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"disqusTitle": "Dishwasher Cooking: Make Your Dinner While Cleaning The Plates",
"title": "Dishwasher Cooking: Make Your Dinner While Cleaning The Plates",
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"content": "\u003cfigure id=\"attachment_68834\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\" alt=\"Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-68834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130825_wesun_07.mp3\"] \u003c/p>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">The Salt at NPR Food\u003c/a> (8/25/13)\u003c/p>\n\u003cp>My mom is a creative cook. And a darn good one at that.\u003c/p>\n\u003cp>But when she told me and my sister — way back in 1995 — that she had started cooking salmon in the dishwasher, we just rolled our eyes and shook our heads. Here comes a kitchen catastrophe.\u003c/p>\n\u003cp>An hour later, mom proved her teenage daughters wrong once again. The salmon was tender, moist and super flavorful. In some ways, it was better than her fish cooked in the oven.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Flash-forward 18 years, and dishwasher cuisine seems to be making a comeback.\u003c/p>\n\u003ch2>Here's How To Poach Salmon In The Dishwasher\u003c/h2>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dZqjZdLZoE/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>A handful of YouTube videos and food blogs are showing off the method. And even Oprah \u003ca href=\"http://www.oprah.com/food/Lunch-Cooked-in-the-Dishwasher\">offered up\u003c/a> a recipe for an entire lunch — noodles, asparagus and salmon — prepared in the dishwasher.\u003c/p>\n\u003cp>So how does it work?\u003c/p>\n\u003cp>You wrap the salmon tightly in aluminum foil or a cooking bag. Add a lemon wedge, oil and some spices — cilantro, ginger or really, anything that you want. Put the foil package on the top rack and start a normal washing cycle, without adding soap.\u003c/p>\n\u003cp>That's the traditional method. And it works great. The hot water and steam essentially poach the salmon. And at the low temperature, about 140 to 150 degrees Fahrenheit, the fish cooks very slowly, so it turns creamy and soft, as Dan Pashman of the \u003ca href=\"http://www.sporkful.com/dishwasher-cooking-gimmick-or-goodness-a-sporkful-investigation-audio-video/\">Sporkful\u003c/a> podcast tells \u003cem>Weekend Edition Sunday\u003c/em> host Rachel Martin.\u003c/p>\n\u003cp>But is this really worth the time and energy? Running a dishwasher uses a lot of electricity and water. And if you're not adding soap, then you still need to repeat the wash to clean greasy pots and pans. Seems like just a gimmick to impress dinner guests, right?\u003c/p>\n\u003cp>Not quite, says Italian food writer \u003ca href=\"http://ecocucinaen.wordpress.com/about/\">Lisa Casali\u003c/a>. She argues that the method can be quite environmentally friendly. There's just one trick: Instead of using aluminum foil, as many websites recommend, you should put the food into airtight canning jars or food vacuum bags. Then the hot water doesn't touch the food. So you can add soap to the cycle and really clean your dishes while poaching dinner.\u003c/p>\n\u003cp>Casali has been experimenting with dishwasher cuisine for a few years. And the result is her cookbook \u003ca href=\"http://www.amazon.com/Cucinare-lavastoviglie-sostenibilit%C3%A0-risparmio-rivoluzionario/dp/8858004345\" target=\"_blank\">\u003cem>Cucinare in Lavastoviglie\u003c/em>\u003c/a> (Cooking with the dishwasher), which gives recipes for a whole array of dishes, like couscous, veal, tuna and even fruits and desserts.\u003c/p>\n\u003cp>Dishwasher cooking is best for foods that need to be cooked at low temperatures, Casali says. \"After some experiments, I found that it wasn't just a different way to cook — it was a really particular technique,\" she says. \"Something I was looking for years: the way to cook at low temperature at home.\"\u003c/p>\n\u003cp>Unfortunately, Casali's book appears to be available only in Italian. But the innovative chef has put together a few how-to \u003ca href=\"http://vimeo.com/search?q=Lisa+Casali\">videos\u003c/a> on Vimeo, with English subtitles, describing top recipes.\u003c/p>\n\u003cp>Or you can \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=5RiQ5mMyNM8\">watch\u003c/a> Pashman on YouTube cook everything from shrimp and beef to spinach and pears in the dishwasher. Bon appétit! \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5RiQ5mMyNM8]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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_68834\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dishwashercooking.jpg\" alt=\"Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\" width=\"1120\" height=\"745\" class=\"size-full wp-image-68834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food writer Dan Pashman says poached pears are great in the dishwasher. We're not sure about the asparagus, but we'll let you know after the cycle finishes. Photo: Maggie Starbard/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/25/214799882/dishwasher-cooking-make-your-dinner-while-cleaning-the-plates\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Flash-forward 18 years, and dishwasher cuisine seems to be making a comeback.\u003c/p>\n\u003ch2>Here's How To Poach Salmon In The Dishwasher\u003c/h2>\n\u003cp>\u003ciframe src=\"//instagram.com/p/dZqjZdLZoE/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>A handful of YouTube videos and food blogs are showing off the method. And even Oprah \u003ca href=\"http://www.oprah.com/food/Lunch-Cooked-in-the-Dishwasher\">offered up\u003c/a> a recipe for an entire lunch — noodles, asparagus and salmon — prepared in the dishwasher.\u003c/p>\n\u003cp>So how does it work?\u003c/p>\n\u003cp>You wrap the salmon tightly in aluminum foil or a cooking bag. Add a lemon wedge, oil and some spices — cilantro, ginger or really, anything that you want. Put the foil package on the top rack and start a normal washing cycle, without adding soap.\u003c/p>\n\u003cp>That's the traditional method. And it works great. The hot water and steam essentially poach the salmon. And at the low temperature, about 140 to 150 degrees Fahrenheit, the fish cooks very slowly, so it turns creamy and soft, as Dan Pashman of the \u003ca href=\"http://www.sporkful.com/dishwasher-cooking-gimmick-or-goodness-a-sporkful-investigation-audio-video/\">Sporkful\u003c/a> podcast tells \u003cem>Weekend Edition Sunday\u003c/em> host Rachel Martin.\u003c/p>\n\u003cp>But is this really worth the time and energy? Running a dishwasher uses a lot of electricity and water. And if you're not adding soap, then you still need to repeat the wash to clean greasy pots and pans. Seems like just a gimmick to impress dinner guests, right?\u003c/p>\n\u003cp>Not quite, says Italian food writer \u003ca href=\"http://ecocucinaen.wordpress.com/about/\">Lisa Casali\u003c/a>. She argues that the method can be quite environmentally friendly. There's just one trick: Instead of using aluminum foil, as many websites recommend, you should put the food into airtight canning jars or food vacuum bags. Then the hot water doesn't touch the food. So you can add soap to the cycle and really clean your dishes while poaching dinner.\u003c/p>\n\u003cp>Casali has been experimenting with dishwasher cuisine for a few years. And the result is her cookbook \u003ca href=\"http://www.amazon.com/Cucinare-lavastoviglie-sostenibilit%C3%A0-risparmio-rivoluzionario/dp/8858004345\" target=\"_blank\">\u003cem>Cucinare in Lavastoviglie\u003c/em>\u003c/a> (Cooking with the dishwasher), which gives recipes for a whole array of dishes, like couscous, veal, tuna and even fruits and desserts.\u003c/p>\n\u003cp>Dishwasher cooking is best for foods that need to be cooked at low temperatures, Casali says. \"After some experiments, I found that it wasn't just a different way to cook — it was a really particular technique,\" she says. \"Something I was looking for years: the way to cook at low temperature at home.\"\u003c/p>\n\u003cp>Unfortunately, Casali's book appears to be available only in Italian. But the innovative chef has put together a few how-to \u003ca href=\"http://vimeo.com/search?q=Lisa+Casali\">videos\u003c/a> on Vimeo, with English subtitles, describing top recipes.\u003c/p>\n\u003cp>Or you can \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=5RiQ5mMyNM8\">watch\u003c/a> Pashman on YouTube cook everything from shrimp and beef to spinach and pears in the dishwasher. Bon appétit! \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/5RiQ5mMyNM8'\n title='//www.youtube.com/embed/5RiQ5mMyNM8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 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": "Reviving An Heirloom Corn That Packs More Flavor And Nutrition",
"title": "Reviving An Heirloom Corn That Packs More Flavor And Nutrition",
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"content": "\u003cfigure id=\"attachment_68745\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\" alt=\"Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/08/20130822_atc_08.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">The Salt at NPR Food\u003c/a> (8/22/13)\u003c/p>\n\u003cp>One day about eight years ago, chef \u003ca href=\"http://www.bluehillfarm.com/food/overview/team/dan-barber\">Dan Barber\u003c/a> of the famed \u003ca href=\"http://bluehillfarm.com/food/blue-hill-stone-barns\">Blue Hill\u003c/a> restaurant at \u003ca href=\"http://www.stonebarnscenter.org/\">Stone Barns\u003c/a> in the Hudson River Valley got a FedEx package from someone he didn't know.\u003c/p>\n\u003cp>Inside were two ears of corn. And a letter.\u003c/p>\n\u003cp>The handwritten note explained that the corn was an heirloom variety called New England Eight Row Flint (or \u003cem>Otto File\u003c/em>, by its Italian name), and that it was a taste that was nearly lost to history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Native Americans cultivated this variety hundreds of years ago. The corn caught on with settlers in New England because it was hearty and nutritious.\u003c/p>\n\u003cfigure id=\"attachment_68746\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn-290x217.jpg\" alt=\"The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in the 19th century, the grain was exported to Italy, where it was prized as a stunningly flavorful polenta corn.\u003c/p>\n\u003cp>Barber was curious. So he got in touch with the man who had sent the FedEx package, a grain enthusiast named \u003ca href=\"http://ansonmills.com/biographies\"> Glenn Roberts\u003c/a>. He had tracked down Eight Row Flint corn seed from a \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=36-25-12-00\">maize seed collection\u003c/a> and grown some.\u003c/p>\n\u003cp>\"It was phenomenally flavored,\" Roberts told me. \"The flavors were bounding out of the polenta.\" He was eager to revive the corn here in the U.S.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how chef Barber made an arrangement to start growing the New England heirloom corn at the farm next to his restaurant. And for the past eight years, farmer \u003ca href=\"http://www.stonebarnscenter.org/about-us/staff/jack-algiere.html\">Jack Algiere\u003c/a> has overseen its cultivation.\u003c/p>\n\u003cp>During my visit, Algiere showed me one of the golden-hued cobs still growing on the stalk. \"It will turn a golden orange when it's dry,\" Algiere said.\u003c/p>\n\u003cp>The vibrancy of this yellowish-orange pigment is indicative of high concentrations of beneficial \u003ca href=\"http://www.ars.usda.gov/aboutus/docs.htm?docid=4142\">phytonutrients\u003c/a> called carotenoids, which make this corn appealing for its nutritional value. And it's also fairly high in protein.\u003c/p>\n\u003cp>So why did farmers stop growing this corn? For everything that New England Eight Row Flint corn has going for it in terms of flavor, its big downside is that it doesn't produce many cobs. It's a low-yield corn.\u003c/p>\n\u003cp>\"That's why farmers moved to higher-yield [varieties],\" explains Algiere. \"They can get more corn per acre at lower quality.\" Farmers produce for bulk because they're paid by the bushel, not by the color or the flavor.\u003c/p>\n\u003cp>So varieties such as New England Eight Row Flint corn may produce great taste, but they're not really commercially viable unless you convince more people to pay for taste over volume.\u003c/p>\n\u003cp>That's what chef Barber is doing at Blue Hill. He serves a polenta made from the Eight Row Flint corn grown at Stone Barns.\u003c/p>\n\u003cp>And when I tasted it, I was surprised. The polenta tasted as if he had added butter. It was creamy and flavorful. Diners who have been turned onto it say the flavor is stunningly complex. \"It's kinda crazy,\" he says.