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"disqusTitle": "Smithfield Says Pork Won't Change, But Some Aren't Buying It",
"title": "Smithfield Says Pork Won't Change, But Some Aren't Buying It",
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"content": "\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130710_atc_18.mp3\"] \u003c/p>\n\u003cp>Post by Marilyn Geewax, \u003ca href=\"http://www.npr.org/2013/07/09/200393587/smithfield-says-pork-won-t-change-but-some-aren-t-buying-it\">NPR Food News\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Americans will get the same ham slabs and bacon slices they have enjoyed for generations, even after Smithfield Foods becomes a Chinese subsidiary, Smithfield CEO Larry Pope told Congress on Wednesday.\u003c/p>\n\u003cp>\"It will be the same old Smithfield, only better,\" Pope said in prepared testimony at a \u003ca href=\"http://www.ag.senate.gov/hearings/smithfield-and-beyond_examining-foreign-purchases-of-american-food-companies\">Senate Agriculture Committee hearing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\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": "The Science Of Twinkies: How Do They Last So Long?",
"title": "The Science Of Twinkies: How Do They Last So Long?",
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"content": "\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \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": "When Twinkies hit the stores again on July 15, they're shelf life will be nearly twice as long as it used to be: 45 days. (We were surprised it wasn't longer.) There's a whole lot of food science employed to help the creme-filled cake defy the laws of baked-good longevity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65013\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie2-1024x767.jpg\" alt=\"Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-65013\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Unlike the Dodo that sits next to it on an NPR science desk shelf, this year-and-a-half-old Twinkie is still around — but that doesn't mean you want to eat. Photo: Heather Rousseau /NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/10/200465360/the-science-of-twinkies-how-do-they-last-so-long\">The Salt at NPR Food\u003c/a> (7/10/13)\u003c/p>\n\u003cp>We have to confess: When we heard that Twinkies will have nearly double the shelf life, 45 days, when they return to stores next week, our first reaction was – days? Not years?\u003c/p>\n\u003cp>Urban legend has long deemed Twinkies the cockroaches of the snack food world, a treat that can survive for decades, what humanity would have left to eat come the apocalypse. The true shelf life — which used to be 26 days — seems somewhat less impressive by comparison.\u003c/p>\n\u003cp>While the Twinkie is indeed a highly processed food — its three dozen or so ingredients include polysorbate 60, sodium stearoyl lactylate and others that could only come from a lab — it isn't any more so than thousands of other food products out there.\u003c/p>\n\u003cp>\"It is absolutely typical of all processed foods,\" says Steve Ettlinger, who spent five years tracing the origins of ingredients in many processed foods for his book \u003ca href=\"http://www.twinkiedeconstructed.com/Twinkiewebsite/Welcome.html\">Twinkie, Deconstructed\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Perhaps disappointing to foodies, it's mostly flour and sugar,\" he tells The Salt.\u003c/p>\n\u003cp>So why does the Twinkie persist in the popular imagination as a paragon of delicious, unnatural food creations? Perhaps it is the way the snacks seem to override our senses. Unwrapped from their plastic packaging, these sponge cakes appear impossibly soft, their filling so creamy — not rancid, as logic tells us that any milk product left out for days must surely be.\u003c/p>\n\u003cp>Indeed, most of the items on Twinkies' long list of ingredients go into pulling off that hat trick. Normally, you need butter, milk and eggs to give cakes their moisture and tenderness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/twinkie-deconstructed.jpg\" alt=\" My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into Twinkie, Deconstructed. What into What America Eats\" width=\"300\" height=\"458\" class=\"alignleft size-full wp-image-65012\">\u003c/a>But butter, milk and eggs spoil, so Twinkies needed a way to defy the laws of baked-good longevity. That job is filled by ingredients like monoglycerides and diglycerides, emulsifiers, also found in real milk, that love to bind with oil, and sodium stearoyl lactylate, which likes to bind with water, Ettinger says.\u003c/p>\n\u003cp>The butter flavor comes from diacetyl, the same compound food scientists use in microwave popcorn and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/26/194212435/fruity-with-a-hint-of-bologna-a-slacker-s-guide-to-wine-tasting\">\"buttery\" Chardonnays\u003c/a>.\u003c/p>\n\u003cp>Eggs get a culinary understudy: Polysorbate 60, an emulsifier derived from oil palm trees, corn syrup and ethylene oxide (which, Ettlinger says, is \"derived from an oil well\"). With polysorbate 60, he says, \"you can get this wonderful goo that resembles egg yolk, only more powerful.\" There is the teensiest big of real egg in Twinkies – about 1/500th of an egg in each cake, by Ettlinger's calculations. \"I could never fathom why,\" he says.\u003c/p>\n\u003cp>Interestingly, though all these ingredients help extend the Twinkies' shelf life, the only proper \"preservative\" used is sorbic acid, he says.\u003c/p>\n\u003cp>So yes, there's a lot of food science packed into the yellow baked snack, though the exact proportions of the recipe remain top secret. (Ettlinger says he was once jokingly told by a Twinkie bakery in Maine that \"if I knew the actual recipe for the crème, they would have to kill me.\")\u003c/p>\n\u003cp>And though we're dying to know just what changes Hostess Brands LLC has made to keep Twinkies \"fresh\" nearly twice as long — from 26 days to 45 days — when they return to shelves on July 15, that, too, is likely to remain a mystery. (A spokesperson for Hostess, which is under \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/06/24/195232446/twinkies-ho-hos-other-hostess-cakes-to-return-on-july-15\">new ownership\u003c/a>, told the Associated Press that the longer-lasting Twinkies were actually introduced by the old company shortly before it was liquidated.)\u003c/p>\n\u003cp>Of course, we've all heard of people who've kept their Twinkies around for much longer – including a Maine school that's held on to one snack cake for \u003ca href=\"http://bangordailynews.com/2012/11/21/news/hancock/38-year-old-twinkie-worlds-oldest-still-a-sweet-treat-at-blue-hill-school/\">nearly 40 years\u003c/a>, part of a very long-running science experiment. (That Twinkie hasn't crumbled yet, but in photos, it appears a ghastly ash gray.)\u003c/p>\n\u003cp>Heck, at NPR's Science Desk, we even started our own experiment a year-and-a-half ago, after \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/11/145068773/10-things-to-do-with-a-twinkie\">hearing of Hostess' financial woes\u003c/a>. Our findings? So far, the subject shows no signs of disintegrating — or of still being edible: It's now hard as a rock. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why There Are Too Few Cooks For New York City's Elite Kitchens ",
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"content": "\u003cfigure id=\"attachment_64912\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/backfortywest-nyc-1024x763.jpg\" alt=\"A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\" width=\"1024\" height=\"763\" class=\"size-large wp-image-64912\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view inside the kitchen at chef Peter Hoffman's farm-to-table restaurant, Back Forty West, in New York's Soho neighborhood. Photo: Simon Doggett/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_10.mp3\"] \u003c/p>\n\u003cp>Post by Jane Black, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/199102553/Too-Few-Cooks-For-New-York-Citys-Elite-Kitchens\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.\u003c/p>\n\u003cp>But lately, some cooks have begun to go elsewhere to make names for themselves.\u003c/p>\n\u003cp>Among the reasons for the culinary exodus: Chefs' obsession with local ingredients is making smaller communities a lot more appealing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \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>In the good old days, which weren't actually all that long ago, it was easy for people like chef Peter Hoffman to hire experienced cooks. Lately, though, the chef shortage has turned his recruiting process into something of an extreme sport.\u003c/p>\n\u003cp>\"I began to ask myself the questions: 'What is going on?' \" Hoffman says. \"'Where has everybody gone?' \"\u003c/p>\n\u003cp>Hoffman used to post an ad on Craig's List for his farm-to-table restaurant, \u003ca href=\"http://backfortynyc.com/locations/back-forty-west-soho/\">Back Forty West\u003c/a>, in New York's Soho neighborhood, and then watch the resumes roll in.\u003c/p>\n\u003cp>These days? It's either bupkis or a slew of applicants with just a few months of experience — at restaurants like McDonald's.\u003c/p>\n\u003cp>\"I sat down in certain desperate moments and sent an email to every single cook that I knew,\" he says, \"and said, 'We're looking, we need people.' And what I got back for the most part were, 'Sorry, dude, wish I could help you, I'm in the same boat.' \"\u003c/p>\n\u003cp>No cooks in Manhattan? Careers in food have never been more fashionable. It feels like you can't turn on the TV without seeing a pack of \"cheftestants\" battling for a chance at stardom.\u003c/p>\n\u003cp>But for those who don't make it, New York is no picnic. The going rate for cooks in Manhattan is $10 an hour — $12 if you are lucky. And the commute to a place you can actually afford to live on that kind of money can be long.\u003c/p>\n\u003cp>Shanna Pacifico, the head chef at Back Forty West, has lived in the city for 14 years. Over that time, she has shared apartments in cheaper neighborhoods. Now, she finally has her own one-bedroom — though she's about to be kicked out and is struggling to find a studio for less than $1,700 a month.\u003c/p>\n\u003cp>Pacifico still thinks it's worth it to be in New York. But she does dream of greener pastures — \"a new York City with cheaper rent and an easier lifestyle,\" Pacifico says.\u003c/p>\n\u003cp>In other words, Utopia.\u003c/p>\n\u003cp>But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world.\u003c/p>\n\u003cp>As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: \"I used to say, 'If it grows in Manhattan, scrape it off. Alright?' \"\u003c/p>\n\u003cp>David Levi is a native New Yorker who cooked most recently at a restaurant called \u003ca href=\"http://www.perrystrestaurant.com/\">Perry Street\u003c/a> in Manhattan's West Village. He has now moved to Portland, Maine, where later this year, he plans to open his own restaurant. His new eatery will forgo kitchen staples such as lemon and even sugar, offering exclusively local foods. To build it will cost him, he says, just one-tenth of what it would in Manhattan.\u003c/p>\n\u003cp>\"Because rent is just so much lower, it just gives you a lot more freedom to not drive yourself completely crazy and take a few more risks,\" Levi says.\u003c/p>\n\u003cp>Still, chefs like Levi will miss New York — a little. It's why he says he's keeping his New York-cell phone number: \"It's the only part of New York that's affordable.\" \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": "As Biotech Seed Falters, Insecticide Use Surges In Corn Belt",
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"content": "\u003cfigure id=\"attachment_64880\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm-1024x682.jpg\" alt=\"Crop consultant Dan Steiner inspects a field of corn near Norfolk, Neb. Photo: Dan Charles/NPR\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crop consultant Dan Steiner inspects a field of corn near Norfolk, Neb. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130709_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>Across the Midwestern corn belt, a familiar battle has resumed, hidden in the soil. On one side are tiny, white larvae of the corn rootworm. On the other side are farmers and the insect-killing arsenal of modern agriculture.\u003c/p>\n\u003cp>We've reported on earlier phases of this battle: The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">discovery\u003c/a> of rootworms resistant to one type of genetically engineered corn, and an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/08/148227668/insect-experts-issue-urgent-warning-on-using-biotech-seeds\">appeal\u003c/a> from scientists for the government to limit the use of this new corn to preserve the effectiveness of its protection against rootworm.\u003c/p>\n\u003cp>It appears that farmers have gotten part of the message: Biotechnology alone will not solve their rootworm problems. But instead of shifting away from those corn hybrids, or from corn altogether, many are doubling down on insect-fighting technology, deploying more chemical pesticides than before. Companies like \u003ca href=\"http://www.syngenta-us.com/news_releases/news.aspx?id=172608\">Syngenta\u003c/a> or \u003ca href=\"http://www.amvac-chemical.com/Portals/0/2012AVAnReport.online.2.pdf\">AMVAC Chemical\u003c/a> that sell soil insecticides for use in corn fields are reporting huge increases in sales: 50 or even 100 percent over the past two years.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a return to the old days, before biotech seeds came along, when farmers relied heavily on pesticides. For Dan Steiner, an independent crop consultant in northeastern Nebraska, it brings back bad memories. \"We used to get sick [from the chemicals],\" he says. \"Because we'd always dig [in the soil] to see how the corn's coming along. We didn't wear the gloves and everything, and we'd kind of puke in the middle of the day. Well, I think we were low-dosing poison on ourselves!\"\u003c/p>\n\u003cp>For a while, biotechnology came to his rescue. Biotech companies such as Monsanto spent many millions of dollars creating and inserting genes that would make corn plants poisonous to the corn rootworm but harmless to other creatures.\u003c/p>\n\u003cp>The first corn hybrids containing such a gene went on sale in 2003. They were hugely popular, especially in places like northeastern Nebraska, where the rootworm has been a major problem. Sales of soil insecticides fell. \"Ever since then, I'm like, hey, we feel good every spring!\" says Steiner.\u003c/p>\n\u003cp>But all along, scientists wondered how long the good times would last. Some argued that these genes — a gift of nature — were being misused. (For a longer explanation, read my \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">post\u003c/a> from two years ago.)\u003c/p>\n\u003cp>Those inserted genes, derived from genes in a strain of the bacterial \u003cem>Bacillus thuringiensis\u003c/em>, worked well for a while. In fact, the Bt genes remain a rock-solid defense against one pest, the European corn borer.\u003c/p>\n\u003cp>In parts of Illinois, Iowa, Minnesota and Nebraska, though, farmers are running into increasing problems with corn rootworms.\u003c/p>\n\u003cp>\"You never really know for sure, until that big rain event with the strong wind, and then the next morning the phone starts ringing [and people ask]: 'What's going on out there?' \" says Steiner.\u003c/p>\n\u003cp>Entire hillsides of corn, with no support from their eaten-away roots, may be blown flat.\u003c/p>\n\u003cp>Monsanto has \u003ca href=\"http://www.monsanto.com/products/Pages/cornrootworm-FAQs.aspx\">downplayed\u003c/a> such reports, blaming extraordinary circumstances. But in a half-dozen universities around the Midwest, scientists are now trying to figure out whether, in fact, the Bt genes have lost their power.