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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "What It Takes To Make A Decent Cup Of Coffee In Space",
"title": "What It Takes To Make A Decent Cup Of Coffee In Space",
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"content": "\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "3 Kickstarter Food Projects That Leave Potato Salad In The Dirt",
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"content": "\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\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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"excerpt": "One guy's Kickstarter quest for $10 to make his first potato salad has now raised over $50,000 — a kind of Internet joke gone viral. Here are three modest food projects to consider instead.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84732\" class=\"wp-caption aligncenter\" style=\"max-width: 2406px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/istock_000042880566large-226d0d8aa41ca1c047fe0ba975ddee888227e890.jpg\" alt=\"Would you pay someone $60,000 to make this? Photo: iStockphoto\" width=\"2406\" height=\"1806\" class=\"size-full wp-image-84732\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Would you pay someone $60,000 to make this? Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/329875840/three-kickstarter-food-projects-that-leave-potato-salad-in-the-dirt\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Within days of asking for a total of $10 to crowdsource his first potato salad, Ohioan Zack Danger Brown raised tens of thousands of dollars. He promised people he would read their names aloud as he made this salad, which was apparently an \u003ca href=\"https://www.kickstarter.com/projects/324283889/potato-salad?ref=nav_search\">irresistible draw\u003c/a>.\u003c/p>\n\u003cp>Being the geeks we are, we asked our NPR Science Desk interns Nicholas St. Fleur and Kara Manke to do a little back-of-the-envelope calculation.\u003c/p>\n\u003cp>With the nearly $60,000 pledged so far, Brown could make 153,846 servings of this basic Hellmann's \u003ca href=\"http://www.hellmanns.com/recipes/detail/31353/1/the-original-potato-salad\">Original Potato Salad\u003c/a> recipe featuring potatoes, mayo, some vinegar, salt and onion.\u003c/p>\n\u003cp>That's a lot of potato salad, and it's clever and all, but aren't there some other, potentially more worthy food projects on Kickstarter that could use a little of the cash so freely spent on Brown's project?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are just three worth checking out:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.northbournefoods.com/\">NorthBourne Foods\u003c/a>, a small food distributor in the Houston area known for its meat and produce, wants to bring higher quality food to low-income communities in the state. \"We would like to expand delivery with our own vans to areas considered 'food deserts,' and we would also like to offer lower cost and high-quality products to individuals within these communities, schools, grocers and smaller restaurants which usually can't afford to buy healthy products,\" says Bryant Greer, a founder of the company. It's \u003ca href=\"https://www.kickstarter.com/projects/2120935022/help-us-to-get-healthy-food-into-food-deserts?ref=nav_search\">asking\u003c/a> for donations for two refrigerated vans to replace the rented vans they now use to reach these areas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>From the minds of \u003ca href=\"http://knapsackcreative.com/3jh4kg7n2e9dib7j16x2gtuthaed9y\">Knapsack Creative\u003c/a> in San Francisco comes OmieBox, a colorful plastic lunchbox that includes a vacuum-insulated bowl that lets kids keep foods hot or cold in the same lunch box — no more hot yogurt next to lukewarm soup. It's like a bento box on speed. The company is trying to \u003ca href=\"https://www.kickstarter.com/projects/506949578/omiebox-hot-and-cold-food-in-1-lunchbox?ref=nav_search\">raise\u003c/a> $40,000 for tooling and materials to take its design into production.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Thu Huynh of Australia wants to be your traveling companion on the streets of Saigon, showing you how to seek out the best of Vietnam's hidden foodways. She's \u003ca href=\"https://www.kickstarter.com/projects/676601426/ho-chi-minh-city-a-food-scene-guide?ref=nav_search\">looking\u003c/a> for $4,000 to finalize travel and production of her guidebook, \u003cem>Ho Chi Minh City, A Food Scene Guide\u003c/em>.\u003c/li>\n\u003c/ul>\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": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"title": "Globe-Trotting GMO Bananas Arrive For Their First Test In Iowa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\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_84705\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana.jpg\" alt=\"Preparing traditional matoke, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: Paintarainbow/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-84705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preparing traditional \u003cem>matoke\u003c/em>, or plantains, like these in Uganda may one day involve bananas genetically engineered to be high in vitamin A. Photo: \u003ca href=\"https://www.flickr.com/photos/paintingfunkyrainbows/4397222233\">Paintarainbow/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/325796731/globe-trotting-gmo-bananas-arrive-for-their-first-test-in-iowa\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>Somewhere in Iowa, volunteers are earning $900 apiece by providing blood samples after eating bits of a banana kissed with a curious tinge of orange.\u003c/p>\n\u003cp>It's the first human trial of a banana that's been genetically engineered to contain higher levels of beta carotene, the nutrient that our body converts into vitamin A. Researchers want to confirm that eating the fruit does, in fact, lead to higher vitamin A levels in the volunteers' blood.\u003c/p>\n\u003cp>The volunteers in Iowa may not realize it, but they're playing a small part in a story that spans the globe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ctcb.qut.edu.au/about/staff/manage/dalej.jsp\">James Dale\u003c/a>, a researcher at the Queensland University of Technology in Brisbane, Australia, led the \u003ca href=\"http://www.news.qut.edu.au/cgi-bin/WebObjects/News.woa/wa/goNewsPage?newsEventID=74075\">scientific effort\u003c/a> to create these bananas, with funding from the Bill and Melinda Gates Foundation. (The Gates Foundation also contributes to NPR.)\u003c/p>\n\u003cfigure id=\"attachment_84711\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/uganda-banana-research-290x217.jpg\" alt=\"Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ugandan researcher Stephen Buah and Professor James Dale hold bananas bred to be rich in vitamin A at Queensland University of Technology. Photo: Erika Fish/Courtesy of Queensland University of Technology\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers inserted the new genes at their laboratory in Brisbane, grew the trees at a field station on the northeastern coast of Australia, then harvested the fruit, froze them and flew them to Iowa. Because they are genetically modified, the bananas required special permits from the U.S. Department of Agriculture to enter the country.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These are cooking bananas, common in Africa, typically eaten steamed or fried. And that's where the bananas ultimately are headed, if all goes well. They're intended for Uganda, where bananas are a staple food and many people suffer from vitamin A deficiency.\u003c/p>\n\u003cp>Yet if the experience of similar \"biofortified\" crops is any guide, this banana faces a path strewn with obstacles and uncertainty.\u003c/p>\n\u003cp>More than a decade ago, for instance, researchers created a kind of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" with high levels of beta carotene — and immediately found themselves in the middle of controversy. In the Philippines, anti-biotech activists \u003ca href=\"http://news.sciencemag.org/asiapacific/2013/08/activists-destroy-golden-rice-field-trial\">destroyed\u003c/a> a test plot of the genetically engineered grain. When researchers carried out a feeding trial of golden rice in China, using children as subjects, it turned into a national scandal. The researchers were \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/\">denounced\u003c/a> for not disclosing, in all cases, the fact that the new rice was genetically engineered. No government has approved widespread cultivation of golden rice.\u003c/p>\n\u003cp>The trial in Iowa is not likely to stir up similar controversy. Yet \u003ca href=\"http://www.hs.iastate.edu/awards/chs-recipients/chs-2011/wendy-white/\">Wendy White\u003c/a>, the researcher at Iowa State University who is carrying it out, is reluctant to discuss it. In an e-mail to NPR, she wrote that disclosing details about the study \"could preclude me from publishing our findings in a peer-reviewed scientific journal.\"\u003c/p>\n\u003cp>Even if, as expected, the Iowa experiment confirms that beta carotene in the bananas does boost vitamin A levels in the volunteers' blood samples, this doesn't mean that the \"super banana\" really is a solution to the problem of vitamin A deficiency in Uganda.\u003c/p>\n\u003cp>Many regulatory and practical obstacles remain. For the banana to have any impact at all, governments would have to approve it, farmers would have to grow it, and ordinary people would have to be persuaded to eat orange-tinted bananas.\u003c/p>\n\u003cp>Even if all that happened, the benefits of eating high-beta-carotene bananas, in a real-world African village, are likely to be subtle. That impact \"is a very hard thing to measure,\" says \u003ca href=\"http://www.ifpri.org/staffprofile/erick-boy\">Erick Boy\u003c/a>, a specialist on nutrition at the International Food Policy Research Institute. Boy works with an initiative called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a>, which is working to create biofortified crops through traditional breeding.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=2178\">Michael Grusak\u003c/a>, a specialist on the nutritional quality of food with the USDA's Agricultural Research Service, is convinced that crops with higher nutritional levels are worth the effort, even if their effects are difficult to measure. \"We know that people are not getting enough\" crucial nutrients, such as vitamin A and iron, he says. \"You have to get more in their mouths and hope for the best after that.\"\u003c/p>\n\u003cp>HarvestPlus's biggest success so far is the deep-orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/15/158783117/saving-lives-in-africa-with-the-humble-sweet-potato\">sweet potato\u003c/a>, which was introduced in Mozambique and Uganda. That crop requires no regulatory approvals, since it was created by cross-breeding existing varieties, rather than through genetic engineering. This sweet potato also packs a dose of beta carotene several times bigger than what's in the new super banana.\u003c/p>\n\u003cp>A village-by-village promotional campaign succeeded in persuading farmers and consumers to adopt the orange sweet potato. And according to Boy, scientists are now seeing evidence that people who eat it regularly are, in fact, healthier.\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": "Raw Milk Producers Aim To Regulate Themselves",
