, 22 Mar 2017 11:18:02 -0400","path":"/bayareabites/116212/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the last 20 years, Americans have been having a conversation about sustainable seafood that was largely focused on fish purchased at restaurants or fresh seafood counters. Armed with seafood guides, thoughtful customers were encouraged to pose questions about where their fish was caught and what type of gear was used — questions that are far trickier to pose in front of a wall of canned tuna in the middle of a supermarket.\u003c/p>\n\u003cp>While\u003ca href=\"http://www.nrn.com/seafood-trends/poke-sweeps-nation\"> tuna poke\u003c/a> may be winning over American palates today, our consumption of fresh tuna is still dwarfed by our collective appetite for the canned stuff. According to the National Fisheries Institute, Americans ate more than 700 million pounds of canned tuna in 2015. That's 2.2 pounds per person, enough to keep it firmly among the top three seafood items Americans consume, a ranking held for more\u003ca href=\"http://www.aboutseafood.com/about/top-ten-list-for-seafood-consumption/\"> than a decade\u003c/a>.\u003c/p>\n\u003cp>Unlike the sustainability conversations we tend to have over farmed vs. wild salmon — or on issues like bycatch, mangrove destruction or human slavery that swirl around shrimp — the hand-wringing over canned tuna has largely been focused on contaminants like mercury, rather than fishing methods or the health of fish stocks.\u003c/p>\n\u003cp>A handful of retailers are about to change that.\u003c/p>\n\u003cp>Last Wednesday Whole Foods Market announced that by January 2018, all canned tuna sold in its stores or used in its prepared foods departments will be sourced from fisheries that use only pole-and-line, troll or handline catch methods that eliminate bycatch (accidental harvest of other fish, birds or mammals) because fishermen are catching tuna one at a time.\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 new Whole Foods' policy also requires canned tuna products to come from fisheries that are certified by the Marine Stewardship Council (MSC) or are sourced from fisheries rated green (best choice) or yellow (good alternative) by the Monterey Bay Aquarium and The Safina Center. And Whole Foods has included a traceability requirement as well.\u003c/p>\n\u003cp>\"There are a lot of points in the supply chain where tuna changes hands. We want to map it from catch to can. That's critical,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods Market.\u003c/p>\n\u003cp>The new requirements coincide with many of the new compliance rules designed to improve traceability of imported seafood in NOAA's\u003ca href=\"https://www.federalregister.gov/documents/2016/12/09/2016-29324/magnuson-stevens-fishery-conservation-and-management-act-seafood-import-monitoring-program\"> Seafood Import Monitoring Program\u003c/a>, which also goes into effect in January 2018. Like the vast majority of seafood in the U.S., much of the canned tuna we eat\u003ca href=\"https://www.st.nmfs.noaa.gov/Assets/commercial/fus/fus15/documents/FUS2015.pdf\"> is imported\u003c/a> from overseas, with Thailand, Ecuador, Vietnam, Philippines and Indonesia topping the list.\u003c/p>\n\u003cp>Brands like American Tuna, Wild Planet, Pole and Line, Henry and Lisa's and the in-house 365 Everyday Value brand are already sold by Whole Foods, and should fare well under the store's new rules, but they aren't found in every supermarket.\u003c/p>\n\u003cp>Also rethinking the tuna aisle is Hy-Vee, a 240-store grocery chain found in the Midwest. Once the chain met its sustainable seafood goals for its fresh and frozen seafood departments, Brett Bremser, executive vice president of perishables, says the company was ready to get its private canned tuna label up to spec as well.\u003c/p>\n\u003cp>In late January, Hy-Vee announced its\u003ca href=\"https://www.hy-vee.com/company/press-room/press-releases/hy-vee-paves-way-in-sustainable-seafood-with-new-shelf-stable-tuna-policy.aspx\"> new canned tuna policy\u003c/a>, citing concerns over high levels of bycatch in fisheries that use fish-aggregating devices, also known as FADs, used by some of the larger canned tuna companies\u003ca href=\"http://www.bumblebee.com/tracemycatch/results#method\"> like Bumble Bee Foods\u003c/a> to catch skipjack tuna.\u003c/p>\n\u003cp>\"There's a huge issue of bycatch with those,\" says Ryan Bigelow, program engagement manager with Seafood Watch. \"FADs can be anything from a bamboo raft in the ocean to a large platform. You wait for the little fish to congregate under it, and then other fish come, and soon, you have all sorts of animals swarming around the platform. A purse seine is used to surround it, and it all goes into the net\" — including animals like dolphins, sea birds, rays, juvenile tuna and other non-targeted fish.\u003c/p>\n\u003cp>Like Whole Foods, Hy-Vee will be sourcing canned tuna that is certified by the MSC, or is harvested from fisheries that are rated green or yellow by the Monterey Bay Aquarium's Seafood Watch program. However, Hy-Vee is not yet incorporating these standards into its prepared foods department.\u003c/p>\n\u003cp>Pittsburgh-based Giant Eagle\u003ca href=\"http://www.csnews.com/node/88244?nopaging=1\"> announced\u003c/a> its own \"ethical canned tuna policy\" — pledging to source tuna from well-managed stocks for its store brand — last year. And back in 2012, Safeway led the way, committing to source its\u003ca href=\"https://www.sustainablefoodnews.com/printstory.php?news_id=15260\"> private label skipjack\u003c/a> canned tuna from FAD-free fisheries.\u003c/p>\n\u003cp>Kathleen Mullen-Ley, a project director with\u003ca href=\"https://www.fishwise.org/\"> FishWise\u003c/a>, a nonprofit sustainable seafood consultancy that helped Hy-Vee develop its canned tuna policy, says she expects more retailers to follow suit.\u003c/p>\n\u003cp>\"In the past, the canned fish aisle was not associated with a retailer's brand in nearly the same way as fresh and frozen seafood,\" she says in an email to NPR. \"It's not intuitive for people to associate a small gray can of tuna back with the ocean.\"\u003c/p>\n\u003cp>Most canned tuna products sold by retailers don't have their name on it. Brands like Chicken of the Sea, Starkist and Bumble Bee dominate the market, so there was less incentive for retailers to focus their attention here, she says.\u003c/p>\n\u003cp>But Hy-Vee's Bremser says the segment is ripe for change.\u003c/p>\n\u003cp>\"The manufacturers have to understand it's important to us and to our customers. As more stores like Hy-Vee, Whole Foods and Giant Eagle take strong positions on canned tuna, the major label suppliers will have to step up as well,\" says Bremser.\u003c/p>\n\u003cp>The industry does seem to be moving in that direction. In 2015, Bumble Bee launched its\u003ca href=\"http://www.bumblebee.com/tracemycatch/\"> Trace My Catch\u003c/a> program, where consumers can type in a code found on their can of tuna to get more information on the species and gear used. But David Pinsky, senior oceans campaigner for Greenpeace, which developed its own\u003ca href=\"http://www.greenpeace.org/usa/oceans/tuna-guide/\"> tuna shopping guide\u003c/a>, says it doesn't go far enough.\u003c/p>\n\u003cp>\"It gives the consumer the impression that Bumble Bee is sourcing sustainable seafood, but it lacks information on the impacts on species. FADS and long lines have significant impacts on juvenile tuna, sharks, rays and seabirds. That's not mentioned in the traceability,\" he says. \"And there's no mention of human rights concerns.\"\u003c/p>\n\u003cp>Bigelow of Seafood Watch says what's important to understand is that just because canned tuna looks the same, doesn't mean it is. And he says there are a few key phrases consumers should look for on can labels.\u003c/p>\n\u003cp>\"Dolphin-safe isn't enough anymore,\" he says. \"Look for pole and line caught, labels that say FAD free, and some kind of certification is usually a helpful guide. Those are the big ones.