\u003c/p>\n\u003cfigure id=\"attachment_64881\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2-290x217.jpg\" alt=\"David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64881\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At the University of Nebraska, entomologist \u003ca href=\"http://entomology.unl.edu/faculty/meinke.shtml\">Lance Meinke\u003c/a> is turning colonies of rootworms loose on potted corn plants that contain different versions of the anti-rootworm gene, to see how well they survive.\u003c/p>\n\u003cp>The larvae get to feed on the corn roots for about two weeks. The soil from each pot then is dumped into a kind of steel container. If the larvae are still alive, a bright light will drive them into little glass jars filled with alcohol. \"They try to escape from the heat,\" says David Wangila, a graduate student who is managing this experiment.\u003c/p>\n\u003cp>If the rootworm-fighting genes in the corn are working well, no larvae should emerge.\u003c/p>\n\u003cp>But some have. Wangila points to one of the little glass jars. Inside, there are three nice plump corn rootworm larvae.\u003c/p>\n\u003cp>This is not good. Those insects, originally collected from a cornfield in Nebraska, were feeding on corn that contained the first rootworm-fighting gene that Monsanto introduced ten years ago. Technically, it's known as the Cry 3Bb gene.\u003c/p>\n\u003cp>Meinke and Wangila will compare the survival rate of these rootworms with others that have never been exposed to Bt. They're looking for signs that rootworms in the corn fields of Nebraska have evolved resistance to genetically engineered crops.\u003c/p>\n\u003cfigure id=\"attachment_64882\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3-290x217.jpg\" alt=\"The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>An identical experiment in Iowa, carried out more than a year ago, found corn rootworms resistant to the Cry 3Bb gene.\u003c/p>\n\u003cp>Nobody knows how widely those insects have spread, but farmers aren't waiting to find out. Some are switching to other versions of biotech corn, containing anti-rootworm genes that do still work. Others are going back to pesticides.\u003c/p>\n\u003cp>Steiner, the Nebraska crop consultant, usually argues for another strategy: Starve the rootworms, he tells his clients. Just switch that field to another crop. \"One rotation can do a lot of good,\" he says. \"Go to beans, wheat, oats. It's the No. 1 right thing to do.\"\u003c/p>\n\u003cp>Insect experts say it's also likely to work better in the long run.\u003c/p>\n\u003cp>Meinke, who's been studying the corn rootworm for decades, tells farmers that if they plant just corn, year after year, rootworms are likely to overwhelm any weapon someday.\u003c/p>\n\u003cp>The problem, Meinke says, is that farmers are thinking about the money they can make today. \"I think economics are driving everything,\" he says. \"Corn prices have been so high the last three years, everybody is trying to protect every kernel. People are just really going for it right now, to be as profitable as they can.\"\u003c/p>\n\u003cp>As a result, they may just keep growing corn, fighting rootworms with insecticides — and there's a possibility that those chemicals will eventually stop working, too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64880\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm-1024x682.jpg\" alt=\"Crop consultant Dan Steiner inspects a field of corn near Norfolk, Neb. Photo: Dan Charles/NPR\" width=\"1024\" height=\"682\" class=\"size-large wp-image-64880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crop consultant Dan Steiner inspects a field of corn near Norfolk, Neb. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198051447/as-biotech-seed-falters-insecticide-use-surges-in-corn-belt\">The Salt at NPR Food\u003c/a> (7/9/13)\u003c/p>\n\u003cp>Across the Midwestern corn belt, a familiar battle has resumed, hidden in the soil. On one side are tiny, white larvae of the corn rootworm. On the other side are farmers and the insect-killing arsenal of modern agriculture.\u003c/p>\n\u003cp>We've reported on earlier phases of this battle: The \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">discovery\u003c/a> of rootworms resistant to one type of genetically engineered corn, and an \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/08/148227668/insect-experts-issue-urgent-warning-on-using-biotech-seeds\">appeal\u003c/a> from scientists for the government to limit the use of this new corn to preserve the effectiveness of its protection against rootworm.\u003c/p>\n\u003cp>It appears that farmers have gotten part of the message: Biotechnology alone will not solve their rootworm problems. But instead of shifting away from those corn hybrids, or from corn altogether, many are doubling down on insect-fighting technology, deploying more chemical pesticides than before. Companies like \u003ca href=\"http://www.syngenta-us.com/news_releases/news.aspx?id=172608\">Syngenta\u003c/a> or \u003ca href=\"http://www.amvac-chemical.com/Portals/0/2012AVAnReport.online.2.pdf\">AMVAC Chemical\u003c/a> that sell soil insecticides for use in corn fields are reporting huge increases in sales: 50 or even 100 percent over the past two years.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a return to the old days, before biotech seeds came along, when farmers relied heavily on pesticides. For Dan Steiner, an independent crop consultant in northeastern Nebraska, it brings back bad memories. \"We used to get sick [from the chemicals],\" he says. \"Because we'd always dig [in the soil] to see how the corn's coming along. We didn't wear the gloves and everything, and we'd kind of puke in the middle of the day. Well, I think we were low-dosing poison on ourselves!\"\u003c/p>\n\u003cp>For a while, biotechnology came to his rescue. Biotech companies such as Monsanto spent many millions of dollars creating and inserting genes that would make corn plants poisonous to the corn rootworm but harmless to other creatures.\u003c/p>\n\u003cp>The first corn hybrids containing such a gene went on sale in 2003. They were hugely popular, especially in places like northeastern Nebraska, where the rootworm has been a major problem. Sales of soil insecticides fell. \"Ever since then, I'm like, hey, we feel good every spring!\" says Steiner.\u003c/p>\n\u003cp>But all along, scientists wondered how long the good times would last. Some argued that these genes — a gift of nature — were being misused. (For a longer explanation, read my \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/05/143141300/insects-find-crack-in-biotech-corns-armor\">post\u003c/a> from two years ago.)\u003c/p>\n\u003cp>Those inserted genes, derived from genes in a strain of the bacterial \u003cem>Bacillus thuringiensis\u003c/em>, worked well for a while. In fact, the Bt genes remain a rock-solid defense against one pest, the European corn borer.\u003c/p>\n\u003cp>In parts of Illinois, Iowa, Minnesota and Nebraska, though, farmers are running into increasing problems with corn rootworms.\u003c/p>\n\u003cp>\"You never really know for sure, until that big rain event with the strong wind, and then the next morning the phone starts ringing [and people ask]: 'What's going on out there?' \" says Steiner.\u003c/p>\n\u003cp>Entire hillsides of corn, with no support from their eaten-away roots, may be blown flat.\u003c/p>\n\u003cp>Monsanto has \u003ca href=\"http://www.monsanto.com/products/Pages/cornrootworm-FAQs.aspx\">downplayed\u003c/a> such reports, blaming extraordinary circumstances. But in a half-dozen universities around the Midwest, scientists are now trying to figure out whether, in fact, the Bt genes have lost their power.\u003c/p>\n\u003cfigure id=\"attachment_64881\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm2-290x217.jpg\" alt=\"David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64881\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Wangila points to a tiny rootworm larva in the soil surrounding the roots of a corn plant in his laboratory. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At the University of Nebraska, entomologist \u003ca href=\"http://entomology.unl.edu/faculty/meinke.shtml\">Lance Meinke\u003c/a> is turning colonies of rootworms loose on potted corn plants that contain different versions of the anti-rootworm gene, to see how well they survive.\u003c/p>\n\u003cp>The larvae get to feed on the corn roots for about two weeks. The soil from each pot then is dumped into a kind of steel container. If the larvae are still alive, a bright light will drive them into little glass jars filled with alcohol. \"They try to escape from the heat,\" says David Wangila, a graduate student who is managing this experiment.\u003c/p>\n\u003cp>If the rootworm-fighting genes in the corn are working well, no larvae should emerge.\u003c/p>\n\u003cp>But some have. Wangila points to one of the little glass jars. Inside, there are three nice plump corn rootworm larvae.\u003c/p>\n\u003cp>This is not good. Those insects, originally collected from a cornfield in Nebraska, were feeding on corn that contained the first rootworm-fighting gene that Monsanto introduced ten years ago. Technically, it's known as the Cry 3Bb gene.\u003c/p>\n\u003cp>Meinke and Wangila will compare the survival rate of these rootworms with others that have never been exposed to Bt. They're looking for signs that rootworms in the corn fields of Nebraska have evolved resistance to genetically engineered crops.\u003c/p>\n\u003cfigure id=\"attachment_64882\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/corn-rootworm3-290x217.jpg\" alt=\"The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-64882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The corn rootworm larvae in this glass jar survived on the roots of genetically engineered corn plants that were supposed to kill these insects. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>An identical experiment in Iowa, carried out more than a year ago, found corn rootworms resistant to the Cry 3Bb gene.\u003c/p>\n\u003cp>Nobody knows how widely those insects have spread, but farmers aren't waiting to find out. Some are switching to other versions of biotech corn, containing anti-rootworm genes that do still work. Others are going back to pesticides.\u003c/p>\n\u003cp>Steiner, the Nebraska crop consultant, usually argues for another strategy: Starve the rootworms, he tells his clients. Just switch that field to another crop. \"One rotation can do a lot of good,\" he says. \"Go to beans, wheat, oats. It's the No. 1 right thing to do.\"\u003c/p>\n\u003cp>Insect experts say it's also likely to work better in the long run.\u003c/p>\n\u003cp>Meinke, who's been studying the corn rootworm for decades, tells farmers that if they plant just corn, year after year, rootworms are likely to overwhelm any weapon someday.\u003c/p>\n\u003cp>The problem, Meinke says, is that farmers are thinking about the money they can make today. \"I think economics are driving everything,\" he says. \"Corn prices have been so high the last three years, everybody is trying to protect every kernel. People are just really going for it right now, to be as profitable as they can.\"\u003c/p>\n\u003cp>As a result, they may just keep growing corn, fighting rootworms with insecticides — and there's a possibility that those chemicals will eventually stop working, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
"title": "France Battles Scourge Of Ready-To-Eat Meals In Restaurants",
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"content": "\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n",
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"excerpt": "French dining is world famous, but it has a dirty little secret: Many restaurants rely on microwavable, premade meals. A bill that's already cleared one big hurdle in the French National Assembly would force restaurants to label when their food is made in-house from scratch – and penalize those who lie about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64845\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/french-restaurants-1024x684.jpg\" alt=\"We're guessing microwavable, premade meals are <em>not</em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\" width=\"1024\" height=\"684\" class=\"size-large wp-image-64845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We're guessing microwavable, premade meals are \u003cem>not\u003c/em> an issue in this kitchen, at the three-Michelin-star restaurant L'Auberge du Pont de Collonges near Lyon, France. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200106073/france-battles-scourge-of-ready-to-eat-meals-in-restaurants\">The Salt at NPR Food\u003c/a> (7/8/13)\u003c/p>\n\u003cp>France's vaunted culinary culture has been taking it on the chin lately.\u003c/p>\n\u003cp>First came the news, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/30/mon-dieu-fast-food-now-rules-in-france/\">we told you about\u003c/a> in April, that the majority of France's restaurants are now fast-food joints.\u003c/p>\n\u003cp>And now, another blow. In a \u003ca href=\"http://www.synhorcat.com/syn_page.php?rb=com-promo&srub=&id_article=6114\" target=\"_blank\">recent survey\u003c/a> of French restaurants, more than a third fessed up that they serve industrially prepared, and often frozen, food. Fast-food outlets, mind you, weren't even included in that poll, which was conducted by Synhorcat, a French restaurant trade group.\u003c/p>\n\u003cp>But fear not, foodies: The French National Assembly is taking action. After all, gastronomy is a cornerstone of French culture, and its restaurants are a prime tourist attraction. So France's lower Assembly has \u003ca href=\"http://www.france24.com/en/20130628-france-battles-microwave-food-restaurants-gastronomy-pre-prepared\" target=\"_blank\">approved a bill\u003c/a> that would force restaurants that make their food on site to use the label \"fait-maison\" – or homemade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bill still needs to pass the Upper Senate to become law. But if it goes through, any restaurant that boasts that \"homemade\" label but uses shortcuts — like buying pre-chopped onions — will be fined.\u003c/p>\n\u003cp>\"Seventy percent of French restaurants rely on companies to deliver ready-made meals that only require the ding of a microwave,\" says Xavier Denamur, who \u003ca href=\"http://www.restoaparis.com/restaurant-paris-par-theme/Xavier-Denamur\" target=\"_blank\">owns five restaurants\u003c/a> in Paris' Le Marais neighborhood.\u003c/p>\n\u003cp>Denamur tells The Salt that French restaurants have long had a dirty little secret: Many of them — from fast-food places to brasseries to high-end restaurants — use \"ready-to-serve\" meals made by industrial food manufacturers. (The website of one such company, Brake France, promotes several of these meals as \"grandmother-style\" recipes.) Often, Denamur and others contend, eateries will mix these premade meals with freshly prepared dishes.\u003c/p>\n\u003cp>Some of France's leading chefs — like \u003ca href=\"http://www.alain-ducasse.com/en\">Alain Ducasse\u003c/a>, Joel Robuchon and others — are calling for the new labeling efforts to go further: They want to limit the use of the term \"restaurant\" to only those eating establishments that make their food in-house from scratch. Under that scenario, \"restaurant\" would become an \"appellation\" — a label that serves as a symbol of quality, similar to those given to particular wines and cheeses.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.umih.fr/fr/Salle-de-presse/press-review/Une-reconnaissance-insuffisante-de-lartisan-restaurateur\" target=\"_blank\">UMIH\u003c/a>, France's main association of restaurant owners, opposes this new \"restaurant\" label, arguing it will create confusion among the public and have \"drastic consequences\" for the industry. Instead, UMIH suggests a new category of \"artisanal\" restaurants for those making everything from scratch.\u003c/p>\n\u003cp>UMIH claims that it's virtually impossible for small-restaurant owners who do make everything by hand to compete economically with those who don't. Denamur counters that the new labels will level the playing field, so that only the best survive. Other restaurateurs maintain they've had to resort to labor-saving techniques to turn a profit on tight margins.\u003c/p>\n\u003cp>If the new \"homemade\" label rules do become law, interpreting them could be a minefield, says London-based catering and restaurant consultant \u003ca href=\"http://www.prestige-purchasing.eu/about-us/\" target=\"_blank\">David Read\u003c/a>. For instance, does \"homemade\" allow restaurants to use deboned fish or premade butter? What about frozen vegetables?\u003c/p>\n\u003cp>\"Sometimes fresh vegetables don't taste as good as vegetables that have been picked exactly when ripe and frozen properly,\" he notes. \"I love fresh vegetables, but you can't run a chain of restaurants like that.\"\u003c/p>\n\u003cp>Restaurants, he notes, will sometimes outsource the \"extras\" they lack the resources or expertise to make. \"Often, a bakery can provide much better bread and pastries than a restaurant can make themselves,\" he says. \"It doesn't make it a bad restaurant.\"\u003c/p>\n\u003cp>Label-proponent Denamur agrees it's important to draw the line.\u003c/p>\n\u003cp>\"Anything that has not been altered by industrial means is acceptable,\" he says. \"A fish freshly filleted has not suffered alteration apart from being cut. Equally, a restaurateur cannot be expected to buy a whole beef to serve a steak.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For Denamur, the main issue is transparency for the consumer, ensuring diners know what they're getting. The country's gastronomic reputation, he says, \"enables unscrupulous restaurateurs to sell whatever they want. Tourists are probably the first victims.\"\u003cbr>\n\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": "What Is Farm Runoff Doing To The Water? Scientists Wade In",
