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"content": "\u003cfigure id=\"attachment_81209\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_0006-081bb18325faf9b2a7d7834746eec5d7092aa46c.jpg\" alt=\"David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81209\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Loberg's family farm in Carroll, Neb., is featured in the film Farmland. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140502_me_agribusiness_funds_farmland_to_counter_hollywood_message.mp3\"] \u003c/p>\n\u003cp>by Adam Ragusea, \u003ca href=\"http://www.gpb.org\">GPB\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/02/308066437/agribusiness-funds-farmland-to-counter-hollywood-message\">The Salt at NPR Food\u003c/a> (5/2/14)\u003c/p>\n\u003cp>The movie \u003ca href=\"http://www.farmlandfilm.com/\">\u003cem>Farmland\u003c/em>\u003c/a> opened in theaters Thursday. It's the latest in a string of documentaries about agriculture, like \u003cem>Food Inc.\u003c/em> and \u003cem>King Corn.\u003c/em>\u003c/p>\n\u003cp>But while the latter two films made damning accusations about the environmental and human costs of modern agribusiness, this documentary was funded by agribusiness. It tells a very different story.\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> opens with sweeping visuals you'd expect — swaying wheat fields and weathered barns. The documentary follows the lives of six young farmers — including a soybean grower in Nebraska and a Texas cattleman — who all share a belief that their profession is misunderstood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Films like\u003cem> Food Inc.\u003c/em> and \u003cem>King Corn \u003c/em>highlight the evils of big agriculture. Now farmers are hitting back with their own movie, \u003cem>Farmland.\u003c/em> It was funded by the U.S. Farmers and Ranchers Alliance.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Most people have some sort of idea, maybe from television or something, that there's bulldozers and tractors, just clouds of smoke going and destroying ground and destroying habitat,\" says \u003ca href=\"http://www.greenpeople.org/listing/Oasis-Organics-45623.cfm\">Sutton Morgan\u003c/a>, a farmer who grows organic onions in California, in the film. \"But they don't understand that our environment, which is our ground, has to be in good condition, otherwise you can't be a successful farmer.\"\u003c/p>\n\u003cp>\u003cem>Farmland\u003c/em> was funded by the U.S. Farmers and Ranchers Alliance. This group was formed in response to recent movies and books like \u003cem>Fast Food Nation\u003c/em>, which warned consumers off factory-farmed ground beef.\u003c/p>\n\u003cfigure id=\"attachment_81210\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mg_9930-67c05c86497dda6a98061b8a78e6e1f0b94f8711.jpg\" alt=\"The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-81210\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Loberg family raises corn and soybeans in Carroll, Neb. Photo: Don Holtz/Ketchum\u003c/figcaption>\u003c/figure>\n\u003cp>The alliance includes state farm bureaus and agribusiness giants like Monsanto, whose genetically engineered seeds were targeted for criticism in the film \u003cem>Food Inc.\u003c/em> Randy Krotz, with the Farmers and Ranchers Alliance, says they felt it was time to make their own movie.\u003c/p>\n\u003cp>\"How do you get to millennials?\" says Krotz. \"How do you get to ... a transparency generation? Let's show them a little more about how their food is raised firsthand.\"\u003c/p>\n\u003cp>In the opening scene of \u003cem>Farmland\u003c/em>, Kris Loberg and her son David are on their knees in the mud, looking for any sign that their seed has germinated.\u003c/p>\n\u003cp>The documentary shows some of the grittier aspects of farming, so it doesn't look like an industry public relations film. And, arguably, it's not. The alliance hired a respected director for the project, Oscar-winning documentarian \u003ca href=\"http://www.imdb.com/name/nm0002224/\">James Moll\u003c/a>.\u003c/p>\n\u003cp>\"I'd been wanting to do a film on farming for a long time, and my agent in [Los Angeles] said, 'You know, there's a farmers group who's looking to make a film, or to find someone to make a film on farming.' I said, 'No I don't want to do something with someone else's vision. I'm not going to make a commercial,' \" says Moll.\u003c/p>\n\u003cp>But Moll agreed to do it after being promised creative control. And you can tell he got it in one scene of workers viciously kicking hogs and a sick cow rolling across the ground, pushed by the blade of a backhoe.\u003c/p>\n\u003cp>These videos were shot secretly by animal rights activists, and they've long been viral online. In \u003cem>Farmland\u003c/em>, hog farmer Ryan Velduizen says what we're seeing is not representative. \u003c/p>\n\u003cp>\"I've seen the videos of people not treating animals correctly. First, my heart breaks — that's not, that's not the way you treat animals, that's just not right,\" says Velduizen.\u003c/p>\n\u003cp>But if the film is trying to make farmers more sympathetic, activist and food journalist \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> says that's a straw man argument.\u003c/p>\n\u003cp>\"It serves the interests of the large corporations that are really under attack to put the farmers in front of them, and say that it is the farmers being attacked, not a set of practices, not a ... highly concentrated industry, not monopolistic seed merchants, all the things that are the real targets,\" says Pollan.\u003c/p>\n\u003cp>Nonetheless, farmers have been loving the film at invitation-only screenings, like one hosted by the Georgia Farm Bureau.\u003c/p>\n\u003cp>Rancher Amy Moncrief was in the audience. She says farmers are usually too busy farming to get their point of view out there, the way this film will.\u003c/p>\n\u003cp>\"The hormones, the antibiotics and the genetically modified food — you know, all that gets really bad press a lot of times, and the truth is probably somewhere in the middle,\" says Moncrief.\u003c/p>\n\u003cp>Ultimately, this is a film about farmers, not for farmers. The documentary now opens to the public, in a limited number of theaters across the country. Producers have already cut a short version for use in schools. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.gpb.org/\">Georgia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n",
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"excerpt": "It's the largest tree fruit in the world. It's nutritious. And because it's pretty easy to grow, it has the potential to be a star in the developing world. But ... does it taste good?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Innovation: A Gadget That Scrambles The Egg Inside The Shell",
"title": "Innovation: A Gadget That Scrambles The Egg Inside The Shell",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81140\" class=\"wp-caption aligncenter\" style=\"max-width: 794px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goldenegg_wide-5fbdb37c3b2f6c1a414997c53797807d999fa268.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goldenegg_wide-5fbdb37c3b2f6c1a414997c53797807d999fa268.jpg\" alt=\"The Golden Goose will retail for around $24. Photo: Courtesy Y Line Product Design\" width=\"794\" height=\"446\" class=\"size-full wp-image-81140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Golden Goose will retail for around $24. Photo: Courtesy Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/04/30/307978652/innovation-a-gadget-that-scrambles-the-egg-inside-the-shell\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140430_me_hr_2_return_029_-_reneeselena.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/04/30/307978652/innovation-a-gadget-that-scrambles-the-egg-inside-the-shell\">All Tech Considered at NPR\u003c/a> (4/30/14)\u003c/p>\n\u003cfigure id=\"attachment_81141\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\" alt=\"The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\" width=\"200\" height=\"154\" class=\"size-full wp-image-81141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>If this egg scrambling tool works as promised, your egg can come out of its shell with the yolk and egg already mixed. You could hard or soft boil, fry, scramble or devil them into what creator Geraint Krumpe calls \"golden eggs,\" named for the eggs' creamy, soft yellow color when they come out.\u003c/p>\n\u003cp>\"I was laid off from a company I worked for for 11 years,\" Krumpe says, when asked how this all started. \"So I had to get creative.\"\u003c/p>\n\u003cp>Krumpe started a product design company, and last Easter he was surfing YouTube videos and found inspiration. \"I found \u003ca href=\"https://www.youtube.com/watch?v=aazP6zvJmiQ\">a video with a science guy\u003c/a> spinning an egg inside a shirtsleeve. So I said, I have to try this. I stayed up late and broke a bunch of eggs trying to get one to work,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eleven months later, after a lot of development and testing, Krumpe and his company released the kitchen creation he calls \u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">the Golden Goose\u003c/a>. It works by rotating an egg back and forth at an accelerated rate to mix the yolk and egg together without introducing any outside air. A soft cradle nestles the egg and holds it center, keeping it from breaking during the back-and-forth motion.\u003c/p>\n\u003cp>The device scrambles an egg inside the shell in about 15 seconds.\u003c/p>\n\u003cfigure id=\"attachment_81142\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0-290x217.jpg\" alt='A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design' width=\"290\" height=\"217\" class=\"size-medium wp-image-81142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>\"You haven't entered any outside air or other gases into the mix of protein and fats, and it allows for this chemistry to happen that has culinary benefits, because depending on what temperature the egg is at and for what time period, you can achieve a range of different flavor profiles and even different colors,\" Krumpe says.\u003c/p>\n\u003cp>Imagine all the golden egg creations! Krumpe tells us that a hard-boiled golden egg comes out tasting like savory custard. And if you simply scramble the egg in its shell and crack it into an iron skillet, it creates a tasty scrambled egg dish because you never whisked in any outside air. Plus, there's a little less dish washing.\u003c/p>\n\u003cp>\"This way you don't have to wash a fork and bowl, and it has been suggested that you could spend a lot of time as a prep cook scrambling eggs and putting them in the fridge for breakfast or baking. Here they're pre-scrambled. It doesn't take much effort and it's the best possible way to scramble,\" Krumpe says.\u003c/p>\n\u003cp>This invention is already funded, reaching more than $60,000 in support from 1,800 backers, way above its original $34,500 fundraising goal.\u003c/p>\n\u003cp>Now that it's funded, the plan is to manufacture the devices for the donors this summer and then take Golden Goose directly to consumers. Krumpe says it will retail for around $24, but probably won't be for sale until November at the earliest.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">Check out the Kickstarter page\u003c/a> for yourself, but a warning, if you're hungry: It includes many photos of delicious egg dishes. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=PoIxtFBhh5k]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/04/30/307978652/innovation-a-gadget-that-scrambles-the-egg-inside-the-shell\">All Tech Considered at NPR\u003c/a> (4/30/14)\u003c/p>\n\u003cfigure id=\"attachment_81141\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-016z_custom-a15eda8a866d273ec39856010a0b5486ebde0c88.jpg\" alt=\"The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\" width=\"200\" height=\"154\" class=\"size-full wp-image-81141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The tool scrambles an egg inside its shell in 15 seconds. Illustration: Courtesy of Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>If this egg scrambling tool works as promised, your egg can come out of its shell with the yolk and egg already mixed. You could hard or soft boil, fry, scramble or devil them into what creator Geraint Krumpe calls \"golden eggs,\" named for the eggs' creamy, soft yellow color when they come out.\u003c/p>\n\u003cp>\"I was laid off from a company I worked for for 11 years,\" Krumpe says, when asked how this all started. \"So I had to get creative.\"\u003c/p>\n\u003cp>Krumpe started a product design company, and last Easter he was surfing YouTube videos and found inspiration. \"I found \u003ca href=\"https://www.youtube.com/watch?v=aazP6zvJmiQ\">a video with a science guy\u003c/a> spinning an egg inside a shirtsleeve. So I said, I have to try this. I stayed up late and broke a bunch of eggs trying to get one to work,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eleven months later, after a lot of development and testing, Krumpe and his company released the kitchen creation he calls \u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">the Golden Goose\u003c/a>. It works by rotating an egg back and forth at an accelerated rate to mix the yolk and egg together without introducing any outside air. A soft cradle nestles the egg and holds it center, keeping it from breaking during the back-and-forth motion.\u003c/p>\n\u003cp>The device scrambles an egg inside the shell in about 15 seconds.\u003c/p>\n\u003cfigure id=\"attachment_81142\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/goose-by-y-line-product-design-010-d235589e408fc14b47fcddd25a4e2ae2045feed0-290x217.jpg\" alt='A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design' width=\"290\" height=\"217\" class=\"size-medium wp-image-81142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hard-boiled \"golden egg,\" which was scrambled inside the shell before boiling. Photo: Courtesy Y Line Product Design\u003c/figcaption>\u003c/figure>\n\u003cp>\"You haven't entered any outside air or other gases into the mix of protein and fats, and it allows for this chemistry to happen that has culinary benefits, because depending on what temperature the egg is at and for what time period, you can achieve a range of different flavor profiles and even different colors,\" Krumpe says.\u003c/p>\n\u003cp>Imagine all the golden egg creations! Krumpe tells us that a hard-boiled golden egg comes out tasting like savory custard. And if you simply scramble the egg in its shell and crack it into an iron skillet, it creates a tasty scrambled egg dish because you never whisked in any outside air. Plus, there's a little less dish washing.\u003c/p>\n\u003cp>\"This way you don't have to wash a fork and bowl, and it has been suggested that you could spend a lot of time as a prep cook scrambling eggs and putting them in the fridge for breakfast or baking. Here they're pre-scrambled. It doesn't take much effort and it's the best possible way to scramble,\" Krumpe says.\u003c/p>\n\u003cp>This invention is already funded, reaching more than $60,000 in support from 1,800 backers, way above its original $34,500 fundraising goal.\u003c/p>\n\u003cp>Now that it's funded, the plan is to manufacture the devices for the donors this summer and then take Golden Goose directly to consumers. Krumpe says it will retail for around $24, but probably won't be for sale until November at the earliest.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kickstarter.com/projects/ylinedesign/a-goose-that-lays-golden-eggs\">Check out the Kickstarter page\u003c/a> for yourself, but a warning, if you're hungry: It includes many photos of delicious egg dishes. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PoIxtFBhh5k'\n title='//www.youtube.com/embed/PoIxtFBhh5k'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Cookbook Map Reveals What's Hot In American Regional Cuisine",
