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You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. 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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"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 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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_124317":{"type":"posts","id":"bayareabites_124317","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124317","score":null,"sort":[1515433660000]},"guestAuthors":[],"slug":"soaring-popularity-of-grass-fed-beef-may-hit-roadblock-less-nutritious-grass","title":"Soaring Popularity Of Grass-Fed Beef May Hit Roadblock: Less Nutritious Grass","publishDate":1515433660,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few years ago, Kansas City restaurateur Anton Kotar surveyed the local and national restaurant scenes and concluded his town's reputation as a steakhouse paradise had slipped.\u003c/p>\n\u003cp>The problem, he says, is the way conventional beef is raised – bulked up with grain on feedlots, making it cheap and plentiful and changing what Americans expect to taste.\u003c/p>\n\u003cp>\"I think some of our best steakhouses chased the quality of the beef to the bottom,\" Kotar says.\u003c/p>\n\u003cfigure id=\"attachment_124319\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6.jpe\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe\" alt=\"\" width=\"640\" height=\"480\" class=\"size-large wp-image-124319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-520x390.jpe 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a meat locker in the basement of his Kansas City restaurant, Anton Kotar show off the sides of grass-fed beef that become the steaks he features on his menu. \u003ccite>(Alex Smith/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_AntonKotar.JPG\"> \u003c/a>So, he opened a steakhouse that's focused on bringing grass-fed steaks to tables — meat he and a skyrocketing segment of beef consumers believe is both healthier to eat and healthier for the environment. But if the idea that more grass equals better steaks is true, there's trouble on the prairie that could affect cattle nutrition and the already-high price of the valued cuts of meat.\u003c/p>\n\u003cp>One hundred and twenty miles west of Kansas City, researcher Joe Craine kneels in the Tallgrass Prairie National Preserve to grab a handful of grasses.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From the road, this looks like an unbroken wave of green. A close look at Craine's hand shows a variety of grasses, a small sample of the preserve's hundreds of different species.\u003c/p>\n\u003cp>The prairie is so diverse, in fact, that to study it, Craine and researchers from Texas A&M University don't actually study the plants themselves. They study poop, collected between 1994 and 2016 everywhere from Texas to Kansas to Montana.\u003c/p>\n\u003cp>\"Somewhere on the order of 50,000 cow pies got shipped to Texas for this study,\" says Craine, who co-owns Boulder, Colorado-based Jonah Ventures.\u003c/p>\n\u003cp>What he's found is a trend in the nutritional quality of grasses that grass-fed cattle (and young cattle destined for grain-heavy feedlots) are eating. Since the mid-90s, levels of crude protein in the plants, which cattle need to grow, have dropped by nearly 20 percent.\u003c/p>\n\u003cp>\"If we were still back at the forage quality that we would've had 25 years ago, no less 100 years ago, our animals would be gaining a lot more weight,\" Craine says.\u003c/p>\n\u003cp>Craine thinks part of the problem may be related to moving cattle to feedlots. When cattle are taken from the prairie, their manure, which delivers nutrients into the soil, is removed.\u003c/p>\n\u003cp>But he has a sneaking suspicion that rising carbon dioxide levels in the atmosphere are contributing as well. Increased CO2 levels have been linked to fewer nutrients in plants like rice, wheat and potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_JoeCraine.JPG\"> \u003c/a>Craine thinks this may be happening on a large scale in the prairie, and that it's just a matter of time before prairie grasses simply don't have enough protein to support grazing.\u003c/p>\n\u003cp>\"Pretty soon you're at the point where the protein concentrations are too low for too long a period for the animals to gain any weight,\" Craine says.\u003c/p>\n\u003cp>It's an idea that Jerry Voleski, a professor and range and forage research with the University of Nebraska-Lincoln, is a bit skeptical of.\u003c/p>\n\u003cp>\"It is an interesting hypothesis,\" Voleski says.\u003c/p>\n\u003cp>He says he's unsure about studying manure for nutritional trends, and instead favors a method that takes samples of what cattle are eating directly from their digestive system.\u003c/p>\n\u003cp>But he thinks Craine may have a point about rising carbon dioxide levels: The more carbon dioxide, the bigger the plant, but the amount of nitrogen, which makes plants nutritious for cattle, doesn't change.\u003c/p>\n\u003cp>\"On a native rangeland or grassland, nitrogen is the nutrient that is the most limiting,\" Voleski says. \"There just seems to be enough to get by with each year.\"\u003c/p>\n\u003cp>Craine hasn't made an official determination of why nutrients in grasses are dropping, but if the trends he has noticed continue, beef producers may need dump huge amounts of nitrogen across the Great Plains.\u003c/p>\n\u003cp>Extreme measures might be necessary, considering how quickly demand is growing for grass-fed beef. Sales have soared from $17 million in 2012 to $272 million in 2016. And industry analysts say grass-fed beef could make up 30 percent of the market within 10 years.\u003c/p>\n\u003cp>Feeding that demand, however, could be a lot more complicated — and expensive — if prairie grass' nutrient problems aren't solved.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\" rel=\"noopener\" target=\"_blank\">KCUR\u003c/a> 89.3. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Since the mid-'90s, levels of crude protein in the plants, which cattle need to grow, have dropped nearly 20 percent, and it may just be a matter of time before prairie grasses can't support grazing.","status":"publish","parent":0,"modified":1515433660,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":770},"headData":{"title":"Soaring Popularity Of Grass-Fed Beef May Hit Roadblock: Less Nutritious Grass | KQED","description":"Since the mid-'90s, levels of crude protein in the plants, which cattle need to grow, have dropped nearly 20 percent, and it may just be a matter of time before prairie grasses can't support grazing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Soaring Popularity Of Grass-Fed Beef May Hit Roadblock: Less Nutritious Grass","datePublished":"2018-01-08T17:47:40.000Z","dateModified":"2018-01-08T17:47:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124317 https://ww2.kqed.org/bayareabites/?p=124317","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/08/soaring-popularity-of-grass-fed-beef-may-hit-roadblock-less-nutritious-grass/","disqusTitle":"Soaring Popularity Of Grass-Fed Beef May Hit Roadblock: Less Nutritious Grass","nprImageCredit":"Alex Smith","nprByline":"Alex Smith, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/08/575413910/soaring-popularity-of-grass-fed-beef-may-hit-roadblock-less-nutritious-grass\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Harvest Public Media","nprStoryId":"575413910","nprApiLink":"http://api.npr.org/query?id=575413910&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/08/575413910/soaring-popularity-of-grass-fed-beef-may-hit-roadblock-less-nutritious-grass?ft=nprml&f=575413910","nprRetrievedStory":"1","nprPubDate":"Mon, 08 Jan 2018 07:00:00 -0500","nprStoryDate":"Mon, 08 Jan 2018 07:00:15 -0500","nprLastModifiedDate":"Mon, 08 Jan 2018 07:00:15 -0500","path":"/bayareabites/124317/soaring-popularity-of-grass-fed-beef-may-hit-roadblock-less-nutritious-grass","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few years ago, Kansas City restaurateur Anton Kotar surveyed the local and national restaurant scenes and concluded his town's reputation as a steakhouse paradise had slipped.\u003c/p>\n\u003cp>The problem, he says, is the way conventional beef is raised – bulked up with grain on feedlots, making it cheap and plentiful and changing what Americans expect to taste.\u003c/p>\n\u003cp>\"I think some of our best steakhouses chased the quality of the beef to the bottom,\" Kotar says.\u003c/p>\n\u003cfigure id=\"attachment_124319\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6.jpe\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe\" alt=\"\" width=\"640\" height=\"480\" class=\"size-large wp-image-124319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/kotar-w-beef-763d55a20b80cf9cfe466fbe4b37a42031ecb0d6-520x390.jpe 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In a meat locker in the basement of his Kansas City restaurant, Anton Kotar show off the sides of grass-fed beef that become the steaks he features on his menu. \u003ccite>(Alex Smith/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_AntonKotar.JPG\"> \u003c/a>So, he opened a steakhouse that's focused on bringing grass-fed steaks to tables — meat he and a skyrocketing segment of beef consumers believe is both healthier to eat and healthier for the environment. But if the idea that more grass equals better steaks is true, there's trouble on the prairie that could affect cattle nutrition and the already-high price of the valued cuts of meat.