"title": "What Is Farm Runoff Doing To The Water? Scientists Wade In",
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"content": "\u003cfigure id=\"attachment_64763\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1-1024x574.jpg\" alt=\"Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130705_atc_14.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>America's hugely productive food system is one of its success stories. The nation will export a projected $139.5 billion in agricultural products this fiscal year alone. It's an industry that supports \"more than 1 million jobs,\" according to Agriculture Secretary Tom Vilsack.\u003c/p>\n\u003cp>But all that productivity has taken a toll on the environment, especially rivers and lakes: Agriculture is the nation's leading cause of impaired water quality, according to the \u003ca href=\"http://water.epa.gov/polwaste/nps/outreach/point1.cfm\">U.S. Environmental Protection Agency\u003c/a>.\u003c/p>\n\u003cp>Scientists want to get a better sense of how all that agricultural runoff is affecting water quality. So this summer, three dozen scientists from the EPA and U.S. Geological Survey are wading into some 100 streams, from Ohio to Nebraska. Their mission: Test for hundreds of pesticides and nutrients used in farming, and check for possible effects on what's living in the streams.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the first time scientists have tested for so many chemicals in a whole region's waters or considered the impact of agricultural runoff on fish, frogs, bugs and algae at this scale. The study is costing the USGS $6 million and the EPA $570,000.\u003c/p>\n\u003cp>\"These aren't the kinds of studies that are done routinely, because they are pretty difficult to do,\" says USGS biologist \u003ca href=\"http://www.cerc.usgs.gov/StaffMembers.aspx?StaffMemberId=327\">Diana Papoulias\u003c/a>. \"But we know that some of these chemicals that we're finding in the runoff from the ag fields can affect [aquatic] reproduction and egg production. Whether they are at the concentrations that can do that or not — we don't know yet.\"\u003c/p>\n\u003cp>Some tests being conducted can measure even the tiniest amounts of mercury, livestock hormones and pesticides, including the weed killer glyphosate — better known by its trade name, Roundup.\u003c/p>\n\u003cp>Farm runoff has become an even more pressing concern this year because of the Midwest's extremely wet spring. In between the frequent storms, farmers had only brief stretches of weather dry enough to apply pesticides and fertilizers.\u003c/p>\n\u003cp>\"Whether we want to blame it on climate change or just variability in the weather conditions, anytime you have these heavier rainfalls during the spring, after a drier period when you could have got something put in the field, you're going to see, in most cases, a large amount of runoff,\" says \u003ca href=\"http://fsb.missouri.edu/extension/faculty/broz-r.php\">Bob Broz\u003c/a>, a water quality specialist with the University of Missouri Extension.\u003c/p>\n\u003cp>\"It's been happening for years,\" he says. \"The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss.\"\u003c/p>\n\u003cp>Nutrients like nitrogen and phosphorus are essential for growing crops, but they can also trigger algal growth in rivers, lakes and bays.\u003c/p>\n\u003cp>Because last year's drought prevented some parched fields from absorbing fertilizers, an extra load of nutrients is flowing into Midwest waterways and will end up in the Gulf of Mexico. Once there, the chemicals can threaten aquatic life, says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3318\">Bob Lerch\u003c/a>, a USDA soil scientist.\u003c/p>\n\u003cp>\"There's the direct impact on the aquatic ecosystem,\" Lerch says. \"And then there's the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water].\"\u003c/p>\n\u003cp>Agricultural runoff flows into the lakes and rivers that hundreds of towns draw their water from. For example, herbicide runoff from a farm in Centralia, Mo., might end up in Goodwater Creek, which empties into the Salt River, which then flows into Mark Twain Lake. That lake provides drinking water for 70,000 residents. Water treatment plants spend millions on chemicals to clean up that surface water.\u003c/p>\n\u003cfigure id=\"attachment_64764\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2-1024x472.jpg\" alt=\"Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"472\" class=\"size-large wp-image-64764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>In northeast Missouri, for example, the Clarence Cannon Wholesale Water Commission treats 1.5 billion gallons of water each year. On a walk through the plant, Mark McNally, the commission's general manager, points out a massive, 900-pound bag of powdered activated carbon being funneled into untreated water.\u003c/p>\n\u003cp>The powder is used to remove atrazine, a herbicide widely applied to cornfields in the spring. The chemical alone costs roughly $130,000 a year, McNally says. The plant passes that bill on to customers.\u003c/p>\n\u003cp>\"Aunt Agnes, you know, on Third Street, has to pay more for her water because we have to recoup our money,\" McNally says. \"I mean, we're not in the business to make money. But we can't go broke.\"\u003c/p>\n\u003cp>In Iowa's Raccoon and Des Moines rivers, record-high levels of nitrate runoff this year are making it extremely difficult to meet the demand for clean drinking water. The general manager of Des Moines Water Works, Bill Stowe, fears long-term effects.\u003c/p>\n\u003cp>\"Our concern, obviously, is that once you shake customers' faith in the safety of tap water, you turn them to other sources like bottled water, which is ... certainly a competitor,\" Stowe says. \"It changes our business model and puts us at risk in the long term as a viable utility.\"\u003c/p>\n\u003cp>Scientists say they'll have results from their Midwest stream study after the fieldwork is completed in August. Over the next several years, the U.S. Geological Survey plans to replicate the study in other regions.\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> 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.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Across the Midwest this summer, scientists are wading into 100 streams to collect water samples and check cages for fish eggs. It's part of a large study to understand how pesticides and agricultural chemicals from farms are affecting the nation's streams.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64763\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farm-runoff1-1024x574.jpg\" alt=\"Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"574\" class=\"size-large wp-image-64763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scientists with the U.S. Geological Survey sample water in Goodwater Creek, Mo., for pesticides and other chemicals that may have run off from the surrounding land. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/05/199095108/Whats-In-The-Water-Searching-Midwest-Streams-For-Crop-Runoff\">The Salt at NPR Food\u003c/a> (7/5/13)\u003c/p>\n\u003cp>America's hugely productive food system is one of its success stories. The nation will export a projected $139.5 billion in agricultural products this fiscal year alone. It's an industry that supports \"more than 1 million jobs,\" according to Agriculture Secretary Tom Vilsack.\u003c/p>\n\u003cp>But all that productivity has taken a toll on the environment, especially rivers and lakes: Agriculture is the nation's leading cause of impaired water quality, according to the \u003ca href=\"http://water.epa.gov/polwaste/nps/outreach/point1.cfm\">U.S. Environmental Protection Agency\u003c/a>.\u003c/p>\n\u003cp>Scientists want to get a better sense of how all that agricultural runoff is affecting water quality. So this summer, three dozen scientists from the EPA and U.S. Geological Survey are wading into some 100 streams, from Ohio to Nebraska. Their mission: Test for hundreds of pesticides and nutrients used in farming, and check for possible effects on what's living in the streams.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the first time scientists have tested for so many chemicals in a whole region's waters or considered the impact of agricultural runoff on fish, frogs, bugs and algae at this scale. The study is costing the USGS $6 million and the EPA $570,000.\u003c/p>\n\u003cp>\"These aren't the kinds of studies that are done routinely, because they are pretty difficult to do,\" says USGS biologist \u003ca href=\"http://www.cerc.usgs.gov/StaffMembers.aspx?StaffMemberId=327\">Diana Papoulias\u003c/a>. \"But we know that some of these chemicals that we're finding in the runoff from the ag fields can affect [aquatic] reproduction and egg production. Whether they are at the concentrations that can do that or not — we don't know yet.\"\u003c/p>\n\u003cp>Some tests being conducted can measure even the tiniest amounts of mercury, livestock hormones and pesticides, including the weed killer glyphosate — better known by its trade name, Roundup.\u003c/p>\n\u003cp>Farm runoff has become an even more pressing concern this year because of the Midwest's extremely wet spring. In between the frequent storms, farmers had only brief stretches of weather dry enough to apply pesticides and fertilizers.\u003c/p>\n\u003cp>\"Whether we want to blame it on climate change or just variability in the weather conditions, anytime you have these heavier rainfalls during the spring, after a drier period when you could have got something put in the field, you're going to see, in most cases, a large amount of runoff,\" says \u003ca href=\"http://fsb.missouri.edu/extension/faculty/broz-r.php\">Bob Broz\u003c/a>, a water quality specialist with the University of Missouri Extension.\u003c/p>\n\u003cp>\"It's been happening for years,\" he says. \"The problem is now we seem to be seeing more of these more intense rainfalls. And that, in turn, creates a huge amount of nutrient loss.\"\u003c/p>\n\u003cp>Nutrients like nitrogen and phosphorus are essential for growing crops, but they can also trigger algal growth in rivers, lakes and bays.\u003c/p>\n\u003cp>Because last year's drought prevented some parched fields from absorbing fertilizers, an extra load of nutrients is flowing into Midwest waterways and will end up in the Gulf of Mexico. Once there, the chemicals can threaten aquatic life, says \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3318\">Bob Lerch\u003c/a>, a USDA soil scientist.\u003c/p>\n\u003cp>\"There's the direct impact on the aquatic ecosystem,\" Lerch says. \"And then there's the downstream impacts on say, drinking water, or a reservoir, or a recreational [body of water].\"\u003c/p>\n\u003cp>Agricultural runoff flows into the lakes and rivers that hundreds of towns draw their water from. For example, herbicide runoff from a farm in Centralia, Mo., might end up in Goodwater Creek, which empties into the Salt River, which then flows into Mark Twain Lake. That lake provides drinking water for 70,000 residents. Water treatment plants spend millions on chemicals to clean up that surface water.\u003c/p>\n\u003cfigure id=\"attachment_64764\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/farmrunoff2-1024x472.jpg\" alt=\"Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\" width=\"1024\" height=\"472\" class=\"size-large wp-image-64764\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Research teams are monitoring 100 streams in the Midwest this summer. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>In northeast Missouri, for example, the Clarence Cannon Wholesale Water Commission treats 1.5 billion gallons of water each year. On a walk through the plant, Mark McNally, the commission's general manager, points out a massive, 900-pound bag of powdered activated carbon being funneled into untreated water.\u003c/p>\n\u003cp>The powder is used to remove atrazine, a herbicide widely applied to cornfields in the spring. The chemical alone costs roughly $130,000 a year, McNally says. The plant passes that bill on to customers.\u003c/p>\n\u003cp>\"Aunt Agnes, you know, on Third Street, has to pay more for her water because we have to recoup our money,\" McNally says. \"I mean, we're not in the business to make money. But we can't go broke.\"\u003c/p>\n\u003cp>In Iowa's Raccoon and Des Moines rivers, record-high levels of nitrate runoff this year are making it extremely difficult to meet the demand for clean drinking water. The general manager of Des Moines Water Works, Bill Stowe, fears long-term effects.\u003c/p>\n\u003cp>\"Our concern, obviously, is that once you shake customers' faith in the safety of tap water, you turn them to other sources like bottled water, which is ... certainly a competitor,\" Stowe says. \"It changes our business model and puts us at risk in the long term as a viable utility.\"\u003c/p>\n\u003cp>Scientists say they'll have results from their Midwest stream study after the fieldwork is completed in August. Over the next several years, the U.S. Geological Survey plans to replicate the study in other regions.\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson is a reporter for\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> 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.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Mocktails: Soda Machines Beg For Experimentation",
