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"content": "\u003cp>The ideal Italian pizza, be it Neapolitan or Roman, has a crisp crust flecked with dark spots — marks left by a blazing hot oven. The dough is fluffy, moist and stretchy, and the toppings are piping hot. A pizzeria's brick oven pops these out to perfection, but intrepid home cooks attempting to re-create Italian-style pizzas have more than likely discovered facsimiles are nigh impossible to produce.\u003c/p>\n\u003cp>\"Even if you prepare [the pizza] the same way, you cannot get the same result with just your oven at home,\" says Andreas Glatz, a physicist at Northern Illinois University and pizza enthusiast.\u003c/p>\n\u003cp>The fact that you need a vaulted brick oven to bake a great Italian-style pizza is well-known, but Glatz and Andrey Varlamov, also a pizza-eater and physicist at the Institute of Superconductors, Oxides and Other Innovative Materials and Devices in Rome, wanted to know why. The secret behind a pizzeria's magic, they concluded in a \u003ca href=\"https://arxiv.org/abs/1806.08790\">paper published on arXiv.org\u003c/a> last month, is in some unique thermal properties of the brick oven.\u003c/p>\n\u003cp>They started off interviewing \u003cem>pizzaiolos\u003c/em>, or pizza makers, in Rome who were masters of the Roman style of pizza. For this, the bake lasts 2 minutes at 626 degrees Fahrenheit. (Neapolitan pizzas usually bake at an even higher temperature — at least 700 degrees.) That turns out a \"well-baked but still moist dough and well-cooked toppings,\" Glatz says. The same settings in a conventional steel oven produce far less ideal results. \"You burn the dough before the surface of the pizza even reaches boiling, so this is not a product you will want to eat,\" he says. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Brick versus steel\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Olive oil, which is simply juice pressed from olives, has been an important part of Mediterranean cooking for thousands of years\u003c/strong>. The highest grade, called extra-virgin, is lively, bright, and full- bodied, with flavors ranging from peppery to buttery depending on the varieties of olives used and how ripe they were when harvested. In the Mediterranean, Spain is the leading producer of olive oil, followed by Italy and Greece. In the United States, California is the top producer (and in fact is the source of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1637-supermarket-extra-virgin-olive-oil\" target=\"_blank\" rel=\"noopener\">our winning supermarket extra-virgin olive oil\u003c/a>).\u003c/p>\n\u003ch2>Olive Oil is Healthy\u003c/h2>\n\u003cp>We use extra-virgin olive oil (EVOO) as our main cooking oil as well as in raw applications. \u003cstrong>Olive oil supports one of the main pillars of the Mediterranean Diet Pyramid: to eat more healthy fats and fewer saturated fats\u003c/strong>. It is high in monounsaturated fatty acids, which are healthy fats, and also contains important minor components including antioxidants and other beneficial phytochemicals, plant-derived compounds thought to protect against disease. Studies have also shown that people who regularly include olive oil in their diets have lower rates of heart disease, lower blood pressure, and reduced rates of diabetes and some cancers.\u003c/p>\n\u003ch2>The Fresher the Olive Oil, the Better\u003c/h2>\n\u003cp>\u003cstrong>Olive oil tastes great when it’s fresh\u003c/strong>. But olives are highly perishable, and their complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive.\u003c/p>\n\u003cfigure id=\"attachment_124343\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\">\u003cimg class=\"size-full wp-image-124343\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\" alt=\"Olive oil isn't just for drizzling over greens—you can also bake cakes with it!\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil isn't just for drizzling over greens—you can also bake cakes with it! \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>It’s OK to Cook with Extra-Virgin Olive Oil\u003c/h2>\n\u003cp>Although conventional wisdom says that you shouldn’t cook with olive oil since its smoke point is low, we have found that this is not the case. \u003cstrong>With a smoke point of 410 degrees, extra-virgin olive oil is fine for most cooking applications, even frying\u003c/strong>. However, we don’t usually use olive oil for frying because it is not economical to use in large quantities.\u003c/p>\n\u003ch2>Olive Oil is Versatile\u003c/h2>\n\u003cp>\u003cstrong>Extra-virgin olive oil is of course a starring player in salad dressings, but we also use it as a condiment on vegetables, pastas, bean dishes, and grilled fish, and as a source of richness and body in soups and sauces\u003c/strong>. Since olive oil is a pricey purchase, we use what we term “supermarket” extra-virgin olive oil for everyday cooked applications and save the most flavorful “high-end” EVOO for drizzling.\u003c/p>\n\u003cfigure id=\"attachment_124342\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\">\u003cimg class=\"size-full wp-image-124342\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\" alt=\"Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing).\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing). \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Buy Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Buying extra-virgin olive oil in American supermarkets can be a tricky business\u003c/strong>. The standards of the \u003ca href=\"http://www.internationaloliveoil.org/\" target=\"_blank\" rel=\"noopener\">International Olive Council\u003c/a> (IOC), the industry’s worldwide governing body, are not enforced in the U.S., and a widely reported 2010 study from the \u003ca href=\"http://olivecenter.ucdavis.edu/\" target=\"_blank\" rel=\"noopener\">Olive Center at the University of California, Davis\u003c/a>, revealed that 69 percent of tested supermarket olive oils sold as “extra-virgin” were actually lesser grades being passed off at premium prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, the U.S. olive oil industry has taken steps to be more stringent. The state of California, where olive oil production has grown tenfold over the past decade, passed the California Department of Food and Agriculture olive oil standard in 2014. The most stringent standard in the country, it is mandatory for medium-and large-scale \u003ca href=\"https://www.americastestkitchen.com/taste_tests/475-california-extra-virgin-olive-oils\" target=\"_blank\" rel=\"noopener\">California olive oil\u003c/a> production. In 2010, the U.S. Department of Agriculture (USDA) adopted chemical and sensory standards for olive oil grades similar to those established by the IOC. The USDA standard, however, is voluntary and rarely enforced, so choosing the right extra-virgin olive oil is a challenge, to say the least.\u003c/p>\n\u003ch2>Finding the Best Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>To find the best “everyday” olive oil, we tasted 10 supermarket extra-virgin olive oils plain, with bread, over tomatoes and mozzarella, and in vinaigrette served on salad greens\u003c/strong>. We also sent each of the oils to an independent laboratory for chemical evaluation and to 10 trained olive oil tasters to get a second opinion on their flavor quality.\u003c/p>\n\u003cp>Our tasters were underwhelmed by the supermarket choices, but in the end, one oil stood out above the rest: California Olive Ranch Everyday Extra Virgin Olive Oil. We discovered that this largely boils down to the company’s control over every stage of the production process. The company uses a relatively new growing and harvesting process called super-high-density planting, in which the trees are planted together much more tightly than they would be in traditional groves.\u003c/p>\n\u003cp>As a result, the olives can be harvested by machines more efficiently than they would be if they were picked by hand. (Speed is of the essence, since olives begin to change flavor from the moment they are separated from the tree and must be pressed as quickly as possible to ensure that they retain the desired flavor profile.) Then, by bottling very close to the source, the company cuts out the risk that the oil will oxidize and spoil during transport to another facility.\u003c/p>\n\u003cp>And unlike some producers that sell their oil in clear glass or even plastic bottles, which expose the oil to more damaging light, our winning manufacturer uses dark-green glass bottles that help shield the oil. The upshot of all these factors: fresher and cheaper olive oil. While it costs more than mediocre oils from industrial bottlers, it’s far less expensive than our high-end extra-virgin favorite, Gaea Fresh.\u003c/p>\n\u003cp>\u003cstrong>When it comes to high-end olive oils, more expensive ones aren’t always better\u003c/strong>. Our winning high-end oil, Gaea Fresh, hails from Greece and, at half the price of some of the other oils in our tasting lineup, won’t break the bank. It won points with tasters for its bold yet nicely balanced flavor. We recommend using this oil in raw applications only.\u003c/p>\n\u003cfigure id=\"attachment_124341\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\">\u003cimg class=\"size-full wp-image-124341\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\" alt=\"Several varieties of marinated olives.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several varieties of marinated olives. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Types of Olives Used to Make Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>There are over a thousand varieties of olives with a few dozen cultivated varieties that are commercially dominant\u003c/strong>. Some of the most commonly found varieties in the U.S. market are Arbequina and Picual from Spain, Koroneiki from Greece, and Coratina from Italy. Arbequina is noted for its ripe fruitiness, low bitterness, and pungency. Picual is very fruity with medium bitterness and pungency. Koroneiki is strongly fruity and herbaceous, with mild bitterness and pungency. Coratina is strongly green, herbaceous, bitter, and pungent.\u003c/p>\n\u003ch2>Keeping Olive Oil Fresh\u003c/h2>\n\u003cp>These three things can help you assess the quality of an extra-virgin olive oil before you buy it.\u003c/p>\n\u003cp>\u003cstrong>Harvest Date\u003c/strong>: A “best by” date might be 24 to 32 months after the oil was bottled, which in turn can be one to two years after it was pressed—so by the time that “best by” date rolls around, the oil could be about four years old. \u003cstrong>A harvest date is a more precise indication of freshness\u003c/strong>, since olive oil begins to degrade about 18 months after harvest. Look for the most recent date (certainly within the last 12 months), and note that in Europe and the United States, olives are harvested in the fall and winter, so most bottles list the previous year.\u003c/p>\n\u003cp>\u003cstrong>Dark Glass\u003c/strong>: Avoid clear glass; dark glass shields the oil from damaging light. Avoid clear plastic, too; it’s not a good barrier to light or air.\u003c/p>\n\u003cp>\u003cstrong>Oil Origin\u003c/strong>: Bottlers often print where their oil has been sourced from on the label; look for oil that has been sourced from a single country.\u003c/p>\n\u003ch2>Storing Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Never keep olive oil on your kitchen counter, since strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors\u003c/strong>. Keeping your olive oil next to the stove is also a bad idea as heat accelerates spoilage. We recommend storing oil in a dark pantry or cupboard; do not store olive oil in the fridge, as it can become cloudy, thick, and viscous and can take a few hours to return to normal. You can keep unopened oil for about a year; but once opened, it lasts only about three months—so don’t buy in bulk. And if possible, check the harvest date to ensure the freshest bottle possible.\u003c/p>\n\u003cp>To check for freshness, pour a little oil in a small glass and sniff it. If it reminds you of crayons or stale walnuts, toss it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/499-everything-you-need-to-know-about-olive-oil\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Olive oil, which is simply juice pressed from olives, has been an important part of Mediterranean cooking for thousands of years\u003c/strong>. The highest grade, called extra-virgin, is lively, bright, and full- bodied, with flavors ranging from peppery to buttery depending on the varieties of olives used and how ripe they were when harvested. In the Mediterranean, Spain is the leading producer of olive oil, followed by Italy and Greece. In the United States, California is the top producer (and in fact is the source of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1637-supermarket-extra-virgin-olive-oil\" target=\"_blank\" rel=\"noopener\">our winning supermarket extra-virgin olive oil\u003c/a>).\u003c/p>\n\u003ch2>Olive Oil is Healthy\u003c/h2>\n\u003cp>We use extra-virgin olive oil (EVOO) as our main cooking oil as well as in raw applications. \u003cstrong>Olive oil supports one of the main pillars of the Mediterranean Diet Pyramid: to eat more healthy fats and fewer saturated fats\u003c/strong>. It is high in monounsaturated fatty acids, which are healthy fats, and also contains important minor components including antioxidants and other beneficial phytochemicals, plant-derived compounds thought to protect against disease. Studies have also shown that people who regularly include olive oil in their diets have lower rates of heart disease, lower blood pressure, and reduced rates of diabetes and some cancers.\u003c/p>\n\u003ch2>The Fresher the Olive Oil, the Better\u003c/h2>\n\u003cp>\u003cstrong>Olive oil tastes great when it’s fresh\u003c/strong>. But olives are highly perishable, and their complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive.\u003c/p>\n\u003cfigure id=\"attachment_124343\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\">\u003cimg class=\"size-full wp-image-124343\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\" alt=\"Olive oil isn't just for drizzling over greens—you can also bake cakes with it!\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil isn't just for drizzling over greens—you can also bake cakes with it! \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>It’s OK to Cook with Extra-Virgin Olive Oil\u003c/h2>\n\u003cp>Although conventional wisdom says that you shouldn’t cook with olive oil since its smoke point is low, we have found that this is not the case. \u003cstrong>With a smoke point of 410 degrees, extra-virgin olive oil is fine for most cooking applications, even frying\u003c/strong>. However, we don’t usually use olive oil for frying because it is not economical to use in large quantities.