\u003c/p>\n\u003cp>One hundred and twenty miles west of Kansas City, researcher Joe Craine kneels in the Tallgrass Prairie National Preserve to grab a handful of grasses.\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>From the road, this looks like an unbroken wave of green. A close look at Craine's hand shows a variety of grasses, a small sample of the preserve's hundreds of different species.\u003c/p>\n\u003cp>The prairie is so diverse, in fact, that to study it, Craine and researchers from Texas A&M University don't actually study the plants themselves. They study poop, collected between 1994 and 2016 everywhere from Texas to Kansas to Montana.\u003c/p>\n\u003cp>\"Somewhere on the order of 50,000 cow pies got shipped to Texas for this study,\" says Craine, who co-owns Boulder, Colorado-based Jonah Ventures.\u003c/p>\n\u003cp>What he's found is a trend in the nutritional quality of grasses that grass-fed cattle (and young cattle destined for grain-heavy feedlots) are eating. Since the mid-90s, levels of crude protein in the plants, which cattle need to grow, have dropped by nearly 20 percent.\u003c/p>\n\u003cp>\"If we were still back at the forage quality that we would've had 25 years ago, no less 100 years ago, our animals would be gaining a lot more weight,\" Craine says.\u003c/p>\n\u003cp>Craine thinks part of the problem may be related to moving cattle to feedlots. When cattle are taken from the prairie, their manure, which delivers nutrients into the soil, is removed.\u003c/p>\n\u003cp>But he has a sneaking suspicion that rising carbon dioxide levels in the atmosphere are contributing as well. Increased CO2 levels have been linked to fewer nutrients in plants like rice, wheat and potatoes.\u003c/p>\n\u003cp>\u003ca href=\"http://mediad.publicbroadcasting.net/p/kcur2/files/styles/x_large/public/201712/122217_as_grassfedbeef_JoeCraine.JPG\"> \u003c/a>Craine thinks this may be happening on a large scale in the prairie, and that it's just a matter of time before prairie grasses simply don't have enough protein to support grazing.\u003c/p>\n\u003cp>\"Pretty soon you're at the point where the protein concentrations are too low for too long a period for the animals to gain any weight,\" Craine says.\u003c/p>\n\u003cp>It's an idea that Jerry Voleski, a professor and range and forage research with the University of Nebraska-Lincoln, is a bit skeptical of.\u003c/p>\n\u003cp>\"It is an interesting hypothesis,\" Voleski says.\u003c/p>\n\u003cp>He says he's unsure about studying manure for nutritional trends, and instead favors a method that takes samples of what cattle are eating directly from their digestive system.\u003c/p>\n\u003cp>But he thinks Craine may have a point about rising carbon dioxide levels: The more carbon dioxide, the bigger the plant, but the amount of nitrogen, which makes plants nutritious for cattle, doesn't change.\u003c/p>\n\u003cp>\"On a native rangeland or grassland, nitrogen is the nutrient that is the most limiting,\" Voleski says. \"There just seems to be enough to get by with each year.\"\u003c/p>\n\u003cp>Craine hasn't made an official determination of why nutrients in grasses are dropping, but if the trends he has noticed continue, beef producers may need dump huge amounts of nitrogen across the Great Plains.\u003c/p>\n\u003cp>Extreme measures might be necessary, considering how quickly demand is growing for grass-fed beef. Sales have soared from $17 million in 2012 to $272 million in 2016. And industry analysts say grass-fed beef could make up 30 percent of the market within 10 years.\u003c/p>\n\u003cp>Feeding that demand, however, could be a lot more complicated — and expensive — if prairie grass' nutrient problems aren't solved.\u003c/p>\n\u003cp>\u003cem>This\u003c/em>\u003cem> story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focused on food and agriculture. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.kcur.org/\" rel=\"noopener\" target=\"_blank\">KCUR\u003c/a> 89.3. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124317/soaring-popularity-of-grass-fed-beef-may-hit-roadblock-less-nutritious-grass","authors":["byline_bayareabites_124317"],"categories":["bayareabites_1874"],"tags":["bayareabites_8966","bayareabites_1852"],"featImg":"bayareabites_124318","label":"bayareabites"},"bayareabites_97693":{"type":"posts","id":"bayareabites_97693","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97693","score":null,"sort":[1436191630000]},"guestAuthors":[],"slug":"is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters","title":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters","publishDate":1436191630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n","blocks":[],"excerpt":"As demand for grass-fed beef explodes, a range of practices and labels (and a lack of regulation) persists. ","status":"publish","parent":0,"modified":1436191630,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1591},"headData":{"title":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters | KQED","description":"As demand for grass-fed beef explodes, a range of practices and labels (and a lack of regulation) persists. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters","datePublished":"2015-07-06T14:07:10.000Z","dateModified":"2015-07-06T14:07:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97693 http://ww2.kqed.org/bayareabites/?p=97693","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/06/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters/","disqusTitle":"Is Your Grass-Fed Beef for Real? Here’s How to Tell and Why it Matters","nprByline":"\u003ca href=\"http://civileats.com/author/amccarthy/\"> Amy McCarthy\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/97693/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you buy a pound of hamburger in the grocery store, you’re likely to be bombarded by an incredible assortment of labels. With all-natural, grass-fed, free-range, pastured, sustainably sourced, and certified organic options to choose from, it’s not easy to parse which beef is actually the best.\u003c/p>\n\u003cp>In recent years, demand for grass-fed beef has grown rapidly, thanks to the popularity of \u003ca href=\"http://civileats.com/2015/04/16/4-things-you-should-know-about-the-paleo-diet/\">high-protein diets\u003c/a> and growing consumer awareness about the \u003ca href=\"https://consumersunion.org/news/the-overuse-of-antibiotics-in-food-animals-threatens-public-health-2/\">overuse of antibiotics on farms\u003c/a> and other related concerns. Grass-fed beef is also seen as nutritionally superior to its corn-fed counterparts, thanks to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">the omega-3 fatty acids that cows ingest\u003c/a> when they graze on clover and other grasses. Grass-fed burger chains are \u003ca href=\"http://civileats.com/2015/04/01/how-a-family-of-farmers-opened-a-restaurant-and-created-their-own-supply-chain/\">popping up\u003c/a> all over the country, and even Carl’s Jr. began \u003ca href=\"http://www.takepart.com/article/2014/12/10/carls-jr-grass-fed-hamburgers\">offering\u003c/a> a grass-fed burger earlier this year.\u003c/p>\n\u003cp>But what exactly do we mean when we say “grass-fed”? And is all grass-fed beef the same?\u003c/p>\n\u003cp>\u003cstrong>It’s All in the Finishing\u003c/strong>\u003c/p>\n\u003cp>“All cattle are grass-fed at one time in their life, until most end up in a feedlot where they’re finished on grain,” says Texas rancher Gerry Shudde. Indeed, most cows spend at least six months eating grass, before they are “finished,” or fattened up, with grain. \u003ca href=\"http://www.beefusa.org/uDocs/Feedlot%20finishing%20fact%20sheet%20FINAL_4%2026%2006.pdf\">The National Cattlemen’s Beef Association puts that number at 12 months\u003c/a>, but most grain-finished beef cows don’t live beyond 18 months.\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>According to rancher and the author of \u003ca href=\"http://civileats.com/2014/12/01/nicolette-niman-our-beef-shouldnt-be-with-cows/\">Defending Beef\u003c/a> Nicolette Hahn Niman, the real number likely falls somewhere in the middle. “On average, the cattle in the U.S. that is going through feedlots is slaughtered at 14-16 months,” she says. “They do grow fatter and faster if they’re being fed grain, so they’re going into feedlots at younger ages to shorten that time as much as possible.” In a feedlot environment, grain causes cows to put on about one pound for every six pounds of feed they eat. In contrast, grass-fed cows are slaughtered anywhere between 18-36 months.