Guide: Five Frozen Meals That Are Better Than You Think
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Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"}},"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_128600":{"type":"posts","id":"bayareabites_128600","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128600","score":null,"sort":[1527738843000]},"guestAuthors":[],"slug":"guide-five-frozen-meals-that-are-better-than-you-think","title":"Guide: Five Frozen Meals That Are Better Than You Think","publishDate":1527738843,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Over the years, frozen meals have gotten a bad rap. We all remember the TV dinners of our youth — sad little plastic trays with their slab of meat-like loaf and that weirdly addicting cinnamon apple goo. But if you haven't perused the frozen aisle at the grocery store in the last ten years, let me tell you: frozen meals have come a long way.\u003c/p>\n\u003cp>In fact, there's a reason sales of frozen foods have started to rise recently. It's because there's a growing recognition that freezing food can preserve many of the nutrients in our fresh produce and meat — and \u003ca href=\"https://www.kqed.org/bayareabites/128261/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\" rel=\"noopener\" target=\"_blank\">can often be as healthy\u003c/a>. The desire for healthy, sustainable, easy, and tasty meals has been reshaping the entire dinner market, from ready-to-cook meal boxes to frozen entrees. And the business is only going to get bigger, with more and more organic, vegetarian, and delicious options. That's probably why large companies are getting into the high-end healthy frozen meal market. (You'll notice, below, many of our favorite frozen meals have recently been bought or acquired by bigger corporations.) Even big brands, like Lean Cuisine and Healthy Choice have rebranded recently and upped the ante in terms of what they offer. And I can attest, \u003ca href=\"https://www.healthychoice.com/power-bowls\" rel=\"noopener\" target=\"_blank\">Healthy Choice's power bowls\u003c/a> are tasty.\u003c/p>\n\u003cfigure id=\"attachment_128603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\" alt=\"Some of our favorite frozen meals.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of our favorite frozen meals. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That brings us to the point: I eat \u003cem>a lot\u003c/em> of frozen meals. Primarily, I started relying on frozen foods — meals, bags of pasta, frozen vegetables, veggie burgers and nuggets — for convenience. But it quickly became clear in the last few years that the frozen meal options have exponentially improved. Frequently, what I can make from things in my freezer is now better than anything I can make fresh.\u003c/p>\n\u003cp>Here are a few of my favorites, with some local classics. And you'll notice that often I use the frozen meal as a base upon which to build — adding salad, avocado, hummus or even other frozen vegetables and proteins. Yes, I add avocado to almost everything. Sorry, not sorry.\u003c/p>\n\u003cfigure id=\"attachment_128617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\" alt=\"Amy's veggie lasagna on a bed of lettuce with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's veggie lasagna on a bed of lettuce with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://amys.com/faqs/do-you-offer-vegan-options\" rel=\"noopener\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003c/h2>\n\u003cp>Based in Petaluma, Amy's is a local favorite. It was started by Andy and Rachel Berliner back in 1987 when they wanted to make organic, natural, vegetarian food for their new baby — whom the company is named after. They started with just a pot pie and soon were making pizzas and burritos out of their Sonoma County kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, the company makes hundreds of products, from canned soups to veggie burgers to even candy. They now have plants in Santa Rosa, Oregon, and Idaho. And they opened \u003ca href=\"https://www.kqed.org/bayareabites/100525/eating-vegan-and-gluten-free-fast-food-at-amys-drive-thru-in-rohnert-park\" rel=\"noopener\" target=\"_blank\">a drive-thru restaurant in Rohnert Park in 2015\u003c/a>, with a second planned for Corte Madera.\u003c/p>\n\u003cp>They're probably best known, though, for their frozen meals and prepared foods.\u003c/p>\n\u003ch3>Why buy them \u003c/h3>\n\u003cp>Amy's is one of the few frozen food purveyors fully committed to organic and vegetarian meals, without sacrificing any taste. All the tofu is made in-house, for example, and much of the produce is sourced locally — though they'll admit that can be difficult with their standards. Despite growing to sales of over $500 million annually, they continue to be owned privately by the family — which has said it won't sell. Along with pioneering organic labeling and non-GMO labeling, they also were one of the first to push for non-BPA cans. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Though they started with just a vegetable pot pie back in 1987, today Amy's makes lots and lots of stuff — and all of it is GMO-free, organic, and vegetarian. (There are also a number of vegan and gluten-free meals.) I can personally recommend the pad thai, the Indian meals, and most of the bowls. But for our taste test project, I picked two things: a staple of my frozen meal repertoire, \u003ca href=\"https://amys.com/our-foods/vegetable-lasagna\" rel=\"noopener\" target=\"_blank\">the vegetable lasagna\u003c/a>; and one of my favorite snacks, \u003ca href=\"https://amys.com/our-foods/pesto-swirls\" rel=\"noopener\" target=\"_blank\">Amy's pesto swirls\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\" alt=\"Amy's Kitchen vegetable lasagna in the microwave.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Kitchen vegetable lasagna in the microwave. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie lasagna doesn't look like much when you pull it out of the microwave, but it's actually delicious. That is, however, why I like to put it on a bed of lettuce and cut some avocado over the top to make a nice little healthy meal. To cook, just pop open one side of the plastic wrap and stick it in the microwave, but don't overcook it. The lasagna isn't as heavy as you expect a frozen lasagna to be, primarily since it's not meat-based, and it has an interesting flavor tinged with a mix of spices.\u003c/p>\n\u003cfigure id=\"attachment_128616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\" alt=\"Amy's pesto swirls.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's pesto swirls. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a hearty snack or even just an appetizer with guests, Amy's pesto swirls are tasty and filling. As with many of these kinds of snack, you can cook them in the microwave or toaster oven. The oven gives them more of a crisp, but the microwave works just fine because they're so thick and dough-y. A little bit salty and a little bit sweet, with a pesto flavor that's not overpowering, the swirls are heftier than bagel bites, but still fluffy and light. You could easily eat the whole box of six, but you probably shouldn't.\u003c/p>\n\u003ch3>Where to get Amy's\u003c/h3>\n\u003cp>Amy's is available at virtually all Bay Area grocery stories, from Whole Foods to Safeway to smaller local markets. Use \u003ca href=\"https://amys.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">the location search function\u003c/a> on their site to find nearby stores.\u003c/p>\n\u003cfigure id=\"attachment_128612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\" alt=\"Evol's ravioli and steak bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's ravioli and steak bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.evolfoods.com/\" rel=\"noopener\" target=\"_blank\">Evol\u003c/a>\u003c/h2>\n\u003cp>Yes, that's \"love\" spelled backwards. \u003c/p>\n\u003cp>Evol started as a University of Denver graduate hand-making burritos and delivering them. Once he realized the business was getting bigger than he could handle, he decided it was time to move into the frozen food realm. That's when one of the founders of Bear Naked Granola got involved — seeing an opportunity in frozen foods.\u003c/p>\n\u003cp>In 2013 Boulder Brands bought Evol for $48 million, and last year Pinnacle Foods bought Boulder Brands (which also makes Udi's gluten-free frozen foods) for $975 million, including quite a bit of debt. Since then, Evol has predictably been expanding its product line. But, the Boulder-based company has managed to maintain most of its quality and sourcing standards.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\" alt=\"Evol's steak and rice bowl with lettuce and avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's steak and rice bowl with lettuce and avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Evol is one of the biggest \"natural\" frozen meal producers — with the understanding that the word \"natural\" doesn't have a firm definition. But even as they've massively expanded, they've continued to source all their ingredients from U.S. farmers. While most of it is not organic, the bacon does come from Certified Humane-raised pigs, the beef and chicken are raised without antibiotics or hormones, and the eggs come from cage-free hens. \u003c/p>\n\u003cp>The primary goal that Evol has been focused on, since that realization there was a space to fill in the frozen food market, is changing how we view frozen foods. Freezing was originally a way to preserve the highest quality foods, and microwaves were an innovation to make dinner easier. Making high-quality food easy and available via freezing is Evol's main mission.