\u003c/p>\n\u003ch2>Olive Oil is Versatile\u003c/h2>\n\u003cp>\u003cstrong>Extra-virgin olive oil is of course a starring player in salad dressings, but we also use it as a condiment on vegetables, pastas, bean dishes, and grilled fish, and as a source of richness and body in soups and sauces\u003c/strong>. Since olive oil is a pricey purchase, we use what we term “supermarket” extra-virgin olive oil for everyday cooked applications and save the most flavorful “high-end” EVOO for drizzling.\u003c/p>\n\u003cfigure id=\"attachment_124342\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\">\u003cimg class=\"size-full wp-image-124342\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\" alt=\"Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing).\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing). \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Buy Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Buying extra-virgin olive oil in American supermarkets can be a tricky business\u003c/strong>. The standards of the \u003ca href=\"http://www.internationaloliveoil.org/\" target=\"_blank\" rel=\"noopener\">International Olive Council\u003c/a> (IOC), the industry’s worldwide governing body, are not enforced in the U.S., and a widely reported 2010 study from the \u003ca href=\"http://olivecenter.ucdavis.edu/\" target=\"_blank\" rel=\"noopener\">Olive Center at the University of California, Davis\u003c/a>, revealed that 69 percent of tested supermarket olive oils sold as “extra-virgin” were actually lesser grades being passed off at premium prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, the U.S. olive oil industry has taken steps to be more stringent. The state of California, where olive oil production has grown tenfold over the past decade, passed the California Department of Food and Agriculture olive oil standard in 2014. The most stringent standard in the country, it is mandatory for medium-and large-scale \u003ca href=\"https://www.americastestkitchen.com/taste_tests/475-california-extra-virgin-olive-oils\" target=\"_blank\" rel=\"noopener\">California olive oil\u003c/a> production. In 2010, the U.S. Department of Agriculture (USDA) adopted chemical and sensory standards for olive oil grades similar to those established by the IOC. The USDA standard, however, is voluntary and rarely enforced, so choosing the right extra-virgin olive oil is a challenge, to say the least.\u003c/p>\n\u003ch2>Finding the Best Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>To find the best “everyday” olive oil, we tasted 10 supermarket extra-virgin olive oils plain, with bread, over tomatoes and mozzarella, and in vinaigrette served on salad greens\u003c/strong>. We also sent each of the oils to an independent laboratory for chemical evaluation and to 10 trained olive oil tasters to get a second opinion on their flavor quality.\u003c/p>\n\u003cp>Our tasters were underwhelmed by the supermarket choices, but in the end, one oil stood out above the rest: California Olive Ranch Everyday Extra Virgin Olive Oil. We discovered that this largely boils down to the company’s control over every stage of the production process. The company uses a relatively new growing and harvesting process called super-high-density planting, in which the trees are planted together much more tightly than they would be in traditional groves.\u003c/p>\n\u003cp>As a result, the olives can be harvested by machines more efficiently than they would be if they were picked by hand. (Speed is of the essence, since olives begin to change flavor from the moment they are separated from the tree and must be pressed as quickly as possible to ensure that they retain the desired flavor profile.) Then, by bottling very close to the source, the company cuts out the risk that the oil will oxidize and spoil during transport to another facility.\u003c/p>\n\u003cp>And unlike some producers that sell their oil in clear glass or even plastic bottles, which expose the oil to more damaging light, our winning manufacturer uses dark-green glass bottles that help shield the oil. The upshot of all these factors: fresher and cheaper olive oil. While it costs more than mediocre oils from industrial bottlers, it’s far less expensive than our high-end extra-virgin favorite, Gaea Fresh.\u003c/p>\n\u003cp>\u003cstrong>When it comes to high-end olive oils, more expensive ones aren’t always better\u003c/strong>. Our winning high-end oil, Gaea Fresh, hails from Greece and, at half the price of some of the other oils in our tasting lineup, won’t break the bank. It won points with tasters for its bold yet nicely balanced flavor. We recommend using this oil in raw applications only.\u003c/p>\n\u003cfigure id=\"attachment_124341\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\">\u003cimg class=\"size-full wp-image-124341\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\" alt=\"Several varieties of marinated olives.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several varieties of marinated olives. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Types of Olives Used to Make Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>There are over a thousand varieties of olives with a few dozen cultivated varieties that are commercially dominant\u003c/strong>. Some of the most commonly found varieties in the U.S. market are Arbequina and Picual from Spain, Koroneiki from Greece, and Coratina from Italy. Arbequina is noted for its ripe fruitiness, low bitterness, and pungency. Picual is very fruity with medium bitterness and pungency. Koroneiki is strongly fruity and herbaceous, with mild bitterness and pungency. Coratina is strongly green, herbaceous, bitter, and pungent.\u003c/p>\n\u003ch2>Keeping Olive Oil Fresh\u003c/h2>\n\u003cp>These three things can help you assess the quality of an extra-virgin olive oil before you buy it.\u003c/p>\n\u003cp>\u003cstrong>Harvest Date\u003c/strong>: A “best by” date might be 24 to 32 months after the oil was bottled, which in turn can be one to two years after it was pressed—so by the time that “best by” date rolls around, the oil could be about four years old. \u003cstrong>A harvest date is a more precise indication of freshness\u003c/strong>, since olive oil begins to degrade about 18 months after harvest. Look for the most recent date (certainly within the last 12 months), and note that in Europe and the United States, olives are harvested in the fall and winter, so most bottles list the previous year.\u003c/p>\n\u003cp>\u003cstrong>Dark Glass\u003c/strong>: Avoid clear glass; dark glass shields the oil from damaging light. Avoid clear plastic, too; it’s not a good barrier to light or air.\u003c/p>\n\u003cp>\u003cstrong>Oil Origin\u003c/strong>: Bottlers often print where their oil has been sourced from on the label; look for oil that has been sourced from a single country.\u003c/p>\n\u003ch2>Storing Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Never keep olive oil on your kitchen counter, since strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors\u003c/strong>. Keeping your olive oil next to the stove is also a bad idea as heat accelerates spoilage. We recommend storing oil in a dark pantry or cupboard; do not store olive oil in the fridge, as it can become cloudy, thick, and viscous and can take a few hours to return to normal. You can keep unopened oil for about a year; but once opened, it lasts only about three months—so don’t buy in bulk. And if possible, check the harvest date to ensure the freshest bottle possible.\u003c/p>\n\u003cp>To check for freshness, pour a little oil in a small glass and sniff it. If it reminds you of crayons or stale walnuts, toss it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/499-everything-you-need-to-know-about-olive-oil\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Your Ceramic Cookware Give You Lead Poisoning?",
"title": "Can Your Ceramic Cookware Give You Lead Poisoning?",
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"content": "\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>It's not exactly a secret that many plastic products have an additive called \"bisphenol A,\" or \"BPA,\" for short. NPR has covered the chemical substance many times, including \u003ca href=\"http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals\">here\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">here\u003c/a>, and \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/16/385747786/beyond-bpa-court-battle-reveals-a-shift-in-debate-over-plastic-safety\">here\u003c/a>.\u003c/p>\n\u003cp>Among other things, BPA helps make clear, hard plastic — the kind we associate with food storage containers and water bottles — and also lines the inside of many metal cans to prevent an aluminum taste from leaching into food or drink. The catch: Some studies suggest BPA could also disrupt our reproductive systems by \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873014/pdf/rstb20080268.pdf\">changing sperm quality\u003c/a> and increasing the risk of reproductive cancers like \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24424067\">prostate\u003c/a> and \u003ca href=\"http://www.mcsresearch.net/Reports/stateoftheevidence2008.pdf\">breast cancer\u003c/a>.\u003c/p>\n\u003cp>Despite the coverage of BPA, when a reader wrote to the column and asked whether frozen dinner trays, rotisserie chicken containers, and other common items contained BPA, I was stumped. The reason? Manufacturers are not required to disclose whether their products contain BPA.\u003c/p>\n\u003cp>With limited information about what exactly goes into specific products, how should we view the materials in our kitchen? I reached out to academic scientists and the U.S. Food and Drug Administration for answers.\u003c/p>\n\u003cp>The root of scientists' concern about BPA in containers is that the chemical can leach out of packaging and into food. This happens when plastic deteriorates and releases its chemical contents, according to \u003ca href=\"https://people.healthsciences.ucla.edu/institution/personnel?personnel_id=45647\">Nancy Wayne\u003c/a>, a reproductive neuroendocrinologist at UCLA. Acidic foods, like tomato sauce, can break down plastic. Plastic also breaks down when heated; manufacturers may heat metal cans lined with BPA to sterilize them, and consumers frequently put plastic containers of food in the microwave. Once released, BPA can contaminate food and enter the human body, where it interferes with hormonal processes. This hormonal interference has been linked to cancer, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2800195/\">heart disease\u003c/a>, and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25311796\">obesity\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that the vast majority of Americans [95 percent according to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1278476/\">study\u003c/a>] have detectable levels of BPA in their blood and urine,\" Wayne says. \"We're constantly exposed to it.\"\u003c/p>\n\u003cp>Nonetheless, the FDA's \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm\">official current position\u003c/a> is that the amount of BPA consumers encounter in packaging is safe.\u003c/p>\n\u003cp>\"We've done a \u003ca href=\"https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/UCM424071.pdf\">systematic evaluation\u003c/a> of all the information we have,\" says Jason Aungst, a supervisory toxicologist at the FDA. \"At high doses of BPA, it's very clear there are [hormone]-related effects. But when you get to the low dose, there's no consistency. You see so many contradictions between different studies.\"\u003c/p>\n\u003cp>Aungst says the average consumer would have to be exposed to 100,000 times more BPA than is typical to suffer health effects, and that most agencies around the world agree with the FDA that BPA in packaging is safe.\u003c/p>\n\u003cp>But many scientists remain skeptical that BPA is harmless, and several \u003ca href=\"http://consumersunion.org/research/progress-in-protecting-our-children/\">states have partially banned BPA\u003c/a>. Plus, there's one more wrinkle: Products marketed as \"BPA-free\" might not actually be safer than products with BPA, according to \u003ca href=\"https://sites.cns.utexas.edu/bittnerlab/home\">George Bittner\u003c/a>, a professor of neurobiology and pharmacology at University of Texas, Austin. (Bittner also is the founder of PlastiPure, a company that evaluates materials for chemical effects on estrogen.) That's because \"BPA-free\" products may contain functionally identical compounds that go by different names, like BPS, Bittner explains.\u003c/p>\n\u003cp>Fortunately, consumers who are not fully comforted by the FDA's guidance have options. \"You do have some control,\" Wayne says. \"Just be very thoughtful.\"\u003c/p>\n\u003cp>Wayne switched all of her food storage containers from plastic to glass. When she noticed her parents had a collection of old, warped plastic food containers, she bought them glass too. Although Wayne admits buying glass may be pricier than plastic on the front end, she says glass lasts longer. As an alternative to plastic water bottles, Wayne recommends stainless steel. And to get more non-plastic options when shopping, she suggests talking to grocery store management.\u003c/p>\n\u003cp>For those who store or purchase food in plastic containers, Wayne has some cardinal rules: \"Never ever heat plastic in the microwave. And don't put it in the dishwasher. Wash it by hand with gentle detergent.\" And if the plastic begins to visibly degrade, it's time to get rid of it.\u003c/p>\n\u003cp>Finally, both Wayne and Bittner say more federal funding should be directed to developing new materials that don't have chemicals that could tamper with our hormonal wiring.\u003c/p>\n\u003cp>Until then, we'll have to live with the plastics we have, according to Wayne: \"It's the devil that we made a deal with.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's not exactly a secret that many plastic products have an additive called \"bisphenol A,\" or \"BPA,\" for short. NPR has covered the chemical substance many times, including \u003ca href=\"http://www.npr.org/2011/03/02/134196209/study-most-plastics-leach-hormone-like-chemicals\">here\u003c/a>, \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">here\u003c/a>, and \u003ca href=\"http://www.npr.org/sections/health-shots/2015/02/16/385747786/beyond-bpa-court-battle-reveals-a-shift-in-debate-over-plastic-safety\">here\u003c/a>.