"title": "Raw Milk Producers Aim To Regulate Themselves",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140707_me_raw_milk_producers_aim_to_regulate_themselves.mp3\"] \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\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_84586\" class=\"wp-caption aligncenter\" style=\"max-width: 3603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/charlotte-smith-121878d3a9c2480b0ef1547f5564835b7e59f85a.jpg\" alt=\"Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\" width=\"3603\" height=\"2702\" class=\"size-full wp-image-84586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlotte Smith, of Champoeg Creamery in St. Paul, Ore., says raw milk may offer health benefits. But she also acknowledges its very real dangers. Photo: Courtesy of Champoeg Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/07/326957043/raw-milk-producers-aim-to-regulate-themselves\">The Salt at NPR Food\u003c/a> (7/7/14)\u003c/p>\n\u003cp>A growing number of Americans are buying raw milk. That's milk that has not been pasteurized to kill bacteria.\u003c/p>\n\u003cp>As we've reported, the legal treatment of raw milk varies state by state. In some places like California, it's sold in stores. In other states, it's outlawed entirely — although folks get around regulations by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=17840865\">buying a \"stake\" in a cow\u003c/a> so they're drinking what amounts to their own milk, or selling it as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/13/141249172/a-legal-loophole-for-raw-milk-lovers-call-it-pet-food\">pet food\u003c/a>.\u003c/p>\n\u003cp>But this patchwork of permissions and workarounds means that, as a nation, we don't have any national standards when it comes to raw milk testing and safety.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A new group is trying to change that.\u003c/p>\n\u003cp>Mark McAfee is the CEO of \u003ca href=\"http://www.organicpastures.com/\">Organic Pastures\u003c/a>, California's largest raw milk dairy. And after frustration with the lack of national standards, he founded the \u003ca href=\"http://rawmilkinstitute.net/\">Raw Milk Institute\u003c/a>.\u003c/p>\n\u003cp>\"People are searching for local raw milk,\" McAfee explains. \"But when they go to the farm, or they go to the store, they really don't know what they're getting.\"\u003c/p>\n\u003cp>To create both accountability and transparency, McAfee worked with epidemiologists, biologists and other health professionals to create RAWMI's standards. Instead of just focusing on the end results, like bacteria levels, they also worked up detailed protocols for the entire process — from taking the temperature of the dishwasher used to clean the milk bottles to the distance between the water well and manure pile.\u003c/p>\n\u003cp>The group is also looking at the risk specific to each farm, whether it's a muddy slope with three cows in Oregon or a sunny California farm with a midsize herd.\u003c/p>\n\u003cp>When a farm completes its hazards analysis, planning and testing — and passes a site visit from RAWMI — it is listed on the institute's website. Right now there are half a dozen farms listed, with 10 more in the midst of the process.\u003c/p>\n\u003cp>The first farm to be listed was \u003ca href=\"http://champoegcreamery.com/\">Champoeg Creamery\u003c/a>, a small dairy about 30 miles south of Portland, Ore. Owner Charlotte Smith is a fifth-generation farmer. But when she first started producing raw milk a few years ago, she discovered it was an entirely different animal.\u003c/p>\n\u003cp>\"I could call the extension office, and get some help on what was going on with my vegetables, or what is this beetle eating my tomatoes,\" says Smith. \"But there's no one that will help you with raw milk production.\"\u003c/p>\n\u003cp>And with about 100 families buying her milk — and monitoring an \u003ca href=\"http://www.oregonlive.com/health/index.ssf/2012/04/more_people_stricken_with_e_co.html\">E. coli outbreak\u003c/a> at a neighboring farm that landed kids in the hospital — Smith was committed to getting it right. Because while Smith says raw milk may offer health benefits, she also acknowledges the very real dangers.\u003c/p>\n\u003cp>\"You can bring home a chicken and sell the eggs, and feel pretty safe about it. But raw milk, coming out of a cow, and manure flying during milking time — it is a huge challenge, far different than any other farm animal we have.\"\u003c/p>\n\u003cp>As someone looking for guidance, Smith was a bit surprised that national regulatory agencies wouldn't lend their expertise to establishing safety criteria. To them, she says:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Raw milk is here to stay, whether you want to admit it or not. So why not work together, come up with some very basic things, where if you're going to produce and sell raw milk, you're going to agree that you have met these standards. In my mind, it seems so easy.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>But regulatory agencies aren't jumping in. That's because they argue that raw milk is not safe under any circumstances. \u003ca href=\"http://www.cdc.gov/media/spokesperson/sme-bios/tauxe.pdf\">Robert Tauxe\u003c/a> at the Centers for Disease Control and Prevention says that while the safety plans and regular testing advocated by RAWMI can certainly reduce the risk of bacterial contamination, they can't offer any certainty that the particular gallon you grab from the shelf is truly safe.\u003c/p>\n\u003cp>\"A cow can test negative today, and then get infected tomorrow,\" notes Tauxe.\u003c/p>\n\u003cp>Tauxe is not unsympathetic to the reasons people seek out raw milk. \"I understand the interest in having colonies of living bacteria in the food we eat,\" he says. \"The problem is when those living bacteria that are beneficial get mixed up with the living bacteria that cause disease.\"\u003c/p>\n\u003cp>But for raw milk drinkers like Portlander Adrian Hale, getting those living bacteria are worth the risk. And guidelines like those established by the Raw Milk Institute are a part of managing that risk.\u003c/p>\n\u003cp>\"There's a lot of choices we make with food, so I try to make those choices as best I can,\" says Hale. As a \u003ca href=\"http://communaltable.com\">food writer\u003c/a> concerned with healthful choices, Hale looks for the full story behind the food on her table. And as a mother, she's even more concerned. \"I don't want to be a negligent parent. I just wanted that assurance that the person who is producing the milk is paying attention.\"\u003c/p>\n\u003cp>As Hale notes, a lot of food choices can have risk — food outbreaks have struck everything from cantaloupe to spinach, and we take a chance every time we eat a delicious raw oyster. But when the producer — and the consumer — are paying attention, it can create a risk that's a little more manageable.\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 Great Fish Swap': How America Is Downgrading Its Seafood Supply",
"title": "'The Great Fish Swap': How America Is Downgrading Its Seafood Supply",
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"content": "\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/fa/2014/07/20140701_fa_01.mp3\"] \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84399\" class=\"wp-caption aligncenter\" style=\"max-width: 3258px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap602703023166_wide-da66ea432b75f0ff0ba7c0a3900379df433f01cb.jpg\" alt='Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP' width=\"3258\" height=\"1833\" class=\"size-full wp-image-84399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg says the decline of local fish markets, and the resulting sequestration of seafood to a corner of our supermarkets, has contributed to \"the facelessness and comodification of seafood.\" Photo: J. Scott Applewhite/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/01/327248504/the-great-fish-swap-how-america-is-downgrading-its-seafood-supply\">Fresh Air\u003c/a> (7/1/14) \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>What's the most popular seafood in the U.S.? Shrimp. The average American eats more shrimp per capita than tuna and salmon combined. Most of that shrimp comes from Asia, and most of the salmon we eat is also imported. In fact, 91 percent of the seafood Americans eat comes from abroad, but one-third of the seafood Americans \u003cem>catch\u003c/em> gets sold to other countries.\u003c/p>\n\u003cp>Shrimp and salmon are two case studies in the unraveling of America's seafood economy, according to Paul Greenberg, author of the new book \u003cem>American Catch: The Fight for Our Local Seafood.\u003c/em> Greenberg tells \u003cem>Fresh Air\u003c/em>'s Terry Gross about what's driving the changes in America's seafood economy and why you should buy wild salmon frozen when its out of season.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Interview Highlights\u003c/strong>\u003c/h3>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/327248318/american-catch-the-fight-for-our-local-seafood\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/fish-american-catch.jpg\" alt=\"American Catch: The Fight for Our Local Seafood by Paul Greenberg\" width=\"300\" height=\"455\" class=\"alignleft size-full wp-image-84407\">\u003c/a>\u003cstrong>On what Greenberg calls \"The Great Fish Swap\" \u003c/strong>\u003c/p>\n\u003cp>What I think we're doing is we're low-grading our seafood supply. In effect what we're doing is we're sending the really great, wild stuff that we harvest here on our shores abroad, and in exchange, we're importing farm stuff that, frankly, is of an increasingly dubious nature.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We export millions of tons of wild, mostly Alaska salmon abroad and import mostly farmed salmon from abroad. So salmon for salmon, we're trading wild for farmed. Another great example of this fish swap is the swapping of Alaska pollack for tilapia and pangasius [catfish]. \u003ca href=\"http://www.laweekly.com/squidink/2014/02/26/is-mcdonalds-fish-sandwich-what-fast-food-is-supposed-to-be\">Alaska pollack\u003c/a> is the thing in [McDonald's] Filet-O-Fish sandwich; it's the thing in that fake crab that you find in your California roll. We use a lot of pollack ourselves, but we send 600 million pounds of it abroad every year. And in the other direction, we get a similarly white flaky fish — tilapia or pangasius — coming to us mostly from China and Vietnam. They fill a similar fish niche, but they're very different.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why the U.S. exports the best-quality fish \u003c/strong>\u003c/p>\n\u003cp>We only eat about 15 pounds of seafood per year per capita. That's half of the global average, so there's that. The other thing is that other countries really are hip to seafood. The Chinese love seafood; the Japanese, the Koreans — they love seafood. They're willing to pay top dollar for it. We just aren't willing to do so. We want our food cheap and easy.\u003c/p>\n\u003cp>All of this fast-food commodification of seafood protein — because that's kind of what it is at this point — adds to that general preference for cheap stuff. Kind of in tandem and in league with that is the American tendency to avoid taste. ... Foodies [talk] about flavor and texture and the food movement and that kind of thing, and that's true of about 5 percent of Americans, but 95 percent of Americans really are not so into flavor. ... If we don't like the flavorsome fish — like bluefish, mackerel, things like oysters, things that really taste of the sea — if we don't like that, then we're going to go for these generic, homogenized, industrialized products.\u003c/p>\n\u003cp>\u003cstrong>On sending American salmon to China and back for cheap labor \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84400\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/paul-greenberg-c-justin-schein-318f4aab482515f2e5dfaaf90e525bfddad8bc1d-290x217.jpg\" alt=\"Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Greenberg is also the author of Four Fish: The Future of the Last Wild Food. Photo: Justin Schein/Courtesy of Penguin Press\u003c/figcaption>\u003c/figure>\n\u003cp>A certain amount of Alaska salmon gets caught by Americans in Alaska, sent to China, defrosted, filleted, boned, refrozen and sent back to us. How's that for food miles? We don't want to pay the labor involved in boning fish and more and more of that fish that used to go make that round trip is actually staying in China because the Chinese are realizing how good it is, much to our detriment. ...\u003c/p>\n\u003cp>The labor is so much cheaper that it makes the shipping cost-effective. When you ship things via freighter, frozen, the cost per mile is relatively low compared to, say, air freighting or train travel or truck freighting.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>On why you should buy wild salmon frozen, not fresh, if it's out of season \u003c/strong>\u003c/p>\n\u003cp>It's going to be frozen anyway. I sometimes will go to a supermarket in January and I'll see fresh, wild Alaska salmon sitting out there on ice and I just shake my head at it because I know that if it's January, there's a very little chance that that fish is fresh.\u003c/p>\n\u003cp>Nearly all of the salmon, when it comes into the processing plants in Alaska, gets immediately frozen. And that's great because if you freeze a fish right out of the water it will be of the highest quality that you can get out of a frozen product. So when you go to the supermarket in January, don't go to the fresh seafood counter for your salmon; go to the frozen bins and get those nice vacuum-packed Alaska salmon things. They're just going to be of higher quality.\u003c/p>\n\u003cp>\u003cstrong>On slave labor and the Thai shrimp industry \u003c/strong>\u003c/p>\n\u003cp>The largest shrimp producer for us right now is Thailand. ... It turns out, a certain amount of the shrimp that come to us from Thailand seems to be coming to us in part as the result of \u003ca href=\"http://www.nytimes.com/2014/06/21/world/asia/us-gives-thailand-and-malaysia-lowest-grade-on-human-trafficking.html\">slave labor\u003c/a>.\u003c/p>\n\u003cp>Shrimp are fed wild fish ground up and turned into meal — trash fish, they're called, just random fish that are trolled up in the South China Sea. It turns out, a large amount of that fish is being caught by boats in which the labor onboard are slaves and that fish gets ground up and sold to Thai shrimp farms.\u003c/p>\n\u003cp>\u003cstrong>On the decline of local fish markets \u003c/strong>\u003c/p>\n\u003cp>We don't want fish markets in our view shed. We don't want to smell them. We don't want to look at them. So they really have been banished from the center of our cities and sequestered to a corner of our supermarkets.\u003c/p>\n\u003cp>This is a process that aids all of the facelessness and commodification of seafood. ... Seafood has been taken out of the hands of the experts and put into the hands of the traders, so people really cannot identify the specificity of fish anymore. Because supermarkets rely on mass distribution systems, often frozen product, it means that the relationship between coastal producers of seafood is broken and so it's much easier for them to deal with the Syscos of the world, or these large purveyors that use these massive shrimp operations in Thailand or China, than it is for them to deal with the kind of knotty nature of local fishermen. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"title": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