\u003c/p>\n\u003cp>The taste is coming directly from the corn.\u003c/p>\n\u003cp>Barber says this corn is just one example of what can happen when crops are bred to be flavorful and colorful, not just big.\u003c/p>\n\u003cp>The chef says he hopes this story becomes more than just a foodie fascination with heirlooms because he thinks there's more at stake here about the way our food is grown.\u003c/p>\n\u003cp>\"What I've come to learn from this experience is that if you are pursuing great flavor,\" he says, \"you are pursuing great nutrition. It's one and the same.\"\u003c/p>\n\u003cp>And what he'd like to see is for farmers and plant breeders to work together to combine the best of the old with modern breeding techniques that may help pack more nutrition into the foods we all eat.\u003c/p>\n\u003cp>So where can you get your hands on some of these heirloom varieties of dried corn? Well, in Italy a few \u003ca href=\"http://www.greatciao.com/the-best-little-polenta-mill-in-italy/\">boutique millers\u003c/a> grind \u003cem>Otto File\u003c/em> corn.\u003c/p>\n\u003cp>And there's a smattering of farms and seed suppliers in the U.S. selling other varieties of Flint corn, such as \u003ca href=\"http://www.seedsavers.org/onlinestore/corn/\">Seed Savers Exchange\u003c/a> and \u003ca href=\"http://www.highmowingseeds.com/organic-corn.html\">High Mowing Seeds\u003c/a>. \u003ca href=\"http://www.farmfresh.org/food/farm.php?farm=1873\">Harry Here Farm\u003c/a> in Exeter, R.I., grows a variety called Longfellow.\u003c/p>\n\u003cp>One high-protein variety, according to Slow Food USA, is called \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/ark_product_detail/roys_calais_flint_corn\">Roy's Calais\u003c/a> flint. And there's also enthusiasm for a very colorful variety known as \u003ca href=\"http://www.motherearthnews.com/real-food/floriani-grain-corn-zm0z10zsto.aspx#axzz2cAcRBGlW\">Floriani Red\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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"excerpt": "Imagine corn on the cob that naturally tastes creamy and buttery — no added fat required. Native Americans bred such a variety, but its kernels were almost lost to history. Now one chef is bringing back the heirloom corn — and hoping it will serve as a lesson in what can happen when crops are bred to be flavorful and colorful, not just big.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68745\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber.jpg\" alt=\"Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"1120\" height=\"629\" class=\"size-full wp-image-68745\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Dan Barber prepares polenta with an heirloom corn variety at the Blue Hill restaurant in the Hudson River Valley. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">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, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition\">The Salt at NPR Food\u003c/a> (8/22/13)\u003c/p>\n\u003cp>One day about eight years ago, chef \u003ca href=\"http://www.bluehillfarm.com/food/overview/team/dan-barber\">Dan Barber\u003c/a> of the famed \u003ca href=\"http://bluehillfarm.com/food/blue-hill-stone-barns\">Blue Hill\u003c/a> restaurant at \u003ca href=\"http://www.stonebarnscenter.org/\">Stone Barns\u003c/a> in the Hudson River Valley got a FedEx package from someone he didn't know.\u003c/p>\n\u003cp>Inside were two ears of corn. And a letter.\u003c/p>\n\u003cp>The handwritten note explained that the corn was an heirloom variety called New England Eight Row Flint (or \u003cem>Otto File\u003c/em>, by its Italian name), and that it was a taste that was nearly lost to history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Native Americans cultivated this variety hundreds of years ago. The corn caught on with settlers in New England because it was hearty and nutritious.\u003c/p>\n\u003cfigure id=\"attachment_68746\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/dan-barber-corn-290x217.jpg\" alt=\"The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\" width=\"290\" height=\"217\" class=\"size-medium wp-image-68746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The heirloom corn variety has only eight rows of kernels and hence, its name: New England Eight Row Flint. Photo: Courtesy of Stone Barns Center for Food & Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in the 19th century, the grain was exported to Italy, where it was prized as a stunningly flavorful polenta corn.\u003c/p>\n\u003cp>Barber was curious. So he got in touch with the man who had sent the FedEx package, a grain enthusiast named \u003ca href=\"http://ansonmills.com/biographies\"> Glenn Roberts\u003c/a>. He had tracked down Eight Row Flint corn seed from a \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=36-25-12-00\">maize seed collection\u003c/a> and grown some.\u003c/p>\n\u003cp>\"It was phenomenally flavored,\" Roberts told me. \"The flavors were bounding out of the polenta.\" He was eager to revive the corn here in the U.S.\u003c/p>\n\u003cp>If you listen to my story, you'll hear how chef Barber made an arrangement to start growing the New England heirloom corn at the farm next to his restaurant. And for the past eight years, farmer \u003ca href=\"http://www.stonebarnscenter.org/about-us/staff/jack-algiere.html\">Jack Algiere\u003c/a> has overseen its cultivation.\u003c/p>\n\u003cp>During my visit, Algiere showed me one of the golden-hued cobs still growing on the stalk. \"It will turn a golden orange when it's dry,\" Algiere said.\u003c/p>\n\u003cp>The vibrancy of this yellowish-orange pigment is indicative of high concentrations of beneficial \u003ca href=\"http://www.ars.usda.gov/aboutus/docs.htm?docid=4142\">phytonutrients\u003c/a> called carotenoids, which make this corn appealing for its nutritional value. And it's also fairly high in protein.\u003c/p>\n\u003cp>So why did farmers stop growing this corn? For everything that New England Eight Row Flint corn has going for it in terms of flavor, its big downside is that it doesn't produce many cobs. It's a low-yield corn.\u003c/p>\n\u003cp>\"That's why farmers moved to higher-yield [varieties],\" explains Algiere. \"They can get more corn per acre at lower quality.\" Farmers produce for bulk because they're paid by the bushel, not by the color or the flavor.\u003c/p>\n\u003cp>So varieties such as New England Eight Row Flint corn may produce great taste, but they're not really commercially viable unless you convince more people to pay for taste over volume.\u003c/p>\n\u003cp>That's what chef Barber is doing at Blue Hill. He serves a polenta made from the Eight Row Flint corn grown at Stone Barns.\u003c/p>\n\u003cp>And when I tasted it, I was surprised. The polenta tasted as if he had added butter. It was creamy and flavorful. Diners who have been turned onto it say the flavor is stunningly complex. \"It's kinda crazy,\" he says.\u003c/p>\n\u003cp>The taste is coming directly from the corn.\u003c/p>\n\u003cp>Barber says this corn is just one example of what can happen when crops are bred to be flavorful and colorful, not just big.\u003c/p>\n\u003cp>The chef says he hopes this story becomes more than just a foodie fascination with heirlooms because he thinks there's more at stake here about the way our food is grown.\u003c/p>\n\u003cp>\"What I've come to learn from this experience is that if you are pursuing great flavor,\" he says, \"you are pursuing great nutrition. It's one and the same.\"\u003c/p>\n\u003cp>And what he'd like to see is for farmers and plant breeders to work together to combine the best of the old with modern breeding techniques that may help pack more nutrition into the foods we all eat.\u003c/p>\n\u003cp>So where can you get your hands on some of these heirloom varieties of dried corn? Well, in Italy a few \u003ca href=\"http://www.greatciao.com/the-best-little-polenta-mill-in-italy/\">boutique millers\u003c/a> grind \u003cem>Otto File\u003c/em> corn.\u003c/p>\n\u003cp>And there's a smattering of farms and seed suppliers in the U.S. selling other varieties of Flint corn, such as \u003ca href=\"http://www.seedsavers.org/onlinestore/corn/\">Seed Savers Exchange\u003c/a> and \u003ca href=\"http://www.highmowingseeds.com/organic-corn.html\">High Mowing Seeds\u003c/a>. \u003ca href=\"http://www.farmfresh.org/food/farm.php?farm=1873\">Harry Here Farm\u003c/a> in Exeter, R.I., grows a variety called Longfellow.\u003c/p>\n\u003cp>One high-protein variety, according to Slow Food USA, is called \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/ark_product_detail/roys_calais_flint_corn\">Roy's Calais\u003c/a> flint. And there's also enthusiasm for a very colorful variety known as \u003ca href=\"http://www.motherearthnews.com/real-food/floriani-grain-corn-zm0z10zsto.aspx#axzz2cAcRBGlW\">Floriani Red\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": "Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze",
"title": "Forget Cronuts: London's 'Townies' Take on Hybrid-Dessert Craze",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68673\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\" alt=\"American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/\" title=\"Crazy For Cronuts: Picking Apart The Tasty Trend\">reported on\u003c/a> earlier this year? Simple: Come up with an equally addictive hybrid dessert.\u003c/p>\n\u003cp>Inspired by the increasing appetite for \"mashup\" desserts — fusing two calorie- and fat-filled items into one — Britain's \u003cem>Evening Standard\u003c/em> newspaper tasked food writer and blogger \u003ca href=\"http://muckrack.com/vicstewart\">Victoria Stewart \u003c/a> with commissioning a winning dessert combination to rival the cronut.\u003c/p>\n\u003cp>\"We were keen to get something new, as we always try to move the story on a bit,\" says Stewart.\u003c/p>\n\u003cp>American baker Bea Vo was tapped because of her background in hybrid desserts. Vo opened the first of her three London bakeries, \u003ca href=\"http://www.beasofbloomsbury.com/\">Bea's of Bloomsbury\u003c/a>, in 2008, and she was already beloved by customers for her \"duffin,\" a cake doughnut filled with jam, which she created a few years ago. With a loyal following for her inventive desserts, Vo was given a list of \u003ca href=\"http://www.standard.co.uk/goingout/restaurants/forget-cronuts-try-a-townie-instead-8656719.html\">experimental fusion foods\u003c/a> to whip up for the \u003cem>Standard\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"One of them was the muffle, a muffin and waffle. We did make one, but the fruit caramelized too quickly,\" Vo tells The Salt. \"The trick to fusion desserts is to bring out the best of both.\" That's why Vo's invention — the \"townie\" — has been a huge success. The brownie-tartlet has a gooey center and a crisp outer shell.\u003c/p>\n\u003cp>\"I immediately saw it and thought, 'Why hasn't anyone done that before?' \" Vo tells The Salt. She says the fact that brownie dough isn't very wet prevents the shell from getting soggy and also allows for underbaking the brownie to give the center that highly sought-after gooeyness.\u003c/p>\n\u003cp>But while Vo knew it would work, she didn't expect to sell more than a few dozen. Instead, she sold 800 townies in 10 days and garnered attention from U.S. TV networks. \"This is one of those unusual things that really had its own life,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_68674\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\" alt=\"Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"462\" height=\"692\" class=\"size-full wp-image-68674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>These days, food fads are accelerated by social media, which can be good and bad. \"Things blow up bigger and then die faster,\" says Marian Berelowitz, who writes about food trends for analyst firm \u003ca href=\"http://www.jwtintelligence.com/#axzz2cW3zLw5x\">JWT Intelligence\u003c/a>. \"Instagramming or tweeting a picture of your cronut [or any other fad] gives you social currency and becomes a huge part of the appeal.\"\u003c/p>\n\u003cp>Berelowitz says the incessant stream of images surrounding a particular food or product can create FOMO — fear of missing out — among friends and followers. The very act of posting on social media can make the time spent queuing fly by. \"Standing in line is far less tedious,\" she says, \"when you can share the experience with your Facebook friends.\"\u003c/p>\n\u003cp>But, the deceleration can happen just as fast, Berelowitz warns. \"Word gets around at lightning speed, the buzz is so much more amplified, and then attention moves on.\"\u003c/p>\n\u003cp>So how do fads like the cronut and the townie impact the small-business owners behind them? Berelowitz says the publicity can provide a long-term boost, as long as the product line isn't a one-trick pony: \"It's rarely a sustainable proposition when a business revolves solely around one fad product.