\u003c/p>\n\u003cp>Among other things, BPA helps make clear, hard plastic — the kind we associate with food storage containers and water bottles — and also lines the inside of many metal cans to prevent an aluminum taste from leaching into food or drink. The catch: Some studies suggest BPA could also disrupt our reproductive systems by \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2873014/pdf/rstb20080268.pdf\">changing sperm quality\u003c/a> and increasing the risk of reproductive cancers like \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/24424067\">prostate\u003c/a> and \u003ca href=\"http://www.mcsresearch.net/Reports/stateoftheevidence2008.pdf\">breast cancer\u003c/a>.\u003c/p>\n\u003cp>Despite the coverage of BPA, when a reader wrote to the column and asked whether frozen dinner trays, rotisserie chicken containers, and other common items contained BPA, I was stumped. The reason? Manufacturers are not required to disclose whether their products contain BPA.\u003c/p>\n\u003cp>With limited information about what exactly goes into specific products, how should we view the materials in our kitchen? I reached out to academic scientists and the U.S. Food and Drug Administration for answers.\u003c/p>\n\u003cp>The root of scientists' concern about BPA in containers is that the chemical can leach out of packaging and into food. This happens when plastic deteriorates and releases its chemical contents, according to \u003ca href=\"https://people.healthsciences.ucla.edu/institution/personnel?personnel_id=45647\">Nancy Wayne\u003c/a>, a reproductive neuroendocrinologist at UCLA. Acidic foods, like tomato sauce, can break down plastic. Plastic also breaks down when heated; manufacturers may heat metal cans lined with BPA to sterilize them, and consumers frequently put plastic containers of food in the microwave. Once released, BPA can contaminate food and enter the human body, where it interferes with hormonal processes. This hormonal interference has been linked to cancer, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2800195/\">heart disease\u003c/a>, and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25311796\">obesity\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that the vast majority of Americans [95 percent according to one \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1278476/\">study\u003c/a>] have detectable levels of BPA in their blood and urine,\" Wayne says. \"We're constantly exposed to it.\"\u003c/p>\n\u003cp>Nonetheless, the FDA's \u003ca href=\"https://www.fda.gov/newsevents/publichealthfocus/ucm064437.htm\">official current position\u003c/a> is that the amount of BPA consumers encounter in packaging is safe.\u003c/p>\n\u003cp>\"We've done a \u003ca href=\"https://www.fda.gov/downloads/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/UCM424071.pdf\">systematic evaluation\u003c/a> of all the information we have,\" says Jason Aungst, a supervisory toxicologist at the FDA. \"At high doses of BPA, it's very clear there are [hormone]-related effects. But when you get to the low dose, there's no consistency. You see so many contradictions between different studies.\"\u003c/p>\n\u003cp>Aungst says the average consumer would have to be exposed to 100,000 times more BPA than is typical to suffer health effects, and that most agencies around the world agree with the FDA that BPA in packaging is safe.\u003c/p>\n\u003cp>But many scientists remain skeptical that BPA is harmless, and several \u003ca href=\"http://consumersunion.org/research/progress-in-protecting-our-children/\">states have partially banned BPA\u003c/a>. Plus, there's one more wrinkle: Products marketed as \"BPA-free\" might not actually be safer than products with BPA, according to \u003ca href=\"https://sites.cns.utexas.edu/bittnerlab/home\">George Bittner\u003c/a>, a professor of neurobiology and pharmacology at University of Texas, Austin. (Bittner also is the founder of PlastiPure, a company that evaluates materials for chemical effects on estrogen.) That's because \"BPA-free\" products may contain functionally identical compounds that go by different names, like BPS, Bittner explains.\u003c/p>\n\u003cp>Fortunately, consumers who are not fully comforted by the FDA's guidance have options. \"You do have some control,\" Wayne says. \"Just be very thoughtful.\"\u003c/p>\n\u003cp>Wayne switched all of her food storage containers from plastic to glass. When she noticed her parents had a collection of old, warped plastic food containers, she bought them glass too. Although Wayne admits buying glass may be pricier than plastic on the front end, she says glass lasts longer. As an alternative to plastic water bottles, Wayne recommends stainless steel. And to get more non-plastic options when shopping, she suggests talking to grocery store management.\u003c/p>\n\u003cp>For those who store or purchase food in plastic containers, Wayne has some cardinal rules: \"Never ever heat plastic in the microwave. And don't put it in the dishwasher. Wash it by hand with gentle detergent.\" And if the plastic begins to visibly degrade, it's time to get rid of it.\u003c/p>\n\u003cp>Finally, both Wayne and Bittner say more federal funding should be directed to developing new materials that don't have chemicals that could tamper with our hormonal wiring.\u003c/p>\n\u003cp>Until then, we'll have to live with the plastics we have, according to Wayne: \"It's the devil that we made a deal with.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chances are you or somebody you know has recently become the owner of an Instant Pot, the multifunction electric pressure cooker that can produce fork-tender pot roasts in less than an hour, as well as brown meat, cook beans without soaking, and even do the job of a rice cooker or crockpot. The Instant Pot isn't advertised on TV or in the newspapers, and yet it's become a viral marketing success story, with owners often describing themselves as \"addicts\" or \"cult members.\" That's the kind of word-of-mouth publicity Instant Pot founders dreamed of when they first began designing the countertop appliances.\u003c/p>\n\u003cp>The Instant Pot electric pressure cooker has been around since 2010, but really became the buzz during the last six months of 2016. While the company's electric pressure cookers are sold at Wal-Mart, Target and Kohl's, the bulk of its sales come from Amazon, driven by social media. Deep discounts on Amazon Prime Day and again on Black Friday, along with the viral online sharing of these sales, turned Instant Pot into a household name. With \u003ca href=\"http://phx.corporate-ir.net/phoenix.zhtml?c=176060&p=irol-newsArticle&ID=2185161\">215,000 units sold on Prime Day\u003c/a> alone, the Instant Pot Duo is \u003ca href=\"https://www.amazon.com/Instant-Pot-IP-DUO80-Programmable-Electric/dp/B00FLYWNYQ?th=1\">Amazon's top-selling item in the U.S. market\u003c/a>. Not bad for a company that does no TV or print advertising and only recently began the process of hiring a marketing agency.\u003c/p>\n\u003cp>The 25-employee Ottawa, Canada-based Instant Pot Company was founded by a group of engineers, not chefs, in 2008. The team focused on designing the appliance's microprocessor and thermal and pressure sensors, which improve safety over earlier stovetop and electric pressure cookers, hoping that the product would speak for itself.\u003c/p>\n\u003cp>\"Cooking is very much a social behavior. If people make good food, they will be raving about it, including the tools used,\" says CEO Robert Wang. In order to attract cooks from different cultures, the Instant Pot has preset buttons for making foods such as porridge, beans and yogurt.\u003c/p>\n\u003cp>Instant Pot is savvy enough to know that social media is now part of word-of-mouth advertising. While the company does not sponsor paid content or promotions, it has provided free Instant Pots to 200 bloggers and cookbook authors who represent many styles of cooking, including Chinese, Italian, sous-vide and vegan. The company's \u003ca href=\"http://instantpot.com/store/home.php\">website\u003c/a> and the booklets that come with the appliance prominently feature blogger recipes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Harvard Business School professor Sunil Gupta calls this \"sleeper\" marketing, which gets a product in front of a small, influential group of people, instead of targeting the masses. This type of marketing is a method that may work for companies that don't have a big budget to do an advertising blitz when a product first rolls out.\u003c/p>\n\u003cp>\"The company has to have a little bit of patience,\" Gupta says. \"Sometimes it catches on really quickly but sometimes it doesn't. There are a lot of failures that happen with this kind of mechanism. If you are a small player, it's a good strategy to try.\"\u003c/p>\n\u003cp>He notes a similar strategy used by the Blendtec company, which posted a \u003ca href=\"https://www.youtube.com/watch?v=lBUJcD6Ws6s\">YouTube video\u003c/a> showing the company's CEO using the blender to grind up an iPhone. \"As you can imagine, the video got shared,\" says Gupta. \"But, it was consistent with the key value proposition of the product,\" meaning that the hype reinforced what the appliance says it will do.\u003c/p>\n\u003cp>Michelle Tam, author of the \u003ca href=\"http://nomnompaleo.com\">Nom Nom Paleo blog\u003c/a> and cookbook, bought an Instant Pot in 2013 when seeking a faster way to make the bone broths and braised meats that are integral to her diet. \"I put a lot of Instant Pot recipes on my blog just because I use it myself,\" she explains.\u003c/p>\n\u003cp>Laura Pazzaglia, author of the cookbook and website \u003ca href=\"http://www.hippressurecooking.com/\">Hip Pressure Cooking\u003c/a>, has worked as a paid consultant to Instant Pot, producing \u003ca href=\"https://www.youtube.com/watch?v=bVA2EqPf0s0\">demo videos\u003c/a>, but she also works with other pressure cooker manufacturers. While kitchen appliance giants such as Cuisinart, Breville and Fagor also produce electric pressure cookers, Pazzaglia praises the Instant Pot's convenient features, particularly the stainless steel inner pot. Of course, a catchy name doesn't hurt either. \"Like Kleenex came to represent tissues and Xerox photocopiers, Instant Pot is coming to represent electric pressure multi-cookers,\" says Pazzaglia. \"It's both corny and fun and doesn't come with any of the hang-ups and historical fear that the words 'pressure cooker' bring about.\"\u003c/p>\n\u003cp>I'll admit: I bought one of those Instant Pots on Amazon Prime Day last July. For me, the tipping point was seeing my friend, Lizz Porter, of the blog \u003ca href=\"http://morethanthursdays.com\">More Than Thursdays\u003c/a>, \u003ca href=\"https://www.facebook.com/lizz.porter/posts/10154326288299573%20\">posting about the $69 sale\u003c/a>, a 30 percent markdown from its regular $99 price. Like many bloggers, Porter posts Amazon affiliate links on her website, as well as on her Facebook and Twitter feeds. She says approximately 50 Instant Pots were purchased through her links in the second half of 2016. I asked her if the income from those sales was a factor behind her social sharing.\u003c/p>\n\u003cp>\"It's all bonus money,\" says Porter. \"I'd still share the Instant Pot even if I didn't get commission, because it's made that much of a difference for us. With the Instant Pot, I can still get dinner on the table even if I only have frozen meat at 6 p.m., and I don't have to cook everything in the microwave!\"\u003c/p>\n\u003cp>The viral popularity of the Instant Pot even has seasoned digital marketing pros scratching their heads. Jim Lin, senior vice president and creative director of Ketchum Digital oversees social media engagement and influencer programs for the agency's key clients, and he is surprised by how many parent bloggers are talking about the Instant Pot on social media — even when they are not being paid to promote it.\u003c/p>\n\u003cp>\"What I think is the magic of this phenomenon was the fact that the Instant Pot owners have become almost like a club that every parent wants to be a part of,\" says Lin. A search of Facebook turns up many Instant Pot community groups, including \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">one run by the company\u003c/a> with more than 300,000 members. Others groups specialize in Whole 30, Weight Watchers, vegan, Kosher or Vietnamese cooking. New pressure cooker owners post questions, while veterans show off their creations, including the ever-popular \u003ca href=\"http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth\">bone broth\u003c/a> and \u003ca href=\"http://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/\">cheesecake\u003c/a> recipes.\u003c/p>\n\u003cp>\"Instant Pot caught a good wave,\" says Lin. \"It could have easily gone the other way with one mishap that people talked about. That could have destroyed the brand reputation.\"\u003c/p>\n\u003cp>But Gupta believes consumers are sophisticated enough that a few bad reviews won't hurt, as long as they are offset by positive ones. \"There's a large number effect,\" he says. \"On the average it will be reasonably close to the truth.\" With a new model due to be released in sometime in 2017, the Instant Pot craze shows no signs of cooling off.\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area-based journalist with an interest in race and how it affects everything, including food, entertainment and parenting. Her work has been published by PBS, PRI, Library Journal, Salon and xoJane. Follow her on Twitter: @GraceHwangLynch \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are you or somebody you know has recently become the owner of an Instant Pot, the multifunction electric pressure cooker that can produce fork-tender pot roasts in less than an hour, as well as brown meat, cook beans without soaking, and even do the job of a rice cooker or crockpot. The Instant Pot isn't advertised on TV or in the newspapers, and yet it's become a viral marketing success story, with owners often describing themselves as \"addicts\" or \"cult members.\" That's the kind of word-of-mouth publicity Instant Pot founders dreamed of when they first began designing the countertop appliances.\u003c/p>\n\u003cp>The Instant Pot electric pressure cooker has been around since 2010, but really became the buzz during the last six months of 2016. While the company's electric pressure cookers are sold at Wal-Mart, Target and Kohl's, the bulk of its sales come from Amazon, driven by social media. Deep discounts on Amazon Prime Day and again on Black Friday, along with the viral online sharing of these sales, turned Instant Pot into a household name. With \u003ca href=\"http://phx.corporate-ir.net/phoenix.zhtml?c=176060&p=irol-newsArticle&ID=2185161\">215,000 units sold on Prime Day\u003c/a> alone, the Instant Pot Duo is \u003ca href=\"https://www.amazon.com/Instant-Pot-IP-DUO80-Programmable-Electric/dp/B00FLYWNYQ?th=1\">Amazon's top-selling item in the U.S. market\u003c/a>. Not bad for a company that does no TV or print advertising and only recently began the process of hiring a marketing agency.