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116212/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly","authors":["byline_bayareabites_116212"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_1956","bayareabites_3063"],"featImg":"bayareabites_116213","label":"bayareabites"},"bayareabites_91895":{"type":"posts","id":"bayareabites_91895","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91895","score":null,"sort":[1420664431000]},"guestAuthors":[],"slug":"why-some-chefs-just-cant-quit-serving-bluefin-tuna","title":"Why Some Chefs Just Can't Quit Serving Bluefin Tuna","publishDate":1420664431,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-1_enl-4508bc0741d23812a49587be7ea12a6d7cf3bba3-e1420664098474.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-1_enl-4508bc0741d23812a49587be7ea12a6d7cf3bba3-e1420664098474.jpg\" alt=\"Hand-rolled bluefin tuna sushi is prepared with green onions at Vegas Uncork'd by Bon Appetit's Grand Tasting event in Las Vegas. Photo: Ethan Miller/Getty Images for Vegas Uncork'd\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-rolled bluefin tuna sushi is prepared with green onions at Vegas Uncork'd by Bon Appetit's Grand Tasting event in Las Vegas. Photo: Ethan Miller/Getty Images for Vegas Uncork'd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/07/375366742/why-some-chefs-just-cant-quit-serving-bluefin-tuna\" target=\"_blank\">by \u003c/a>\u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, The Salt at NPR Food (1/7/15)\u003c/p>\n\u003cp>On Monday, a single 380-pound bluefin tuna \u003ca href=\"http://phys.org/news/2015-01-bluefin-tuna-nets-tokyo-year.html\">sold\u003c/a> for about $37,500 in the first auction of the year at the Tsukiji fish market in Tokyo. That's far below the peak price of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/07/168813383/the-1-76-million-tuna-great-for-publicity-bad-for-the-species\">$1.76 million\u003c/a> that a bluefin went for at the same market in 2013, and this year's price isn't a good indicator of the supply, or population status. But it is a reminder of the unrelenting hunger and willingness to pay top dollar for the fatty pink flesh of this swiftly disappearing wild fish.\u003c/p>\n\u003cp>The 2015 inaugural bluefin is bound for a popular restaurant chain in Japan called Sushi-Zanmai, according to \u003ca href=\"http://phys.org/news/2015-01-bluefin-tuna-nets-tokyo-year.html\">wire reports\u003c/a>. Japan consumes 80 percent of the world's bluefin, and international conservation groups say that demand from the Asian sushi and sashimi industry is mainly to blame for the rapid decline in bluefin populations in recent decades.\u003c/p>\n\u003cp>In November, the International Union for Conservation of Nature's Red List \u003ca href=\"http://www.iucnredlist.org/news/global-appetite-for-resources-pushing-new-species-to-the-brink\">moved\u003c/a> Pacific bluefin tuna from \"least concern\" to \"vulnerable,\" which means that the fish is now threatened with extinction. It joins the southern bluefin, which is \"critically endangered\" — the third, and most threatened IUCN designation — and the Atlantic bluefin, which is \"endangered,\" the second level. In all cases, overfishing is making it nearly impossible for the spawning stock to rebuild the population.\u003c/p>\n\u003cp>But, just as many Japanese sushi chefs can't say no to the glistening meat on offer, neither can several American chefs — even though U.S. conservation groups and marine biologists have been badgering them about bluefin for years. The \u003ca href=\"http://www.huffingtonpost.com/samuel-fromartz/nobu-feels-the-heat-about_b_213314.html\">media\u003c/a> and the food cognoscenti made a big stink about it in 2009, and in 2010, the Center for Biological Diversity launched the \u003ca href=\"https://www.facebook.com/pages/Bluefin-Tuna-Boycott-Join-the-Bluefin-Brigade/107330386001726\">Bluefin Boycott\u003c/a>, which has garnered 80,000 signatures from people who've pledged not to eat the fish or serve it. (Among the signatories were owners of big-name restaurants like Blue Hill, Chez Panisse and Tataki Sushi.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But you'll still find tiny morsels of bluefin on tasting menus at glittery sushi restaurants in New York and Los Angeles like Nobu, Morimoto and Masa, and at the Michelin-starred Terra in Napa Valley. It has become a luxury food item — like shark fin or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/03/337162283/taste-for-rare-wild-pangolin-is-driving-the-mammal-to-extinction\">pangolin\u003c/a> in Asia.\u003c/p>\n\u003cfigure id=\"attachment_91896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-2_enl-808feafef2fcb638e46945e81c26827fd39a25d9-e1420664178117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-2_enl-808feafef2fcb638e46945e81c26827fd39a25d9-e1420664178117.jpg\" alt=\"The IUCN says the Atlantic bluefin tuna is endangered. Its stocks have declined globally between 29 percent and 51 percent over the past 21 to 39 years, according to the conservation group. Photo: Tono Balaguer/iStockphoto\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The IUCN says the Atlantic bluefin tuna is endangered. Its stocks have declined globally between 29 percent and 51 percent over the past 21 to 39 years, according to the conservation group. Photo: Tono Balaguer/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>And we received an invitation in October from Jaleo, one of celebrity chef Jose Andres' Spanish-themed restaurants in Washington, D.C., for a \"Tuna Celebration\" featuring four dishes with bluefin. (The event was postponed; more on it and Andres later.)\u003c/p>\n\u003cp>There's one clear reason why it's still on menus: \"Bluefin tuna belly is one of the most delicious things in the world,\" says \u003ca href=\"http://www.ciachef.edu/bruce-mattel/\">Bruce Mattel\u003c/a>, associate dean of food production at the Culinary Institute of America. But, he says, the decision to serve bluefin is \"largely driven by demographics and customer base\" — in other words, chefs beholden to people spending hundreds of dollars on a meal.\u003c/p>\n\u003cp>Chefs at top restaurants can't really play dumb about how few bluefin are left in the sea, Mattel says.\u003c/p>\n\u003cp>\"I think most [chefs] are aware of the conservation issues,\" Mattel tells us. \"I don't know how you cannot be aware if you have a passion for fish.\"\u003c/p>\n\u003cp>One internationally acclaimed chef who's aware — and gravely concerned — is Japanese sushi master Jiro Ono, subject of the 2011 documentary \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a> and the chef \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">who prepared sushi \u003c/a>for President Obama during a visit to Japan in April 2014. In November, Ono told the Foreign Correspondents' Club of Japan: \"I can't imagine at all that sushi in the future will be made of the same materials we use today. I told my young men three years ago sushi materials will totally change in five years. And now, such a trend is becoming a reality little by little.\" \u003ca href=\"http://www.nydailynews.com/life-style/eats/jiro-ono-warns-raw-deal-overfishing-article-1.1998645\">According to\u003c/a> the \u003cem>New York Daily News\u003c/em>, Ono was referring to his troubles getting high-quality Pacific bluefin, and having to rely on Atlantic bluefin instead.\u003c/p>\n\u003cp>Mattel of the CIA says he won't order that species of tuna anymore, whether he's dining or cooking. And he's troubled and perplexed by chefs' continued use of it, when there are so many other delicious fish they could be cooking instead. \"When you think about the diversity of the oceans, it just baffles that we're so dependent on this species,\" says Mattel.\u003c/p>\n\u003cp>We asked the chefs at Nobu and Terra in Napa Valley to explain why they still serve it, but we got no response to our calls and emails.\u003c/p>\n\u003cp>After repeated requests for an interview, Jose Andres finally sat down with us to explain why he included bluefin on the menu for his Tuna Celebration. The event was postponed last fall, but Andres says he may still host it in May. It will be focused around\u003cstrong> \u003c/strong>a \u003cem>ronqueo\u003c/em>, a coastal Spanish tradition of carving a whole bluefin tuna in front of an audience.