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"content": "\u003cfigure id=\"attachment_81050\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\" alt=\"Region by region, Amazon food editors found the favorite cookbooks from across America. Map: Amazon\" width=\"839\" height=\"629\" class=\"size-full wp-image-81050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Region by region, Amazon food editors found the favorite cookbooks from across America. Map: \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Amazon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/29/307770050/a-cookbook-map-reveals-whats-hot-in-american-regional-cuisine\">The Salt at NPR Food\u003c/a> (4/29/14)\u003c/p>\n\u003cp>From upstate New York's heirloom veggie craze to the Pacific Northwest's baking boom, regional fare is taking off.\u003c/p>\n\u003cp>But with zillions of cookbooks coming out every year, how do you figure out which culinary jewels will be worth your precious time and shelf space?\u003c/p>\n\u003cp>Amazon, that giant aggregator of all things, breaks down about 500 regional cookbooks into manageable bites by curating what it considers the best of its vast collection. With the click of a mouse, you can explore them through the interactive \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Great American Eats map\u003c/a>.\u003c/p>\n\u003cp>Hone in on the frying pans to browse by region and then further refine your search by author and whether you want new, coming soon, used, collectible, hardcover or paperbacks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mari Malcolm, Amazon Books food editor, says she learned a few things putting the map together. For example, while California is a healthful hub of juicing how-to's and guides to going gluten-free, it's also a place where cookbook authors obsess over fatty meat.\u003c/p>\n\u003cp>\"There's lots of charcuterie coming out of California,\" Malcolm says, like \u003cem>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/em> and the new \u003cem>Charcutería: The Soul of Spain\u003c/em>, and \u003cem>Sausage Making: The Definitive Guide With Recipes\u003c/em>, which is due out May 13.\u003c/p>\n\u003cp>And while we're on the subject of meat, it's pretty much tops in Texas. The Lone Star state's best cookbooks are \"a lot of what you would expect, with barbecue and paleo [diet books],\" she says. But \u003ca href=\"http://www.amazon.com/Recipes-My-Home-Kitchen-MasterChef/dp/1623360943/ref=lp_7449751011_1_11?s=books&ie=UTF8&qid=1398781285&sr=1-11\">Christine Ha\u003c/a>'s \u003cem>Recipes from My Home Kitchen: Asian and American Comfort Food \u003c/em>is a fan favorite. Ha won Season 3 of \"MasterChef\" on Fox and lives in Houston.\u003c/p>\n\u003cp>The most prolific region for new cookbooks in recent years is the South, with 152 books — think \u003cem>Bobby Deen's Everyday Eats\u003c/em> and \u003cem>The New Southern Table. \u003c/em>It's followed closely by the mid-Atlantic, which boasts 105 of the 500 cookbooks on the list, including the coffee-table worthy Beekman Boys' latest, \u003cem>The Beekman 1802 Heirlook Vegetable Cookbook,\u003c/em> and new contributions from celebs Ina Garten, Mark Bittman and Lidia Bastianich.\u003c/p>\n\u003cp>Up north in New England, it's history and science-y tomes from America's Test Kitchen.\u003c/p>\n\u003cp>To develop the map, Malcolm started with books she personally liked, then James Beard and International Association of Culinary Professionals award winners, then historically significant ones like Fannie Farmer and the quintessential African American \u003ca href=\"http://www.amazon.com/Southern-Cooking-Pickles-Preserves-Classic/dp/1440035504/ref=sr_1_1?s=books&ie=UTF8&qid=1398781766&sr=1-1&keywords=What+Mrs.+Fisher+Knows+About+Cooking\">contribution\u003c/a> from the 19th century: \u003cem>What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc\u003c/em>. Then she threw in highly-rated reader favorites. \"Editorial selection criteria didn't have anything to do with sales,\" she says.\u003c/p>\n\u003cp>Beyond the map, Amazon says, more American cookbooks these days are incorporating food with once obscure ingredients and a global edge, be it Asian, Middle Eastern or Latin. \"There's a lot of international cooking ... across the country,\" Malcom says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81050\" class=\"wp-caption aligncenter\" style=\"max-width: 839px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/screen-shot-2014-04-28-at-5.48.47-pm-841599db5dc357980ec63203438f716e10b8a0d6.png\" alt=\"Region by region, Amazon food editors found the favorite cookbooks from across America. Map: Amazon\" width=\"839\" height=\"629\" class=\"size-full wp-image-81050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Region by region, Amazon food editors found the favorite cookbooks from across America. Map: \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Amazon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/29/307770050/a-cookbook-map-reveals-whats-hot-in-american-regional-cuisine\">The Salt at NPR Food\u003c/a> (4/29/14)\u003c/p>\n\u003cp>From upstate New York's heirloom veggie craze to the Pacific Northwest's baking boom, regional fare is taking off.\u003c/p>\n\u003cp>But with zillions of cookbooks coming out every year, how do you figure out which culinary jewels will be worth your precious time and shelf space?\u003c/p>\n\u003cp>Amazon, that giant aggregator of all things, breaks down about 500 regional cookbooks into manageable bites by curating what it considers the best of its vast collection. With the click of a mouse, you can explore them through the interactive \u003ca href=\"http://www.amazon.com/b?ie=UTF8&node=7331307011\">Great American Eats map\u003c/a>.\u003c/p>\n\u003cp>Hone in on the frying pans to browse by region and then further refine your search by author and whether you want new, coming soon, used, collectible, hardcover or paperbacks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mari Malcolm, Amazon Books food editor, says she learned a few things putting the map together. For example, while California is a healthful hub of juicing how-to's and guides to going gluten-free, it's also a place where cookbook authors obsess over fatty meat.\u003c/p>\n\u003cp>\"There's lots of charcuterie coming out of California,\" Malcolm says, like \u003cem>In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods\u003c/em> and the new \u003cem>Charcutería: The Soul of Spain\u003c/em>, and \u003cem>Sausage Making: The Definitive Guide With Recipes\u003c/em>, which is due out May 13.\u003c/p>\n\u003cp>And while we're on the subject of meat, it's pretty much tops in Texas. The Lone Star state's best cookbooks are \"a lot of what you would expect, with barbecue and paleo [diet books],\" she says. But \u003ca href=\"http://www.amazon.com/Recipes-My-Home-Kitchen-MasterChef/dp/1623360943/ref=lp_7449751011_1_11?s=books&ie=UTF8&qid=1398781285&sr=1-11\">Christine Ha\u003c/a>'s \u003cem>Recipes from My Home Kitchen: Asian and American Comfort Food \u003c/em>is a fan favorite. Ha won Season 3 of \"MasterChef\" on Fox and lives in Houston.\u003c/p>\n\u003cp>The most prolific region for new cookbooks in recent years is the South, with 152 books — think \u003cem>Bobby Deen's Everyday Eats\u003c/em> and \u003cem>The New Southern Table. \u003c/em>It's followed closely by the mid-Atlantic, which boasts 105 of the 500 cookbooks on the list, including the coffee-table worthy Beekman Boys' latest, \u003cem>The Beekman 1802 Heirlook Vegetable Cookbook,\u003c/em> and new contributions from celebs Ina Garten, Mark Bittman and Lidia Bastianich.\u003c/p>\n\u003cp>Up north in New England, it's history and science-y tomes from America's Test Kitchen.\u003c/p>\n\u003cp>To develop the map, Malcolm started with books she personally liked, then James Beard and International Association of Culinary Professionals award winners, then historically significant ones like Fannie Farmer and the quintessential African American \u003ca href=\"http://www.amazon.com/Southern-Cooking-Pickles-Preserves-Classic/dp/1440035504/ref=sr_1_1?s=books&ie=UTF8&qid=1398781766&sr=1-1&keywords=What+Mrs.+Fisher+Knows+About+Cooking\">contribution\u003c/a> from the 19th century: \u003cem>What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves, Etc\u003c/em>. Then she threw in highly-rated reader favorites. \"Editorial selection criteria didn't have anything to do with sales,\" she says.\u003c/p>\n\u003cp>Beyond the map, Amazon says, more American cookbooks these days are incorporating food with once obscure ingredients and a global edge, be it Asian, Middle Eastern or Latin. \"There's a lot of international cooking ... across the country,\" Malcom says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bracing For A Battle, Vermont Passes GMO Labeling Bill",
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"content": "\u003cfigure id=\"attachment_80876\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\" alt=\"A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay and Jeremy Bernfeld, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">The Salt at NPR Food\u003c/a> (4/24/14) \u003c/p>\n\u003cp>The Green Mountain State is poised to become the first to require food companies to label products containing genetically modified ingredients.\u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin \u003ca href=\"https://twitter.com/GovPeterShumlin/status/459048438618148864\">tweeted\u003c/a> he will sign a bill state lawmakers passed Wednesday mandating that foods with GMOs be labeled as having been produced with \"genetic engineering.\" The bill would also make it illegal for foods with GMOs to be labeled \"all natural\" or \"natural.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>The Leg. has spoken: \u003ca href=\"https://twitter.com/search?q=%23Vt&src=hash\">#Vt\u003c/a>'ers deserve to know what is in their food. I agree and look forward to signing the \u003ca href=\"https://twitter.com/search?q=%23GMO&src=hash\">#GMO\u003c/a> labeling bill into law.\u003c/p>\n\u003cp>— Peter Shumlin (@GovPeterShumlin) \u003ca href=\"https://twitter.com/GovPeterShumlin/statuses/459048438618148864\">April 23, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.\u003c/p>\n\u003cp>Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers.\u003c/p>\n\u003cp>But recently, they changed their tune a bit. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/06/food-industry-groups-say-theyll-label-gmos-on-their-terms/\">reported\u003c/a> in February, a food industry coalition representing farmers, seed companies and other food producers who rely heavily on GMO ingredients said they support voluntary labeling standards. And they asked the Food and Drug Administration to outline what they might look like.\u003c/p>\n\u003cp>The Grocery Manufacturers Association, which led that coalition, responded sternly to the passage of the Vermont bill. \"It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,\" the association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/vermont-gmo-labeling-bill-critically-flawed-and-bad-for-consumers/\">said\u003c/a> in a statement.\u003c/p>\n\u003cp>The state attorney general, Bill Sorrell, is anticipating a legal challenge.\u003c/p>\n\u003cp>\"I'll be very surprised if we are not sued if the legislature goes ahead and enacts a mandatory GMO labeling statute,\" Sorrell \u003ca href=\"http://digital.vpr.net/post/sorrell-braces-lawsuit-if-gmo-bill-becomes-law\">told\u003c/a> Vermont Public Radio on April 14. \"A lot of people might not realize that this is arguably a free speech issue.\"\u003c/p>\n\u003cp>In anticipation of a legal battle, state lawmakers included in the bill a fund for legal defense.\u003c/p>\n\u003cp>Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.\u003c/p>\n\u003cp>Once a rather niche issue, there are signs now that concerns about GMOs have gone mainstream: Federal lawmakers are weighing in.\u003c/p>\n\u003cp>Rep. Mike Pompeo, R-Kan., recently introduced a bill that would \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U1hf2PldVsI\">create a federal voluntary GMO labeling plan\u003c/a>, but it would also outlaw state rules like Vermont's that require GMO labels.\u003c/p>\n\u003cp>Labeling advocates lamented the failure of 2013 ballot initiatives to require labeling in California and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243523116/washington-state-says-no-to-gmo-labels\">Washington state\u003c/a>, but they welcomed the news from Vermont.\u003c/p>\n\u003cp>\"This is a huge victory for consumers across the country ... Vermont's law will establish a precedent that other states are sure to follow,\" Gary Hirshberg, chairman of Stonyfield Organic and the Just Label It campaign, said in a statement.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/content/vermont-set-require-gmo-labeling#.U1lCQqJnDLM\">Jeremy Bernfeld\u003c/a> is a reporter for Harvest Public Media.\u003c/em> \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_80876\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/ap427747623170_wide-18b756814eec10ac1b55c03748ab2b2c98f3659c.jpg\" alt=\"A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A customer shops for produce at the Hunger Mountain Co-op in April 2013 in Montpelier, Vt. More than a dozen food cooperatives supported the bill that would require the labeling of genetically modified foods. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay and Jeremy Bernfeld, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/24/306442972/bracing-for-a-battle-vermont-passes-gmo-labeling-bill\">The Salt at NPR Food\u003c/a> (4/24/14) \u003c/p>\n\u003cp>The Green Mountain State is poised to become the first to require food companies to label products containing genetically modified ingredients.\u003c/p>\n\u003cp>Vermont Gov. Peter Shumlin \u003ca href=\"https://twitter.com/GovPeterShumlin/status/459048438618148864\">tweeted\u003c/a> he will sign a bill state lawmakers passed Wednesday mandating that foods with GMOs be labeled as having been produced with \"genetic engineering.\" The bill would also make it illegal for foods with GMOs to be labeled \"all natural\" or \"natural.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>The Leg. has spoken: \u003ca href=\"https://twitter.com/search?q=%23Vt&src=hash\">#Vt\u003c/a>'ers deserve to know what is in their food. I agree and look forward to signing the \u003ca href=\"https://twitter.com/search?q=%23GMO&src=hash\">#GMO\u003c/a> labeling bill into law.\u003c/p>\n\u003cp>— Peter Shumlin (@GovPeterShumlin) \u003ca href=\"https://twitter.com/GovPeterShumlin/statuses/459048438618148864\">April 23, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.\u003c/p>\n\u003cp>Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers.\u003c/p>\n\u003cp>But recently, they changed their tune a bit. As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/06/food-industry-groups-say-theyll-label-gmos-on-their-terms/\">reported\u003c/a> in February, a food industry coalition representing farmers, seed companies and other food producers who rely heavily on GMO ingredients said they support voluntary labeling standards. And they asked the Food and Drug Administration to outline what they might look like.