\u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>I'll admit Evol is my go-to for meals, especially when I'm traveling and want something I can throw in the microwave that I know will be reliable and tasty. While their burritos are what they were originally known for, the single-serve frozen meals and bowls are their most popular items. They also make a line of gluten-free meals, and have recently been expanding into breakfast burritos, bowls, and sandwiches. \u003c/p>\n\u003cp>\u003ca href=\"http://www.evolfoods.com/our-food/single-serve-meals/classics-single-serve/fire-grilled-steak\" rel=\"noopener\" target=\"_blank\">The fire-grilled steak bowl\u003c/a> is my favorite frozen meal, hands-down. It comes with black beans, rice, some bell peppers and corn, and then a smattering of cheese. If you're just looking for a smaller meal (400 calories), it'll get the job done. But I also like to throw the whole thing in a bigger salad bowl, with some lettuce, and then top with avocado or hummus or whatever I'm feeling like on the day. Cooking is straight-forward: Pop open one side of the plastic, microwave just three to four minutes. I err on the shorter side to keep the meat juicy and fresh. Then stir it well to mix the cilantro, lime, light pesto, and cheese. It works out to a fresh, tasty bowl that's as good as anything you could get at a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_128611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\" alt=\"The butternut squash & sage ravioli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butternut squash & sage ravioli. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other popular staple we tried was \u003ca href=\"http://www.evolfoods.com/our-food/multi-serve-meals/butternut-squash-sage-ravioli-2\" rel=\"noopener\" target=\"_blank\">the butternut squash and sage ravioli\u003c/a>, which used to only come in a single-serve frozen meal, but now comes in a multi-person bag for the stovetop. While the ravioli itself would make a filling meal, it's a little light on protein for me, so I added a frozen veggie patty (Dr. Praeger's, in case you were wondering) and a few more frozen vegetables. And, of course avocado. It was easy to dump in a pan on the stove and cook, and the end result was a sweet ravioli which balanced nicely with the extra heft I'd throw in to the pan.\u003c/p>\n\u003cfigure id=\"attachment_128610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\" alt=\"Ravioli with added vegetables and veggie burger, and avocado on top.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ravioli with added vegetables and veggie burger, and avocado on top. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to get Evol\u003c/h3>\n\u003cp>Evol is available at a wide range of places, from the high-end grocery stores to Target. Use \u003ca href=\"http://www.evolfoods.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">their online tool to find locations\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\" alt=\"Saffron Road's beef bulgogi.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://saffronroad.com/\" rel=\"noopener\" target=\"_blank\">Saffron Road\u003c/a>\u003c/h2>\n\u003cp>Started as the American Halal Company in 2009, the Saffron Road brand sells halal-certified, non-GMO frozen meals. Founder and CEO Adnan Durrani also founded Vermont Pure bottled water and is a partner in Stonyfield Farms. Saffron Road was started as a way to bring halal foods, and international flavors, to a larger market. In 2010, it debuted nationally at all Whole Foods stores and has expanded since then.\u003c/p>\n\u003cp>Today, the company makes single-serve frozen meals and bowls, as well as chicken nuggets, naan, and appetizers, like samosas. There are also non-frozen foods, like lentil chips and crackers, chickpeas, and broths. In 2015, American Halal bought Mediterranean Snack Foods, which makes lentil snack foods and was added to the Saffron Road line.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\" alt=\"Saffron Road's beef bulgogi on lettuce with hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi on lettuce with hummus. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saffron Road was the first Halal-certified, antibiotic-free frozen food line. Much of the food now is also humanely raised and sustainable, with no hormones or GMOs. According to the company, the beef is grass-fed and the fish is all caught wild. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Most of the meals Saffron Road makes have an Indian or Asian flavor to them — like the chicken tikka masala and the palak paneer (both of which I can also attest are delicious). There are over 50 products now, but I went with a classic: \u003ca href=\"https://saffronroad.com/our-products/beef-bulgogi/\" rel=\"noopener\" target=\"_blank\">beef bulgogi\u003c/a>.\u003c/p>\n\u003cp>It's a simple four-minute microwave, stir, and then another short additional microwave. Don't let the beef dry out. I mixed it with some lettuce and hummus to add some balance to the slight spicy flavor. While it wasn't the fanciest bulgogi I've ever had, and was a bit on the small side, the spice and flavor gave it something extra beyond your standard frozen meal.\u003c/p>\n\u003ch3>Where to get Saffron Road\u003c/h3>\n\u003cp>Although it launched at Whole Foods, Saffron Road is now available in thousands of stores, like Safeway and Sprouts. Use \u003ca href=\"https://saffronroad.com/store-locator/\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a> to find a location nearby.\u003c/p>\n\u003cfigure id=\"attachment_128622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\" alt=\"Sweet Earth's Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.sweetearthfoods.com/\" rel=\"noopener\" target=\"_blank\">Sweet Earth\u003c/a>\u003c/h2>\n\u003cp>I'll admit Sweet Earth is a recent addition to my frozen meal line-up, but the vegetarian and vegan Moss Landing-based company caught my attention with their interesting burritos — which they call \"worldly.\" And they kept my attention with their bowls and plant-based protein patties.\u003c/p>\n\u003cp>The story is that Sweet Earth was founded by power couple Kelly and Brian Swette, who used to work in corporate brands, like Pepsi and Burger King. But when their daughter became a vegetarian in high school, they started looking into the benefits of a vegetarian diet. And, in 2012, they decided to buy a small Sweet Earth natural foods store in Pacific Grove and from it launch their own line of vegetarian and vegan frozen meals.\u003c/p>\n\u003cp>After a large expansion and making $25 million in revenue in 2016, the company was bought by Nestle at the end of 2017. It continues to be run by the Swettes.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>Sweet Earth calls itself a plant-based food company. They make vegan and vegetarian meals, using plant-based proteins, with the goal of decreasing the environmental footprint of our food. Much of the food is also organic and non-GMO, but not all of it, and the company says it tries to sustainably source its ingredients. They also partner with small local companies down near Moss Landing for their tortillas and mushrooms.\u003c/p>\n\u003cfigure id=\"attachment_128621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\" alt=\"The Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Sweet Earth is best known for its worldy burritos, with interesting and unique flavor combinations. \u003ca href=\"http://www.sweetearthfoods.com/our-products/#globally-inspired-exotic-burritos\" rel=\"noopener\" target=\"_blank\">The Kyoto burrito\u003c/a> is one of their classic burritos: adzuki beans, edamame, baby bok choy, spinach and ginger. I microwaved mine, which made it slightly soggy and required a knife and fork to eat. But the flavor brings it together, with a crunch and quite a bit of spice. It's just 280 calories, so more of a snack than a meal, but an interesting snack at that.\u003c/p>\n\u003cfigure id=\"attachment_128619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\" alt=\"Sweet Earth's pad thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's pad thai. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\" alt=\"Pad thai in a lettuce bowl with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pad thai in a lettuce bowl with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They've also added breakfast meals, veggie burgers, mini-meals like empanadas, and frozen bowl entrees, like Moroccan tangine and basil pesto lasagna and pad thai. These are not your standard frozen meals; they all come with a little extra pizzazz and spice. I tend to go with \u003ca href=\"http://www.sweetearthfoods.com/our-products/#artisan-entree-bowls\" rel=\"noopener\" target=\"_blank\">the pad thai bowl\u003c/a>, which, yes, I put in a bowl with some lettuce and avocado. The pad thai is a little juicier than most and the lettuce helps to mop up some of the extra sauce. It doesn't taste like your traditional pad thai, but has a unique flavor with the seasoned tofu, beansprouts, radishes, tamarind, and garlic.