\u003c/p>\n\u003cp>\"What I wanted to do was celebrate the way of life of the people in the Mediterranean, show the disappearing way of life, the \u003cem>ronqueo\u003c/em>, the \u003cem>almadraba\u003c/em>,\" he says, referring to the \u003ca href=\"https://www.youtube.com/watch?v=XhIqzqpE9D8\">elaborate and ancient system of nets\u003c/a> used in small fishing communities. For the celebration, he hopes to bring over fishermen from Galicia, Spain, who catch the fish this way only once a year.\u003c/p>\n\u003cp>And ultimately, Andres argues, these artisanal fishermen who've been catching Atlantic bluefin their whole lives the same way their grandfathers did, are not to blame for the species' decimation.\u003c/p>\n\u003cp>\"I believe something radical should be done. We should be stopping those [large fishing] fleets following those tunas. If that means also stopping those \u003cem>almadraba\u003c/em> in Spain, Turkey, Italy, I will say so ... but I don't believe those \u003cem>almadraba\u003c/em> catchers are the problem.\" (After our interview, Andres said he might not serve bluefin at the tuna event, after all.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.biologicaldiversity.org/about/staff/\">Catherine Kilduff\u003c/a>, staff attorney for the Center for Biological Diversity, agrees that the agencies charged with regulating fishing of bluefin haven't set low enough limits for fishermen big or small to allow the populations to recover. And, she says, the fishermen who catch bluefin can still make a lot of money from them.\u003c/p>\n\u003cp>\"Unfortunately, this is an environmental issue that's been very responsive in the past to economics,\" she says. \"There are still people who want to buy it; that's why the price is so high. The only way to break that loop is to have people say they're valuable in the oceans.\"\u003c/p>\n\u003cp>But, Kilduff says, eating a tuna caught by an artisanal fisherman in a Mediterranean \u003cem>almadraba\u003c/em> isn't any more defensible than eating one caught by a massive Japanese trawler: \"The argument that there's a way to catch them that makes it sustainable is kind of a red herring.\" (This is why some fishermen have decided instead to try and farm bluefin, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/30/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price/\">reported\u003c/a>.)\u003c/p>\n\u003cp>And while American consumers are not the primary consumers of bluefin, their influence still matters a lot, she says.\u003c/p>\n\u003cp>\"Public demand that these fish not go extinct is the only thing that's going to save them,\" says Kilduff. \"Having people go into restaurants [serving it and telling them not to] is probably the most direct way to vote on those issues.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Japanese sushi chefs often can't resist bluefin tuna on offer. Some American chefs can't either, even though conservation groups and marine biologists have been badgering them about bluefin for years.","status":"publish","parent":0,"modified":1420664431,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1301},"headData":{"title":"Why Some Chefs Just Can't Quit Serving Bluefin Tuna | KQED","description":"Japanese sushi chefs often can't resist bluefin tuna on offer. Some American chefs can't either, even though conservation groups and marine biologists have been badgering them about bluefin for years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Some Chefs Just Can't Quit Serving Bluefin Tuna","datePublished":"2015-01-07T21:00:31.000Z","dateModified":"2015-01-07T21:00:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91895 http://blogs.kqed.org/bayareabites/?p=91895","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/","disqusTitle":"Why Some Chefs Just Can't Quit Serving Bluefin Tuna","nprByline":"Eliza Barclay","nprStoryId":"375366742","nprApiLink":"http://api.npr.org/query?id=375366742&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/07/375366742/why-some-chefs-just-cant-quit-serving-bluefin-tuna?ft=3&f=375366742","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Jan 2015 14:28:00 -0500","nprStoryDate":"Wed, 07 Jan 2015 12:01:00 -0500","nprLastModifiedDate":"Wed, 07 Jan 2015 14:27:59 -0500","path":"/bayareabites/91895/why-some-chefs-just-cant-quit-serving-bluefin-tuna","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-1_enl-4508bc0741d23812a49587be7ea12a6d7cf3bba3-e1420664098474.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-1_enl-4508bc0741d23812a49587be7ea12a6d7cf3bba3-e1420664098474.jpg\" alt=\"Hand-rolled bluefin tuna sushi is prepared with green onions at Vegas Uncork'd by Bon Appetit's Grand Tasting event in Las Vegas. Photo: Ethan Miller/Getty Images for Vegas Uncork'd\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91897\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hand-rolled bluefin tuna sushi is prepared with green onions at Vegas Uncork'd by Bon Appetit's Grand Tasting event in Las Vegas. Photo: Ethan Miller/Getty Images for Vegas Uncork'd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/07/375366742/why-some-chefs-just-cant-quit-serving-bluefin-tuna\" target=\"_blank\">by \u003c/a>\u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, The Salt at NPR Food (1/7/15)\u003c/p>\n\u003cp>On Monday, a single 380-pound bluefin tuna \u003ca href=\"http://phys.org/news/2015-01-bluefin-tuna-nets-tokyo-year.html\">sold\u003c/a> for about $37,500 in the first auction of the year at the Tsukiji fish market in Tokyo. That's far below the peak price of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/07/168813383/the-1-76-million-tuna-great-for-publicity-bad-for-the-species\">$1.76 million\u003c/a> that a bluefin went for at the same market in 2013, and this year's price isn't a good indicator of the supply, or population status. But it is a reminder of the unrelenting hunger and willingness to pay top dollar for the fatty pink flesh of this swiftly disappearing wild fish.\u003c/p>\n\u003cp>The 2015 inaugural bluefin is bound for a popular restaurant chain in Japan called Sushi-Zanmai, according to \u003ca href=\"http://phys.org/news/2015-01-bluefin-tuna-nets-tokyo-year.html\">wire reports\u003c/a>. Japan consumes 80 percent of the world's bluefin, and international conservation groups say that demand from the Asian sushi and sashimi industry is mainly to blame for the rapid decline in bluefin populations in recent decades.\u003c/p>\n\u003cp>In November, the International Union for Conservation of Nature's Red List \u003ca href=\"http://www.iucnredlist.org/news/global-appetite-for-resources-pushing-new-species-to-the-brink\">moved\u003c/a> Pacific bluefin tuna from \"least concern\" to \"vulnerable,\" which means that the fish is now threatened with extinction. It joins the southern bluefin, which is \"critically endangered\" — the third, and most threatened IUCN designation — and the Atlantic bluefin, which is \"endangered,\" the second level. In all cases, overfishing is making it nearly impossible for the spawning stock to rebuild the population.\u003c/p>\n\u003cp>But, just as many Japanese sushi chefs can't say no to the glistening meat on offer, neither can several American chefs — even though U.S. conservation groups and marine biologists have been badgering them about bluefin for years. The \u003ca href=\"http://www.huffingtonpost.com/samuel-fromartz/nobu-feels-the-heat-about_b_213314.html\">media\u003c/a> and the food cognoscenti made a big stink about it in 2009, and in 2010, the Center for Biological Diversity launched the \u003ca href=\"https://www.facebook.com/pages/Bluefin-Tuna-Boycott-Join-the-Bluefin-Brigade/107330386001726\">Bluefin Boycott\u003c/a>, which has garnered 80,000 signatures from people who've pledged not to eat the fish or serve it. (Among the signatories were owners of big-name restaurants like Blue Hill, Chez Panisse and Tataki Sushi.)