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"content": "\u003cfigure id=\"attachment_71670\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\" alt=\"Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228587024/how-s-the-sausage-made-hackers-want-to-open-source-it-to-find-out\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with \u003cem>meat\u003c/em>, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.\u003c/p>\n\u003cp>A HACCP (pronounced, by those in the industry, as HASSup) aims to accomplish the admirable goal of keeping our food supply safe by planning out critical control points, monitoring, hazard analysis and all that fun stuff, making sure that you don't get a dose of Listeria along with your \u003cem>saucisson\u003c/em> \u003cem>sec\u003c/em>.\u003c/p>\n\u003cp>For dry-cured meats, which never get a turn in the bacteria-killing heat of the oven and rely instead on critical control of pH and moisture levels, this is especially important. It may seem surprising that there isn't one universally required procedure. But that's both the bane and beauty of the HACCP.\u003c/p>\n\u003cp>\"The USDA Food Safety Inspection Service wants you to demonstrate that the food you make is safe,\" explains Arion Thiboumery, founder of the \u003ca href=\"http://www.nichemeatprocessing.org/\">Niche Meat Processor Assistance Network\u003c/a>. \"They put out performance standards, but they don't tell you \u003cem>how\u003c/em>. People have tried a lot of different ways.\" This focus on results, rather than process, means that as long as you meet the safety requirements at the critical control points, you have some leeway in how you get there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The brilliance behind a HACCP plan is that it's so flexible,\" extols Elias Cairo, the co-founder of Portland's \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, the first USDA-certified charcuterie in Oregon. \"The lack of guidelines lets you produce anything you want, in exactly the way that you want, as long as you can prove that it's safe.\"\u003c/p>\n\u003cp>Cairo is clearly a big fan of the HACCP (and the USDA in general), whose adaptability has allowed him to produce cured meats that are winning fans across the country. But this flexibility comes at a cost.\u003c/p>\n\u003cp>Because of the sausage world's variation in process and recipe, each HACCP is uniquely tailored to each small-batch producer's process. Sausage-makers have to spend months and months familiarizing themselves with the scientific literature, taking classes and exams and providing the USDA documentation for the path they're taking — or pay significant money to consultants to come up with a plan for them, which can cost tens of thousands of dollars.\u003c/p>\n\u003cp>And once they've paid (in money or sweat) for these plans, they don't necessarily want to share their trade secrets. But one sausage maker — \u003ca href=\"http://undergroundfoodcollective.org/meats\">Underground Meats\u003c/a>, of Madison, Wis. — is looking to establish a new model, by developing (via \u003ca href=\"http://www.kickstarter.com/projects/undergroundmeats/underground-meats-open-source-food-safety-model\">Kickstarter\u003c/a>) an open source HACCP plan template for all to use.\u003c/p>\n\u003cp>\"I think this is a large barrier to people entering the market, and if we remove it, we'll see really good products coming out,\" hopes Underground Meat's Jonny Hunter.\u003c/p>\n\u003cp>If the project's funding goal is reached, he aims to work with a third party company, possibly the University of Wisconsin, to lay out the process, and then publish the results under a \u003ca href=\"http://creativecommons.org/licenses/\">Creative Commons license\u003c/a>. \"The craft is something that takes time, but the knowledge of the safety side is something that should just be open and free.\"\u003c/p>\n\u003cp>Hunter's mission seems to have struck a nerve in the artisanal meat community — as of this writing, the campaign is nearly three-fourths of the way to its $40,000 goal.\u003c/p>\n\u003cp>Thiboumery, of the Niche Meat Processor Assistance Network, notes that with the age of the average butcher, like the age of the average farmer, continuing to go up every year, removing barriers to entry for new, young producers could revitalize the industry.\u003c/p>\n\u003cp>\"I think it would be consistent with the mission of a land grant institution — let's use public money to solve a problem that we all agree should be solved.\"\u003c/p>\n\u003cp>But some, like Olympic Provisions' Elias Cairo, are a bit skeptical as to how it'll play out. The HACCP must be so specific that it'd be hard to universalize a sort of \"bible\" — beyond providing already-available general information on critical control points.\u003c/p>\n\u003cp>But Hunter thinks that while it won't be a one-size-fits-all fix, the control points, steps and scientific justifications will be a valuable jumping-off point. \"People would have to tailor it individually — nobody would be able to just download it from the Internet; it needs to be specific. But if I would have had this five years ago, it would have saved me \u003cem>so\u003c/em> much time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71670\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\" alt=\"Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228587024/how-s-the-sausage-made-hackers-want-to-open-source-it-to-find-out\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with \u003cem>meat\u003c/em>, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.\u003c/p>\n\u003cp>A HACCP (pronounced, by those in the industry, as HASSup) aims to accomplish the admirable goal of keeping our food supply safe by planning out critical control points, monitoring, hazard analysis and all that fun stuff, making sure that you don't get a dose of Listeria along with your \u003cem>saucisson\u003c/em> \u003cem>sec\u003c/em>.\u003c/p>\n\u003cp>For dry-cured meats, which never get a turn in the bacteria-killing heat of the oven and rely instead on critical control of pH and moisture levels, this is especially important. It may seem surprising that there isn't one universally required procedure. But that's both the bane and beauty of the HACCP.\u003c/p>\n\u003cp>\"The USDA Food Safety Inspection Service wants you to demonstrate that the food you make is safe,\" explains Arion Thiboumery, founder of the \u003ca href=\"http://www.nichemeatprocessing.org/\">Niche Meat Processor Assistance Network\u003c/a>. \"They put out performance standards, but they don't tell you \u003cem>how\u003c/em>. People have tried a lot of different ways.\" This focus on results, rather than process, means that as long as you meet the safety requirements at the critical control points, you have some leeway in how you get there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The brilliance behind a HACCP plan is that it's so flexible,\" extols Elias Cairo, the co-founder of Portland's \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, the first USDA-certified charcuterie in Oregon. \"The lack of guidelines lets you produce anything you want, in exactly the way that you want, as long as you can prove that it's safe.\"\u003c/p>\n\u003cp>Cairo is clearly a big fan of the HACCP (and the USDA in general), whose adaptability has allowed him to produce cured meats that are winning fans across the country. But this flexibility comes at a cost.\u003c/p>\n\u003cp>Because of the sausage world's variation in process and recipe, each HACCP is uniquely tailored to each small-batch producer's process. Sausage-makers have to spend months and months familiarizing themselves with the scientific literature, taking classes and exams and providing the USDA documentation for the path they're taking — or pay significant money to consultants to come up with a plan for them, which can cost tens of thousands of dollars.\u003c/p>\n\u003cp>And once they've paid (in money or sweat) for these plans, they don't necessarily want to share their trade secrets. But one sausage maker — \u003ca href=\"http://undergroundfoodcollective.org/meats\">Underground Meats\u003c/a>, of Madison, Wis. — is looking to establish a new model, by developing (via \u003ca href=\"http://www.kickstarter.com/projects/undergroundmeats/underground-meats-open-source-food-safety-model\">Kickstarter\u003c/a>) an open source HACCP plan template for all to use.\u003c/p>\n\u003cp>\"I think this is a large barrier to people entering the market, and if we remove it, we'll see really good products coming out,\" hopes Underground Meat's Jonny Hunter.\u003c/p>\n\u003cp>If the project's funding goal is reached, he aims to work with a third party company, possibly the University of Wisconsin, to lay out the process, and then publish the results under a \u003ca href=\"http://creativecommons.org/licenses/\">Creative Commons license\u003c/a>. \"The craft is something that takes time, but the knowledge of the safety side is something that should just be open and free.\"\u003c/p>\n\u003cp>Hunter's mission seems to have struck a nerve in the artisanal meat community — as of this writing, the campaign is nearly three-fourths of the way to its $40,000 goal.\u003c/p>\n\u003cp>Thiboumery, of the Niche Meat Processor Assistance Network, notes that with the age of the average butcher, like the age of the average farmer, continuing to go up every year, removing barriers to entry for new, young producers could revitalize the industry.\u003c/p>\n\u003cp>\"I think it would be consistent with the mission of a land grant institution — let's use public money to solve a problem that we all agree should be solved.\"\u003c/p>\n\u003cp>But some, like Olympic Provisions' Elias Cairo, are a bit skeptical as to how it'll play out. The HACCP must be so specific that it'd be hard to universalize a sort of \"bible\" — beyond providing already-available general information on critical control points.\u003c/p>\n\u003cp>But Hunter thinks that while it won't be a one-size-fits-all fix, the control points, steps and scientific justifications will be a valuable jumping-off point. \"People would have to tailor it individually — nobody would be able to just download it from the Internet; it needs to be specific. But if I would have had this five years ago, it would have saved me \u003cem>so\u003c/em> much time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Lots Of Grass-Fed Beef Sold In U.S. Comes From Down Under",