\u003c/p>\n\u003ch3>Where to get Sweet Earth\u003c/h3>\n\u003cp>It may have started as a small Bay Area company, but Sweet Earth can be bought now in large stores like Walmart, Target, and Whole Foods. Use \u003ca href=\"http://www.sweetearthfoods.com/find-us-and-offers/\" rel=\"noopener\" target=\"_blank\">their location finder\u003c/a> to find stores near you.\u003c/p>\n\u003cfigure id=\"attachment_128613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\" alt=\"Annie's pizza bagels.\" width=\"1920\" height=\"2040\" class=\"size-full wp-image-128613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1020x1084.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1129x1200.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1180x1254.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-960x1020.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-520x553.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.annies.com/\" rel=\"noopener\" target=\"_blank\">Annie's\u003c/a>\u003c/h2>\n\u003cp>Although it was founded on the East Coast, Annie's Homegrown is based in Berkeley and their famous bunny-shaped mac n' cheese is widespread around the Bay Area. Well, I'm here to tell you: the company also does frozen snacks.\u003c/p>\n\u003cp>Initially founded as a natural mac n' cheese company in 1989, Annie's eventually did an IPO and was later bought out by the owner of Homegrown Natural Foods. It then went public in 2012. Over the years, the company has since expanded its organic products. In 2014, General Mills bought Annie's Homegrown for $820 million.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>After its acquisition by General Mills, \u003ca href=\"https://www.kqed.org/news/147250/annies-ceo-defends-general-mills-buyout-of-organic-food-company\" rel=\"noopener\" target=\"_blank\">Annie's promised their organic and sustainability standards wouldn't be compromised\u003c/a>. While there is hot debate on the topic among the sustainable agriculture community, Annie's has expanded the number of organic products it sells. Its headquarters building is also LEED-certified and the company supports a handful of philanthropic projects, like sustainable agriculture scholarships and a grants for gardens program for kids. \u003c/p>\n\u003cfigure id=\"attachment_128615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\" alt=\"Annie's pepperoni pizza poppers.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pepperoni pizza poppers. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Annie's frozen foods are fairly limited: \u003ca href=\"https://www.annies.com/products/pizza-snacks\" rel=\"noopener\" target=\"_blank\">pizza bagels and pizza poppers\u003c/a> (cheese and pepperoni). It's not a full meal, but it's a worthwhile snack.\u003c/p>\n\u003cp>You can cook both in either the microwave or the toaster oven. I recommend the toaster oven, if possible. Certainly, there's a microwave gooey-ness to classic pizza bagels, but in the toaster oven they get an extra crispness. Just don't overcook them. Annie's pizza bagels were better than your average pizza bagel. You don't feel as gross after accidentally eating a whole box. There's more bagel, with better dough and more filling than a typical pizza bagel, but the melted cheese still makes it a tasty snack. My favorite, however, are the pizza poppers. I ate the pepperoni version and, again, cooked them in the toaster oven. They're a little saltier than the bagels, but easier to pop into your mouth — just as long as you don't burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_128614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\" alt=\"Pizza bagels.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to find Annie's\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Annie's products can be bought online and at many local stores. Use \u003ca href=\"https://www.annies.com/store-locator\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Frozen meals have come a long way. Here are some of our favorites—including local classics.","status":"publish","parent":0,"modified":1573080329,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":2879},"headData":{"title":"Guide: Five Frozen Meals That Are Better Than You Think | KQED","description":"Frozen meals have come a long way. Here are some of our favorites—including local classics.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Guide: Five Frozen Meals That Are Better Than You Think","datePublished":"2018-05-31T03:54:03.000Z","dateModified":"2019-11-06T22:45:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128600 https://ww2.kqed.org/bayareabites/?p=128600","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/30/guide-five-frozen-meals-that-are-better-than-you-think/","disqusTitle":"Guide: Five Frozen Meals That Are Better Than You Think","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/128600/guide-five-frozen-meals-that-are-better-than-you-think","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the years, frozen meals have gotten a bad rap. We all remember the TV dinners of our youth — sad little plastic trays with their slab of meat-like loaf and that weirdly addicting cinnamon apple goo. But if you haven't perused the frozen aisle at the grocery store in the last ten years, let me tell you: frozen meals have come a long way.\u003c/p>\n\u003cp>In fact, there's a reason sales of frozen foods have started to rise recently. It's because there's a growing recognition that freezing food can preserve many of the nutrients in our fresh produce and meat — and \u003ca href=\"https://www.kqed.org/bayareabites/128261/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh\" rel=\"noopener\" target=\"_blank\">can often be as healthy\u003c/a>. The desire for healthy, sustainable, easy, and tasty meals has been reshaping the entire dinner market, from ready-to-cook meal boxes to frozen entrees. And the business is only going to get bigger, with more and more organic, vegetarian, and delicious options. That's probably why large companies are getting into the high-end healthy frozen meal market. (You'll notice, below, many of our favorite frozen meals have recently been bought or acquired by bigger corporations.) Even big brands, like Lean Cuisine and Healthy Choice have rebranded recently and upped the ante in terms of what they offer. And I can attest, \u003ca href=\"https://www.healthychoice.com/power-bowls\" rel=\"noopener\" target=\"_blank\">Healthy Choice's power bowls\u003c/a> are tasty.\u003c/p>\n\u003cfigure id=\"attachment_128603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181753.jpg\" alt=\"Some of our favorite frozen meals.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181753-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of our favorite frozen meals. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That brings us to the point: I eat \u003cem>a lot\u003c/em> of frozen meals. Primarily, I started relying on frozen foods — meals, bags of pasta, frozen vegetables, veggie burgers and nuggets — for convenience. But it quickly became clear in the last few years that the frozen meal options have exponentially improved. Frequently, what I can make from things in my freezer is now better than anything I can make fresh.\u003c/p>\n\u003cp>Here are a few of my favorites, with some local classics. And you'll notice that often I use the frozen meal as a base upon which to build — adding salad, avocado, hummus or even other frozen vegetables and proteins. Yes, I add avocado to almost everything. Sorry, not sorry.\u003c/p>\n\u003cfigure id=\"attachment_128617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145255.jpg\" alt=\"Amy's veggie lasagna on a bed of lettuce with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's veggie lasagna on a bed of lettuce with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://amys.com/faqs/do-you-offer-vegan-options\" rel=\"noopener\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003c/h2>\n\u003cp>Based in Petaluma, Amy's is a local favorite. It was started by Andy and Rachel Berliner back in 1987 when they wanted to make organic, natural, vegetarian food for their new baby — whom the company is named after. They started with just a pot pie and soon were making pizzas and burritos out of their Sonoma County kitchen.\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>Today, the company makes hundreds of products, from canned soups to veggie burgers to even candy. They now have plants in Santa Rosa, Oregon, and Idaho. And they opened \u003ca href=\"https://www.kqed.org/bayareabites/100525/eating-vegan-and-gluten-free-fast-food-at-amys-drive-thru-in-rohnert-park\" rel=\"noopener\" target=\"_blank\">a drive-thru restaurant in Rohnert Park in 2015\u003c/a>, with a second planned for Corte Madera.\u003c/p>\n\u003cp>They're probably best known, though, for their frozen meals and prepared foods.\u003c/p>\n\u003ch3>Why buy them \u003c/h3>\n\u003cp>Amy's is one of the few frozen food purveyors fully committed to organic and vegetarian meals, without sacrificing any taste. All the tofu is made in-house, for example, and much of the produce is sourced locally — though they'll admit that can be difficult with their standards. Despite growing to sales of over $500 million annually, they continue to be owned privately by the family — which has said it won't sell. Along with pioneering organic labeling and non-GMO labeling, they also were one of the first to push for non-BPA cans. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Though they started with just a vegetable pot pie back in 1987, today Amy's makes lots and lots of stuff — and all of it is GMO-free, organic, and vegetarian. (There are also a number of vegan and gluten-free meals.) I can personally recommend the pad thai, the Indian meals, and most of the bowls. But for our taste test project, I picked two things: a staple of my frozen meal repertoire, \u003ca href=\"https://amys.com/our-foods/vegetable-lasagna\" rel=\"noopener\" target=\"_blank\">the vegetable lasagna\u003c/a>; and one of my favorite snacks, \u003ca href=\"https://amys.com/our-foods/pesto-swirls\" rel=\"noopener\" target=\"_blank\">Amy's pesto swirls\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180524_145122.jpg\" alt=\"Amy's Kitchen vegetable lasagna in the microwave.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180524_145122-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Kitchen vegetable lasagna in the microwave. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The veggie lasagna doesn't look like much when you pull it out of the microwave, but it's actually delicious. That is, however, why I like to put it on a bed of lettuce and cut some avocado over the top to make a nice little healthy meal. To cook, just pop open one side of the plastic wrap and stick it in the microwave, but don't overcook it. The lasagna isn't as heavy as you expect a frozen lasagna to be, primarily since it's not meat-based, and it has an interesting flavor tinged with a mix of spices.\u003c/p>\n\u003cfigure id=\"attachment_128616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_124558.jpg\" alt=\"Amy's pesto swirls.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_124558-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's pesto swirls. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a hearty snack or even just an appetizer with guests, Amy's pesto swirls are tasty and filling. As with many of these kinds of snack, you can cook them in the microwave or toaster oven. The oven gives them more of a crisp, but the microwave works just fine because they're so thick and dough-y. A little bit salty and a little bit sweet, with a pesto flavor that's not overpowering, the swirls are heftier than bagel bites, but still fluffy and light. You could easily eat the whole box of six, but you probably shouldn't.\u003c/p>\n\u003ch3>Where to get Amy's\u003c/h3>\n\u003cp>Amy's is available at virtually all Bay Area grocery stories, from Whole Foods to Safeway to smaller local markets. Use \u003ca href=\"https://amys.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">the location search function\u003c/a> on their site to find nearby stores.\u003c/p>\n\u003cfigure id=\"attachment_128612\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_194658.jpg\" alt=\"Evol's ravioli and steak bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_194658-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's ravioli and steak bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.evolfoods.com/\" rel=\"noopener\" target=\"_blank\">Evol\u003c/a>\u003c/h2>\n\u003cp>Yes, that's \"love\" spelled backwards. \u003c/p>\n\u003cp>Evol started as a University of Denver graduate hand-making burritos and delivering them. Once he realized the business was getting bigger than he could handle, he decided it was time to move into the frozen food realm. That's when one of the founders of Bear Naked Granola got involved — seeing an opportunity in frozen foods.\u003c/p>\n\u003cp>In 2013 Boulder Brands bought Evol for $48 million, and last year Pinnacle Foods bought Boulder Brands (which also makes Udi's gluten-free frozen foods) for $975 million, including quite a bit of debt. Since then, Evol has predictably been expanding its product line. But, the Boulder-based company has managed to maintain most of its quality and sourcing standards.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_195540.jpg\" alt=\"Evol's steak and rice bowl with lettuce and avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_195540-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Evol's steak and rice bowl with lettuce and avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Evol is one of the biggest \"natural\" frozen meal producers — with the understanding that the word \"natural\" doesn't have a firm definition. But even as they've massively expanded, they've continued to source all their ingredients from U.S. farmers. While most of it is not organic, the bacon does come from Certified Humane-raised pigs, the beef and chicken are raised without antibiotics or hormones, and the eggs come from cage-free hens. \u003c/p>\n\u003cp>The primary goal that Evol has been focused on, since that realization there was a space to fill in the frozen food market, is changing how we view frozen foods. Freezing was originally a way to preserve the highest quality foods, and microwaves were an innovation to make dinner easier. Making high-quality food easy and available via freezing is Evol's main mission.\u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>I'll admit Evol is my go-to for meals, especially when I'm traveling and want something I can throw in the microwave that I know will be reliable and tasty. While their burritos are what they were originally known for, the single-serve frozen meals and bowls are their most popular items. They also make a line of gluten-free meals, and have recently been expanding into breakfast burritos, bowls, and sandwiches. \u003c/p>\n\u003cp>\u003ca href=\"http://www.evolfoods.com/our-food/single-serve-meals/classics-single-serve/fire-grilled-steak\" rel=\"noopener\" target=\"_blank\">The fire-grilled steak bowl\u003c/a> is my favorite frozen meal, hands-down. It comes with black beans, rice, some bell peppers and corn, and then a smattering of cheese. If you're just looking for a smaller meal (400 calories), it'll get the job done. But I also like to throw the whole thing in a bigger salad bowl, with some lettuce, and then top with avocado or hummus or whatever I'm feeling like on the day. Cooking is straight-forward: Pop open one side of the plastic, microwave just three to four minutes. I err on the shorter side to keep the meat juicy and fresh. Then stir it well to mix the cilantro, lime, light pesto, and cheese. It works out to a fresh, tasty bowl that's as good as anything you could get at a restaurant.\u003c/p>\n\u003cfigure id=\"attachment_128611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_203858.jpg\" alt=\"The butternut squash & sage ravioli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_203858-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The butternut squash & sage ravioli. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other popular staple we tried was \u003ca href=\"http://www.evolfoods.com/our-food/multi-serve-meals/butternut-squash-sage-ravioli-2\" rel=\"noopener\" target=\"_blank\">the butternut squash and sage ravioli\u003c/a>, which used to only come in a single-serve frozen meal, but now comes in a multi-person bag for the stovetop. While the ravioli itself would make a filling meal, it's a little light on protein for me, so I added a frozen veggie patty (Dr. Praeger's, in case you were wondering) and a few more frozen vegetables. And, of course avocado. It was easy to dump in a pan on the stove and cook, and the end result was a sweet ravioli which balanced nicely with the extra heft I'd throw in to the pan.\u003c/p>\n\u003cfigure id=\"attachment_128610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180523_205118.jpg\" alt=\"Ravioli with added vegetables and veggie burger, and avocado on top.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180523_205118-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ravioli with added vegetables and veggie burger, and avocado on top. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to get Evol\u003c/h3>\n\u003cp>Evol is available at a wide range of places, from the high-end grocery stores to Target. Use \u003ca href=\"http://www.evolfoods.com/where-to-buy\" rel=\"noopener\" target=\"_blank\">their online tool to find locations\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_181927.jpg\" alt=\"Saffron Road's beef bulgogi.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_181927-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://saffronroad.com/\" rel=\"noopener\" target=\"_blank\">Saffron Road\u003c/a>\u003c/h2>\n\u003cp>Started as the American Halal Company in 2009, the Saffron Road brand sells halal-certified, non-GMO frozen meals. Founder and CEO Adnan Durrani also founded Vermont Pure bottled water and is a partner in Stonyfield Farms. Saffron Road was started as a way to bring halal foods, and international flavors, to a larger market. In 2010, it debuted nationally at all Whole Foods stores and has expanded since then.\u003c/p>\n\u003cp>Today, the company makes single-serve frozen meals and bowls, as well as chicken nuggets, naan, and appetizers, like samosas. There are also non-frozen foods, like lentil chips and crackers, chickpeas, and broths. In 2015, American Halal bought Mediterranean Snack Foods, which makes lentil snack foods and was added to the Saffron Road line.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cfigure id=\"attachment_128604\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180521_182854.jpg\" alt=\"Saffron Road's beef bulgogi on lettuce with hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180521_182854-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron Road's beef bulgogi on lettuce with hummus. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saffron Road was the first Halal-certified, antibiotic-free frozen food line. Much of the food now is also humanely raised and sustainable, with no hormones or GMOs. According to the company, the beef is grass-fed and the fish is all caught wild. \u003c/p>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Most of the meals Saffron Road makes have an Indian or Asian flavor to them — like the chicken tikka masala and the palak paneer (both of which I can also attest are delicious). There are over 50 products now, but I went with a classic: \u003ca href=\"https://saffronroad.com/our-products/beef-bulgogi/\" rel=\"noopener\" target=\"_blank\">beef bulgogi\u003c/a>.\u003c/p>\n\u003cp>It's a simple four-minute microwave, stir, and then another short additional microwave. Don't let the beef dry out. I mixed it with some lettuce and hummus to add some balance to the slight spicy flavor. While it wasn't the fanciest bulgogi I've ever had, and was a bit on the small side, the spice and flavor gave it something extra beyond your standard frozen meal.\u003c/p>\n\u003ch3>Where to get Saffron Road\u003c/h3>\n\u003cp>Although it launched at Whole Foods, Saffron Road is now available in thousands of stores, like Safeway and Sprouts. Use \u003ca href=\"https://saffronroad.com/store-locator/\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a> to find a location nearby.\u003c/p>\n\u003cfigure id=\"attachment_128622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191241.jpg\" alt=\"Sweet Earth's Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191241-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.sweetearthfoods.com/\" rel=\"noopener\" target=\"_blank\">Sweet Earth\u003c/a>\u003c/h2>\n\u003cp>I'll admit Sweet Earth is a recent addition to my frozen meal line-up, but the vegetarian and vegan Moss Landing-based company caught my attention with their interesting burritos — which they call \"worldly.\" And they kept my attention with their bowls and plant-based protein patties.\u003c/p>\n\u003cp>The story is that Sweet Earth was founded by power couple Kelly and Brian Swette, who used to work in corporate brands, like Pepsi and Burger King. But when their daughter became a vegetarian in high school, they started looking into the benefits of a vegetarian diet. And, in 2012, they decided to buy a small Sweet Earth natural foods store in Pacific Grove and from it launch their own line of vegetarian and vegan frozen meals.\u003c/p>\n\u003cp>After a large expansion and making $25 million in revenue in 2016, the company was bought by Nestle at the end of 2017. It continues to be run by the Swettes.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>Sweet Earth calls itself a plant-based food company. They make vegan and vegetarian meals, using plant-based proteins, with the goal of decreasing the environmental footprint of our food. Much of the food is also organic and non-GMO, but not all of it, and the company says it tries to sustainably source its ingredients. They also partner with small local companies down near Moss Landing for their tortillas and mushrooms.\u003c/p>\n\u003cfigure id=\"attachment_128621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180525_191928.jpg\" alt=\"The Kyoto burrito.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180525_191928-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Kyoto burrito. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Sweet Earth is best known for its worldy burritos, with interesting and unique flavor combinations. \u003ca href=\"http://www.sweetearthfoods.com/our-products/#globally-inspired-exotic-burritos\" rel=\"noopener\" target=\"_blank\">The Kyoto burrito\u003c/a> is one of their classic burritos: adzuki beans, edamame, baby bok choy, spinach and ginger. I microwaved mine, which made it slightly soggy and required a knife and fork to eat. But the flavor brings it together, with a crunch and quite a bit of spice. It's just 280 calories, so more of a snack than a meal, but an interesting snack at that.\u003c/p>\n\u003cfigure id=\"attachment_128619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_153935.jpg\" alt=\"Sweet Earth's pad thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_153935-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Earth's pad thai. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180528_154554.jpg\" alt=\"Pad thai in a lettuce bowl with avocado.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180528_154554-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pad thai in a lettuce bowl with avocado. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They've also added breakfast meals, veggie burgers, mini-meals like empanadas, and frozen bowl entrees, like Moroccan tangine and basil pesto lasagna and pad thai. These are not your standard frozen meals; they all come with a little extra pizzazz and spice. I tend to go with \u003ca href=\"http://www.sweetearthfoods.com/our-products/#artisan-entree-bowls\" rel=\"noopener\" target=\"_blank\">the pad thai bowl\u003c/a>, which, yes, I put in a bowl with some lettuce and avocado. The pad thai is a little juicier than most and the lettuce helps to mop up some of the extra sauce. It doesn't taste like your traditional pad thai, but has a unique flavor with the seasoned tofu, beansprouts, radishes, tamarind, and garlic.\u003c/p>\n\u003ch3>Where to get Sweet Earth\u003c/h3>\n\u003cp>It may have started as a small Bay Area company, but Sweet Earth can be bought now in large stores like Walmart, Target, and Whole Foods. Use \u003ca href=\"http://www.sweetearthfoods.com/find-us-and-offers/\" rel=\"noopener\" target=\"_blank\">their location finder\u003c/a> to find stores near you.\u003c/p>\n\u003cfigure id=\"attachment_128613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/annies.jpg\" alt=\"Annie's pizza bagels.\" width=\"1920\" height=\"2040\" class=\"size-full wp-image-128613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1020x1084.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1129x1200.jpg 1129w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-1180x1254.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-960x1020.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/annies-520x553.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.annies.com/\" rel=\"noopener\" target=\"_blank\">Annie's\u003c/a>\u003c/h2>\n\u003cp>Although it was founded on the East Coast, Annie's Homegrown is based in Berkeley and their famous bunny-shaped mac n' cheese is widespread around the Bay Area. Well, I'm here to tell you: the company also does frozen snacks.\u003c/p>\n\u003cp>Initially founded as a natural mac n' cheese company in 1989, Annie's eventually did an IPO and was later bought out by the owner of Homegrown Natural Foods. It then went public in 2012. Over the years, the company has since expanded its organic products. In 2014, General Mills bought Annie's Homegrown for $820 million.\u003c/p>\n\u003ch3>Why buy them\u003c/h3>\n\u003cp>After its acquisition by General Mills, \u003ca href=\"https://www.kqed.org/news/147250/annies-ceo-defends-general-mills-buyout-of-organic-food-company\" rel=\"noopener\" target=\"_blank\">Annie's promised their organic and sustainability standards wouldn't be compromised\u003c/a>. While there is hot debate on the topic among the sustainable agriculture community, Annie's has expanded the number of organic products it sells. Its headquarters building is also LEED-certified and the company supports a handful of philanthropic projects, like sustainable agriculture scholarships and a grants for gardens program for kids. \u003c/p>\n\u003cfigure id=\"attachment_128615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180529_165647.jpg\" alt=\"Annie's pepperoni pizza poppers.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128615\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180529_165647-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annie's pepperoni pizza poppers. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they make and what they taste like\u003c/h3>\n\u003cp>Annie's frozen foods are fairly limited: \u003ca href=\"https://www.annies.com/products/pizza-snacks\" rel=\"noopener\" target=\"_blank\">pizza bagels and pizza poppers\u003c/a> (cheese and pepperoni). It's not a full meal, but it's a worthwhile snack.\u003c/p>\n\u003cp>You can cook both in either the microwave or the toaster oven. I recommend the toaster oven, if possible. Certainly, there's a microwave gooey-ness to classic pizza bagels, but in the toaster oven they get an extra crispness. Just don't overcook them. Annie's pizza bagels were better than your average pizza bagel. You don't feel as gross after accidentally eating a whole box. There's more bagel, with better dough and more filling than a typical pizza bagel, but the melted cheese still makes it a tasty snack. My favorite, however, are the pizza poppers. I ate the pepperoni version and, again, cooked them in the toaster oven. They're a little saltier than the bagels, but easier to pop into your mouth — just as long as you don't burn your tongue.\u003c/p>\n\u003cfigure id=\"attachment_128614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/20180522_200546.jpg\" alt=\"Pizza bagels.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/20180522_200546-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizza bagels. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Where to find Annie's\u003c/h3>\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>Annie's products can be bought online and at many local stores. Use \u003ca href=\"https://www.annies.com/store-locator\" rel=\"noopener\" target=\"_blank\">their store locator\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128600/guide-five-frozen-meals-that-are-better-than-you-think","authors":["1459"],"categories":["bayareabites_4084","bayareabites_13746","bayareabites_1875","bayareabites_1873"],"tags":["bayareabites_11499","bayareabites_11840","bayareabites_13419"],"featImg":"bayareabites_128602","label":"source_bayareabites_128600"},"bayareabites_128261":{"type":"posts","id":"bayareabites_128261","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128261","score":null,"sort":[1526660481000]},"guestAuthors":[],"slug":"frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh","title":"Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh","publishDate":1526660481,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The uptick is new after a multi-year sales slump. Among the benefits of frozen produce: it packs as much nutrition as fresh, but with less waste if you don't eat it right away.","status":"publish","parent":0,"modified":1526772363,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":766},"headData":{"title":"Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh | KQED","description":"The uptick is new after a multi-year sales slump. Among the benefits of frozen produce: it packs as much nutrition as fresh, but with less waste if you don't eat it right away.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh","datePublished":"2018-05-18T16:21:21.000Z","dateModified":"2018-05-19T23:26:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"128261 https://ww2.kqed.org/bayareabites/?p=128261","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/18/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh/","disqusTitle":"Frozen Food Fan? As Sales Rise, Studies Show Frozen Produce Is As Healthy As Fresh","nprImageCredit":"Bloomberg","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"611693137","nprApiLink":"http://api.npr.org/query?id=611693137&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/17/611693137/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh?ft=nprml&f=611693137","nprRetrievedStory":"1","nprPubDate":"Fri, 18 May 2018 00:46:00 -0400","nprStoryDate":"Thu, 17 May 2018 17:26:00 -0400","nprLastModifiedDate":"Fri, 18 May 2018 02:27:31 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3?orgId=1&topicId=1134&d=196&p=2&story=611693137&ft=nprml&f=611693137","nprAudioM3u":"http://api.npr.org/m3u/1612121182-a220a7.m3u?orgId=1&topicId=1134&d=196&p=2&story=611693137&ft=nprml&f=611693137","path":"/bayareabites/128261/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3?orgId=1&topicId=1134&d=196&p=2&story=611693137&ft=nprml&f=611693137","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Americans are rediscovering the coldest aisle in the supermarket.\u003c/p>\n\u003cp>According to a new report, sales of frozen foods, including vegetables and prepared foods, are now on the rise following a multi-year slump.\u003c/p>\n\u003cp>The uptick is new — and modest. But growth \"is accelerating as consumers begin to see freezing as a way to preserve food with fewer negatives,\" concludes a report from RBC Capital Markets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/05/20180517_atc_frozen_food_sales_on_the_rise.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At a time when two-thirds of Americans say they \u003cem>want\u003c/em> to eat more vegetables, 85 percent of consumers fail to eat the minimum recommended amount. It's \"one of the widest disconnects in the world of eating,\" concludes the RBC report. Perhaps innovations in the frozen aisle could help narrow this divide.\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>Frozen produce already has several factors going for it: \"its affordability and its convenience,\" says Phil Lempert, editor of Supermarketguru.com. And given that the typical American family \u003ca href=\"https://www.npr.org/sections/thesalt/2015/09/23/441460163/don-t-toss-that-sour-milk-10-tips-cut-food-waste-in-your-kitchen\">tosses out\u003c/a> $1,500 worth of food yearly — normally after it goes bad in the fridge — frozen foods, which have a much longer shelf life, could help cut back on waste. \"People are more concerned about waste than ever before,\" Lempert says.\u003c/p>\n\u003cp>Big food companies are offering up new options in the frozen aisle. The RBC report points to the development of products such as veggie tots, an alternative to carbohydrate-heavy tater tots, and veggie rice, which is seen as a healthier alternative to white rice, which is a refined starch that can spike blood sugar.\u003c/p>\n\u003cp>Pinnacle Foods, which owns Birds Eye, has \u003ca href=\"https://www.birdseye.com/product/zucchini-lentil-pasta-3/\">launched\u003c/a> new pastas made from vegetables. And Green Giant, owned by B&G Foods, has\u003ca href=\"https://www.greengiant.com/veggie-spirals/\"> introduced\u003c/a> Veggie Spirals, made from beets, butternut squash, zucchini and carrots. Options like these may help \"increase vegetable eating occasions\" — and help maintain the growth momentum for frozen foods, the report concludes.\u003c/p>\n\u003cp>But, there are still headwinds facing the frozen food sector. Many Americans have heard the message that fresh is best. And the texture of frozen vegetables turns some people off.\u003c/p>\n\u003cp>\"Fresh and local is what they say tends to be healthier,\" shopper Olivia Mitchell told me as she shopped the aisles of a Trader Joe's with her baby in tow. Mitchell says she prefers to buy fresh produce, and she recently joined a CSA, so she's looking forward to deliveries of local produce this summer.\u003c/p>\n\u003cp>However, with two kids and a busy schedule, Mitchell acknowledges the convenience of frozen food. \"I buy frozen peas and okra,\" she says. She also buys frozen entrees that her husband takes for lunch.\u003c/p>\n\u003cp>As for the assumption that fresh is healthiest, it turns out that frozen produce can pack a punch when it comes to nutrition.\u003c/p>\n\u003cp>When you freeze fruits and vegetables, it locks in nutrients, and several studies have shown that this helps retain high levels of vitamins.\u003c/p>\n\u003cp>\"You can store them in the freezer for a year and the nutrient level pretty much stays the same,\" says plant scientist \u003ca href=\"https://www.mactavishwest.com.au/\">Hazel MacTavish-West\u003c/a>, who is a food industry consultant.\u003ca href=\"https://twitter.com/vegdoctor?lang=en\">\u003c/a>\u003c/p>\n\u003cp>She says many factors \u003ca href=\"http://www.fstjournal.org/features/28-2/fresh-vs-frozen-vegetables\">influence\u003c/a> the nutritional content of fruits and vegetables, but frozen produce tends to hold up pretty well.\u003c/p>\n\u003cp>Food scientists at the University of California, Davis, designed a study to compare the nutritional value of fresh and frozen produce. They measured the nutrients in samples of eight different kinds of fresh and frozen fruits and vegetables — including carrots, broccoli, spinach, peas and berries.\u003c/p>\n\u003cp>\"We were quite surprised to find there were no significant differences,\" says study author \u003ca href=\"https://foodscience.ucdavis.edu/people/diane-barrett\">Diane Barrett\u003c/a>, an emerita professor in the Department of Food Science & Technology at UC Davis.\u003c/p>\n\u003cp>\"Overall, the \u003ca href=\"http://www.affi.org/assets/resources/public/2014-bouzari-et-al-vitamin-retention-in-8-f-v-140.pdf\">frozen was as good as fresh,\u003c/a> and in some cases the frozen fruits and vegetables were better than fresh,\" Barrett says. For instance, most of the frozen fruits and vegetables had higher levels of vitamin E.\u003c/p>\n\u003cp>That study was funded by the Frozen Food Foundation, part of the American Frozen Food Institute. However, Barrett says the foundation did not dictate any of the parameters of the study. \"I designed the study, determined which analytical procedures to use, and interpreted the results,\" Barrett explains.\u003c/p>\n\u003cp>Barrett says frozen produce does lose some nutrients during processing, when it's blanched or steamed. But she says part of the reason the nutrition holds up well in frozen fruits and vegetables can be explained by how quickly it's frozen after harvest. \"Typically, the freezing facilities are very close to where the vegetables are grown, so within hours, [the vegetables] are frozen,\" she says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128261/frozen-food-fan-as-sales-rise-studies-show-frozen-produce-is-as-healthy-as-fresh","authors":["byline_bayareabites_128261"],"categories":["bayareabites_1962","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_11499"],"featImg":"bayareabites_128262","label":"bayareabites"},"bayareabites_127731":{"type":"posts","id":"bayareabites_127731","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127731","score":null,"sort":[1525449043000]},"guestAuthors":[],"slug":"frozen-food-sales-feel-the-heat-as-consumers-opt-for-fresh","title":"Frozen Food Sales Feel The Heat As Consumers Opt For Fresh","publishDate":1525449043,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lynn Smith was picking out frozen vegetables in a Los Angeles grocery store when she was asked if she bought much of her food in that aisle.