\u003c/p>\n\u003cp>The Grocery Manufacturers Association, which led that coalition, responded sternly to the passage of the Vermont bill. \"It sets the nation on a costly and misguided path toward a 50-state patchwork of GMO labeling policies that will do nothing to advance the safety of consumers,\" the association \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/vermont-gmo-labeling-bill-critically-flawed-and-bad-for-consumers/\">said\u003c/a> in a statement.\u003c/p>\n\u003cp>The state attorney general, Bill Sorrell, is anticipating a legal challenge.\u003c/p>\n\u003cp>\"I'll be very surprised if we are not sued if the legislature goes ahead and enacts a mandatory GMO labeling statute,\" Sorrell \u003ca href=\"http://digital.vpr.net/post/sorrell-braces-lawsuit-if-gmo-bill-becomes-law\">told\u003c/a> Vermont Public Radio on April 14. \"A lot of people might not realize that this is arguably a free speech issue.\"\u003c/p>\n\u003cp>In anticipation of a legal battle, state lawmakers included in the bill a fund for legal defense.\u003c/p>\n\u003cp>Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.\u003c/p>\n\u003cp>Once a rather niche issue, there are signs now that concerns about GMOs have gone mainstream: Federal lawmakers are weighing in.\u003c/p>\n\u003cp>Rep. Mike Pompeo, R-Kan., recently introduced a bill that would \u003ca href=\"http://harvestpublicmedia.org/content/bill-bar-gmo-labeling-unveiled#.U1hf2PldVsI\">create a federal voluntary GMO labeling plan\u003c/a>, but it would also outlaw state rules like Vermont's that require GMO labels.\u003c/p>\n\u003cp>Labeling advocates lamented the failure of 2013 ballot initiatives to require labeling in California and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243523116/washington-state-says-no-to-gmo-labels\">Washington state\u003c/a>, but they welcomed the news from Vermont.\u003c/p>\n\u003cp>\"This is a huge victory for consumers across the country ... Vermont's law will establish a precedent that other states are sure to follow,\" Gary Hirshberg, chairman of Stonyfield Organic and the Just Label It campaign, said in a statement.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://harvestpublicmedia.org/content/vermont-set-require-gmo-labeling#.U1lCQqJnDLM\">Jeremy Bernfeld\u003c/a> is a reporter for Harvest Public Media.\u003c/em> \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": "We Didn't Believe In 'Artisanal' Toast, Until We Made Our Own",
"title": "We Didn't Believe In 'Artisanal' Toast, Until We Made Our Own",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=305653252&mediaId=305860465\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>by Alastair Bland, Michaeleen Doucleff and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/305653252/we-didnt-believe-in-artisanal-toast-until-we-made-our-own\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>Leave it to San Francisco to turn one of the simplest — and cheapest — dishes into the trendy snack du jour.\u003c/p>\n\u003cp>We're talking about toast.\u003c/p>\n\u003cp>\"Artisanal\" toast is made from inch-thick, snow-white or grainy slices, lathered in butter and cinnamon or peanut butter and honey, then wrapped individually in wax paper.\u003c/p>\n\u003cp>And you think that latte is expensive. Each one of these slices will set you back at least $3.50.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The toast craze started at an unlikely location: a modest coffee shop, called Trouble, about four blocks from San Francisco's sleepy Ocean Beach.\u003c/p>\n\u003cp>There, Giulietta Carrelli \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\">started selling\u003c/a> the thick slices seven years ago. Now the \"$4 toast,\" as the critics label it, is a featured item in bakeries, cafes and restaurants in San Francisco and beyond. Some even have a toast menu that changes daily.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Aficionados say it's the truest comfort food. And made well, toast will bring out the ultimate crumbiness and caramel notes of bread.\u003c/p>\n\u003cp>All the talk of toast got us feeling creative.\u003c/p>\n\u003cp>And the more we thought about it, we realized there might actually be further potential in toast to unleash. Forget the ordinary toaster. We decided to combine two hot trends, artisanal toast and DIY. Call it TIY.\u003c/p>\n\u003cfigure id=\"attachment_80840\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\" alt=\"Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We began with a bag of Trader Joe's white bread. Then we divided and conquered the art of toasting, the primitive way — with fire — all the way to the laptop. Yes, we tried to make toast with computer-generated heat and air. We also used a blowtorch, a pan of butter, a food dehydrator, a dryer and a coffee maker.\u003c/p>\n\u003cp>Our findings might surprise you.\u003c/p>\n\u003cfigure id=\"attachment_80839\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1-290x246.jpg\" alt=\"Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"246\" class=\"size-medium wp-image-80839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paleo toast:\u003c/strong>\u003c/p>\n\u003cp>Paleo is everywhere these days, so we had to give paleo toast a try. Glossing over the details of paleo bread-making, we went straight to the fire and a stick.\u003c/p>\n\u003cp>We drove a slender stick through our slice of bread, which made a long, jagged hole. Our first attempt at caveman toast failed after 30 seconds, when the toast fell straight into the fire. Unfortunately, it turns out that bread doesn't hold up quite as well to an open flame as denser foods with small surface areas, like marshmallows and hot dogs.\u003c/p>\n\u003cp>Our second attempt fared better. Gripping our stick carefully so as not to drop more bread in the fire, we tried to get the bread as close to the flame as possible without picking up any ash or soot from nearby logs. This was hard.\u003c/p>\n\u003cp>After a couple of minutes, we decided that our piece of unevenly charred bread would have to do. But it's the perfect piece for the eater who wants a little bit of everything: a gold patch, a burnt patch, a barely toasted patch.\u003c/p>\n\u003cp>Fire-roasted toast also boasts deep, smoky flavor. And with a little butter, it's quite a nice variation on a quotidian breakfast.\u003c/p>\n\u003cfigure id=\"attachment_80841\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31-290x193.jpg\" alt=\"We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pan-fried toast: \u003c/strong>\u003c/p>\n\u003cp>Our next aim was to create toast with the perfect ratio of butter to crumb. Why not practically saturate the bread in this most flavorful of fats and fry until crisp?\u003c/p>\n\u003cp>We cranked up the stove to high and dropped 4 tablespoons of unsalted butter into a saucepan. Once the butter started to froth and brown, we gently lowered in the slice. After letting it sizzle furiously for about 15 seconds, we flipped it, discovering that the other side had turned gorgeously golden.\u003c/p>\n\u003cp>Under the light, our toast glittered with tiny shards of butter clinging to the surface. Far from being wet and sticky, the toast was crisp, and almost dry to touch. The taste? Gloriously rich, with delicate crunch and depth. If you want the most calorific way to make toast, this is it. And this method guarantees a perfectly even distribution of butter.\u003c/p>\n\u003cfigure id=\"attachment_80842\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1-290x193.jpg\" alt=\"Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dehydrated toast:\u003c/strong>\u003c/p>\n\u003cp>You could say that dehydrated bread is the Slow Food of toast. The plastic plug-in countertop dehydrator is commonly used for turning pieces of fruit into leathery slabs and fresh mushrooms into crispy-dried chips. But we thought it might produce an interesting version of toast, too.\u003c/p>\n\u003cp>Dehydrating bread into something toast-like takes two days, as a coil of heated metal warms the air, pulls out moisture and sends it upward and out through the ventilation slats at the top.\u003c/p>\n\u003cp>Like your toast pale and crispy? Good. Because a soft slice of white bread comes out brittle as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301830813/a-love-letter-to-matzo-why-the-holey-cracker-is-a-crunch-above\">matzo cracker\u003c/a> after two days in the food dehydrator. In fact, we found the dehydrated bread shattered easily when subjected to the force of a butter knife.\u003c/p>\n\u003cp>Our conclusion from this experiment: If you want Melba toast the slow way, by all means, plug in that dehydrator. But if you want the sugar in your bread to caramelize, seek out some heat.\u003c/p>\n\u003cp>\u003cstrong>Blowtorched toast:\u003c/strong>\u003c/p>\n\u003cp>We wondered how we could make the most evenly browned toast with the fluffiest center. How about a blowtorch, that star of the modernist chef's kitchen? We headed down to Dad's workroom. The plan was to coax every square inch of the bread to caramelized perfection with the intense propane flame of a blowtorch. Seemed like it could be a slam dunk.\u003c/p>\n\u003cp>Trouble is, the flame of a blowtorch can be \u003cem>too\u003c/em> hot, charring the surface of the bread before the interior warms. The flame is so concentrated that the bread cannot be thoroughly heated — as one corner is torched, the opposite corner is cooling down. Check out our video at the top of the page.\u003c/p>\n\u003cp>In the end, blowtorched toast was evenly browned and looked quite nice, with the unburned imprint of the tongs embedded in the bread. But it wasn't warm enough to melt butter on the surface. The toast had a singed flavor, fortunately without any hints of propane.\u003c/p>\n\u003cp>Now, there's no doubt that blowtorching your breakfast will impress guests. And we wouldn't be surprised if professional toast makers begin applying a touch of blowtorch flame to finish their product before their customers. It could be the gateway to $8 toast.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80843\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421-290x193.jpg\" alt=\"Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Coffee maker toast:\u003c/strong>\u003c/p>\n\u003cp>After our success with the blowtorch, we decided to test out other appliances that aren't exactly made for cooking. Since the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">dishwasher\u003c/a> clearly doesn't create the dry heat needed for toast, our next thought was the tried-and-true coffee maker.\u003c/p>\n\u003cp>A few months ago, we made an \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245442083/coffee-maker-cooking-brew-up-your-next-dinner\">entire lunch\u003c/a> in Mr. Coffee. Surely, we could toast a slice of bread on the appliance's burner, right?\u003c/p>\n\u003cp>The answer is a resounding yes. Once again, the coffee maker proves it can do way more than brew a cup of Joe.\u003c/p>\n\u003cp>But you can't be in a rush when making coffee-maker toast. Creating a brown, crunchy layer on the bread's surface takes about 20 minutes.\u003c/p>\n\u003cp>And we had to put something heavy on top of the bread to press it against the coffee maker's burner. We used an apple, but a coffee mug works, as well. Just make sure whatever you choose doesn't crush your soft slice of bread.\u003c/p>\n\u003cp>Alas, coffee maker toast isn't perfect. The top side gets a bit squashed. And when we tried to flip it over, it stuck to the burner. So not our top choice, but it'll make some passable toast.\u003c/p>\n\u003cfigure id=\"attachment_80844\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01-290x204.jpg\" alt=\"No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"204\" class=\"size-medium wp-image-80844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Laptop and clothes dryer toast:\u003c/strong>\u003c/p>\n\u003cp>Next, we really started thinking outside the box. Why not try a few appliances that aren't even found in the kitchen?\u003c/p>\n\u003cp>The first item we turned to? A laptop.\u003c/p>\n\u003cp>We sat the bread next to the laptop's fan. And waited. Like a day or two. And the results were disappointing. Nothing happened. Literally.\u003c/p>\n\u003cp>The fans on modern-day laptops don't emit enough heat or air to dry out the toast.\u003c/p>\n\u003cp>The job required a bigger, hotter fan. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/24/255869249/hair-dryer-cooking-from-smores-to-crispy-duck\">Hair dryer\u003c/a>? Too labor-intensive. How about the clothes dryer? We put the bread right next to the machine's vent and started a 50-minute cycle to dry Sunday night's laundry.\u003c/p>\n\u003cp>Alas, we were hindered by energy efficiency. The air coming out of the vent was too cool. It barely dried out the toast. And there was definitely no browning or crisping going on. (Note: We didn't use a dryer sheet. So at least the toast didn't pick up a floral flavor.)\u003c/p>\n\u003cp>\u003cstrong>The TIY Verdict\u003c/strong>\u003c/p>\n\u003cp>If you're looking for a delicious treat — and a few extra calories — try pan-fried toast. To impress your friends, pull out the blowtorch. And when you're stuck in a motel room and get a hankering for toast, the coffee maker should do the trick.\u003c/p>\n\u003cp>Or just wait for a toastery to open up in your neighborhood. \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>\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=305653252&mediaId=305860465\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>by Alastair Bland, Michaeleen Doucleff and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/22/305653252/we-didnt-believe-in-artisanal-toast-until-we-made-our-own\">The Salt at NPR Food\u003c/a> (4/22/14)\u003c/p>\n\u003cp>Leave it to San Francisco to turn one of the simplest — and cheapest — dishes into the trendy snack du jour.\u003c/p>\n\u003cp>We're talking about toast.\u003c/p>\n\u003cp>\"Artisanal\" toast is made from inch-thick, snow-white or grainy slices, lathered in butter and cinnamon or peanut butter and honey, then wrapped individually in wax paper.\u003c/p>\n\u003cp>And you think that latte is expensive. Each one of these slices will set you back at least $3.50.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The toast craze started at an unlikely location: a modest coffee shop, called Trouble, about four blocks from San Francisco's sleepy Ocean Beach.\u003c/p>\n\u003cp>There, Giulietta Carrelli \u003ca href=\"http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/\">started selling\u003c/a> the thick slices seven years ago. Now the \"$4 toast,\" as the critics label it, is a featured item in bakeries, cafes and restaurants in San Francisco and beyond. Some even have a toast menu that changes daily.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Aficionados say it's the truest comfort food. And made well, toast will bring out the ultimate crumbiness and caramel notes of bread.\u003c/p>\n\u003cp>All the talk of toast got us feeling creative.\u003c/p>\n\u003cp>And the more we thought about it, we realized there might actually be further potential in toast to unleash. Forget the ordinary toaster. We decided to combine two hot trends, artisanal toast and DIY. Call it TIY.