\u003c/p>\n\u003cp>The 25-employee Ottawa, Canada-based Instant Pot Company was founded by a group of engineers, not chefs, in 2008. The team focused on designing the appliance's microprocessor and thermal and pressure sensors, which improve safety over earlier stovetop and electric pressure cookers, hoping that the product would speak for itself.\u003c/p>\n\u003cp>\"Cooking is very much a social behavior. If people make good food, they will be raving about it, including the tools used,\" says CEO Robert Wang. In order to attract cooks from different cultures, the Instant Pot has preset buttons for making foods such as porridge, beans and yogurt.\u003c/p>\n\u003cp>Instant Pot is savvy enough to know that social media is now part of word-of-mouth advertising. While the company does not sponsor paid content or promotions, it has provided free Instant Pots to 200 bloggers and cookbook authors who represent many styles of cooking, including Chinese, Italian, sous-vide and vegan. The company's \u003ca href=\"http://instantpot.com/store/home.php\">website\u003c/a> and the booklets that come with the appliance prominently feature blogger recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Harvard Business School professor Sunil Gupta calls this \"sleeper\" marketing, which gets a product in front of a small, influential group of people, instead of targeting the masses. This type of marketing is a method that may work for companies that don't have a big budget to do an advertising blitz when a product first rolls out.\u003c/p>\n\u003cp>\"The company has to have a little bit of patience,\" Gupta says. \"Sometimes it catches on really quickly but sometimes it doesn't. There are a lot of failures that happen with this kind of mechanism. If you are a small player, it's a good strategy to try.\"\u003c/p>\n\u003cp>He notes a similar strategy used by the Blendtec company, which posted a \u003ca href=\"https://www.youtube.com/watch?v=lBUJcD6Ws6s\">YouTube video\u003c/a> showing the company's CEO using the blender to grind up an iPhone. \"As you can imagine, the video got shared,\" says Gupta. \"But, it was consistent with the key value proposition of the product,\" meaning that the hype reinforced what the appliance says it will do.\u003c/p>\n\u003cp>Michelle Tam, author of the \u003ca href=\"http://nomnompaleo.com\">Nom Nom Paleo blog\u003c/a> and cookbook, bought an Instant Pot in 2013 when seeking a faster way to make the bone broths and braised meats that are integral to her diet. \"I put a lot of Instant Pot recipes on my blog just because I use it myself,\" she explains.\u003c/p>\n\u003cp>Laura Pazzaglia, author of the cookbook and website \u003ca href=\"http://www.hippressurecooking.com/\">Hip Pressure Cooking\u003c/a>, has worked as a paid consultant to Instant Pot, producing \u003ca href=\"https://www.youtube.com/watch?v=bVA2EqPf0s0\">demo videos\u003c/a>, but she also works with other pressure cooker manufacturers. While kitchen appliance giants such as Cuisinart, Breville and Fagor also produce electric pressure cookers, Pazzaglia praises the Instant Pot's convenient features, particularly the stainless steel inner pot. Of course, a catchy name doesn't hurt either. \"Like Kleenex came to represent tissues and Xerox photocopiers, Instant Pot is coming to represent electric pressure multi-cookers,\" says Pazzaglia. \"It's both corny and fun and doesn't come with any of the hang-ups and historical fear that the words 'pressure cooker' bring about.\"\u003c/p>\n\u003cp>I'll admit: I bought one of those Instant Pots on Amazon Prime Day last July. For me, the tipping point was seeing my friend, Lizz Porter, of the blog \u003ca href=\"http://morethanthursdays.com\">More Than Thursdays\u003c/a>, \u003ca href=\"https://www.facebook.com/lizz.porter/posts/10154326288299573%20\">posting about the $69 sale\u003c/a>, a 30 percent markdown from its regular $99 price. Like many bloggers, Porter posts Amazon affiliate links on her website, as well as on her Facebook and Twitter feeds. She says approximately 50 Instant Pots were purchased through her links in the second half of 2016. I asked her if the income from those sales was a factor behind her social sharing.\u003c/p>\n\u003cp>\"It's all bonus money,\" says Porter. \"I'd still share the Instant Pot even if I didn't get commission, because it's made that much of a difference for us. With the Instant Pot, I can still get dinner on the table even if I only have frozen meat at 6 p.m., and I don't have to cook everything in the microwave!\"\u003c/p>\n\u003cp>The viral popularity of the Instant Pot even has seasoned digital marketing pros scratching their heads. Jim Lin, senior vice president and creative director of Ketchum Digital oversees social media engagement and influencer programs for the agency's key clients, and he is surprised by how many parent bloggers are talking about the Instant Pot on social media — even when they are not being paid to promote it.\u003c/p>\n\u003cp>\"What I think is the magic of this phenomenon was the fact that the Instant Pot owners have become almost like a club that every parent wants to be a part of,\" says Lin. A search of Facebook turns up many Instant Pot community groups, including \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">one run by the company\u003c/a> with more than 300,000 members. Others groups specialize in Whole 30, Weight Watchers, vegan, Kosher or Vietnamese cooking. New pressure cooker owners post questions, while veterans show off their creations, including the ever-popular \u003ca href=\"http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth\">bone broth\u003c/a> and \u003ca href=\"http://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/\">cheesecake\u003c/a> recipes.\u003c/p>\n\u003cp>\"Instant Pot caught a good wave,\" says Lin. \"It could have easily gone the other way with one mishap that people talked about. That could have destroyed the brand reputation.\"\u003c/p>\n\u003cp>But Gupta believes consumers are sophisticated enough that a few bad reviews won't hurt, as long as they are offset by positive ones. \"There's a large number effect,\" he says. \"On the average it will be reasonably close to the truth.\" With a new model due to be released in sometime in 2017, the Instant Pot craze shows no signs of cooling off.\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area-based journalist with an interest in race and how it affects everything, including food, entertainment and parenting. Her work has been published by PBS, PRI, Library Journal, Salon and xoJane. Follow her on Twitter: @GraceHwangLynch \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Smart Pan Creator Hopes to Revolutionize Cooking with \"SmartyPans\"",
"title": "Smart Pan Creator Hopes to Revolutionize Cooking with \"SmartyPans\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\" alt=\"The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone with his sister Prachi in New York one day, software engineer Rahul Baxi was being reprimanded by her for his unhealthy eating habits.\u003c/p>\n\u003cp>“I always eat out because I don’t know how to cook,” said Rahul Baxi. “My sister, who is a nutritionist, didn’t like the fact that I was doing it every single day, and told me, ‘You need to start cooking at home.’”\u003c/p>\n\u003cp>Easier said than done. Baxi describes himself as culinarily-challenged. In past attempts, he has either not put the right amount of ingredients, or has ended up with food so overcooked, it’s inedible. Why even make the effort, if the results aren’t worth the time and effort it took?\u003c/p>\n\u003cp>Prachi had a simple idea for her brother: “How about you create a pan that does the simple things for you, such as take the temperature or measure the amount of food, and lets you know whether you have the ingredients right?”\u003c/p>\n\u003cfigure id=\"attachment_88015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\" alt=\"Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Baxi got out his toolbox and began tinkering. Enter \"\u003ca href=\"http://www.smartypans.io/\" target=\"_blank\">SmartyPans\u003c/a>,\" a smart pan that, he hopes, will revolutionize cooking for those like him who could use a bit of extra help in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now based in downtown Oakland, Baxi, 28, is from Adelaide, Australia. He came to the U.S. to attend Carnegie Mellon University, and now works for a company that creates financial software for banks and institutions.\u003c/p>\n\u003cp>With Jonathan David of Biorenew Labs in the Los Angeles area serving as an advisor, and his sister as another advisor, the team, headed by Baxi, hopes to bring this smart pan called “\u003ca href=\"https://www.facebook.com/pages/SmartyPans/762037543859615\" target=\"_blank\">SmartyPans\u003c/a>” to market for a retail price of $189.\u003c/p>\n\u003cfigure id=\"attachment_88016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\" alt=\"Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Working from a prototype he has made from a pan he bought on Amazon, Baxi has determined that SmartyPans will have a temperature and humidity sensor as well as a scale beneath the surface. And then there will be a computer chip that continuously transmits information to the app. Those instruments will capture the basic information from what’s cooking in the pan. As the cook approaches the pan with her phone, the app will sense that it’s nearby, and start transmitting information about what’s happening in the pan in real time to the phone.\u003c/p>\n\u003cp>“Existing recipe instructions are static, and don’t take into account what’s going on inside the pan,” said Baxi. “The app will be constantly monitoring and changing instructions in real time, to tell you exactly what needs to be done.” For example, if you’re filling the pan with liquid, and you’re working from a recipe selected from its database, it will tell you when there’s enough, and tell the user to stop.\u003c/p>\n\u003cfigure id=\"attachment_88017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\" alt=\"This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>When asked why not just take a few cooking lessons, Baxi said that there are many working professionals like him who will never find the time to make that a priority.\u003c/p>\n\u003cp>Recipes are only as good as those who use them, he said, noting, the same thing is true for the various recipe apps out there. “Once you add technology to the pan, it gives you a lot more insight into what’s actually going on. It helps you cook better, as it gives you instructions to do things you don’t usually do.”\u003c/p>\n\u003cp>When further pushed that it might actually be easier to learn how to cook rather than use such sophisticated technology, Baxi had a good answer for that, too.\u003c/p>\n\u003cfigure id=\"attachment_88018\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\" alt=\"The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans. \" width=\"1000\" height=\"625\" class=\"size-full wp-image-88018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans.\u003c/figcaption>\u003c/figure>\n\u003cp>“The beauty of this pan is that there’s no integration required,” he said. Tech luddites will have nothing to configure. “The mobile device near the pan will know there’s a smart pan right there, and connect with that pan, you don’t have to do any configuration whatsoever.”\u003c/p>\n\u003cp>The recipe database will also help give calorie counts and other nutritional information.\u003c/p>\n\u003cp>While Baxi’s prototype is rather primitive, the team is looking to \u003ca href=\"https://www.indiegogo.com/projects/smartypans\" target=\"_blank\">raise funds on indiegogo\u003c/a> to build one that will look and work like the proposed pan.\u003c/p>\n\u003cp>If it fails, the pan will get made regardless, he said. Noting that his L.A.-based advisor has some connections with major retailers, Baxi says they’ll go directly to consumers if the crowdfunding doesn’t work out. “No matter what, we’re still building the pan,” he said.\u003c/p>\n\u003cp>“When I cook, there’s so much guesswork involved,” Baxi concluded. “Cooking, or any mundane task, should not be that difficult given the amount of technology we use on a day-to-day basis. These things should be really easy, but I don’t think that we use technology in a way we should be using it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=GzYBQCLF3QE]\u003c/p>\n\n",
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"excerpt": "\"Recipes are only as good as those using them,\" says Rahul Baxi, an Oakland-based software engineer. With his new invention \"SmartyPans,\" he hopes to harness technology to get more people in the kitchen. ",