\u003c/p>\n\u003cp>\"No I don't, as a matter of fact,\" Smith responded, slightly perplexed.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180502_me_frozen_food_sales_feel_the_heat_as_consumers_opt_for_fresh.mp3\u003c/p>\n\u003cp>Smith happened to have a coupon for frozen vegetables and figured they'd go nicely in the stew she'd planned for dinner. But Smith said she tends to buy fresh food, and that seemed true of most other shoppers there that day as well.\u003c/p>\n\u003cp>\"As you can see, it's kind of an empty aisle,\" she said, gesturing toward the cases of frozen pizza, fish fillets and egg rolls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen food is a $53 billion a year business. That might sound like a lot, but it accounts for only about 6 percent of total grocery store sales. And frozen food sales have flattened or dropped by a percentage or so annually for the past few years.\u003c/p>\n\u003cp>It's difficult to compete with the warmth and good smells of the deli department, which by comparison is carving out an ever-larger footprint in many grocery stores, adding pre-prepared delicacies such as sushi and chicken wing bars.\u003c/p>\n\u003cp>\"Forty-six percent of shoppers on the typical trip, when they spend over a $100, they don't even set foot in the frozen food department,\" said Warren Thayer, who runs the trade magazine \u003ca href=\"https://frbuyer.com\">Frozen & Refrigerated Buyer\u003c/a>. \"It's hard. It's just an aisle. The best thing to do is curate your selection and decide, based on your local demographics, what's best for the shoppers in your area.\"\u003c/p>\n\u003cp>Other challenges are apparent to analyst Phil Lempert, of the food and health website \u003ca href=\"http://www.supermarketguru.com/\">supermarketguru.com\u003c/a>.\u003c/p>\n\u003cp>\"You are physically cold,\" he said of the disadvantages of shopping for frozen food. Plus, he adds, much of the problem comes down to design, including the packaging — a \u003ca href=\"https://www.youtube.com/watch?v=49Qn38WdTTs\">predictable blur\u003c/a> of black Lean Cuisine, green Healthy Choice and red Stouffer's entrees. Then there's the literal wall between shoppers and food.\u003c/p>\n\u003cp>\"That glass door,\" Lempert says. \"It really creates a fence.\"\u003c/p>\n\u003cp>https://youtu.be/49Qn38WdTTs\u003c/p>\n\u003cp>Of course, there are no glass doors at Trader Joe's. The company does not release sales figures, but \"sales of our frozen products are doing great,\" said public relations director Kenya Friend-Daniel in an email. The difference? The stores are known for their open cases, called \"coffin cases,\" that allow shoppers to reach in, rummage around and make discoveries.\u003c/p>\n\u003cp>\"It's fun to go through that case to see what you're going to find,\" said Lempert, who likened the experience to shopping in the produce department.\u003c/p>\n\u003cp>Lempert said you can find frozen food similar to Trader Joe's at comparable prices at regular grocery stores, and he thinks those stores should be redesigned to make buying frozen food more enticing. For example, put frozen blueberries and strawberries in the produce department, he suggests, so when fresh fruit is out of season and shipped in from far away, it'll seem more obvious to shoppers to grab a bag of berries frozen at their peak.\u003c/p>\n\u003cp>Just a few weeks ago, I went shopping in a small Whole Foods in Santa Monica and noticed the frozen food was in coffin cases — just like Trader Joe's. So I asked Alison Bodor, the head of the American Frozen Food Institute, why more grocery stores haven't followed that model.\u003c/p>\n\u003cp>\"Probably because freezer cases are a high-cost item,\" Bodor said. She added it'll take real innovation by manufacturers and grocery stories to make frozen sales — well, hot.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Food from the frozen aisle accounts for only about 6 percent of grocery store sales — and that percentage has seen some declines over the past few years. The deli section, however, keeps expanding.","status":"publish","parent":0,"modified":1525449348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":620},"headData":{"title":"Frozen Food Sales Feel The Heat As Consumers Opt For Fresh | KQED","description":"Food from the frozen aisle accounts for only about 6 percent of grocery store sales — and that percentage has seen some declines over the past few years. The deli section, however, keeps expanding.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Frozen Food Sales Feel The Heat As Consumers Opt For Fresh","datePublished":"2018-05-04T15:50:43.000Z","dateModified":"2018-05-04T15:55:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"127731 https://ww2.kqed.org/bayareabites/?p=127731","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/04/frozen-food-sales-feel-the-heat-as-consumers-opt-for-fresh/","disqusTitle":"Frozen Food Sales Feel The Heat As Consumers Opt For Fresh","nprImageCredit":"Hannelore Foerster","nprByline":"Neda Ulaby, NPR Food","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"607074924","nprApiLink":"http://api.npr.org/query?id=607074924&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/02/607074924/frozen-food-sales-feel-the-heat-as-consumers-opt-for-fresh?ft=nprml&f=607074924","nprRetrievedStory":"1","nprPubDate":"Wed, 02 May 2018 10:04:00 -0400","nprStoryDate":"Wed, 02 May 2018 05:09:00 -0400","nprLastModifiedDate":"Wed, 02 May 2018 10:04:50 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180502_me_frozen_food_sales_feel_the_heat_as_consumers_opt_for_fresh.mp3?orgId=1&topicId=1053&d=128&p=3&story=607074924&ft=nprml&f=607074924","nprAudioM3u":"http://api.npr.org/m3u/1607652339-93de19.m3u?orgId=1&topicId=1053&d=128&p=3&story=607074924&ft=nprml&f=607074924","path":"/bayareabites/127731/frozen-food-sales-feel-the-heat-as-consumers-opt-for-fresh","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180502_me_frozen_food_sales_feel_the_heat_as_consumers_opt_for_fresh.mp3?orgId=1&topicId=1053&d=128&p=3&story=607074924&ft=nprml&f=607074924","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lynn Smith was picking out frozen vegetables in a Los Angeles grocery store when she was asked if she bought much of her food in that aisle.\u003c/p>\n\u003cp>\"No I don't, as a matter of fact,\" Smith responded, slightly perplexed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180502_me_frozen_food_sales_feel_the_heat_as_consumers_opt_for_fresh.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Smith happened to have a coupon for frozen vegetables and figured they'd go nicely in the stew she'd planned for dinner. But Smith said she tends to buy fresh food, and that seemed true of most other shoppers there that day as well.\u003c/p>\n\u003cp>\"As you can see, it's kind of an empty aisle,\" she said, gesturing toward the cases of frozen pizza, fish fillets and egg rolls.\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>Frozen food is a $53 billion a year business. That might sound like a lot, but it accounts for only about 6 percent of total grocery store sales. And frozen food sales have flattened or dropped by a percentage or so annually for the past few years.\u003c/p>\n\u003cp>It's difficult to compete with the warmth and good smells of the deli department, which by comparison is carving out an ever-larger footprint in many grocery stores, adding pre-prepared delicacies such as sushi and chicken wing bars.\u003c/p>\n\u003cp>\"Forty-six percent of shoppers on the typical trip, when they spend over a $100, they don't even set foot in the frozen food department,\" said Warren Thayer, who runs the trade magazine \u003ca href=\"https://frbuyer.com\">Frozen & Refrigerated Buyer\u003c/a>. \"It's hard. It's just an aisle. The best thing to do is curate your selection and decide, based on your local demographics, what's best for the shoppers in your area.\"\u003c/p>\n\u003cp>Other challenges are apparent to analyst Phil Lempert, of the food and health website \u003ca href=\"http://www.supermarketguru.com/\">supermarketguru.com\u003c/a>.\u003c/p>\n\u003cp>\"You are physically cold,\" he said of the disadvantages of shopping for frozen food. Plus, he adds, much of the problem comes down to design, including the packaging — a \u003ca href=\"https://www.youtube.com/watch?v=49Qn38WdTTs\">predictable blur\u003c/a> of black Lean Cuisine, green Healthy Choice and red Stouffer's entrees. Then there's the literal wall between shoppers and food.\u003c/p>\n\u003cp>\"That glass door,\" Lempert says. \"It really creates a fence.\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/49Qn38WdTTs'\n title='//www.youtube.com/embed/49Qn38WdTTs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Of course, there are no glass doors at Trader Joe's. The company does not release sales figures, but \"sales of our frozen products are doing great,\" said public relations director Kenya Friend-Daniel in an email. The difference? The stores are known for their open cases, called \"coffin cases,\" that allow shoppers to reach in, rummage around and make discoveries.\u003c/p>\n\u003cp>\"It's fun to go through that case to see what you're going to find,\" said Lempert, who likened the experience to shopping in the produce department.