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"content": "\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \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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"excerpt": "Bake them, grill them, even smother them in chocolate. College students and food writers who count instant ramen noodles as a staple are devising all sorts of ways to make them healthier and tastier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \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": "Centerfield of Greens: SF Giants Open Edible Garden",
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"content": "\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Going to a game just got greener. And more delicious. The San Francisco Giants opened The Garden at AT&T Park. Sarah Henry reports from the field.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83957\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants.garden-e1403655576377.jpg\" alt=\"Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\" width=\"580\" height=\"413\" class=\"size-full wp-image-83957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ballpark garden: A fresh alternative to typical sports arena fare. Photo: Suzanna Mitchell/Courtesy SF Giants\u003c/figcaption>\u003c/figure>\n\u003cp>Going to a game just got greener. And more delicious. Yesterday, the \u003ca href=\"http://sanfrancisco.giants.mlb.com/index.jsp?c_id=sf\">San Francisco Giants\u003c/a> opened The Garden at AT&T Park.\u003c/p>\n\u003cp>Located behind centerfield, the garden will supply vegetables and fruits for menu items courtesy of the Giants’ food service partner, \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>. We’re talking strawberry smoothies, Mason Jar salads and crostini with chard.\u003c/p>\n\u003cfigure id=\"attachment_83960\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/giants-garden-molly-watson700.jpg\" alt=\"Mason Jar Salads. Photo: Molly Watson\" width=\"500\" class=\"size-full wp-image-83960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mason Jar Salads. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>The 4,320-square-foot space, one of the first edible gardens in a U.S. ballpark, boasts vertical aeroponic towers, which efficiently grow nutritious greens and herbs.\u003c/p>\n\u003cp>Blooming big time today: Artichokes, collards, chard, lettuce and, of course, kale.\u003c/p>\n\u003cp>On hand at the ribbon-cutting ceremony: The Giants healthy-eating ambassador, \u003ca href=\"http://m.mlb.com/sf/video/v25605121/pence-shows-what-it-takes-to-follow-the-paleo-diet\">Hunter Pence\u003c/a>, who has dabbled with the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo Diet\u003c/a> and converted the likes of Buster Posey and other teammates to the wonders of eating green.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Think Kale Salad for starters. Or \u003ca href=\"https://twitter.com/hashtag/kalepower\">#kalepower\u003c/a> to Giants fans in the know.\u003c/p>\n\u003cfigure id=\"attachment_83959\" class=\"wp-caption aligncenter\" style=\"max-width: 580px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/IMG_1677-e1403656181990.jpg\" alt=\"An edible garden is the latest attraction at the Giants ballpark.\" width=\"580\" height=\"435\" class=\"size-full wp-image-83959\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An edible garden is the latest attraction at the Giants ballpark. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the mix: Junior Giants, 9-year-olds from \u003ca href=\"http://www.kidsclub.org/find-a-club/willie-mays-boys-girls-club-at-hunters-point/\">Willie Mays Boys and Girls Club of Hunters Point\u003c/a>, who got to eat greens, plant seeds and talk ball with the home run hitting Hunter.\u003c/p>\n\u003cp>Oh, and a couple of offspring of media types who were delighted to meet a real live MLB star. And eat good, green, clean grub.\u003c/p>\n\u003cp>A visit to the ballpark just got a whole lot tastier. Plans call for the gathering spot–complete with seating, fire pits and concession stands–to open to the public after the All-Star break next month.\u003c/p>\n\u003cp>Did we mention there’s a bar slated for the space too?\u003c/p>\n\u003cp>Fans can still brown bag it and picnic on the sod farm in front, which provides soil for the playing field. Oh, and if you want to watch the game from here? The garden’s centerfield wall will feature small cutout slits with ground-level views of the action.\u003c/p>\n\u003cp>The garden will also serve as a community teaching tool. The goal is to educate young eaters (and eager ballplayers hoping to catch a glimpse of their heroes at batting practice, perhaps) about the value of growing greens and eating fresh food.\u003c/p>\n\u003cp>Could the Giants kick off a ballpark trend?\u003c/p>\n\u003cp>We know \u003ca href=\"http://oakland.athletics.mlb.com/index.jsp?c_id=oak\">The A’s\u003c/a> have some serious stadium problems going on. But can we get some healthy food happening in the ballpark on this side of the Bay? Let’s Go Oakland.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A girl can dream.\u003c/p>\n\u003cfigure id=\"attachment_83958\" class=\"wp-caption aligncenter\" style=\"max-width: 510px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/huntergabe.giantsgarden-e1403654291672.jpg\" alt=\"Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine.\" width=\"510\" height=\"680\" class=\"size-full wp-image-83958\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale lovin' ballplayer Hunter Pence and a fan, also a keen green eating machine. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tequila Nation: Mexico Reckons With Its Complicated Spirit ",
"title": "Tequila Nation: Mexico Reckons With Its Complicated Spirit ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/06/20140624_me_tequila_nation_mexico_reckons_with_its_complicated_spirit_.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Some of tequila's oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83863\" class=\"wp-caption aligncenter\" style=\"max-width: 3252px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/107705519_wide-1a03dc1f7414e697aeddc4e36756d7e0fc9c220e.jpg\" alt=\"Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\" width=\"3252\" height=\"1826\" class=\"size-full wp-image-83863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue agaves grow in a plantation for the production of tequila in Arandas, Jalisco state, Mexico, in December 2010. In the past 20 years, tequila has become fashionable all over the world, demonstrating that producers' international sales strategy has been a great success. Photo: Hector Guerrero/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/5252035/the-kitchen-sisters\">The Kitchen Sisters\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/24/323714694/tequila-nation-mexico-reckons-with-its-complicated-spirit\">NPR Food\u003c/a> (6/24/14)\u003c/p>\n\u003cp>The Mexican town of Tequila in the western state of Jalisco is the heart of a region that produces the legendary spirit. Any bottle of tequila must be made from the Weber Blue species of agave, grown and distilled in this region.\u003c/p>\n\u003cp>Field after field of agave gives this land a blue hue, defining an economy and its traditions.\u003c/p>\n\u003cfigure id=\"attachment_83864\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/img_0683-0ed78c5143b2a6b8a9ac32444545ab55bcfb6b6f-290x217.jpe\" alt=\"Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guillermo Erickson Sauza's family has been making tequila for five generations. Photo: The Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But using just one species of blue agave to make 100 percent blue agave tequila is done through cloning the plants, without pollination or flowering. After \"doing this for so many generations, the agaves are getting weaker, and the only way to protect them is by the increased use of pesticides and herbicides,\" David Suro of the Tequila Interchange Project tells us.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That and other environmental issues have \u003cem>tequileros\u003c/em>, or tequila makers, concerned about the future of the industry.\u003c/p>\n\u003cp>\u003cstrong>The Spirit's Hidden History\u003c/strong>\u003c/p>\n\u003cp>Guillermo Erickson Sauza, a member of one of tequila's royal families, gives us a tour of his 125-year-old tequila distillery process in the town of Tequila on the northwest slope of the Tequila volcano. His distillery and hundreds of others, both large and small, fill the hills and valleys some 60 minutes outside Guadalajara, Jalisco's capital and Mexico's second-largest city.\u003c/p>\n\u003cp>Cenobio Sauza, his great-great grandfather, got to the town of Tequila in the 1850s when he was 16. At the time, it was a boomtown, and many people were setting up tequila distilleries there. The natural spring water, the rusty red volcanic soil, the climate all made the region perfect for the growing of blue agave.\u003c/p>\n\u003cp> Cenobio started the brand of Tequila Sauza in 1873, and was the first to export tequila into the U.S. In 1893, Tequila Sauza made a sensation when it was served at the Chicago World's Fair. At that time the drink was called \u003cem>vino mescal\u003c/em>.\u003c/p>\n\u003cp> Traditionally, Guillermo tells us, \"tequila was the drink of cement workers and bricklayers.\" At weddings and celebrations in Sauza's own family, and families like his, brandy was served, not tequila.\u003c/p>\n\u003cp> In 1946, Guillermo's grandfather Javier took over Sauza, and slowly helped make tequila what it became — one of the premier products of Mexico. In a move that shocked his family, he sold the distillery in 1976 without warning.\u003c/p>\n\u003cfigure id=\"attachment_83875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tequila-siembra-azul.jpg\" alt=\"Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siembra Azul founder and owner David Suro holds a glass of tequila in one of the aging vaults at the distillery in Arandas, Jalisco, Mexico. Photo: Erich Schlegel/Erich Schlegel/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>Through the years, the family held on to one of its small, old distilleries. About a decade ago, Javier's grandson decided to come back to Tequila and started making the drink in the old traditional way, using a stone crusher, taking a long time to age the spirit. He brought out his first brand, which he called Los Abuelos, or \"the grandparents,\" in Mexico. In the U.S., Los Abuelos is sold under the name Fortaleza, which means \"fortitude.\"\u003c/p>\n\u003cp>\u003cstrong>'Agave Business Is A Casino Business'\u003c/strong>\u003c/p>\n\u003cp> It takes five to eight years for the blue agave, the only kind of agave that can be used to make official appellation tequila, to mature. Growing agave is risk-filled, and requires knowledge and maintenance.\u003c/p>\n\u003cfigure id=\"attachment_83865\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/agave-empire_custom-665afad1e3f220432d1f40f9b7ce77b68d1a5746-290x184.jpg\" alt=\"Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\" width=\"290\" height=\"184\" class=\"size-medium wp-image-83865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave has been at the heart of Mexican culture for centuries. Its uses were endless: aguamiel, a fresh nectar beverage, pulgue (fermented nectar), syrup, vinegars, string, rope, shoes, textiles, nails, paper, thatch, tiles, fuel, sop, bandages and snakebite cures. Image: Courtesy of Robert English\u003c/figcaption>\u003c/figure>\n\u003cp>So agave growers and tequila producers must be looking far ahead at all times.