\"\u003c/p>\n\u003cp>New Yorkers will remember \u003ca href=\"http://gothamist.com/2004/03/09/beard_papa_on_the_upper_west_side.php\">Beard Papa\u003c/a>, the Japanese cream puff purveyor that gained a fan following starting in 2004. The fad lasted a few years, and the chain opened branches throughout the city. Now, there is only one shop in Manhattan.\u003c/p>\n\u003cp>But for baker Bea Vo, the townie has helped her existing product line. It has revived interest in her duffin and inspired her to produce a cookbook exclusively of hybrid dessert recipes.\u003c/p>\n\u003cp>\"The cronut is hard to make without a commercial kitchen,\" she notes. \"I want to write recipes people can make at home.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68673\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie-full.jpg\" alt=\"American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American baker Bea Vo, who runs Bea's of Bloomsbury, a string of bakeries in London, came up with this answer to the cronut: the townie, a tartlet-brownie with a gooey center and a crisp outer shell. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/21/214153417/forget-cronuts-london-s-townies-take-on-hybrid-dessert-craze\">The Salt at NPR Food\u003c/a> (8/21/2013)\u003c/p>\n\u003cp>What's a baker to do when all foodies can talk about, on both sides of the Atlantic, is the cronut craze, a croissant-doughnut that NPR \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/crazy-for-cronuts-picking-apart-the-tasty-trend/\" title=\"Crazy For Cronuts: Picking Apart The Tasty Trend\">reported on\u003c/a> earlier this year? Simple: Come up with an equally addictive hybrid dessert.\u003c/p>\n\u003cp>Inspired by the increasing appetite for \"mashup\" desserts — fusing two calorie- and fat-filled items into one — Britain's \u003cem>Evening Standard\u003c/em> newspaper tasked food writer and blogger \u003ca href=\"http://muckrack.com/vicstewart\">Victoria Stewart \u003c/a> with commissioning a winning dessert combination to rival the cronut.\u003c/p>\n\u003cp>\"We were keen to get something new, as we always try to move the story on a bit,\" says Stewart.\u003c/p>\n\u003cp>American baker Bea Vo was tapped because of her background in hybrid desserts. Vo opened the first of her three London bakeries, \u003ca href=\"http://www.beasofbloomsbury.com/\">Bea's of Bloomsbury\u003c/a>, in 2008, and she was already beloved by customers for her \"duffin,\" a cake doughnut filled with jam, which she created a few years ago. With a loyal following for her inventive desserts, Vo was given a list of \u003ca href=\"http://www.standard.co.uk/goingout/restaurants/forget-cronuts-try-a-townie-instead-8656719.html\">experimental fusion foods\u003c/a> to whip up for the \u003cem>Standard\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"One of them was the muffle, a muffin and waffle. We did make one, but the fruit caramelized too quickly,\" Vo tells The Salt. \"The trick to fusion desserts is to bring out the best of both.\" That's why Vo's invention — the \"townie\" — has been a huge success. The brownie-tartlet has a gooey center and a crisp outer shell.\u003c/p>\n\u003cp>\"I immediately saw it and thought, 'Why hasn't anyone done that before?' \" Vo tells The Salt. She says the fact that brownie dough isn't very wet prevents the shell from getting soggy and also allows for underbaking the brownie to give the center that highly sought-after gooeyness.\u003c/p>\n\u003cp>But while Vo knew it would work, she didn't expect to sell more than a few dozen. Instead, she sold 800 townies in 10 days and garnered attention from U.S. TV networks. \"This is one of those unusual things that really had its own life,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_68674\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/townie2.jpg\" alt=\"Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\" width=\"462\" height=\"692\" class=\"size-full wp-image-68674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vo was already beloved by customers for her duffin, a cake doughnut filled with jam, which she created a few years ago. Photo: Helena Marie Fletcher/Bea's of Bloomsbury\u003c/figcaption>\u003c/figure>\n\u003cp>These days, food fads are accelerated by social media, which can be good and bad. \"Things blow up bigger and then die faster,\" says Marian Berelowitz, who writes about food trends for analyst firm \u003ca href=\"http://www.jwtintelligence.com/#axzz2cW3zLw5x\">JWT Intelligence\u003c/a>. \"Instagramming or tweeting a picture of your cronut [or any other fad] gives you social currency and becomes a huge part of the appeal.\"\u003c/p>\n\u003cp>Berelowitz says the incessant stream of images surrounding a particular food or product can create FOMO — fear of missing out — among friends and followers. The very act of posting on social media can make the time spent queuing fly by. \"Standing in line is far less tedious,\" she says, \"when you can share the experience with your Facebook friends.\"\u003c/p>\n\u003cp>But, the deceleration can happen just as fast, Berelowitz warns. \"Word gets around at lightning speed, the buzz is so much more amplified, and then attention moves on.\"\u003c/p>\n\u003cp>So how do fads like the cronut and the townie impact the small-business owners behind them? Berelowitz says the publicity can provide a long-term boost, as long as the product line isn't a one-trick pony: \"It's rarely a sustainable proposition when a business revolves solely around one fad product.\"\u003c/p>\n\u003cp>New Yorkers will remember \u003ca href=\"http://gothamist.com/2004/03/09/beard_papa_on_the_upper_west_side.php\">Beard Papa\u003c/a>, the Japanese cream puff purveyor that gained a fan following starting in 2004. The fad lasted a few years, and the chain opened branches throughout the city. Now, there is only one shop in Manhattan.\u003c/p>\n\u003cp>But for baker Bea Vo, the townie has helped her existing product line. It has revived interest in her duffin and inspired her to produce a cookbook exclusively of hybrid dessert recipes.\u003c/p>\n\u003cp>\"The cronut is hard to make without a commercial kitchen,\" she notes. \"I want to write recipes people can make at home.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68534\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchenfuture-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchenfuture-full.jpg\" alt=\"A woman checks out a smart refrigerator at a consumer electronics show in 2012. Photo: Samsung\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68534\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A woman checks out a smart refrigerator at a consumer electronics show in 2012. Photo: Samsung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130818_wesun_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">The Salt at NPR Food\u003c/a> (8/18/2013)\u003c/p>\n\u003cp>Kitchens are getting smarter.\u003c/p>\n\u003cp>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.\u003c/p>\n\u003cp>It probably won't be long before you can become Facebook friends with your microwave.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. So quaint.\u003c/p>\n\u003cp>Today, there are refrigerators with touch screens on the door that keep track of the food inside and suggest recipes to match. Imagine what you could do with pomegranate yogurt, wilted Tuscan kale and half a can of chickpeas.\u003c/p>\n\u003cp>Right now, it's all about the smart phone.\u003c/p>\n\u003cp>Warwick Stirling, Whirlpool's senior director of sustainability and connectivity, says consumers want to use their mobile phones to take back control of their hectic lives. Manufacturers are listening.\u003c/p>\n\u003cp>Ultimately, your phone will be a remote control for everything in your life that runs on electricity. You will be able to use it from other rooms of the house — or from other parts of the country. Someday, all your appliances will talk to each other through the smart grid. Then your dishwasher will know not to run because the electric car is charging. Meanwhile, you can go to the movies.\u003c/p>\n\u003cp>It's not happening fast. Whirlpool has just introduced a suite of smart appliances — but they're only available in Chicago. Stirling says to expect dramatic change in the next five years.\u003c/p>\n\u003cp>The Association of Home Appliance Manufacturers says all appliance makers are poised and ready to jump into the fray. Now, if only the dishwasher could load itself.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of AmericanFoodRoots.com and editor of NPR's \u003c/em>Kitchen Window\u003cem>.\u003c/em> \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> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4486742/bonny-wolf\">Bonny Wolf\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/18/213055078/kitchens-of-the-future-will-really-know-how-to-cook\">The Salt at NPR Food\u003c/a> (8/18/2013)\u003c/p>\n\u003cp>Kitchens are getting smarter.\u003c/p>\n\u003cp>Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours. There are dishwashers that can contact a repairman.\u003c/p>\n\u003cp>It probably won't be long before you can become Facebook friends with your microwave.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first microwave oven — the Radarange — weighed 750 pounds and was bought by a Cleveland restaurant in 1947 for $3,000. Later home models had a pull-out box for recipe cards. Paper recipe cards. So quaint.\u003c/p>\n\u003cp>Today, there are refrigerators with touch screens on the door that keep track of the food inside and suggest recipes to match. Imagine what you could do with pomegranate yogurt, wilted Tuscan kale and half a can of chickpeas.\u003c/p>\n\u003cp>Right now, it's all about the smart phone.\u003c/p>\n\u003cp>Warwick Stirling, Whirlpool's senior director of sustainability and connectivity, says consumers want to use their mobile phones to take back control of their hectic lives. Manufacturers are listening.\u003c/p>\n\u003cp>Ultimately, your phone will be a remote control for everything in your life that runs on electricity. You will be able to use it from other rooms of the house — or from other parts of the country. Someday, all your appliances will talk to each other through the smart grid. Then your dishwasher will know not to run because the electric car is charging. Meanwhile, you can go to the movies.\u003c/p>\n\u003cp>It's not happening fast. Whirlpool has just introduced a suite of smart appliances — but they're only available in Chicago. Stirling says to expect dramatic change in the next five years.\u003c/p>\n\u003cp>The Association of Home Appliance Manufacturers says all appliance makers are poised and ready to jump into the fray. Now, if only the dishwasher could load itself.\u003c/p>\n\u003cp>\u003cem>Bonny Wolf is managing editor of AmericanFoodRoots.com and editor of NPR's \u003c/em>Kitchen Window\u003cem>.\u003c/em> \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": "Eating on Mars? Be Sure to Pack the Tortillas",