\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 you'll still find tiny morsels of bluefin on tasting menus at glittery sushi restaurants in New York and Los Angeles like Nobu, Morimoto and Masa, and at the Michelin-starred Terra in Napa Valley. It has become a luxury food item — like shark fin or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/03/337162283/taste-for-rare-wild-pangolin-is-driving-the-mammal-to-extinction\">pangolin\u003c/a> in Asia.\u003c/p>\n\u003cfigure id=\"attachment_91896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-2_enl-808feafef2fcb638e46945e81c26827fd39a25d9-e1420664178117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bluefin-tuna-2_enl-808feafef2fcb638e46945e81c26827fd39a25d9-e1420664178117.jpg\" alt=\"The IUCN says the Atlantic bluefin tuna is endangered. Its stocks have declined globally between 29 percent and 51 percent over the past 21 to 39 years, according to the conservation group. Photo: Tono Balaguer/iStockphoto\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The IUCN says the Atlantic bluefin tuna is endangered. Its stocks have declined globally between 29 percent and 51 percent over the past 21 to 39 years, according to the conservation group. Photo: Tono Balaguer/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>And we received an invitation in October from Jaleo, one of celebrity chef Jose Andres' Spanish-themed restaurants in Washington, D.C., for a \"Tuna Celebration\" featuring four dishes with bluefin. (The event was postponed; more on it and Andres later.)\u003c/p>\n\u003cp>There's one clear reason why it's still on menus: \"Bluefin tuna belly is one of the most delicious things in the world,\" says \u003ca href=\"http://www.ciachef.edu/bruce-mattel/\">Bruce Mattel\u003c/a>, associate dean of food production at the Culinary Institute of America. But, he says, the decision to serve bluefin is \"largely driven by demographics and customer base\" — in other words, chefs beholden to people spending hundreds of dollars on a meal.\u003c/p>\n\u003cp>Chefs at top restaurants can't really play dumb about how few bluefin are left in the sea, Mattel says.\u003c/p>\n\u003cp>\"I think most [chefs] are aware of the conservation issues,\" Mattel tells us. \"I don't know how you cannot be aware if you have a passion for fish.\"\u003c/p>\n\u003cp>One internationally acclaimed chef who's aware — and gravely concerned — is Japanese sushi master Jiro Ono, subject of the 2011 documentary \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a> and the chef \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">who prepared sushi \u003c/a>for President Obama during a visit to Japan in April 2014. In November, Ono told the Foreign Correspondents' Club of Japan: \"I can't imagine at all that sushi in the future will be made of the same materials we use today. I told my young men three years ago sushi materials will totally change in five years. And now, such a trend is becoming a reality little by little.\" \u003ca href=\"http://www.nydailynews.com/life-style/eats/jiro-ono-warns-raw-deal-overfishing-article-1.1998645\">According to\u003c/a> the \u003cem>New York Daily News\u003c/em>, Ono was referring to his troubles getting high-quality Pacific bluefin, and having to rely on Atlantic bluefin instead.\u003c/p>\n\u003cp>Mattel of the CIA says he won't order that species of tuna anymore, whether he's dining or cooking. And he's troubled and perplexed by chefs' continued use of it, when there are so many other delicious fish they could be cooking instead. \"When you think about the diversity of the oceans, it just baffles that we're so dependent on this species,\" says Mattel.\u003c/p>\n\u003cp>We asked the chefs at Nobu and Terra in Napa Valley to explain why they still serve it, but we got no response to our calls and emails.\u003c/p>\n\u003cp>After repeated requests for an interview, Jose Andres finally sat down with us to explain why he included bluefin on the menu for his Tuna Celebration. The event was postponed last fall, but Andres says he may still host it in May. It will be focused around\u003cstrong> \u003c/strong>a \u003cem>ronqueo\u003c/em>, a coastal Spanish tradition of carving a whole bluefin tuna in front of an audience.\u003c/p>\n\u003cp>\"What I wanted to do was celebrate the way of life of the people in the Mediterranean, show the disappearing way of life, the \u003cem>ronqueo\u003c/em>, the \u003cem>almadraba\u003c/em>,\" he says, referring to the \u003ca href=\"https://www.youtube.com/watch?v=XhIqzqpE9D8\">elaborate and ancient system of nets\u003c/a> used in small fishing communities. For the celebration, he hopes to bring over fishermen from Galicia, Spain, who catch the fish this way only once a year.\u003c/p>\n\u003cp>And ultimately, Andres argues, these artisanal fishermen who've been catching Atlantic bluefin their whole lives the same way their grandfathers did, are not to blame for the species' decimation.\u003c/p>\n\u003cp>\"I believe something radical should be done. We should be stopping those [large fishing] fleets following those tunas. If that means also stopping those \u003cem>almadraba\u003c/em> in Spain, Turkey, Italy, I will say so ... but I don't believe those \u003cem>almadraba\u003c/em> catchers are the problem.\" (After our interview, Andres said he might not serve bluefin at the tuna event, after all.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.biologicaldiversity.org/about/staff/\">Catherine Kilduff\u003c/a>, staff attorney for the Center for Biological Diversity, agrees that the agencies charged with regulating fishing of bluefin haven't set low enough limits for fishermen big or small to allow the populations to recover. And, she says, the fishermen who catch bluefin can still make a lot of money from them.\u003c/p>\n\u003cp>\"Unfortunately, this is an environmental issue that's been very responsive in the past to economics,\" she says. \"There are still people who want to buy it; that's why the price is so high. The only way to break that loop is to have people say they're valuable in the oceans.\"\u003c/p>\n\u003cp>But, Kilduff says, eating a tuna caught by an artisanal fisherman in a Mediterranean \u003cem>almadraba\u003c/em> isn't any more defensible than eating one caught by a massive Japanese trawler: \"The argument that there's a way to catch them that makes it sustainable is kind of a red herring.\" (This is why some fishermen have decided instead to try and farm bluefin, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/30/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price/\">reported\u003c/a>.)\u003c/p>\n\u003cp>And while American consumers are not the primary consumers of bluefin, their influence still matters a lot, she says.\u003c/p>\n\u003cp>\"Public demand that these fish not go extinct is the only thing that's going to save them,\" says Kilduff. \"Having people go into restaurants [serving it and telling them not to] is probably the most direct way to vote on those issues.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91895/why-some-chefs-just-cant-quit-serving-bluefin-tuna","authors":["byline_bayareabites_91895"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_13635","bayareabites_14055","bayareabites_989","bayareabites_335","bayareabites_336","bayareabites_10921","bayareabites_1956"],"featImg":"bayareabites_91896","label":"bayareabites"},"bayareabites_86660":{"type":"posts","id":"bayareabites_86660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86660","score":null,"sort":[1409068350000]},"guestAuthors":[],"slug":"pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice","title":"Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ","publishDate":1409068350,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n","blocks":[],"excerpt":"According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.","status":"publish","parent":0,"modified":1409068350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":756},"headData":{"title":"Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice | KQED","description":"According to a report in the October 2014 issue of Consumer Reports high tuna consumption may do more harm than good for pregnant women. This finding challenges the FDA guidelines that do not include tuna on the list of fish to avoid due to high levels of mercury.