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"content": "\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/10/20131003_atc_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A lot of the grass-fed beef sold in the U.S. now comes from Australia because it's cheaper and available year-round. But U.S. producers say they still have an advantage over the imported meat: a homegrown story.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71657\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/grassfed-ranch.jpg\" alt=\"Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patricia Whisnant, who runs Rain Crow Ranch in Doniphan, Mo., says her grass-fed beef can compete with the Australian product because it has a better story American consumers can connect with. Photo: Courtesy of Rain Crow Ranch\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/03/228659915/why-most-grass-fed-beef-sold-in-u-s-comes-from-down-under\">The Salt at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>Beef from cattle that have grazed only on pasture is in high demand — much to the surprise of many meat retailers, who didn't traditionally think of grass-fed beef as top-quality.\u003c/p>\n\u003cp>\u003ca href=\"http://www.organicvalley.coop/?id=688\">George Siemon\u003c/a>, a founder of Organic Valley, the big organic food supplier, says the push for grass-fed beef started with activists who wanted to challenge a beef industry dominated by factory-scale feedlots. In those feedlots, cattle are fed a corn-heavy diet designed to make the animals gain weight as quickly as possible.\u003c/p>\n\u003cp>Today, Siemon says, grass-fed has grown beyond that. \"It has a naturalness that seems to attract the mainstream market,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you look carefully at the labels on grass-fed beef, especially in mainstream supermarkets like Safeway and Stop & Shop, you'll notice something peculiar. Quite a lot of this beef is coming to the U.S. from half a world away, in Australia.\u003c/p>\n\u003cp>\u003ca href=\"http://www.americangrassfedbeef.com/natural-grass-farmers.asp\">Patricia Whisnant\u003c/a> knows about this through personal experience. She and her husband own Rain Crow Ranch in southern Missouri, which has become one of the country's largest grass-fed-beef producers. Several thousand cattle graze on more than 10,000 acres of grassland on the ranch itself and other farms nearby. \"They roam around; they actually live a life that's behaviorally and biologically appropriate for that ruminant animal,\" says Whisnant.\u003c/p>\n\u003cp>The Whisnants have some big customers, including Whole Foods. A couple of years ago, an even bigger potential customer came to visit. It was a meat broker, a company that wanted to supply this increasingly popular product to mainstream supermarkets. The visit went well, but as Patricia Whisnant tells the story, the brokers also located another supplier that was bringing in grass-fed ground beef from Australia.\u003c/p>\n\u003cp>That Australian beef was 75 cents or a dollar cheaper per pound. And Whisnant lost the deal. \"They said, 'We're sorry, you can't match that price, so we're going with them,' \" Whisnant recalls.\u003c/p>\n\u003cp>Nobody collects information on exactly how much of the grass-fed beef that Americans eat comes from abroad. Theo Weening, the global meat coordinator for Whole Foods, says his company buys very little. \"We probably import maybe 3 percent. The rest is regional, local; that's what we really push for,\" he says.\u003c/p>\n\u003cp>But you'll see plenty of Australian-origin beef in other supermarkets. Organic Valley, meanwhile, gets all of its grass-fed beef from Australia. There's also a lot of grass-fed beef coming in from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193889625/not-local-food-and-not-afraid-to-say-it\">Uruguay\u003c/a> and Brazil.\u003c/p>\n\u003cp>So why does the U.S., the world's biggest beef producer, have to go abroad to find enough of the grass-fed variety?\u003c/p>\n\u003cp>\u003ca href=\"http://www.caes.uga.edu/departments/agecon/personnel/faculty/lacy/lacy.html%E2%80%8E\">Curt Lacy\u003c/a>, an agricultural economist at the University of Georgia, says some of the reasons are pretty simple. Weather, for instance. In most of the U.S., it freezes. In Australia, it doesn't. So in Australia, as long as there's water, there's grass year-round.\u003c/p>\n\u003cp>And then there's the issue of land. \"If you're going to finish animals on grass, it takes more land,\" Lacy says. Grassland in Australia is relatively cheap and plentiful, and there's not much else you can do with a lot of it, apart from grazing animals.\u003c/p>\n\u003cp>As a result, Australian grass-fed cattle operations are really big. In fact, they're the mainstream. Seventy percent of Australia's beef production comes from cattle that spent their lives grazing. And when beef operations are large-scale, everything becomes cheaper, from slaughtering to shipping.\u003c/p>\n\u003cp>On Monday, the U.S. company Cargill \u003ca href=\"http://www.cargill.com/news/releases/2013/NA3078157.jsp\">announced a new deal\u003c/a> with Australia's second-biggest beef producer — a company called Tey's. Cargill will now sell more Australian beef in the U.S., both grass-fed and grain-fed.\u003c/p>\n\u003cp>Grass-fed-beef producer Whisnant says she still has one big advantage. \"We have a story behind what we sell,\" she says. It's a story about her family, their ranch and her sons, who have just joined the business. Some consumers will pay more for that story.\u003c/p>\n\u003cp>And to reach the other consumers, American grass-fed operations are trying to get more efficient, too. Many are growing in size. The Whisnants have built their own slaughtering operation. They're also selling meat via the Internet. Maybe someday, American grass-fed beef won't seem quite so expensive, compared with the Australian competition.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is It Time To Cool It On Kale Already?",
"title": "Is It Time To Cool It On Kale Already?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71584\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\" alt=\"Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/\u003ca href=\"http://www.flickr.com/photos/p8/5110164265/sizes/l/in/photolist-8MyVNr-7KvYnn-cUitGS-f1z9GK-cewrxS-927UJi-a237YC-eAoZgT-eAoZ7c-dAb32G-aTxp8g-7AMDX3-dAmZk6-dAmZhn-82qcZx-dA5zqz-82tk8A-9PyjgD-7RDaFD-c6Leqd-91CGKK-cSZGGN-a2rJuD-ajWNqt-g1gBfL-bQzTjK-8rWmSK-dA\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy and Eliza Bareclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228499704/is-it-time-to-cool-it-on-kale-already\">The Salt at NPR Food\u003c/a> (10/2/13)\u003c/p>\n\u003cp>Let's start by agreeing to this premise: Kale is very good for you.\u003c/p>\n\u003cp>And yes, we here at The Salt have been known to indulge in — nay, \u003cem>crave\u003c/em> — kale chips and kale salads on a not infrequent basis.\u003c/p>\n\u003cp>Still, when we found out that Wednesday is \u003ca href=\"http://nationalkaleday.org/\">National Kale Day\u003c/a> — featuring a kale dance party (we kid you not) — we couldn't help but think: Come on, people, the kale love has officially Gone. Too. Far.\u003c/p>\n\u003cp>Turns out, the ringleader of this spanking new holiday is \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University who wears his passion for the dark, leafy green on his sleeve — or perhaps more aptly, on his book jacket: He's the author, most recently, of the cheekily named \u003cem>50 Shades of Kale\u003c/em>, a book of recipes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramsey specializes in the link between nutrition and mental health, and says kale first drew his attention because of its excellent concentration of nutrients, including vitamin C, vitamin A, vitamin K and omega-3 fatty acids. And he became convinced that advising patients to eat kale was one of the most important pieces of advice he could give them.\u003c/p>\n\u003cp>\"Food is a big part of my practice, and I realized that the standard messaging — telling people to avoid fat and cholesterol — was unhelpful because it doesn't help people fill their plate,\" Ramsey tells The Salt. \"Instead we need to be telling people what foods we want them to eat — nutrient-dense foods like kale, mussels and farm-fresh eggs.\"\u003c/p>\n\u003cp>As Ramsey sees it, kale is also an ideal antidote to a public health crisis. And his kale evangelism has been growing ever more fervent in preparation for National Kale Day. Ramsey's \u003ca href=\"http://nationalkaleday.org/events-on-october-2\">\"festival of kale\"\u003c/a> includes several scheduled Google+ Hangouts and a kale health summit. Then there's the aforementioned kale dance party, complete with kale cocktails, at Seasonal Whispers in Soho in New York City (You can dance along at home via the magic of Google+ Hangout).\u003c/p>\n\u003cp>\"Our goal is to get more converts,\" he says, \"especially kids in school and kale newbies who have heard about it but haven't actually tried it.\"\u003c/p>\n\u003cp>All of which is laudable — except there's a small problem with superfood evangelism. As we've reported many times, it can be dangerous to fixate on individual foods as curative sustenance, because your diet's influence on your health is an incredibly complex equation.\u003c/p>\n\u003cp>The dangers of elevating this cabbage cousin to canonization status were brilliantly illuminated recently by food blogger Melissa McEwen. In a \u003ca href=\"http://huntgatherlove.com/content/just-kale-me-how-your-kale-habit-slowly-destroying-your-health-and-world\">satirical post\u003c/a> on her blog Hunt Gather Love, she enumerated the \"dangers\" of eating kale, including its \"horrific effects on livestock\" and that it's laden with pesticides.\u003c/p>\n\u003cp>The post, by the way, was meant to show how easy it is to demonize a food by selective citation of scientific studies, but it also does a good job of noting the dangers of focusing your diet almost exclusively on one ingredient — \"which I think anyone will agree is a bad idea,\" McEwen writes.\u003c/p>\n\u003cp>Besides, the health of humanity seems like an awfully big burden to place on the fragile shoulders of little ol' kale. As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to \u003ca href=\"http://www.thedailybeast.com/articles/2013/05/02/why-do-we-still-hate-gwyneth-paltrow.html\">hate on\u003c/a>. (Hat tip to \u003cem>Modern Farmer\u003c/em> for \u003ca href=\"http://modernfarmer.com/2013/09/modern-farmer-celebrity-vegetable-chart/\">pointing out\u003c/a> this celebrity/cultivar comparison.)\u003c/p>\n\u003cp>And as a recent \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all\">article\u003c/a> reminded us, kale is not universal. In France, where kale is often seen as a reminder of the dietary deprivations of World War II, an American woman named Kristen Beddard is waging a crusade to put this trendy green on menus far and wide. (Not surprisingly, Beddard happens to be on the board of National Kale Day.) A noble quest, perhaps, but is it also a necessary one to save the French?\u003c/p>\n\u003cp>As French food writer Sanaë Lemoine noted to the \u003cem>Times,\u003c/em> \"They don't need magical vegetables or superfoods. They already have a tradition of eating balanced meals. In a strange way, kale is superfluous.\"\u003c/p>\n\u003cp>Still, such snickering will not deter kale crusader Ramsey. To all the naysayers, Ramsey has this to say: \"Eat more kale to improve your attitude.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It's National Kale Day, folks. That prompts the question: Has the kale love gone too far? As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to hate on.",