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"content": "\u003cfigure id=\"attachment_68364\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\" alt=\"Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212334945/it-s-a-wrap-the-joys-of-eating-on-mars\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>After several months of freeze-dried food, even the most committed carnivores would probably reach for the fresh produce.\u003c/p>\n\u003cp>So it's no surprise that the six explorers who were cooped up studying space-friendly foods on a simulated mission to Mars for the past four months went right for the mangoes and pineapple during their first meal outside their habitat Aug. 13.\u003c/p>\n\u003cp>\"The freeze-dried stuff has a really nice taste, but not the right texture. It gets soft,\" says \u003ca href=\"http://bee.cornell.edu/people/profile-hunter.cfm\">Jean Hunter\u003c/a>, the Cornell University researcher who helped run the experiment, dubbed \u003ca href=\"http://hi-seas.org/\">HI-SEAS\u003c/a> (Hawaii Space Exploration Analog and Simulation.) \"What they missed most was fresh fruits and vegetables,\" she tells The Salt.\u003c/p>\n\u003cp>The explorers weren't actually on Mars, of course, but in Hawaii (nice work if you can get it). They're volunteers selected from a pool of over 700 applicants with similar training and background as NASA's astronauts. These men and women lived in a geodesic dome on a lonely lava field in Hawaii, conducting experiments on sleep and tracking tropical storms. They only ventured outside to test astronaut gear for NASA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156504148/the-importance-of-making-sushi-and-mozzarella-on-mars\">reported\u003c/a> last summer, HI-SEAS is the first mission specifically designed to study the role of cooking and food preparation on the kind of extended space missions that America is planning in the future. And while a big part of interstellar travel will focus on what we learn outside the safety of our climate-controlled habitats, everyone's gotta eat.\u003c/p>\n\u003cfigure id=\"attachment_68365\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\" alt=\"Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003ca href=\"http://hi-seas.org/?author=6\">Yajaira Sierra-Sastre\u003c/a>, one of the explorers, \u003ca href=\"http://motherboard.vice.com/blog/this-meal-can-be-made-on-mars#ixzz2c3xDZGwD\">explains\u003c/a>, the goal was to conduct \"a food, mood, and nasal study that investigates the relationship between food preparation time, repetition of foods, perception of food aromas, food acceptability, and food intake in a confined and isolated setting similar to what an astronaut would experience during a mission at a lunar or planetary outpost.\"\u003c/p>\n\u003cp>The \"astronauts\" were assigned a cooking schedule, with each responsible for a turn at the stove in between their other activities.\u003c/p>\n\u003cp>\"We wanted them to be very busy, not sitting around studying cookbooks for elaborate dishes, because that's not reality. That's not what would happen [on a real space mission],\" says Hunter.\u003c/p>\n\u003cp>Sure, they had many \u003ca href=\"http://hi-seas.org/?p=2147\">prepared meals\u003c/a> on hand — the creamy wild rice soup and mashed potatoes were favorites, as well as the comfort of Nutella and the novelty of Tang. But HI-SEAS crew commander Angelo Vermeulen says some of the best meals were improvised and hand-held.\u003c/p>\n\u003cfigure id=\"attachment_68366\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\" alt=\"Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wraps work really well: We combine tortillas, different vegetables, Velveeta cheese, and sausage or canned fish into ever-changing combinations,\" Vermeulen tells \u003cem>Astrobiology Magazine\u003c/em>.\u003c/p>\n\u003cp>Some other successful meals included Russian borscht and Moroccan tagine.\u003c/p>\n\u003cp>The crew also enjoyed testing the two dozen recipes that the public sent in for them to try. (It's no Food Network production, but check out this video of crew members baking Hawaiian Celebration Cake using dehydrated pineapple.)\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=PuPq7l9hYeA\u003c/p>\n\u003cp>However, the mission didn't stop at just cooking and eating and mugging for the camera. The sharing of mealtimes — the chance to seek feedback from others, work together and get away from the isolation of working alone on your own project, Hunter says — made it stimulating.\u003c/p>\n\u003cp>The crew even had to work together to create a 3-D printed replacement part for their broken dishwasher.\u003c/p>\n\u003cp>There's much more to learn as the explorers are debriefed over the next few days, Hunter says, but \"despite the time demands and the clean-up demands of cooking, the crew felt overwhelmingly that [it was worth it,]\" she says.\u003c/p>\n\u003cp>After some much-needed runs on the beach and some extra sleep, the crew members will assist Hunter and the other researchers in setting up the next phase of the mission. But this time, they'll be safely back at Mission Control, watching other explorers navigate their former habitat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "It's not the hard work that will make astronauts lose it on long planetary missions, it's boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys — and why wraps rule.",
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"description": "It's not the hard work that will make astronauts lose it on long planetary missions, it's boredom. And something that can become very boring very fast is a rote menu. A simulated Mars mission reveals why cooking for others will be vital on long space journeys — and why wraps rule.",
"title": "Eating on Mars? Be Sure to Pack the Tortillas | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68364\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA-full.jpg\" alt=\"Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mission to Mars: Six explorers lived in this simulated Mars habitat in Hawaii for four months, part of a NASA study to test the role of cooking and food on an extended space mission. Photo: Sian Proctor/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212334945/it-s-a-wrap-the-joys-of-eating-on-mars\">The Salt at NPR Food\u003c/a> (8/16/2013)\u003c/p>\n\u003cp>After several months of freeze-dried food, even the most committed carnivores would probably reach for the fresh produce.\u003c/p>\n\u003cp>So it's no surprise that the six explorers who were cooped up studying space-friendly foods on a simulated mission to Mars for the past four months went right for the mangoes and pineapple during their first meal outside their habitat Aug. 13.\u003c/p>\n\u003cp>\"The freeze-dried stuff has a really nice taste, but not the right texture. It gets soft,\" says \u003ca href=\"http://bee.cornell.edu/people/profile-hunter.cfm\">Jean Hunter\u003c/a>, the Cornell University researcher who helped run the experiment, dubbed \u003ca href=\"http://hi-seas.org/\">HI-SEAS\u003c/a> (Hawaii Space Exploration Analog and Simulation.) \"What they missed most was fresh fruits and vegetables,\" she tells The Salt.\u003c/p>\n\u003cp>The explorers weren't actually on Mars, of course, but in Hawaii (nice work if you can get it). They're volunteers selected from a pool of over 700 applicants with similar training and background as NASA's astronauts. These men and women lived in a geodesic dome on a lonely lava field in Hawaii, conducting experiments on sleep and tracking tropical storms. They only ventured outside to test astronaut gear for NASA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/09/156504148/the-importance-of-making-sushi-and-mozzarella-on-mars\">reported\u003c/a> last summer, HI-SEAS is the first mission specifically designed to study the role of cooking and food preparation on the kind of extended space missions that America is planning in the future. And while a big part of interstellar travel will focus on what we learn outside the safety of our climate-controlled habitats, everyone's gotta eat.\u003c/p>\n\u003cfigure id=\"attachment_68365\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA2.jpg\" alt=\"Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68365\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crew members Sian Proctor and Angelo Vermeulen cook tsampa, a Tibetan food that consists of roasted flour. Photo: Sian/NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003ca href=\"http://hi-seas.org/?author=6\">Yajaira Sierra-Sastre\u003c/a>, one of the explorers, \u003ca href=\"http://motherboard.vice.com/blog/this-meal-can-be-made-on-mars#ixzz2c3xDZGwD\">explains\u003c/a>, the goal was to conduct \"a food, mood, and nasal study that investigates the relationship between food preparation time, repetition of foods, perception of food aromas, food acceptability, and food intake in a confined and isolated setting similar to what an astronaut would experience during a mission at a lunar or planetary outpost.\"\u003c/p>\n\u003cp>The \"astronauts\" were assigned a cooking schedule, with each responsible for a turn at the stove in between their other activities.\u003c/p>\n\u003cp>\"We wanted them to be very busy, not sitting around studying cookbooks for elaborate dishes, because that's not reality. That's not what would happen [on a real space mission],\" says Hunter.\u003c/p>\n\u003cp>Sure, they had many \u003ca href=\"http://hi-seas.org/?p=2147\">prepared meals\u003c/a> on hand — the creamy wild rice soup and mashed potatoes were favorites, as well as the comfort of Nutella and the novelty of Tang. But HI-SEAS crew commander Angelo Vermeulen says some of the best meals were improvised and hand-held.\u003c/p>\n\u003cfigure id=\"attachment_68366\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/NASA3.jpg\" alt=\"Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wraps of all kinds were a big hit with the crew. Here's one take: a tuna wrap filled with rehydrated vegetables. Photo: NASA HI-SEAS\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wraps work really well: We combine tortillas, different vegetables, Velveeta cheese, and sausage or canned fish into ever-changing combinations,\" Vermeulen tells \u003cem>Astrobiology Magazine\u003c/em>.\u003c/p>\n\u003cp>Some other successful meals included Russian borscht and Moroccan tagine.\u003c/p>\n\u003cp>The crew also enjoyed testing the two dozen recipes that the public sent in for them to try. (It's no Food Network production, but check out this video of crew members baking Hawaiian Celebration Cake using dehydrated pineapple.)\u003c/p>\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/PuPq7l9hYeA'\n title='//www.youtube.com/embed/PuPq7l9hYeA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>However, the mission didn't stop at just cooking and eating and mugging for the camera. The sharing of mealtimes — the chance to seek feedback from others, work together and get away from the isolation of working alone on your own project, Hunter says — made it stimulating.\u003c/p>\n\u003cp>The crew even had to work together to create a 3-D printed replacement part for their broken dishwasher.\u003c/p>\n\u003cp>There's much more to learn as the explorers are debriefed over the next few days, Hunter says, but \"despite the time demands and the clean-up demands of cooking, the crew felt overwhelmingly that [it was worth it,]\" she says.\u003c/p>\n\u003cp>After some much-needed runs on the beach and some extra sleep, the crew members will assist Hunter and the other researchers in setting up the next phase of the mission. But this time, they'll be safely back at Mission Control, watching other explorers navigate their former habitat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"title": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Grains are about to get their own food revolution with big names leading the charge to redefine what we consider whole wheat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How a Seed Saver Discovered One of Our Favorite Tomatoes",
"title": "How a Seed Saver Discovered One of Our Favorite Tomatoes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68288\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\" alt=\"A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, The Salt at NPR Food (8/14/2013)\u003c/p>\n\u003cp>Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/\">cotton candy grape\u003c/a> and the vibrant orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156683097/an-eggplant-of-a-different-color-can-be-just-as-sweet\">Turkish eggplant\u003c/a>. (Egg yolks can be ghostly white, too, but that's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">another story\u003c/a>.)\u003c/p>\n\u003cp>If you go to the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky hues: green striped, white, pink, even purplish-brown. They boast intriguing names, like Mortgage Lifter, \u003ca href=\"http://bonnieplants.com/products/arkansas-traveler-heirloom-tomato\">Arkansas Traveler\u003c/a> and \u003ca href=\"http://www.rareseeds.com/pink-berkeley-tie-dye-tomato/\">Pink Berkeley Tie Dye\u003c/a>. Some are true heirlooms, passed down over decades or centuries. Others are brand new to the world, the progeny of the latest cross-breeding experiments.\u003c/p>\n\u003cp>We got to wondering just who, besides farmers, is to thank for this expanding panoply. And we learned that while there are many professional breeders tinkering with the desirable traits that show up in the new varieties, amateur breeders — passionate seed savers and collectors — also play a vital role in discovering fruit and vegetable varieties guarded and nurtured by families over generations. Every now and then, these amateurs convince seed companies that the rest of the world will want to enjoy something they've discovered.\u003c/p>\n\u003cp>\u003ca href=\"http://nctomatoman.weebly.com/\">Craig LeHoullier\u003c/a>, a retired chemist from Raleigh, N.C., can take credit for introducing us to the Cherokee Purple tomato, one of the most popular heirlooms grown and sold today. You'd be forgiven if your first impression of this fruit, with its ungainly bulges and tones of brown, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going\">green\u003c/a> and purple, was dismissive. But its flavor consistently knocks socks off, with its balance of sweet, acid and savory — even a hint of smoke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>LeHoullier is — it's fair to say — obsessed with tomatoes and their stories. With more than 3,000 varieties, he has one of the largest personal tomato collections in the country. In his small yard at his home in the Raleigh suburbs, he can grow only 200 plants, so each year he must pore over the collection to decide what makes the cut.