"title": "Craft Mocktails: Soda Machines Beg For Experimentation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_64634\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-64634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rina Rapuano, \u003ca href=\"http://www.npr.org/2013/07/03/197744381/kick-the-can-soda-machines-beg-for-experimentation\">Kitchen Window at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#italian\">Vanilla And Earl Grey Italian Cream Soda\u003c/a>, \u003ca href=\"#blackberry\">Blackberry Shrub\u003c/a>, \u003ca href=\"#corn\">Corn And Lime Soda\u003c/a> and \u003ca href=\"#orange\">Orange-Honey Ginger Ale\u003c/a>.\u003c/p>\n\u003cp>Last year, my husband picked up a nasty little habit — a drinking problem, if you will. Yes, he became addicted to sparkling water. All of a sudden, he was adding mineral water to my weekly grocery list and buying precious little green bottles imported from Italy every time we grabbed a sandwich.\u003c/p>\n\u003cp>My penny-pinching sensibility and my eco-guilt were less than thrilled about this new high-roller lifestyle. I mean, who did he think he was, Jay-Z? So when Christmas rolled around, under the tree was a shiny SodaStream soda maker, a cost-effective and environmentally responsible way to add carbonation to plain, old water.\u003c/p>\n\u003cp>Truth be told, it seemed like everyone we knew already had a SodaStream. I don't know how it's selling in Chattanooga or Cleveland, but in Washington, D.C., this fancy-pants gadget was already gracing the kitchen counters of many friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like all kids, I loved sodas when I was little. But as I got older, my sweet tooth lessened dramatically. So when we opened the box and pulled out a \"bonus\" pack of syrup samples to flavor our soda, the wheels started turning. I immediately stashed the sample pack in the back of the pantry and started dreaming of homemade syrups that could take their place. The idea of making my own sodas had many appeals: I could control the level of sweetness; I could make more interesting flavor combinations; and I could leave out things that I prefer to limit (such as dyes and artificial sweeteners).\u003c/p>\n\u003cp>Chefs and mixologists have been pushing the envelope with soda recipes since the craft cocktail movement surfaced a few years back. Shrubs and switchels, early versions of soft drinks that include vinegar among the ingredients, also have been making a comeback at local bars and online, and I've noticed a fair number of restaurants offering interesting house-made sodas.\u003c/p>\n\u003cp>\"We take our inspiration from cooking first, I guess,\" says Keith Garabedian, chef-owner of Philadelphia's Hot Diggity\u003cem>.\u003c/em> His hot dog shop, which uses locally farmed ingredients to dress up its dogs, decided last year to start brewing its own sodas, as well. \"Watermelon, basil and meadow mints — that's like a salad you would find with feta cheese,\" he says of one of his soda flavors.\u003c/p>\n\u003cp>Other intriguing concoctions of his include beet and berry; tarragon and green grape; cucumber, elderberry and lavender; and — one of Garabedian's favorites — an heirloom tomato sangrita. He has even done a PBJ soda using dehydrated peanut butter and Concord grape juice with a sugar-chili rim. \"Soda is just fizzy water. It doesn't have to follow any rules,\" he says. \"Our regulars, as soon as we have a new flavor, they're just going to order it to see what they're like, expand their horizons.\"\u003c/p>\n\u003cp>Garabedian uses a keg or a soda siphon for his soft drinks, but he still has a lot of tips that can work for the SodaStream set. For instance, he doesn't usually make fruit-based syrups, opting to use a juicer to avoid cooking the freshness out of the fruit. And if you don't have access to ripe, in-season ingredients, you could simply muddle cilantro and jalapeno with some lime juice, add simple syrup and soda water to taste, and you've got something interesting and refreshing that you'll never find in a can.\u003c/p>\n\u003cp>If your interests skew toward mine, it doesn't take long to realize that many of these flavors sound like a cocktail. Indeed, they are all delightfully spikeable. For instance, a vanilla and Earl Gray Italian cream soda recipe was crying out for some dark rum or whiskey, both of which work very well. And blackberry-rosemary shrub actually tasted more balanced with a splash of gin.\u003c/p>\n\u003cp>Since most soda recipes take little time, effort and money, it's a cinch to channel the spirit of Garabedian's adventurous customers and try something new. So go ahead — expand your horizons.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"italian\">\u003c/a>Recipe: Vanilla And Earl Grey Italian Cream Soda\u003c/h3>\n\u003cp>\u003cem>This recipe, adapted from one shared on the food blog \u003ca href=\"http://www.Food52.com\">Food52\u003c/a>, mixes well with dark rum and whiskey, although adding them dials down the bergamot flavor of the tea and amps up the vanilla-caramel tones. And while the Earl Gray gives it a grown-up spin, little ones still lap it up.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64633\" class=\"wp-caption aligncenter\" style=\"max-width: 375px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\" alt=\"Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\" width=\"375\" height=\"500\" class=\"size-full wp-image-64633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups of syrup\u003c/em>\u003c/p>\n\u003cp>1 vanilla bean, halved and split\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3-4 bags of Earl Grey tea\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Soda water\u003c/p>\n\u003cp>Half-and-half or whole milk\u003c/p>\n\u003cp>To make the simple syrup, combine the vanilla bean and sugar in a small saucepan. Rub the vanilla bean into the sugar with the back of a spoon until the mixture is fragrant. Add the tea bags and water. Cook over medium-low heat and stir until the sugar has dissolved. Turn up the heat to medium and bring the mixture to a gentle boil. Turn off the heat, and use tongs to remove the tea bags right away to avoid bitterness. Allow syrup to cool before using.\u003c/p>\n\u003cp>To make the soda, fill an 8-ounce glass with ice. Fill three-quarters full with soda water. Add 1/8 to 1/4 cup syrup, depending on desired sweetness. Top with half-and-half and more soda, if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"blackberry\">\u003c/a>Recipe: Blackberry Shrub\u003cstrong>\u003cbr> \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Blogger \u003ca href=\"http://www.kitchenkonfidence.com/\" target=\"_blank\">KitchenKonfidence.com\u003c/a> adapted this from a recipe that originally used this syrup as a twist on a kir royale. Gin, cava and vodka would all benefit from an ounce or two of this interesting elixir. Its tart, woodsy flavor is a bright, refreshing combo, but I caution you to go easy on the rosemary since it packs such a strong punch. For a kid version, I'd probably leave out the vinegar and adapt it into a blackberry-lime syrup or even blackberry-lavender, if you want to keep it herbal.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64636\" class=\"wp-caption aligncenter\" style=\"max-width: 373px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\" alt=\"Blackberry Shrub. Photo: Rina Rapuano for NPR\" width=\"373\" height=\"500\" class=\"size-full wp-image-64636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blackberry Shrub. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>2 3/4 cups blackberries\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>1 1/2 cups white sugar\u003c/p>\n\u003cp>3/4 cup good quality balsamic vinegar\u003c/p>\n\u003cp>3 sprigs of rosemary\u003c/p>\n\u003cp>Add blackberries, water and sugar to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat and simmer until the berries are soft, 10 to 15 minutes. Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.\u003c/p>\n\u003cp>Pour the mixture through a fine-mesh sieve then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Cook over medium-low, bringing the mixture to a slow boil. Once it hits the slow boil, remove from heat and remove the rosemary sprigs. Let cool, then transfer to a pitcher or bottle. Refrigerate before using.\u003c/p>\n\u003cp>To make the soda, fill a 10-ounce glass with ice and pour soda about 3/4 of the way up. Top with 1 ounce of syrup, stir and add more syrup or soda to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"corn\">\u003c/a>Recipe: Corn And Lime Soda\u003c/h3>\n\u003cp>\u003cem>To be completely honest, this recipe — adapted from Keith Garabedian of the hot dog restaurant Hot Diggity — is fairly labor intensive. (And I admit it: I used frozen corn instead of cutting 5 pounds of kernels from who knows how many corn cobs.) But I wanted to offer a recipe that used a soda siphon, and I was able to borrow one from D.C.-area cocktail pioneer Todd Thrasher of Restaurant Eve and The Majestic in Alexandria, Va. (He also makes such sodas as grapefruit juniper for the restaurants.) While it's a lot of work, I think you'll find the creamy, sweet-tart combination worth the effort.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64635\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\" alt=\"Corn And Lime Soda. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn And Lime Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 liter\u003c/em>\u003c/p>\n\u003cp>3 1/2 cups water\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>5 pounds fresh corn kernels\u003c/p>\n\u003cp>1 cup fresh lime juice\u003c/p>\n\u003cp>Combine the water, sugar and corn kernels in a pot. Bring to a gentle simmer for 3 minutes, just enough to take the rawness out of the corn. Let the mixture cool completely.\u003c/p>\n\u003cp>Puree the corn and water mixture in a blender or food processor in batches. Strain through cheesecloth over a fine-mesh sieve into a glass measuring cup to extract the corn water until you have enough liquid — including the 1 cup of lime juice — to make a liter. Discard the solids.\u003c/p>\n\u003cp>Pour corn-lime mixture into a soda siphon and charge with one CO2 cartridge. Store in the refrigerator for two to three days to allow the carbonation to absorb. Dispense from the siphon to serve. If it's not fizzy enough, try charging with a second CO2 cartridge.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"orange\">\u003c/a>Recipe: Orange-Honey Ginger Ale\u003c/h3>\n\u003cp>\u003cem>On the rare occasion that I buy soda, it's a good, spicy ginger ale with actual ginger in it. This recipe was adapted from \u003c/em>\u003ca href=\"http://www.amazon.com/gp/product/1603427961?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=1603427961\">Homemade Soda\u003c/a>\u003cem> by Andrew Schloss (Storey Publishing, 2011), and it's a fun interpretation of a classic. First you taste the honey, then the hint of orange, then the spice of the ginger kicks in. Dark and Stormy fans won't be surprised that dark rum works well here.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups water, preferably filtered\u003c/p>\n\u003cp>1 cup plus 2 tablespoons sugar\u003c/p>\n\u003cp>6 tablespoons mild honey, such as orange blossom\u003c/p>\n\u003cp>1 1/2 ounces fresh ginger root, peeled and grated (about 1/4 cup)\u003c/p>\n\u003cp>Freshly squeezed juice of half an orange\u003c/p>\n\u003cp>\u003cstrong>Soda\u003c/strong>\u003c/p>\n\u003cp>1/3 cup of syrup\u003c/p>\n\u003cp>1 tablespoon freshly squeezed orange juice\u003c/p>\n\u003cp>3/4 cups seltzer\u003c/p>\n\u003cp>For the syrup, combine the water, sugar, honey, ginger and orange juice in a large saucepan over medium heat, stirring to combine. Cook, stirring occasionally until the sugar dissolves, then reduce the heat to medium-low and cook for 30 minutes. Remove from the heat. Let cool for 30 minutes, then strain through a fine-mesh strainer into a separate container, pressing to extract as much liquid as possible. Discard the solids and refrigerate.\u003c/p>\n\u003cp>To make the drink, pour syrup and orange juice into a tall glass filled halfway with ice. Top with the seltzer and stir just until blended.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nRina Rapuano is a freelance food writer and restaurant reviewer based in Washington, D.C. She writes regularly for the Food Network's CityEats site and Capitol File magazine, and has written extensively for The Washington Post's Food section and Washingtonian magazine. When she's not dragging her husband and two kids to area restaurants, she's usually in the kitchen cooking, baking or sneaking a cookie. Find Rapuano on Twitter at \u003ca href=\"https://twitter.com/rinarap\">@rinarap\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64634\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda1.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-64634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Rina Rapuano, \u003ca href=\"http://www.npr.org/2013/07/03/197744381/kick-the-can-soda-machines-beg-for-experimentation\">Kitchen Window at NPR Food\u003c/a> (7/3/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#italian\">Vanilla And Earl Grey Italian Cream Soda\u003c/a>, \u003ca href=\"#blackberry\">Blackberry Shrub\u003c/a>, \u003ca href=\"#corn\">Corn And Lime Soda\u003c/a> and \u003ca href=\"#orange\">Orange-Honey Ginger Ale\u003c/a>.\u003c/p>\n\u003cp>Last year, my husband picked up a nasty little habit — a drinking problem, if you will. Yes, he became addicted to sparkling water. All of a sudden, he was adding mineral water to my weekly grocery list and buying precious little green bottles imported from Italy every time we grabbed a sandwich.\u003c/p>\n\u003cp>My penny-pinching sensibility and my eco-guilt were less than thrilled about this new high-roller lifestyle. I mean, who did he think he was, Jay-Z? So when Christmas rolled around, under the tree was a shiny SodaStream soda maker, a cost-effective and environmentally responsible way to add carbonation to plain, old water.\u003c/p>\n\u003cp>Truth be told, it seemed like everyone we knew already had a SodaStream. I don't know how it's selling in Chattanooga or Cleveland, but in Washington, D.C., this fancy-pants gadget was already gracing the kitchen counters of many friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like all kids, I loved sodas when I was little. But as I got older, my sweet tooth lessened dramatically. So when we opened the box and pulled out a \"bonus\" pack of syrup samples to flavor our soda, the wheels started turning. I immediately stashed the sample pack in the back of the pantry and started dreaming of homemade syrups that could take their place. The idea of making my own sodas had many appeals: I could control the level of sweetness; I could make more interesting flavor combinations; and I could leave out things that I prefer to limit (such as dyes and artificial sweeteners).\u003c/p>\n\u003cp>Chefs and mixologists have been pushing the envelope with soda recipes since the craft cocktail movement surfaced a few years back. Shrubs and switchels, early versions of soft drinks that include vinegar among the ingredients, also have been making a comeback at local bars and online, and I've noticed a fair number of restaurants offering interesting house-made sodas.\u003c/p>\n\u003cp>\"We take our inspiration from cooking first, I guess,\" says Keith Garabedian, chef-owner of Philadelphia's Hot Diggity\u003cem>.\u003c/em> His hot dog shop, which uses locally farmed ingredients to dress up its dogs, decided last year to start brewing its own sodas, as well. \"Watermelon, basil and meadow mints — that's like a salad you would find with feta cheese,\" he says of one of his soda flavors.\u003c/p>\n\u003cp>Other intriguing concoctions of his include beet and berry; tarragon and green grape; cucumber, elderberry and lavender; and — one of Garabedian's favorites — an heirloom tomato sangrita. He has even done a PBJ soda using dehydrated peanut butter and Concord grape juice with a sugar-chili rim. \"Soda is just fizzy water. It doesn't have to follow any rules,\" he says. \"Our regulars, as soon as we have a new flavor, they're just going to order it to see what they're like, expand their horizons.