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"description": ""Recipes are only as good as those using them," says Rahul Baxi, an Oakland-based software engineer. With his new invention "SmartyPans," he hopes to harness technology to get more people in the kitchen. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88014\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans1-final.jpg\" alt=\"The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88014\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world’s first smart pan, as visualized by its inventor, Rahul Baxi. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>On the phone with his sister Prachi in New York one day, software engineer Rahul Baxi was being reprimanded by her for his unhealthy eating habits.\u003c/p>\n\u003cp>“I always eat out because I don’t know how to cook,” said Rahul Baxi. “My sister, who is a nutritionist, didn’t like the fact that I was doing it every single day, and told me, ‘You need to start cooking at home.’”\u003c/p>\n\u003cp>Easier said than done. Baxi describes himself as culinarily-challenged. In past attempts, he has either not put the right amount of ingredients, or has ended up with food so overcooked, it’s inedible. Why even make the effort, if the results aren’t worth the time and effort it took?\u003c/p>\n\u003cp>Prachi had a simple idea for her brother: “How about you create a pan that does the simple things for you, such as take the temperature or measure the amount of food, and lets you know whether you have the ingredients right?”\u003c/p>\n\u003cfigure id=\"attachment_88015\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans2-final.jpg\" alt=\"Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rahul Baxi holds the first prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Baxi got out his toolbox and began tinkering. Enter \"\u003ca href=\"http://www.smartypans.io/\" target=\"_blank\">SmartyPans\u003c/a>,\" a smart pan that, he hopes, will revolutionize cooking for those like him who could use a bit of extra help in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now based in downtown Oakland, Baxi, 28, is from Adelaide, Australia. He came to the U.S. to attend Carnegie Mellon University, and now works for a company that creates financial software for banks and institutions.\u003c/p>\n\u003cp>With Jonathan David of Biorenew Labs in the Los Angeles area serving as an advisor, and his sister as another advisor, the team, headed by Baxi, hopes to bring this smart pan called “\u003ca href=\"https://www.facebook.com/pages/SmartyPans/762037543859615\" target=\"_blank\">SmartyPans\u003c/a>” to market for a retail price of $189.\u003c/p>\n\u003cfigure id=\"attachment_88016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans3-final.jpg\" alt=\"Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baxi demonstrates the sensor element in his prototype of the SmartyPan. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Working from a prototype he has made from a pan he bought on Amazon, Baxi has determined that SmartyPans will have a temperature and humidity sensor as well as a scale beneath the surface. And then there will be a computer chip that continuously transmits information to the app. Those instruments will capture the basic information from what’s cooking in the pan. As the cook approaches the pan with her phone, the app will sense that it’s nearby, and start transmitting information about what’s happening in the pan in real time to the phone.\u003c/p>\n\u003cp>“Existing recipe instructions are static, and don’t take into account what’s going on inside the pan,” said Baxi. “The app will be constantly monitoring and changing instructions in real time, to tell you exactly what needs to be done.” For example, if you’re filling the pan with liquid, and you’re working from a recipe selected from its database, it will tell you when there’s enough, and tell the user to stop.\u003c/p>\n\u003cfigure id=\"attachment_88017\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans4-final.jpg\" alt=\"This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-88017\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This is how Baxi envisions the finished product. Photo courtesy of SmartyPans.\u003c/figcaption>\u003c/figure>\n\u003cp>When asked why not just take a few cooking lessons, Baxi said that there are many working professionals like him who will never find the time to make that a priority.\u003c/p>\n\u003cp>Recipes are only as good as those who use them, he said, noting, the same thing is true for the various recipe apps out there. “Once you add technology to the pan, it gives you a lot more insight into what’s actually going on. It helps you cook better, as it gives you instructions to do things you don’t usually do.”\u003c/p>\n\u003cp>When further pushed that it might actually be easier to learn how to cook rather than use such sophisticated technology, Baxi had a good answer for that, too.\u003c/p>\n\u003cfigure id=\"attachment_88018\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/smartypans5-final.jpg\" alt=\"The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans. \" width=\"1000\" height=\"625\" class=\"size-full wp-image-88018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The pan will wirelessly transmit information to the user’s app or computer. Photo courtesy of Smartypans.\u003c/figcaption>\u003c/figure>\n\u003cp>“The beauty of this pan is that there’s no integration required,” he said. Tech luddites will have nothing to configure. “The mobile device near the pan will know there’s a smart pan right there, and connect with that pan, you don’t have to do any configuration whatsoever.”\u003c/p>\n\u003cp>The recipe database will also help give calorie counts and other nutritional information.\u003c/p>\n\u003cp>While Baxi’s prototype is rather primitive, the team is looking to \u003ca href=\"https://www.indiegogo.com/projects/smartypans\" target=\"_blank\">raise funds on indiegogo\u003c/a> to build one that will look and work like the proposed pan.\u003c/p>\n\u003cp>If it fails, the pan will get made regardless, he said. Noting that his L.A.-based advisor has some connections with major retailers, Baxi says they’ll go directly to consumers if the crowdfunding doesn’t work out. “No matter what, we’re still building the pan,” he said.\u003c/p>\n\u003cp>“When I cook, there’s so much guesswork involved,” Baxi concluded. “Cooking, or any mundane task, should not be that difficult given the amount of technology we use on a day-to-day basis. These things should be really easy, but I don’t think that we use technology in a way we should be using it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/GzYBQCLF3QE'\n title='//www.youtube.com/embed/GzYBQCLF3QE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Innovation: A Gadget That Scrambles The Egg Inside The Shell",
"title": "Innovation: A Gadget That Scrambles The Egg Inside The Shell",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81140\" class=\"wp-caption aligncenter\" style=\"max-width: 794px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goldenegg_wide-5fbdb37c3b2f6c1a414997c53797807d999fa268.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goldenegg_wide-5fbdb37c3b2f6c1a414997c53797807d999fa268.jpg\" alt=\"The Golden Goose will retail for around $24. Photo: Courtesy Y Line Product Design\" width=\"794\" height=\"446\" class=\"size-full wp-image-81140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Golden Goose will retail for around $24. Photo: Courtesy Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/04/30/307978652/innovation-a-gadget-that-scrambles-the-egg-inside-the-shell\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140430_me_hr_2_return_029_-_reneeselena.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/04/30/307978652/innovation-a-gadget-that-scrambles-the-egg-inside-the-shell\">All Tech Considered at NPR\u003c/a> (4/30/14)\u003c/p>\n\u003cfigure id=\"attachment_81141\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\" alt=\"The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\" width=\"200\" height=\"154\" class=\"size-full wp-image-81141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>If this egg scrambling tool works as promised, your egg can come out of its shell with the yolk and egg already mixed. You could hard or soft boil, fry, scramble or devil them into what creator Geraint Krumpe calls \"golden eggs,\" named for the eggs' creamy, soft yellow color when they come out.\u003c/p>\n\u003cp>\"I was laid off from a company I worked for for 11 years,\" Krumpe says, when asked how this all started. \"So I had to get creative.\"\u003c/p>\n\u003cp>Krumpe started a product design company, and last Easter he was surfing YouTube videos and found inspiration. \"I found \u003ca href=\"https://www.youtube.com/watch?v=aazP6zvJmiQ\">a video with a science guy\u003c/a> spinning an egg inside a shirtsleeve. So I said, I have to try this. I stayed up late and broke a bunch of eggs trying to get one to work,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eleven months later, after a lot of development and testing, Krumpe and his company released the kitchen creation he calls \u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">the Golden Goose\u003c/a>. It works by rotating an egg back and forth at an accelerated rate to mix the yolk and egg together without introducing any outside air. A soft cradle nestles the egg and holds it center, keeping it from breaking during the back-and-forth motion.\u003c/p>\n\u003cp>The device scrambles an egg inside the shell in about 15 seconds.\u003c/p>\n\u003cfigure id=\"attachment_81142\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0-290x217.jpg\" alt='A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design' width=\"290\" height=\"217\" class=\"size-medium wp-image-81142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>\"You haven't entered any outside air or other gases into the mix of protein and fats, and it allows for this chemistry to happen that has culinary benefits, because depending on what temperature the egg is at and for what time period, you can achieve a range of different flavor profiles and even different colors,\" Krumpe says.\u003c/p>\n\u003cp>Imagine all the golden egg creations! Krumpe tells us that a hard-boiled golden egg comes out tasting like savory custard. And if you simply scramble the egg in its shell and crack it into an iron skillet, it creates a tasty scrambled egg dish because you never whisked in any outside air. Plus, there's a little less dish washing.\u003c/p>\n\u003cp>\"This way you don't have to wash a fork and bowl, and it has been suggested that you could spend a lot of time as a prep cook scrambling eggs and putting them in the fridge for breakfast or baking. Here they're pre-scrambled. It doesn't take much effort and it's the best possible way to scramble,\" Krumpe says.\u003c/p>\n\u003cp>This invention is already funded, reaching more than $60,000 in support from 1,800 backers, way above its original $34,500 fundraising goal.\u003c/p>\n\u003cp>Now that it's funded, the plan is to manufacture the devices for the donors this summer and then take Golden Goose directly to consumers. Krumpe says it will retail for around $24, but probably won't be for sale until November at the earliest.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">Check out the Kickstarter page\u003c/a> for yourself, but a warning, if you're hungry: It includes many photos of delicious egg dishes. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=PoIxtFBhh5k]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/04/30/307978652/innovation-a-gadget-that-scrambles-the-egg-inside-the-shell\">All Tech Considered at NPR\u003c/a> (4/30/14)\u003c/p>\n\u003cfigure id=\"attachment_81141\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\" alt=\"The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\" width=\"200\" height=\"154\" class=\"size-full wp-image-81141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>If this egg scrambling tool works as promised, your egg can come out of its shell with the yolk and egg already mixed. You could hard or soft boil, fry, scramble or devil them into what creator Geraint Krumpe calls \"golden eggs,\" named for the eggs' creamy, soft yellow color when they come out.\u003c/p>\n\u003cp>\"I was laid off from a company I worked for for 11 years,\" Krumpe says, when asked how this all started. \"So I had to get creative.\"\u003c/p>\n\u003cp>Krumpe started a product design company, and last Easter he was surfing YouTube videos and found inspiration. \"I found \u003ca href=\"https://www.youtube.com/watch?v=aazP6zvJmiQ\">a video with a science guy\u003c/a> spinning an egg inside a shirtsleeve. So I said, I have to try this. I stayed up late and broke a bunch of eggs trying to get one to work,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eleven months later, after a lot of development and testing, Krumpe and his company released the kitchen creation he calls \u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">the Golden Goose\u003c/a>. It works by rotating an egg back and forth at an accelerated rate to mix the yolk and egg together without introducing any outside air. A soft cradle nestles the egg and holds it center, keeping it from breaking during the back-and-forth motion.\u003c/p>\n\u003cp>The device scrambles an egg inside the shell in about 15 seconds.\u003c/p>\n\u003cfigure id=\"attachment_81142\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0-290x217.jpg\" alt='A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design' width=\"290\" height=\"217\" class=\"size-medium wp-image-81142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>\"You haven't entered any outside air or other gases into the mix of protein and fats, and it allows for this chemistry to happen that has culinary benefits, because depending on what temperature the egg is at and for what time period, you can achieve a range of different flavor profiles and even different colors,\" Krumpe says.\u003c/p>\n\u003cp>Imagine all the golden egg creations! Krumpe tells us that a hard-boiled golden egg comes out tasting like savory custard. And if you simply scramble the egg in its shell and crack it into an iron skillet, it creates a tasty scrambled egg dish because you never whisked in any outside air. Plus, there's a little less dish washing.\u003c/p>\n\u003cp>\"This way you don't have to wash a fork and bowl, and it has been suggested that you could spend a lot of time as a prep cook scrambling eggs and putting them in the fridge for breakfast or baking. Here they're pre-scrambled. It doesn't take much effort and it's the best possible way to scramble,\" Krumpe says.\u003c/p>\n\u003cp>This invention is already funded, reaching more than $60,000 in support from 1,800 backers, way above its original $34,500 fundraising goal.\u003c/p>\n\u003cp>Now that it's funded, the plan is to manufacture the devices for the donors this summer and then take Golden Goose directly to consumers. Krumpe says it will retail for around $24, but probably won't be for sale until November at the earliest.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">Check out the Kickstarter page\u003c/a> for yourself, but a warning, if you're hungry: It includes many photos of delicious egg dishes. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PoIxtFBhh5k'\n title='//www.youtube.com/embed/PoIxtFBhh5k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Search For The Perfect Cup Of Coffee Can Be Such A Grind(er)",