\u003c/p>\n\u003cp> \"Agave business is a casino business,\" says \u003ca href=\"http://www.tequilainterchangeproject.org/members/board/\">David Suro\u003c/a>, president of the Tequila Interchange Project, a nonprofit organization and consumer advocacy group for agave distilled spirits.\u003c/p>\n\u003cp>In the same way wine producers are always wrestling with climate, weather, bugs and soil conditions, the \u003cem>tequileros\u003c/em> and agave producers are working just as hard. But instead of one season of growth and then harvest, they have to tend their fields for five to eight years before the sugar levels are high enough for harvest.\u003c/p>\n\u003cp>Suro produces a tequila, too, called Siembra Azul. \"It's kosher certified,\" he says. \"There's not a Mexican institution to certify organic. So the kosher certification is the closest [to prove how] very careful we make our tequila.\"\u003c/p>\n\u003cp> \u003cstrong>Composting Tequila\u003c/strong> \u003c/p>\n\u003cp> Mexican video journalist Rogelio Navarro says Guadalajara is the Silicon Valley of Mexico in many ways. \"I would compare the tequila industry to the electronic industry, which is so important to us here,\" Navarro says. That means tequila is likely to play a huge part in the future of Mexico's economy.\u003c/p>\n\u003cp>Traditionally tequila was a Mexican family business passed from generation to generation. Now that is changing. \"The biggest tequila companies are not Mexican anymore; they are internationally owned,\" he says. \"Tequila produces a lot of jobs and a lot of money, and now they just the sent the first package of tequila to China, and they're expecting to sell millions of liters of tequila in China.\"\u003c/p>\n\u003cp> Navarro notes that tequila not only means alcohol — it also means culture. It's associated with folkloric dancing, with music, with film, with tourism.\u003c/p>\n\u003cp> The Tequila Chamber of Commerce and the Tequila Regulation Council are now very focused on what is happening with tequila all over the world, says Navarro. And they make sure that tequila produced in tequila country is actually tequila because of the agave they are using and the amount in the final product. There have long been troubles with people both in and outside of Mexico producing something they label as tequila that is not true tequila, not 100 percent blue agave.\u003c/p>\n\u003cp>Navarro has been following some of the efforts to make tequila production more organic and sustainable, as it is an industry that produces a serious amount of waste.\u003c/p>\n\u003cfigure id=\"attachment_83879\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/pinas.jpg\" alt=\"Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\" width=\"1120\" height=\"425\" class=\"size-full wp-image-83879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Piñas are piled into the ovens at La Alteña Distillery in the highlands of Jalisco, before (left) and after being roasted, and before their juice has been fermented and distilled into tequila. Photo: Kitchen Sisters for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The cellulosic waste, or bagasse, is what is left once you cook the agave plant and chop it and put it through a mill. ... What do they do with all this organic trash?\" he says. \"They were trying to compost it, and you can use it back in the agave fields as well, but in the past it's been easier to just throw away. Now, there's a guy that decided, what are people in Brazil are doing with the cane? And he bought the machines and started compressing the bagasse and making bricks, and he started to sell them as charcoal for roasting and bricks for houses.\"\u003c/p>\n\u003cp> Carlos Camarena is a third-generation family master distiller and one of the most respected \u003cem>tequileros\u003c/em> in Mexico. Tequila, Arandas and Atotonilco are three of the major areas where agave thrives and exceptional tequila is made. We make the pilgrimage with him to his La Altena distillery in the highlands of Jalisco, where he makes the legendary Tequila Tapatio, Tequila Ocho and more.\u003c/p>\n\u003cp>Inside is a huge round pit made of stone, with a stone wheel on top of it. \"What we are looking at is called a \u003cem>tahona\u003c/em>,\" he says.\u003c/p>\n\u003cp>In the past, the wheel was turned by mules. The stone crushes the agave and squeezes out the juice. Three years ago, Carlos' father pulled out the mules and replaced them with a John Deere tractor to pull the wheel. Tequila Siete Leguas, about an hour away near Atotonilco, is one of the last distilleries to crush its agave with the huge stone wheel pulled by mules.\u003c/p>\n\u003cp>\u003cstrong>Tequila For The Next Generation\u003c/strong>\u003c/p>\n\u003cp>At La Altena, Camarena is thinking deeply about the environmental impact of making tequila. \"We're noticing the summers are getting hotter and hotter every year, and the winters are getting colder,\" he says. \"So much hot is making the plant grow faster, but not letting it get all the nutrients from the soil and develop the sugar content and the acidity and to be as healthy.\"\u003c/p>\n\u003cp> And he notes that \u003cem>tequileros\u003c/em> face a particular difficulty because blue agave plants being used to produce these millions of gallons of tequila are clones from the same mother. This monoculture style of agriculture over time requires more and more pesticides and herbicides to carry on.\u003c/p>\n\u003cp> About eight years ago, Camarena also got interested in treating all of the residues at the distillery instead of just dumping them in the garbage. With all the organic materials it's producing, it started making an organic fertilizer that it put back on the agave fields. And the distillery started recycling all the water it uses instead of just throwing it away.\u003c/p>\n\u003cp>Camarena is awaiting certification as a green industry because he is focused on controlling all aspects of the \"leftovers\" the distillery creates through the tequila-making process, to make certain it has no polluting effect, including reducing emissions into the air from its boilers and stills. He tells us, \"If I want to change the world, I need to start by changing yourself, and let's see if that attracts other people to do what they have to do in order to have a better planet for people who come after us.\"\u003c/p>\n\u003cp>\u003cstrong>Agave Goddess\u003c/strong>\u003c/p>\n\u003cp>Carmen Villareal is one of the few women in Mexico to run a tequila company. It's called Tequila San Matias, and it's now 127 years old. Villareal tells us about Mayahuel, the pre-Columbian goddess of fertility and maternity who is a sort of patron saint of tequila and is often pictured with 200 breasts.\u003c/p>\n\u003cp>\"Our agaves have babies,\" says Villareal. \"Normally one agave can have 10 or 12 babies, so it is about being productive.\" Villareal sees Mexico through the eyes of Mayaguel, the productivity and fertility of tequila working for the growth and wellness of the country.\u003c/p>\n\u003cp>\"Mexico is a country with great poverty,\" she says. \"Tequila is an important income for the country. For example, our distillery is located in a tiny town, and we are practically the only source of work in the area. The way I see the industry, we we can help bring wellness and opportunity to our country.\" \u003c/p>\n\u003cp>\u003cstrong>More From The Kitchen Sisters\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kitchensisters.org/\">The Kitchen Sisters\u003c/a>, Davia Nelson and Nikki Silva, are Peabody Award-winning independent producers who create radio and multimedia stories for NPR and public broadcast. Their \u003ca href=\"http://www.npr.org/series/91851784/hidden-kitchens-the-kitchen-sisters\">Hidden Kitchen\u003c/a> series travels the world, chronicling little-known kitchen rituals and traditions that explore how communities come together through food — from modern-day Sicily to medieval England, the Australian Outback to the desert oasis of California.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In The Making Of Megafarms, A Few Winners And Many Losers",
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"content": "\u003cfigure id=\"attachment_83601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\" alt=\"When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/06/20140616_atc_how_the_rise_of_the_megafarms_drained_small_heartland_towns.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">The Salt at NPR Food\u003c/a> (6/16/14)\u003c/p>\n\u003cp>It seems that everybody, going back at least to \u003ca href=\"http://www.monticello.org/site/jefferson/quotations-agriculture\">Thomas Jefferson\u003c/a>, loves small family farms.\u003c/p>\n\u003cp>Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.agcensus.usda.gov/\">latest census of American agriculture\u003c/a>, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are, of course, mixed feelings about this trend, even among farmers themselves. Talking to people in rural communities, one hears resignation, sadness, even some anger. Because as farms grow bigger, many small towns are shrinking and even dying.\u003c/p>\n\u003cp>To understand this trend from the inside, I made an appointment to meet Todd Zenger, a young man in his thirties who's among the top grain producers in Kansas.\u003c/p>\n\u003cp>As I drove to meet him, I became increasingly confused. My GPS took me into a suburban development east of Manhattan, Kans., past neatly trimmed lawns and well-appointed houses. There wasn't a field or tractor in sight.\u003c/p>\n\u003cp>Eventually I arrived at the house where Zenger and his wife Ty live. It is also the operations center of their farm.\u003c/p>\n\u003cp>The fields are far away — hours away by car, in three completely separate parts of Kansas. But Zenger can sit at his desk and look down at them through Google maps.\u003c/p>\n\u003cp>\"This is our Greensburg farm,\" he says, pointing to the outlines of irrigated circles in south-central Kansas. \"This is our Goodland farm. This is our Jewell farm.\" Goodland is in the northwest corner of Kansas. Jewell is in north-central Kansas.\u003c/p>\n\u003cp>His computer is linked directly to equipment on the farms. Zenger can check the moisture of corn in his grain bins from here. He can see what workers are doing with the farm equipment almost minute by minute. \"This pink line is where our tractor drove in the last 24 hours,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_83594\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda-290x217.jpg\" alt=\"Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This operation covers 16,000 acres; 25 square miles of Kansas farmland. It's almost certainly in the top 1 percent of American farms, in terms of sales. Half a century ago, there were probably dozens of farms on that land, and dozens of families. Yet Zenger and his father-in-law now manage this farm with just seven full-time employees.\u003c/p>\n\u003cp>Those workers plant the seeds, spread the fertilizer and keep the irrigation water flowing. Zenger spends more of his time making big-ticket decisions: what seeds to buy, or when to sell their harvest.\u003c/p>\n\u003cp>\"I'm in here, most days, paying attention to the grain markets,\" he says. \"You have to forward contract, you have to hedge, locking in profits.\"\u003c/p>\n\u003cp>The story of how this farm got so large helps explain how American agriculture has changed over the past few decades. And it illustrates some of the costs.\u003c/p>\n\u003cp>That story begins with the white-haired man who's standing behind Todd Zenger, just listening. This is his father in law, Roger Oplinger.\u003c/p>\n\u003cp>Oplinger grew up on a very small farm near the tiny town of Jewell, in north-central Kansas. He rode horses and milked cows by hand. But he had ambition. \"The natural thing for me as a farm kid was, I wanted to do things differently. I wanted to use automation. I wanted to farm more acres,\" he recalls.\u003c/p>\n\u003cp>He started with 80 acres that he bought from his grandfather, raising hogs and growing crops. Eventually he decided to just focus on growing crops: wheat, sorghum, soybeans and corn.\u003c/p>\n\u003cp>He worked hard and took big risks. \"We were probably on the edge of bankruptcy every year from 1980 until 1995,\" he says.\u003c/p>\n\u003cp>Not everyone survived. Oplinger was among the fortunate ones. More than most, he also pushed to get bigger. \"I don't care what you do in capitalism, the natural process is to grow, and be profitable,\" Oplinger says.\u003c/p>\n\u003cp>He saw opportunity in new technology: tractors that steer themselves, using GPS; bigger planters and harvesters. Farmers could afford to buy that equipment if they were big, and the technology made it a lot easier to farm more acres.\u003c/p>\n\u003cp>Put that together, and growth meant bigger profits — which made it possible for him to buy even more land.