\"\u003c/p>\n\u003cp>Garabedian uses a keg or a soda siphon for his soft drinks, but he still has a lot of tips that can work for the SodaStream set. For instance, he doesn't usually make fruit-based syrups, opting to use a juicer to avoid cooking the freshness out of the fruit. And if you don't have access to ripe, in-season ingredients, you could simply muddle cilantro and jalapeno with some lime juice, add simple syrup and soda water to taste, and you've got something interesting and refreshing that you'll never find in a can.\u003c/p>\n\u003cp>If your interests skew toward mine, it doesn't take long to realize that many of these flavors sound like a cocktail. Indeed, they are all delightfully spikeable. For instance, a vanilla and Earl Gray Italian cream soda recipe was crying out for some dark rum or whiskey, both of which work very well. And blackberry-rosemary shrub actually tasted more balanced with a splash of gin.\u003c/p>\n\u003cp>Since most soda recipes take little time, effort and money, it's a cinch to channel the spirit of Garabedian's adventurous customers and try something new. So go ahead — expand your horizons.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"italian\">\u003c/a>Recipe: Vanilla And Earl Grey Italian Cream Soda\u003c/h3>\n\u003cp>\u003cem>This recipe, adapted from one shared on the food blog \u003ca href=\"http://www.Food52.com\">Food52\u003c/a>, mixes well with dark rum and whiskey, although adding them dials down the bergamot flavor of the tea and amps up the vanilla-caramel tones. And while the Earl Gray gives it a grown-up spin, little ones still lap it up.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64633\" class=\"wp-caption aligncenter\" style=\"max-width: 375px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-vanilla-earl-gray.jpg\" alt=\"Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\" width=\"375\" height=\"500\" class=\"size-full wp-image-64633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanilla And Earl Grey Italian Cream Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 1/2 cups of syrup\u003c/em>\u003c/p>\n\u003cp>1 vanilla bean, halved and split\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3-4 bags of Earl Grey tea\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Soda water\u003c/p>\n\u003cp>Half-and-half or whole milk\u003c/p>\n\u003cp>To make the simple syrup, combine the vanilla bean and sugar in a small saucepan. Rub the vanilla bean into the sugar with the back of a spoon until the mixture is fragrant. Add the tea bags and water. Cook over medium-low heat and stir until the sugar has dissolved. Turn up the heat to medium and bring the mixture to a gentle boil. Turn off the heat, and use tongs to remove the tea bags right away to avoid bitterness. Allow syrup to cool before using.\u003c/p>\n\u003cp>To make the soda, fill an 8-ounce glass with ice. Fill three-quarters full with soda water. Add 1/8 to 1/4 cup syrup, depending on desired sweetness. Top with half-and-half and more soda, if desired.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"blackberry\">\u003c/a>Recipe: Blackberry Shrub\u003cstrong>\u003cbr> \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Blogger \u003ca href=\"http://www.kitchenkonfidence.com/\" target=\"_blank\">KitchenKonfidence.com\u003c/a> adapted this from a recipe that originally used this syrup as a twist on a kir royale. Gin, cava and vodka would all benefit from an ounce or two of this interesting elixir. Its tart, woodsy flavor is a bright, refreshing combo, but I caution you to go easy on the rosemary since it packs such a strong punch. For a kid version, I'd probably leave out the vinegar and adapt it into a blackberry-lime syrup or even blackberry-lavender, if you want to keep it herbal.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64636\" class=\"wp-caption aligncenter\" style=\"max-width: 373px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-blackberry.jpg\" alt=\"Blackberry Shrub. Photo: Rina Rapuano for NPR\" width=\"373\" height=\"500\" class=\"size-full wp-image-64636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blackberry Shrub. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>2 3/4 cups blackberries\u003c/p>\n\u003cp>3 cups water\u003c/p>\n\u003cp>1 1/2 cups white sugar\u003c/p>\n\u003cp>3/4 cup good quality balsamic vinegar\u003c/p>\n\u003cp>3 sprigs of rosemary\u003c/p>\n\u003cp>Add blackberries, water and sugar to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat and simmer until the berries are soft, 10 to 15 minutes. Stir occasionally with a wooden spoon, slightly mashing the berries each time you stir.\u003c/p>\n\u003cp>Pour the mixture through a fine-mesh sieve then return to the saucepan. Discard solids. Add balsamic vinegar and rosemary sprigs. Cook over medium-low, bringing the mixture to a slow boil. Once it hits the slow boil, remove from heat and remove the rosemary sprigs. Let cool, then transfer to a pitcher or bottle. Refrigerate before using.\u003c/p>\n\u003cp>To make the soda, fill a 10-ounce glass with ice and pour soda about 3/4 of the way up. Top with 1 ounce of syrup, stir and add more syrup or soda to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"corn\">\u003c/a>Recipe: Corn And Lime Soda\u003c/h3>\n\u003cp>\u003cem>To be completely honest, this recipe — adapted from Keith Garabedian of the hot dog restaurant Hot Diggity — is fairly labor intensive. (And I admit it: I used frozen corn instead of cutting 5 pounds of kernels from who knows how many corn cobs.) But I wanted to offer a recipe that used a soda siphon, and I was able to borrow one from D.C.-area cocktail pioneer Todd Thrasher of Restaurant Eve and The Majestic in Alexandria, Va. (He also makes such sodas as grapefruit juniper for the restaurants.) While it's a lot of work, I think you'll find the creamy, sweet-tart combination worth the effort.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64635\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda2.jpg\" alt=\"Corn And Lime Soda. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn And Lime Soda. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 1 liter\u003c/em>\u003c/p>\n\u003cp>3 1/2 cups water\u003c/p>\n\u003cp>3/4 cup sugar\u003c/p>\n\u003cp>5 pounds fresh corn kernels\u003c/p>\n\u003cp>1 cup fresh lime juice\u003c/p>\n\u003cp>Combine the water, sugar and corn kernels in a pot. Bring to a gentle simmer for 3 minutes, just enough to take the rawness out of the corn. Let the mixture cool completely.\u003c/p>\n\u003cp>Puree the corn and water mixture in a blender or food processor in batches. Strain through cheesecloth over a fine-mesh sieve into a glass measuring cup to extract the corn water until you have enough liquid — including the 1 cup of lime juice — to make a liter. Discard the solids.\u003c/p>\n\u003cp>Pour corn-lime mixture into a soda siphon and charge with one CO2 cartridge. Store in the refrigerator for two to three days to allow the carbonation to absorb. Dispense from the siphon to serve. If it's not fizzy enough, try charging with a second CO2 cartridge.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"orange\">\u003c/a>Recipe: Orange-Honey Ginger Ale\u003c/h3>\n\u003cp>\u003cem>On the rare occasion that I buy soda, it's a good, spicy ginger ale with actual ginger in it. This recipe was adapted from \u003c/em>\u003ca href=\"http://www.amazon.com/gp/product/1603427961?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=1603427961\">Homemade Soda\u003c/a>\u003cem> by Andrew Schloss (Storey Publishing, 2011), and it's a fun interpretation of a classic. First you taste the honey, then the hint of orange, then the spice of the ginger kicks in. Dark and Stormy fans won't be surprised that dark rum works well here.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_64637\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soda-orange-ginger-honey.jpg\" alt=\"Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-64637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange-Honey Ginger Ale. Photo: Rina Rapuano for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 cups of syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Syrup\u003c/strong>\u003c/p>\n\u003cp>4 cups water, preferably filtered\u003c/p>\n\u003cp>1 cup plus 2 tablespoons sugar\u003c/p>\n\u003cp>6 tablespoons mild honey, such as orange blossom\u003c/p>\n\u003cp>1 1/2 ounces fresh ginger root, peeled and grated (about 1/4 cup)\u003c/p>\n\u003cp>Freshly squeezed juice of half an orange\u003c/p>\n\u003cp>\u003cstrong>Soda\u003c/strong>\u003c/p>\n\u003cp>1/3 cup of syrup\u003c/p>\n\u003cp>1 tablespoon freshly squeezed orange juice\u003c/p>\n\u003cp>3/4 cups seltzer\u003c/p>\n\u003cp>For the syrup, combine the water, sugar, honey, ginger and orange juice in a large saucepan over medium heat, stirring to combine. Cook, stirring occasionally until the sugar dissolves, then reduce the heat to medium-low and cook for 30 minutes. Remove from the heat. Let cool for 30 minutes, then strain through a fine-mesh strainer into a separate container, pressing to extract as much liquid as possible. Discard the solids and refrigerate.\u003c/p>\n\u003cp>To make the drink, pour syrup and orange juice into a tall glass filled halfway with ice. Top with the seltzer and stir just until blended.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nRina Rapuano is a freelance food writer and restaurant reviewer based in Washington, D.C. She writes regularly for the Food Network's CityEats site and Capitol File magazine, and has written extensively for The Washington Post's Food section and Washingtonian magazine. When she's not dragging her husband and two kids to area restaurants, she's usually in the kitchen cooking, baking or sneaking a cookie. Find Rapuano on Twitter at \u003ca href=\"https://twitter.com/rinarap\">@rinarap\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Your Choice In Utensils Can Change How Food Tastes",
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"content": "\u003cfigure id=\"attachment_64471\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\" alt=\"Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\" width=\"1120\" height=\"742\" class=\"size-full wp-image-64471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">Weekend Edition Sunday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/06/20130630_wesun_09.mp3\"] \u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">The Salt at NPR Food\u003c/a> (6/30/13)\u003c/p>\n\u003cp>Being \"born with a silver spoon in your mouth\" has long been known to have advantages. Apparently, eating off a silver spoon also has its perks — it seems to make your food taste better.\u003c/p>\n\u003cp>That's the word from a group of researchers who've been studying how cutlery, dishes and other inedible accoutrements to a meal can alter our perceptions of taste. Their \u003ca href=\"http://www.flavourjournal.com/content/pdf/2044-7248-2-21.pdf%20\">latest work\u003c/a>, published in the journal \u003cem>Flavour,\u003c/em> looks at how spoons, knives and other utensils we put in our mouths can provide their own kind of \"mental seasoning\" for a meal.\u003c/p>\n\u003cp>\"Some of my wine-drinking colleagues would have me believe that flavor is really out there on the bottle, in the glass or on the plate,\" says \u003ca href=\"http://psyweb.psy.ox.ac.uk/xmodal/members.htm\">Charles Spence\u003c/a>, a professor of experimental psychology at Oxford University. \"But I think it is much more something that we ... understand better through looking at what's happening inside the brain, and not just the mouth of the person eating or drinking.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alterations in taste perceptions aren't necessarily the result of the cutlery itself, he says, but of the mental associations we bring to a meal. \"Silver spoons and other silver cutlery, I'm guessing, are more commonly associated with high-quality food in our prior eating experiences,\" Spence says.\u003c/p>\n\u003cp>In recent years, psychologists have found that the color and shape of plates and other dishes can have an impact on the eating experience. Studies have found, for example, that people tend to eat less when their dishes are in sharp \u003ca href=\"http://foodpsychology.cornell.edu/outreach/color_plate.html\">color-contrast to their food\u003c/a>, that the \u003ca href=\"http://theweek.com/article/index/238434/how-your-cups-color-changes-the-taste-of-your-drink\">color of a mug\u003c/a> can alter a drinker's perception of how sweet and aromatic hot cocoa is, and that drinks can \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/col.21757/abstract\">seem more thirst-quenching\u003c/a> when consumed from a glass with a \"cold\" color like blue.\u003c/p>\n\u003cp>So why study cutlery? For starters, there wasn't any real scientific literature on the topic, Spence tells Linda Wertheimer on \u003cem>Weekend Edition Sunday\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_64470\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\" alt=\"Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour \" width=\"1120\" height=\"628\" class=\"size-full wp-image-64470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>Or, as he put it to The Salt, cutlery is \"one of the few things we stick in our mouth that others have stuck in their mouths. So it's a peculiar thing.\"\u003c/p>\n\u003cp>\u003cstrong>Among Spence's findings so far:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>People will rate the very same yogurt 15 percent tastier and more expensive when sampled with a silver spoon rather than a plastic spoon or a lighter (by weight) option.\u003c/li>\n\u003cli>Combining a heavier bowl with a heavier spoon will tend to make yogurt taste better.\u003c/li>\n\u003cli>Plastic packaging or plate ware that's more rounded will tend to emphasize sweetness.\u003c/li>\n\u003cli>Angular plates tend to bring out the bitterness in food, which works well for dishes like dark chocolate or coffee-based desserts, Spence says.\u003c/li>\n\u003cli>People will rate cheeses as tasting saltier when eaten off a knife, compared to a toothpick, spoon or fork.\u003c/li>\n\u003cli>In general, foods tend to be perceived as more enjoyable when eaten off heavier plates and with heavier cutlery – perhaps because heft is equated with expense.\u003c/li>\n\u003c/ul>\n\u003cp>Such research isn't merely academic, Spence says. Food companies use these kinds of studies to inform how they package their products. And in a world where modernist chefs already pay lots of attention to how foods are arranged visually on the plate, cutlery, he suggests, presents a new frontier for fine dining.\u003c/p>\n\u003cp>Spence has already teamed up with some of the world's top modernist chefs, using their restaurants as real-world settings to test findings from the lab. Working with Ferran Adria, the culinary superstar behind Barcelona's now-shuttered elBulli, Spence tells us, he learned that strawberry mousse tastes \"10 percent sweeter and 15 percent more flavorful on a white plate than on a black plate.\"\u003c/p>\n\u003cfigure id=\"attachment_64473\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\" alt='Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: adactio / Flickr' width=\"1120\" height=\"735\" class=\"size-full wp-image-64473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: \u003ca href=\"http://www.flickr.com/photos/adactio/7164148397/\">adactio / Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And this summer, Spence says, he'll explore how ridged spoons impact the dining experience at \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>, the restaurant run by British celebrity chef Heston Blumenthal. A previous collaboration between the two resulted in \u003ca href=\"http://www.dailymail.co.uk/news/article-448840/Seafood-served-ipod-Heston-Blumenthals-latest-recipe.html\">The Sound of the Sea\u003c/a>, in which diners eat oysters and other seafood while listening to an iPod playing the sounds of crashing waves. It's become a signature dish on Fat Duck's tasting menu.