"title": "The Search For The Perfect Cup Of Coffee Can Be Such A Grind(er)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79622\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\" alt=\"Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sam Dean, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/27/287449219/for-a-perfect-cup-of-coffee-it-s-all-a-sleight-of-hand-grind\">The Salt at NPR Food\u003c/a> (3/27/14)\u003c/p>\n\u003cp>In the tiny town of Troy, Idaho, Barb and Doug Garrott have spent the past three years perfecting a machine that could change the morning routines of coffee drinkers all over the country: a $175 hand-cranked coffee grinder.\u003c/p>\n\u003cp>It's called the \u003ca href=\"http://www.oehandgrinders.com/LIDO-2_c_23.html\">Lido 2\u003c/a>, the first run of 500 has already sold out on preorder, and coffee aficionados are asking for more.\u003c/p>\n\u003cp>Before you spit that cup of coffee all over your screen, consider this: Single cups of pour-over coffee, brewed with nothing but hot water and a paper filter, are replacing shots of espresso as the gold standard of the gourmet coffee world.\u003c/p>\n\u003cp>People in pursuit of the perfect cup of Joe no longer need to spend thousands of dollars on an espresso machine to brew like a pro. That shift has given rise to a new wave of high-end home coffee lovers (and a \u003ca href=\"http://www.theatlantic.com/magazine/archive/2014/03/java-script/357562/\">wave of articles\u003c/a> on the seemingly simple art of making a cup of regular coffee).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But even if good coffee is more accessible than ever, it's not quite as easy as getting good beans, a $10 drip cone and practicing your hot water pour. Without a good grinder to chop those single-origin beans into a consistent size, you might as well be brewing with your grandma's percolator.\u003c/p>\n\u003cfigure id=\"attachment_79628\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder-290x217.jpg\" alt=\"The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the coffee industry, and they'll tell you: The grinder is the unsung hero of the coffee process. Benjamin Brewer, \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a>'s director of quality control, says the switch from a \"crummy\" grinder to a more competent machine \"totally makes a difference. It's like, oh, we can actually taste the coffee now!\"\u003c/p>\n\u003cp>Making coffee is all about dissolving some of the roasted beans' flavor compounds — including the slightly bitter tang of caffeine — into hot water. Every brewing method is designed to pull out just the right amount. For espresso, that extraction happens when hot water passes through tightly packed, superfine grounds for just a few moments; for French press, when water steeps in coarse-ground beans for a few minutes.\u003c/p>\n\u003cp>But all of that depends on the coffee grounds being as close to uniform in size as possible. Once you introduce too many big chunks (known as \"boulders\" in grinder parlance) or tiny microparticles (dubbed \"fines\"), the extraction gets all out of whack.\u003c/p>\n\u003cp>The fines give up their flavor too fast, making for a bitter brew, and the boulders hardly give up anything at all, leaving your cup thin and sour. It's the same problem that occurs whenever you cook widely varying chunks of anything all together — potatoes in a pot of boiling water, for instance. The result will come out either cooked to oblivion or underdone.\u003c/p>\n\u003cp>The whirling blade grinder that most people have at home just doesn't cut it. The blade smashes coffee to smithereens, making boulders and fines all over the place. Instead, the coffee pros use burr grinders, which chew the beans up to a precise, consistent size by funneling them through a set of steel or ceramic teeth.\u003c/p>\n\u003cp>In other words, a good grinder can make all the difference between a cup of sludge and a rich, aromatic morning mug of Joe.\u003c/p>\n\u003cp>Which is exactly why the Garrotts set out to make an ideal hand grinder three years ago. \"It started out as a winter project to stave off the boredom,\" Barb says.\u003c/p>\n\u003cp>She and Doug had been running a business called \u003ca href=\"http://www.orphanespresso.com/\">Orphan Espresso\u003c/a>, selling repair parts for vintage espresso machines and old-timey wood-box coffee grinders. They'd found themselves disappointed with most of the hand grinders on the market, vintage and new. So, they figured, they might as well make one themselves.\u003c/p>\n\u003cp>Since their first machine debuted in 2011, they've sold over 1,500 grinders, mostly to the self-selecting coffee obsessives on forums like \u003ca href=\"http://www.home-barista.com/\">Home Barista\u003c/a> and \u003ca href=\"http://www.coffeegeek.com/\">CoffeeGeek\u003c/a>. Each one was painstakingly put together by hand in the workshop next to their house. Now, with the Lido 2, they've gone through the hoops to mass manufacture their parts in Taiwan, but are still assembling their first run of 500 at home.\u003c/p>\n\u003cp>The $175 price tag comes from using professional-grade parts, cast metal construction and lots of attention to detail. They also added adjustment mechanisms to stop the teeth from wobbling while crushing up beans. That means the grind is more regular, and more consistent, than many of the hand grinders on the market.\u003c/p>\n\u003cp>But why make, or buy, a hand grinder at all?\u003c/p>\n\u003cp>Simply put, they deliver the same quality as motorized machines at a fraction of the cost. There are other hand grinders that are even cheaper than the Lido 2, such as the Hario Slim ($50) and Porlex Mini ($7). But die-hard coffee lovers contend that with sub-$100 models, you'll have problems with inconsistent grinds.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/jbviau\">Joshua Viau\u003c/a>, a regular Home Barista contributor, says the appeal of the Lido 2 and other serious hand grinders goes beyond mechanics.\u003c/p>\n\u003cp>\"You taste differences in the cup, but it's more than that. These feel like tools, like something that lasts.\" Grinding every morning, he says, \"you form a bond with it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79622\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/orphespress-npr8-copy_wide-19ff3940f8c9e62fc49c1852cb8447f324a34273.jpg\" alt=\"Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Doug and Barb Garrott assemble a Lido 2 grinder at their home in Troy, Idaho. They've spent the past three years perfecting their design for the hand-cranked machine. Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Sam Dean, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/27/287449219/for-a-perfect-cup-of-coffee-it-s-all-a-sleight-of-hand-grind\">The Salt at NPR Food\u003c/a> (3/27/14)\u003c/p>\n\u003cp>In the tiny town of Troy, Idaho, Barb and Doug Garrott have spent the past three years perfecting a machine that could change the morning routines of coffee drinkers all over the country: a $175 hand-cranked coffee grinder.\u003c/p>\n\u003cp>It's called the \u003ca href=\"http://www.oehandgrinders.com/LIDO-2_c_23.html\">Lido 2\u003c/a>, the first run of 500 has already sold out on preorder, and coffee aficionados are asking for more.\u003c/p>\n\u003cp>Before you spit that cup of coffee all over your screen, consider this: Single cups of pour-over coffee, brewed with nothing but hot water and a paper filter, are replacing shots of espresso as the gold standard of the gourmet coffee world.\u003c/p>\n\u003cp>People in pursuit of the perfect cup of Joe no longer need to spend thousands of dollars on an espresso machine to brew like a pro. That shift has given rise to a new wave of high-end home coffee lovers (and a \u003ca href=\"http://www.theatlantic.com/magazine/archive/2014/03/java-script/357562/\">wave of articles\u003c/a> on the seemingly simple art of making a cup of regular coffee).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But even if good coffee is more accessible than ever, it's not quite as easy as getting good beans, a $10 drip cone and practicing your hot water pour. Without a good grinder to chop those single-origin beans into a consistent size, you might as well be brewing with your grandma's percolator.\u003c/p>\n\u003cfigure id=\"attachment_79628\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/grinder-290x217.jpg\" alt=\"The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\" width=\"290\" height=\"217\" class=\"size-medium wp-image-79628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Lido 2 (far right) is the latest hand grinder produced by the Garrotts. Their previous efforts were the well-regarded Pharos (left) and Lido 1 (center). Photo: Jessica Greene\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the coffee industry, and they'll tell you: The grinder is the unsung hero of the coffee process. Benjamin Brewer, \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a>'s director of quality control, says the switch from a \"crummy\" grinder to a more competent machine \"totally makes a difference. It's like, oh, we can actually taste the coffee now!\"\u003c/p>\n\u003cp>Making coffee is all about dissolving some of the roasted beans' flavor compounds — including the slightly bitter tang of caffeine — into hot water. Every brewing method is designed to pull out just the right amount. For espresso, that extraction happens when hot water passes through tightly packed, superfine grounds for just a few moments; for French press, when water steeps in coarse-ground beans for a few minutes.\u003c/p>\n\u003cp>But all of that depends on the coffee grounds being as close to uniform in size as possible. Once you introduce too many big chunks (known as \"boulders\" in grinder parlance) or tiny microparticles (dubbed \"fines\"), the extraction gets all out of whack.\u003c/p>\n\u003cp>The fines give up their flavor too fast, making for a bitter brew, and the boulders hardly give up anything at all, leaving your cup thin and sour. It's the same problem that occurs whenever you cook widely varying chunks of anything all together — potatoes in a pot of boiling water, for instance. The result will come out either cooked to oblivion or underdone.\u003c/p>\n\u003cp>The whirling blade grinder that most people have at home just doesn't cut it. The blade smashes coffee to smithereens, making boulders and fines all over the place. Instead, the coffee pros use burr grinders, which chew the beans up to a precise, consistent size by funneling them through a set of steel or ceramic teeth.\u003c/p>\n\u003cp>In other words, a good grinder can make all the difference between a cup of sludge and a rich, aromatic morning mug of Joe.\u003c/p>\n\u003cp>Which is exactly why the Garrotts set out to make an ideal hand grinder three years ago. \"It started out as a winter project to stave off the boredom,\" Barb says.\u003c/p>\n\u003cp>She and Doug had been running a business called \u003ca href=\"http://www.orphanespresso.com/\">Orphan Espresso\u003c/a>, selling repair parts for vintage espresso machines and old-timey wood-box coffee grinders. They'd found themselves disappointed with most of the hand grinders on the market, vintage and new. So, they figured, they might as well make one themselves.\u003c/p>\n\u003cp>Since their first machine debuted in 2011, they've sold over 1,500 grinders, mostly to the self-selecting coffee obsessives on forums like \u003ca href=\"http://www.home-barista.com/\">Home Barista\u003c/a> and \u003ca href=\"http://www.coffeegeek.com/\">CoffeeGeek\u003c/a>. Each one was painstakingly put together by hand in the workshop next to their house. Now, with the Lido 2, they've gone through the hoops to mass manufacture their parts in Taiwan, but are still assembling their first run of 500 at home.\u003c/p>\n\u003cp>The $175 price tag comes from using professional-grade parts, cast metal construction and lots of attention to detail. They also added adjustment mechanisms to stop the teeth from wobbling while crushing up beans. That means the grind is more regular, and more consistent, than many of the hand grinders on the market.\u003c/p>\n\u003cp>But why make, or buy, a hand grinder at all?\u003c/p>\n\u003cp>Simply put, they deliver the same quality as motorized machines at a fraction of the cost. There are other hand grinders that are even cheaper than the Lido 2, such as the Hario Slim ($50) and Porlex Mini ($7). But die-hard coffee lovers contend that with sub-$100 models, you'll have problems with inconsistent grinds.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/jbviau\">Joshua Viau\u003c/a>, a regular Home Barista contributor, says the appeal of the Lido 2 and other serious hand grinders goes beyond mechanics.\u003c/p>\n\u003cp>\"You taste differences in the cup, but it's more than that. These feel like tools, like something that lasts.\" Grinding every morning, he says, \"you form a bond with it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
"title": "Maybe That BPA in Your Canned Food Isn't So Bad After All",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3\"] \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_78342\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\" alt=\"These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Of course you come to Bay Area Bites for all your Bay Area food needs. But, we (unfortunately) don't offer kitchen items for sale and we can't help you find the perfect \u003ca href=\"http://www.thriftynorthwestmom.com/amazon-pineapple-slicer-and-decorer-on-sale-for-4-14/\" target=\"_blank\">pineapple de-corer\u003c/a>.\u003c/p>\n\u003cp>Yes, we suggested \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/07/kitchen-gadgets-every-cook-has-to-have/\" title=\"Kitchen Gadgets Every Cook Has to Have\" target=\"_blank\">a number of items that most serious amateur chefs should have in their kitchen\u003c/a>. And, in the process of researching those kitchen gadgets, it became clear that amateur chefs also need to know where to get the items they need to elevate their kitchens.\u003c/p>\n\u003cp>In that spirit here are some kitchen sites you should visit before you start purchasing willy-nilly:\u003c/p>\n\u003cfigure id=\"attachment_78345\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\" alt=\"Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\" width=\"1065\" height=\"476\" class=\"size-full wp-image-78345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.williams-sonoma.com/\" target=\"_blank\">Williams-Sonoma\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.surlatable.com/\" target=\"_blank\">Sur La Table\u003c/a>\u003c/strong>: These two are kind of the granddaddies of high-end kitchen stores. You can be virtually guaranteed that, if you're willing to spend the money, you can find any kind of kitchen gadget you could possibly want at Williams-Sonoma or Sur La Table. \u003c/p>\n\u003cp>Williams-Sonoma, of course, does many things besides kitchen items and also owns West Elm and Pottery Barn. Sur La Table, with just 100 retail stores to Williams-Sonoma's 560, specializes in \"the art and soul of cooking.\" Either is a great place to start when looking for an obscure kitchen tool that you simply can't live with out. And, the added benefit is that, with physical locations, you can always visit to test out how that zester really fits in your hands.