\u003c/p>\n\u003cp>It was a path to prosperity. But listening to Oplinger talk about it, I also sense a painful side of that journey.\u003c/p>\n\u003cp>He only lives part of the year now in Jewell, his home town. He says that it's become a lonely place for him. Some people in town don't even talk to him anymore.\u003c/p>\n\u003cp>\"I hate to say it,\" Oplinger says, and pauses for a while before continuing: \"But there's a lot of jealousy.\"\u003c/p>\n\u003cp>When there's a land auction, and he walks in, it gets real quiet. You know what other farmers are thinking, he says: \"How much is too much? How much is enough?\"\u003c/p>\n\u003cp>So Oplinger feels like he has to defend himself, and the scale of his farm.\u003c/p>\n\u003cp>\"Our farm grew to be large in a way that I have a very good conscience about — a clear conscience,\" he says.\u003c/p>\n\u003cp>Some farms grow at the expense of other people, he says. But his farm expanded, in many cases, because farm families came to him and his wife and asked them to rent their land, or buy their farms. \"They could no longer, within their family, farm and get the return from the land that they wanted,\" Oplinger says.\u003c/p>\n\u003cp>But Oplinger admits that such decisions come with a cost. When families give up farming and move away, it drains life out of small communities. And this is the source of much of the resentment aimed at big-time farming.\u003c/p>\n\u003cfigure id=\"attachment_83595\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\" alt=\"An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"3455\" height=\"1941\" class=\"size-full wp-image-83595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Oplinger's home town of Jewell, for example, no longer has its own schools. \u003cbr>The population of Jewell County has fallen by half over the past 50 years. There's no longer a store in the entire county where you can buy a pair of dress shoes, or a new suit.\u003c/p>\n\u003cp>Donn Teske is a Kansas farmer who's watched these changes carefully. He's vice president of the \u003ca href=\"http://www.nfu.org/index.php\">National Farmers Union\u003c/a>.\u003c/p>\n\u003cp>He also lives near the town of Wheaton, Kan., where the stained glass windows of Wheaton Congregational Church, still the most impressive building in town, are now partly boarded up.\u003c/p>\n\u003cfigure id=\"attachment_83596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9-290x217.jpg\" alt=\"Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Teske has deep roots in this community. As he drives me around the rolling grasslands and fields, he pulls out pictures of ancestors who built a new life here, starting with his great-great-grandfather Michael Teske who emigrated from Germany in 1868.\u003c/p>\n\u003cp>Teske points out a tree-lined homestead where old friends once lived. \"Where his house set there's no house, and the barn will soon be torn down, and there's another segment of the local community that's gone.\"\u003c/p>\n\u003cp>It's happening lots of places, he says. Western Kansas is starting to look like the panhandle of Texas, where \"there's nothing left but huge modern farms and boarded-up main streets of county seats. And that's really sad to see.\"\u003c/p>\n\u003cp>Teske doesn't really have a solution. Economic competition between neighbors is a fact of farm life, he says, as is the sight of young people moving away because they see opportunity somewhere else, leaving family farms with no farmers.\u003c/p>\n\u003cp>In fact, Teske says, the same thing might happen with his farm. \"We've survived on the farm, we raised four kids here. I'm proud of all my kids, they're going to be fine, but I don't know if any of them will come back to the farm.\"\u003c/p>\n\u003cp>Meanwhile, Oplinger and his wife Barbara are handing over management of their megafarm to their daughter Ky and her husband, Todd Zenger.\u003c/p>\n\u003cp>So you could say that this big farm is succeeding in keeping the family tradition alive. It's the cutting edge of agriculture, and an opportunity for the next generation.\u003c/p>\n\u003cp>But that younger generation isn't exactly on the farm. The Zengers live a long way from the little town of Jewell.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/farming-smalltown.jpg\" alt=\"When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\" width=\"1120\" height=\"629\" class=\"size-full wp-image-83601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When families give up farming and move away, it drains life out of small communities. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/16/321705130/in-the-making-of-megafarms-a-few-winners-and-many-losers\">The Salt at NPR Food\u003c/a> (6/16/14)\u003c/p>\n\u003cp>It seems that everybody, going back at least to \u003ca href=\"http://www.monticello.org/site/jefferson/quotations-agriculture\">Thomas Jefferson\u003c/a>, loves small family farms.\u003c/p>\n\u003cp>Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.agcensus.usda.gov/\">latest census of American agriculture\u003c/a>, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are, of course, mixed feelings about this trend, even among farmers themselves. Talking to people in rural communities, one hears resignation, sadness, even some anger. Because as farms grow bigger, many small towns are shrinking and even dying.\u003c/p>\n\u003cp>To understand this trend from the inside, I made an appointment to meet Todd Zenger, a young man in his thirties who's among the top grain producers in Kansas.\u003c/p>\n\u003cp>As I drove to meet him, I became increasingly confused. My GPS took me into a suburban development east of Manhattan, Kans., past neatly trimmed lawns and well-appointed houses. There wasn't a field or tractor in sight.\u003c/p>\n\u003cp>Eventually I arrived at the house where Zenger and his wife Ty live. It is also the operations center of their farm.\u003c/p>\n\u003cp>The fields are far away — hours away by car, in three completely separate parts of Kansas. But Zenger can sit at his desk and look down at them through Google maps.\u003c/p>\n\u003cp>\"This is our Greensburg farm,\" he says, pointing to the outlines of irrigated circles in south-central Kansas. \"This is our Goodland farm. This is our Jewell farm.\" Goodland is in the northwest corner of Kansas. Jewell is in north-central Kansas.\u003c/p>\n\u003cp>His computer is linked directly to equipment on the farms. Zenger can check the moisture of corn in his grain bins from here. He can see what workers are doing with the farm equipment almost minute by minute. \"This pink line is where our tractor drove in the last 24 hours,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_83594\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait-4746285473545215f1b9357271454711e3354fda-290x217.jpg\" alt=\"Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Todd Zenger (seated) with his father-in-law, Roger Oplinger. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>This operation covers 16,000 acres; 25 square miles of Kansas farmland. It's almost certainly in the top 1 percent of American farms, in terms of sales. Half a century ago, there were probably dozens of farms on that land, and dozens of families. Yet Zenger and his father-in-law now manage this farm with just seven full-time employees.\u003c/p>\n\u003cp>Those workers plant the seeds, spread the fertilizer and keep the irrigation water flowing. Zenger spends more of his time making big-ticket decisions: what seeds to buy, or when to sell their harvest.\u003c/p>\n\u003cp>\"I'm in here, most days, paying attention to the grain markets,\" he says. \"You have to forward contract, you have to hedge, locking in profits.\"\u003c/p>\n\u003cp>The story of how this farm got so large helps explain how American agriculture has changed over the past few decades. And it illustrates some of the costs.\u003c/p>\n\u003cp>That story begins with the white-haired man who's standing behind Todd Zenger, just listening. This is his father in law, Roger Oplinger.\u003c/p>\n\u003cp>Oplinger grew up on a very small farm near the tiny town of Jewell, in north-central Kansas. He rode horses and milked cows by hand. But he had ambition. \"The natural thing for me as a farm kid was, I wanted to do things differently. I wanted to use automation. I wanted to farm more acres,\" he recalls.\u003c/p>\n\u003cp>He started with 80 acres that he bought from his grandfather, raising hogs and growing crops. Eventually he decided to just focus on growing crops: wheat, sorghum, soybeans and corn.\u003c/p>\n\u003cp>He worked hard and took big risks. \"We were probably on the edge of bankruptcy every year from 1980 until 1995,\" he says.\u003c/p>\n\u003cp>Not everyone survived. Oplinger was among the fortunate ones. More than most, he also pushed to get bigger. \"I don't care what you do in capitalism, the natural process is to grow, and be profitable,\" Oplinger says.\u003c/p>\n\u003cp>He saw opportunity in new technology: tractors that steer themselves, using GPS; bigger planters and harvesters. Farmers could afford to buy that equipment if they were big, and the technology made it a lot easier to farm more acres.\u003c/p>\n\u003cp>Put that together, and growth meant bigger profits — which made it possible for him to buy even more land.\u003c/p>\n\u003cp>It was a path to prosperity. But listening to Oplinger talk about it, I also sense a painful side of that journey.\u003c/p>\n\u003cp>He only lives part of the year now in Jewell, his home town. He says that it's become a lonely place for him. Some people in town don't even talk to him anymore.\u003c/p>\n\u003cp>\"I hate to say it,\" Oplinger says, and pauses for a while before continuing: \"But there's a lot of jealousy.\"\u003c/p>\n\u003cp>When there's a land auction, and he walks in, it gets real quiet. You know what other farmers are thinking, he says: \"How much is too much? How much is enough?\"\u003c/p>\n\u003cp>So Oplinger feels like he has to defend himself, and the scale of his farm.\u003c/p>\n\u003cp>\"Our farm grew to be large in a way that I have a very good conscience about — a clear conscience,\" he says.\u003c/p>\n\u003cp>Some farms grow at the expense of other people, he says. But his farm expanded, in many cases, because farm families came to him and his wife and asked them to rent their land, or buy their farms. \"They could no longer, within their family, farm and get the return from the land that they wanted,\" Oplinger says.\u003c/p>\n\u003cp>But Oplinger admits that such decisions come with a cost. When families give up farming and move away, it drains life out of small communities. And this is the source of much of the resentment aimed at big-time farming.\u003c/p>\n\u003cfigure id=\"attachment_83595\" class=\"wp-caption aligncenter\" style=\"max-width: 3455px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmHomestead_wide-47cca5b18e7542d85a4feac65bf96ae5cf20f7c7.jpg\" alt=\"An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"3455\" height=\"1941\" class=\"size-full wp-image-83595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An abandoned farmstead near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Oplinger's home town of Jewell, for example, no longer has its own schools. \u003cbr>The population of Jewell County has fallen by half over the past 50 years. There's no longer a store in the entire county where you can buy a pair of dress shoes, or a new suit.\u003c/p>\n\u003cp>Donn Teske is a Kansas farmer who's watched these changes carefully. He's vice president of the \u003ca href=\"http://www.nfu.org/index.php\">National Farmers Union\u003c/a>.\u003c/p>\n\u003cp>He also lives near the town of Wheaton, Kan., where the stained glass windows of Wheaton Congregational Church, still the most impressive building in town, are now partly boarded up.\u003c/p>\n\u003cfigure id=\"attachment_83596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/BigFarmPortrait2-3bbbb9dfb27d952a2857a167996debf53d17a7e9-290x217.jpg\" alt=\"Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-83596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donn Teske looks through family heirlooms in a house where his ancestors lived near Wheaton, Kans. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Teske has deep roots in this community. As he drives me around the rolling grasslands and fields, he pulls out pictures of ancestors who built a new life here, starting with his great-great-grandfather Michael Teske who emigrated from Germany in 1868.\u003c/p>\n\u003cp>Teske points out a tree-lined homestead where old friends once lived. \"Where his house set there's no house, and the barn will soon be torn down, and there's another segment of the local community that's gone.\"\u003c/p>\n\u003cp>It's happening lots of places, he says. Western Kansas is starting to look like the panhandle of Texas, where \"there's nothing left but huge modern farms and boarded-up main streets of county seats. And that's really sad to see.\"\u003c/p>\n\u003cp>Teske doesn't really have a solution. Economic competition between neighbors is a fact of farm life, he says, as is the sight of young people moving away because they see opportunity somewhere else, leaving family farms with no farmers.\u003c/p>\n\u003cp>In fact, Teske says, the same thing might happen with his farm. \"We've survived on the farm, we raised four kids here. I'm proud of all my kids, they're going to be fine, but I don't know if any of them will come back to the farm.\"\u003c/p>\n\u003cp>Meanwhile, Oplinger and his wife Barbara are handing over management of their megafarm to their daughter Ky and her husband, Todd Zenger.\u003c/p>\n\u003cp>So you could say that this big farm is succeeding in keeping the family tradition alive. It's the cutting edge of agriculture, and an opportunity for the next generation.\u003c/p>\n\u003cp>But that younger generation isn't exactly on the farm. The Zengers live a long way from the little town of Jewell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Finally! A Decent Espresso On The International Space Station",