\u003c/p>\n\u003cp>\"Maybe in a year or two,\" Spence tells The Salt, \"we will have signature cutlery associated with this chef or that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64471\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/spoonfuls.jpg\" alt=\"Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\" width=\"1120\" height=\"742\" class=\"size-full wp-image-64471\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Which spoonful of yogurt looks the tastiest? Studies show people tend to eat less when their dishes are in sharp color-contrast to their food. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/30/196708393/from-farm-to-fork-to-plate-how-utensils-season-your-meal\">Weekend Edition Sunday\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Alterations in taste perceptions aren't necessarily the result of the cutlery itself, he says, but of the mental associations we bring to a meal. \"Silver spoons and other silver cutlery, I'm guessing, are more commonly associated with high-quality food in our prior eating experiences,\" Spence says.\u003c/p>\n\u003cp>In recent years, psychologists have found that the color and shape of plates and other dishes can have an impact on the eating experience. Studies have found, for example, that people tend to eat less when their dishes are in sharp \u003ca href=\"http://foodpsychology.cornell.edu/outreach/color_plate.html\">color-contrast to their food\u003c/a>, that the \u003ca href=\"http://theweek.com/article/index/238434/how-your-cups-color-changes-the-taste-of-your-drink\">color of a mug\u003c/a> can alter a drinker's perception of how sweet and aromatic hot cocoa is, and that drinks can \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/col.21757/abstract\">seem more thirst-quenching\u003c/a> when consumed from a glass with a \"cold\" color like blue.\u003c/p>\n\u003cp>So why study cutlery? For starters, there wasn't any real scientific literature on the topic, Spence tells Linda Wertheimer on \u003cem>Weekend Edition Sunday\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_64470\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/utensils.jpg\" alt=\"Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour \" width=\"1120\" height=\"628\" class=\"size-full wp-image-64470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese might take on a whole new flavor when you use a plastic utensil. Photo: Elizabeth Willing/Courtesy Flavour\u003c/figcaption>\u003c/figure>\n\u003cp>Or, as he put it to The Salt, cutlery is \"one of the few things we stick in our mouth that others have stuck in their mouths. So it's a peculiar thing.\"\u003c/p>\n\u003cp>\u003cstrong>Among Spence's findings so far:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>People will rate the very same yogurt 15 percent tastier and more expensive when sampled with a silver spoon rather than a plastic spoon or a lighter (by weight) option.\u003c/li>\n\u003cli>Combining a heavier bowl with a heavier spoon will tend to make yogurt taste better.\u003c/li>\n\u003cli>Plastic packaging or plate ware that's more rounded will tend to emphasize sweetness.\u003c/li>\n\u003cli>Angular plates tend to bring out the bitterness in food, which works well for dishes like dark chocolate or coffee-based desserts, Spence says.\u003c/li>\n\u003cli>People will rate cheeses as tasting saltier when eaten off a knife, compared to a toothpick, spoon or fork.\u003c/li>\n\u003cli>In general, foods tend to be perceived as more enjoyable when eaten off heavier plates and with heavier cutlery – perhaps because heft is equated with expense.\u003c/li>\n\u003c/ul>\n\u003cp>Such research isn't merely academic, Spence says. Food companies use these kinds of studies to inform how they package their products. And in a world where modernist chefs already pay lots of attention to how foods are arranged visually on the plate, cutlery, he suggests, presents a new frontier for fine dining.\u003c/p>\n\u003cp>Spence has already teamed up with some of the world's top modernist chefs, using their restaurants as real-world settings to test findings from the lab. Working with Ferran Adria, the culinary superstar behind Barcelona's now-shuttered elBulli, Spence tells us, he learned that strawberry mousse tastes \"10 percent sweeter and 15 percent more flavorful on a white plate than on a black plate.\"\u003c/p>\n\u003cfigure id=\"attachment_64473\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/soundofsea.jpg\" alt='Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: adactio / Flickr' width=\"1120\" height=\"735\" class=\"size-full wp-image-64473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite of the \"Sound of the Sea\" dish and listen while you chomp. Photo: \u003ca href=\"http://www.flickr.com/photos/adactio/7164148397/\">adactio / Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>And this summer, Spence says, he'll explore how ridged spoons impact the dining experience at \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>, the restaurant run by British celebrity chef Heston Blumenthal. A previous collaboration between the two resulted in \u003ca href=\"http://www.dailymail.co.uk/news/article-448840/Seafood-served-ipod-Heston-Blumenthals-latest-recipe.html\">The Sound of the Sea\u003c/a>, in which diners eat oysters and other seafood while listening to an iPod playing the sounds of crashing waves. It's become a signature dish on Fat Duck's tasting menu.\u003c/p>\n\u003cp>\"Maybe in a year or two,\" Spence tells The Salt, \"we will have signature cutlery associated with this chef or that.\" \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": "What The Rise Of Cage-Free Eggs Means For Chickens",
"title": "What The Rise Of Cage-Free Eggs Means For Chickens",
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"content": "\u003cfigure id=\"attachment_64265\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree-1024x768.jpg\" alt=\"Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130627_atc_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">The Salt at NPR Food\u003c/a> (6/27/13)\u003c/p>\n\u003cp>The typical life of an egg-laying chicken is beginning to change dramatically.\u003c/p>\n\u003cp>Ninety percent of the eggs we eat come from chickens that live in long lines of wire cages, about eight birds to a cage. Animal welfare groups have long been \u003ca href=\"http://www.humanesociety.org/issues/confinement_farm/facts/battery_cages.html\">campaigning\u003c/a> against these cages.\u003c/p>\n\u003cp>They are succeeding, and this is where the change starts. In recent years, several big food companies have promised to switch to \"cage-free\" eggs. They include \u003ca href=\"http://www.unilever.com/sustainable-living/sustainablesourcing/eggs-dairy/\">Unilever\u003c/a>, which sells Hellmann's mayonnaise, and \u003ca href=\"http://www.aramark.com/PressRoom/PressReleases/cage-free-egg-commitment.aspx\">Aramark\u003c/a>, which supplies food to big companies, colleges and prisons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those promises set off a supply chain reaction. \"There weren't enough cage-free eggs for us to do Hellmann's Light mayonnaise, initially,\" says \u003ca href=\"http://www.linkedin.com/pub/douglas-balentine/0/635/6b1\">Doug Balentine\u003c/a>, director of nutrition and health for Unilever North America. \"It's going to take us about five years of working with egg suppliers so that we can convert all the egg farmers, just to supply the eggs for Hellmann's mayonnaise.\"\u003c/p>\n\u003cp>Which brings us to a brand-new pair of chicken houses tucked into the rolling farmland near Hershey, Pa.\u003c/p>\n\u003cp>Inside one of those houses, 18,000 chickens are milling around on the floor. Some are perched on metal bars. A few are madly pecking away at the plastic covers on my shoes.\u003c/p>\n\u003cp>The chickens just arrived here a few weeks ago. So did the farmer, a taciturn young man named Harold Sensenig, who grew up just down the road.\u003c/p>\n\u003cp>\"Been living here for about four weeks now. Moved in a week before the chickens came. Got married two weeks before that,\" he says.\u003c/p>\n\u003cp>These chickens aren't free-range or organic; they don't go outside. But they do get to roam around inside the house, which makes them cage-free.\u003c/p>\n\u003cp>Sensenig built this style of chicken house — and a bank financed it — on the strength of those promises by Unilever and Aramark.\u003c/p>\n\u003cfigure id=\"attachment_64266\" class=\"wp-caption alignleft\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\" alt=\"Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\" width=\"270\" class=\"size-full wp-image-64266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sensenig has a deal with a local egg buyer, \u003ca href=\"http://www.saudereggs.com/\">Sauder's Eggs\u003c/a>, which is paying twice the going rate for cage-free eggs. Sauder Eggs, in turn, supplies those eggs to Unilever and Aramark.\u003c/p>\n\u003cp>\"It's the demand that's driving it,\" says Paul Sauder, who owns Sauder's Eggs. \"I mean, I wouldn't take the risk of paying double for these eggs, versus commodity eggs, if I didn't have the demand pushing on the other side.\"\u003c/p>\n\u003cp>Nationwide, it's estimated that about 8 percent of all eggs come from cage-free houses. For Sauder's business, it's 10 or 12 percent, and growing every year.\u003c/p>\n\u003cp>It's more expensive to produce eggs this way, Sauder says. You need more buildings for the same number of chickens, because you can't stack the birds on several levels in the same house. There's also more work involved — somebody has to walk through the chicken house collecting stray eggs that chickens laid on the ground, rather than in their enclosed nests.\u003c/p>\n\u003cp>But the industry, he says, is responding to \"the perception that cage-free is a better product than eggs from a conventional cage house.\"\u003c/p>\n\u003cp>\"Do you believe that?\" I ask.\u003c/p>\n\u003cp>Sauder pauses. \"From a nutrition standpoint, the egg is the same,\" he says.\u003c/p>\n\u003cp>Yet as Sauder stands amid the crowd of chickens, he does seem pleased. You're closer to the animals, he says, the way farmers were 50 years ago. You also get to see chickens acting more like chickens, dust-bathing or perching on long metal rods up near the ceiling. \"You come in here at nighttime, those things are all full up there, because birds migrate to the top perches. That's where they feel safest,\" he says.\u003c/p>\n\u003cp>There's still some argument, though, about whether that means the chickens are really better off.\u003c/p>\n\u003cp>In Michigan, scientists are carrying out a \u003ca href=\"http://www2.sustainableeggcoalition.org/research\">large-scale experiment\u003c/a> with three different full-scale chicken houses. One has chickens in traditional cages; one has so-called enriched cages that are bigger, and include nests and perches; and a third house is cage-free.\u003c/p>\n\u003cp>\"We have over 300 cameras mounted within those systems to collect data,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, from Michigan State University. She's one of the scientists in charge of the study, which is funded by a \u003ca href=\"http://www2.sustainableeggcoalition.org/\">consortium\u003c/a> of egg producers.\u003c/p>\n\u003cp>Swanson says they are measuring every aspect of each system: how clean the air is; how healthy the chickens are; how much it costs; how each system affects a chicken's welfare.\u003c/p>\n\u003cp>On the third floor of Michigan State's animal sciences building, teams of students are carefully watching videotapes, counting how often the chickens do things like spread their wings or peck each other.\u003c/p>\n\u003cp>Swanson says it's important to measure all of these things because there may be trade-offs between different goals.\u003c/p>\n\u003cp>For instance, in cage-free systems, chicken litter builds up on the floor, so chickens scratch around and dust-bathe in their own waste. \"There are concerns about that, relative to egg safety,\" he says. \"Now, for the hen's behavioral repertoire, this is cool! We can get down and dust-bathe, and so on.\"\u003c/p>\n\u003cp>The experiment has been running for a year now, and the scientists have released some \u003ca href=\"http://viewer.zmags.com/publication/28b12022#/28b12022/12\">preliminary observations\u003c/a>. Here are just a few: Hens in cages were cleaner, but cage-free chickens kept more of their feathers. Cage-free hens may have had more freedom, but twice as many of them died during the year.\u003c/p>\n\u003cp>Swanson says it's too early to draw any firm conclusions, though, because these observations are from just one production cycle. \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": "Promises from big food companies to switch to \"cage-free\" eggs have set off a supply chain reaction among egg producers. Some producers are adding more cage-free houses to their operations. But scientists are still trying to measure whether cage-free chickens are really better off.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64265\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree-1024x768.jpg\" alt=\"Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64265\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cage-free chickens in Harold Sensenig's barn near Hershey, Pa., get to roam and perch on steel rods, but they don't go outside. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">The Salt at NPR Food\u003c/a> (6/27/13)\u003c/p>\n\u003cp>The typical life of an egg-laying chicken is beginning to change dramatically.\u003c/p>\n\u003cp>Ninety percent of the eggs we eat come from chickens that live in long lines of wire cages, about eight birds to a cage. Animal welfare groups have long been \u003ca href=\"http://www.humanesociety.org/issues/confinement_farm/facts/battery_cages.html\">campaigning\u003c/a> against these cages.\u003c/p>\n\u003cp>They are succeeding, and this is where the change starts. In recent years, several big food companies have promised to switch to \"cage-free\" eggs. They include \u003ca href=\"http://www.unilever.com/sustainable-living/sustainablesourcing/eggs-dairy/\">Unilever\u003c/a>, which sells Hellmann's mayonnaise, and \u003ca href=\"http://www.aramark.com/PressRoom/PressReleases/cage-free-egg-commitment.aspx\">Aramark\u003c/a>, which supplies food to big companies, colleges and prisons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those promises set off a supply chain reaction. \"There weren't enough cage-free eggs for us to do Hellmann's Light mayonnaise, initially,\" says \u003ca href=\"http://www.linkedin.com/pub/douglas-balentine/0/635/6b1\">Doug Balentine\u003c/a>, director of nutrition and health for Unilever North America. \"It's going to take us about five years of working with egg suppliers so that we can convert all the egg farmers, just to supply the eggs for Hellmann's mayonnaise.\"\u003c/p>\n\u003cp>Which brings us to a brand-new pair of chicken houses tucked into the rolling farmland near Hershey, Pa.\u003c/p>\n\u003cp>Inside one of those houses, 18,000 chickens are milling around on the floor. Some are perched on metal bars. A few are madly pecking away at the plastic covers on my shoes.\u003c/p>\n\u003cp>The chickens just arrived here a few weeks ago. So did the farmer, a taciturn young man named Harold Sensenig, who grew up just down the road.\u003c/p>\n\u003cp>\"Been living here for about four weeks now. Moved in a week before the chickens came. Got married two weeks before that,\" he says.\u003c/p>\n\u003cp>These chickens aren't free-range or organic; they don't go outside. But they do get to roam around inside the house, which makes them cage-free.\u003c/p>\n\u003cp>Sensenig built this style of chicken house — and a bank financed it — on the strength of those promises by Unilever and Aramark.