\u003c/p>\n\u003cfigure id=\"attachment_80840\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/after_edit_4_wide-0a1cb0c57a0c3960547cd1be828a1da4192eb1501.jpg\" alt=\"Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-80840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Post toast results. Photos: Alastair Bland, Eliza Barclay and Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We began with a bag of Trader Joe's white bread. Then we divided and conquered the art of toasting, the primitive way — with fire — all the way to the laptop. Yes, we tried to make toast with computer-generated heat and air. We also used a blowtorch, a pan of butter, a food dehydrator, a dryer and a coffee maker.\u003c/p>\n\u003cp>Our findings might surprise you.\u003c/p>\n\u003cfigure id=\"attachment_80839\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/firetoast_edit_custom-bdb61aba5ed990fee9aa006d3afddcae7e611d7e1-290x246.jpg\" alt=\"Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"246\" class=\"size-medium wp-image-80839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fire-roasted toast will satisfy the smoke fiends at the breakfast table. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paleo toast:\u003c/strong>\u003c/p>\n\u003cp>Paleo is everywhere these days, so we had to give paleo toast a try. Glossing over the details of paleo bread-making, we went straight to the fire and a stick.\u003c/p>\n\u003cp>We drove a slender stick through our slice of bread, which made a long, jagged hole. Our first attempt at caveman toast failed after 30 seconds, when the toast fell straight into the fire. Unfortunately, it turns out that bread doesn't hold up quite as well to an open flame as denser foods with small surface areas, like marshmallows and hot dogs.\u003c/p>\n\u003cp>Our second attempt fared better. Gripping our stick carefully so as not to drop more bread in the fire, we tried to get the bread as close to the flame as possible without picking up any ash or soot from nearby logs. This was hard.\u003c/p>\n\u003cp>After a couple of minutes, we decided that our piece of unevenly charred bread would have to do. But it's the perfect piece for the eater who wants a little bit of everything: a gold patch, a burnt patch, a barely toasted patch.\u003c/p>\n\u003cp>Fire-roasted toast also boasts deep, smoky flavor. And with a little butter, it's quite a nice variation on a quotidian breakfast.\u003c/p>\n\u003cfigure id=\"attachment_80841\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/deepfried_edit_slide-2846ac307a2f832209072b3fdba110bd04ce82c31-290x193.jpg\" alt=\"We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We recommend pan-frying to get as much butter as possible into a piece of toast. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pan-fried toast: \u003c/strong>\u003c/p>\n\u003cp>Our next aim was to create toast with the perfect ratio of butter to crumb. Why not practically saturate the bread in this most flavorful of fats and fry until crisp?\u003c/p>\n\u003cp>We cranked up the stove to high and dropped 4 tablespoons of unsalted butter into a saucepan. Once the butter started to froth and brown, we gently lowered in the slice. After letting it sizzle furiously for about 15 seconds, we flipped it, discovering that the other side had turned gorgeously golden.\u003c/p>\n\u003cp>Under the light, our toast glittered with tiny shards of butter clinging to the surface. Far from being wet and sticky, the toast was crisp, and almost dry to touch. The taste? Gloriously rich, with delicate crunch and depth. If you want the most calorific way to make toast, this is it. And this method guarantees a perfectly even distribution of butter.\u003c/p>\n\u003cfigure id=\"attachment_80842\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/toastdehyd_edit_slide-19acf998582e6f6d82cb7c4c50b0105f754d676e1-290x193.jpg\" alt=\"Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Enjoy your toast pale and crispy? Then the dehydrator is the appliance for you. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dehydrated toast:\u003c/strong>\u003c/p>\n\u003cp>You could say that dehydrated bread is the Slow Food of toast. The plastic plug-in countertop dehydrator is commonly used for turning pieces of fruit into leathery slabs and fresh mushrooms into crispy-dried chips. But we thought it might produce an interesting version of toast, too.\u003c/p>\n\u003cp>Dehydrating bread into something toast-like takes two days, as a coil of heated metal warms the air, pulls out moisture and sends it upward and out through the ventilation slats at the top.\u003c/p>\n\u003cp>Like your toast pale and crispy? Good. Because a soft slice of white bread comes out brittle as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301830813/a-love-letter-to-matzo-why-the-holey-cracker-is-a-crunch-above\">matzo cracker\u003c/a> after two days in the food dehydrator. In fact, we found the dehydrated bread shattered easily when subjected to the force of a butter knife.\u003c/p>\n\u003cp>Our conclusion from this experiment: If you want Melba toast the slow way, by all means, plug in that dehydrator. But if you want the sugar in your bread to caramelize, seek out some heat.\u003c/p>\n\u003cp>\u003cstrong>Blowtorched toast:\u003c/strong>\u003c/p>\n\u003cp>We wondered how we could make the most evenly browned toast with the fluffiest center. How about a blowtorch, that star of the modernist chef's kitchen? We headed down to Dad's workroom. The plan was to coax every square inch of the bread to caramelized perfection with the intense propane flame of a blowtorch. Seemed like it could be a slam dunk.\u003c/p>\n\u003cp>Trouble is, the flame of a blowtorch can be \u003cem>too\u003c/em> hot, charring the surface of the bread before the interior warms. The flame is so concentrated that the bread cannot be thoroughly heated — as one corner is torched, the opposite corner is cooling down. Check out our video at the top of the page.\u003c/p>\n\u003cp>In the end, blowtorched toast was evenly browned and looked quite nice, with the unburned imprint of the tongs embedded in the bread. But it wasn't warm enough to melt butter on the surface. The toast had a singed flavor, fortunately without any hints of propane.\u003c/p>\n\u003cp>Now, there's no doubt that blowtorching your breakfast will impress guests. And we wouldn't be surprised if professional toast makers begin applying a touch of blowtorch flame to finish their product before their customers. It could be the gateway to $8 toast.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_80843\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/coffee_edit_slide-bbf69f423f26b5005000de800d41009bdb56b1421-290x193.jpg\" alt=\"Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-80843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once again, the coffee maker proves it can do way more than brew a cup of Joe. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Coffee maker toast:\u003c/strong>\u003c/p>\n\u003cp>After our success with the blowtorch, we decided to test out other appliances that aren't exactly made for cooking. Since the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">dishwasher\u003c/a> clearly doesn't create the dry heat needed for toast, our next thought was the tried-and-true coffee maker.\u003c/p>\n\u003cp>A few months ago, we made an \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/15/245442083/coffee-maker-cooking-brew-up-your-next-dinner\">entire lunch\u003c/a> in Mr. Coffee. Surely, we could toast a slice of bread on the appliance's burner, right?\u003c/p>\n\u003cp>The answer is a resounding yes. Once again, the coffee maker proves it can do way more than brew a cup of Joe.\u003c/p>\n\u003cp>But you can't be in a rush when making coffee-maker toast. Creating a brown, crunchy layer on the bread's surface takes about 20 minutes.\u003c/p>\n\u003cp>And we had to put something heavy on top of the bread to press it against the coffee maker's burner. We used an apple, but a coffee mug works, as well. Just make sure whatever you choose doesn't crush your soft slice of bread.\u003c/p>\n\u003cp>Alas, coffee maker toast isn't perfect. The top side gets a bit squashed. And when we tried to flip it over, it stuck to the burner. So not our top choice, but it'll make some passable toast.\u003c/p>\n\u003cfigure id=\"attachment_80844\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dryer_edit_custom-ee206f5c24c412d6b4de2bd6dd5182705b949af01-290x204.jpg\" alt=\"No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\" width=\"290\" height=\"204\" class=\"size-medium wp-image-80844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">No dryer sheets were used in this experiment, so at least the toast didn't have a floral flavor. Photo: Michaeleen Doucleff/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Laptop and clothes dryer toast:\u003c/strong>\u003c/p>\n\u003cp>Next, we really started thinking outside the box. Why not try a few appliances that aren't even found in the kitchen?\u003c/p>\n\u003cp>The first item we turned to? A laptop.\u003c/p>\n\u003cp>We sat the bread next to the laptop's fan. And waited. Like a day or two. And the results were disappointing. Nothing happened. Literally.\u003c/p>\n\u003cp>The fans on modern-day laptops don't emit enough heat or air to dry out the toast.\u003c/p>\n\u003cp>The job required a bigger, hotter fan. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/24/255869249/hair-dryer-cooking-from-smores-to-crispy-duck\">Hair dryer\u003c/a>? Too labor-intensive. How about the clothes dryer? We put the bread right next to the machine's vent and started a 50-minute cycle to dry Sunday night's laundry.\u003c/p>\n\u003cp>Alas, we were hindered by energy efficiency. The air coming out of the vent was too cool. It barely dried out the toast. And there was definitely no browning or crisping going on. (Note: We didn't use a dryer sheet. So at least the toast didn't pick up a floral flavor.)\u003c/p>\n\u003cp>\u003cstrong>The TIY Verdict\u003c/strong>\u003c/p>\n\u003cp>If you're looking for a delicious treat — and a few extra calories — try pan-fried toast. To impress your friends, pull out the blowtorch. And when you're stuck in a motel room and get a hankering for toast, the coffee maker should do the trick.\u003c/p>\n\u003cp>Or just wait for a toastery to open up in your neighborhood. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "UPDATE: Feds Say Powdered Liquor Not Actually Legal",
"title": "UPDATE: Feds Say Powdered Liquor Not Actually Legal",
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"content": "\u003cfigure id=\"attachment_80718\" class=\"wp-caption aligncenter\" style=\"max-width: 964px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\" alt=\"Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\" width=\"964\" height=\"642\" class=\"size-full wp-image-80718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/21/305637545/powdered-liquor-now-legal-but-won-t-be-in-your-margarita-soon\">The Salt at NPR Food\u003c/a> (4/21/14)\u003c/p>\n\u003cp>\u003cem>UPDATE at 10:29 a.m. Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau \u003ca href=\"http://money.cnn.com/2014/04/21/news/companies/powdered-alcohol/\">told\u003c/a> CNN that its approval of Palchohol was an error. We've amended our headline and Monday's story accordingly.\u003c/em>\u003c/p>\n\u003cp>We're growing accustomed to mixologist mavericks vaporizing, freezing and whipping our cocktails. So why not turn a margarita or cosmopolitan into a powder?\u003c/p>\n\u003cp>Now it's been done. And the federal government approved the first powderized alcohol, a law firm \u003ca href=\"http://www.bevlaw.com/bevlog/alcohol-beverages-generally/powdered-alcohol\">reported\u003c/a> Saturday on its blog Bevlog.\u003c/p>\n\u003cp>The firm, which specializes in alcoholic beverage regulation, dug up \u003ca href=\"http://www.bevlaw.com/bevlog/wp-content/uploads/2014/04/powder.pdf\">documents\u003c/a> from the Alcohol and Tobacco Tax and Trade Bureau confirming the approval of seven varieties of \u003ca href=\"http://www.palcohol.com/home.html\">Palcohol\u003c/a>. But then on Monday, Tom Hogue, the agency's director of congressional and public affairs, told CNN the approval was \"in error.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Either way, the \u003ca href=\"http://www.companiesinarizona.net/lipsmark-llc-l17403238\">Phoenix-based company\u003c/a> making the powdered quaff has months, maybe years, of legal hurdles ahead before the product reaches liquor stores, Bevlog notes.\u003c/p>\n\u003cp>The idea behind Palcohol is simple: dehydrated vodka or rum inside a little air-tight package.\u003c/p>\n\u003cp>Tear open the package, sprinkle the powder into tonic water and voila! You've got a vodka tonic with an alcohol concentration about the same as a regular cocktail (about 20 proof but the exact alcohol concentration will depend on how much liquid you add).\u003c/p>\n\u003cp>In other words, it's like an adult version of Kool Aid or Country Time Lemonade.\u003c/p>\n\u003cp>The company \u003ca href=\"http://www.palcohol.com/home.html\">says\u003c/a> on its website it's also planning to sell flavored cocktail versions. So you can carry in your purse purse pulverized cosmopolitans, mojitos or lemon drops for that impromptu party or picnic.\u003c/p>\n\u003cfigure id=\"attachment_80717\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811-290x162.jpg\" alt=\"Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: Lee Coursey/Flickr\" width=\"290\" height=\"162\" class=\"size-medium wp-image-80717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: \u003ca href=\"https://www.flickr.com/photos/leeco/\">Lee Coursey/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the company is working on a margarita mix called Powderita. The team has even sprinkled the concoction on food. \"We've been experimenting with it, like adding Powderita powder to guacamole ... It gives the food a kick,\" the company writes.\u003c/p>\n\u003cp>The idea of powdered alcohol is not new. Similar products are already available in Japan, Germany and the Netherlands.\u003c/p>\n\u003cp>But lawyers at Lehrman Beverage Law are skeptical that Powderita will ever make it into your guacamole.\u003c/p>\n\u003cp>\"I am not astonished that this is a real product,\" a lawyer from the firm wrote on the blog. \"But I am absolutely astonished that this is approved ... The product seems highly likely to raise a large number of legal issues and controversies.\"\u003c/p>\n\u003cp>For starters, each state has to set regulations for the sales and distribution of the powdered alcohol. It could take some states a while to get all the rules and laws on the books although California is well prepared for such innovations. It already has \u003ca href=\"http://www.boe.ca.gov/lawguides/business/current/btlg/vol3/abtr/abtr-all.html#2557\">rules and taxes\u003c/a> laid out for \"powdered distilled spirits.\"\u003c/p>\n\u003cp>And some in the business are unlikely to welcome the competition.\u003c/p>\n\u003cp>\"Most of this stuff would need to go through licensed wholesalers with a strong stake in the status quo,\" the lawyer writes. \"So don't assume they will be eager to carry this.\"\u003c/p>\n\u003cp>And then there's the question about safety and the potential for abuse.\u003c/p>\n\u003cp>Palcohol's inventor, \u003ca href=\"http://www.palcohol.com/home.html\">Mark Philips\u003c/a>, says he has developed the high-proof product because he wanted an easy way to carry mixed drinks on hiking and kayaking trips. But dehydrated alcohol could be used for more devious — and illegal — activities, such as sneaking liquor into concerts and sporting events.