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ","datePublished":"2014-08-26T15:52:30.000Z","dateModified":"2014-08-26T15:52:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86660 http://blogs.kqed.org/bayareabites/?p=86660","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/26/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/","disqusTitle":"Pregnant? Here’s Why That Tuna Sandwich Might Be a Bad Choice ","path":"/bayareabites/86660/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86663\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shutterstock_64833406-e1408596968973-680x367.jpg\" alt=\"Tuna Fish sandwich.\" width=\"680\" height=\"367\" class=\"size-full wp-image-86663\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuna Fish Sandwich. Photo courtesy of Civil Eats.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/rcernansky/\" target=\"_blank\">Rachel Cernansky\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/21/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice/\" target=\"_blank\">Civil Eats\u003c/a> (8/21/14)\u003c/p>\n\u003cp>In June, the Food and Drug Administration (FDA) proposed \u003ca href=\"http://www.fda.gov/newsevents/newsroom/pressannouncements/ucm397929.htm\" target=\"_blank\">new dietary guidelines\u003c/a> for fish consumption. They’re very similar to the 2004 guidelines, with a few notable changes for pregnant women. The FDA kept its recommended limit of 12 ounces of fish per week for these women–but also established, for the first time, a minimum recommendation of eight ounces, saying pregnant and breastfeeding women should “eat more fish that is lower in mercury in order to gain important developmental and health benefits.”\u003c/p>\n\u003cp>While the FDA warns against the four types of fish with the highest mercury levels–swordfish, shark, king mackerel, and Gulf of Mexico tilefish (with marlin and orange roughy under consideration to be added to that list)–it issues no such caution for tuna.\u003c/p>\n\u003cp>According to a report in the October 2014 issue of \u003ca href=\"http://www.consumerreports.org/cro/magazine/2014/10/can-eating-the-wrong-fish-put-you-at-higher-risk-for-mercury-exposure/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, however, high tuna consumption may do more harm than good. Using FDA data, the group found that mercury levels in canned tuna can be quite high: “Up around .8 or .9 parts per million, which is close to the Do Not Eat list,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy arm of Consumer Reports.\u003c/p>\n\u003cp>For the general population, the risk from tuna is relatively low–because the body processes and excretes mercury over time, if it’s not ingested continuously at high levels. The issue for pregnant women, explains Halloran, is the potential for “spikes” in mercury consumption because there’s no way to tell which cans are higher or lower in mercury. There’s also no way to know when you’ve reached the upper limit of safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We recommend that for women who are actually pregnant, that they not eat any tuna for the duration of the pregnancy,” says Halloran. “Because you just never know when you’re going to get one of these high-mercury cans.”\u003c/p>\n\u003cp>And while one spike of mercury isn’t deadly for a fetus, it poses the risk of “subtle effects on neurological development,” she adds.\u003c/p>\n\u003cp>While Consumer Reports agrees with most of the other recommendations FDA has proposed, the group has some sharp criticism of the agency’s decision to remove an easy-to-understand chart illustrating the mercury content of various fish and replace it with an alphabetical list of fish that omits the quantity of mercury contained in each fish. Consumer Reports sent a \u003ca href=\"https://consumersunion.org/wp-content/uploads/2014/08/FDA_Letter_Mercury_Levels_Fish.pdf\" target=\"_blank\">letter\u003c/a> to Michael Taylor, FDA’s Deputy Commissioner for Foods, urging the agency to immediately re-post the chart.\u003c/p>\n\u003cfigure id=\"attachment_86664\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/CR-Mercury-in-Fish-GRAPHIC-1024x1024.jpg\" alt=\"Good Choices If You Want More Fish. Illustrations: Joe McKendry\" width=\"1024\" height=\"1024\" class=\"size-full wp-image-86664\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">lllustrations: Joe McKendry\u003c/figcaption>\u003c/figure>\n\u003cp>Rather than grant interviews, the FDA would only issue statements in response to the report. The agency said: “The Consumer Reports analysis is limited in that it focuses exclusively on the mercury levels in fish without considering the known positive nutritional benefits attributed to fish.” Its explanation for removing the chart from its website was similar: “The current science no longer supported categorizing fish solely by mercury levels. The reference chart was also developed for researchers and FDA staff and never intended to be used as a guide for consumers.”\u003c/p>\n\u003cp>That leaves Halloran unsatisfied. By recommending that women of childbearing age eat 8 to 12 ounces per week of lower-mercury fish, she argues, the FDA does in fact categorize fish on the basis of mercury levels. “How can they say the science doesn’t support such categorizing, when FDA itself talks about the category?” she asks.\u003c/p>\n\u003cp>Cosumer Reports would also like the agency to tell consumers which fish they think consumers should eat. “FDA only gives a few examples of low-mercury fish in their guidance–many equally-low mercury fish are not mentioned,” says Halloran.\u003c/p>\n\u003cp>For those trying to eat low-mercury seafood, Halloran says the Consumer Reports maintains their own list of nearly 20 safe choices (see chart above), and all are approved by the Monterey Bay Aquarium’s \u003ca href=\"http://www.seafoodwatch.org/seafood-recommendations\" target=\"_blank\">Seafood Watch\u003c/a> program.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nRachel Cernansky is a Denver-based freelance journalist, primarily covering the environment, social justice, and nutrition. Her work has been published by \u003cem>The New York Times\u003c/em>, National Geographic News, Grist, \u003cem>The Christian Science Monitor\u003c/em>, 5280 (The Denver Magazine), \u003cem>Real Simple, Nutrition Business Journal, The Colorado Independent\u003c/em>, The Daily Camera, Dowser, Satya and others.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86660/pregnant-heres-why-that-tuna-sandwich-might-be-a-bad-choice","authors":["5583"],"categories":["bayareabites_13718","bayareabites_1245","bayareabites_1246","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_13745","bayareabites_2608","bayareabites_376","bayareabites_8984","bayareabites_2058","bayareabites_1768","bayareabites_1956"],"featImg":"bayareabites_86663","label":"bayareabites"},"bayareabites_79949":{"type":"posts","id":"bayareabites_79949","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79949","score":null,"sort":[1396487874000]},"guestAuthors":[],"slug":"should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate","title":"Should We Close Part Of The Ocean To Keep Fish On The Plate?","publishDate":1396487874,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79951\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\" alt='Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV' width=\"1674\" height=\"940\" class=\"size-full wp-image-79951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate\">The Salt at NPR Food\u003c/a> (4/2/14)\u003c/p>\n\u003cp>For lovers of fatty tuna belly, canned albacore and swordfish kebabs, here's a question: Would you be willing to give them up for several years so that you could eat them perhaps for the rest of your life?\u003c/p>\n\u003cp>If a new proposal to ban fishing on the open ocean were to fly, that's essentially what we might be faced with. It's an idea that might help restore the populations of several rapidly disappearing fish – like tuna, swordfish and marlin — that we, and future generations, might like to continue to have as a food source.