\u003c/p>\n\u003cfigure id=\"attachment_64266\" class=\"wp-caption alignleft\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cagefree1.jpg\" alt=\"Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\" width=\"270\" class=\"size-full wp-image-64266\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harold Sensenig (left) is selling his cage-free eggs to Paul Sauder (right). Denny Williamson (center, with chicken) works with Powell's Feed Service, which supplies chickens to Sensenig's farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Sensenig has a deal with a local egg buyer, \u003ca href=\"http://www.saudereggs.com/\">Sauder's Eggs\u003c/a>, which is paying twice the going rate for cage-free eggs. Sauder Eggs, in turn, supplies those eggs to Unilever and Aramark.\u003c/p>\n\u003cp>\"It's the demand that's driving it,\" says Paul Sauder, who owns Sauder's Eggs. \"I mean, I wouldn't take the risk of paying double for these eggs, versus commodity eggs, if I didn't have the demand pushing on the other side.\"\u003c/p>\n\u003cp>Nationwide, it's estimated that about 8 percent of all eggs come from cage-free houses. For Sauder's business, it's 10 or 12 percent, and growing every year.\u003c/p>\n\u003cp>It's more expensive to produce eggs this way, Sauder says. You need more buildings for the same number of chickens, because you can't stack the birds on several levels in the same house. There's also more work involved — somebody has to walk through the chicken house collecting stray eggs that chickens laid on the ground, rather than in their enclosed nests.\u003c/p>\n\u003cp>But the industry, he says, is responding to \"the perception that cage-free is a better product than eggs from a conventional cage house.\"\u003c/p>\n\u003cp>\"Do you believe that?\" I ask.\u003c/p>\n\u003cp>Sauder pauses. \"From a nutrition standpoint, the egg is the same,\" he says.\u003c/p>\n\u003cp>Yet as Sauder stands amid the crowd of chickens, he does seem pleased. You're closer to the animals, he says, the way farmers were 50 years ago. You also get to see chickens acting more like chickens, dust-bathing or perching on long metal rods up near the ceiling. \"You come in here at nighttime, those things are all full up there, because birds migrate to the top perches. That's where they feel safest,\" he says.\u003c/p>\n\u003cp>There's still some argument, though, about whether that means the chickens are really better off.\u003c/p>\n\u003cp>In Michigan, scientists are carrying out a \u003ca href=\"http://www2.sustainableeggcoalition.org/research\">large-scale experiment\u003c/a> with three different full-scale chicken houses. One has chickens in traditional cages; one has so-called enriched cages that are bigger, and include nests and perches; and a third house is cage-free.\u003c/p>\n\u003cp>\"We have over 300 cameras mounted within those systems to collect data,\" says \u003ca href=\"http://www.ans.msu.edu/people/dr_janice_swanson\">Janice Swanson\u003c/a>, from Michigan State University. She's one of the scientists in charge of the study, which is funded by a \u003ca href=\"http://www2.sustainableeggcoalition.org/\">consortium\u003c/a> of egg producers.\u003c/p>\n\u003cp>Swanson says they are measuring every aspect of each system: how clean the air is; how healthy the chickens are; how much it costs; how each system affects a chicken's welfare.\u003c/p>\n\u003cp>On the third floor of Michigan State's animal sciences building, teams of students are carefully watching videotapes, counting how often the chickens do things like spread their wings or peck each other.\u003c/p>\n\u003cp>Swanson says it's important to measure all of these things because there may be trade-offs between different goals.\u003c/p>\n\u003cp>For instance, in cage-free systems, chicken litter builds up on the floor, so chickens scratch around and dust-bathe in their own waste. \"There are concerns about that, relative to egg safety,\" he says. \"Now, for the hen's behavioral repertoire, this is cool! We can get down and dust-bathe, and so on.\"\u003c/p>\n\u003cp>The experiment has been running for a year now, and the scientists have released some \u003ca href=\"http://viewer.zmags.com/publication/28b12022#/28b12022/12\">preliminary observations\u003c/a>. Here are just a few: Hens in cages were cleaner, but cage-free chickens kept more of their feathers. Cage-free hens may have had more freedom, but twice as many of them died during the year.\u003c/p>\n\u003cp>Swanson says it's too early to draw any firm conclusions, though, because these observations are from just one production cycle. \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": "Farm Free Or Die! Maine Towns Rebel Against Food Rules",
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"content": "\u003cfigure id=\"attachment_64003\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmers-foodsovereignty.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmers-foodsovereignty-1024x768.jpg\" alt=\"Dan Brown pets "Sprocket," his family's 4-year-old, sole milking cow, before hosing her down at his farm in Blue Hill, Maine. Brown has become the poster child for Maine's food sovereignty movement. Photo: John Clarke Russ/Bangor Daily News\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Brown pets \"Sprocket,\" his family's 4-year-old, sole milking cow, before hosing her down at his farm in Blue Hill, Maine. Brown has become the poster child for Maine's food sovereignty movement. Photo: John Clarke Russ/\u003ca href=\"http://bangordailynews.com/2013/02/15/news/hancock/brooksville-may-join-local-food-turf-war-between-towns-state-government/?ref=search\">Bangor Daily News\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186955163/farm-free-or-die-maine-towns-rebel-against-food-rules\">The Salt at NPR Food\u003c/a> (6/21/13)\u003c/p>\n\u003cp>New Englanders have never been shy about revolting against what they see as unfair food regulations. Remember that whole \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2010/12/16/132104814/original-tea-party-fans-take-note-todays-your-day\">Boston Tea Party\u003c/a> thing?\u003c/p>\n\u003cp>So perhaps it's not so surprising that in Maine, towns have been staging another revolution: They've declared independence from state and federal regulations on locally produced foods.\u003c/p>\n\u003cp>In May, the tiny Isle of Haut became the \u003ca href=\"http://islandadvantages.com/news/2013/jun/6/isle-au-haut-votes-in-favor-of-food-self-governanc/#.UcIV4ecqbTo\">10th town\u003c/a> in the state to pass what's known as a food sovereignty ordinance. Essentially, these resolutions claim that small local food producers don't have to abide by state or federal licensing and inspection regulations if they are selling directly to consumers.\u003c/p>\n\u003cp>The idea is to spare farmers from burdensome regulations that are \"squeezing the smallest of the small,\" says \u003ca href=\"http://foodformainesfuture.net/about/staff/bob-st-peter-articles-recordings/\">Bob St. Peter\u003c/a> of the advocacy group Food For Maine's Future.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>St. Peter helped draft one of the first local food sovereignty resolutions, passed in Blue Hill, Maine, back in 2011.\u003cstrong> \u003c/strong>That declaration of independence, he tells The Salt, was inspired in part by bureaucratic bumbling over chickens.\u003c/p>\n\u003cfigure id=\"attachment_64004\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/foodrally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/foodrally-1024x767.jpg\" alt=\"More than 150 people gather to hear farmer Dan Brown speak in 2011. The Maine Department of Agriculture filed suit against Brown, alleging that he was illegally selling unpasteurized milk without a license. Brown, meanwhile, insisted that a local food ordinance adopted by Blue Hill residents protects the rights of farmers to sell directly to consumers without a license. Photo: Kevin Miller/Bangor Daily News\" width=\"1024\" height=\"767\" class=\"size-large wp-image-64004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 150 people gather to hear farmer Dan Brown speak in 2011. The Maine Department of Agriculture filed suit against Brown, alleging that he was illegally selling unpasteurized milk without a license. Brown, meanwhile, insisted that a local food ordinance adopted by Blue Hill residents protects the rights of farmers to sell directly to consumers without a license. Photo: Kevin Miller/\u003ca href=\"http://bangordailynews.com/2011/11/18/news/hancock/farmers-consumers-rally-to-support-man%E2%80%99s-selling-of-%E2%80%98raw-milk%E2%80%99/?ref=search\">Bangor Daily News\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Maine had passed a law that allowed small-scale poultry producers — those selling less than $1,000 worth per year — to slaughter the birds on their farms instead of at a slaughterhouse. The goal was to help more farmers get into the poultry game, but when state regulators wrote up rules for how the home slaughtering would work, they came up with a scheme that would cost a poultry farmer some $30,000 to $40,000 to implement, he says.\u003c/p>\n\u003cp>\"They took this exemption and made it worthless, basically,\" says St. Peter.\u003c/p>\n\u003cp>So Blue Hill and other towns revolted, passing laws that claimed local food sovereignty rights — rights that contradicted state rules. And the idea spread. The revolutionary fervor has now reached the statehouse.\u003c/p>\n\u003cp>In the past two weeks, state lawmakers have acted on several bills designed to exempt small local food producers from the reach of state regulators. Some of these bills — including ones designed to fix that small-scale poultry slaughter conundrum — have already been enacted into law.\u003c/p>\n\u003cp>One measure that failed to pass would have made local food sovereignty the law of the state. Some state lawmakers had raised fears that if Maine relaxed its food regulations in this way, federal food-safety authorities might step up their scrutiny.\u003c/p>\n\u003cp>St. Peter argues that he and other local food activists don't want to eliminate regulation; they just want to self-regulate at the community level among people who know and trust each other.\u003c/p>\n\u003cp>\"At the scale we are talking about,\" St. Peter says, \"where you are literally giving the food to the people who will eat it in their homes ... if you're producing bad food, people are going to know about it.\"\u003c/p>\n\u003cp>But just because you know your farmer doesn't mean your farmer knows food safety, says Kevin Poland, who runs \u003ca href=\"http://polandfarm.com/\">a family farm in Brooklin, Maine\u003c/a>. He's been a vocal opponent of the local food ordinances. Maine's food regulations, he says, are pretty lax already.\u003c/p>\n\u003cp>\"It has nothing to do with encouraging local farming,\" Poland tells The Salt. \"There's plenty of that here. What there should be more encouragement of is food safety. The state of Maine has laws that work.\" And the laws that \u003cem>are\u003c/em> in place are there to keep consumers safe, he says.\u003c/p>\n\u003cp>That's what state agricultural officials argued when they brought down the law on Dan Brown, a Blue Hill dairy farmer who operates on a \u003cem>very\u003c/em> small scale: just one cow. This week, Brown was \u003ca href=\"http://bangordailynews.com/2013/06/18/news/hancock/blue-hill-raw-milk-seller-ordered-to-pay-1000-in-court-fines-fees/\">ordered to pay\u003c/a> more than $1,000 in fines and fees for selling raw milk without a license and without proper labeling.\u003c/p>\n\u003cp>Raw milk sales are legal in Maine, but there are some rules about how to go about it. Brown's case has been seen widely as a test of the legality of Maine's local food sovereignty revolution: Brown had claimed that Blue Hill's local food ordinance exempted him from state licensing and labeling regulations. The state disagreed, and so did the judge.\u003c/p>\n\u003cp>Ironically, one measure that has cleared a major hurdle in the statehouse would make it legal for small farmers like Brown to sell up to 20 gallons of raw milk a day without a license.\u003c/p>\n\u003cp>Even if it becomes law, it would come too late to save Brown, but the revolution marches on. (Cue the \u003ca href=\"http://www.youtube.com/watch?v=bSSn3NddwFQ\">music\u003c/a>.)\u003c/p>\n\u003chr>\n\u003cp>\u003cem>P.S.: Interestingly, the concept of food sovereignty originated not with farmers in Maine but with \u003c/em>\u003ca href=\"http://viacampesina.org/en/\">peasants\u003c/a>\u003cem> in developing nations facing globalization. And it has spread to Europe, \u003c/em>\u003ca href=\"http://www.psfk.com/2013/06/british-peasant-farm-life.html\">including farmers in Britain\u003c/a>,\u003cem> as The Guardian reported this week.\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: Yes, we know that Live Free or Die is New Hampshire's state motto, not Maine's.\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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"excerpt": "The Fourth of July is still days away, but in Maine, local food activists have already declared their independence. Ten towns so far have passed laws that essentially say local food producers don't have to abide by state or federal regulations if they are selling directly to consumers. And the revolutionary fervor has reached the statehouse.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64003\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmers-foodsovereignty.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/farmers-foodsovereignty-1024x768.jpg\" alt=\"Dan Brown pets "Sprocket," his family's 4-year-old, sole milking cow, before hosing her down at his farm in Blue Hill, Maine. Brown has become the poster child for Maine's food sovereignty movement. Photo: John Clarke Russ/Bangor Daily News\" width=\"1024\" height=\"768\" class=\"size-large wp-image-64003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Brown pets \"Sprocket,\" his family's 4-year-old, sole milking cow, before hosing her down at his farm in Blue Hill, Maine. Brown has become the poster child for Maine's food sovereignty movement. Photo: John Clarke Russ/\u003ca href=\"http://bangordailynews.com/2013/02/15/news/hancock/brooksville-may-join-local-food-turf-war-between-towns-state-government/?ref=search\">Bangor Daily News\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/28/186955163/farm-free-or-die-maine-towns-rebel-against-food-rules\">The Salt at NPR Food\u003c/a> (6/21/13)\u003c/p>\n\u003cp>New Englanders have never been shy about revolting against what they see as unfair food regulations. Remember that whole \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2010/12/16/132104814/original-tea-party-fans-take-note-todays-your-day\">Boston Tea Party\u003c/a> thing?\u003c/p>\n\u003cp>So perhaps it's not so surprising that in Maine, towns have been staging another revolution: They've declared independence from state and federal regulations on locally produced foods.\u003c/p>\n\u003cp>In May, the tiny Isle of Haut became the \u003ca href=\"http://islandadvantages.com/news/2013/jun/6/isle-au-haut-votes-in-favor-of-food-self-governanc/#.UcIV4ecqbTo\">10th town\u003c/a> in the state to pass what's known as a food sovereignty ordinance. Essentially, these resolutions claim that small local food producers don't have to abide by state or federal licensing and inspection regulations if they are selling directly to consumers.\u003c/p>\n\u003cp>The idea is to spare farmers from burdensome regulations that are \"squeezing the smallest of the small,\" says \u003ca href=\"http://foodformainesfuture.net/about/staff/bob-st-peter-articles-recordings/\">Bob St. Peter\u003c/a> of the advocacy group Food For Maine's Future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>St. Peter helped draft one of the first local food sovereignty resolutions, passed in Blue Hill, Maine, back in 2011.\u003cstrong> \u003c/strong>That declaration of independence, he tells The Salt, was inspired in part by bureaucratic bumbling over chickens.