\u003c/p>\n\u003cp>If you dissolve Palcohol in enough water, then the resulting drink has a proof similar to that of regular vodka or rum. But in theory, a person could use too little water and create a shot with a dangerous concentrations of alcohol.\u003c/p>\n\u003cp>\"Palcohol company had better get some really, really good liability insurance,\" the lawyer adds. \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": "UPDATE: Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau told CNN that its approval of Palchohol was an error. NPR amended the headline and Monday's story accordingly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80718\" class=\"wp-caption aligncenter\" style=\"max-width: 964px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/palcohol_slide-240092c7f5d0fd0afd0709a5dde92ffd6d111897.jpg\" alt=\"Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\" width=\"964\" height=\"642\" class=\"size-full wp-image-80718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Is liquid alcohol inconvenient? The federal government has approved seven labels of Palcohol, including this one for a powdered shot of rum. Photo: Alcohol and Tobacco Tax and Trade Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/21/305637545/powdered-liquor-now-legal-but-won-t-be-in-your-margarita-soon\">The Salt at NPR Food\u003c/a> (4/21/14)\u003c/p>\n\u003cp>\u003cem>UPDATE at 10:29 a.m. Tuesday April 21: The Alcohol and Tobacco Tax and Trade Bureau \u003ca href=\"http://money.cnn.com/2014/04/21/news/companies/powdered-alcohol/\">told\u003c/a> CNN that its approval of Palchohol was an error. We've amended our headline and Monday's story accordingly.\u003c/em>\u003c/p>\n\u003cp>We're growing accustomed to mixologist mavericks vaporizing, freezing and whipping our cocktails. So why not turn a margarita or cosmopolitan into a powder?\u003c/p>\n\u003cp>Now it's been done. And the federal government approved the first powderized alcohol, a law firm \u003ca href=\"http://www.bevlaw.com/bevlog/alcohol-beverages-generally/powdered-alcohol\">reported\u003c/a> Saturday on its blog Bevlog.\u003c/p>\n\u003cp>The firm, which specializes in alcoholic beverage regulation, dug up \u003ca href=\"http://www.bevlaw.com/bevlog/wp-content/uploads/2014/04/powder.pdf\">documents\u003c/a> from the Alcohol and Tobacco Tax and Trade Bureau confirming the approval of seven varieties of \u003ca href=\"http://www.palcohol.com/home.html\">Palcohol\u003c/a>. But then on Monday, Tom Hogue, the agency's director of congressional and public affairs, told CNN the approval was \"in error.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Either way, the \u003ca href=\"http://www.companiesinarizona.net/lipsmark-llc-l17403238\">Phoenix-based company\u003c/a> making the powdered quaff has months, maybe years, of legal hurdles ahead before the product reaches liquor stores, Bevlog notes.\u003c/p>\n\u003cp>The idea behind Palcohol is simple: dehydrated vodka or rum inside a little air-tight package.\u003c/p>\n\u003cp>Tear open the package, sprinkle the powder into tonic water and voila! You've got a vodka tonic with an alcohol concentration about the same as a regular cocktail (about 20 proof but the exact alcohol concentration will depend on how much liquid you add).\u003c/p>\n\u003cp>In other words, it's like an adult version of Kool Aid or Country Time Lemonade.\u003c/p>\n\u003cp>The company \u003ca href=\"http://www.palcohol.com/home.html\">says\u003c/a> on its website it's also planning to sell flavored cocktail versions. So you can carry in your purse purse pulverized cosmopolitans, mojitos or lemon drops for that impromptu party or picnic.\u003c/p>\n\u003cfigure id=\"attachment_80717\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/margarita_01_wide-32d30626f44f1f7a39b909cbb6f71bc7cae9f811-290x162.jpg\" alt=\"Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: Lee Coursey/Flickr\" width=\"290\" height=\"162\" class=\"size-medium wp-image-80717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Margarita in a moment's notice: A powdered version of the classic cocktail is in the works. But will the so-called Powderita tastes as good as one made with fresh lime juice? Photo: \u003ca href=\"https://www.flickr.com/photos/leeco/\">Lee Coursey/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And, of course, the company is working on a margarita mix called Powderita. The team has even sprinkled the concoction on food. \"We've been experimenting with it, like adding Powderita powder to guacamole ... It gives the food a kick,\" the company writes.\u003c/p>\n\u003cp>The idea of powdered alcohol is not new. Similar products are already available in Japan, Germany and the Netherlands.\u003c/p>\n\u003cp>But lawyers at Lehrman Beverage Law are skeptical that Powderita will ever make it into your guacamole.\u003c/p>\n\u003cp>\"I am not astonished that this is a real product,\" a lawyer from the firm wrote on the blog. \"But I am absolutely astonished that this is approved ... The product seems highly likely to raise a large number of legal issues and controversies.\"\u003c/p>\n\u003cp>For starters, each state has to set regulations for the sales and distribution of the powdered alcohol. It could take some states a while to get all the rules and laws on the books although California is well prepared for such innovations. It already has \u003ca href=\"http://www.boe.ca.gov/lawguides/business/current/btlg/vol3/abtr/abtr-all.html#2557\">rules and taxes\u003c/a> laid out for \"powdered distilled spirits.\"\u003c/p>\n\u003cp>And some in the business are unlikely to welcome the competition.\u003c/p>\n\u003cp>\"Most of this stuff would need to go through licensed wholesalers with a strong stake in the status quo,\" the lawyer writes. \"So don't assume they will be eager to carry this.\"\u003c/p>\n\u003cp>And then there's the question about safety and the potential for abuse.\u003c/p>\n\u003cp>Palcohol's inventor, \u003ca href=\"http://www.palcohol.com/home.html\">Mark Philips\u003c/a>, says he has developed the high-proof product because he wanted an easy way to carry mixed drinks on hiking and kayaking trips. But dehydrated alcohol could be used for more devious — and illegal — activities, such as sneaking liquor into concerts and sporting events.\u003c/p>\n\u003cp>If you dissolve Palcohol in enough water, then the resulting drink has a proof similar to that of regular vodka or rum. But in theory, a person could use too little water and create a shot with a dangerous concentrations of alcohol.\u003c/p>\n\u003cp>\"Palcohol company had better get some really, really good liability insurance,\" the lawyer adds. \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": "Can Wal-Mart Really Make Organic Food Cheap For Everyone?",
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"content": "\u003cfigure id=\"attachment_80702\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\" alt=\"Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/04/20140419_wesat_can_wal-mart_really_make_organic_food_cheap_for_everyone.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/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">The Salt at NPR Food\u003c/a> (4/19/14)\u003c/p>\n\u003cp>It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is \u003ca href=\"http://news.walmart.com/news-archive/2014/04/10/walmart-and-wild-oats-launch-effort-to-drive-down-organic-food-prices\">promising\u003c/a> to \"drive down organic food prices\" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.\u003c/p>\n\u003cp>Yet we've heard this before. Back in 2006, Wal-Mart made a \u003ca href=\"http://www.nytimes.com/2006/05/12/business/12organic.html?pagewanted=all&_r=0\">similar announcement\u003c/a>, asking some of its big suppliers to deliver organic versions of popular food items like mac-and-cheese. A Wal-Mart executive said at the time that it hoped these organic products would cost only 10 percent more than the conventional alternative.\u003c/p>\n\u003cp>Wal-Mart has, in fact, become a big player in organic food, with some remarkable cost-cutting successes. At the new Wal-Mart just a few blocks from NPR's headquarters, I found some organic grape tomatoes on sale for exactly the same price as conventional ones. Organic \"spring mix\" salad was just 9 percent more expensive than the conventional package.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Outside the fresh produce section, though, organic products were hard to find, and those I did spy were significantly more expensive. Organic diced tomatoes were 44 percent higher. The premium for a half-gallon of organic milk was a whopping 85 percent.\u003c/p>\n\u003cp>Now Wal-Mart is bringing in a new company, WildOats, to deliver a whole range of additional organic products, from pasta sauce to cookies, and do it more cheaply.\u003c/p>\n\u003cp>I asked the CEO of WildOats, Tom Casey, how he plans to do it. His answer, in a nutshell: Bigger can be better.\u003c/p>\n\u003cp>The production and distribution of organic food is still highly fragmented, Casey says. Wal-Mart can change that, delivering organic products in through its \"world-class distribution system\" and giving manufacturers of, say, pasta sauce a chance to operate on a larger, more efficient scale.\u003c/p>\n\u003cp>\u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, a long-time proponent of organic agriculture who's now with the Center for Sustaining Agriculture and Natural Resources at Washington State University, thinks that this plan is realistic. Most organic producers have to use other companies' processing facilities, which also handle conventional food, Benbrook wrote in an e-mail. \"This requires them to shut down, clean out the lines, segregate both incoming and outgoing product, and this all costs money,\" writes Benbrook.\u003c/p>\n\u003cp>According to Benbrook, larger production — to supply larger customers — will allow organic food processors to run \"100 percent organic all the time\" and will cut costs by 20 to 30 percent. This has already happened with packaged salad greens, which is why consumers don't pay very much extra for those organic products.\u003c/p>\n\u003cp>Benbrook does have one warning: Large scale can't be achieved overnight. It takes at least three years for farmers to get their land certified as organic, for instance. \"There will be hell to pay if Wal-Mart turns mostly to imports, and they know it.\"\u003c/p>\n\u003cp>If Wal-Mart sticks with this effort and creates an organic supply chain that's as efficient as the conventional one, the company could help answer an unresolved question about organic food: How much of the organic price tag is because of small-scale production, and how much is inherent in the rules that govern organic production, such as the prohibition on synthetic pesticides, and industrial fertilizer?\u003c/p>\n\u003cp>Benbrook thinks Wal-Mart's experiment will show that organic farmers, if given an honest chance to compete, will out-produce their conventional neighbors, and that organic prices will come down.\u003c/p>\n\u003cp>Others disagree. Todd J. Kluger, vice president of marketing for Lundberg Family Farms, told Rodale News in an \u003ca href=\"http://www.rodalenews.com/walmart-organic-announcement\">interview\u003c/a> that Wal-Mart's goal of producing food 25 percent more cheaply is \"fantasy. There isn't much you can do to cut the cost of organic ingredients,\" Kluger said.\u003c/p>\n\u003cp>In the same interview, \u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic activist who co-founded the Cornucopia Institute, suggested that Wal-Mart's cost-cutting drive could undermine the ethical values of organic farming. \"One of the reasons people are willing to pay more is that they think they're supporting a different ethic, a different animal husbandry model, and that family farmers are being fairly compensated,\" Kastel says.\u003c/p>\n\u003cp>According to Kastel, organic buyers will shy away from the kind of large-scale supply chain that Wal-Mart and WildOats envision. \"We want to know where our food comes from, how it's produced, and what the story behind the label is,\" he told Rodale News.\u003c/p>\n\u003cp>Tom Casey, CEO of WildOats, says that the company has not yet decided whether it will disclose where it is buying its food. (That's pretty typical for supermarket brands.) \"We want to be respectful of our suppliers,\" he told The Salt. \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_80702\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5263319251_b8311cff1d_o_wide-18e949d42c31c31dec176832018cda2e597cc202.jpg\" alt=\"Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart is promising to drive down the prices of organic food by bringing in a new company, WildOats, to deliver a whole range of additional products. Photo: Wal-Mart / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">Weekend Edition Saturday\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/2014/04/17/304205632/can-wal-mart-really-make-organic-food-cheap-for-everyone\">The Salt at NPR Food\u003c/a> (4/19/14)\u003c/p>\n\u003cp>It could be another milestone in organic food's evolution from crunchy to commercial: Wal-Mart, the king of mass retailing, is \u003ca href=\"http://news.walmart.com/news-archive/2014/04/10/walmart-and-wild-oats-launch-effort-to-drive-down-organic-food-prices\">promising\u003c/a> to \"drive down organic food prices\" with a new line of organic food products. The new products will be at least 25 percent cheaper than organic food that's on Wal-Mart's shelves right now.\u003c/p>\n\u003cp>Yet we've heard this before. Back in 2006, Wal-Mart made a \u003ca href=\"http://www.nytimes.com/2006/05/12/business/12organic.html?pagewanted=all&_r=0\">similar announcement\u003c/a>, asking some of its big suppliers to deliver organic versions of popular food items like mac-and-cheese. A Wal-Mart executive said at the time that it hoped these organic products would cost only 10 percent more than the conventional alternative.\u003c/p>\n\u003cp>Wal-Mart has, in fact, become a big player in organic food, with some remarkable cost-cutting successes. At the new Wal-Mart just a few blocks from NPR's headquarters, I found some organic grape tomatoes on sale for exactly the same price as conventional ones. Organic \"spring mix\" salad was just 9 percent more expensive than the conventional package.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside the fresh produce section, though, organic products were hard to find, and those I did spy were significantly more expensive. Organic diced tomatoes were 44 percent higher. The premium for a half-gallon of organic milk was a whopping 85 percent.\u003c/p>\n\u003cp>Now Wal-Mart is bringing in a new company, WildOats, to deliver a whole range of additional organic products, from pasta sauce to cookies, and do it more cheaply.\u003c/p>\n\u003cp>I asked the CEO of WildOats, Tom Casey, how he plans to do it. His answer, in a nutshell: Bigger can be better.\u003c/p>\n\u003cp>The production and distribution of organic food is still highly fragmented, Casey says. Wal-Mart can change that, delivering organic products in through its \"world-class distribution system\" and giving manufacturers of, say, pasta sauce a chance to operate on a larger, more efficient scale.