\u003c/p>\n\u003cp>An avid gardener for much of his life, LeHoullier, 57, joined the Seed Savers Exchange in 1986 and began connecting with other gardeners and seed savers to trade tips and favorite varieties.\u003c/p>\n\u003cp>Soon, LeHoullier had built a reputation as a tomato connoisseur, joining a small group of other hard-core tomato seed savers committed to reviving heirlooms. (Heirlooms are much \u003ca href=\"http://blog.seedsavers.org/open-pollinated-heirloom-and-hybrid-seeds/\">friendlier to seed saving\u003c/a> than the ubiquitous red hybrid tomatoes that dominate the commercial market.)\u003c/p>\n\u003cp>One day in 1990, a packet of tomato seeds arrived in LeHoullier's mail with a \u003ca href=\"http://nctomatoman.topcities.com/Reference/CherokeePurple.jpg\">handwritten note\u003c/a>. The sender was John Green of Sevierville, Tenn., who wrote that the seeds came from very good tomatoes he'd gotten from a woman who received them from her neighbors. The neighbors said that the varietal had been in their family for 100 years, and that the seeds were originally received from Cherokee Indians.\u003c/p>\n\u003cp>\"It was a question of being in the right place at the right time,\" says LeHoullier, who's now working on a book on heirloom tomatoes. \"Green had the forethought to send them to me, hoping that I would love them.\"\u003c/p>\n\u003cp>His hunch was correct, and LeHoullier was so impressed with the tomatoes the color of a \"bad leg bruise\" that he named them Cherokee Purple and sent his friends at a few seed companies some seeds.\u003c/p>\n\u003cp>\"If Craig hadn't said, 'This tomato is really amazing,' I doubt we would have tried it,\" says Ira Wallace, who coordinates the variety selection for Southern Exposure Seed Exchange, a cooperative seed company that's helped to promote and disseminate many heirloom varieties. \"It was an ugly tomato, and before all these heirlooms came along, all we knew were red and yellow tomatoes.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.johnnyseeds.com/t-Message.aspx\">Rob Johnston\u003c/a> is the founder and CEO of Johnny's Selected Seeds, another company that got the Cherokee Purple from LeHoullier and now does good business from the seed. Johnston says it's rare that an amateur seed saver discovers a variety that becomes commercially popular, but it's more likely for tomatoes than, say, carrots.\u003c/p>\n\u003cp>\"Tomatoes are always a favorite of seed savers because they're easy to save,\" says Johnston. \"And tomato seeds have long viability, so they might sit in a glass jar in somebody's pantry for many years before someone discovers it and decides to keep growing it.\" But those purple carrots you might spy at the market? That's the work of professional breeders, says Johnston.\u003c/p>\n\u003cfigure id=\"attachment_68289\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\" alt=\"Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As for the family lore that often accompanies heirloom seeds like the Cherokee Purple? Its accuracy is always hard to judge, says LeHoullier. \"It's one of the more fascinating and frustrating aspects of pursuing heirlooms. For the vast majority we have a tantalizing taste of history, but there are always more questions to ask,\" he says.\u003c/p>\n\u003cp>As for the Cherokee legend, Joe Brunetti, a horticulturalist with Smithsonian Gardens who manages the \u003ca href=\"http://gardens.si.edu/our-gardens/victory-garden.html\">Victory Garden\u003c/a> at the National Museum of American History, says it's quite conceivable that the Cherokees were growing tomatoes in Tennessee over 100 years ago.\u003c/p>\n\u003cp>\"We grow the Cherokee Purple in the Victory Garden because it tolerates the humidity and diseases here better than the other dark tomatoes,\" says Brunetti. \"That makes sense if it comes from the Tennessee River Valley originally, which is also humid.\"\u003c/p>\n\u003cp>And seed savers say discoveries like the Cherokee Purple help preserve not just \u003ca href=\"http://www.seedsavers.org/Preservation/Genetic-Resources-Preservation/\">genetic diversity\u003c/a> but also history.\u003c/p>\n\u003cp>\"The stories themselves offer a snapshot of a time and place and region — they're a real wealth of cultural history,\" says Sara Straate, who leads \u003ca href=\"http://www.seedsavers.org/Preservation/Collection-Origins-Research-Effort/\">a project\u003c/a> to document the stories behind the seeds in the collection of the Seed Savers Exchange. \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": "At the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky colors: green striped, white, pink, purplish-brown. Consumers have seed savers and amateur breeders to thank for discovering and sharing some of these heirloom varieties, like the Cherokee Purple.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68288\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\" alt=\"A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, The Salt at NPR Food (8/14/2013)\u003c/p>\n\u003cp>Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/\">cotton candy grape\u003c/a> and the vibrant orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156683097/an-eggplant-of-a-different-color-can-be-just-as-sweet\">Turkish eggplant\u003c/a>. (Egg yolks can be ghostly white, too, but that's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">another story\u003c/a>.)\u003c/p>\n\u003cp>If you go to the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky hues: green striped, white, pink, even purplish-brown. They boast intriguing names, like Mortgage Lifter, \u003ca href=\"http://bonnieplants.com/products/arkansas-traveler-heirloom-tomato\">Arkansas Traveler\u003c/a> and \u003ca href=\"http://www.rareseeds.com/pink-berkeley-tie-dye-tomato/\">Pink Berkeley Tie Dye\u003c/a>. Some are true heirlooms, passed down over decades or centuries. Others are brand new to the world, the progeny of the latest cross-breeding experiments.\u003c/p>\n\u003cp>We got to wondering just who, besides farmers, is to thank for this expanding panoply. And we learned that while there are many professional breeders tinkering with the desirable traits that show up in the new varieties, amateur breeders — passionate seed savers and collectors — also play a vital role in discovering fruit and vegetable varieties guarded and nurtured by families over generations. Every now and then, these amateurs convince seed companies that the rest of the world will want to enjoy something they've discovered.\u003c/p>\n\u003cp>\u003ca href=\"http://nctomatoman.weebly.com/\">Craig LeHoullier\u003c/a>, a retired chemist from Raleigh, N.C., can take credit for introducing us to the Cherokee Purple tomato, one of the most popular heirlooms grown and sold today. You'd be forgiven if your first impression of this fruit, with its ungainly bulges and tones of brown, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going\">green\u003c/a> and purple, was dismissive. But its flavor consistently knocks socks off, with its balance of sweet, acid and savory — even a hint of smoke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>LeHoullier is — it's fair to say — obsessed with tomatoes and their stories. With more than 3,000 varieties, he has one of the largest personal tomato collections in the country. In his small yard at his home in the Raleigh suburbs, he can grow only 200 plants, so each year he must pore over the collection to decide what makes the cut.\u003c/p>\n\u003cp>An avid gardener for much of his life, LeHoullier, 57, joined the Seed Savers Exchange in 1986 and began connecting with other gardeners and seed savers to trade tips and favorite varieties.\u003c/p>\n\u003cp>Soon, LeHoullier had built a reputation as a tomato connoisseur, joining a small group of other hard-core tomato seed savers committed to reviving heirlooms. (Heirlooms are much \u003ca href=\"http://blog.seedsavers.org/open-pollinated-heirloom-and-hybrid-seeds/\">friendlier to seed saving\u003c/a> than the ubiquitous red hybrid tomatoes that dominate the commercial market.)\u003c/p>\n\u003cp>One day in 1990, a packet of tomato seeds arrived in LeHoullier's mail with a \u003ca href=\"http://nctomatoman.topcities.com/Reference/CherokeePurple.jpg\">handwritten note\u003c/a>. The sender was John Green of Sevierville, Tenn., who wrote that the seeds came from very good tomatoes he'd gotten from a woman who received them from her neighbors. The neighbors said that the varietal had been in their family for 100 years, and that the seeds were originally received from Cherokee Indians.\u003c/p>\n\u003cp>\"It was a question of being in the right place at the right time,\" says LeHoullier, who's now working on a book on heirloom tomatoes. \"Green had the forethought to send them to me, hoping that I would love them.\"\u003c/p>\n\u003cp>His hunch was correct, and LeHoullier was so impressed with the tomatoes the color of a \"bad leg bruise\" that he named them Cherokee Purple and sent his friends at a few seed companies some seeds.\u003c/p>\n\u003cp>\"If Craig hadn't said, 'This tomato is really amazing,' I doubt we would have tried it,\" says Ira Wallace, who coordinates the variety selection for Southern Exposure Seed Exchange, a cooperative seed company that's helped to promote and disseminate many heirloom varieties. \"It was an ugly tomato, and before all these heirlooms came along, all we knew were red and yellow tomatoes.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.johnnyseeds.com/t-Message.aspx\">Rob Johnston\u003c/a> is the founder and CEO of Johnny's Selected Seeds, another company that got the Cherokee Purple from LeHoullier and now does good business from the seed. Johnston says it's rare that an amateur seed saver discovers a variety that becomes commercially popular, but it's more likely for tomatoes than, say, carrots.\u003c/p>\n\u003cp>\"Tomatoes are always a favorite of seed savers because they're easy to save,\" says Johnston. \"And tomato seeds have long viability, so they might sit in a glass jar in somebody's pantry for many years before someone discovers it and decides to keep growing it.\" But those purple carrots you might spy at the market? That's the work of professional breeders, says Johnston.\u003c/p>\n\u003cfigure id=\"attachment_68289\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\" alt=\"Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As for the family lore that often accompanies heirloom seeds like the Cherokee Purple? Its accuracy is always hard to judge, says LeHoullier. \"It's one of the more fascinating and frustrating aspects of pursuing heirlooms. For the vast majority we have a tantalizing taste of history, but there are always more questions to ask,\" he says.\u003c/p>\n\u003cp>As for the Cherokee legend, Joe Brunetti, a horticulturalist with Smithsonian Gardens who manages the \u003ca href=\"http://gardens.si.edu/our-gardens/victory-garden.html\">Victory Garden\u003c/a> at the National Museum of American History, says it's quite conceivable that the Cherokees were growing tomatoes in Tennessee over 100 years ago.\u003c/p>\n\u003cp>\"We grow the Cherokee Purple in the Victory Garden because it tolerates the humidity and diseases here better than the other dark tomatoes,\" says Brunetti. \"That makes sense if it comes from the Tennessee River Valley originally, which is also humid.\"\u003c/p>\n\u003cp>And seed savers say discoveries like the Cherokee Purple help preserve not just \u003ca href=\"http://www.seedsavers.org/Preservation/Genetic-Resources-Preservation/\">genetic diversity\u003c/a> but also history.\u003c/p>\n\u003cp>\"The stories themselves offer a snapshot of a time and place and region — they're a real wealth of cultural history,\" says Sara Straate, who leads \u003ca href=\"http://www.seedsavers.org/Preservation/Collection-Origins-Research-Effort/\">a project\u003c/a> to document the stories behind the seeds in the collection of the Seed Savers Exchange. \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": "Colorado Vault is Fort Knox for the World's Seeds",