\u003c/p>\n\u003cp>The novel conservation plan, introduced recently in a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plosbiology%2FNewArticles+(PLOS+Biology+-+New+Articles\" target=\"_blank\">paper\u003c/a> in the journal \u003cem>PLoS Biology\u003c/em>, would close international waters – where there's currently pretty much a fishing free-for-all — to all fishing and restrict commercial fishermen to coastal areas managed by individual nations. The authors, \u003ca href=\"http://www.marine.calpoly.edu/community/faculty/crow-white.php\">Crow White\u003c/a> and \u003ca href=\"http://fiesta.bren.ucsb.edu/~costello/\">Christopher Costello\u003c/a>, suggest turning the open ocean into a worldwide reserve for the migratory species that travel huge distances.\u003c/p>\n\u003cp>That reserve would give these fish populations to chance to rebound. And the fish that strayed into coastal national waters, where fishing would remain legal, could meanwhile be caught by fishermen. Overall, under such a plan, fish populations would grow healthier, fishing would become a more lucrative business and we would have more fish to eat, the researchers argue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But let's face it: Closing off most of the ocean to fishing boats would be a pretty drastic move.\u003c/p>\n\u003cp>But as White, a marine biologist at the California Polytechnic State University in San Luis Obispo, notes, the policies we currently have in place to regulate fisheries — catch quotas, seasonal closures and minimum size limits — aren't working.\u003c/p>\n\u003cp>\"We're already failing to create, much less enforce, other fishery regulations on the high seas,\" White tells The Salt.\u003c/p>\n\u003cfigure id=\"attachment_79952\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\" alt=\"A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: PLoS Biology\" width=\"1671\" height=\"940\" class=\"size-full wp-image-79952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826;jsessionid=68BD688545DAD3920262C5B271F65DCC\">PLoS Biology\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"high seas,\" according to the Food and Agriculture Organization, are international waters more than 200 miles from land that make up 64 percent of ocean's surface and 95 percent of its volume.\u003c/p>\n\u003cp>In these waters, millions of tunas, sharks and billfish every year are hauled onto enormous industrial-scale fishing vessels at a rate faster than they can reproduce. Tunas are a main target of high seas fishing boats, with species like the Atlantic bluefin, albacore and bigeye especially impacted by overfishing.\u003c/p>\n\u003cp>Costello, an environmental and resource economist at the University of California, Santa Barbara, tells The Salt that populations of these fish could start rebounding within five or ten years of enacting a high seas fishing ban. He says catches — and availability for consumers — would decline for only a few years.\u003c/p>\n\u003cp>\"By catching less fish in the short run we'd be able to catch more fish every year on a sustainable basis forever,\" he says. \"This has huge implications for food security.\"\u003c/p>\n\u003cfigure id=\"attachment_79950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a-290x162.jpg\" alt='A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images' width=\"290\" height=\"162\" class=\"size-medium wp-image-79950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Enforcement could be relatively simple, too, says White — with the help of satellites. Any large ship observed moving slowly, meandering in circles or simply drifting in international waters would be considered suspicious.\u003c/p>\n\u003cp>White and Costello expect some nations — like Spain, China and Japan, which have major investments in fishing fleets in international waters — to resist the idea of a ban. White says that Spain, especially, could be impacted because, while it currently relies heavily on offshore fish populations, it has relatively little of its own national waters to exploit.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>White and Costello aren't the only ones raising the idea of a fishing ban in international waters. Martin Stuchtey, with the global management consulting firm McKinsey & Company, recently argued that high seas fishing operations are overall a losing endeavor, \u003ca href=\"http://www.businessinsider.com/economist-ban-of-high-seas-fishing-saves-2-per-person-on-the-planet-2014-2\">as reported by AFP\u003c/a>. Fishing on the high seas is often supported with subsidies. But Stuchtey calculated that closing the high seas would cost every person on earth $2 but would ultimately give them a return of $4.\u003c/p>\n\u003cp>There could be unintended environmental consequences, however. Gib Brogan, fisheries campaign manager with Oceana, wonders if restricting the global fishing fleet to nearshore waters could have adverse effects on fishes like flounder, snapper and grouper that occupy these waters year round.\u003c/p>\n\u003cp>\"If we swap diffuse fishing across a wide swath of ocean for intense fishing on the edges and near shore, will this be a good thing or will it just concentrate the effects near shore?\" Brogan says in an email.\u003c/p>\n\u003cp>Costello, the environmental economist, says no, because overfishing of nearshore species could be avoided if each nation steps up to manage its own resources and protect them from foreign plundering.\u003c/p>\n\u003cp>Costello and White are now taking the next step toward a high seas fishing ban by trying to determine precisely how such a measure might affect individual nations, certain fish species and seafood consumers. Costello expects that research to be published in about a year.\u003c/p>\n\u003cp>\"All big ideas have to start somewhere,\" White says.\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":"Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.","status":"publish","parent":0,"modified":1396487874,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":928},"headData":{"title":"Should We Close Part Of The Ocean To Keep Fish On The Plate? | KQED","description":"Tuna, swordfish and other migratory fishes are being overfished by vessels on the high seas. A new proposal says we should close these international waters for a few years to let the fishes rebound.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Should We Close Part Of The Ocean To Keep Fish On The Plate?","datePublished":"2014-04-03T01:17:54.000Z","dateModified":"2014-04-03T01:17:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79949 http://blogs.kqed.org/bayareabites/?p=79949","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/02/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate/","disqusTitle":"Should We Close Part Of The Ocean To Keep Fish On The Plate?","nprByline":"Alastair Bland","nprStoryId":"297840486","nprApiLink":"http://api.npr.org/query?id=297840486&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate?ft=3&f=297840486","nprRetrievedStory":"1","nprPubDate":"Wed, 02 Apr 2014 17:55:00 -0400","nprStoryDate":"Wed, 02 Apr 2014 15:27:00 -0400","nprLastModifiedDate":"Wed, 02 Apr 2014 17:55:50 -0400","path":"/bayareabites/79949/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79951\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/fish_wide-233e0e586d59426d6c3ca7475e2f2796117db032.jpe\" alt='Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV' width=\"1674\" height=\"940\" class=\"size-full wp-image-79951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frozen tuna in the hold of the Chinese ship \"Heng Xing 1\" in an area of international waters near the exclusive economic zone of Indonesia, 14 November 2012. Photo: Alex Hofford/EPA /LANDOV\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/02/297840486/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate\">The Salt at NPR Food\u003c/a> (4/2/14)\u003c/p>\n\u003cp>For lovers of fatty tuna belly, canned albacore and swordfish kebabs, here's a question: Would you be willing to give them up for several years so that you could eat them perhaps for the rest of your life?