\u003c/p>\n\u003cp>“When you keep cattle on grass their whole lives, and truly have them forage for a diet that their bodies have evolved to eat, you allow them to grow at a slower pace,” says Niman. Not surprisingly, caring for the animal for so long can be expensive for ranchers and consumers.\u003c/p>\n\u003cp>Many informed eaters will tell you that this slower process results in a signature flavor and distinct leanness that sets it apart from its corn-fed counterpart, but the fact is that beef producers can label their product “grass-fed,” even if the animal is fed grain over the course of its lifetime. Unlike the lengthy auditing process involved in U.S. Department of Agriculture’s (USDA) organic certification, the use of “grass-fed” is only regulated under the agency’s “\u003ca href=\"http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&rightNav1=GrassFedMarketingClaimStandards&topNav=&leftNav=GradingCertificationandVerfication&page=GrassFedMarketingClaims&resultType=\">marketing claim standards.\u003c/a>”\u003c/p>\n\u003cp>According to these standards, grass-fed cows are supposed to be given continuous access to rangeland, and they cannot be fed grains or grain by-products. In the event of drought or other “adverse weather conditions,” farmers are allowed to bend these rules if the animal’s wellness is in jeopardy, but they must maintain meticulous records. Unfortunately, these regulations are, for the most part, a paper tiger.\u003c/p>\n\u003cp>\u003cstrong>Missing Oversight\u003c/strong>\u003c/p>\n\u003cp>Marilyn Noble of the \u003ca href=\"http://www.americangrassfed.org/\">American Grassfed Association\u003c/a> argues that beef producers have little incentive to stick with those rules. “It’s a big issue, and there is a lot of misunderstanding. The Agricultural Marketing Service developed the grass-fed standard, but the Food Safety and Inspection Service actually enforces it,” says Noble. “The two organizations, even though they’re both part of the USDA, don’t communicate especially well. You see a lot of beef labeled as ‘grass-fed,’ but whether or not it actually meets that standard is questionable.”\u003c/p>\n\u003cp>Noble’s skepticism is rooted in the fact that, for the most part, the USDA allows producers to determine whether or not their beef meets the grass-fed beef marketing claim standard. Noble says farms “self-certify” their own beef, and the Food Safety and Inspection Service generally goes along with their claim. The ubiquitous “naturally raised” label on meat \u003ca href=\"http://civileats.com/2014/09/12/can-you-trust-the-natural-label/\">has no enforceable meaning either\u003c/a>, and further muddles a consumer’s ability to find beef that has been exclusively raised on pasture.\u003c/p>\n\u003cp>The American Grassfed Association, established in 2003, has far more stringent standards for its own label than the USDA, and hires third-party auditors to inspect the farms of its \u003ca href=\"http://www.americangrassfed.org/producer-profiles/\">100-plus certified producers\u003c/a> across the country each year.\u003c/p>\n\u003cp>Farmers’ markets are also often full of vendors offering grass-fed beef from their own pastures. And the rising popularity of \u003ca href=\"http://www.localharvest.org/store/meats.jsp\">meat CSAs\u003c/a> and \u003ca href=\"http://www.eatwild.com/products/\">whole animal buying clubs\u003c/a> is an indication of how dramatically this trend has grown in recent years. With these options, consumers can talk directly to farmers to find out how their beef was raised. Many of these producers have begun using the term “pasture raised,” another unregulated labeling term that is popular among ranchers.\u003c/p>\n\u003cp>Even Whole Foods has adopted some of this farm-to-market language in its meat sourcing standards. For example, “pasture-centered” farms score a 4 out of 5 on the grocer’s \u003ca href=\"http://www.wholefoodsmarket.com/about-our-products/quality-standards/animal-welfare-standards\">Animal Welfare Rating scale (owned by Global Animal Partnership)\u003c/a>. In reality, Niman says, these animals may not be doing much of the foraging that gives grass-fed beef its nutritional benefits.\u003c/p>\n\u003cp>“[Whole Foods] has been encouraging this segment of beef in the marketplace where animals are roaming on a small area with vegetative cover,” says Niman. “But they’re being provided feed, and not actually getting most of their nutrition from foraging. It’s almost like a feedlot.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.eatlikeitmatters.com/\">BN Ranch\u003c/a>, which Nicolette operates with her husband, Bill Niman, “the godfather of sustainable meat” and founder of Niman Ranch, cattle is given more time to slowly develop fat over a period of more than two years. For the Nimans, good “eating quality” in the beef is paramount. But, Nicolette says, that’s not always the case on farms where people are “doing it for philosophical reasons. They believe that grazing is ecologically superior, and that it is the right way to raise cattle. The things that are motivating them are not eating quality.”\u003c/p>\n\u003cp>As a result, grass-fed beef’s lean flavor is often seen as inferior. Some chefs, particularly in fine-dining steakhouses, still resist serving grass-fed beef in favor of corn-fed, USDA prime beef, because of its fat content.\u003c/p>\n\u003cp>\u003cstrong>Worth the Wait\u003c/strong>\u003c/p>\n\u003cp>Michael Sohocki, chef of \u003ca href=\"http://www.restaurantgwendolyn.com/\">Restaurant Gwendolyn\u003c/a> in San Antonio, Texas, chooses grass-fed beef over the cheaper, richer, corn-fed cuts because he firmly believes that the process is worth the extra time and money. And his discerning diners come to his restaurant because they know the meat has been properly sourced. “When you eat stockyard beef, all of that beef is the same,” says Sohocki. “It’s done that way to guarantee its consistency. That’s what McDonald’s specializes in.”\u003c/p>\n\u003cp>Sohocki calls grass-fed beef “the only trustworthy product left in this world.” He sources it from nearby \u003ca href=\"http://www.shudderanch.com/\">Shudde Ranch\u003c/a>, where Jeanne and Gerry Shudde make a point of raising a specialized cross-breed of species suited to naturally develop fat on pasture.\u003c/p>\n\u003cp>“Our [cows] are on grass when they’re with their mother. And when separated, they stay on the grass,” says Gerry Shudde.\u003c/p>\n\u003cp>The Shuddes decided to go grass-fed by chance after acquiring a herd of Longhorn cattle that they planned to cross-breed with their own. The offspring did not fare well, but the Shuddes ultimately decided to keep the longhorn cows. When they butchered a six-year-old cow, which had been raised on grass for much longer than usual, Jeanne says, “It was really tender. We thought ‘gosh, this tastes better than what we get in the grocery store.’”\u003c/p>\n\u003cp>From there, the Shuddes developed their own, new breed of grass-fed cattle. They were already raising cows without antibiotics or hormones, and their farm eventually evolved into a completely grass-fed operation by 2002. Still, they had to find the right cow to produce the quality of beef that they desired. “Most of the animals that you find today have been genetically selected to do well in a feedlot environment,” says Jeanne. “If you take them and put them on grass and think they will [taste good], I’d say maybe, maybe not. But if you take an animal that is genetically survival-oriented, it will become well-marbled on grass.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their own cows are now a cross between that original herd of Longhorn cattle and a heritage Devon bull. “Our belief is that if they eat what they evolved to eat, and live in the way that they have evolved to, the nutrition for the animal’s survival will be there,” says Jeanne. “If the nutrition is there, humans will get that nutrition when we eat the meat.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97693/is-your-grass-fed-beef-for-real-heres-how-to-tell-and-why-it-matters","authors":["byline_bayareabites_97693"],"categories":["bayareabites_13718","bayareabites_4084","bayareabites_1245","bayareabites_12555","bayareabites_2035"],"tags":["bayareabites_14609","bayareabites_620","bayareabites_1852","bayareabites_9807","bayareabites_10774","bayareabites_243","bayareabites_14610","bayareabites_9699"],"featImg":"bayareabites_97698","label":"bayareabites"},"bayareabites_84933":{"type":"posts","id":"bayareabites_84933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84933","score":null,"sort":[1405614924000]},"guestAuthors":[],"slug":"improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks","title":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks","publishDate":1405614924,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade \"Lara Bars.\" Kate Williams will show you how.","status":"publish","parent":0,"modified":1411660989,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":2081},"headData":{"title":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks | KQED","description":"Improve your summer camping trips with fun, customizable DIY snacks like savory beef jerky and sweet homemade "Lara Bars." Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks","datePublished":"2014-07-17T16:35:24.000Z","dateModified":"2014-09-25T16:03:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84933 http://blogs.kqed.org/bayareabites/?p=84933","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/17/improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks/","disqusTitle":"Improve Your Summer Camping Trips with Sweet and Savory DIY Snacks","path":"/bayareabites/84933/improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84945\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/diy-camping640x360.jpg\" alt=\"Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\" width=\"640\" height=\"360\" class=\"size-full wp-image-84945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade smoky beef jerky and fig and pistachio “Lara Bars” are a great addition to any camping trip. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the fact that it rarely feels like summer in July—thanks a lot, \u003ca href=\"https://twitter.com/KarlTheFog\" target=\"_blank\">Karl the Fog\u003c/a>—I try to make the most of the long days of summer. Day hikes and weekend camping trips are the perfect excuse to kiss the dreary grey away and experience summer like it was meant to be: hot and sunny. There are countless parks in which to camp and hike, but no matter where I choose to go, I make sure to pack quality snacks.\u003c/p>\n\u003cp>Buying snack bars and jerky is a quick solution, but I much prefer homemade versions. They’re easy to make, customizable, and far cheaper than anything you can find at \u003ca href=\"http://www.rei.com/\" target=\"_blank\">REI\u003c/a>. A mix of savory and sweet snacks is key for the most “balanced” bag of hiking treats, which is why I’ve made a batch each of smoky beef jerky and fig and pistachio “\u003ca href=\"http://www.larabar.com/\" target=\"_blank\">Lara Bars\u003c/a>.” The beef jerky takes the most time to prepare, so we’ll start there.\u003c/p>\n\u003cfigure id=\"attachment_84943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-freezer.jpg\" alt=\"Use grass-fed beef for the most robust jerky. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use grass-fed beef for the most robust jerky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest problem with store-bought beef jerky is the overload of salt and spices infused into the meat. Many varieties use \u003ca href=\"http://en.wikipedia.org/wiki/Monosodium_glutamate\" target=\"_blank\">MSG\u003c/a> for a big jolt of flavor, but I think there is a better way to highlight the flavor of the beef: buy grass-fed. Yes, I know it is more expensive. However, grass-fed beef has a depth of flavor that really comes through in the final jerky, and it is well worth the extra couple of bucks per pound. I like to use flank steak, but you can use any lean cut of beef. Slice off any large pieces of fat on the surface of the steak. (The fat will go rancid faster than the meat, so I try to eliminate as much of it as possible.)\u003c/p>\n\u003cfigure id=\"attachment_84942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/sliced-steak-sideways.jpg\" alt=\"Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slice the meat thinly across the grain before mixing it with a dry rub. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In order to slice the beef thinly, stick the meat in the freezer to firm up. But don’t freeze completely. Instead, pull it back out after about half and hour. Then use your sharpest knife to slice the steak into 1/4-inch thick slices across the grain. The grain is very easy to see on a flank steak; the “grain” refers to the long muscle fibers that run down the length of the steak.\u003c/p>\n\u003cfigure id=\"attachment_84941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/rub-ingredients.jpg\" alt=\"This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This smoky rub includes sugar, smoked paprika, chile powder, chipotle chile power, cumin, and coriander in addition to kosher salt. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once all of the steak is sliced, mix it with a spicy, smoky rub. Many jerky recipes use a wet marinade, but I prefer to keep the mix as dry as possible. After all, the steak will need to be dehydrated, and a wet marinade will just increase the necessary drying time. I like to use a mixture of kosher salt, \u003ca href=\"http://www.thekitchn.com/whats-the-difference-muscovado-145157\" target=\"_blank\">Demerara\u003c/a> (or brown) sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and coriander. Each spice lends heat, smoke, and earthy flavor to the steak. Make sure to blend the dry rub thoroughly and evenly into the steak slices. Then cover the bowl and place it in the fridge to marinate overnight. \u003c/p>\n\u003cfigure id=\"attachment_84944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/steak-pre-oven-above.jpg\" alt=\"Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread the seasoned beef across a cooling rack to let the air circulate while it drys in the oven. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The next day, spread the steak slices across a cooling rack that is placed inside a rimmed baking sheet. The pieces can touch if they need to in order to fit on the rack. They shouldn’t, however, overlap. If you happen to own a dehydrator, you can use it to dry out the steak. I don’t own one, so I use my oven. My particular oven only gets down to about 200-225 degrees, which is about as high of a temperature as you’d want for any kind of dehydration process. To keep the temperature as low as possible and to keep the air circulating, prop open the oven door.\u003c/p>\n\u003cfigure id=\"attachment_84936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-jerky.jpg\" alt=\"The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The jerky is finished when it has turned dark brown and is firm and dry in texture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It will likely take at least 3 hours to turn the steak into jerky. After around 2 hours, begin to monitor the jerky, checking on it every 30 minutes. You’re looking for the slices of beef to turn dark brown and be firm and dry to the touch. Keep in mind, though, that the jerky should still be pliable and that it will continue to dry out after it comes out of the oven. Once the jerky is dried to your liking, remove the baking sheet from the oven and let the jerky cool to room temperature. Keep the jerky stored in an airtight ziplock container.\u003c/p>\n\u003cfigure id=\"attachment_84938\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/lara-bar-ingredients.jpg\" alt=\"These Lara Bars contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-84938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These “Lara Bars” contain just three ingredients (plus salt and spice): dried figs, raw pistachios, and raw sesame seeds. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a sweet component for camping trips, I can’t say no to those 3-4 ingredient Lara Bars. Making them at home wasn’t much of a stretch—they’re only dried fruit, nuts, and spices. And while the final result isn’t too much different than the store bought bars, they are far cheaper to make in bulk. Plus, the homemade version is infinitely customizable. Here, I’ve made fig and pistachio bars, but the sky’s the limit when it comes to your own version. Pick a favorite dried fruit and nut and go from there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If your dried fruit is particularly dry, you will want to soak it a bit before making the bars. Ten minutes in hot water will do the trick. Once the fruit has sufficiently soaked, drain it well.\u003c/p>\n\u003cfigure id=\"attachment_84937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/grinding-nuts.jpg\" alt=\"Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\" width=\"1000\" height=\"563\" class=\"size-full wp-image-84937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grind the nuts and seeds until they have become a chunky meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>As the fruit is soaking, grind the nuts in a food processor. I’ve used a mix of raw pistachios and sesame seeds. (If you’d like to toast the nuts, make sure to let them cool completely before grinding.) Pulse the nuts in the food processor until they’ve turned to a meal. I like to have some distinctive pieces in my bars, so I leave them a little chunkier. If you want the nuts to be fully incorporated into the bars, pulse them a little longer—just be sure to stop before they turn into nut butter. The nuts won’t grind much smaller once you’ve added the fruit, so make sure they’re at a good consistency before moving on.\u003c/p>\n\u003cfigure id=\"attachment_84940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/processed-paste.jpg\" alt=\"Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\" width=\"1000\" height=\"753\" class=\"size-full wp-image-84940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Add the dried fruit and any seasonings to the ground nuts and continue to pulse until the mixture turns into a paste. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the soaked and drained fruit to the food processor along with a pinch of salt and any additional spices you’d like to add. I love the combination of figs and cardamom, so that’s what I’ve used here. Depending on the potency of the spice, you’ll want to add 1/4 to 1/2 teaspoon. Continue to pulse the mixture in the processor until the fruit has pureed and the mixture has formed a mass on the side of the processor.\u003c/p>\n\u003cp>Transfer the fruit paste to a parchment-lined 8x8 baking dish. Use wet hands or a rubber spatula to press the paste into the pan. Spread it evenly across the pan and smooth the surface out flat.\u003c/p>\n\u003cfigure id=\"attachment_84939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pressed-into-the-pan.jpg\" alt=\"Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-84939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the paste into an 8x8 baking pan to shape the bars. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the bars will be too soft and sticky to cut, so it’s best to place the whole pan in the fridge to firm up for 30 minutes to an hour. Once the mixture is firm, pull the bars out of the pan (using the parchment as a handle) and transfer them to a cutting board. For Lara Bar-sized bars, cut into 12 even rectangles. If you’d like to get more creative, you can cut the bars into any shape you’d like.\u003c/p>\n\u003cfigure id=\"attachment_84935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/finished-bars.jpg\" alt=\"For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\" width=\"1000\" height=\"749\" class=\"size-full wp-image-84935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For Lara Bar-sized bars, cut into 12 even rectangles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Smoky DIY Beef Jerky\u003c/h3>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easily doubled. If doubled, you will need 2 cooling racks and 2 rimmed baking sheets.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound flank steak, trimmed of any large pieces of fat\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003cli>2 1/2 teaspoons Demerara sugar\u003c/li>\n\u003cli>1 1/2 teaspoons smoked paprika\u003c/li>\n\u003cli>1 1/2 teaspoons mild chile powder\u003c/li>\n\u003cli>1/2 teaspoon chipotle chile powder, or more to taste\u003c/li>\n\u003cli>1/2 teaspoon ground cumin\u003c/li>\n\u003cli>1/2 teaspoon ground coriander\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place steak on a parchment-lined baking sheet and freeze, uncovered, until very firm (but before ice crystals form), 30 to 45 minutes.\u003c/li>\n\u003cli>Meanwhile, mix the salt, sugar, smoked paprika, chile powder, chipotle chile powder, cumin, and salt together in a small bowl.\u003c/li>\n\u003cli>Once the steak is firm, transfer it to a cutting board. Using a very sharp knife, slice the steak into 1/4-inch thick strips across the grain. (The grain is very easy to see on a flank steak; its long fibers (the grain) are distinct.) If the steak softens up too much as it is being cut, place it back in the freezer to re-firm for 15-20 minutes.\u003c/li>\n\u003cli>Transfer the sliced steak to a medium bowl and coat thoroughly with the spice mixture. Rub the mixture into the steak using your hands. Cover the bowl and refrigerate for 24 hours.\u003c/li>\n\u003cli>The next day, spray a cooling rack with nonstick oil spray or grease it with a little vegetable oil. Place the cooling rack inside a rimmed baking sheet. Preheat oven to its lowest temperature (aim for 200 to 225 degrees).\u003c/li>\n\u003cli>Spread the steak slices across the cooling rack. The pieces can touch, but they shouldn’t overlap.\u003c/li>\n\u003cli>Place steak in the oven and prop the oven door open with a wooden spoon. Bake the steak until the slices are dark, dry, firm, but still pliable, around 3 hours.\u003c/li>\n\u003cli>Let jerky cool to room temperature and store in a ziplock bag. Homemade jerky will not last indefinitely; eat within a couple of weeks.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: DIY Fig and Pistachio “Lara Bars”\u003c/h3>\n\u003cp>\u003cem>Makes 12 bars\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> This recipe is easy to customize. You can substitute any variety of dried fruit for the figs and any combination of nuts and seeds for the pistachios and sesame seeds. You’ll need 1 1/2 cups dried fruit and 1 1/4 cups nuts. Feel free to play around with spices as well.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 cups dried figs\u003c/li>\n\u003cli>1 cups pistachios\u003c/li>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>1/4 teaspoon ground cardamom\u003c/li>\n\u003cli>Large pinch sea salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line an 8x8 pan with parchment paper, leaving at least a 2 inch overhang over two sides to act as a sling.\u003c/li>\n\u003cli>If figs are somewhat dry, soak them for 10 minutes before making bars: Bring a kettle of water of a boil. Place figs in heatproof bowl, and cover with boiling water. Let sit for 10 minutes and then drain well.\u003c/li>\n\u003cli>While the figs are soaking, combine pistachios and sesame seeds in a food processor. Pulse the nuts and seeds until they are ground into a chunky meal. The pieces will not get much smaller once the figs are added, so be sure to pulse the nuts and seeds until they’ve reached your desired texture.\u003c/li>\n\u003cli>Add the soaked and drained figs, cardamom, and salt to the food processor. Continue to pulse until the mixture turns into a stiff paste and forms a ball on the side of the processor.\u003c/li>\n\u003cli>Transfer the paste to the prepared pan and press until the mixture is pressed into a smooth, even rectangle. Refrigerate for 30 minutes, or until firm.\u003c/li>\n\u003cli>Remove the fig mixture from the pan using the parchment paper sling. Transfer to a cutting board and slice into 12 rectangular bars. Wrap each bar individually in parchment paper and store in an airtight container. Bars will keep for at least 2 weeks.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84933/improve-your-summer-camping-trips-with-sweet-and-savory-diy-snacks","authors":["5485"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2638","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2795","bayareabites_252","bayareabites_1175","bayareabites_13583","bayareabites_1852","bayareabites_309"],"featImg":"bayareabites_84945","label":"bayareabites"},"bayareabites_78659":{"type":"posts","id":"bayareabites_78659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78659","score":null,"sort":[1393528817000]},"guestAuthors":[],"slug":"what-to-do-about-your-recalled-meat","title":"What To Do About Your Recalled Meat","publishDate":1393528817,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n","blocks":[],"excerpt":"Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.","status":"publish","parent":0,"modified":1393996742,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":556},"headData":{"title":"What To Do About Your Recalled Meat | KQED","description":"Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What To Do About Your Recalled Meat","datePublished":"2014-02-27T19:20:17.000Z","dateModified":"2014-03-05T05:19:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78659 http://blogs.kqed.org/bayareabites/?p=78659","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/27/what-to-do-about-your-recalled-meat/","disqusTitle":"What To Do About Your Recalled Meat","path":"/bayareabites/78659/what-to-do-about-your-recalled-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\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>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78659/what-to-do-about-your-recalled-meat","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_45","bayareabites_1875","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_620","bayareabites_13116","bayareabites_10021","bayareabites_1412","bayareabites_1852","bayareabites_4159","bayareabites_13115","bayareabites_8967"],"featImg":"bayareabites_78661","label":"bayareabites"},"bayareabites_71647":{"type":"posts","id":"bayareabites_71647","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71647","score":null,"sort":[1380848784000]},"guestAuthors":[],"slug":"why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under","title":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under","publishDate":1380848784,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.","status":"publish","parent":0,"modified":1380848784,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":813},"headData":{"title":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under | KQED","description":"A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under","datePublished":"2013-10-04T01:06:24.000Z","dateModified":"2013-10-04T01:06:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71647 