"title": "Colorado Vault is Fort Knox for the World's Seeds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130813_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "At Colorado State University, billions of seeds and other genetic material sit inside a giant storage vault. They're kept there in case of a loss of plant or animal life on a regional or global scale. But the investigation into GMO wheat in Oregon has raised questions about security at the facility.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68181\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds-full.jpg\" alt=\"Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Dierig, research leader at the National Center for Genetic Resources Preservation, stands among the ceiling-high shelves that hold the 600,000 seed packets in this cold storage vault. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">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://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/13/211451380/colorado-seed-vault-is-fort-knox-for-the-worlds-seeds\">The Salt at NPR Food\u003c/a> (8/13/2013)\u003c/p>\n\u003cp>When unapproved genetically modified wheat was found growing in Oregon earlier this year, it didn't take long for accusations to start flying. A flurry of initial finger-pointing cast potential blame on a federal seed vault in Fort Collins, Colo., which housed the same strain of wheat, developed by Monsanto Corp., for about seven years up until late 2011.\u003c/p>\n\u003cp>The facility has been cleared of wrongdoing since then. A U.S. Department of Agriculture spokesman says all of Monsanto's 1,500 pounds of wheat seeds held at the vault were incinerated a year and a half ago at the corporation's request. But the investigation raises the question of how secure these seed vaults actually are.\u003c/p>\n\u003cfigure id=\"attachment_68183\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds2.jpg\" alt=\""You'll want your camera out for this," Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68183\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"You'll want your camera out for this,\" Dierig said as he lifted up the lid to a cryogenic freezer capsule. In the cryo chamber, the collection expands to include not just seeds, but animal embryos, semen and microbes. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>Officially, the Fort Collins facility is called the \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=54-02-05-00\">National Center for Genetic Resources Preservation\u003c/a>. It's a nondescript, beige building just off the quad at Colorado State University.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are no high, barbed-wired fences. No barking Dobermans. No armed guards. Just a friendly welcome video playing in the lobby and a warm-natured receptionist behind a desk, who hands you a clipboard with a sign-in sheet.\u003c/p>\n\u003cp>But that doesn't mean the center is lax on security. From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world's largest collections of seeds, genetic material for livestock, microbes and endangered plants under highly sophisticated lock and key.\u003c/p>\n\u003cp>Upstairs in the facility's main cold storage vault, ceiling-high shelves hold seemingly endless rows of white pouches. In this room, there are 600,000 seed packets, which puts the total number of seeds in the billions. The temperature is kept at a level similar to a home freezer, at low humidity to arrest seed degradation and keep them viable longer.\u003c/p>\n\u003cp>\"They're all bar-coded so we know exactly where everything is,\" said \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=43848\">Dave Dierig\u003c/a>, research leader at the center and one of six people in the building with access to the vaults. Another security measure is the labeling system. Looking at a seed pouch, there's nothing that tells you what kind of seeds you're holding, just a bar code. You need access to a secure database to find out what's inside.\u003c/p>\n\u003cfigure id=\"attachment_68184\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seeds3.jpg\" alt=\"The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\" width=\"1120\" height=\"838\" class=\"size-full wp-image-68184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The seed vault in Fort Collins, Colo., houses genetic material from across the globe. Photo: Grace Hood/KUNC\u003c/figcaption>\u003c/figure>\n\u003cp>To the right of the large, gray metal vault doors, a TV screen shows a live stream of the seed vault. It serves as another reminder of the building's emphasis on security. In this place, you're always on camera.\u003c/p>\n\u003cp>Other seed vaults throughout the world store their back-up collections here because of the facility's reputation not just for the promise of security but also the ability to preserve the viability of seeds for longer periods of time. Private companies such as Monsanto and Dupont can also store their seeds in the federally owned building.\u003c/p>\n\u003cp>\"It would really be a rare case where we would keep another company's seed. There'd have to be some kind of extenuating circumstances, for them to say, 'We need you to keep this seed,' \" Dierig said.\u003c/p>\n\u003cp>Even though it is rare, privately owned, genetically modified seed does make it into storage. That's how all eyes fell on the vault's doors when news broke in June about Monsanto's glyphosate-resistant wheat, commonly called Roundup Ready, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/30/gmo-wheat-found-in-oregon-field-how-did-it-get-there/\">found growing in small volunteer patches\u003c/a> in a field in Oregon.\u003c/p>\n\u003cp>Dierig said he's unable to comment on the Oregon case as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/17/in-oregon-the-gmo-wheat-mystery-deepens/\">USDA is still investigating\u003c/a> the exact source of the errant wheat plants.\u003c/p>\n\u003cp>With the investigation turning in other directions, this beige building in Colorado can return to business as usual: securely storing the world's seeds.\u003c/p>\n\u003cp>\u003cem>Luke Runyon is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.kunc.org\">KUNC-FM\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_68073\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/order-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/order-full.jpg\" alt=\"A Seamless sticker is displayed next to the menu in the window of a restaurant in New York's Times Square on Saturday. Rivals Seamless and GrubHub said Friday that they have completed their combination, creating an online takeout company covering about 25,000 restaurants in 500 cities. Photo: Mary Altaffer/AP\" width=\"1120\" height=\"630\" class=\"size-full wp-image-68073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Seamless sticker is displayed next to the menu in the window of a restaurant in New York's Times Square on Saturday. Rivals Seamless and GrubHub said Friday that they have completed their combination, creating an online takeout company covering about 25,000 restaurants in 500 cities. Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211187343/food-delivery-hits-the-web-but-restaurants-pay-the-price\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130812_me_08.mp3\"] \u003c/p>\n\u003cp>Post by Ilya Marritz from WNYC, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211187343/food-delivery-hits-the-web-but-restaurants-pay-the-price\">The Salt at NPR Food\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Two big restaurant delivery websites — \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"http://www.seamless.com/\">Seamless\u003c/a> — have \u003ca href=\"http://press.grubhub.com/2013-05-20-Seamless-and-GrubHub-Announce-Merger\">announced a merger\u003c/a>. Together, they'll allow diners in 500 cities the convenience of ordering from thousands of restaurants with just a few clicks on their computer. For restaurants, the costs of being on these websites can be hard to swallow.\u003c/p>\n\u003cp>If you're a takeout or delivery customer, websites like Seamless and Grubhub are a marvel. No more shouting into the telephone receiver, hoping to make yourself understood to someone in a noisy kitchen.\u003c/p>\n\u003cp>Just type and click your order. It's a big improvement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you're a restaurant, this shift to the web may not sit so well with you.\u003c/p>\n\u003cp>\"The more business we bring Seamless, the more commission they charge us,\" says Pedro Munoz, who owns Luz, a Latin-American restaurant in Brooklyn.\u003c/p>\n\u003cp>Two years ago, Munoz signed up with Seamless. The commission seemed high — they'd take $1 out of every $10 order — but he was willing to give it a try. And at first, Munoz really liked the results.\u003c/p>\n\u003cp>\"Almost [instantly] the business started picking up,\" he says. \"We had to hire another delivery guy.\"\u003c/p>\n\u003cp>But then little things started bugging Munoz. There was a $150 a month \"marketing fee\" that he couldn't understand, and Seamless only paid him every 30 days, which left him chronically short of cash.\u003c/p>\n\u003cp>When his monthly orders increased to over $10,000, Seamless raised its take from 10 percent to 14 percent. Munoz couldn't believe this. When he orders more from his vegetable supplier, the price goes down. With Seamless, the opposite was happening.\u003c/p>\n\u003cp>\"I asked them, 'I'm bringing in three times as much money to Seamless as before. Can we negotiate the fees?'\" he says. \"They said they could drop me any day, and they don't negotiate fees.\"\u003c/p>\n\u003cp>Matt Maloney, CEO of the newly merged Grubhub-Seamless, says the relationship isn't adversarial, it's supportive. He says that they don't make money unless the restaurant makes money, but Seamless provides a valuable service that restaurants can't easily match.\u003c/p>\n\u003cp>\"If a restaurant's not on Grubhub-Seamless, then their best option is to distribute paper menus around their neighborhood,\" Maloney says.\u003c/p>\n\u003cp>A lot of restaurant owners agree that is ineffective. Tom DeSimone owns the tiny RBBTS Café in Manhattan. He says the food delivery website connects his restaurant to law firms and banks. Big companies that use vouchers for websites like Seamless to reward their employees.\u003c/p>\n\u003cp>\"It got us to the 100th floor of some building that you would never slip your menu underneath, and I just feel it opened us up to more of an online community,\" DeSimone says.\u003c/p>\n\u003cp>The commission might be high, he says, but that even if Seamless increased its cut, he would still stick with them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.wnyc.org\">WNYC Radio\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Ilya Marritz from WNYC, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/12/211187343/food-delivery-hits-the-web-but-restaurants-pay-the-price\">The Salt at NPR Food\u003c/a> (8/12/2013)\u003c/p>\n\u003cp>Two big restaurant delivery websites — \u003ca href=\"https://www.grubhub.com/\">Grubhub\u003c/a> and \u003ca href=\"http://www.seamless.com/\">Seamless\u003c/a> — have \u003ca href=\"http://press.grubhub.com/2013-05-20-Seamless-and-GrubHub-Announce-Merger\">announced a merger\u003c/a>. Together, they'll allow diners in 500 cities the convenience of ordering from thousands of restaurants with just a few clicks on their computer. For restaurants, the costs of being on these websites can be hard to swallow.\u003c/p>\n\u003cp>If you're a takeout or delivery customer, websites like Seamless and Grubhub are a marvel. No more shouting into the telephone receiver, hoping to make yourself understood to someone in a noisy kitchen.\u003c/p>\n\u003cp>Just type and click your order. It's a big improvement.\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're a restaurant, this shift to the web may not sit so well with you.\u003c/p>\n\u003cp>\"The more business we bring Seamless, the more commission they charge us,\" says Pedro Munoz, who owns Luz, a Latin-American restaurant in Brooklyn.\u003c/p>\n\u003cp>Two years ago, Munoz signed up with Seamless. The commission seemed high — they'd take $1 out of every $10 order — but he was willing to give it a try. And at first, Munoz really liked the results.\u003c/p>\n\u003cp>\"Almost [instantly] the business started picking up,\" he says. \"We had to hire another delivery guy.\"\u003c/p>\n\u003cp>But then little things started bugging Munoz. There was a $150 a month \"marketing fee\" that he couldn't understand, and Seamless only paid him every 30 days, which left him chronically short of cash.\u003c/p>\n\u003cp>When his monthly orders increased to over $10,000, Seamless raised its take from 10 percent to 14 percent. Munoz couldn't believe this. When he orders more from his vegetable supplier, the price goes down. With Seamless, the opposite was happening.\u003c/p>\n\u003cp>\"I asked them, 'I'm bringing in three times as much money to Seamless as before. Can we negotiate the fees?'\" he says. \"They said they could drop me any day, and they don't negotiate fees.\"\u003c/p>\n\u003cp>Matt Maloney, CEO of the newly merged Grubhub-Seamless, says the relationship isn't adversarial, it's supportive. He says that they don't make money unless the restaurant makes money, but Seamless provides a valuable service that restaurants can't easily match.\u003c/p>\n\u003cp>\"If a restaurant's not on Grubhub-Seamless, then their best option is to distribute paper menus around their neighborhood,\" Maloney says.\u003c/p>\n\u003cp>A lot of restaurant owners agree that is ineffective. Tom DeSimone owns the tiny RBBTS Café in Manhattan. He says the food delivery website connects his restaurant to law firms and banks. Big companies that use vouchers for websites like Seamless to reward their employees.\u003c/p>\n\u003cp>\"It got us to the 100th floor of some building that you would never slip your menu underneath, and I just feel it opened us up to more of an online community,\" DeSimone says.\u003c/p>\n\u003cp>The commission might be high, he says, but that even if Seamless increased its cut, he would still stick with them. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.wnyc.org\">WNYC Radio\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "America, Are You Tough Enough to Drink Real Russian Kvas?",