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"title": "Is It Time To Cool It On Kale Already? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71584\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/kalepot.jpg\" alt=\"Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/Flickr\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are we putting too much pressure on this little superfood that could? Photo: Peet Sneekes/\u003ca href=\"http://www.flickr.com/photos/p8/5110164265/sizes/l/in/photolist-8MyVNr-7KvYnn-cUitGS-f1z9GK-cewrxS-927UJi-a237YC-eAoZgT-eAoZ7c-dAb32G-aTxp8g-7AMDX3-dAmZk6-dAmZhn-82qcZx-dA5zqz-82tk8A-9PyjgD-7RDaFD-c6Leqd-91CGKK-cSZGGN-a2rJuD-ajWNqt-g1gBfL-bQzTjK-8rWmSK-dA\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy and Eliza Bareclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228499704/is-it-time-to-cool-it-on-kale-already\">The Salt at NPR Food\u003c/a> (10/2/13)\u003c/p>\n\u003cp>Let's start by agreeing to this premise: Kale is very good for you.\u003c/p>\n\u003cp>And yes, we here at The Salt have been known to indulge in — nay, \u003cem>crave\u003c/em> — kale chips and kale salads on a not infrequent basis.\u003c/p>\n\u003cp>Still, when we found out that Wednesday is \u003ca href=\"http://nationalkaleday.org/\">National Kale Day\u003c/a> — featuring a kale dance party (we kid you not) — we couldn't help but think: Come on, people, the kale love has officially Gone. Too. Far.\u003c/p>\n\u003cp>Turns out, the ringleader of this spanking new holiday is \u003ca href=\"http://asp.cumc.columbia.edu/facdb/profile_list.asp?uni=ar917&DepAffil=Psychiatry\">Drew Ramsey\u003c/a>, a psychiatrist at Columbia University who wears his passion for the dark, leafy green on his sleeve — or perhaps more aptly, on his book jacket: He's the author, most recently, of the cheekily named \u003cem>50 Shades of Kale\u003c/em>, a book of recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramsey specializes in the link between nutrition and mental health, and says kale first drew his attention because of its excellent concentration of nutrients, including vitamin C, vitamin A, vitamin K and omega-3 fatty acids. And he became convinced that advising patients to eat kale was one of the most important pieces of advice he could give them.\u003c/p>\n\u003cp>\"Food is a big part of my practice, and I realized that the standard messaging — telling people to avoid fat and cholesterol — was unhelpful because it doesn't help people fill their plate,\" Ramsey tells The Salt. \"Instead we need to be telling people what foods we want them to eat — nutrient-dense foods like kale, mussels and farm-fresh eggs.\"\u003c/p>\n\u003cp>As Ramsey sees it, kale is also an ideal antidote to a public health crisis. And his kale evangelism has been growing ever more fervent in preparation for National Kale Day. Ramsey's \u003ca href=\"http://nationalkaleday.org/events-on-october-2\">\"festival of kale\"\u003c/a> includes several scheduled Google+ Hangouts and a kale health summit. Then there's the aforementioned kale dance party, complete with kale cocktails, at Seasonal Whispers in Soho in New York City (You can dance along at home via the magic of Google+ Hangout).\u003c/p>\n\u003cp>\"Our goal is to get more converts,\" he says, \"especially kids in school and kale newbies who have heard about it but haven't actually tried it.\"\u003c/p>\n\u003cp>All of which is laudable — except there's a small problem with superfood evangelism. As we've reported many times, it can be dangerous to fixate on individual foods as curative sustenance, because your diet's influence on your health is an incredibly complex equation.\u003c/p>\n\u003cp>The dangers of elevating this cabbage cousin to canonization status were brilliantly illuminated recently by food blogger Melissa McEwen. In a \u003ca href=\"http://huntgatherlove.com/content/just-kale-me-how-your-kale-habit-slowly-destroying-your-health-and-world\">satirical post\u003c/a> on her blog Hunt Gather Love, she enumerated the \"dangers\" of eating kale, including its \"horrific effects on livestock\" and that it's laden with pesticides.\u003c/p>\n\u003cp>The post, by the way, was meant to show how easy it is to demonize a food by selective citation of scientific studies, but it also does a good job of noting the dangers of focusing your diet almost exclusively on one ingredient — \"which I think anyone will agree is a bad idea,\" McEwen writes.\u003c/p>\n\u003cp>Besides, the health of humanity seems like an awfully big burden to place on the fragile shoulders of little ol' kale. As we make kale the health halo food du jour, we risk turning it into the Gwyneth Paltrow of the vegetable world — a perceived goody two-shoes that, deservedly or not, everyone loves to \u003ca href=\"http://www.thedailybeast.com/articles/2013/05/02/why-do-we-still-hate-gwyneth-paltrow.html\">hate on\u003c/a>. (Hat tip to \u003cem>Modern Farmer\u003c/em> for \u003ca href=\"http://modernfarmer.com/2013/09/modern-farmer-celebrity-vegetable-chart/\">pointing out\u003c/a> this celebrity/cultivar comparison.)\u003c/p>\n\u003cp>And as a recent \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/09/22/dining/in-paris-the-kale-crusader.html?pagewanted=all\">article\u003c/a> reminded us, kale is not universal. In France, where kale is often seen as a reminder of the dietary deprivations of World War II, an American woman named Kristen Beddard is waging a crusade to put this trendy green on menus far and wide. (Not surprisingly, Beddard happens to be on the board of National Kale Day.) A noble quest, perhaps, but is it also a necessary one to save the French?\u003c/p>\n\u003cp>As French food writer Sanaë Lemoine noted to the \u003cem>Times,\u003c/em> \"They don't need magical vegetables or superfoods. They already have a tradition of eating balanced meals. In a strange way, kale is superfluous.\"\u003c/p>\n\u003cp>Still, such snickering will not deter kale crusader Ramsey. To all the naysayers, Ramsey has this to say: \"Eat more kale to improve your attitude.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
"title": "Kombucha: Magical Health Elixir Or Just Funky Tea?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130930_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It smells like vinegar and tastes like spoiled cider. But fans of the fermented tea say that kombucha helps fight off diseases and aging. Sounds fantastical? Well, it probably is. At this point, scientists still know little about kombucha's health effects.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71291\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha.jpg\" alt=\"Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100955/patti-neighmond\">Patti Neighmond\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/30/226531998/kombucha-magical-health-elixir-or-just-funky-tea\">The Salt at NPR Food\u003c/a> (9/30/13)\u003c/p>\n\u003cp>Chances are, you've seen it in your local grocery store. Maybe you've even mustered the courage to taste it — or at least take a whiff.\u003c/p>\n\u003cp>Once mostly a product of health food stores and hippies' kitchens, \u003ca href=\"http://www.mayoclinic.com/health/kombucha-tea/AN01658\">kombucha tea\u003c/a> is now commercially available in many major grocery stores.\u003c/p>\n\u003cp>And people aren't necessarily scooping it up for its flavor. Its taste has been described as somewhere between vinegar soda and carbonated apple cider.\u003c/p>\n\u003cfigure id=\"attachment_71292\" class=\"wp-caption alignleft\" style=\"max-width: 374px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/kombucha-SCOBY.jpg\" alt='The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov' width=\"374\" height=\"500\" class=\"size-full wp-image-71292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The SCOBY: Bill Bond, of Bucha Bill Raw Kombucha, shows off the \"symbiotic colony of bacteria and yeast\" in his fermented tea. The microorganisms of the SCOBY convert the sweetened tea into the fizzy elixir. Photo: Peggy Turbett/The Plain Dealer /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>So why shell out \u003ca href=\"http://www.foodservicedirect.com/product.cfm/p/167642/GTs-Enlightened-Organic-Raw-Kombucha.htm\">$4\u003c/a> bucks for a small bottle of the stinky tea?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many folks are banking on the potential health benefits of kombucha, including disease prevention, energy improvement and perhaps even turning back the clock and inhibiting aging.\u003c/p>\n\u003cp>\"I've seen claims that kombucha might help kill cancer, is a powerful detoxifier, even a fountain of youth,\" says \u003ca href=\"http://www.quickanddirtytips.com/nutrition-diva\">Monica Reinagel\u003c/a>, a nutritionist and creator of the podcast Nutrition Diva.\u003c/p>\n\u003cp>Sound fantastical? Well, it probably is.\u003c/p>\n\u003cp>The bottom line is that we know very little about kombucha and how it may affect health.\u003c/p>\n\u003cp>\"There is really very little evidence to support any kind of claims about kombucha tea,\" says \u003ca href=\"http://www.eatright.org/Media/Spokespeople.aspx?id=6963\">Andrea Giancoli\u003c/a>, spokesperson for the Academy of Nutrition and Dietetics. \"So we don't know if it does anything at all.\"\u003c/p>\n\u003cp>Nevertheless, most kombucha drinks contain live bacteria. And evidence is mounting that friendly bacteria or \u003ca href=\"http://www.npr.org/templates/archives/archive.php?thingId=156461382\">probiotics\u003c/a> aide digestion and possibly even strengthens the immune system.\u003c/p>\n\u003cp>These good bugs \"actually live inside of us and help digest our food, digesting particles we can't digest on our own,\" nutritionist Reinagel says. \"And they actually produce certain nutrients for us, which is a very nice trick.