\u003c/p>\n\u003cfigure id=\"attachment_64004\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/foodrally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/foodrally-1024x767.jpg\" alt=\"More than 150 people gather to hear farmer Dan Brown speak in 2011. The Maine Department of Agriculture filed suit against Brown, alleging that he was illegally selling unpasteurized milk without a license. Brown, meanwhile, insisted that a local food ordinance adopted by Blue Hill residents protects the rights of farmers to sell directly to consumers without a license. Photo: Kevin Miller/Bangor Daily News\" width=\"1024\" height=\"767\" class=\"size-large wp-image-64004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 150 people gather to hear farmer Dan Brown speak in 2011. The Maine Department of Agriculture filed suit against Brown, alleging that he was illegally selling unpasteurized milk without a license. Brown, meanwhile, insisted that a local food ordinance adopted by Blue Hill residents protects the rights of farmers to sell directly to consumers without a license. Photo: Kevin Miller/\u003ca href=\"http://bangordailynews.com/2011/11/18/news/hancock/farmers-consumers-rally-to-support-man%E2%80%99s-selling-of-%E2%80%98raw-milk%E2%80%99/?ref=search\">Bangor Daily News\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Maine had passed a law that allowed small-scale poultry producers — those selling less than $1,000 worth per year — to slaughter the birds on their farms instead of at a slaughterhouse. The goal was to help more farmers get into the poultry game, but when state regulators wrote up rules for how the home slaughtering would work, they came up with a scheme that would cost a poultry farmer some $30,000 to $40,000 to implement, he says.\u003c/p>\n\u003cp>\"They took this exemption and made it worthless, basically,\" says St. Peter.\u003c/p>\n\u003cp>So Blue Hill and other towns revolted, passing laws that claimed local food sovereignty rights — rights that contradicted state rules. And the idea spread. The revolutionary fervor has now reached the statehouse.\u003c/p>\n\u003cp>In the past two weeks, state lawmakers have acted on several bills designed to exempt small local food producers from the reach of state regulators. Some of these bills — including ones designed to fix that small-scale poultry slaughter conundrum — have already been enacted into law.\u003c/p>\n\u003cp>One measure that failed to pass would have made local food sovereignty the law of the state. Some state lawmakers had raised fears that if Maine relaxed its food regulations in this way, federal food-safety authorities might step up their scrutiny.\u003c/p>\n\u003cp>St. Peter argues that he and other local food activists don't want to eliminate regulation; they just want to self-regulate at the community level among people who know and trust each other.\u003c/p>\n\u003cp>\"At the scale we are talking about,\" St. Peter says, \"where you are literally giving the food to the people who will eat it in their homes ... if you're producing bad food, people are going to know about it.\"\u003c/p>\n\u003cp>But just because you know your farmer doesn't mean your farmer knows food safety, says Kevin Poland, who runs \u003ca href=\"http://polandfarm.com/\">a family farm in Brooklin, Maine\u003c/a>. He's been a vocal opponent of the local food ordinances. Maine's food regulations, he says, are pretty lax already.\u003c/p>\n\u003cp>\"It has nothing to do with encouraging local farming,\" Poland tells The Salt. \"There's plenty of that here. What there should be more encouragement of is food safety. The state of Maine has laws that work.\" And the laws that \u003cem>are\u003c/em> in place are there to keep consumers safe, he says.\u003c/p>\n\u003cp>That's what state agricultural officials argued when they brought down the law on Dan Brown, a Blue Hill dairy farmer who operates on a \u003cem>very\u003c/em> small scale: just one cow. This week, Brown was \u003ca href=\"http://bangordailynews.com/2013/06/18/news/hancock/blue-hill-raw-milk-seller-ordered-to-pay-1000-in-court-fines-fees/\">ordered to pay\u003c/a> more than $1,000 in fines and fees for selling raw milk without a license and without proper labeling.\u003c/p>\n\u003cp>Raw milk sales are legal in Maine, but there are some rules about how to go about it. Brown's case has been seen widely as a test of the legality of Maine's local food sovereignty revolution: Brown had claimed that Blue Hill's local food ordinance exempted him from state licensing and labeling regulations. The state disagreed, and so did the judge.\u003c/p>\n\u003cp>Ironically, one measure that has cleared a major hurdle in the statehouse would make it legal for small farmers like Brown to sell up to 20 gallons of raw milk a day without a license.\u003c/p>\n\u003cp>Even if it becomes law, it would come too late to save Brown, but the revolution marches on. (Cue the \u003ca href=\"http://www.youtube.com/watch?v=bSSn3NddwFQ\">music\u003c/a>.)\u003c/p>\n\u003chr>\n\u003cp>\u003cem>P.S.: Interestingly, the concept of food sovereignty originated not with farmers in Maine but with \u003c/em>\u003ca href=\"http://viacampesina.org/en/\">peasants\u003c/a>\u003cem> in developing nations facing globalization. And it has spread to Europe, \u003c/em>\u003ca href=\"http://www.psfk.com/2013/06/british-peasant-farm-life.html\">including farmers in Britain\u003c/a>,\u003cem> as The Guardian reported this week.\u003c/em>\u003c/p>\n\u003cp>\u003cem>P.P.S.: Yes, we know that Live Free or Die is New Hampshire's state motto, not Maine's.\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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"content": "\u003cfigure id=\"attachment_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">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/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \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": "And The Winner Of The World Food Prize Is ... The Man From Monsanto",
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"content": "\u003cfigure id=\"attachment_63748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto-1024x576.jpg\" alt=\"The sign at Monsanto headquarters in St. Louis. Photo: James Finley/AP\" width=\"1024\" height=\"576\" class=\"size-large wp-image-63748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sign at Monsanto headquarters in St. Louis. Photo: James Finley/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/19/193447482/and-the-winner-of-the-world-food-prize-is-the-man-from-monsanto\">The Salt at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>Ever heard of the \u003ca href=\"http://www.worldfoodprize.org/\">World Food Prize\u003c/a>? It's sometimes called the \"Nobel Prize for food and agriculture,\" but it has struggled to get people's attention. Prize winners tend to be agricultural insiders, and many are scientists. Last year's laureate, for instance, was \u003ca href=\"http://www.worldfoodprize.org/index.cfm?nodeID=47890&audienceID=1\">Daniel Hillel\u003c/a>, a pioneer of water-saving \"micro-irrigation.\"\u003c/p>\n\u003cfigure id=\"attachment_63747\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto-fraley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto-fraley.jpg\" alt=\"A pioneer in genetically modified crops, Robert Fraley has spent his entire career at Monsanto. He's now the company's chief technology officer. Photographer: Brian Schmittgens/Courtesy of the World Food Prize Foundation\" width=\"250\" class=\"size-full wp-image-63747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pioneer in genetically modified crops, Robert Fraley has spent his entire career at Monsanto. He's now the company's chief technology officer. Photographer: Brian Schmittgens/Courtesy of the World Food Prize Foundation\u003c/figcaption>\u003c/figure>\n\u003cp>This year, though, the World Food Prize is likely to get some publicity, some of it in the form of anger and protests. The prize will go to \u003ca href=\"http://www.worldfoodprize.org/en/laureates/2013_laureates/\">three scientists\u003c/a> who played prominent roles in creating genetically engineered crops: Marc Van Montagu, Mary-Dell Chilton and Robert Fraley.\u003c/p>\n\u003cp>Of the three, Fraley is by far the youngest, but also the most pivotal and divisive. He's spent his entire career at Monsanto. He was hired in 1981 as one of the company's very first molecular biologists, led the company's intense drive to sell genetically engineered crops in the 1990s, and is now the company's chief technology officer. In fact, if there's a single person who most personifies Monsanto's controversial role in American agriculture, it's probably Robb Fraley.\u003c/p>\n\u003cp>(A bit of self-promotion: I told much of this story in a book about the origins of genetically engineered crops, \u003cem>Lords of the Harvest\u003c/em>, published in 2001. During research for the book, I also interviewed Fraley, Van Montagu and Chilton.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The winners were announced Wednesday at the U.S. State Department, with Secretary of State John Kerry contributing his own remarks. It's hard to imagine a similar event taking place in Europe, where government authorities have refused to approve the planting or importation of some of these GMO crops.\u003c/p>\n\u003cp>Today's event reunited former scientific rivals. Thirty years ago, at a scientific meeting in Miami Beach, each of the award winners separately presented the results of experiments showing their first success in inserting genes into plants.\u003c/p>\n\u003cp>At the time, Van Montagu was at the University of Ghent, in Belgium, and Mary-Dell Chilton was at Washington University in St. Louis. Both were far more prominent in scientific circles than Fraley. They also later worked with biotech companies (Plant Genetic Systems and Syngenta, respectively), but neither had as much impact in the business world as Fraley.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.worldfoodprize.org/\">World Food Prize Foundation\u003c/a> is a private, nonprofit organization with its headquarters in Des Moines, Iowa. It was set up in 1986 at the suggestion of Norman Borlaug, who had won the Nobel Peace Prize for his role in the \"green revolution\" that increased grain harvests worldwide. Major funding for the prize, which is worth $250,000, was provided by \u003ca href=\"http://www.worldfoodprize.org/index.cfm?nodeID=25297&audienceID=1\">John Ruan\u003c/a>, a prominent Des Moines businessman. In its early years, the award was sponsored by General Foods.\u003c/p>\n\u003cp>The prize has been criticized in the past for close relationships with agribusiness companies. Last year, activist groups opposed to genetically modified food staged an \"\u003ca href=\"http://occupytheworldfoodprize.com/\">Occupy World Food Prize\u003c/a>\" protest during the formal awarding of the prize in Des Moines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63748\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto-1024x576.jpg\" alt=\"The sign at Monsanto headquarters in St. Louis. Photo: James Finley/AP\" width=\"1024\" height=\"576\" class=\"size-large wp-image-63748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The sign at Monsanto headquarters in St. Louis. Photo: James Finley/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/19/193447482/and-the-winner-of-the-world-food-prize-is-the-man-from-monsanto\">The Salt at NPR Food\u003c/a> (6/19/13)\u003c/p>\n\u003cp>Ever heard of the \u003ca href=\"http://www.worldfoodprize.org/\">World Food Prize\u003c/a>? It's sometimes called the \"Nobel Prize for food and agriculture,\" but it has struggled to get people's attention. Prize winners tend to be agricultural insiders, and many are scientists. Last year's laureate, for instance, was \u003ca href=\"http://www.worldfoodprize.org/index.cfm?nodeID=47890&audienceID=1\">Daniel Hillel\u003c/a>, a pioneer of water-saving \"micro-irrigation.\"\u003c/p>\n\u003cfigure id=\"attachment_63747\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto-fraley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/monsanto-fraley.jpg\" alt=\"A pioneer in genetically modified crops, Robert Fraley has spent his entire career at Monsanto. He's now the company's chief technology officer. Photographer: Brian Schmittgens/Courtesy of the World Food Prize Foundation\" width=\"250\" class=\"size-full wp-image-63747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pioneer in genetically modified crops, Robert Fraley has spent his entire career at Monsanto. He's now the company's chief technology officer. Photographer: Brian Schmittgens/Courtesy of the World Food Prize Foundation\u003c/figcaption>\u003c/figure>\n\u003cp>This year, though, the World Food Prize is likely to get some publicity, some of it in the form of anger and protests. The prize will go to \u003ca href=\"http://www.worldfoodprize.org/en/laureates/2013_laureates/\">three scientists\u003c/a> who played prominent roles in creating genetically engineered crops: Marc Van Montagu, Mary-Dell Chilton and Robert Fraley.\u003c/p>\n\u003cp>Of the three, Fraley is by far the youngest, but also the most pivotal and divisive. He's spent his entire career at Monsanto. He was hired in 1981 as one of the company's very first molecular biologists, led the company's intense drive to sell genetically engineered crops in the 1990s, and is now the company's chief technology officer. In fact, if there's a single person who most personifies Monsanto's controversial role in American agriculture, it's probably Robb Fraley.\u003c/p>\n\u003cp>(A bit of self-promotion: I told much of this story in a book about the origins of genetically engineered crops, \u003cem>Lords of the Harvest\u003c/em>, published in 2001. During research for the book, I also interviewed Fraley, Van Montagu and Chilton.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winners were announced Wednesday at the U.S. State Department, with Secretary of State John Kerry contributing his own remarks. It's hard to imagine a similar event taking place in Europe, where government authorities have refused to approve the planting or importation of some of these GMO crops.\u003c/p>\n\u003cp>Today's event reunited former scientific rivals. Thirty years ago, at a scientific meeting in Miami Beach, each of the award winners separately presented the results of experiments showing their first success in inserting genes into plants.\u003c/p>\n\u003cp>At the time, Van Montagu was at the University of Ghent, in Belgium, and Mary-Dell Chilton was at Washington University in St. Louis. Both were far more prominent in scientific circles than Fraley. They also later worked with biotech companies (Plant Genetic Systems and Syngenta, respectively), but neither had as much impact in the business world as Fraley.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.worldfoodprize.org/\">World Food Prize Foundation\u003c/a> is a private, nonprofit organization with its headquarters in Des Moines, Iowa. It was set up in 1986 at the suggestion of Norman Borlaug, who had won the Nobel Peace Prize for his role in the \"green revolution\" that increased grain harvests worldwide. Major funding for the prize, which is worth $250,000, was provided by \u003ca href=\"http://www.worldfoodprize.org/index.cfm?nodeID=25297&audienceID=1\">John Ruan\u003c/a>, a prominent Des Moines businessman. In its early years, the award was sponsored by General Foods.\u003c/p>\n\u003cp>The prize has been criticized in the past for close relationships with agribusiness companies. Last year, activist groups opposed to genetically modified food staged an \"\u003ca href=\"http://occupytheworldfoodprize.com/\">Occupy World Food Prize\u003c/a>\" protest during the formal awarding of the prize in Des Moines. \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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"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": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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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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