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"content": "\u003cfigure id=\"attachment_83585\" class=\"wp-caption aligncenter\" style=\"max-width: 2139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\" alt=\"The new ISSpresso orbital espresso machine. Photo: Argotec\" width=\"2139\" height=\"1603\" class=\"size-full wp-image-83585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new ISSpresso orbital espresso machine. Photo: Argotec\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/06/16/322595897/finally-a-decent-espresso-on-the-international-space-station\">The Two-Way at NPR\u003c/a> (6/16/14)\u003c/p>\n\u003cp>Italian astronaut \u003ca href=\"https://twitter.com/astro_luca\">Luca Parmitano\u003c/a>, during his stay on the International Space Station last year, said the one thing he missed was a real cup of espresso.\u003c/p>\n\u003cp>Engineers on the ground in Italy were way ahead of him.\u003c/p>\n\u003cp>They had already been hard at work solving the problems of zero-G espresso and now they're ready to launch ISSpresso, \"the first capsule-based espresso system able to work in the extreme conditions of space.\"\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.lavazza.com/en/.content/document/pdf/PR_Italian-espresso-in-orbit.pdf\">news release\u003c/a>, \"ISSpresso is a veritable technological and engineering jewel, able to deliver a perfect espresso in weightless environment.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The project is a joint venture by \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, an Italian aerospace firm that is a leader in the space food sector, coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the \u003ca href=\"http://www.asi.it/en\">Italian space agency, ASI.\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=cx45rg8Q-Cw]\u003c/p>\n\u003cp>\"[Today] we are in a position to overcome the limits of weightlessness and enjoy a good espresso,\" says Giuseppe Lavazza, vice president of Lavazza. He emphasizes that unlike the so-called \"coffee\" the ISS astronauts had been forced to drink until now, the ISSpresso would deliver \"a real coffee, that which one drinks in a café. Good, hot and steaming.\"\u003c/p>\n\u003cp>\u003ca href=\"http://phys.org/news/2014-06-italians-isspresso-machine-iss.html#jCp\">According to Phys.org: \u003c/a>\"The new machine will use a capsule system (instead of a full ground system) and will be capable of making not just espresso, but several other hot beverages including caffè lungo and coffee. The company notes that the plastic tube that usually conveys hot water inside a normal espresso machine has been replaced by steel tube, making the unit capable of withstanding very high pressure. They also added multiple redundant systems (and likely resistance to vibration) to ensure continued service for many years to come.\"\u003c/p>\n\u003cp>Lavazza is also launching a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/coffee-blends/\">consumer version of its capsule-based espresso\u003c/a> to work in a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/\">Keurig espresso maker. \u003c/a>\u003c/p>\n\u003cp> And, \u003ca href=\"http://www.collectspace.com/news/news-061614a-isspresso-espresso-coffee-space.html\">Collect Space reports:\u003c/a>\u003c/p>\n\u003cblockquote>\n\u003cp>\"The ISSpresso, while the first coffee machine, is not the first beverage dispenser to be developed for astronauts in space. In the mid-1990s, the Coca-Cola Company flew on two space shuttle flights fountains to dispense carbonated soft drinks. The results however, were not what Coca-Cola expected and the project was canceled.\u003c/p>\n\u003cp> \"The beverages currently flown to the station, including fruit drinks, tea and coffee, are dry powders packaged in Capri-Sun-like foil pouches. On orbit, the astronauts add water — recycled from the crew's urine and other waste water — to the drinks and then insert a clamped straw to avoid the liquid from floating out.\"\u003c/p>\n\u003c/blockquote>\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_83585\" class=\"wp-caption aligncenter\" style=\"max-width: 2139px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/space-coffee1-c7461fbc48d97d0ecfa613e97613886c88540e4a.jpg\" alt=\"The new ISSpresso orbital espresso machine. Photo: Argotec\" width=\"2139\" height=\"1603\" class=\"size-full wp-image-83585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new ISSpresso orbital espresso machine. Photo: Argotec\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/131724812/scott-neuman\">Scott Neuman\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/06/16/322595897/finally-a-decent-espresso-on-the-international-space-station\">The Two-Way at NPR\u003c/a> (6/16/14)\u003c/p>\n\u003cp>Italian astronaut \u003ca href=\"https://twitter.com/astro_luca\">Luca Parmitano\u003c/a>, during his stay on the International Space Station last year, said the one thing he missed was a real cup of espresso.\u003c/p>\n\u003cp>Engineers on the ground in Italy were way ahead of him.\u003c/p>\n\u003cp>They had already been hard at work solving the problems of zero-G espresso and now they're ready to launch ISSpresso, \"the first capsule-based espresso system able to work in the extreme conditions of space.\"\u003c/p>\n\u003cp>According to a \u003ca href=\"http://www.lavazza.com/en/.content/document/pdf/PR_Italian-espresso-in-orbit.pdf\">news release\u003c/a>, \"ISSpresso is a veritable technological and engineering jewel, able to deliver a perfect espresso in weightless environment.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The project is a joint venture by \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, an Italian aerospace firm that is a leader in the space food sector, coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the \u003ca href=\"http://www.asi.it/en\">Italian space agency, ASI.\u003c/a>\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/cx45rg8Q-Cw'\n title='//www.youtube.com/embed/cx45rg8Q-Cw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"[Today] we are in a position to overcome the limits of weightlessness and enjoy a good espresso,\" says Giuseppe Lavazza, vice president of Lavazza. He emphasizes that unlike the so-called \"coffee\" the ISS astronauts had been forced to drink until now, the ISSpresso would deliver \"a real coffee, that which one drinks in a café. Good, hot and steaming.\"\u003c/p>\n\u003cp>\u003ca href=\"http://phys.org/news/2014-06-italians-isspresso-machine-iss.html#jCp\">According to Phys.org: \u003c/a>\"The new machine will use a capsule system (instead of a full ground system) and will be capable of making not just espresso, but several other hot beverages including caffè lungo and coffee. The company notes that the plastic tube that usually conveys hot water inside a normal espresso machine has been replaced by steel tube, making the unit capable of withstanding very high pressure. They also added multiple redundant systems (and likely resistance to vibration) to ensure continued service for many years to come.\"\u003c/p>\n\u003cp>Lavazza is also launching a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/coffee-blends/\">consumer version of its capsule-based espresso\u003c/a> to work in a \u003ca href=\"http://www.lavazza.com/en/at-home/espresso-cappuccino/rivo/\">Keurig espresso maker. \u003c/a>\u003c/p>\n\u003cp> And, \u003ca href=\"http://www.collectspace.com/news/news-061614a-isspresso-espresso-coffee-space.html\">Collect Space reports:\u003c/a>\u003c/p>\n\u003cblockquote>\n\u003cp>\"The ISSpresso, while the first coffee machine, is not the first beverage dispenser to be developed for astronauts in space. In the mid-1990s, the Coca-Cola Company flew on two space shuttle flights fountains to dispense carbonated soft drinks. The results however, were not what Coca-Cola expected and the project was canceled.\u003c/p>\n\u003cp> \"The beverages currently flown to the station, including fruit drinks, tea and coffee, are dry powders packaged in Capri-Sun-like foil pouches. On orbit, the astronauts add water — recycled from the crew's urine and other waste water — to the drinks and then insert a clamped straw to avoid the liquid from floating out.\"\u003c/p>\n\u003c/blockquote>\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 Salad Frontier: Why Astronauts Need To Grow Lettuce In Space",
"title": "The Salad Frontier: Why Astronauts Need To Grow Lettuce In Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_83134\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\" alt='Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA' width=\"1800\" height=\"1348\" class=\"size-full wp-image-83134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/10/320321553/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space\">The Salt at NPR Food\u003c/a> (6/10/14)\u003c/p>\n\u003cp>Have you ever craved a salad, I mean \u003cem>really\u003c/em> craved a salad because you've been eating a lot of freeze-dried meat and beans?\u003c/p>\n\u003cp>Astronauts who spend months on end in space sure do miss their greens. That's why NASA is embarking on a program to get astronauts growing their own food. First stop is the International Space Station and a vegetable production system called \u003ca href=\"http://www.nasa.gov/content/veggie-plant-growth-system-activated-on-international-space-station/\">Veg-01\u003c/a>, or \"Veggie.\"\u003c/p>\n\u003cp>We've brought you stories before about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/eating-on-mars-be-sure-to-pack-the-tortillas/\">cooking food\u003c/a> in space and why astronauts \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">love hot sauce\u003c/a>, but as for growing food, NASA is just in the seedling stage with Veggie.\u003c/p>\n\u003cp>Veggie is a 1.5-foot long capsule that glows like an otherworldly purple jellyfish. Inside are six Outredgeous lettuce plants (a red Romaine variety), some growing better than others, NASA says. They are scheduled for harvest Tuesday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The eerie purple glow comes from grow lights similar to those used in greenhouses on Earth. Veggie has 132 red, 32 green, and 32 blue LED lights, says Gioia Massa, the scientist in charge, to get the plants going in the right direction.\u003c/p>\n\u003cfigure id=\"attachment_83135\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\" alt=\"How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most plants are really just fine with red and blue lights ... for photosynthesis,\" Massa says. But the green lights are in there because otherwise, the plants look pretty unappetizing to humans. \"They look gray and purple in that kind of light,\" she says.\u003c/p>\n\u003cp>Astronaut Steve \"Swanny\" Swanson, who tends the plants in sunglasses, jokes that he's \"getting a tan while growing lettuce.\"\u003c/p>\n\u003cp>The Veggie growing unit took years to develop. Because of the lack of gravity and other atmospheric challenges on the ISS, it has its own heat and air exchange systems.\u003c/p>\n\u003cp>\"We call it a bellows,\" Massa says. There's a fan, drawing air from the station's internal atmosphere up and passing it out through a vent, sending oxygen out and carbon dioxide in – a bonus air cleaner for the ISS. The access side of Veggie has a \"flexible accordion structure. It's attached up at the top with magnets, but you can take it down to photograph,\" she says, so NASA can keep tabs on the seedlings.\u003c/p>\n\u003cp>The bottom of the unit is made of screens covered in plant pillows – little sealed off packets of seeds and fertilizer and a wicking material so the plants can take up water. That part has not worked as well as hoped, so some of the plants got a little stressed before they added extra water, Massa says.\u003c/p>\n\u003cp>So will the astronauts get to taste the greens Tuesday, when they're set to be harvested? Nope — at least not right way.\u003c/p>\n\u003cp>The scientists at NASA want to make sure the lettuce didn't pick up any pathogens first, so the specimens will be frozen and sent back to Earth for testing in the fall.\u003c/p>\n\u003cp>\"We test for E. coli, salmonella — the standard food pathogens. We also test total fungi, yeast and molds,\" says Massa.\u003c/p>\n\u003cp>While they don't expect to find anything dangerous, there could be things in the air coming from the humans that the plants pick up. \"We don't sterilize the crew,\" she says.\u003c/p>\n\u003cp>Growing lettuce is space is clearly a whole lot of work. Is it really necessary when prepared foods are so readily available? Yes, says Massa.\u003c/p>\n\u003cp>\"It's expensive to send food, and food is heavy,\" she says, with the packaging required. And as there are longer missions planned for Mars and beyond in the future, the costs could be prohibitive.\u003c/p>\n\u003cp>But there are mental health benefits for the astronauts-turned-gardeners as well.\u003c/p>\n\u003cp>\"The psychology of having something growing you can eat — it's very satisfying – most of the time, when you're not fighting off pests or something,\" Massa says.\u003c/p>\n\u003cp>No word yet on whether any extraterrestrial garden pests have shown up to spoil the party.\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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"excerpt": "With the help of grow lights and air exchange fans, NASA is growing lettuce on the International Space Station. The scheme could help keep food costs down — and keep astronauts happy tending plants.",