\"\u003c/p>\n\u003cp>Kombucha was popular back in the early '90s, when health-minded consumers produced the tea in their home kitchens. Many HIV-positive individuals consumed it in hopes of boosting their immune systems.\u003c/p>\n\u003cp>The process of making kombucha is fairly simple. Black or green tea is sweetened with sugar. A concoction of bacteria and yeast is added. The mixture is then fermented in a glass or ceramic container for at least a week.\u003c/p>\n\u003cp>During this time, microbe production speeds up as the bacteria feast on the added sugar, grow and multiply. The end result looks like a rubbery disc that forms on top of the tea, called the SCOBY, or \"symbiotic colony of bacteria and yeast.\"\u003c/p>\n\u003cp>It's a thriving colony of microorganisms — billions of them, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0023643897903546\">converting\u003c/a> sugar into vinegar and other aromatic compounds. The sheer number of bacteria makes it very difficult to know for sure if the concoction includes only the friendly, good bacteria.\u003c/p>\n\u003cp>One of the most popular brands of kombucha tea, \u003ca href=\"http://www.synergydrinks.com/\">GT's Kombucha\u003c/a>, sells millions of bottles a year. Officials say they test their tea and know it contains at least two important strains of good bacteria.\u003c/p>\n\u003cp>But that may not be the case for all products now available in supermarkets.\u003c/p>\n\u003cp>And if you brew it at home, dietitian Giancoli has a warning: \"You've got to have really very sanitary conditions and know what you're doing.\" Otherwise, she says, your tea could get contaminated by not so friendly — or even \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm\">harmful\u003c/a> — bacteria.\u003c/p>\n\u003cp>In stores, the bottled versions are produced in carefully controlled environments and are likely safe. So if you like the idea of kombucha and if it makes you feel better or more energetic, then there's probably \"no harm\" in drinking it, nutritionist Reinagel says.\u003c/p>\n\u003cp>As for the extraordinary health claims — we'll just have to wait until researchers test them out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Making Chocolate Truffles with Charles Chocolates: Recipe and Google+ Hangout Video",
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"content": "\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n",
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"excerpt": "Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why are you still buying chocolate truffles? There is no candy easier or more satisfyingly glamorous to make at home. No special equipment is required, and the four ingredients--heavy cream, good chocolate, butter, and cocoa powder--are readily available. \u003c/p>\n\u003cp>Bay Area Bites decided to learn from a pro: Charles \"Chuck\" Siegel, owner of \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> in San Francisco's Mission Creek. In a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/google-hangout-alert-make-chocolate-truffles-with-chuck-siegel-of-charles-chocolates/\">Google+ Hangout event\u003c/a>, Siegel talked chocolate and demonstrated a simple recipe for rich (and easily gift-able) chocolate truffles. Could it be as easy as it seemed? \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/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Unlike, say, \u003ca href=\"http://www.youtube.com/watch?v=q4vBCy-W6uc\">fondant flowers\u003c/a>, which are infinitely trickier to master than the final product might suggest, chocolate truffles register as much fancier than they really are, perhaps due to their high price tag in upscale chocolate shops. What makes, or breaks, a good truffle isn't technique but the quality of the chocolate used. Since they're nothing but a lot of chocolate, a little cream, and a smidge of butter, the chocolate is what you'll be tasting, so make sure you use a brand you like. \u003c/p>\n\u003cp>Wanting to buy local, we used \u003ca href=\"http://www.recchiuti.com/\">Recchuiti Confections'\u003c/a> \"dark milk\" bar mixed with \u003ca href=\"http://www.guittard.com/\">Guittard\u003c/a> 63% extra-dark chocolate chips. While Recchuiti doesn't make its own bean-to-bar product, we like supporting small-scale artisans in the Dogpatch, and their dark milk bar is one of the best we've tried. Family-run Guittard, made in Burlingame, offers a good price-to-quality ratio, and their chips have been a longtime Bay Area baking favorite. As for cream, the glass-bottled heavy cream produced by Straus Family Creamery is utterly dreamy, but Clover's organic heavy cream is also a good choice. You'll get a better texture in the final product if you steer clear of ultra-pasteurized heavy cream, which means avoiding most supermarket brands as well \"big organic\" brands like Horizon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, amounts. Using the ingredient amounts listed on Siegel's recipe--a pound and a half of chocolate, over a pint of cream--you'll end up with lot of truffles--about 100 if you make 1\"-x-1\" cubes, more if you make them smaller. A 9\"-x-13\" pan of truffles is a whole lot of truffles, especially since they are rich enough to make it hard to eat more than two pieces in a sitting (really!). And here's why we love pastry-chef wonks who do the math for us: Siegel points out that an 8\"-x-8\" pan (the typical square brownie pan) holds 60% of the volume of a 9\"-x-13\" pan, so rather than just halving the recipe, you'll get best results if you use 60% of the original amounts. This is only slightly tricky when it comes to the amount of milk chocolate, 5.4 ounces. If you don't have a scale, eyeballing just under 5 1/2 ounces should be fine; 1 cup of chocolate chips equals 6 ounces. \u003c/p>\n\u003cp>Once you've assembled your chocolates, it's important to get it chopped evenly into roughly chip-sized pieces. You're melting the chocolate by pouring hot cream over it, and if you try pouring your hot liquid over one big solid lump, it won't melt evenly. This is an argument for using chocolate chips or couverture wafers in the first place, as chopping chocolate can be a sticky and rather mess-making task. But if you need to do it, use a sharp, heavy knife (like a cleaver or chef's knife) and make sure your cutting board is clean and non-oniony/garlicky.\u003c/p>\n\u003cp>If you want to infuse your truffles with a subtle but distinctive flavor, try steeping whole spices or herbs in the warm cream. Add whole cinnamon sticks, coffee beans, finely chopped mint, tea leaves or other flavorings to the cream while it's heating. Once cream is steaming, remove from heat, cover and let steep for 5 minutes. Strain, discarding solids. Rewarm the cream briefly if necessary before using. We made Mexican-style truffles by adding 2 cinnamon sticks and a whole dry chipotle chile to the cream, giving a warm hint of smoky spice to the final product.\u003c/p>\n\u003cfigure id=\"attachment_71197\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/truffles1000.jpg\" alt=\"Chocolate Truffles produced from Google+ Hangout with Charles Chocolates. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-71197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate Truffles produced by cooking along with Chuck Siegel during Google+ Hangout. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003ch3>Charles Chocolates Recipe: Chocolate Truffles\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>To make a 9\"-x-13\" pan:\u003c/em>\u003cbr>\n15 oz bittersweet chocolate\u003cbr>\n9 oz milk chocolate\u003cbr>\n2 1/2 cups heavy cream, preferably organic and non ultra-pasteurized\u003cbr>\n2 tablespoons butter\u003cbr>\n1 cup unsweetened cocoa powder, for finishing\t\t\u003c/p>\n\u003cp>\u003cem>To make an 8\"-x-8\" pan:\u003c/em>\u003cbr>\n9 oz bittersweet chocolate\u003cbr>\n5.4 oz milk chocolate\u003cbr>\n6 tbsp heavy cream\u003cbr>\n1 tb plus 1 tsp butter\u003cbr>\n2/3 cup unsweetened cocoa powder, for finishing \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. If not using chips, chop the chocolates evenly into pebble-sized pieces. Combine in a medium bowl and set aside. Line pan with a long strip of plastic wrap, using enough that you'll be able to wrap the long edge completely over the top of the finished truffles. \u003c/p>\n\u003cp>2. In a saucepan, heat heavy cream until just steaming and beginning to bubble around the edges. Pour hot cream over chocolate. Let mixture stand for several minutes. \u003c/p>\n\u003cp>3. Using a rubber spatula, a whisk, or a hand (immersion) blender, begin mixing the chocolate and cream at the center of the bowl, slowly moving outwards from the center to the sides of the bowl. Continue mixing until chocolate is fully melted and mixture is smooth.\u003c/p>\n\u003cp>4. Add butter and continue mixing until butter is melted and mixture is smooth. Pour chocolate into prepared pan, using an offset or rubber spatula to push mixture evenly into the corners. Smooth the top and fold the excess plastic wrap over the top, gently pressing down onto the top of the mixture.\u003c/p>\n\u003cp>5. Chill mixture in the refrigerator for at least 6 hours or overnight. When mixture has hardened, remove from refrigerator. Peel back the top plastic wrap. Flip over onto a cutting board and peel off remaining plastic wrap. Using a pizza cutter or a sharp knife, cut into small, even squares. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Sift cocoa powder into a wide-mouthed bowl. Add truffles a few at a time to bowl of cocoa, shaking to cover each truffle completely with cocoa. Shake excess cocoa off through a fine mesh strainer and arrange finished truffles on a serving plate. Continue coating truffles with cocoa powder until all the truffles are coated. Cover and refrigerate until serving. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Can't Fish Oil Supplements Keep Our Brains Sharp?",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71116\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\" alt=\"If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226097543/why-cant-fish-oil-supplements-keep-our-brains-sharp\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Lots of people think of fish as brain food. And there's good reason.\u003c/p>\n\u003cp>Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.\u003c/p>\n\u003cp>So, why is it that a \u003ca href=\"http://www.neurology.org/content/early/2013/09/25/WNL.0b013e3182a9584c.short\">new study\u003c/a> of older women published in the journal \u003ca href=\"http://www.neurology.org/\">Neurology\u003c/a> finds that omega-3s may not benefit thinking skills or help fend off cognitive decline?