\u003c/p>\n\u003cfigure id=\"attachment_78346\" class=\"wp-caption aligncenter\" style=\"max-width: 1309px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\" alt='Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52' width=\"1309\" height=\"541\" class=\"size-full wp-image-78346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://food52.com/provisions\" target=\"_blank\">Provisions by Food52\u003c/a>\u003c/strong>: Sure, Food52 started as website for cooks to read and talk about food. But, this past August, Food52 launched Provisions, which combines recipes with a catalog to buy the things you need to make the delicious-looking dishes in the pictures. The products are organized in collections like \"European Pastires\" or \"A Long Winter's Night\" or the practical \"Cleaning.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not as wholly comprehensive at the mega-stores and sites, Provisions by Food52 has more a hand-picked feel because the items are selected by the staff and by community members in Food52 -- and some of those items are unique only to Provisions. It's as much a place for inspiration as it is for serious checking off of your to-do list.\u003c/p>\n\u003cfigure id=\"attachment_78349\" class=\"wp-caption aligncenter\" style=\"max-width: 1317px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\" alt=\"OpenSky has a unique feel to its store and items. Photo: OpenSky\" width=\"1317\" height=\"593\" class=\"size-full wp-image-78349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">OpenSky has a unique feel to its store and items. Photo: OpenSky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OpenSky\u003c/strong>: In its few years, OpenSky has changed its business model a couple times, but what it offers now are small online shops and collections picked by celebrities or organizations. You can choose to follow people like Bobby Flay or Cynthia Rowley, who then select their favorite items. Or, follow a store like S'more Bakery in New York to see everything they come out with. Or, just search by category and keywords. The idea is that you'll see lots of different recommendations selected for you personally. While there are many different categories, the heavy focus is on food and kitchen items.\u003c/p>\n\u003cp>OpenSky has also developed a system of accumulating rewards points -- for purchasing items or referring friends -- and those points then give you discounts on future purchases. It's a dangerous rabbit hole to go down! Expect to spend some time browsing and looking for one-of-a-kind items.\u003c/p>\n\u003cfigure id=\"attachment_78348\" class=\"wp-caption aligncenter\" style=\"max-width: 1303px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\" alt=\"Cooking.com has a wide range of items. Photo: Cooking.com\" width=\"1303\" height=\"541\" class=\"size-full wp-image-78348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking.com has a wide range of items. Photo: Cooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking.com\u003c/strong>: On the other end of the spectrum is Cooking.com. The site, which has been around since 1998, prides itself on its corporate connections -- owned by Target! founders from Disney! -- and its massive collection of cooking items. And, we mean massive. You can find almost anything you want and the site frequently has sales or discounts. Cooking.com also offers a price match and satisfaction guarantee, in case that knife doesn't do quite what you want it to.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are plenty more niche sites for blenders or \u003ca href=\"http://www.globalsugarart.com/index.php\" target=\"_blank\">pastry items\u003c/a> or baking or \u003ca href=\"http://www.jacobbromwell.com/?utm_source=cj\" target=\"_blank\">metal bowls made by hand in the USA\u003c/a>. This is certainly not comprehensive, but hopefully it'll put you on the digital trail of some good deals and handy kitchen items. Just don't waste too much time browsing while at work!\u003c/p>\n\u003ch3>Where do you buy your kitchen items?\u003c/h3>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78342\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/178573452.jpg\" alt=\"These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These websites can provide some places to purchase handy items for your kitchen. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Of course you come to Bay Area Bites for all your Bay Area food needs. But, we (unfortunately) don't offer kitchen items for sale and we can't help you find the perfect \u003ca href=\"http://www.thriftynorthwestmom.com/amazon-pineapple-slicer-and-decorer-on-sale-for-4-14/\" target=\"_blank\">pineapple de-corer\u003c/a>.\u003c/p>\n\u003cp>Yes, we suggested \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/07/kitchen-gadgets-every-cook-has-to-have/\" title=\"Kitchen Gadgets Every Cook Has to Have\" target=\"_blank\">a number of items that most serious amateur chefs should have in their kitchen\u003c/a>. And, in the process of researching those kitchen gadgets, it became clear that amateur chefs also need to know where to get the items they need to elevate their kitchens.\u003c/p>\n\u003cp>In that spirit here are some kitchen sites you should visit before you start purchasing willy-nilly:\u003c/p>\n\u003cfigure id=\"attachment_78345\" class=\"wp-caption aligncenter\" style=\"max-width: 1065px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/williams-sonoma.jpg\" alt=\"Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\" width=\"1065\" height=\"476\" class=\"size-full wp-image-78345\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Williams-Sonoma's website offers a wealth of high-end cooking utensils. Photo: Williams-Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.williams-sonoma.com/\" target=\"_blank\">Williams-Sonoma\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.surlatable.com/\" target=\"_blank\">Sur La Table\u003c/a>\u003c/strong>: These two are kind of the granddaddies of high-end kitchen stores. You can be virtually guaranteed that, if you're willing to spend the money, you can find any kind of kitchen gadget you could possibly want at Williams-Sonoma or Sur La Table. \u003c/p>\n\u003cp>Williams-Sonoma, of course, does many things besides kitchen items and also owns West Elm and Pottery Barn. Sur La Table, with just 100 retail stores to Williams-Sonoma's 560, specializes in \"the art and soul of cooking.\" Either is a great place to start when looking for an obscure kitchen tool that you simply can't live with out. And, the added benefit is that, with physical locations, you can always visit to test out how that zester really fits in your hands.\u003c/p>\n\u003cfigure id=\"attachment_78346\" class=\"wp-caption aligncenter\" style=\"max-width: 1309px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/food52.jpg\" alt='Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52' width=\"1309\" height=\"541\" class=\"size-full wp-image-78346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Provisions by Food52 sorts its offerings by \"collections.\" Photo: Food52\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://food52.com/provisions\" target=\"_blank\">Provisions by Food52\u003c/a>\u003c/strong>: Sure, Food52 started as website for cooks to read and talk about food. But, this past August, Food52 launched Provisions, which combines recipes with a catalog to buy the things you need to make the delicious-looking dishes in the pictures. The products are organized in collections like \"European Pastires\" or \"A Long Winter's Night\" or the practical \"Cleaning.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not as wholly comprehensive at the mega-stores and sites, Provisions by Food52 has more a hand-picked feel because the items are selected by the staff and by community members in Food52 -- and some of those items are unique only to Provisions. It's as much a place for inspiration as it is for serious checking off of your to-do list.\u003c/p>\n\u003cfigure id=\"attachment_78349\" class=\"wp-caption aligncenter\" style=\"max-width: 1317px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/opensky.jpg\" alt=\"OpenSky has a unique feel to its store and items. Photo: OpenSky\" width=\"1317\" height=\"593\" class=\"size-full wp-image-78349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">OpenSky has a unique feel to its store and items. Photo: OpenSky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>OpenSky\u003c/strong>: In its few years, OpenSky has changed its business model a couple times, but what it offers now are small online shops and collections picked by celebrities or organizations. You can choose to follow people like Bobby Flay or Cynthia Rowley, who then select their favorite items. Or, follow a store like S'more Bakery in New York to see everything they come out with. Or, just search by category and keywords. The idea is that you'll see lots of different recommendations selected for you personally. While there are many different categories, the heavy focus is on food and kitchen items.\u003c/p>\n\u003cp>OpenSky has also developed a system of accumulating rewards points -- for purchasing items or referring friends -- and those points then give you discounts on future purchases. It's a dangerous rabbit hole to go down! Expect to spend some time browsing and looking for one-of-a-kind items.\u003c/p>\n\u003cfigure id=\"attachment_78348\" class=\"wp-caption aligncenter\" style=\"max-width: 1303px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/cooking.jpg\" alt=\"Cooking.com has a wide range of items. Photo: Cooking.com\" width=\"1303\" height=\"541\" class=\"size-full wp-image-78348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking.com has a wide range of items. Photo: Cooking.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking.com\u003c/strong>: On the other end of the spectrum is Cooking.com. The site, which has been around since 1998, prides itself on its corporate connections -- owned by Target! founders from Disney! -- and its massive collection of cooking items. And, we mean massive. You can find almost anything you want and the site frequently has sales or discounts. Cooking.com also offers a price match and satisfaction guarantee, in case that knife doesn't do quite what you want it to.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are plenty more niche sites for blenders or \u003ca href=\"http://www.globalsugarart.com/index.php\" target=\"_blank\">pastry items\u003c/a> or baking or \u003ca href=\"http://www.jacobbromwell.com/?utm_source=cj\" target=\"_blank\">metal bowls made by hand in the USA\u003c/a>. This is certainly not comprehensive, but hopefully it'll put you on the digital trail of some good deals and handy kitchen items. Just don't waste too much time browsing while at work!\u003c/p>\n\u003ch3>Where do you buy your kitchen items?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77551\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/32207694@N05/4018577865/in/photolist-787gcg-7ba19Q-7ijQWm-7pQau3-7qo7Pg-7uQwep-e6oU8o-iMJLLE-fQGyEU-ae3dmw-b8tAZv-9huuqk-bKynHK-bwDCNQ-bwDD1u-bwE7FC-8AUZSp-8NBRTt-eoiq3f-dLPV3K-7xCcwE-9b8ViE-c5u7Rq-bDnVKv-bDnVGB-7XWNFi-94FZz7-bvcC4e-7Deexg-bsMqXu-7ZvRcL-cFSMMY-9xmWH2-d14Dhj-bsugTW-7AuNWr-8X7LQD-cK25U3-7Y151Q-f7R3cA-bMCroD-dotjZq-bZaiMw-gRUjxu-dS8fuY-agNujV-7CVdx2-7PQCtW-8Jufjz-c4zMdL-byLWMD\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4018577865_0e6c291421_z.jpg\" alt=\"A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-77551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of things the amateur cook can stock in their kitchen. Some range from the absurd (\u003ca href=\"http://www.amazon.com/Fox-Run-5431-PICKEL-PICKER/dp/B0000VLPP8?tag=vglnkc7198-20\" target=\"_blank\">a pickle picker\u003c/a>, \u003ca href=\"http://www.pfaltzgraff.com/bbq-corn-butter-spreader/5073652.html\" target=\"_blank\">a corn butter-spreader\u003c/a>, \u003ca href=\"http://www.rollnpour.com/\" target=\"_blank\">the Roll 'n Pour\u003c/a> -- just in case pouring milk is too difficult) to the obvious (spatulas, mixers, bowls). But, in between is a range of gadgets obscure and not-so-obscure. \u003c/p>\n\u003cp>How do you know which are actually going to be useful and which just sound cool? Partially, it depends on the person. Maybe \u003ca href=\"http://www.amazon.com/Back-Basics-TEM4500--Muffin-Toaster/dp/B000QA1224/ref=sr_1_1?ie=UTF8&qid=1320159990&sr=8-1&tag=vglnkc7198-20\" target=\"_blank\">the egg-and-muffin toaster\u003c/a> is really the go-to breakfast gadget for you. Or, maybe you just can't stop crying every time you're slicing and \u003ca href=\"http://www.surlatable.com/product/PRO-527622/Onion+Goggles\" target=\"_blank\">Onion Goggles\u003c/a> might be the simple but amazing solution. What is useful to some, might be useless to other. \u003c/p>\n\u003cp>Here, though, are a handful of items that every chef should probably try at least once:\u003c/p>\n\u003cfigure id=\"attachment_77553\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_-1024x1024.jpg\" alt=\"The Omega 8004 commercial juicer sells for $250. Photo: Omega\" width=\"500\" height=\"500\" class=\"size-large wp-image-77553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Omega 8004 commercial juicer sells for $250. Photo: Omega\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicer\u003c/strong>: With \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/01/food-trends-bay-area-2013/\" title=\"Food Trends that Fed and Fueled the Bay Area in 2013\" target=\"_blank\">the juice craze still in full swing\u003c/a>, if you want to juice it makes sense to DIY instead of handing over money every time you'd like your food in liquid form. Debates over the best juicer rage across the internet, but you can't go wrong with the \u003ca href=\"http://www.omegajuicers.com/\" target=\"_blank\">Omega Juicers\u003c/a>. The 8004 Nutrition Center Commercial Masticating Juicer is one of the most popular juicers, \u003ca href=\"http://www.amazon.com/dp/B001RLYOEE/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB001RLYOEE%5BauthorId%7C5856732741879800112\" target=\"_blank\">costs over $200\u003c/a> and has 150 watts and a two horsepower motor. If that's more power than is necessary for your juicing needs, there are plenty of lower-key juicing options.