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"description": "With the help of grow lights and air exchange fans, NASA is growing lettuce on the International Space Station. The scheme could help keep food costs down — and keep astronauts happy tending plants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83134\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-f925b40b2a4983fe2d66eaa17638158bdfdeb4e9.jpg\" alt='Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA' width=\"1800\" height=\"1348\" class=\"size-full wp-image-83134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Astronaut Steve \"Swanny\" Swanson tends to lettuce plants growing at the International Space Station that may one day make it into his salad. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/10/320321553/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space\">The Salt at NPR Food\u003c/a> (6/10/14)\u003c/p>\n\u003cp>Have you ever craved a salad, I mean \u003cem>really\u003c/em> craved a salad because you've been eating a lot of freeze-dried meat and beans?\u003c/p>\n\u003cp>Astronauts who spend months on end in space sure do miss their greens. That's why NASA is embarking on a program to get astronauts growing their own food. First stop is the International Space Station and a vegetable production system called \u003ca href=\"http://www.nasa.gov/content/veggie-plant-growth-system-activated-on-international-space-station/\">Veg-01\u003c/a>, or \"Veggie.\"\u003c/p>\n\u003cp>We've brought you stories before about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/eating-on-mars-be-sure-to-pack-the-tortillas/\">cooking food\u003c/a> in space and why astronauts \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294191/why-astronauts-crave-tabasco-sauce\">love hot sauce\u003c/a>, but as for growing food, NASA is just in the seedling stage with Veggie.\u003c/p>\n\u003cp>Veggie is a 1.5-foot long capsule that glows like an otherworldly purple jellyfish. Inside are six Outredgeous lettuce plants (a red Romaine variety), some growing better than others, NASA says. They are scheduled for harvest Tuesday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The eerie purple glow comes from grow lights similar to those used in greenhouses on Earth. Veggie has 132 red, 32 green, and 32 blue LED lights, says Gioia Massa, the scientist in charge, to get the plants going in the right direction.\u003c/p>\n\u003cfigure id=\"attachment_83135\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/nasa-salad-2-a59f576111828814e4bc104977714fc91c6e97c3.jpg\" alt=\"How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\" width=\"1800\" height=\"1349\" class=\"size-full wp-image-83135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How does your garden grow? An astronaut checks on his lettuce plants aboard the International Space Station. Photo: Courtesy of NASA\u003c/figcaption>\u003c/figure>\n\u003cp>\"Most plants are really just fine with red and blue lights ... for photosynthesis,\" Massa says. But the green lights are in there because otherwise, the plants look pretty unappetizing to humans. \"They look gray and purple in that kind of light,\" she says.\u003c/p>\n\u003cp>Astronaut Steve \"Swanny\" Swanson, who tends the plants in sunglasses, jokes that he's \"getting a tan while growing lettuce.\"\u003c/p>\n\u003cp>The Veggie growing unit took years to develop. Because of the lack of gravity and other atmospheric challenges on the ISS, it has its own heat and air exchange systems.\u003c/p>\n\u003cp>\"We call it a bellows,\" Massa says. There's a fan, drawing air from the station's internal atmosphere up and passing it out through a vent, sending oxygen out and carbon dioxide in – a bonus air cleaner for the ISS. The access side of Veggie has a \"flexible accordion structure. It's attached up at the top with magnets, but you can take it down to photograph,\" she says, so NASA can keep tabs on the seedlings.\u003c/p>\n\u003cp>The bottom of the unit is made of screens covered in plant pillows – little sealed off packets of seeds and fertilizer and a wicking material so the plants can take up water. That part has not worked as well as hoped, so some of the plants got a little stressed before they added extra water, Massa says.\u003c/p>\n\u003cp>So will the astronauts get to taste the greens Tuesday, when they're set to be harvested? Nope — at least not right way.\u003c/p>\n\u003cp>The scientists at NASA want to make sure the lettuce didn't pick up any pathogens first, so the specimens will be frozen and sent back to Earth for testing in the fall.\u003c/p>\n\u003cp>\"We test for E. coli, salmonella — the standard food pathogens. We also test total fungi, yeast and molds,\" says Massa.\u003c/p>\n\u003cp>While they don't expect to find anything dangerous, there could be things in the air coming from the humans that the plants pick up. \"We don't sterilize the crew,\" she says.\u003c/p>\n\u003cp>Growing lettuce is space is clearly a whole lot of work. Is it really necessary when prepared foods are so readily available? Yes, says Massa.\u003c/p>\n\u003cp>\"It's expensive to send food, and food is heavy,\" she says, with the packaging required. And as there are longer missions planned for Mars and beyond in the future, the costs could be prohibitive.\u003c/p>\n\u003cp>But there are mental health benefits for the astronauts-turned-gardeners as well.\u003c/p>\n\u003cp>\"The psychology of having something growing you can eat — it's very satisfying – most of the time, when you're not fighting off pests or something,\" Massa says.\u003c/p>\n\u003cp>No word yet on whether any extraterrestrial garden pests have shown up to spoil the party.\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": "At 'Pestaurant,' Grasshopper Burgers Win Over Eaters Who Say 'Yuck'",
"title": "At 'Pestaurant,' Grasshopper Burgers Win Over Eaters Who Say 'Yuck'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82920\" class=\"wp-caption aligncenter\" style=\"max-width: 3009px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug2_custom-a50429b8367921d812adc974c240e56f5faa4713.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug2_custom-a50429b8367921d812adc974c240e56f5faa4713.jpg\" alt=\"Andres Escobar, a Pestaurant attendee, enjoys a grasshopper burger garnished with Mexican spice mealworms. Photos: Maggie Starbard/NPR\" width=\"3009\" height=\"999\" class=\"size-full wp-image-82920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andres Escobar, a Pestaurant attendee, enjoys a grasshopper burger garnished with Mexican spice mealworms. Photos: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/318573980/at-pestaurant-grasshopper-burgers-win-over-eaters-who-say-yuck\">The Salt at NPR Food\u003c/a> (6/5/14) \u003c/p>\n\u003cp>If you're a scientist and you work for a pest control company, you're used to thinking about bugs as the enemy you're trained to kill.\u003c/p>\n\u003cp>Now try putting one in your mouth.\u003c/p>\n\u003cp>It took some mental rearranging for Nancy Troyano, an entomologist for Ehrlich Pest Control. But on Wednesday she did it for the first time in her life.\u003c/p>\n\u003cp>\"I'm used to looking at grasshoppers under a microscope,\" Troyano tells The Salt. \"I know what their internal organs and the spines on their legs look like, so I was kind of thinking about them.\"\u003c/p>\n\u003cfigure id=\"attachment_82921\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug5-cb7e1ebff998b5bb63a8a156cc5e401021cfaa9d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug5-cb7e1ebff998b5bb63a8a156cc5e401021cfaa9d-290x217.jpg\" alt=\"Nancy Troyano, an entomologist with Ehrlich, tries her very first insect. Photo: Maggie Starbard/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nancy Troyano, an entomologist with Ehrlich, tries her very first insect. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Troyano actually had no intention of eating any insects at the event. Her company sponsored the tasting at the Occidental Grill in Washington, D.C., just a half block from the White House, and she was there to talk about what the company does.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But then her boss, Ehrlich CEO John Myers, pressured her into it. And she was pleasantly surprised: \"It didn't taste so bad — kind of like baked potato chips.\"\u003c/p>\n\u003cp>Troyano was among many skeptics who found much to like about the pop-up Pestaurant, which drew tourists and Washingtonians onto the Occidental's patio for about four hours Wednesday to taste grasshopper burgers, roasted crickets, Mexican spice mealworms and ant lollipops. It was one of 12 Pestaurant events sponsored by Ehrlich and its parent company around the world.\u003c/p>\n\u003cp>John Mongini, from Flagstaff, Ariz., initially winced at his first taste of cricket. But after a few chews, he relaxed, describing them as \"kind of like sunflower seeds.\"\u003c/p>\n\u003cp>Perhaps the greatest gastronomic success of the snacks laid out for the noshing were the turkey burgers with ground-up and whole grasshoppers mixed in.\u003c/p>\n\u003cp>The juicy, grilled burgers were garnished with peppers and lettuce and served with an array of gourmet condiments. And there were two key reasons they were delicious: They'd been concocted the night before by Rodney Scruggs, the Occidental's executive chef. And they included a brilliant secret ingredient: duck fat, to keep them moist.\u003c/p>\n\u003cfigure id=\"attachment_82922\" class=\"wp-caption aligncenter\" style=\"max-width: 3007px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug4_custom-caafc8494e65bbe58e79994618fb87516c17bc48.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug4_custom-caafc8494e65bbe58e79994618fb87516c17bc48.jpg\" alt=\"John Mongini from Flagstaff, Ariz., munches on a cricket. Wincing at first, Mongini eventually decides he likes them. Photos: Maggie Starbard/NPR\" width=\"3007\" height=\"998\" class=\"size-full wp-image-82922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mongini from Flagstaff, Ariz., munches on a cricket. Wincing at first, Mongini eventually decides he likes them. Photos: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've never cooked with insects before, so this was new territory for me, but it took on a life of its own,\" Scruggs says. \"The grasshoppers gave the burgers a musty, earthy flavor, like a dried mushroom.\"\u003c/p>\n\u003cp>The match-up, however, of one of Washington's most iconic grand dame restaurants and a pest control company headquartered in Reading, Pa., was a bit puzzling.\u003c/p>\n\u003cp>Why exactly would exterminators throw a free luncheon to give out grasshoppers, mealworms and scorpions?\u003c/p>\n\u003cp>\"We're not recycling insects that were captured in people's homes,\" Ehrlich's CEO John Myers insists.\u003c/p>\n\u003cp>Moreover, says Troyano, the only bugs being served that could be considered pests would be the crickets: \"They're occasional home invaders.\"\u003c/p>\n\u003cp>Instead, Ehrlich was there for three reasons: \"to have fun, raise awareness about the serious business of pest control and raise money for hunger,\" says Myers.