\u003c/p>\n\u003cp>Well, it's not clear. But one possibility could be the design of the study. The women enrolled in the study had blood tests taken — just one time — at the start of the study to measure the amount of omega-3s. Then they were given tests each year, for about six years, to test their thinking and memory skills.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found no differences in declines in brain sharpness among the women who had high levels of omega 3s in their blood compared with those with low levels of omega 3s.\u003c/p>\n\u003cp>So why the negative finding? Well, the researchers didn't know what the women's eating habits were before or after the study — or how their habits may have changed during the study.\u003c/p>\n\u003cp>So, for instance, if the women's fish consumption or supplement regimen changed after the time of the first blood test, this study wouldn't have picked it up. That's one explanation.\u003c/p>\n\u003cp>It's also possible that the study wasn't conducted for a long enough period of time, or that the age of the women made it hard to suss out potential long-term benefits.\u003c/p>\n\u003cp>The other possibility? Maybe a steady intake of omega-3s doesn't really lead to any measurable benefits in staving off cognitive decline.\u003c/p>\n\u003cp>One other note about the study design: It didn't track how participants got their omega-3s — whether it was through food or through fish oil supplements.\u003c/p>\n\u003cp>As study author \u003ca href=\"http://www.public-health.uiowa.edu/epi/\">Eric Ammann\u003c/a>, of the University of Iowa, points out in an email, \"most randomized trials of omega-3 supplements have not found an effect on cognitive function.\"\u003c/p>\n\u003cp>He cites this \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20410089\">meta-analysis\u003c/a>, which concluded that taking omega-3 supplements does not seem to help healthy, older people fend off cognitive decline.\u003c/p>\n\u003cp>So, this raises a question: If you \u003cem>eat\u003c/em> fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16216930\">study\u003c/a> of older folks (65 and older) enrolled in the Chicago Health and Aging Project found that people who were eating two or more fish meals per week had a slower rate of cognitive decline — about 13 percent slower — compared with those who ate fish less than once a week.\u003c/p>\n\u003cp>\"When you eat fish, there are other nutrients such as vitamin E or vitamin D\" that you're getting at the same time, says researcher \u003ca href=\"http://www.mayo.edu/research/faculty/roberts-rosebud-o-m-b-ch-b/BIO-00085310\">Rosebud Roberts\u003c/a> of the Mayo Clinic. In other words, it's the whole food, as a package, that may be beneficial.\u003c/p>\n\u003cp>And this seems to be the general picture emerging in human health: getting nutrients and healthful fats from the foods we eat as part of a healthful diet, rather than from supplements, may be the way to go.\u003c/p>\n\u003cp>In fact, there's increasing evidence, as outlined by \u003ca href=\"http://www.theatlantic.com/health/archive/2013/07/the-vitamin-myth-why-we-think-we-need-supplements/277947/\">Paul Offit\u003c/a>, that we do our bodies no favors by taking a daily regimen of vitamins or supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Contrary to earlier studies, new research suggests that omega-3 fatty acids may not stave off cognitive decline. We look at why this is hard to pin down — and examine the body of evidence that finds supplements may not be as effective as eating fish meals in protecting brain health.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71116\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/fishoil.jpg\" alt=\"If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you eat fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case. Photo: Verena J Matthew/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226097543/why-cant-fish-oil-supplements-keep-our-brains-sharp\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Lots of people think of fish as brain food. And there's good reason.\u003c/p>\n\u003cp>Many kinds of fish — think salmon, sardines, tuna — contain high levels of omega-3 fatty acids, a class of polyunsaturated fat, which have been shown to fight inflammation and improve the function of our neurons.\u003c/p>\n\u003cp>So, why is it that a \u003ca href=\"http://www.neurology.org/content/early/2013/09/25/WNL.0b013e3182a9584c.short\">new study\u003c/a> of older women published in the journal \u003ca href=\"http://www.neurology.org/\">Neurology\u003c/a> finds that omega-3s may not benefit thinking skills or help fend off cognitive decline?\u003c/p>\n\u003cp>Well, it's not clear. But one possibility could be the design of the study. The women enrolled in the study had blood tests taken — just one time — at the start of the study to measure the amount of omega-3s. Then they were given tests each year, for about six years, to test their thinking and memory skills.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found no differences in declines in brain sharpness among the women who had high levels of omega 3s in their blood compared with those with low levels of omega 3s.\u003c/p>\n\u003cp>So why the negative finding? Well, the researchers didn't know what the women's eating habits were before or after the study — or how their habits may have changed during the study.\u003c/p>\n\u003cp>So, for instance, if the women's fish consumption or supplement regimen changed after the time of the first blood test, this study wouldn't have picked it up. That's one explanation.\u003c/p>\n\u003cp>It's also possible that the study wasn't conducted for a long enough period of time, or that the age of the women made it hard to suss out potential long-term benefits.\u003c/p>\n\u003cp>The other possibility? Maybe a steady intake of omega-3s doesn't really lead to any measurable benefits in staving off cognitive decline.\u003c/p>\n\u003cp>One other note about the study design: It didn't track how participants got their omega-3s — whether it was through food or through fish oil supplements.\u003c/p>\n\u003cp>As study author \u003ca href=\"http://www.public-health.uiowa.edu/epi/\">Eric Ammann\u003c/a>, of the University of Iowa, points out in an email, \"most randomized trials of omega-3 supplements have not found an effect on cognitive function.\"\u003c/p>\n\u003cp>He cites this \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20410089\">meta-analysis\u003c/a>, which concluded that taking omega-3 supplements does not seem to help healthy, older people fend off cognitive decline.\u003c/p>\n\u003cp>So, this raises a question: If you \u003cem>eat\u003c/em> fish, rather than take a fish-oil supplement, is there more likely to be a benefit? There's more than a suggestion that this is indeed the case.\u003c/p>\n\u003cp>For instance, a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16216930\">study\u003c/a> of older folks (65 and older) enrolled in the Chicago Health and Aging Project found that people who were eating two or more fish meals per week had a slower rate of cognitive decline — about 13 percent slower — compared with those who ate fish less than once a week.\u003c/p>\n\u003cp>\"When you eat fish, there are other nutrients such as vitamin E or vitamin D\" that you're getting at the same time, says researcher \u003ca href=\"http://www.mayo.edu/research/faculty/roberts-rosebud-o-m-b-ch-b/BIO-00085310\">Rosebud Roberts\u003c/a> of the Mayo Clinic. In other words, it's the whole food, as a package, that may be beneficial.\u003c/p>\n\u003cp>And this seems to be the general picture emerging in human health: getting nutrients and healthful fats from the foods we eat as part of a healthful diet, rather than from supplements, may be the way to go.\u003c/p>\n\u003cp>In fact, there's increasing evidence, as outlined by \u003ca href=\"http://www.theatlantic.com/health/archive/2013/07/the-vitamin-myth-why-we-think-we-need-supplements/277947/\">Paul Offit\u003c/a>, that we do our bodies no favors by taking a daily regimen of vitamins or supplements. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
"title": "Doctors Say Changes In Wheat Do Not Explain Rise Of Celiac Disease",
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"content": "\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/09/20130926_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A doctor who authored the book \u003cem>Wheat Belly\u003c/em> claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71101\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/wheat.jpg\" alt=\"About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\" width=\"1120\" height=\"838\" class=\"size-full wp-image-71101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 40 years ago wheat breeders introduced new varieties of wheat that helped farmers increase their grain yields. But scientists say those varieties aren't linked to the rise in celiac disease. Photo: Karen Bleier/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey and Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/26/226510988/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease\">The Salt at NPR Food\u003c/a> (9/26/13)\u003c/p>\n\u003cp>Wheat has been getting a bad rap lately.\u003c/p>\n\u003cp>Many folks are experimenting with the gluten-free diet, and a best-selling book called \u003ca href=\"http://www.wheatbellyblog.com/\">Wheat Belly\u003c/a> has helped drive a lot of the interest.\u003c/p>\n\u003cp>\"Wheat is the most destructive thing you could put on your plate, no question,\" says \u003ca href=\"http://www.wheatbellyblog.com/about-the-author/\">William Davis\u003c/a>, a cardiologist in Milwaukee, Wis., who authored the book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Davis' drastic views on the ills of wheat were shaped by his own personal experience. Twenty-five years ago, he had Type 2 diabetes, as well as a host of other common ailments including \"mind fog, mood swings, joint pains and acid reflux,\" he says.\u003c/p>\n\u003cp>But after he stopped eating wheat, he says, his health improved. And he's seen the same kinds of results when his patients go on wheat-free diets.\u003c/p>\n\u003cp>\"You take wheat out of the diet and you literally see lives transformed,\" Davis says.\u003c/p>\n\u003cp>Davis' beliefs are way outside the mainstream. Most doctors don't think wheat causes problems for most people. Nonetheless, with a growing number of people claiming they feel better without wheat, Davis says there's something going on here.