http://blogs.kqed.org/bayareabites/?p=71647","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/03/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under/","disqusTitle":"Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under","nprByline":"Dan Charles","nprStoryId":"228659915","nprApiLink":"http://api.npr.org/query?id=228659915&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under?ft=3&f=228659915","nprRetrievedStory":"1","nprPubDate":"Thu, 03 Oct 2013 19:24:00 -0400","nprStoryDate":"Thu, 03 Oct 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 03 Oct 2013 19:24:34 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3?orgId=1&topicId=1053&ft=3&f=228659915","nprAudioM3u":"http://api.npr.org/m3u/1228923005-8457f1.m3u?orgId=1&topicId=1053&ft=3&f=228659915","path":"/bayareabites/71647/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3?orgId=1&topicId=1053&ft=3&f=228659915","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\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/71647/why-lots-of-grass-fed-beef-sold-in-u-s-comes-from-down-under","authors":["byline_bayareabites_71647"],"categories":["bayareabites_1962","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_701","bayareabites_8959","bayareabites_11270","bayareabites_1852","bayareabites_12113","bayareabites_10921"],"featImg":"bayareabites_71656","label":"bayareabites"},"bayareabites_55876":{"type":"posts","id":"bayareabites_55876","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55876","score":null,"sort":[1361404837000]},"guestAuthors":[],"slug":"four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease","title":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease ","publishDate":1361404837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57079\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\" alt=\"Food that promote inflammation. Photo collage: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-57079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food that promote inflammation. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Inflammation is simply your immune system in action. It is a natural response to infection or injury characterized by redness, swelling, pain, and heat. These mechanisms are important because they shield the rest of the body from further harm. But when inflammation is triggered inappropriately it can cause needless damage, destroying healthy tissues. If it becomes chronic it can even promote \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23357128\">atherosclerosis\u003c/a> (hardening of the arteries), stimulate the growth of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22632748\">cancer\u003c/a>, or lead to degenerative \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546455/\">arthritis\u003c/a>. For prevention, a healthy diet is essential. Just as certain \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">foods act as medicine, reducing inflammation\u003c/a> and combating disease, other foods promote inflammation and are best avoided. \u003c/p>\n\u003cp>As a naturopathic doctor, I see many patients with chronic, low-grade inflammation. This may be hard to spot without blood tests because the symptoms can be mild, but the long term health implications are serious. Symptoms like headaches, hay fever, arthritis and sore muscles can all be caused by chronic inflammation. As part of their treatment I frequently advise patients to stay away from the following pro-inflammatory foods.\u003c/p>\n\u003ch1>Sugar\u003c/h1>\n\u003cp>Sugar provides instant energy for our cells. When we exercise, for example, sugar is used to fuel our heart and muscles. Unfortunately, many of us are leading sedentary lives, spending most of our day sitting behind a desk. If sugar is eaten and not burned off with exercise or other activities it can stay in the bloodstream and cause \u003ca href=\"http://www.medterms.com/script/main/art.asp?articlekey=3836\">elevated blood sugar\u003c/a>. Excess sugar in the blood causes a host of problems including the production of AGEs, advanced glycation end-products. These AGEs are produced when sugar binds to various proteins “glycating” them. AGEs promote inflammation and have been implicated in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23354008\">arthritis\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23341693\">diabetes\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21771973\">heart disease\u003c/a> and the premature \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257625/\">aging\u003c/a>. Although refined sugar and high fructose corn syrup are major culprits in the standard American diet, natural sweeteners also elevate blood sugar. Excess consumption of fruit juice, honey, agave, even raisins can lead to glycation. Actually, all carbohydrates are converted into sugar before they can be absorbed into the blood. 1 cup of cooked pasta has approximately 40 grams of carbohydrates which will all be converted to simple sugar during digestion. A 12 oz. serving of sweetened cola also has about 40 grams of carbohydrates. So eating a large plate of pasta or a bag of oranges can raise your blood sugar as much as drinking a soda! The difference is that complex carbohydrates like pasta, potatoes and rice are absorbed more slowly than simple sugars because they need to be digested first. That means that blood sugar will not rise as quickly, but it can easily rise as high over time. This can be partly prevented by combining starchy foods with fats and proteins in the same meal. Fat and protein slows the digestion of carbohydrates causing them to enter the blood stream gradually. This extended absorption helps prevent blood sugar spikes. \u003c/p>\n\u003ch1>Gluten\u003c/h1>\n\u003cp>Gluten is one of the primary proteins found in wheat, rye, barley and triticale. It provides the elasticity in bread flour and increases the shelf life of baked goods. But in certain people it can trigger a serious autoimmune condition called \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/\">celiac disease\u003c/a>. Many other people suffer from gluten sensitivity, a milder reaction that can still cause significant suffering. New evidence shows that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed?term=22913724\">gluten can promote inflammation\u003c/a> even without an allergy or sensitivity and it has been linked to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23253599\">weight gain\u003c/a> and obesity. Gluten can be hard to avoid. It is in all standard pasta, bread, crackers, tortillas and pastries, and it is frequently added to other foods in the form of food starch, a thickener. But with increased awareness of celiac disease and gluten sensitivity are a lot more gluten-free products available. Most health conscious grocery stores now have a gluten-free section and there are multiple options for online ordering: \u003ca href=\"http://grindstonebakery.com/\">Grindstone Bakery\u003c/a> and \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking\u003c/a>.\u003c/p>\n\u003ch1>Hydrogenated oil\u003c/h1>\n\u003cp>These solid vegetable oils were developed to increase the shelf life of mass-produced foods. It was a brilliant idea that had an unfortunate side effect -- the production of trans fatty acids. Trans fatty acids are foreign to the human body since they are rarely ever produced in nature. When people consume these trans fats their \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22216328\">inflammatory\u003c/a> markers rise along with their risk for \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17268422\">heart disease\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22813572\">diabetes\u003c/a>. Trans fats are found in margarine, vegetable shortening and many processed foods. Because of this it is important to read your labels whenever you buy something that is pre-made. Trans fats will often be labeled as hydrogenated or partially hydrogenated oils.\u003c/p>\n\u003ch1>Commercially produced, grain-fed meat\u003c/h1>\n\u003cp>Meat, especially red meat, is very high in a type of fat called arachidonic acid (AA). Small amounts of AA are vital for health and it is an important nutrient for the developing brains in children. In adults, however, large quantities of AA form \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3036460\">inflammatory chemicals\u003c/a>. In fact AA has been associated with the development of various diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21920632\">Alzheimer’s disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3502782/\">arthritis\u003c/a>, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22895552\">cancer\u003c/a>. Arachidonic acid is an omega-6 fatty acid. It must be formed from other omega-6 fats like those present in corn and soy, the major types of commercial animal feed. The good news for carnivores is that \u003ca href=\"http://www.eatwild.com/healthbenefits.htm#8\">grass-fed animals have a different fatty acid profile\u003c/a> than standard animals raised in feed-lots. Green grasses are high in omega-3 fatty acids, which are transferred to the meat. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">Grass-fed beef\u003c/a> still contains AA but it also has high levels of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22640930\">omega-3 fatty acids\u003c/a>. These omega-3s are very beneficial; they reduce inflammation, improve cholesterol and reduce anxiety and depression. For an optimal fatty acid profile it is important to choose meat that has been 100 percent grass-fed and never \u003ca href=\"http://www.nutritionj.com/content/9/1/10\">grain-finished\u003c/a>. There are numerous local resources (\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>) for 100 percent grass-fed beef and lamb so that you can have your steak and eat it too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.","status":"publish","parent":0,"modified":1388702729,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":1008},"headData":{"title":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease | KQED","description":"Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease ","datePublished":"2013-02-21T00:00:37.000Z","dateModified":"2014-01-02T22:45:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"55876 http://blogs.kqed.org/bayareabites/?p=55876","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/","disqusTitle":"Four Foods to Avoid that Promote Inflammation and Can Cause Disease ","path":"/bayareabites/55876/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57079\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\" alt=\"Food that promote inflammation. Photo collage: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-57079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food that promote inflammation. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Inflammation is simply your immune system in action. It is a natural response to infection or injury characterized by redness, swelling, pain, and heat. These mechanisms are important because they shield the rest of the body from further harm. But when inflammation is triggered inappropriately it can cause needless damage, destroying healthy tissues. If it becomes chronic it can even promote \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23357128\">atherosclerosis\u003c/a> (hardening of the arteries), stimulate the growth of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22632748\">cancer\u003c/a>, or lead to degenerative \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546455/\">arthritis\u003c/a>. For prevention, a healthy diet is essential. Just as certain \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">foods act as medicine, reducing inflammation\u003c/a> and combating disease, other foods promote inflammation and are best avoided. \u003c/p>\n\u003cp>As a naturopathic doctor, I see many patients with chronic, low-grade inflammation. This may be hard to spot without blood tests because the symptoms can be mild, but the long term health implications are serious. Symptoms like headaches, hay fever, arthritis and sore muscles can all be caused by chronic inflammation. As part of their treatment I frequently advise patients to stay away from the following pro-inflammatory foods.\u003c/p>\n\u003ch1>Sugar\u003c/h1>\n\u003cp>Sugar provides instant energy for our cells. When we exercise, for example, sugar is used to fuel our heart and muscles. Unfortunately, many of us are leading sedentary lives, spending most of our day sitting behind a desk. If sugar is eaten and not burned off with exercise or other activities it can stay in the bloodstream and cause \u003ca href=\"http://www.medterms.com/script/main/art.asp?articlekey=3836\">elevated blood sugar\u003c/a>. Excess sugar in the blood causes a host of problems including the production of AGEs, advanced glycation end-products. These AGEs are produced when sugar binds to various proteins “glycating” them. AGEs promote inflammation and have been implicated in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23354008\">arthritis\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23341693\">diabetes\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21771973\">heart disease\u003c/a> and the premature \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257625/\">aging\u003c/a>. Although refined sugar and high fructose corn syrup are major culprits in the standard American diet, natural sweeteners also elevate blood sugar. Excess consumption of fruit juice, honey, agave, even raisins can lead to glycation. Actually, all carbohydrates are converted into sugar before they can be absorbed into the blood. 1 cup of cooked pasta has approximately 40 grams of carbohydrates which will all be converted to simple sugar during digestion. A 12 oz. serving of sweetened cola also has about 40 grams of carbohydrates. So eating a large plate of pasta or a bag of oranges can raise your blood sugar as much as drinking a soda! The difference is that complex carbohydrates like pasta, potatoes and rice are absorbed more slowly than simple sugars because they need to be digested first. That means that blood sugar will not rise as quickly, but it can easily rise as high over time. This can be partly prevented by combining starchy foods with fats and proteins in the same meal. Fat and protein slows the digestion of carbohydrates causing them to enter the blood stream gradually. This extended absorption helps prevent blood sugar spikes. \u003c/p>\n\u003ch1>Gluten\u003c/h1>\n\u003cp>Gluten is one of the primary proteins found in wheat, rye, barley and triticale. It provides the elasticity in bread flour and increases the shelf life of baked goods. But in certain people it can trigger a serious autoimmune condition called \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/\">celiac disease\u003c/a>. Many other people suffer from gluten sensitivity, a milder reaction that can still cause significant suffering. New evidence shows that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed?term=22913724\">gluten can promote inflammation\u003c/a> even without an allergy or sensitivity and it has been linked to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23253599\">weight gain\u003c/a> and obesity. Gluten can be hard to avoid. It is in all standard pasta, bread, crackers, tortillas and pastries, and it is frequently added to other foods in the form of food starch, a thickener. But with increased awareness of celiac disease and gluten sensitivity are a lot more gluten-free products available. Most health conscious grocery stores now have a gluten-free section and there are multiple options for online ordering: \u003ca href=\"http://grindstonebakery.com/\">Grindstone Bakery\u003c/a> and \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking\u003c/a>.\u003c/p>\n\u003ch1>Hydrogenated oil\u003c/h1>\n\u003cp>These solid vegetable oils were developed to increase the shelf life of mass-produced foods. It was a brilliant idea that had an unfortunate side effect -- the production of trans fatty acids. Trans fatty acids are foreign to the human body since they are rarely ever produced in nature. When people consume these trans fats their \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22216328\">inflammatory\u003c/a> markers rise along with their risk for \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17268422\">heart disease\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22813572\">diabetes\u003c/a>. Trans fats are found in margarine, vegetable shortening and many processed foods. Because of this it is important to read your labels whenever you buy something that is pre-made. Trans fats will often be labeled as hydrogenated or partially hydrogenated oils.\u003c/p>\n\u003ch1>Commercially produced, grain-fed meat\u003c/h1>\n\u003cp>Meat, especially red meat, is very high in a type of fat called arachidonic acid (AA). Small amounts of AA are vital for health and it is an important nutrient for the developing brains in children. In adults, however, large quantities of AA form \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3036460\">inflammatory chemicals\u003c/a>. In fact AA has been associated with the development of various diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21920632\">Alzheimer’s disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3502782/\">arthritis\u003c/a>, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22895552\">cancer\u003c/a>. Arachidonic acid is an omega-6 fatty acid. It must be formed from other omega-6 fats like those present in corn and soy, the major types of commercial animal feed. The good news for carnivores is that \u003ca href=\"http://www.eatwild.com/healthbenefits.htm#8\">grass-fed animals have a different fatty acid profile\u003c/a> than standard animals raised in feed-lots. Green grasses are high in omega-3 fatty acids, which are transferred to the meat. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">Grass-fed beef\u003c/a> still contains AA but it also has high levels of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22640930\">omega-3 fatty acids\u003c/a>. These omega-3s are very beneficial; they reduce inflammation, improve cholesterol and reduce anxiety and depression. For an optimal fatty acid profile it is important to choose meat that has been 100 percent grass-fed and never \u003ca href=\"http://www.nutritionj.com/content/9/1/10\">grain-finished\u003c/a>. There are numerous local resources (\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>) for 100 percent grass-fed beef and lamb so that you can have your steak and eat it too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55876/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease","authors":["5402"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12869"],"tags":["bayareabites_635","bayareabites_11215","bayareabites_11132","bayareabites_11216","bayareabites_1852","bayareabites_11133","bayareabites_11096","bayareabites_243","bayareabites_511"],"featImg":"bayareabites_57081","label":"bayareabites"},"bayareabites_27318":{"type":"posts","id":"bayareabites_27318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27318","score":null,"sort":[1305212446000]},"guestAuthors":[],"slug":"10-tips-for-making-great-hamburgers","title":"10 Tips for Making Great Hamburgers","publishDate":1305212446,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n","blocks":[],"excerpt":"Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. ","status":"publish","parent":0,"modified":1590080161,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":885},"headData":{"title":"10 Tips for Making Great Hamburgers | KQED","description":"Happy National Hamburger Month! In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Tips for Making Great Hamburgers","datePublished":"2011-05-12T15:00:46.000Z","dateModified":"2020-05-21T16:56:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27318 http://blogs.kqed.org/bayareabites/?p=27318","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/12/10-tips-for-making-great-hamburgers/","disqusTitle":"10 Tips for Making Great Hamburgers","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/27318/10-tips-for-making-great-hamburgers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27318/10-tips-for-making-great-hamburgers","authors":["5016"],"categories":["bayareabites_752","bayareabites_2695"],"tags":["bayareabites_620","bayareabites_1964","bayareabites_1852","bayareabites_2550","bayareabites_784","bayareabites_787","bayareabites_11761","bayareabites_2980"],"featImg":"bayareabites_27351","label":"bayareabites"},"bayareabites_23695":{"type":"posts","id":"bayareabites_23695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23695","score":null,"sort":[1298563240000]},"guestAuthors":[],"slug":"classic-roast-beef","title":"Classic Roast Beef","publishDate":1298563240,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/roast-beef.jpg\" alt=\"roast beef\" title=\"roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23701\">\u003cbr>\nRemember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. \u003c/p>\n\u003cp>So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round. \u003c/p>\n\u003cp>Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega \u003ca href=\"http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035\">The Essential New York Times Cookbook\u003c/a> and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it. \u003c/p>\n\u003cp>Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely. \u003c/p>\n\u003cp>The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/cutting-your-roast-beef.jpg\" alt=\"cutting your roast beef\" title=\"cutting your roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23697\">\u003c/p>\n\u003cp>\u003cstrong>Updated Classic Roast Beef\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 2 1/2 - 3 pound eye of round beef roast\u003cbr>\nSalt\u003cbr>\nFreshly cracked ground pepper\u003cbr>\n1/2 tsp your favorite dried herb (I used thyme)\u003c/p>\n\u003cp>\u003cstrong>Beef Gravy\u003c/strong>\u003cbr>\nDripping from the roast beef\u003cbr>\n3/4 - 1 cup beef stock or broth\u003cbr>\n2 Tbsp flour (plus more if needed\u003cbr>\n1 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).\u003c/p>\n\u003cp>3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.\u003c/p>\n\u003cp>4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.\u003c/p>\n\u003cp>5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.\u003c/p>\n\u003cp>6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.\u003c/p>\n\u003cp>7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.\u003c/p>\n\n","blocks":[],"excerpt":"Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. ","status":"publish","parent":0,"modified":1298563620,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":866},"headData":{"title":"Classic Roast Beef | KQED","description":"Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Classic Roast Beef","datePublished":"2011-02-24T16:00:40.000Z","dateModified":"2011-02-24T16:07:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23695 http://blogs.kqed.org/bayareabites/?p=23695","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/24/classic-roast-beef/","disqusTitle":"Classic Roast Beef","path":"/bayareabites/23695/classic-roast-beef","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/roast-beef.jpg\" alt=\"roast beef\" title=\"roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23701\">\u003cbr>\nRemember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. \u003c/p>\n\u003cp>So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round. \u003c/p>\n\u003cp>Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega \u003ca href=\"http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035\">The Essential New York Times Cookbook\u003c/a> and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it. \u003c/p>\n\u003cp>Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely. \u003c/p>\n\u003cp>The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.\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>Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/cutting-your-roast-beef.jpg\" alt=\"cutting your roast beef\" title=\"cutting your roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23697\">\u003c/p>\n\u003cp>\u003cstrong>Updated Classic Roast Beef\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 2 1/2 - 3 pound eye of round beef roast\u003cbr>\nSalt\u003cbr>\nFreshly cracked ground pepper\u003cbr>\n1/2 tsp your favorite dried herb (I used thyme)\u003c/p>\n\u003cp>\u003cstrong>Beef Gravy\u003c/strong>\u003cbr>\nDripping from the roast beef\u003cbr>\n3/4 - 1 cup beef stock or broth\u003cbr>\n2 Tbsp flour (plus more if needed\u003cbr>\n1 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).\u003c/p>\n\u003cp>3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.\u003c/p>\n\u003cp>4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.\u003c/p>\n\u003cp>5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.\u003c/p>\n\u003cp>6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.\u003c/p>\n\u003cp>7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23695/classic-roast-beef","authors":["5016"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_620","bayareabites_1852","bayareabites_873","bayareabites_9010","bayareabites_871"],"label":"bayareabites"},"bayareabites_22287":{"type":"posts","id":"bayareabites_22287","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22287","score":null,"sort":[1296716421000]},"guestAuthors":[],"slug":"ecofarm-conference-day-2-biodiversity-and-livestock","title":"EcoFarm Conference, Day 2: Biodiversity and Livestock","publishDate":1296716421,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ","status":"publish","parent":0,"modified":1296840715,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1144},"headData":{"title":"EcoFarm Conference, Day 2: Biodiversity and Livestock | KQED","description":"More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"EcoFarm Conference, Day 2: Biodiversity and Livestock","datePublished":"2011-02-03T07:00:21.000Z","dateModified":"2011-02-04T17:31:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"22287 http://blogs.kqed.org/bayareabites/?p=22287","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/02/ecofarm-conference-day-2-biodiversity-and-livestock/","disqusTitle":"EcoFarm Conference, Day 2: Biodiversity and Livestock","path":"/bayareabites/22287/ecofarm-conference-day-2-biodiversity-and-livestock","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \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>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22287/ecofarm-conference-day-2-biodiversity-and-livestock","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_1874","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_8912","bayareabites_8915","bayareabites_621","bayareabites_8877","bayareabites_8878","bayareabites_1852","bayareabites_8901","bayareabites_8914","bayareabites_4159","bayareabites_243","bayareabites_947","bayareabites_8911","bayareabites_8913"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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