\u003c/p>\n\u003cfigure id=\"attachment_82923\" class=\"wp-caption aligncenter\" style=\"max-width: 3007px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug3_custom-3a54bb53b5a57be688271b4609f7266337a318fd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug3_custom-3a54bb53b5a57be688271b4609f7266337a318fd.jpg\" alt=\"Katherine Eklund, with D.C Central Kitchen, competes in a cricket eating competition. Photo: Maggie Starbard/NPR\" width=\"3007\" height=\"998\" class=\"size-full wp-image-82923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Katherine Eklund, with D.C Central Kitchen, competes in a cricket eating competition. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The idea, Myers says, came from Ehrlich's parent company, Rentokil, which sponsored the \u003ca href=\"http://www.rentokil.co.uk/pestaurant/\">first Pestaurant\u003c/a> in London in 2013. \"They expected 200 people and got 2,000,\" he says.\u003c/p>\n\u003cp>For the charity part of the event, Ehrlich had committed to donate a few dollars for everyone who tried the bugs to D.C. Central Kitchen, a local non-profit. And while Ehrlich isn't in the business of raising insects or directly promoting their consumption, Myers notes that he does see them as a viable solution to hunger.\u003c/p>\n\u003cfigure id=\"attachment_82924\" class=\"wp-caption aligncenter\" style=\"max-width: 2999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug1_custom-85f3bf9ccb70ee9ae683886a599d795ce676bbe3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug1_custom-85f3bf9ccb70ee9ae683886a599d795ce676bbe3.jpg\" alt=\"Matt Schnarr bites into a mealworm lollipop. The Pestaurant also had ant and cricket lollipops available to taste. Photos: Maggie Starbard/NPR\" width=\"2999\" height=\"996\" class=\"size-full wp-image-82924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Schnarr bites into a mealworm lollipop. The Pestaurant also had ant and cricket lollipops available to taste. Photos: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/14/maybe-its-time-to-swap-burgers-for-bugs-says-u-n/\">reported\u003c/a> last year, insect cuisine isn't just a kooky San Francisco fad anymore. The U.N.'s agricultural arm has been speaking up why insects should be an option for dinner.\u003c/p>\n\u003cp>Among the attendees of the D.C. Pestaurant was \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_ramaswamy.xml\">Sonny Ramaswany\u003c/a>, director of the National Institute of Food and Agriculture at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>In an email to The Salt, Ramaswany says he was pleased to see so many people partaking in bugs at the event. After all, insects are nutritious, and more efficient and better for the environment than other protein sources.\u003c/p>\n\u003cp>\"Edible insects are going to be part of the toolkit for us to achieve global food security,\" he says. \"Unfortunately in Western countries we will need to overcome the 'yuck' factor, and events like Pestaurant will go a long ways to help people overcome the same.\"\u003c/p>\n\u003cp>USDA, too, is now on the entomophagy bandwagon. In May, Ramaswany gave the keynote address at the \u003ca href=\"http://www.wageningenur.nl/en/show/Insects-to-feed-the-world.htm\">Insects as Food Conference\u003c/a>, hosted by the Food and Agriculture Organization and Wageningen University in the Netherlands. (He also recently wrote this \u003ca href=\"http://blogs.usda.gov/2014/05/16/insects-for-dinner-potential-tool-in-the-toolkit-to-achieve-global-food-security/\">blog post\u003c/a> about why everyone should get on board with eating bugs.) \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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"excerpt": "A pest control company and a venerable Washington, D.C., grill teamed up to offer gourmet bugs to anyone who'd try them. The selection included roasted crickets, spiced mealworms and ant lollipops.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82920\" class=\"wp-caption aligncenter\" style=\"max-width: 3009px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug2_custom-a50429b8367921d812adc974c240e56f5faa4713.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug2_custom-a50429b8367921d812adc974c240e56f5faa4713.jpg\" alt=\"Andres Escobar, a Pestaurant attendee, enjoys a grasshopper burger garnished with Mexican spice mealworms. Photos: Maggie Starbard/NPR\" width=\"3009\" height=\"999\" class=\"size-full wp-image-82920\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andres Escobar, a Pestaurant attendee, enjoys a grasshopper burger garnished with Mexican spice mealworms. Photos: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/05/318573980/at-pestaurant-grasshopper-burgers-win-over-eaters-who-say-yuck\">The Salt at NPR Food\u003c/a> (6/5/14) \u003c/p>\n\u003cp>If you're a scientist and you work for a pest control company, you're used to thinking about bugs as the enemy you're trained to kill.\u003c/p>\n\u003cp>Now try putting one in your mouth.\u003c/p>\n\u003cp>It took some mental rearranging for Nancy Troyano, an entomologist for Ehrlich Pest Control. But on Wednesday she did it for the first time in her life.\u003c/p>\n\u003cp>\"I'm used to looking at grasshoppers under a microscope,\" Troyano tells The Salt. \"I know what their internal organs and the spines on their legs look like, so I was kind of thinking about them.\"\u003c/p>\n\u003cfigure id=\"attachment_82921\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug5-cb7e1ebff998b5bb63a8a156cc5e401021cfaa9d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug5-cb7e1ebff998b5bb63a8a156cc5e401021cfaa9d-290x217.jpg\" alt=\"Nancy Troyano, an entomologist with Ehrlich, tries her very first insect. Photo: Maggie Starbard/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nancy Troyano, an entomologist with Ehrlich, tries her very first insect. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Troyano actually had no intention of eating any insects at the event. Her company sponsored the tasting at the Occidental Grill in Washington, D.C., just a half block from the White House, and she was there to talk about what the company does.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But then her boss, Ehrlich CEO John Myers, pressured her into it. And she was pleasantly surprised: \"It didn't taste so bad — kind of like baked potato chips.\"\u003c/p>\n\u003cp>Troyano was among many skeptics who found much to like about the pop-up Pestaurant, which drew tourists and Washingtonians onto the Occidental's patio for about four hours Wednesday to taste grasshopper burgers, roasted crickets, Mexican spice mealworms and ant lollipops. It was one of 12 Pestaurant events sponsored by Ehrlich and its parent company around the world.\u003c/p>\n\u003cp>John Mongini, from Flagstaff, Ariz., initially winced at his first taste of cricket. But after a few chews, he relaxed, describing them as \"kind of like sunflower seeds.\"\u003c/p>\n\u003cp>Perhaps the greatest gastronomic success of the snacks laid out for the noshing were the turkey burgers with ground-up and whole grasshoppers mixed in.\u003c/p>\n\u003cp>The juicy, grilled burgers were garnished with peppers and lettuce and served with an array of gourmet condiments. And there were two key reasons they were delicious: They'd been concocted the night before by Rodney Scruggs, the Occidental's executive chef. And they included a brilliant secret ingredient: duck fat, to keep them moist.\u003c/p>\n\u003cfigure id=\"attachment_82922\" class=\"wp-caption aligncenter\" style=\"max-width: 3007px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug4_custom-caafc8494e65bbe58e79994618fb87516c17bc48.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug4_custom-caafc8494e65bbe58e79994618fb87516c17bc48.jpg\" alt=\"John Mongini from Flagstaff, Ariz., munches on a cricket. Wincing at first, Mongini eventually decides he likes them. Photos: Maggie Starbard/NPR\" width=\"3007\" height=\"998\" class=\"size-full wp-image-82922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mongini from Flagstaff, Ariz., munches on a cricket. Wincing at first, Mongini eventually decides he likes them. Photos: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"I've never cooked with insects before, so this was new territory for me, but it took on a life of its own,\" Scruggs says. \"The grasshoppers gave the burgers a musty, earthy flavor, like a dried mushroom.\"\u003c/p>\n\u003cp>The match-up, however, of one of Washington's most iconic grand dame restaurants and a pest control company headquartered in Reading, Pa., was a bit puzzling.\u003c/p>\n\u003cp>Why exactly would exterminators throw a free luncheon to give out grasshoppers, mealworms and scorpions?\u003c/p>\n\u003cp>\"We're not recycling insects that were captured in people's homes,\" Ehrlich's CEO John Myers insists.\u003c/p>\n\u003cp>Moreover, says Troyano, the only bugs being served that could be considered pests would be the crickets: \"They're occasional home invaders.\"\u003c/p>\n\u003cp>Instead, Ehrlich was there for three reasons: \"to have fun, raise awareness about the serious business of pest control and raise money for hunger,\" says Myers.\u003c/p>\n\u003cfigure id=\"attachment_82923\" class=\"wp-caption aligncenter\" style=\"max-width: 3007px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug3_custom-3a54bb53b5a57be688271b4609f7266337a318fd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug3_custom-3a54bb53b5a57be688271b4609f7266337a318fd.jpg\" alt=\"Katherine Eklund, with D.C Central Kitchen, competes in a cricket eating competition. Photo: Maggie Starbard/NPR\" width=\"3007\" height=\"998\" class=\"size-full wp-image-82923\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Katherine Eklund, with D.C Central Kitchen, competes in a cricket eating competition. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The idea, Myers says, came from Ehrlich's parent company, Rentokil, which sponsored the \u003ca href=\"http://www.rentokil.co.uk/pestaurant/\">first Pestaurant\u003c/a> in London in 2013. \"They expected 200 people and got 2,000,\" he says.\u003c/p>\n\u003cp>For the charity part of the event, Ehrlich had committed to donate a few dollars for everyone who tried the bugs to D.C. Central Kitchen, a local non-profit. And while Ehrlich isn't in the business of raising insects or directly promoting their consumption, Myers notes that he does see them as a viable solution to hunger.\u003c/p>\n\u003cfigure id=\"attachment_82924\" class=\"wp-caption aligncenter\" style=\"max-width: 2999px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug1_custom-85f3bf9ccb70ee9ae683886a599d795ce676bbe3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/bug1_custom-85f3bf9ccb70ee9ae683886a599d795ce676bbe3.jpg\" alt=\"Matt Schnarr bites into a mealworm lollipop. The Pestaurant also had ant and cricket lollipops available to taste. Photos: Maggie Starbard/NPR\" width=\"2999\" height=\"996\" class=\"size-full wp-image-82924\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt Schnarr bites into a mealworm lollipop. The Pestaurant also had ant and cricket lollipops available to taste. Photos: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/14/maybe-its-time-to-swap-burgers-for-bugs-says-u-n/\">reported\u003c/a> last year, insect cuisine isn't just a kooky San Francisco fad anymore. The U.N.'s agricultural arm has been speaking up why insects should be an option for dinner.\u003c/p>\n\u003cp>Among the attendees of the D.C. Pestaurant was \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=bio_ramaswamy.xml\">Sonny Ramaswany\u003c/a>, director of the National Institute of Food and Agriculture at the U.S. Department of Agriculture.\u003c/p>\n\u003cp>In an email to The Salt, Ramaswany says he was pleased to see so many people partaking in bugs at the event. After all, insects are nutritious, and more efficient and better for the environment than other protein sources.\u003c/p>\n\u003cp>\"Edible insects are going to be part of the toolkit for us to achieve global food security,\" he says. \"Unfortunately in Western countries we will need to overcome the 'yuck' factor, and events like Pestaurant will go a long ways to help people overcome the same.\"\u003c/p>\n\u003cp>USDA, too, is now on the entomophagy bandwagon. In May, Ramaswany gave the keynote address at the \u003ca href=\"http://www.wageningenur.nl/en/show/Insects-to-feed-the-world.htm\">Insects as Food Conference\u003c/a>, hosted by the Food and Agriculture Organization and Wageningen University in the Netherlands. (He also recently wrote this \u003ca href=\"http://blogs.usda.gov/2014/05/16/insects-for-dinner-potential-tool-in-the-toolkit-to-achieve-global-food-security/\">blog post\u003c/a> about why everyone should get on board with eating bugs.) \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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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
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