\u003c/p>\n\u003cp>His theory is that modern varieties of wheat are to blame. He says the wheat of yesteryear didn't make people sick.\u003c/p>\n\u003cp>\"We know that celiac disease has doubled in the last 20 years,\" Davis says. And he says we known that humans have probably not changed, \"so the more likely culprit is the wheat itself.\"\u003c/p>\n\u003cp>It's true that about 40 years ago, breeders introduced new varieties of wheat that helped farmers increase their grain yields. Those varieties, which came out of the Green Revolution, now make up 90 percent of all the wheat that farmers grow around the world.\u003c/p>\n\u003cp>But the claim that the more productive wheat is somehow making people sick didn't sound right to scientists who work with the crop.\u003c/p>\n\u003cp>\"I never thought that wheat was toxic,\" says \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130734134\">Donald Kasarda\u003c/a>, who has studied gluten proteins for more than 40 years as a research chemist for the U.S. Department of Agriculture.\u003c/p>\n\u003cp>Kasarda says when he saw there was speculation that the rise in celiac disease and gluten sensitivities was linked to breeders increasing the amount of gluten in wheat, he was very skeptical.\u003c/p>\n\u003cp>\"It seemed strange to me,\" says Kasarda. As far as he knew, gluten levels had remained about the same. And when he dug deeper, combing through the scientific literature, he found no significant differences in gluten levels in wheat from the early part of the 20th century, compared with gluten levels from the latter half of the century.\u003c/p>\n\u003cp>So, when it comes to an increase of gluten in modern wheat? \"As I suspected, I didn't find any evidence that this is true,\" says Kasarda.\u003c/p>\n\u003cp>Kasarda presented his research at the \u003ca href=\"http://www.icds2013.org/\">International Celiac Disease Symposium\u003c/a> this week. And he published \u003ca href=\"http://pubs.acs.org/doi/full/10.1021/jf305122s\">his findings\u003c/a> in the peer-reviewed \u003cem>Journal of Agricultural and Food Chemistry\u003c/em>.\u003c/p>\n\u003cp>Now, \u003cem>Wheat Belly\u003c/em> author Davis believes there are more subtle changes in the wheat plant that are leading to the problems. But there's no scientific agreement on this. And in the medical world, there's a lot of pushback against the idea that modern wheat is toxic to all of us.\u003c/p>\n\u003cp>\"I certainly think that's an overstatement,\" celiac expert \u003ca href=\"http://www.bidmc.org/Profiles/Daniel-A-Leffler-MD-MS.aspx\">Daniel Leffler\u003c/a> told us. Leffler directs research at Beth Israel Deaconess Medical Center and is on the faculty at Harvard Medical School.\u003c/p>\n\u003cp>\"I don't think there's one evil food causing the problem in our society,\" Leffler says. In fact, he says most people eat wheat with no problem. \"There's good evidence that the vast majority of people actually do just fine with wheat.\" \u003c/p>\n\u003cp> Leffler says it's true that the prevalence of celiac disease is up. Most experts agree that about 1 percent of the population has this condition, which makes it very vulnerable to even small amounts of gluten, and they say it isn't just due to better diagnosis and awareness.\u003c/p>\n\u003cp>There's also a growing consensus that another portion of the population does have a \u003ca href=\"http://www.celiaccentral.org/non-celiac-gluten-sensitivity/%E2%80%8E\">nonceliac gluten sensitivity\u003c/a>. That means they test negative for celiac disease but have some similar symptoms — like diarrhea, abdominal pain and headaches — after eating foods with gluten.\u003c/p>\n\u003cp>Leffler says there's likely no single cause leading to the increased prevalence of celiac. And he doesn't agree with the notion that changes to modern wheat could explain what's happening.\u003c/p>\n\u003cp>\"We sort of chafe at these oversimplistic theories that purport to explain an entire rise in a disease,\" he says.\u003c/p>\n\u003cp>Leffler says the increase in celiac disease comes at a time when lots of other autoimmune diseases and allergies are on the rise, too. And one theory that might help explain this phenomenon is the so-called \u003ca href=\"http://www.npr.org/blogs/health/2012/03/23/149232765/why-getting-grimy-as-a-child-can-make-for-a-healthier-life\">hygiene hypothesis\u003c/a>.\u003c/p>\n\u003cp>This is the idea that our environment has become so clean and sterile that our immune systems no longer have to fend off so many bugs and infections, especially when we're young. As a result, our immune systems start to overreact to things that should be harmless, such as wheat or peanuts.\u003c/p>\n\u003cp>\"You can see very quickly how this gets really complicated,\" Leffler says.\u003c/p>\n\u003cp>There are many other theories that could help explain gluten intolerances. Some scientists are looking at the changes in gut bacteria. There's also growing evidence that antibiotic use early in life and the timing of introducing babies to wheat and other grains could favor the onset of celiac disease \u003ca href=\"http://www.npr.org/blogs/health/2010/09/27/130160161/adults-can-develop-celiac-disease-later-in-life-study-finds\">later in life\u003c/a>, says \u003ca href=\"http://www.cureceliacdisease.org/who-we-are/staff-bios#guandalini\">Stefano Guandalini\u003c/a>, a professor of pediatrics at the University of Chicago and medical director of the university's Celiac Disease Center.\u003c/p>\n\u003cp>As for why so many people say they feel better on a gluten-free diet, Guandalini says that might have nothing to do with the gluten.\u003c/p>\n\u003cp>\"It could be another protein in wheat,\" he says. \"It could also be that once you remove gluten, you're also removing a number of other carbohydrates that are hard to digest. So you eliminate them and that makes you feel better.\"\u003c/p>\n\u003cp>But, he admits, doctors are really just beginning to understand what gluten sensitivity truly is. \"It's a moving target,\" Guandalini says. \"The more we learn the less we really know.\"\u003c/p>\n\u003cp>Leffler of Beth Israel Deaconess Medical Center agrees that we should stay tuned on this one. But in the meantime, don't think you have to avoid wheat if you enjoy bread and pasta and tolerate them well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Rooftop Farming Is Getting Off The Ground ",
"title": "Rooftop Farming Is Getting Off The Ground ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"title": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"title": "Google+ Hangout Alert! Make Chocolate Truffles with Chuck Siegel of Charles Chocolates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Hz8m9mkg6f0]\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n[youtube //www.youtube.com/watch?v=_Zb1V7GyzV4]\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "On Thursday September 26 at noon, Bay Area Bites will be hosting a Google+ Hangout with Chuck Siegel to demonstrate how to make Paves - Classic Chocolate Truffle. Find out how to participate!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Watch the Hangout recorded on September 26:\u003c/strong>\u003cbr>\n\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/Hz8m9mkg6f0'\n title='//www.youtube.com/embed/Hz8m9mkg6f0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_70503\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\">\u003cimg class=\"size-full wp-image-70503\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/classicfrenchtruffles1000.jpg\" alt=\"Do you want to learn how to make these Classic French Truffles from Charles Chocolates? Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Do you want to learn how to make these Classic French Truffles from Charles Chocolates?\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, you could buy these delectables at the new \u003ca href=\"http://www.charleschocolates.com/\">Charles Chocolates\u003c/a> kitchen-retail space and café in San Francisco that Bay Area Bites \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">profiled\u003c/a> when it reopened for business earlier this year. But isn't it more fun to make them yourself, with a little expert guidance? On Thursday, September 26 at noon, Bay Area Bites will be hosting a \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Hangout with Charles Chocolates\u003c/a> owner Chuck Siegel to demonstrate how to make Paves - Classic French Chocolate Truffles.\u003c/p>\n\u003cfigure id=\"attachment_70505\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\">\u003cimg class=\"size-full wp-image-70505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-siegel1000d.jpg\" alt=\"Chuck Siegel owner of Charles Chocolates. Photo: Wendy Goodfriend\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel owner of Charles Chocolates.\u003c/figcaption>\u003c/figure>\n\u003cp>Why? As Siegel has said, \"Chocolate only exists to bring joy and we eat it for pure pleasure.\" Imagine showing up at parties this holiday season bearing pure pleasure.\u003c/p>\n\u003cp>During the Hangout I will be interviewing Chuck about the art and science of chocolate and will include questions that were posted by participants prior to the start of the event.\u003c/p>\n\u003ch3>Here are some of the questions I'll ask:\u003c/h3>\n\u003cul>\n\u003cli>Tell us what inspired you to get into the chocolate business 25 years ago.\u003c/li>\n\u003cli>What's your philosophy of chocolate? What pleases your palate?\u003c/li>\n\u003cli>What are the signs/tastes of quality chocolate?\u003c/li>\n\u003cli>What are tips and tricks for cooking with chocolate?\u003c/li>\n\u003cli>What DIY chocolate-focused recipes make the best holiday gifts?\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>If \u003cem>you've\u003c/em> got questions for Chuck ahead of time please post them in the comments or on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a>\u003c/strong>.\u003cbr>\n\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/_Zb1V7GyzV4'\n title='//www.youtube.com/embed/_Zb1V7GyzV4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nFor the Chocolate Truffle recipe demonstration Bay Area Bites invites you to cook along with Chuck.