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"content": "\u003cfigure id=\"attachment_68037\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\" alt=\"A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/08/20130811_wesun_17.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">The Salt at NPR Food\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>While American kids stand in line for the ice cream truck on sweltering summer days, kids in Russia have historically queued up for something different: the kvas truck.\u003c/p>\n\u003cp>Kvas is a fermented grain drink, sort of like a barely alcoholic beer. And in the heat of the summer, it was served from a big barrel on wheels, with everyone lining up for their turn at the communal mug. It may sound like a far cry from rocket pops and ice cream sandwiches, but most Russians have fond memories.\u003c/p>\n\u003cp>\"We didn't have sodas in the Soviet Union when we grew up — we barely had water to buy on the street. So kvas was saving our lives, actually!\" remembers Eugenia Glivinski.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To create that tangy fermented flavor, kvas makers start with Russian brown bread. You soak it in water, and then add some yeast (other additions — raisins, honey, mint — vary from recipe to recipe). The whole mixture ferments for a few days, a process that creates a natural carbonation, as well as a distinctive sour flavor.\u003c/p>\n\u003cp>According to Russian writer Alexander Genis, that sourness is beloved in the region. \"The sour is the taste of Russia — everything is supposed to be sour for Russian taste. Like sour cream, for example, or pickled cucumber. Cabbage, mushroom.\"\u003c/p>\n\u003cp>It's no surprise Russians have a taste for pickles. Fermentation helped preserve vitamin-filled fruits and vegetables for the long, cold winter. And the acid that comes from fermentation gives you more than just an addictive tang. It lowers the pH enough to kill bad bacteria — which means that drinking kvas can be safer than drinking questionable water.\u003c/p>\n\u003cp>Consequently, kvas has been popular for centuries — Genis sites a mention from the end of the 10th century. Soldiers were issued rations of kvas and spread it even further (a process Genis jokingly calls \"kvas imperialism\").\u003c/p>\n\u003cp>But these days, the kvas you find in the stores doesn't always resemble this long lineage. Because of the living bacteria that ferment the drink, traditional kvas is a living beverage. But commercial kvas? It's more like a malt soda. The natural bacteria are killed, and the sour tang is often buried under heaps of sugar.\u003c/p>\n\u003cp>\"Nowadays, it's almost impossible to drink real kvas in America,\" Genis sighs. \"Because it's not alive — it's like difference like draft beer and bottled beer. All bottled kvas is basically water and sugar.\"\u003c/p>\n\u003cp>But while there is mainstream Coca-Cola kvas, there are also some new kvas makers who are looking to revive the traditional methods. In Pennsylvania, \u003ca href=\"http://www.beaverbrewingcompany.com/beers-2/kvass\">Beaver Brewing\u003c/a> has started making kvas — and even wrote a book about it. And in Brooklyn, the \u003ca href=\"http://gefilteria.com/\">Gefilteria\u003c/a> — a company that is reviving old-world Jewish foods for modern gourmet markets — makes a beet kvas, with bright notes of ginger. The company is also working on a rye and mint kvas, using leftover rye bread from a \u003ca href=\"http://www.mileenddeli.com/\">local deli\u003c/a>.\u003c/p>\n\u003cp>\"We are Brooklyn young twenty-somethings making a naturally fermented drink. But we're actually reaching into something that actually has a lot of meaning in the world, and reintroducing it,\" says Jeffrey Yoskowitz, one of Gefilteria's co-founders.\u003c/p>\n\u003cp>Yoskowitz and his partners realize that savory, sour, fermented drinks may be a hard sell to American palates. But Yoskowitz points to kombucha tea, virtually unknown in American stores a few years ago, and now easily found in many markets. And they hope that with the growing interest in homebrewing, pickling and probiotics — not to mention kvas' old-world Slavic charm — they can find some new fans for this old drink. \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": "Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the kvas sold commercially in the U.S.? It's largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard core versions of the drink and its tangy, sour goodness.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68037\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kvas-full.jpg\" alt=\"A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\" width=\"1120\" height=\"628\" class=\"size-full wp-image-68037\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man drinks fresh kvas, the ancient Russian fermented-bread drink, in Zvenigorod, 35 miles west of Moscow. Photo: Dmitry Lovetsky/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/11/204859046/america-are-you-tough-enough-to-drink-real-russian-kvas\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To create that tangy fermented flavor, kvas makers start with Russian brown bread. You soak it in water, and then add some yeast (other additions — raisins, honey, mint — vary from recipe to recipe). The whole mixture ferments for a few days, a process that creates a natural carbonation, as well as a distinctive sour flavor.\u003c/p>\n\u003cp>According to Russian writer Alexander Genis, that sourness is beloved in the region. \"The sour is the taste of Russia — everything is supposed to be sour for Russian taste. Like sour cream, for example, or pickled cucumber. Cabbage, mushroom.\"\u003c/p>\n\u003cp>It's no surprise Russians have a taste for pickles. Fermentation helped preserve vitamin-filled fruits and vegetables for the long, cold winter. And the acid that comes from fermentation gives you more than just an addictive tang. It lowers the pH enough to kill bad bacteria — which means that drinking kvas can be safer than drinking questionable water.\u003c/p>\n\u003cp>Consequently, kvas has been popular for centuries — Genis sites a mention from the end of the 10th century. Soldiers were issued rations of kvas and spread it even further (a process Genis jokingly calls \"kvas imperialism\").\u003c/p>\n\u003cp>But these days, the kvas you find in the stores doesn't always resemble this long lineage. Because of the living bacteria that ferment the drink, traditional kvas is a living beverage. But commercial kvas? It's more like a malt soda. The natural bacteria are killed, and the sour tang is often buried under heaps of sugar.\u003c/p>\n\u003cp>\"Nowadays, it's almost impossible to drink real kvas in America,\" Genis sighs. \"Because it's not alive — it's like difference like draft beer and bottled beer. All bottled kvas is basically water and sugar.\"\u003c/p>\n\u003cp>But while there is mainstream Coca-Cola kvas, there are also some new kvas makers who are looking to revive the traditional methods. In Pennsylvania, \u003ca href=\"http://www.beaverbrewingcompany.com/beers-2/kvass\">Beaver Brewing\u003c/a> has started making kvas — and even wrote a book about it. And in Brooklyn, the \u003ca href=\"http://gefilteria.com/\">Gefilteria\u003c/a> — a company that is reviving old-world Jewish foods for modern gourmet markets — makes a beet kvas, with bright notes of ginger. The company is also working on a rye and mint kvas, using leftover rye bread from a \u003ca href=\"http://www.mileenddeli.com/\">local deli\u003c/a>.\u003c/p>\n\u003cp>\"We are Brooklyn young twenty-somethings making a naturally fermented drink. But we're actually reaching into something that actually has a lot of meaning in the world, and reintroducing it,\" says Jeffrey Yoskowitz, one of Gefilteria's co-founders.\u003c/p>\n\u003cp>Yoskowitz and his partners realize that savory, sour, fermented drinks may be a hard sell to American palates. But Yoskowitz points to kombucha tea, virtually unknown in American stores a few years ago, and now easily found in many markets. And they hope that with the growing interest in homebrewing, pickling and probiotics — not to mention kvas' old-world Slavic charm — they can find some new fans for this old drink. \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": "Bring Home the Bacon or Put It in a Meat Locker?",
"title": "Bring Home the Bacon or Put It in a Meat Locker?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67866\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1.jpg\">\u003cimg class=\"size-medium wp-image-67866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1-216x290.jpg\" alt=\"Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\" width=\"216\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Twilight Greenaway, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker\">The Salt on NPR Food\u003c/a>(8/7/2013)\u003c/p>\n\u003cp>Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?\u003c/p>\n\u003cp>That's part of the logic behind meat shares — plans for buying meat in bulk that are cropping up around the country. Farmers are keen on these schemes, similar to \u003ca href=\"http://www.localharvest.org/meat-csa-C22277\">meat CSAs\u003c/a>, because it gives them the chance to sell whole, half and quarter animals (broken down into individual cuts). Selling this way allows them to move a lot of meat quickly, at a desirable price.\u003c/p>\n\u003cp>But if you're suddenly the proud owner of 20 pounds of frozen beef, pork or chicken, your freezer may be feeling the hurt.\u003c/p>\n\u003cp>\u003ca href=\"http://ccetompkins.org/agriculture/farm-marketing\">Matt LeRoux\u003c/a>, an agriculture marketing specialist at the Cornell Cooperative Extension in Ithaca, N.Y., says this is a common complaint in Ithaca, where meat shares have taken off. So he had an idea: Why not start a community freezer space to make bulk meat sales easier for both parties?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm trying to reinvent an old system that was really popular in the 1940s, when not everyone owned a freezer, and then started to disappear in the '60s,\" says LeRoux.\u003c/p>\n\u003cp>In early August, LeRoux launched a pilot project called Meat Locker with an $80,000 grant from the U.S. Department of Agriculture's Farmers Market Promotion Program. It's an amount that LeRoux says will fund two shared spaces — one in Ithaca and one in the nearby town of Corning — for around 100 members each, for a fee of $3 to $5 a month.\u003c/p>\n\u003cp>According to Arthur Neal of USDA's Agricultural Marketing Service, the meat locker will also serve as food distribution hub, where people can rendezvous with farmers. \"As consumers seek to purchase more local foods, including local meats and proteins, projects like this will aid those efforts,\" he says.\u003c/p>\n\u003cp>At first, LeRoux says, he considered raising money to help area residents buy home freezers. But then he realized a 10x14 freezer would be more energy efficient than 100 small home freezers running at once. \"[Big freezers] are the public transportation of freezing meat,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_67914\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\">\u003cimg class=\"size-full wp-image-67914\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\" alt=\"Meat delivered via CSA. Photo: nlbarber/Flickr.com\" width=\"640\" height=\"402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat delivered via CSA. Photo: \u003ca href=\"http://www.flickr.com/photos/76353144@N00/8540161617/sizes/z/in/photolist-e1EyvP-8zoyZg-8zrHts-8zozpt-8zozxR-8zozfk-8zrH6W-8zrHdY-a9ntKa-a9nj9v-a9njyc-a9njHt-a9nfGg-a9q4YU-a9q6r3-a9nh94-a9niNc-a9nkKv-a9q5hA-a9q82G-a9njne-a9q6EJ-a9ngJM-a9nk5n-a9niix-a9ngvM-a9nm2X-a9q73s-a9qa6j/\">nlbarber/Flickr.com\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For consumers like Avi Miner, a local foods educator and farmers market manager in Ithaca, having access to a unit in the shared freezer space may inspire him to buy more local meat. Miner knows many of the farmers in his area, and values high-quality, pasture-raised meat grown close to home. But he admits that he springs for \"good meat\" less than half the time.