\u003c/p>\n\u003cp>\u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Charles Benbrook\u003c/a>, a long-time proponent of organic agriculture who's now with the Center for Sustaining Agriculture and Natural Resources at Washington State University, thinks that this plan is realistic. Most organic producers have to use other companies' processing facilities, which also handle conventional food, Benbrook wrote in an e-mail. \"This requires them to shut down, clean out the lines, segregate both incoming and outgoing product, and this all costs money,\" writes Benbrook.\u003c/p>\n\u003cp>According to Benbrook, larger production — to supply larger customers — will allow organic food processors to run \"100 percent organic all the time\" and will cut costs by 20 to 30 percent. This has already happened with packaged salad greens, which is why consumers don't pay very much extra for those organic products.\u003c/p>\n\u003cp>Benbrook does have one warning: Large scale can't be achieved overnight. It takes at least three years for farmers to get their land certified as organic, for instance. \"There will be hell to pay if Wal-Mart turns mostly to imports, and they know it.\"\u003c/p>\n\u003cp>If Wal-Mart sticks with this effort and creates an organic supply chain that's as efficient as the conventional one, the company could help answer an unresolved question about organic food: How much of the organic price tag is because of small-scale production, and how much is inherent in the rules that govern organic production, such as the prohibition on synthetic pesticides, and industrial fertilizer?\u003c/p>\n\u003cp>Benbrook thinks Wal-Mart's experiment will show that organic farmers, if given an honest chance to compete, will out-produce their conventional neighbors, and that organic prices will come down.\u003c/p>\n\u003cp>Others disagree. Todd J. Kluger, vice president of marketing for Lundberg Family Farms, told Rodale News in an \u003ca href=\"http://www.rodalenews.com/walmart-organic-announcement\">interview\u003c/a> that Wal-Mart's goal of producing food 25 percent more cheaply is \"fantasy. There isn't much you can do to cut the cost of organic ingredients,\" Kluger said.\u003c/p>\n\u003cp>In the same interview, \u003ca href=\"http://www.cornucopia.org/co-founder-mark-kastel/\">Mark Kastel\u003c/a>, an organic activist who co-founded the Cornucopia Institute, suggested that Wal-Mart's cost-cutting drive could undermine the ethical values of organic farming. \"One of the reasons people are willing to pay more is that they think they're supporting a different ethic, a different animal husbandry model, and that family farmers are being fairly compensated,\" Kastel says.\u003c/p>\n\u003cp>According to Kastel, organic buyers will shy away from the kind of large-scale supply chain that Wal-Mart and WildOats envision. \"We want to know where our food comes from, how it's produced, and what the story behind the label is,\" he told Rodale News.\u003c/p>\n\u003cp>Tom Casey, CEO of WildOats, says that the company has not yet decided whether it will disclose where it is buying its food. (That's pretty typical for supermarket brands.) \"We want to be respectful of our suppliers,\" he told The Salt. \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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"content": "\u003cfigure id=\"attachment_80641\" class=\"wp-caption aligncenter\" style=\"max-width: 787px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\" alt=\"Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\" width=\"787\" height=\"443\" class=\"size-full wp-image-80641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. 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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140417_me_plant_breeders_release_first_open_source_seeds.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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">The Salt at NPR Food\u003c/a> (4/17/14)\u003c/p>\n\u003cp>A group of scientists and food activists is launching a \u003ca href=\"http://www.news.wisc.edu/22748\">campaign\u003c/a> Thursday to change the rules that govern seeds. They're releasing 29 new varieties of crops under a new \"open source pledge\" that's intended to safeguard the ability of farmers, gardeners and plant breeders to share those seeds freely.\u003c/p>\n\u003cp>It's inspired by the example of open source software, which is freely available for anyone to use but cannot legally be converted into anyone's proprietary product.\u003c/p>\n\u003cp>At an event on the campus of the University of Wisconsin, Madison, backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including carrots, kale, broccoli and quinoa. Anyone receiving the seeds must pledge not to restrict their use by means of patents, licenses or any other kind of intellectual property. In fact, any future plant that's derived from these open source seeds also has to remain freely available as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrisci.wisc.edu/facultypages/f_goldman.html\">Irwin Goldman\u003c/a>, a vegetable breeder at the University of Wisconsin, Madison, helped organize the campaign. It's an attempt to restore the practice of open sharing that was the rule among plant breeders when he entered the profession more than 20 years ago.\u003c/p>\n\u003cp>\"If other breeders asked for our materials, we would send them a packet of seed, and they would do the same for us,\" he says. \"That was a wonderful way to work, and that way of working is no longer with us.\"\u003c/p>\n\u003cp>These days, seeds are intellectual property. Some are patented as inventions. You need permission from the patent holder to use them, and you're not supposed to harvest seeds for replanting the next year.\u003c/p>\n\u003cp>Even university breeders operate under these rules. When Goldwin creates a new variety of onions, carrots or table beets, a technology-transfer arm of the university licenses it to seed companies.\u003c/p>\n\u003cp>This brings in money that helps pay for Goldman's work, but he still doesn't like the consequences of restricting access to plant genes — what he calls germplasm. \"If we don't share germplasm and freely exchange it, then we will limit our ability to improve the crop,\" he says.\u003c/p>\n\u003cp>Sociologist \u003ca href=\"http://www.drs.wisc.edu/faculty/kloppenburg/index.php\">Jack Kloppenburg\u003c/a>, also at the University of Wisconsin, has been campaigning against seed patents for 30 years. His reasons go beyond \u003cbr>Goldman's.\u003c/p>\n\u003cp>He says turning seeds into private property has contributed to the rise of big seed companies that in turn promote ever-bigger, more specialized farms. \"The problem is concentration, and the narrow set of uses to which the technology and the breeding are being put,\" he says.\u003c/p>\n\u003cp>Kloppenburg says one important goal for this initiative is simply to get people thinking and talking about how seeds are controlled. \"It's to open people's minds,\" he says. \"It's kind of a biological meme, you might say: Free seed! Seed that can be used by anyone!\"\u003c/p>\n\u003cp>The practical impact of the Open Source Seed Initiative on farmers and gardeners, however, may be limited. Even though anyone can use such seed, most people probably won't be able to find it.\u003c/p>\n\u003cp>The companies that dominate the seed business probably will keep selling their own proprietary varieties or hybrids. There's more money to be made with those seeds.\u003c/p>\n\u003cp>Most commercial vegetable seeds are hybrids, which come with a kind of built-in security lock; if you replant seed from a hybrid, you won't get exactly the same kind of plant. (For this reason, some seed companies don't bother getting patents on their hybrids.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amseed.org/american-seed-trade-association-elects-john-schoenecker-to-leadership-role/\">John Shoenecker\u003c/a>, director of intellectual property for the seed company HM Clause and the incoming president of the American Seed Trade Association, says his company may avoid using open source seed to breed new commercial varieties \"because then we'd ... have limited potential to recoup the investment.\" That's because the offspring of open source seeds would have to be shared as well, and any other seed company could immediately sell the same variety.\u003c/p>\n\u003cp>The initiative is probably more significant for plant breeders, especially at universities. Goldman says he expects many plant breeders at universities to join the open source effort.\u003c/p>\n\u003cp>Meanwhile, two small seed companies that specialize in selling to organic farmers — \u003ca href=\"http://www.highmowingseeds.com/\">High Mowing Organic Seeds\u003c/a> in Hardwick, Vt., and \u003ca href=\"http://www.wildgardenseed.com/\">Wild Garden Seed\u003c/a> in Philomath, Ore., are adding some open source seeds to their catalogs this year. \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": "Scientists and food activists are launching a campaign to promote seeds that can be freely shared, rather than protected through patents and licenses. They call it the Open Source Seed Initiative.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80641\" class=\"wp-caption aligncenter\" style=\"max-width: 787px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/chopped-broccoli_wide-e32de22f95246dcd12135f94daa5dcd89a736783.jpg\" alt=\"Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. Photo: J. Scott Applewhite/AP\" width=\"787\" height=\"443\" class=\"size-full wp-image-80641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including broccoli, carrots and kale, on Thursday. 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/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">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/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/17/303772556/plant-breeders-release-first-open-source-seeds\">The Salt at NPR Food\u003c/a> (4/17/14)\u003c/p>\n\u003cp>A group of scientists and food activists is launching a \u003ca href=\"http://www.news.wisc.edu/22748\">campaign\u003c/a> Thursday to change the rules that govern seeds. They're releasing 29 new varieties of crops under a new \"open source pledge\" that's intended to safeguard the ability of farmers, gardeners and plant breeders to share those seeds freely.\u003c/p>\n\u003cp>It's inspired by the example of open source software, which is freely available for anyone to use but cannot legally be converted into anyone's proprietary product.\u003c/p>\n\u003cp>At an event on the campus of the University of Wisconsin, Madison, backers of the new Open Source Seed Initiative will pass out 29 new varieties of 14 different crops, including carrots, kale, broccoli and quinoa. Anyone receiving the seeds must pledge not to restrict their use by means of patents, licenses or any other kind of intellectual property. In fact, any future plant that's derived from these open source seeds also has to remain freely available as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nutrisci.wisc.edu/facultypages/f_goldman.html\">Irwin Goldman\u003c/a>, a vegetable breeder at the University of Wisconsin, Madison, helped organize the campaign. It's an attempt to restore the practice of open sharing that was the rule among plant breeders when he entered the profession more than 20 years ago.\u003c/p>\n\u003cp>\"If other breeders asked for our materials, we would send them a packet of seed, and they would do the same for us,\" he says. \"That was a wonderful way to work, and that way of working is no longer with us.\"\u003c/p>\n\u003cp>These days, seeds are intellectual property. Some are patented as inventions. You need permission from the patent holder to use them, and you're not supposed to harvest seeds for replanting the next year.\u003c/p>\n\u003cp>Even university breeders operate under these rules. When Goldwin creates a new variety of onions, carrots or table beets, a technology-transfer arm of the university licenses it to seed companies.\u003c/p>\n\u003cp>This brings in money that helps pay for Goldman's work, but he still doesn't like the consequences of restricting access to plant genes — what he calls germplasm. \"If we don't share germplasm and freely exchange it, then we will limit our ability to improve the crop,\" he says.\u003c/p>\n\u003cp>Sociologist \u003ca href=\"http://www.drs.wisc.edu/faculty/kloppenburg/index.php\">Jack Kloppenburg\u003c/a>, also at the University of Wisconsin, has been campaigning against seed patents for 30 years. His reasons go beyond \u003cbr>Goldman's.\u003c/p>\n\u003cp>He says turning seeds into private property has contributed to the rise of big seed companies that in turn promote ever-bigger, more specialized farms. \"The problem is concentration, and the narrow set of uses to which the technology and the breeding are being put,\" he says.\u003c/p>\n\u003cp>Kloppenburg says one important goal for this initiative is simply to get people thinking and talking about how seeds are controlled. \"It's to open people's minds,\" he says. \"It's kind of a biological meme, you might say: Free seed! Seed that can be used by anyone!\"\u003c/p>\n\u003cp>The practical impact of the Open Source Seed Initiative on farmers and gardeners, however, may be limited. Even though anyone can use such seed, most people probably won't be able to find it.\u003c/p>\n\u003cp>The companies that dominate the seed business probably will keep selling their own proprietary varieties or hybrids. There's more money to be made with those seeds.\u003c/p>\n\u003cp>Most commercial vegetable seeds are hybrids, which come with a kind of built-in security lock; if you replant seed from a hybrid, you won't get exactly the same kind of plant. (For this reason, some seed companies don't bother getting patents on their hybrids.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amseed.org/american-seed-trade-association-elects-john-schoenecker-to-leadership-role/\">John Shoenecker\u003c/a>, director of intellectual property for the seed company HM Clause and the incoming president of the American Seed Trade Association, says his company may avoid using open source seed to breed new commercial varieties \"because then we'd ... have limited potential to recoup the investment.\" That's because the offspring of open source seeds would have to be shared as well, and any other seed company could immediately sell the same variety.\u003c/p>\n\u003cp>The initiative is probably more significant for plant breeders, especially at universities. Goldman says he expects many plant breeders at universities to join the open source effort.\u003c/p>\n\u003cp>Meanwhile, two small seed companies that specialize in selling to organic farmers — \u003ca href=\"http://www.highmowingseeds.com/\">High Mowing Organic Seeds\u003c/a> in Hardwick, Vt., and \u003ca href=\"http://www.wildgardenseed.com/\">Wild Garden Seed\u003c/a> in Philomath, Ore., are adding some open source seeds to their catalogs this year. \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": "5 Telltale Signs of Foodie Behavior in the Wild",
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"content": "\u003cfigure id=\"attachment_79944\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting.jpg\">\u003cimg class=\"size-large wp-image-79944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting-1024x617.jpg\" alt=\"Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\" width=\"1024\" height=\"617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79944\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting.jpg\">\u003cimg class=\"size-large wp-image-79944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting-1024x617.jpg\" alt=\"Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\" width=\"1024\" height=\"617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