\u003c/p>\n\u003ch3>So, ahead of this Hangout, if you want to cook along gather these items in the kitchen:\u003c/h3>\n\u003cp>(These are the amounts Chuck will be using for the demo -- you can reduce the recipe ingredients by half if you desire a smaller yield)\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>\u003cstrong>2 1/2 cups heavy cream\u003c/strong> Avoid ultra-pasteurized cream, as it tends to turn bitter when emulsified with chocolate. Chuck likes \u003ca href=\"http://strausfamilycreamery.com/products/item/organic-whipping-cream\">Straus Family Creamery\u003c/a> and \u003ca href=\"http://cloverstornetta.com/products/organic-dairy/organic-milk-and-cream/heavy-whipping-cream/\">Clover brands\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>2 tablespoons (1 oz) unsalted butter\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>15 oz bittersweet chocolate\u003c/strong> Chuck uses \u003ca href=\"http://www.valrhona-chocolate.com/Chocolate-Bars-Squares.html\">Valrhona\u003c/a>, but he also recommends \u003ca href=\"http://www.lindtusa.com/category-exec/category_id/21/view_all/1?CID=cj/refine/1/sort_by/price/asc/1\">Lindt\u003c/a> — specifically the 70% bittersweet\u003c/li>\n\u003cli>\u003cstrong>9 oz milk chocolate\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>1 cup (4 oz) cocoa powder for dusting\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Equipment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Saucepan for heating cream\u003c/li>\n\u003cli>Bowl for the ganache\u003c/li>\n\u003cli>Spatula or a whisk or a blender (all work)\u003c/li>\n\u003cli>9 x 12 baking pan\u003c/li>\n\u003cli>Paring knife or pizza cutter\u003c/li>\n\u003cli>Plastic wrap\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Yield:\u003c/strong>\u003cbr>\n200 15mm x 15mm squares, or 100 1\" x 1\" squares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chuck says the 15mm x 15mm is the \"perfect vehicle for rationalization\" for cooks and their friends who worry about indulging, or being seen to indulge.\u003c/p>\n\u003ch3>Got it? Here's how to join the fun:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>The Google+ Hangout will take place on Thu, Sep 26, starting at 12PM PST. You will be able to view the event live on this page as well as on the \u003ca href=\"https://plus.google.com/u/0/b/117231557177726539369/events/cb6317rseb73ognhg6lslb4s0oo\">Google+ Event Page\u003c/a> and the \u003ca href=\"https://www.youtube.com/user/KQEDlife\">KQEDLife\u003c/a> YouTube Channel.\u003cbr>\nHope you can join us!\u003c/p>\n\u003cfigure id=\"attachment_70925\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\">\u003cimg class=\"size-full wp-image-70925\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/chuck-rachael-demo-google600.jpg\" alt=\"Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel and Rachael Myrow at Charles Chocolate headquarters preparing for the BAB Google+ Hangout. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests",
"title": "This Elegant, Whimsical Pop-Up Dinner Party Had 4,000 Guests",
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"content": "\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/09/20130924_me_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"excerpt": "In a secret location, revealed minutes before the event, thousands came all dressed in white. They brought white tables and chairs, elegant china, wine and food, and they set up in a park in New York City. These elegant pop-up \"white garb\" dinners, called Diner en Blanc, are happening all over the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70966\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner1.jpg\" alt='At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images' width=\"1120\" height=\"630\" class=\"size-full wp-image-70966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At Diner en Blanc (\"Dinner in White\"), people arrive dressed all in white. They bring their own food and, fittingly,” white wine. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100166/margot-adler\">Margot Adler\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/224410455/this-elegant-whimsical-pop-up-dinner-party-had-4-000-guests\">The Salt at NPR Food\u003c/a> (9/24/13)\u003c/p>\n\u003cp>On a gorgeous night, some 4,000 people, dressed all in white, have come to dine in a public, yet secret place in New York's Bryant Park.\u003c/p>\n\u003cp>They have come for \u003ca href=\"http://dinerenblanc.info/\">Diner en Blanc\u003c/a>, an unusual pop-up event that takes place in 20 countries. The guests eat in splendor at a location they only learn about minutes before they arrive. The thousands wave white napkins to signal the beginning of the event.\u003c/p>\n\u003cfigure id=\"attachment_70960\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner2.jpg\" alt=\"Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some 4,000 guests, all dressed in white, showed up for the secret dinner party in New York City's Bryant Park. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>They arrived at 6:30 in the evening last Wednesday, carting white tables and chairs, china, food, wine glasses and cutlery. This is the third year that Diner En Blanc has come to New York.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Tyring, who has traveled down from White Plains, stands in a line with her friend, Monica Condor, rolling her cart as the queue moves slowly, carrying a big straw basket filled with supplies. She wears a white shirt, white pants and and a big, white, lacy, floppy hat. How long ago did she learn the secret location of this event?\u003c/p>\n\u003cp>\"A minute,\" she says. \"They gave us several locations where to meet.\"\u003c/p>\n\u003cp>Attendees are told to wear comfortable shoes and have a subway card. They meet a team leader who says,\"follow me,\" and they don't learn the location until they are almost there.\u003c/p>\n\u003cfigure id=\"attachment_70961\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner3.jpg\" alt=\"Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"630\" class=\"size-full wp-image-70961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive at Bryant Park last Wednesday, toting their dinner and dinnerware with them to the secret pop-up picnic. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Fitting more than 1,800 tables into Bryant Park means pushing every table very close together. The chaos of setting up flows into organization and beauty: fine white china; white napkins, sometimes folded into intricate designs, flowers — white lilies and roses; little electric candles that would not blow out in a wind.\u003c/p>\n\u003cp>And, of course, the clothes: wedding dresses, styles from the '20s, people wearing white angel wings. Sandy Jarrett came here with her daughter, Michele.\u003c/p>\n\u003cp>\"It's all about the adventure,\" she says. \"It's about lugging all the accoutrements to some unknown destination, and then getting there and seeing all these adventurers in white. It's magical.\"\u003c/p>\n\u003cfigure id=\"attachment_70962\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner4.jpg\" alt=\"Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\" width=\"1120\" height=\"798\" class=\"size-full wp-image-70962\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many guests see Diner en Blanc as an occasion to unleash their fashion whimsy. The event is always held outdoors, always at a landmark location revealed at the last-minute. Here, a guest at the Bryant Park event last week. Photo: Timothy Clary/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>The co-hosts of this New York event are \u003ca href=\"https://twitter.com/SandySafi\">Sandy Safi\u003c/a> and Aymeric Pasquier, who also run the international organization. \"It baffles me every time to see how much people invest into this,\" Safi says.\u003c/p>\n\u003cp>But she says it works because it's spontaneous and different, and it gets back to basic values we forget in the bustle of city life, \"sharing a meal with friends, getting dressed up.\"\u003c/p>\n\u003cp>Diner en Blanc started 25 years ago, when Francois Pasquier, Aymeric's father, decided to hold a dinner party in the Bois de Bologne, a large public square in Paris. Since some guests were bringing along friends, he asked everyone to wear white so they would be able to spot each other easily.\u003c/p>\n\u003cp>These days, Safi says, Diner en Blanc takes place in 40 cities around the world. But interest exploded after New York hosted its first event three years ago, Safi says: Since then, some 400 cities that have requested Diner en Blanc to come to them.\u003c/p>\n\u003cfigure id=\"attachment_70963\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner5.jpg\" alt=\"Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\" width=\"1120\" height=\"745\" class=\"size-full wp-image-70963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diner en Blanc began in Paris 25 years ago. This year, Paris hosted the event in the Trocadero gardens, in front of the Eiffel Tower. Photo: Thibault Camus/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Pasquier says part of the appeal is the effort that's required to participate.\u003c/p>\n\u003cp>\"Most of the events now, you just pay a price and you're passive,\" he says. \"In Diner en Blanc, it's [just] the opposite. You work a lot, you have to bring your own table, you have to bring your own chairs, so you commit, and you have to bring back your garbage. All this work is like an achievement, and you will see the joy of people tonight.\"\u003c/p>\n\u003cp>A few minutes later, I'm walking through the lines of white tables when an acquaintance, Leslie Brown, calls out to me. She is at a table for six, filled with glorious-looking food and several bottles of wine.\u003c/p>\n\u003cfigure id=\"attachment_70964\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/whitedinner6.jpg\" alt=\"Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\" width=\"1120\" height=\"629\" class=\"size-full wp-image-70964\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even four-legged guests observed the chic, strictly white dress code at Wednesday's event. Photo: John Moore/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\"What's on the menu,\" I ask? She tells me: salmon, an assortment of cheeses, roasted cauliflower and peas, a rice salad with portobello mushrooms, skewers of shrimp and, of course, lots of wine and desserts.\u003c/p>\n\u003cp>Then, just as I am about to leave, Brown says, \"Are you going to sit down and eat with us? We have an extra plate. We have enough, and I have an extra knife and fork.\"\u003c/p>\n\u003cp>So I sit down on a very low box — there are no extra chairs — and take a skewer of lovely grilled shrimp and some of that portobello salad and a little of that dish of cauliflower and peas. And I join the conversation.\u003c/p>\n\u003cp>Next year, perhaps, I will have to find a really nice white dress. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Raising Tastier Sea Urchins For Foodies And The Environment",