\u003c/p>\n\u003cp>\"There are a lot of people, like me, who love the idea of buying meat locally, but it's a big financial step — bigger than joining a vegetable CSA,\" Miner tells The Salt. Paying upfront, on the other hand, \"would bring the price of local meat down to the point where it becomes affordable.\"\u003c/p>\n\u003cp>Once the locker is open, Miner plans to buy a quarter of an animal for himself or go in on half an animal with friends, if they can get a better price that way.\u003c/p>\n\u003cp>But is there enough demand for this kind of shared meat locker outside local food enclaves and college towns like Ithaca? According to LeRoux, that question is what drove him to want to build a second locker in Corning, a smaller town that USDA has identified as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">food desert\u003c/a>. Like the Ithaca meat locker, this site will also offer individual storage units within a 10 x 14 freezer.\u003c/p>\n\u003cp>LeRoux expects some of the clientele will be foodies and committed locavores. But he's also hoping to attract members of the international community in Ithaca, some of whom are always on the lookout for less-common meats such as goat.\u003c/p>\n\u003cp>And he thinks the freezers will appeal to folks watching their budget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "If you're suddenly the proud owner of 25 pounds of pork or chicken, your freezer may feel the hurt. So marketers at the Cornell Cooperative Extension in Ithaca, N.Y., are piloting a community meat locker where consumers can store large quantities of meat purchased through meat shares.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67866\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1.jpg\">\u003cimg class=\"size-medium wp-image-67866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatlocker1-216x290.jpg\" alt=\"Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\" width=\"216\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a meat locker? One Flickr user's freezer after purchasing a large share of a pig. Photo: Cowgirl Jules/via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Twilight Greenaway, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/07/209834679/bring-home-the-bacon-or-put-it-in-a-meat-locker\">The Salt on NPR Food\u003c/a>(8/7/2013)\u003c/p>\n\u003cp>Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds — plus another 20 pounds of stew meat, steaks and roast — for as little as half the price of what it all goes for at the market?\u003c/p>\n\u003cp>That's part of the logic behind meat shares — plans for buying meat in bulk that are cropping up around the country. Farmers are keen on these schemes, similar to \u003ca href=\"http://www.localharvest.org/meat-csa-C22277\">meat CSAs\u003c/a>, because it gives them the chance to sell whole, half and quarter animals (broken down into individual cuts). Selling this way allows them to move a lot of meat quickly, at a desirable price.\u003c/p>\n\u003cp>But if you're suddenly the proud owner of 20 pounds of frozen beef, pork or chicken, your freezer may be feeling the hurt.\u003c/p>\n\u003cp>\u003ca href=\"http://ccetompkins.org/agriculture/farm-marketing\">Matt LeRoux\u003c/a>, an agriculture marketing specialist at the Cornell Cooperative Extension in Ithaca, N.Y., says this is a common complaint in Ithaca, where meat shares have taken off. So he had an idea: Why not start a community freezer space to make bulk meat sales easier for both parties?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm trying to reinvent an old system that was really popular in the 1940s, when not everyone owned a freezer, and then started to disappear in the '60s,\" says LeRoux.\u003c/p>\n\u003cp>In early August, LeRoux launched a pilot project called Meat Locker with an $80,000 grant from the U.S. Department of Agriculture's Farmers Market Promotion Program. It's an amount that LeRoux says will fund two shared spaces — one in Ithaca and one in the nearby town of Corning — for around 100 members each, for a fee of $3 to $5 a month.\u003c/p>\n\u003cp>According to Arthur Neal of USDA's Agricultural Marketing Service, the meat locker will also serve as food distribution hub, where people can rendezvous with farmers. \"As consumers seek to purchase more local foods, including local meats and proteins, projects like this will aid those efforts,\" he says.\u003c/p>\n\u003cp>At first, LeRoux says, he considered raising money to help area residents buy home freezers. But then he realized a 10x14 freezer would be more energy efficient than 100 small home freezers running at once. \"[Big freezers] are the public transportation of freezing meat,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_67914\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\">\u003cimg class=\"size-full wp-image-67914\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/meatcsa.jpg\" alt=\"Meat delivered via CSA. Photo: nlbarber/Flickr.com\" width=\"640\" height=\"402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meat delivered via CSA. Photo: \u003ca href=\"http://www.flickr.com/photos/76353144@N00/8540161617/sizes/z/in/photolist-e1EyvP-8zoyZg-8zrHts-8zozpt-8zozxR-8zozfk-8zrH6W-8zrHdY-a9ntKa-a9nj9v-a9njyc-a9njHt-a9nfGg-a9q4YU-a9q6r3-a9nh94-a9niNc-a9nkKv-a9q5hA-a9q82G-a9njne-a9q6EJ-a9ngJM-a9nk5n-a9niix-a9ngvM-a9nm2X-a9q73s-a9qa6j/\">nlbarber/Flickr.com\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>For consumers like Avi Miner, a local foods educator and farmers market manager in Ithaca, having access to a unit in the shared freezer space may inspire him to buy more local meat. Miner knows many of the farmers in his area, and values high-quality, pasture-raised meat grown close to home. But he admits that he springs for \"good meat\" less than half the time.\u003c/p>\n\u003cp>\"There are a lot of people, like me, who love the idea of buying meat locally, but it's a big financial step — bigger than joining a vegetable CSA,\" Miner tells The Salt. Paying upfront, on the other hand, \"would bring the price of local meat down to the point where it becomes affordable.\"\u003c/p>\n\u003cp>Once the locker is open, Miner plans to buy a quarter of an animal for himself or go in on half an animal with friends, if they can get a better price that way.\u003c/p>\n\u003cp>But is there enough demand for this kind of shared meat locker outside local food enclaves and college towns like Ithaca? According to LeRoux, that question is what drove him to want to build a second locker in Corning, a smaller town that USDA has identified as a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/13/174112591/how-to-find-a-food-desert-near-you\">food desert\u003c/a>. Like the Ithaca meat locker, this site will also offer individual storage units within a 10 x 14 freezer.\u003c/p>\n\u003cp>LeRoux expects some of the clientele will be foodies and committed locavores. But he's also hoping to attract members of the international community in Ithaca, some of whom are always on the lookout for less-common meats such as goat.\u003c/p>\n\u003cp>And he thinks the freezers will appeal to folks watching their budget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright \u003ca href=\"http://www.npr.org\">2013 NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Massachusetts Revives the Lost Art of Making Sea Salt",
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"content": "\u003cfigure id=\"attachment_67877\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasaltfull.jpg\" alt=\"Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"838\" class=\"size-full wp-image-67877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martha's Vineyard Sea Salt is one of several companies bringing salt-making back to the shores of Massachusetts. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130802_me_21.mp3\"] \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \u003cem> Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Farmers are mining the sea for salt on the same shore where the salt industry boomed 170 years ago. Fans of local food are buying up the favorite condiment collected close to home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Katherine Perry, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/02/206628788/massachusetts-revives-the-lost-art-of-making-sea-salt\">The Salt on NPR Food\u003c/a>\u003c/p>\n\u003cp>\"Look for a house, barn, paddock, barking dogs and screeching peacocks.\"\u003c/p>\n\u003cp>Those were Heidi Feldman's instructions to me to find Down Island Farm in Vineyard Haven on Martha's Vineyard, Mass.\u003c/p>\n\u003cp>She forgot to mention the ram, free roaming chickens and miniature horse. But I managed to find it anyway.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I arrived, Feldman showed me her hoop house, where the island's newest star product is growing. The 14-by-3-foot wooden box is covered by a plastic arch and filled with about 3 inches of seawater, with small, filmy patches spotting the surface. It doesn't look like much, but this vessel holds \u003ca href=\"http://mvseasalt.com/\">Martha's Vineyard Sea Salt\u003c/a>, and those patches are the \u003cem>fleur de sel\u003c/em>, the first, finest bloom of salt.\u003c/p>\n\u003cp>This spring was the salt's debut. Feldman says it was the product of years of brainstorming to find \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">something that everyone needs\u003c/a>, but isn't being made locally.\u003c/p>\n\u003cp>\"One day I was sitting and eating a bag of Cape Cod Sea Salt and Vinegar chips,\" she says. \"And it just dawned on me: No one here was making sea salt. And it just kinda went snap, snap, snap: sea salt! OK, how does somebody make sea salt?\"\u003c/p>\n\u003cfigure id=\"attachment_67875\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/seasalt2.jpg\" alt=\"The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\" width=\"1120\" height=\"630\" class=\"size-full wp-image-67875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Martha's Vineyard beach where Heidi Feldman collects saltwater to make sea salt. Photo: Courtesy of Heidi Feldman\u003c/figcaption>\u003c/figure>\n\u003cp>So she set out to find out by researching on the Internet, talking with other boutique salt-makers and, she says, \"sending spies to other farm markets.\"\u003c/p>\n\u003cp>So far, it has been a success — she's already sold out all her early batches. But Feldman is far from the first person in this area who has looked at the ocean, looked at their salt shaker and had a light bulb go off.\u003c/p>\n\u003cp>\u003ca href=\"http://minerals.usgs.gov/minerals/pubs/commodity/salt/saltmyb01.pdf\">Dennis Kostick\u003c/a>, who was a salt specialist for the U.S. Geological Survey for more than 40 years, says \"there's actually a great \u003ca href=\"http://www.woodsholemuseum.org/spritsail/saltworks.pdf\">history of the salt industry\u003c/a> in New England, and especially Massachusetts.\"\u003c/p>\n\u003cp>He says that the New England salt industry grew strong during Revolutionary times, when there was an embargo on imports, and salt was vital to health and food preservation. It continued to boom up to the Civil War.\u003c/p>\n\u003cp>\"But unfortunately,\" Kostick says, \"through competition, a lot of the small companies were absorbed by the middle-sized companies, and the middle-sized companies absorbed by the giants.\"\u003c/p>\n\u003cp>But now, small salt-makers are popping up again, in the same spots in Massachusetts where the saltworks once loomed large. In addition to Feldman's company, there's the Wellfleet Sea Salt Co. and \u003ca href=\"http://www.capecodsaltworks.com/\">Cape Cod Salt Works\u003c/a> on the Cape.\u003c/p>\n\u003cp>Feldman says that what appeals to people about her salt is that it's a piece of the island. In the future, she's planning to blend the salt with other native flavors, like blueberry and sassafras, for even more locavore allure.\u003c/p>\n\u003cp>She's in the process of building a new evaporation house more than six times the size of the current one to dry more salt with the sun. Once that's going, she hopes to start on the flavored blends. And while she may never reach the bushel volume of the olden days, at least for now, the saltworks are back in business.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Perry is a freelancer in Somerville, Mass.\u003c/em> \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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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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