\u003c/p>\n\u003cp>Lempert said you can find frozen food similar to Trader Joe's at comparable prices at regular grocery stores, and he thinks those stores should be redesigned to make buying frozen food more enticing. For example, put frozen blueberries and strawberries in the produce department, he suggests, so when fresh fruit is out of season and shipped in from far away, it'll seem more obvious to shoppers to grab a bag of berries frozen at their peak.\u003c/p>\n\u003cp>Just a few weeks ago, I went shopping in a small Whole Foods in Santa Monica and noticed the frozen food was in coffin cases — just like Trader Joe's. So I asked Alison Bodor, the head of the American Frozen Food Institute, why more grocery stores haven't followed that model.\u003c/p>\n\u003cp>\"Probably because freezer cases are a high-cost item,\" Bodor said. She added it'll take real innovation by manufacturers and grocery stories to make frozen sales — well, hot.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127731/frozen-food-sales-feel-the-heat-as-consumers-opt-for-fresh","authors":["byline_bayareabites_127731"],"categories":["bayareabites_1962","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245"],"tags":["bayareabites_11499"],"featImg":"bayareabites_127732","label":"bayareabites"},"bayareabites_64840":{"type":"posts","id":"bayareabites_64840","meta":{"index":"posts_1591205157","site":"bayareabites","id":"64840","score":null,"sort":[1373327586000]},"guestAuthors":[],"slug":"france-battles-scourge-of-ready-to-eat-meals-in-restaurants","title":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants","publishDate":1373327586,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n","blocks":[],"excerpt":"French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.","status":"publish","parent":0,"modified":1373327586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":719},"headData":{"title":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants | KQED","description":"French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants","datePublished":"2013-07-08T23:53:06.000Z","dateModified":"2013-07-08T23:53:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64840 http://blogs.kqed.org/bayareabites/?p=64840","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/08/france-battles-scourge-of-ready-to-eat-meals-in-restaurants/","disqusTitle":"France Battles Scourge Of Ready-To-Eat Meals In Restaurants","nprByline":"Amy Guttman","nprStoryId":"200106073","nprApiLink":"http://api.npr.org/query?id=200106073&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants?ft=3&f=200106073","nprRetrievedStory":"1","nprPubDate":"Mon, 08 Jul 2013 18:49:00 -0400","nprStoryDate":"Mon, 08 Jul 2013 16:33:00 -0400","nprLastModifiedDate":"Mon, 08 Jul 2013 18:49:38 -0400","path":"/bayareabites/64840/france-battles-scourge-of-ready-to-eat-meals-in-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\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 bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/64840/france-battles-scourge-of-ready-to-eat-meals-in-restaurants","authors":["byline_bayareabites_64840"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_1807","bayareabites_181","bayareabites_61"],"tags":["bayareabites_1435","bayareabites_10802","bayareabites_74","bayareabites_11959","bayareabites_11499","bayareabites_10774","bayareabites_11960","bayareabites_10921"],"featImg":"bayareabites_64845","label":"bayareabites"},"bayareabites_59521":{"type":"posts","id":"bayareabites_59521","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59521","score":null,"sort":[1365182171000]},"guestAuthors":[],"slug":"freezing-food-doesnt-kill-e-coli-and-other-germs","title":"Freezing Food Doesn't Kill E. Coli And Other Germs","publishDate":1365182171,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An outbreak of \u003cem>E. coli\u003c/em> in frozen pizza, cheesesteaks, and other foods makes it clear: Just because the freezer's frosty doesn't mean it can kill microbes that cause food-borne illness.","status":"publish","parent":0,"modified":1365182171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":504},"headData":{"title":"Freezing Food Doesn't Kill E. Coli And Other Germs | KQED","description":"An outbreak of E. coli in frozen pizza, cheesesteaks, and other foods makes it clear: Just because the freezer's frosty doesn't mean it can kill microbes that cause food-borne illness.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Freezing Food Doesn't Kill E. Coli And Other Germs","datePublished":"2013-04-05T17:16:11.000Z","dateModified":"2013-04-05T17:16:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59521 http://blogs.kqed.org/bayareabites/?p=59521","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/05/freezing-food-doesnt-kill-e-coli-and-other-germs/","disqusTitle":"Freezing Food Doesn't Kill E. Coli And Other Germs","nprByline":"Nancy Shute","nprStoryId":"176242166","nprApiLink":"http://api.npr.org/query?id=176242166&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs?ft=3&f=176242166","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Apr 2013 11:04:00 -0400","nprStoryDate":"Fri, 05 Apr 2013 11:01:00 -0400","nprLastModifiedDate":"Fri, 05 Apr 2013 11:04:30 -0400","path":"/bayareabites/59521/freezing-food-doesnt-kill-e-coli-and-other-germs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59524\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/froozenfood.jpg\" alt=\"The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\" width=\"624\" height=\"468\" class=\"size-full wp-image-59524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The NPR Science Desk freezer: now we know we can't presume it's germ-free. Photo: Daniel M.N. Turner/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176242166/freezing-food-doesnt-kill-e-coli-and-other-germs\">The Salt at NPR Food\u003c/a> (4/5/13)\u003c/p>\n\u003cp>Think that freezing food kills \u003cem>E. coli\u003c/em> and other nasty microbes? Think again.\u003c/p>\n\u003cp>That's the lesson from the new \u003cem>E. coli\u003c/em> \u003ca href=\"http://www.cdc.gov/ecoli/2013/O121-03-13/index.html\">outbreak \u003c/a>caused by frozen chicken quesadillas and other snacks that has sickened 24 people in 15 states.\u003c/p>\n\u003cp>Freezing does slow down the microbes that cause food to spoil, but it's pretty much useless for killing dangerous bugs.\u003c/p>\n\u003cp>\"It actually does a pretty good job of preserving many of the pathogens and microbes that will cause problems later if thawed out,\" says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=35&ds=183\">Trevor Suslow\u003c/a>, an extension research specialist at the University of California, Davis, who studies food safety.\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 strain of \u003cem>E. coli\u003c/em> — shiga toxin-producing 0121 — involved in the current outbreak hasn't been seen in frozen food before, but other pathogens have caused illness through frozen foods like pot pies, says \u003ca href=\"http://foodscience.cornell.edu/research/labs/wiedmann/m-wiedmann-bio.cfm\">Martin Wiedmann\u003c/a>, a professor of food science at Cornell University. He is working with \u003ca href=\"http://farmrich.com/\">Rich Products Corporation\u003c/a> of Buffalo, N.Y., producer of the foods involved in the outbreak, to figure out the source of the contamination.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.fda.gov/Safety/Recalls/ucm346633.htm\">product recall\u003c/a> first issued last week was expanded Thursday to include all food produced at the company's Waycross, Ga., plant. Its frozen snacks, cheesesteak sandwiches, and the like are sold nationwide.\u003c/p>\n\u003cp>Weidmann also wasn't surprised to hear that frozen food could harbor \u003cem>E. coli\u003c/em>. \"We store a lot of microbes in the lab,\" he says. \"The easiest way is at minus 80 degrees.\"\u003c/p>\n\u003cp>But while freezing doesn't defeat pathogens, heat will.\u003c/p>\n\u003cp>Bacteria die if they're heated to 165F. Cooking instructions on frozen food packages are designed to deliver a temperature of 165F to the coldest part of the product, according to the Grocery Manufacturers Association.\u003c/p>\n\u003cp>The foods involved in this outbreak are all meant to be cooked, not just warmed up, before they're eaten. Snacky foods like mini pizza slices and cheese steaks implicated in the outbreak are often heated in microwaves, and microwave ovens are notorious for heating food unevenly. Thus the sometimes-intricate package instructions involving turning, stirring, and waiting.\u003c/p>\n\u003cp>The median age of the people who have fallen ill is 17. It's easy to imagine a scenario where a hungry teenager briefly nukes the pizza dippers and dives in. That's not to say that's what happened in this outbreak. \"I don't mean by any stretch to imply that the consumer is at fault here,\" Wiedmann says.\u003c/p>\n\u003cp>But safe equals piping hot when it comes to frozen foods. Wiedmann says the most foolproof way to do that is to give up the convenience of the microwave and put foods that require cooking in the oven for a good hot bake.\u003c/p>\n\u003cp>\"With a frozen ready-to-cook food, I would always go with the stove, not the microwave,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59521/freezing-food-doesnt-kill-e-coli-and-other-germs","authors":["byline_bayareabites_59521"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_4289","bayareabites_11499","bayareabites_11500","bayareabites_10921"],"featImg":"bayareabites_59522","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. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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