\u003c/p>\n\u003cfigure id=\"attachment_77557\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\" alt=\"The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\" width=\"500\" height=\"500\" class=\"size-full wp-image-77557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Processor\u003c/strong>: Of course, you can't juice all your food. Sometimes you need to process food (or cut or slice or dice). As mashing our food up has become more and more popular, food processors and juicers and blenders have flooded the market. It can be hard to know which will really do your processing well. According to \u003ca href=\"http://www.consumerreports.org/cro/news/2013/07/the-five-best-food-processors-from-our-tests-for-100-or-less/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the \u003ca href=\"http://www.amazon.com/Oster-FPSTFP4010-4-Cup-Continuous-Processor/dp/B003A14M96\" target=\"_blank\">Oster FPSTFP4010\u003c/a> may be the best bet for your money at just $34. Though it's small, it is mighty. Or, if you really want to splurge, the top-rated \u003ca href=\"http://consumerreports.org/cro/appliances/kitchen-appliances/food-processors-choppers/food-processor-ratings/models/overview/breville-bfp800xl-a-99049067.htm\" target=\"_blank\">Breville BFP800XL/A\u003c/a> will do anything you want -- and will cost you $400.\u003c/p>\n\u003cfigure id=\"attachment_77558\" class=\"wp-caption aligncenter\" style=\"max-width: 185px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\" alt=\"The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\" width=\"185\" height=\"265\" class=\"size-full wp-image-77558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ice Cream Maker\u003c/strong>: OK, so no one \u003cem>needs \u003c/em>an ice cream maker. But, who doesn't want one? The problem with ice cream makers, though, is the ice cream never turns out quite as good as you hope. Many the hopeful ice cream maker has been scarred by memories of trying to churn and churn the ice cream as a child. Fortunately, ice cream technology has come a long way since then. The \u003ca href=\"http://www.cuisinart.com/products/ice_cream/ice-45.html\" target=\"_blank\">Cuisinart Mix It In Soft Serve Ice Cream Maker\u003c/a> makes close to restaurant-level soft serve and lets you mix in toppings like sprinkles. Just combine that with the \u003ca href=\"http://www.amazon.com/Breville-BPI640XL-Personal-Pie-Maker/dp/B004RF7QFQ/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB004RF7QFQ%5BauthorId%7C5856732741879800112\" target=\"_blank\">Breville Personal Pie Maker\u003c/a> and you'll never go hungry again.\u003c/p>\n\u003cfigure id=\"attachment_77564\" class=\"wp-caption aligncenter\" style=\"max-width: 330px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\" alt=\"The Wusthof classic carving knife. Photo: Wusthof\" width=\"330\" height=\"47\" class=\"size-full wp-image-77564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Wusthof classic carving knife. Photo: Wusthof\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carbon Knives\u003c/strong>: The carbon v. steel debate may be controversial, but it's worth testing different kinds of knives. Stainless steel can be less likely to rust, but the carbon steel knives often provide a sharper edge -- as long as you maintain them regularly. For most of us it doesn't make much difference what kind of knife we use, but for the aspiring home chef at least one carbon knife is worth having. Some of the best include \u003ca href=\"http://shun.kaiusaltd.com/knives\" target=\"_blank\">Shun knives\u003c/a> made in Japan from 16 layers of a high-carbon stainless steel allow, \u003ca href=\"http://www.wusthof.com/desktopdefault.aspx/tabid-75/52_view-121/categories-121/country-usa/wlang-2/\" target=\"_blank\">Wusthof\u003c/a> wide professional chef's knives made in Germany, and the \u003ca href=\"http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZQSD8\" target=\"_blank\">Sabatier French knives\u003c/a> made by a 150-year-old company from 100% carbon steel.\u003c/p>\n\u003cfigure id=\"attachment_77561\" class=\"wp-caption aligncenter\" style=\"max-width: 299px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\" alt=\"The StemGem removes the stem from strawberries. Photo: Chef'n\" width=\"299\" height=\"289\" class=\"size-full wp-image-77561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The StemGem removes the stem from strawberries. Photo: Chef'n\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peelers and Corers and Slicers\u003c/strong>: There's an entire sub-market in the kitchen tool industry of gadgets to de-core and un-stem and slice your vegetables and fruit. Some of them are pretty straight-forward like \u003ca href=\"http://www.discountjuicers.com/cucumberpeeler.html\" target=\"_blank\">the cucumber and zucchini peelers\u003c/a>. Some of them are very specific like \u003ca href=\"http://www.williams-sonoma.com/products/four-in-one-avocado-tool/\" target=\"_blank\">the four-in-one avocado tool\u003c/a>. Then, there's the \u003ca href=\"http://www.chefn.com/Product.aspx?id=162\" target=\"_blank\">StemGem\u003c/a> -- a strawberry-shaped tool thats sole purpose is to cleanly remove the stems from strawberries. You should probably pick these tools based on which you eat most frequently.\u003c/p>\n\u003ch3>What are your favorite gadgets in the kitchen? What are the ones that ended up being a waste?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "There are hundreds of gadgets you can buy for your kitchen. But, what are the ones the amateur cook really can't do without? Here are a few that should probably line your shelves.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77551\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/32207694@N05/4018577865/in/photolist-787gcg-7ba19Q-7ijQWm-7pQau3-7qo7Pg-7uQwep-e6oU8o-iMJLLE-fQGyEU-ae3dmw-b8tAZv-9huuqk-bKynHK-bwDCNQ-bwDD1u-bwE7FC-8AUZSp-8NBRTt-eoiq3f-dLPV3K-7xCcwE-9b8ViE-c5u7Rq-bDnVKv-bDnVGB-7XWNFi-94FZz7-bvcC4e-7Deexg-bsMqXu-7ZvRcL-cFSMMY-9xmWH2-d14Dhj-bsugTW-7AuNWr-8X7LQD-cK25U3-7Y151Q-f7R3cA-bMCroD-dotjZq-bZaiMw-gRUjxu-dS8fuY-agNujV-7CVdx2-7PQCtW-8Jufjz-c4zMdL-byLWMD\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4018577865_0e6c291421_z.jpg\" alt=\"A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-77551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chef's kitchen can be filled with gadgets. Photo: Apples Matutina/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>There are lots of things the amateur cook can stock in their kitchen. Some range from the absurd (\u003ca href=\"http://www.amazon.com/Fox-Run-5431-PICKEL-PICKER/dp/B0000VLPP8?tag=vglnkc7198-20\" target=\"_blank\">a pickle picker\u003c/a>, \u003ca href=\"http://www.pfaltzgraff.com/bbq-corn-butter-spreader/5073652.html\" target=\"_blank\">a corn butter-spreader\u003c/a>, \u003ca href=\"http://www.rollnpour.com/\" target=\"_blank\">the Roll 'n Pour\u003c/a> -- just in case pouring milk is too difficult) to the obvious (spatulas, mixers, bowls). But, in between is a range of gadgets obscure and not-so-obscure. \u003c/p>\n\u003cp>How do you know which are actually going to be useful and which just sound cool? Partially, it depends on the person. Maybe \u003ca href=\"http://www.amazon.com/Back-Basics-TEM4500--Muffin-Toaster/dp/B000QA1224/ref=sr_1_1?ie=UTF8&qid=1320159990&sr=8-1&tag=vglnkc7198-20\" target=\"_blank\">the egg-and-muffin toaster\u003c/a> is really the go-to breakfast gadget for you. Or, maybe you just can't stop crying every time you're slicing and \u003ca href=\"http://www.surlatable.com/product/PRO-527622/Onion+Goggles\" target=\"_blank\">Onion Goggles\u003c/a> might be the simple but amazing solution. What is useful to some, might be useless to other. \u003c/p>\n\u003cp>Here, though, are a handful of items that every chef should probably try at least once:\u003c/p>\n\u003cfigure id=\"attachment_77553\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/71zG5oUleQL._SL1500_-1024x1024.jpg\" alt=\"The Omega 8004 commercial juicer sells for $250. Photo: Omega\" width=\"500\" height=\"500\" class=\"size-large wp-image-77553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Omega 8004 commercial juicer sells for $250. Photo: Omega\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicer\u003c/strong>: With \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/01/food-trends-bay-area-2013/\" title=\"Food Trends that Fed and Fueled the Bay Area in 2013\" target=\"_blank\">the juice craze still in full swing\u003c/a>, if you want to juice it makes sense to DIY instead of handing over money every time you'd like your food in liquid form. Debates over the best juicer rage across the internet, but you can't go wrong with the \u003ca href=\"http://www.omegajuicers.com/\" target=\"_blank\">Omega Juicers\u003c/a>. The 8004 Nutrition Center Commercial Masticating Juicer is one of the most popular juicers, \u003ca href=\"http://www.amazon.com/dp/B001RLYOEE/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB001RLYOEE%5BauthorId%7C5856732741879800112\" target=\"_blank\">costs over $200\u003c/a> and has 150 watts and a two horsepower motor. If that's more power than is necessary for your juicing needs, there are plenty of lower-key juicing options.\u003c/p>\n\u003cfigure id=\"attachment_77557\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/processor.jpg\" alt=\"The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\" width=\"500\" height=\"500\" class=\"size-full wp-image-77557\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Oster FPSTFP4010 food processor may be the best bet for your money. Photo: Oster\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Processor\u003c/strong>: Of course, you can't juice all your food. Sometimes you need to process food (or cut or slice or dice). As mashing our food up has become more and more popular, food processors and juicers and blenders have flooded the market. It can be hard to know which will really do your processing well. According to \u003ca href=\"http://www.consumerreports.org/cro/news/2013/07/the-five-best-food-processors-from-our-tests-for-100-or-less/index.htm\" target=\"_blank\">Consumer Reports\u003c/a>, the \u003ca href=\"http://www.amazon.com/Oster-FPSTFP4010-4-Cup-Continuous-Processor/dp/B003A14M96\" target=\"_blank\">Oster FPSTFP4010\u003c/a> may be the best bet for your money at just $34. Though it's small, it is mighty. Or, if you really want to splurge, the top-rated \u003ca href=\"http://consumerreports.org/cro/appliances/kitchen-appliances/food-processors-choppers/food-processor-ratings/models/overview/breville-bfp800xl-a-99049067.htm\" target=\"_blank\">Breville BFP800XL/A\u003c/a> will do anything you want -- and will cost you $400.\u003c/p>\n\u003cfigure id=\"attachment_77558\" class=\"wp-caption aligncenter\" style=\"max-width: 185px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/ice-45.jpg\" alt=\"The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\" width=\"185\" height=\"265\" class=\"size-full wp-image-77558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuisinart Mix It In Soft Serve Ice Cream Maker. Photo: Cuisinart\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ice Cream Maker\u003c/strong>: OK, so no one \u003cem>needs \u003c/em>an ice cream maker. But, who doesn't want one? The problem with ice cream makers, though, is the ice cream never turns out quite as good as you hope. Many the hopeful ice cream maker has been scarred by memories of trying to churn and churn the ice cream as a child. Fortunately, ice cream technology has come a long way since then. The \u003ca href=\"http://www.cuisinart.com/products/ice_cream/ice-45.html\" target=\"_blank\">Cuisinart Mix It In Soft Serve Ice Cream Maker\u003c/a> makes close to restaurant-level soft serve and lets you mix in toppings like sprinkles. Just combine that with the \u003ca href=\"http://www.amazon.com/Breville-BPI640XL-Personal-Pie-Maker/dp/B004RF7QFQ/?tag=gizmodoamzn-20&ascsubtag=%5Breferrer%7Cwww.google.com%5Btype%7Clink%5BpostId%7C1461169632%5Basin%7CB004RF7QFQ%5BauthorId%7C5856732741879800112\" target=\"_blank\">Breville Personal Pie Maker\u003c/a> and you'll never go hungry again.\u003c/p>\n\u003cfigure id=\"attachment_77564\" class=\"wp-caption aligncenter\" style=\"max-width: 330px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/isrenderingengine.png\" alt=\"The Wusthof classic carving knife. Photo: Wusthof\" width=\"330\" height=\"47\" class=\"size-full wp-image-77564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Wusthof classic carving knife. Photo: Wusthof\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Carbon Knives\u003c/strong>: The carbon v. steel debate may be controversial, but it's worth testing different kinds of knives. Stainless steel can be less likely to rust, but the carbon steel knives often provide a sharper edge -- as long as you maintain them regularly. For most of us it doesn't make much difference what kind of knife we use, but for the aspiring home chef at least one carbon knife is worth having. Some of the best include \u003ca href=\"http://shun.kaiusaltd.com/knives\" target=\"_blank\">Shun knives\u003c/a> made in Japan from 16 layers of a high-carbon stainless steel allow, \u003ca href=\"http://www.wusthof.com/desktopdefault.aspx/tabid-75/52_view-121/categories-121/country-usa/wlang-2/\" target=\"_blank\">Wusthof\u003c/a> wide professional chef's knives made in Germany, and the \u003ca href=\"http://www.amazon.com/Sabatier-Forged-Carbon-Steel-France/dp/B007NZQSD8\" target=\"_blank\">Sabatier French knives\u003c/a> made by a 150-year-old company from 100% carbon steel.\u003c/p>\n\u003cfigure id=\"attachment_77561\" class=\"wp-caption aligncenter\" style=\"max-width: 299px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/stemgem.jpg\" alt=\"The StemGem removes the stem from strawberries. Photo: Chef'n\" width=\"299\" height=\"289\" class=\"size-full wp-image-77561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The StemGem removes the stem from strawberries. Photo: Chef'n\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Peelers and Corers and Slicers\u003c/strong>: There's an entire sub-market in the kitchen tool industry of gadgets to de-core and un-stem and slice your vegetables and fruit. Some of them are pretty straight-forward like \u003ca href=\"http://www.discountjuicers.com/cucumberpeeler.html\" target=\"_blank\">the cucumber and zucchini peelers\u003c/a>. Some of them are very specific like \u003ca href=\"http://www.williams-sonoma.com/products/four-in-one-avocado-tool/\" target=\"_blank\">the four-in-one avocado tool\u003c/a>. Then, there's the \u003ca href=\"http://www.chefn.com/Product.aspx?id=162\" target=\"_blank\">StemGem\u003c/a> -- a strawberry-shaped tool thats sole purpose is to cleanly remove the stems from strawberries. You should probably pick these tools based on which you eat most frequently.\u003c/p>\n\u003ch3>What are your favorite gadgets in the kitchen? What are the ones that ended up being a waste?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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