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"content": "\u003cfigure id=\"attachment_70874\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\" alt=\"Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://apr.org/people/maggie-martin\">Maggie Martin\u003c/a>, \u003ca href=\"http://apr.org/\">Alabama Public Radio\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/23/225456245/raising-tastier-sea-urchins-for-foodies-and-the-environment\">The Salt at NPR Food\u003c/a> (9/23/13)\u003c/p>\n\u003cp>Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this \"foie gras of the sea\" is growing rapidly — so fast that supply can't keep up with demand.\u003c/p>\n\u003cp>But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.\u003c/p>\n\u003cp>Deep in a basement at the \u003ca href=\"http://www.uab.edu/home/\">University of Alabama at Birmingham\u003c/a>, biology professor \u003ca href=\"http://www.uab.edu/cas/biology/watts\">Stephen Watts\u003c/a> opens a door into a large, wet room that smells — well, fishy. Inside, hundreds of spiny sea urchins sit in large blue tanks. Each urchin lives in a small cage that's about 3 inches high with different colored tags attached. The tags detail the different diets that Watts and his team feed these sea creatures. As I look into one of the cages, I see an urchin using its feet, which look like tiny tubes, to eat something that resembles spaghetti.\u003c/p>\n\u003cp>\"They're slow eaters,\" Watts says. \"And they'll start at one end and eat it much like a rabbit might eat a carrot, from one end all the way to the other.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Watts started his sea urchin farm nearly two decades ago as a sustainable solution to a big problem: Sea urchins have been so overharvested that, in some areas, their numbers will never recover. For instance, during the heyday, in the mid-1990s, Maine fishermen harvested about 50 million tons of sea urchins each year. These days, 90 percent of the original urchin population off the coast of Maine has permanently disappeared, Watts says.\u003c/p>\n\u003cfigure id=\"attachment_70876\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts-290x217.jpg\" alt=\"Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\" width=\"290\" height=\"217\" class=\"size-medium wp-image-70876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\u003c/figcaption>\u003c/figure>\n\u003cp>A few floors above his sea urchin farm, Watts pulls out metal trays with plastic bags filled with those spaghetti-like strands the urchin was eating earlier.\u003c/p>\n\u003cp>Watts says urchins, like many animals, are what they eat. And that's exactly what he's counting on. He's created a special feed to make his sea urchins taste better. Watt's feed contains essential nutrients that sea urchins would normally get from sea kelp.\u003c/p>\n\u003cp>So why not just feed the urchins kelp? Scientists used to do that, Watts says, but then they realized it could lead to overharvesting of kelp. When Watts started experimenting with feed a few years ago, he noticed that it seemed to change the taste of the urchins. So he decided to bring in someone with a more refined palate to confirm whether he was really onto something.\u003c/p>\n\u003cp>That's where the \u003ca href=\"http://www.hotandhotfishclub.com/\">Hot and Hot Fish Club\u003c/a> in downtown Birmingham comes in. Owner \u003ca href=\"http://andrewzimmern.com/2013/01/16/5-questions-chris-hastings/\">Chris Hastings\u003c/a>, a James Beard award-winning chef, has been Watts' unofficial taste tester for about two years. (Every so often, diners at the restaurant will also get to savor a sample.)\u003c/p>\n\u003cp>So far, Hastings says, he's been impressed: \"It was not only sweet, not only delicious, but it had that great umami — those flavor characteristics. I was pleasantly surprised.\"\u003c/p>\n\u003cp>With a stamp of approval from Hastings, Watts feels confident enough that his sea urchins will be successful in an open market.\u003c/p>\n\u003cp>But \u003ca href=\"http://old.cba.ua.edu/personnel/grichey\">Glenn Richey\u003c/a>, a member of the state's \u003ca href=\"http://eatalabamaseafood.com/about/meet-the-commission/\">seafood marketing commission\u003c/a> who also teaches at the University of Alabama in Tuscaloosa, warns that the feed Watts created for his urchins could potentially hurt him with consumers who have become increasingly wary of foods that have been altered or changed. The fact that the sea urchins are lab grown, not wild caught, Richey notes, might also prove to be an issue.\u003c/p>\n\u003cp>Meanwhile, Watts is facing another obstacle: money. Although his research is federally funded, that same money cannot be used to commercialize his product. So Watts still needs to find investors willing to help take his sea creatures out of the lab and onto a restaurant menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.apr.org\">Alabama Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A scientist in Birmingham, Ala., is trying to help overharvested sea urchins, considered a delicacy in many parts of the world, find their way back to a restaurant near you. He's developed an urchin farm to help grow them more sustainably and a special feed that gives them a sweet umami taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70874\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/seaurchin.jpg\" alt=\"Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea urchins are considered a culinary delicacy, but demand can't keep up with supply. Photo: Aizat Faiz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://apr.org/people/maggie-martin\">Maggie Martin\u003c/a>, \u003ca href=\"http://apr.org/\">Alabama Public Radio\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/23/225456245/raising-tastier-sea-urchins-for-foodies-and-the-environment\">The Salt at NPR Food\u003c/a> (9/23/13)\u003c/p>\n\u003cp>Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this \"foie gras of the sea\" is growing rapidly — so fast that supply can't keep up with demand.\u003c/p>\n\u003cp>But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.\u003c/p>\n\u003cp>Deep in a basement at the \u003ca href=\"http://www.uab.edu/home/\">University of Alabama at Birmingham\u003c/a>, biology professor \u003ca href=\"http://www.uab.edu/cas/biology/watts\">Stephen Watts\u003c/a> opens a door into a large, wet room that smells — well, fishy. Inside, hundreds of spiny sea urchins sit in large blue tanks. Each urchin lives in a small cage that's about 3 inches high with different colored tags attached. The tags detail the different diets that Watts and his team feed these sea creatures. As I look into one of the cages, I see an urchin using its feet, which look like tiny tubes, to eat something that resembles spaghetti.\u003c/p>\n\u003cp>\"They're slow eaters,\" Watts says. \"And they'll start at one end and eat it much like a rabbit might eat a carrot, from one end all the way to the other.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Watts started his sea urchin farm nearly two decades ago as a sustainable solution to a big problem: Sea urchins have been so overharvested that, in some areas, their numbers will never recover. For instance, during the heyday, in the mid-1990s, Maine fishermen harvested about 50 million tons of sea urchins each year. These days, 90 percent of the original urchin population off the coast of Maine has permanently disappeared, Watts says.\u003c/p>\n\u003cfigure id=\"attachment_70876\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/stephen-watts-290x217.jpg\" alt=\"Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\" width=\"290\" height=\"217\" class=\"size-medium wp-image-70876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stephen Watts, a biology professor at the University of Alabama at Birmingham, has been growing sea urchins in a lab for nearly two decades as a way to address overharvesting. Photo: Maggie Martin\u003c/figcaption>\u003c/figure>\n\u003cp>A few floors above his sea urchin farm, Watts pulls out metal trays with plastic bags filled with those spaghetti-like strands the urchin was eating earlier.\u003c/p>\n\u003cp>Watts says urchins, like many animals, are what they eat. And that's exactly what he's counting on. He's created a special feed to make his sea urchins taste better. Watt's feed contains essential nutrients that sea urchins would normally get from sea kelp.\u003c/p>\n\u003cp>So why not just feed the urchins kelp? Scientists used to do that, Watts says, but then they realized it could lead to overharvesting of kelp. When Watts started experimenting with feed a few years ago, he noticed that it seemed to change the taste of the urchins. So he decided to bring in someone with a more refined palate to confirm whether he was really onto something.\u003c/p>\n\u003cp>That's where the \u003ca href=\"http://www.hotandhotfishclub.com/\">Hot and Hot Fish Club\u003c/a> in downtown Birmingham comes in. Owner \u003ca href=\"http://andrewzimmern.com/2013/01/16/5-questions-chris-hastings/\">Chris Hastings\u003c/a>, a James Beard award-winning chef, has been Watts' unofficial taste tester for about two years. (Every so often, diners at the restaurant will also get to savor a sample.)\u003c/p>\n\u003cp>So far, Hastings says, he's been impressed: \"It was not only sweet, not only delicious, but it had that great umami — those flavor characteristics. I was pleasantly surprised.\"\u003c/p>\n\u003cp>With a stamp of approval from Hastings, Watts feels confident enough that his sea urchins will be successful in an open market.\u003c/p>\n\u003cp>But \u003ca href=\"http://old.cba.ua.edu/personnel/grichey\">Glenn Richey\u003c/a>, a member of the state's \u003ca href=\"http://eatalabamaseafood.com/about/meet-the-commission/\">seafood marketing commission\u003c/a> who also teaches at the University of Alabama in Tuscaloosa, warns that the feed Watts created for his urchins could potentially hurt him with consumers who have become increasingly wary of foods that have been altered or changed. The fact that the sea urchins are lab grown, not wild caught, Richey notes, might also prove to be an issue.\u003c/p>\n\u003cp>Meanwhile, Watts is facing another obstacle: money. Although his research is federally funded, that same money cannot be used to commercialize his product. So Watts still needs to find investors willing to help take his sea creatures out of the lab and onto a restaurant menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.apr.org\">Alabama Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
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