\u003c/p>\n\u003cp>If a new proposal to ban fishing on the open ocean were to fly, that's essentially what we might be faced with. It's an idea that might help restore the populations of several rapidly disappearing fish – like tuna, swordfish and marlin — that we, and future generations, might like to continue to have as a food source.\u003c/p>\n\u003cp>The novel conservation plan, introduced recently in a \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+plosbiology%2FNewArticles+(PLOS+Biology+-+New+Articles\" target=\"_blank\">paper\u003c/a> in the journal \u003cem>PLoS Biology\u003c/em>, would close international waters – where there's currently pretty much a fishing free-for-all — to all fishing and restrict commercial fishermen to coastal areas managed by individual nations. The authors, \u003ca href=\"http://www.marine.calpoly.edu/community/faculty/crow-white.php\">Crow White\u003c/a> and \u003ca href=\"http://fiesta.bren.ucsb.edu/~costello/\">Christopher Costello\u003c/a>, suggest turning the open ocean into a worldwide reserve for the migratory species that travel huge distances.\u003c/p>\n\u003cp>That reserve would give these fish populations to chance to rebound. And the fish that strayed into coastal national waters, where fishing would remain legal, could meanwhile be caught by fishermen. Overall, under such a plan, fish populations would grow healthier, fishing would become a more lucrative business and we would have more fish to eat, the researchers argue.\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 let's face it: Closing off most of the ocean to fishing boats would be a pretty drastic move.\u003c/p>\n\u003cp>But as White, a marine biologist at the California Polytechnic State University in San Luis Obispo, notes, the policies we currently have in place to regulate fisheries — catch quotas, seasonal closures and minimum size limits — aren't working.\u003c/p>\n\u003cp>\"We're already failing to create, much less enforce, other fishery regulations on the high seas,\" White tells The Salt.\u003c/p>\n\u003cfigure id=\"attachment_79952\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/journal.pbio_.1001826.g001_wide-c78df98252452e9bf258a6bbf45688cc187c88a3.jpg\" alt=\"A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: PLoS Biology\" width=\"1671\" height=\"940\" class=\"size-full wp-image-79952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A global map of exclusive economic zones (green), where fishing would be allowed, and high seas (blue), where fishing would be banned, under the proposal from researchers Crow White and Christopher Costello. Image: \u003ca href=\"http://www.plosbiology.org/article/info%3Adoi%2F10.1371%2Fjournal.pbio.1001826;jsessionid=68BD688545DAD3920262C5B271F65DCC\">PLoS Biology\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The \"high seas,\" according to the Food and Agriculture Organization, are international waters more than 200 miles from land that make up 64 percent of ocean's surface and 95 percent of its volume.\u003c/p>\n\u003cp>In these waters, millions of tunas, sharks and billfish every year are hauled onto enormous industrial-scale fishing vessels at a rate faster than they can reproduce. Tunas are a main target of high seas fishing boats, with species like the Atlantic bluefin, albacore and bigeye especially impacted by overfishing.\u003c/p>\n\u003cp>Costello, an environmental and resource economist at the University of California, Santa Barbara, tells The Salt that populations of these fish could start rebounding within five or ten years of enacting a high seas fishing ban. He says catches — and availability for consumers — would decline for only a few years.\u003c/p>\n\u003cp>\"By catching less fish in the short run we'd be able to catch more fish every year on a sustainable basis forever,\" he says. \"This has huge implications for food security.\"\u003c/p>\n\u003cfigure id=\"attachment_79950\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/141293587_wide-cf549c92fd88000de6b4544acc2b6d5930b7467a-290x162.jpg\" alt='A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images' width=\"290\" height=\"162\" class=\"size-medium wp-image-79950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tuna fishing boat drags a cage of nets on the Mediterranean sea in 2010. (The Mediterranean is not considered to be part of the \"high seas.\") Photo: Andreas Solaro/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Enforcement could be relatively simple, too, says White — with the help of satellites. Any large ship observed moving slowly, meandering in circles or simply drifting in international waters would be considered suspicious.\u003c/p>\n\u003cp>White and Costello expect some nations — like Spain, China and Japan, which have major investments in fishing fleets in international waters — to resist the idea of a ban. White says that Spain, especially, could be impacted because, while it currently relies heavily on offshore fish populations, it has relatively little of its own national waters to exploit.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>White and Costello aren't the only ones raising the idea of a fishing ban in international waters. Martin Stuchtey, with the global management consulting firm McKinsey & Company, recently argued that high seas fishing operations are overall a losing endeavor, \u003ca href=\"http://www.businessinsider.com/economist-ban-of-high-seas-fishing-saves-2-per-person-on-the-planet-2014-2\">as reported by AFP\u003c/a>. Fishing on the high seas is often supported with subsidies. But Stuchtey calculated that closing the high seas would cost every person on earth $2 but would ultimately give them a return of $4.\u003c/p>\n\u003cp>There could be unintended environmental consequences, however. Gib Brogan, fisheries campaign manager with Oceana, wonders if restricting the global fishing fleet to nearshore waters could have adverse effects on fishes like flounder, snapper and grouper that occupy these waters year round.\u003c/p>\n\u003cp>\"If we swap diffuse fishing across a wide swath of ocean for intense fishing on the edges and near shore, will this be a good thing or will it just concentrate the effects near shore?\" Brogan says in an email.\u003c/p>\n\u003cp>Costello, the environmental economist, says no, because overfishing of nearshore species could be avoided if each nation steps up to manage its own resources and protect them from foreign plundering.\u003c/p>\n\u003cp>Costello and White are now taking the next step toward a high seas fishing ban by trying to determine precisely how such a measure might affect individual nations, certain fish species and seafood consumers. Costello expects that research to be published in about a year.\u003c/p>\n\u003cp>\"All big ideas have to start somewhere,\" White says.\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/79949/should-we-close-part-of-the-ocean-to-keep-fish-on-the-plate","authors":["byline_bayareabites_79949"],"categories":["bayareabites_10916","bayareabites_60"],"tags":["bayareabites_376","bayareabites_13239","bayareabites_323","bayareabites_12538","bayareabites_10921","bayareabites_1956"],"featImg":"bayareabites_79955","label":"bayareabites"},"bayareabites_23348":{"type":"posts","id":"bayareabites_23348","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23348","score":null,"sort":[1297958456000]},"guestAuthors":[],"slug":"a-consumers-guide-to-buying-sustainable-fish","title":"A Consumer's Guide to Buying Sustainable Fish","publishDate":1297958456,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sustainable Fishing Issues in the News this Week\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/\">Should selling and distributing shark fins be illegal?