"title": "Farmers Need To Get 'Climate Smart' To Prep For What's Ahead",
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"content": "\u003cfigure id=\"attachment_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=FAT26-WWffs]\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \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_80039\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/5866033084_48e430ca02_o_wide-a36b21bef8409fd40a1a25cb376ea1e1b49cea76.jpg\" alt=\"Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of J. Hansen CGIAR Climate\" width=\"1673\" height=\"940\" class=\"size-full wp-image-80039\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmers participate in a CGIAR climate training workshop on how to interpret seasonal rainfall forecasts in Kaffrine, Senegal. Courtesy of \u003ca href=\"https://www.flickr.com/photos/cgiarclimate/\">J. Hansen CGIAR Climate\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, The Salt at NPR Food (4/3/14)\u003c/p>\n\u003cp>The planet's top experts on global warning released their latest \u003ca href=\"http://ipcc-wg2.gov/AR5/report/final-drafts/\">predictions\u003c/a> this week for how rising temperatures will change our lives, and in particular, what they mean for the \u003ca href=\"http://ipcc-wg2.gov/AR5/images/uploads/WGIIAR5-Chap7_FGDall.pdf\">production of food\u003c/a>.\u003c/p>\n\u003cp>The report, sadly, is massive and excruciatingly hard to digest. Our hats go off to the good folks at the Consultative Group on International Agricultural Research (CGIAR), who summarized it with easy-to-read infographics on what to expect over the next several decades.\u003c/p>\n\u003cp>The bottom line: Climate change probably will hurt food production, raise food prices and increase hunger, especially in the tropics.\u003c/p>\n\u003cp>At the same time, those calamities may not be inevitable. According to CGIAR, \"Adaptation will be key.\"\u003c/p>\n\u003cfigure id=\"attachment_80040\" class=\"wp-caption aligncenter\" style=\"max-width: 831px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/image004_custom-f3e53a3339e122c1061aa56cac9df9df832ed10f.jpe\" alt=\"In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: CGIAR\" width=\"831\" height=\"1176\" class=\"size-full wp-image-80040\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the 2030s, climate change will affect food and farming more strongly, particularly small-scale in poor countries. Infographic: \u003ca href=\"http://www.cgiar.org/\">CGIAR\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to see more infographics like this one, check out what CGIAR put together on the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2010.png\">2010s\u003c/a> and the \u003ca href=\"http://ccafs.cgiar.org/sites/default/files/images/IPCCAg_2050.png\">2050s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Adaptation is climate-change jargon for everything that people can do to avoid the effects of rising temperatures, from building higher seawalls to installing air conditioning.\u003c/p>\n\u003cp>Even if you're just talking about farming, the list of possible adaptations is long. It includes irrigation, switching to crop varieties that can better withstand high temperatures, planting earlier to take advantage of longer growing seasons, fighting new insect pests, and building new transportation infrastructure that will allow countries to move food to where it is needed most.\u003c/p>\n\u003cp>International donors, including the World Bank, are now pouring money into research on \"\u003ca href=\"http://ccafs.cgiar.org/blog/world-bank-scaling-investments-climate-smart-agriculture#.UzxTM6hdV8E\">climate smart agriculture\u003c/a>.\" They're trying out specific innovations among farmers in 15 \"\u003ca href=\"http://ccafs.cgiar.org/climate-smart-villages#.Uzwy86hdV8E\">climate smart villages\u003c/a>\" that have been identified in sub-Saharan Africa and South Asia.\u003c/p>\n\u003cp>In one area of Senegal, for instance, farmers are now getting more accurate weather forecasts, delivered via cell phones. \u003ca href=\"http://ccafs.cgiar.org/about/who-we-are/our-staff/researchers/theme-leader/andrew-jarvis#.Uzxav6hdV8E\">Andy Jarvis\u003c/a>, of the \u003ca href=\"http://ciat.cgiar.org/\">International Center for Tropical Agriculture\u003c/a>, says these forecasts are vitally important, because farmers want to plant their crops just as the rains start, and the true start of the rainy season can't be easily predicted.\u003c/p>\n\u003cp>It may vary, from one year to the next, by a month or more, and farmers can easily be fooled into planting too early by a small rain that's not sustained. Jarvis says this program is now expanding to reach more farmers. \u003c/p>\n\u003cp>Watch a video about the program:\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/FAT26-WWffs'\n title='//www.youtube.com/embed/FAT26-WWffs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to this week's report from the IPCC, adaptive measures like these offer significant benefits — like boosting the yields of major grain crops by an estimated 15 to 18 percent — compared to current yields.\u003c/p>\n\u003cp>At the same time, the report warned that if average temperatures keep increasing, farmers and consumers would have to adapt in more fundamental ways. Farmers would be forced to grow different crops entirely, or leave their traditional farming areas, and consume would have to get used to entirely new mix of foods. \u003c/p>\n\u003cp>Come 2030, we might just have to develop a taste for \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a> biscuits. \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": "For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\" alt=\"Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-79777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ever since the hand-crushed fermented bread crumbs popped up on the tasting menu at Daniel Patterson's flagship restaurant, Coi, breadcrumbs have been the making their way onto trendy plates throughout the city. It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Tired after a long day of work? Crumble a few slices of Acme levain and smother the crumbs with American cheese. Trying to impress your new brocoding boyfriend? Try a blend of Josey Baker crumbles topped with flakes off of a Tartine croissant. Throwing a dinner party in your up-and-coming mid-Market penthouse? Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Here’s how.\u003c/p>\n\u003cfigure id=\"attachment_79775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\" alt=\"You will need a different type of bread for each course. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-79775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You will need a different type of bread for each course. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you will need to source your bread. You’ll need at least one different selection per course, and it is best to buy the highest quality product possible. Check your local farmers’ markets first before searching through a grocery delivery app. You can also choose to buy bread through local retailers or a small, independent grocery store (but only if they sell local goods. Here, I’ve sourced a loaf of local levain, a local morning bun, a bag of local pita bread, a local everything bagel, and a (regrettably not local) loaf of whole wheat sandwich bread.\u003c/p>\n\u003cp>Each type of bread necessitates a different preparation method to best highlight their unique texture profile. Follow along below to see the meal prepared in the order of its courses.\u003c/p>\n\u003cfigure id=\"attachment_79776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\" alt=\"The Elevated Bagel. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Elevated Bagel. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>First course: Elevated Bagel\u003c/strong> (untoasted everything crumbs, frothy buttermilk, baby parsley)\u003c/p>\n\u003cp>Bagel crumbs should be rustic in their formation and untoasted in their nature. To prepare, slice the bagel into 1/4-inch thick rounds and transfer to a food processor. Pulse the bagel pieces until they have formed a diverse assemblage of crumbs, some pea-sized and some sand-sized. Transfer to a small bowl. \u003c/p>\n\u003cfigure id=\"attachment_79774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\" alt=\"Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\" width=\"1000\" height=\"742\" class=\"size-full wp-image-79774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To plate the dish, place a Chinese soup spoon on the counter. Carefully pour shaken and strained buttermilk into the spoon. This creamy, frothy buttermilk mimics the tang of cream cheese without its gelatinous mouthfeel. Top the buttermilk with two large pinches of bagel crumbs, being sure to place a few golden pieces on top. Pinch off one baby parsley leaf and place on top for a perfect burst of fresh grassiness.\u003c/p>\n\u003cfigure id=\"attachment_79773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\" alt=\"A Taste of the Middle East. Photo: Kate Williams\" width=\"1000\" height=\"725\" class=\"size-full wp-image-79773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Taste of the Middle East. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Second course: A Taste of the Middle East\u003c/strong> (hand-flaked olive oil-fried pita crumbs, za’atar, fry oil)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pita’s delicate nature deserves a gentle touch. To make the pita crumbs, first tear one pita into haphazard 3-inch pieces. Next, tear each of these pieces into smaller, pine nut sized flakes. Now pinch a small amount of the flakes in between your fingers and rub them together to crumble. Repeat with the remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_79784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\" alt=\"For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\" width=\"1000\" height=\"649\" class=\"size-full wp-image-79784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, fry the pita crumbs by heating 1/4 inch of locally cold-pressed extra-virgin olive oil in a small cast iron skillet. Add the crumbs and fry until they just turn golden and crisp. Drain the crumbs through a fine mesh strainer set over a small bowl. Reserve the leftover frying oil for plating.\u003c/p>\n\u003cp>Scatter 4 pinches of pita crumbs on a terra cotta plate. Using a baby spoon, drizzle the fry oil over the crumbs. The additional oil adds bitter depth and soft moisture to the crisp crumbs. Sprinkle approximately 1/16 teaspoon za’atar across the plate to add lively traditional zing to the plate.\u003c/p>\n\u003cfigure id=\"attachment_79781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\" alt=\"Health. Photo: Kate Williams\" width=\"1000\" height=\"710\" class=\"size-full wp-image-79781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Health. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third course: Health\u003c/strong> (whole wheat bread crumbs, toasted, no oil, no salt)\u003c/p>\n\u003cp>For this exploration of the salubrious nature of crumbs, start with whole wheat sandwich bread (bonus points for scoring a loaf fortified with extra fiber and minerals). Remove the crusts from three slices of bread and throw these gummy strips in the garbage can. Slice the interior of each slice into 1 by 2-inch rectangles.\u003c/p>\n\u003cfigure id=\"attachment_79780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\" alt=\"Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\" width=\"1000\" height=\"626\" class=\"size-full wp-image-79780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Pulse the bread rectangles in a food processor until they’ve formed fine, squishy crumbs. You could serve the crumbs raw, but I prefer to toast them in a 318° oven for 15 minutes. The long, slow baking process transforms the soft crumbles into crunchy, Grape Nuts-like gravel—a perfect representation of health.\u003c/p>\n\u003cp>Plate the health crumbs on a textured white plate in the shape of a curved comet trail. Do not add oil, butter, salt, or pepper. \u003c/p>\n\u003cfigure id=\"attachment_79779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\" alt=\"Four Crumbs, Four Textures. Photo: Kate Williams\" width=\"1000\" height=\"780\" class=\"size-full wp-image-79779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four Crumbs, Four Textures. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fourth course: Four Crumbs, Four Textures\u003c/strong> (Acme pain au levain prepared four ways, maldon, cracked black pepper)\u003c/p>\n\u003cp>The best way to experience a voyage of crumb textures is to experiment with size. I like to use a decent but not incredible naturally leavened loaf for this course. Acme’s pain au levain is a perfect choice. To prepare, slice off 1 1/4-inch thick piece, and then hand-separate the soft interior from the chewy crust. Next, hand-tear the soft interior into large 1-inch, crouton-like crumbs (“crouton” is really just another word for large breadcrumb), and then slice the crust into craggy 1-inch squares. \u003c/p>\n\u003cp>From the collection of large crumbs, select the two most perfect interior crumbs and two most perfect crust crumbs. Set one of each aside for plating, and then place the remaining two interior and crust crumbs on a toasting platter to crisp. \u003c/p>\n\u003cfigure id=\"attachment_79783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\" alt=\"Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-79783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Toast the crumbs in a 321° oven for 5 to 6 minutes until they’re just starting to turn golden. If they turn too dark, the crisp portions will turn carcinogenic, so they’ll need to be discarded. Finally, plate the four crumbs on an oversized slate platter in order from softest to crispest, and then scatter flakes of Maldon salt and cracked black pepper over the plate.\u003c/p>\n\u003cfigure id=\"attachment_79782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\" alt=\"Investigating Breakfast for Dessert. Photo: Kate Williams\" width=\"1000\" height=\"704\" class=\"size-full wp-image-79782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigating Breakfast for Dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fifth course: Investigating Breakfast for Dessert\u003c/strong> (melting vanilla ice cream, whiff of chocolate, hand-flaked morning bun crumbs)\u003c/p>\n\u003cp>Like pita bread, morning bun crumbs should always be hand-made. Separate the bun into four large sections, and then gently flake apart each layer using only the tips of your fingers. The crumb flakes should be thin and wispy. Discard any crumbs that do not flutter when tossed gently in the air.\u003c/p>\n\u003cfigure id=\"attachment_79778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\" alt=\"A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-79778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using two spoons, scoop a miniature quenelle of well-sourced vanilla ice cream onto a small grey dessert plate. Place a square of high-quality, single-origin dark chocolate next to the ice cream for 5 seconds. Remove and discard, leaving only the faintest trace of the chocolate’s oil. Pile 1 1/2 tablespoons of morning bun crumbs next to the ice cream. Let the ice cream begin to melt and pool below the crumbs before serving.\u003c/p>\n\u003ch3>Recipe: DIY Breadcrumb Tasting Menu\u003c/h3>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>Recipe can be doubled, tripled, or quadrupled as needed, depending on the size of your party.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\teverything bagel, sliced into 1/4-inch thick rounds\u003c/li>\n\u003cli>1\ttablespoon buttermilk\u003c/li>\n\u003cli>1\tbaby parsley leaf\u003c/li>\n\u003cli>1\tpita bread, torn into rustic 3-inch pieces\u003c/li>\n\u003cli>1\tcup extra-virgin olive oil\u003c/li>\n\u003cli>1/16\tteaspoon za’atar\u003c/li>\n\u003cli>3\tslices whole wheat sandwich bread, crusts removed and interior sliced into 2 by 3-inch rectangles\u003c/li>\n\u003cli>1\t1 1/4-inch thick slice Acme pan levain, soft interior separated from chewy crust\u003c/li>\n\u003cli>1\ttablespoon Maldon sea salt\u003c/li>\n\u003cli>1\ttablespoon cracked black pepper\u003c/li>\n\u003cli>1\tmorning bun, separated into 4 large pieces\u003c/li>\n\u003cli>1\tsmall square high-quality, single origin dark chocolate\u003c/li>\n\u003cli>1\ttablespoon high-quality vanilla ice cream\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Food processor\u003c/li>\n\u003cli>Small cast iron skillet\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Small bowl\u003c/li>\n\u003cli>Toasting platters\u003c/li>\n\u003cli>Chinese soup spoon\u003c/li>\n\u003cli>Terra cotta plate\u003c/li>\n\u003cli>White textured plate\u003c/li>\n\u003cli>Oversized slate platter\u003c/li>\n\u003cli>Grey dessert plate\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare crumbs as described above.\u003c/li>\n\u003cli>Just before serving, plate crumbs as described above.\u003c/li>\n\u003cli>Enjoy the delicate nature of each preparation of crumbs.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how. ",
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"description": "It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Kate Williams will show you how. ",
"title": "For a Sophisticated Dinner Party, Serve a DIY Breadcrumb Tasting Menu | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/five-dishes.jpg\" alt=\"Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-79777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Impress your friends with a 5-course breadcrumb tasting menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Ever since the hand-crushed fermented bread crumbs popped up on the tasting menu at Daniel Patterson's flagship restaurant, Coi, breadcrumbs have been the making their way onto trendy plates throughout the city. It seems that breadcrumbs are the new toast—an artisanal accessory food that can be dressed up or down for any occasion. Tired after a long day of work? Crumble a few slices of Acme levain and smother the crumbs with American cheese. Trying to impress your new brocoding boyfriend? Try a blend of Josey Baker crumbles topped with flakes off of a Tartine croissant. Throwing a dinner party in your up-and-coming mid-Market penthouse? Pull out the big guns by showcasing a 5-course tasting menu to explore all of the different flavors and textures present within this extraordinary food. Here’s how.\u003c/p>\n\u003cfigure id=\"attachment_79775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bread-pre-crumbs.jpg\" alt=\"You will need a different type of bread for each course. Photo: Kate Williams\" width=\"1000\" height=\"575\" class=\"size-full wp-image-79775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You will need a different type of bread for each course. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you will need to source your bread. You’ll need at least one different selection per course, and it is best to buy the highest quality product possible. Check your local farmers’ markets first before searching through a grocery delivery app. You can also choose to buy bread through local retailers or a small, independent grocery store (but only if they sell local goods. Here, I’ve sourced a loaf of local levain, a local morning bun, a bag of local pita bread, a local everything bagel, and a (regrettably not local) loaf of whole wheat sandwich bread.\u003c/p>\n\u003cp>Each type of bread necessitates a different preparation method to best highlight their unique texture profile. Follow along below to see the meal prepared in the order of its courses.\u003c/p>\n\u003cfigure id=\"attachment_79776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/elevated-bagel.jpg\" alt=\"The Elevated Bagel. Photo: Kate Williams\" width=\"1000\" height=\"611\" class=\"size-full wp-image-79776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Elevated Bagel. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>First course: Elevated Bagel\u003c/strong> (untoasted everything crumbs, frothy buttermilk, baby parsley)\u003c/p>\n\u003cp>Bagel crumbs should be rustic in their formation and untoasted in their nature. To prepare, slice the bagel into 1/4-inch thick rounds and transfer to a food processor. Pulse the bagel pieces until they have formed a diverse assemblage of crumbs, some pea-sized and some sand-sized. Transfer to a small bowl. \u003c/p>\n\u003cfigure id=\"attachment_79774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/bagel-crumbs-in-processor.jpg\" alt=\"Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\" width=\"1000\" height=\"742\" class=\"size-full wp-image-79774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulse the bagel pieces until rustically crumbed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To plate the dish, place a Chinese soup spoon on the counter. Carefully pour shaken and strained buttermilk into the spoon. This creamy, frothy buttermilk mimics the tang of cream cheese without its gelatinous mouthfeel. Top the buttermilk with two large pinches of bagel crumbs, being sure to place a few golden pieces on top. Pinch off one baby parsley leaf and place on top for a perfect burst of fresh grassiness.\u003c/p>\n\u003cfigure id=\"attachment_79773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/a-taste-of-the-middle-east.jpg\" alt=\"A Taste of the Middle East. Photo: Kate Williams\" width=\"1000\" height=\"725\" class=\"size-full wp-image-79773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Taste of the Middle East. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Second course: A Taste of the Middle East\u003c/strong> (hand-flaked olive oil-fried pita crumbs, za’atar, fry oil)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pita’s delicate nature deserves a gentle touch. To make the pita crumbs, first tear one pita into haphazard 3-inch pieces. Next, tear each of these pieces into smaller, pine nut sized flakes. Now pinch a small amount of the flakes in between your fingers and rub them together to crumble. Repeat with the remaining pieces.\u003c/p>\n\u003cfigure id=\"attachment_79784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/pita-prep-3.jpg\" alt=\"For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\" width=\"1000\" height=\"649\" class=\"size-full wp-image-79784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For the best results, the pita bread must be hand crumbled between your fingers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, fry the pita crumbs by heating 1/4 inch of locally cold-pressed extra-virgin olive oil in a small cast iron skillet. Add the crumbs and fry until they just turn golden and crisp. Drain the crumbs through a fine mesh strainer set over a small bowl. Reserve the leftover frying oil for plating.\u003c/p>\n\u003cp>Scatter 4 pinches of pita crumbs on a terra cotta plate. Using a baby spoon, drizzle the fry oil over the crumbs. The additional oil adds bitter depth and soft moisture to the crisp crumbs. Sprinkle approximately 1/16 teaspoon za’atar across the plate to add lively traditional zing to the plate.\u003c/p>\n\u003cfigure id=\"attachment_79781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health.jpg\" alt=\"Health. Photo: Kate Williams\" width=\"1000\" height=\"710\" class=\"size-full wp-image-79781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Health. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third course: Health\u003c/strong> (whole wheat bread crumbs, toasted, no oil, no salt)\u003c/p>\n\u003cp>For this exploration of the salubrious nature of crumbs, start with whole wheat sandwich bread (bonus points for scoring a loaf fortified with extra fiber and minerals). Remove the crusts from three slices of bread and throw these gummy strips in the garbage can. Slice the interior of each slice into 1 by 2-inch rectangles.\u003c/p>\n\u003cfigure id=\"attachment_79780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/health-crumbs-ready-to-toast.jpg\" alt=\"Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\" width=\"1000\" height=\"626\" class=\"size-full wp-image-79780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toasting the whole wheat crumbs is essential to ensuring the nutritious texture of the dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Pulse the bread rectangles in a food processor until they’ve formed fine, squishy crumbs. You could serve the crumbs raw, but I prefer to toast them in a 318° oven for 15 minutes. The long, slow baking process transforms the soft crumbles into crunchy, Grape Nuts-like gravel—a perfect representation of health.\u003c/p>\n\u003cp>Plate the health crumbs on a textured white plate in the shape of a curved comet trail. Do not add oil, butter, salt, or pepper. \u003c/p>\n\u003cfigure id=\"attachment_79779\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/four-crumbs-four-textures.jpg\" alt=\"Four Crumbs, Four Textures. Photo: Kate Williams\" width=\"1000\" height=\"780\" class=\"size-full wp-image-79779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four Crumbs, Four Textures. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fourth course: Four Crumbs, Four Textures\u003c/strong> (Acme pain au levain prepared four ways, maldon, cracked black pepper)\u003c/p>\n\u003cp>The best way to experience a voyage of crumb textures is to experiment with size. I like to use a decent but not incredible naturally leavened loaf for this course. Acme’s pain au levain is a perfect choice. To prepare, slice off 1 1/4-inch thick piece, and then hand-separate the soft interior from the chewy crust. Next, hand-tear the soft interior into large 1-inch, crouton-like crumbs (“crouton” is really just another word for large breadcrumb), and then slice the crust into craggy 1-inch squares. \u003c/p>\n\u003cp>From the collection of large crumbs, select the two most perfect interior crumbs and two most perfect crust crumbs. Set one of each aside for plating, and then place the remaining two interior and crust crumbs on a toasting platter to crisp. \u003c/p>\n\u003cfigure id=\"attachment_79783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/large-crumbs-ready-to-toast.jpg\" alt=\"Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\" width=\"1000\" height=\"734\" class=\"size-full wp-image-79783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Be sure to give each crumb plenty of breathing room on the toasting platter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Toast the crumbs in a 321° oven for 5 to 6 minutes until they’re just starting to turn golden. If they turn too dark, the crisp portions will turn carcinogenic, so they’ll need to be discarded. Finally, plate the four crumbs on an oversized slate platter in order from softest to crispest, and then scatter flakes of Maldon salt and cracked black pepper over the plate.\u003c/p>\n\u003cfigure id=\"attachment_79782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/investigating-breakfast-for-dinner.jpg\" alt=\"Investigating Breakfast for Dessert. Photo: Kate Williams\" width=\"1000\" height=\"704\" class=\"size-full wp-image-79782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Investigating Breakfast for Dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fifth course: Investigating Breakfast for Dessert\u003c/strong> (melting vanilla ice cream, whiff of chocolate, hand-flaked morning bun crumbs)\u003c/p>\n\u003cp>Like pita bread, morning bun crumbs should always be hand-made. Separate the bun into four large sections, and then gently flake apart each layer using only the tips of your fingers. The crumb flakes should be thin and wispy. Discard any crumbs that do not flutter when tossed gently in the air.\u003c/p>\n\u003cfigure id=\"attachment_79778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/flaking-morning-bun.jpg\" alt=\"A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-79778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A proper hand-flaked morning bun should flutter in the air. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Using two spoons, scoop a miniature quenelle of well-sourced vanilla ice cream onto a small grey dessert plate. Place a square of high-quality, single-origin dark chocolate next to the ice cream for 5 seconds. Remove and discard, leaving only the faintest trace of the chocolate’s oil. Pile 1 1/2 tablespoons of morning bun crumbs next to the ice cream. Let the ice cream begin to melt and pool below the crumbs before serving.\u003c/p>\n\u003ch3>Recipe: DIY Breadcrumb Tasting Menu\u003c/h3>\n\u003cp>\u003cem>Serves 1\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>Recipe can be doubled, tripled, or quadrupled as needed, depending on the size of your party.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1\teverything bagel, sliced into 1/4-inch thick rounds\u003c/li>\n\u003cli>1\ttablespoon buttermilk\u003c/li>\n\u003cli>1\tbaby parsley leaf\u003c/li>\n\u003cli>1\tpita bread, torn into rustic 3-inch pieces\u003c/li>\n\u003cli>1\tcup extra-virgin olive oil\u003c/li>\n\u003cli>1/16\tteaspoon za’atar\u003c/li>\n\u003cli>3\tslices whole wheat sandwich bread, crusts removed and interior sliced into 2 by 3-inch rectangles\u003c/li>\n\u003cli>1\t1 1/4-inch thick slice Acme pan levain, soft interior separated from chewy crust\u003c/li>\n\u003cli>1\ttablespoon Maldon sea salt\u003c/li>\n\u003cli>1\ttablespoon cracked black pepper\u003c/li>\n\u003cli>1\tmorning bun, separated into 4 large pieces\u003c/li>\n\u003cli>1\tsmall square high-quality, single origin dark chocolate\u003c/li>\n\u003cli>1\ttablespoon high-quality vanilla ice cream\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Food processor\u003c/li>\n\u003cli>Small cast iron skillet\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Small bowl\u003c/li>\n\u003cli>Toasting platters\u003c/li>\n\u003cli>Chinese soup spoon\u003c/li>\n\u003cli>Terra cotta plate\u003c/li>\n\u003cli>White textured plate\u003c/li>\n\u003cli>Oversized slate platter\u003c/li>\n\u003cli>Grey dessert plate\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare crumbs as described above.\u003c/li>\n\u003cli>Just before serving, plate crumbs as described above.\u003c/li>\n\u003cli>Enjoy the delicate nature of each preparation of crumbs.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"marketplace": {
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"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.",
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"mindshift": {
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"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>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"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?",
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"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",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
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