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201102160850/a\">Challenges to the Endangered Species Act to Protect Delta Smelt\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.","status":"publish","parent":0,"modified":1297929253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1033},"headData":{"title":"A Consumer's Guide to Buying Sustainable Fish | KQED","description":"You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Consumer's Guide to Buying Sustainable Fish","datePublished":"2011-02-17T16:00:56.000Z","dateModified":"2011-02-17T07:54:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23348 http://blogs.kqed.org/bayareabites/?p=23348","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/","disqusTitle":"A Consumer's Guide to Buying Sustainable Fish","path":"/bayareabites/23348/a-consumers-guide-to-buying-sustainable-fish","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hapuku-fish-shop500.jpg\" alt=\"Sean of Hapuku Fish Shop at Market Hall\" title=\"Sean of Hapuku Fish Shop at Market Hall\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23474\">\u003cbr>\n\u003cem>Sean of Hapuku Fish Shop at Market Hall\u003c/em>\u003c/p>\n\u003cp>You wouldn't think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it's something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.\u003c/p>\n\u003cp>As a recent San Francisco Magazine article entitled \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"The New School of Fish\" by Erik Vance\u003c/a> has helped highlight, eating carnivorous fish like tuna is unsustainable. But as a mother, I'm equally (if not more) concerned with mercury levels in the foods I give my family, along with antibiotics founds in many farmed fish stocks. Yes, I want to support sustainable fishery, but I also want to make sure I'm not dousing my children's bodies with poison.\u003c/p>\n\u003cp>Mr. Vance's exploration of fish sustainability and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/05/kqeds-forum-how-sustainable-is-your-fish/\">Forum's latter discussion on the topic\u003c/a> were both incredibly informative and helpful to me as a consumer, yet I'm starting to realize that although I know more now than I did before, I am still woefully uninformed. One of the big discussions on Forum was that although fish markets and restaurants may think they're offering sustainable and healthy choices, they later find out that they were misinformed, and in some cases lied to, by distributors. On Forum, Craig Stoll of Delfina said that he found out only that morning that the Petrole Sole he offered the night before had questionable sustainability issues. If he can't figure it out, how do ordinary consumers stand a chance?\u003c/p>\n\u003cp>Over the years I've struggled to find a solid list of fish that I can give my family, but like a neighborhood built on landfill, what seems solid at one moment can buckle the next. So although a type of fish may seem okay one year, an El Nino season, a hurricane somewhere, an oil spill, or simply new scientific information about fish habitats and levels can change everything.\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>This is why I now purchase my seafood from a local fish shop that is owned and operated by someone who is passionate about providing sustainable and healthy fish to his customers. As an East Bay resident I go to \u003ca href=\"http://rockridgemarkethall.com/hapuku-fish/hapuku-fish-shop\">Hapuku Fish Shop at Market Hall\u003c/a> in the Rockridge District of Oakland. Going to a market like Hapuku allows me to be a little lazier. The store chooses their selection according to the Monterey Bay Aquarium Seafood Watch list and they make an effort to know where their fish selection comes from and how they were caught. I now also try to avoid all large carnivorous fish because their mercury levels are higher (and, as it turns out, these fish also dominate the overfished and endangered lists).\u003c/p>\n\u003cp>But shopping at Hapuku isn't always realistic for me, and not everyone has access to a fish monger who's passionate about what he sells. When I'm shopping somewhere else, I've come up with a list of resources that help me determine what I should and should not buy. Most of the resources are online, so having a smart phone is pretty helpful when purchasing fish and although I think it's ridiculous that I need to be plugged into the Internet to buy salmon, this is sadly the world we live in now. If you don't have a smart phone, you could easily copy these resources and take them with you when shopping.\u003c/p>\n\u003cp>Here's my list. If you know of other reliable resources, please share them in the comments section.\u003cbr>\n\u003cstrong>\u003cbr>\nConsumer Fish Resource List\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli> The granddaddy of all resources is the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium Seafood Watch List\u003c/a>, which catalogs every imaginable fish and details what is a best choice (taking into account both health issues and sustainability factors) and which fish should be avoided. If you have an iPhone or other smart phone, you can download their free app. If not, you can print their cheat sheets from their site; or you can pick up a nicely printed card from them the next time you go to their wonderful aquarium.\u003c/li>\n\u003cli>Only buy fish that is in season. Sausalito's Fish Restaurant has a fantastic \u003ca href=\"http://twoxsea.com/wp-content/uploads/2011/01/TrulySustainable.gif\">Truly Sustainable Choices cheat sheet\u003c/a> available for this purpose. When you look at it you'll see that fish have seasons, much like peaches and tomatoes, so if want to buy California Sea Bass, get it in the summer.\n\u003c/li>\u003cli>Monterey Fish Market has its own incredibly helpful\u003ca href=\"http://www.montereyfish.com/sustainability/seafoodadvisorylist.htm\"> list of sustainably-fished seafood\u003c/a> on their site that is worth checking out.\u003c/li>\n\u003cli>Erik Vance's San Francisco Magazine article \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">The New School of Fish\u003c/a> provides an in-depth look at fishing and sustainability, but even if you don't have time to read the whole thing, it's worth taking a look at the visuals that go with it. I especially like the alternatives list, where Mr. Vance provides information on good sustainable alternatives (such as substitute California Albacore Tuna for Ahi Tuna). The article also details the difference between various fishing techniques, from rod and reel to long line (and I guarantee you that once you read about long-line fishing you'll never knowingly purchase anything that was caught that way again).\u003c/li>\n\u003cli>Whole Foods shoppers can look for the \u003ca href=\"http://www.wholefoodsmarket.com/values/certified-sustainable.php\">\"Fish Forever\" label\u003c/a>, which lists fish endorsed by the Marine Stewardship Council, although beware that this independent non-profit organization has been \u003ca href=\"http://www.timesonline.co.uk/tol/news/environment/article6908997.ece\">questioned by the Times of London\u003c/a> and that \u003ca href=\"http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/certification/marine-stewardship-council/\">Greenpeace does not endorse it\u003c/a>.\u003c/li>\n\u003cli>Greenpeace has its own \u003ca href=\"http://www.greenpeace.org/international/seafood/red-list-of-species\">International Seafood Red List\u003c/a> which inventories fish to avoid.\u003c/li>\n\u003cli>And of course, there are a variety of wonderful small fish markets in the Bay Area that are run by people who are knowledgeable, so seek those out.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sustainable Fishing Issues in the News this Week\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/\">Should selling and distributing shark fins be illegal?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201102160850/a\">Challenges to the Endangered Species Act to Protect Delta Smelt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23348/a-consumers-guide-to-buying-sustainable-fish","authors":["5016"],"categories":["bayareabites_109","bayareabites_1245","bayareabites_1246","bayareabites_1875","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_526","bayareabites_376","bayareabites_8367","bayareabites_8983","bayareabites_8984","bayareabites_8985","bayareabites_8933","bayareabites_1956"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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